Acquired Taste
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Acquired Taste
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Author : T. Sarah Peterson
language : en
Publisher: Cornell University Press
Release Date : 1994
Acquired Taste written by T. Sarah Peterson and has been published by Cornell University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Cooking categories.
Peterson explores a change in French cooking in the mid-seventeenth century - from the heavily sugared, saffroned, and spiced cuisine of the medieval period to a new style based on salt and acid tastes. In the process, she reveals more fully than any previous writer the links between medieval cooking, alchemy, and astrology. Peterson's vivid account traces this newly acquired taste in food to its roots in the wider transformation of seventeenth-century culture which included the Scientific Revolution. She makes the startling - and persuasive - argument that the shift in cooking styles was actually part of a conscious effort by humanist scholars to revive Greek and Roman learning and to chase the occult from European life.
Acquired Tastes
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Author : Benjamin R. Cohen
language : en
Publisher: MIT Press
Release Date : 2021-08-17
Acquired Tastes written by Benjamin R. Cohen and has been published by MIT Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-17 with Social Science categories.
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
Acquired Tastes
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Author : Peter Mayle
language : en
Publisher: Bantam
Release Date : 1992
Acquired Tastes written by Peter Mayle and has been published by Bantam this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Affluent consumers categories.
Internationally bestselling author of A Year in Provence, Mayle comes out with a new bestseller about the true pleasure of fine living.
Acquired Tastes
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Author : Brenda L. Beagan
language : en
Publisher: UBC Press
Release Date : 2014-11-15
Acquired Tastes written by Brenda L. Beagan and has been published by UBC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-15 with Social Science categories.
Magazine articles, news items, and self-improvement books tell us that our daily food choices – whether we opt for steak or vegetarian, a TV dinner or a sit-down meal – serve as bold statements about who we are as individuals. Acquired Tastes makes the case that our food habits say more about where we come from and who we would like to be. This intimate portrait of eating habits and attitudes towards food in over one hundred Canadian families in both rural and urban settings reveals that our food choices never solely reflect personal tastes. Age, gender, social class, ethnicity, health concerns, food availability, and political and moral concerns shape the meanings that families attach to food and their self-identities. They also influence how its members respond to social discourses on health, beauty, and the environment, a finding that has profound implications for public health campaigns.
An Acquired Taste
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Author : Kelly Cain
language : en
Publisher: Tule Publishing
Release Date : 2021-06-08
An Acquired Taste written by Kelly Cain and has been published by Tule Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-08 with Fiction categories.
May the best chef win... After four years at the country’s top culinary school and several years as head chef in her mother’s restaurant, Rowan Townsend has built a notable reputation. Her farm-to-table collard greens have long been bringing everyone to the yard, but limits on the restaurant’s size have led to long waits. Looking to expand the restaurant, she enters a televised chef competition. The problem? Her infuriatingly-talented nemesis from culinary school also enters. To the culinary world, Knox Everheart is restaurant royalty. As much as Rowan wants to deny it, he’s a gifted chef. Rowan knows her arrogant arch-nemesis is confident he’ll win—he’s certainly given her a run for her money more times than she’d like to admit. But this time, she’s ready to show him who's boss. Their rivalry soon sparks fireworks in the kitchen and, as the competition heats up, so does Rowan’s attraction to Knox. And somewhere between pasta and gumbo, they both need to decide what’s worth fighting for.
Acquired Taste
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Author : Clay Mcleod Chapman
language : en
Publisher:
Release Date : 2025-09-09
Acquired Taste written by Clay Mcleod Chapman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-09-09 with categories.
Cannibalism Is An Acquired Taste
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Author : Omer Call Stewart
language : en
Publisher:
Release Date : 1998
Cannibalism Is An Acquired Taste written by Omer Call Stewart and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Biography & Autobiography categories.
In" Cannibalism Is an Acquired Taste, " Carol L. Howell weaves together taped interviews with Omer Stewart; excerpts from his letters, notes, and papers; and recollections of family members and others.
Acquired Tastes
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Author : Boston Athenaeum
language : en
Publisher: Boston Athenaeum Library
Release Date : 2006
Acquired Tastes written by Boston Athenaeum and has been published by Boston Athenaeum Library this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Antiques & Collectibles categories.
A stunning commemoration of 200 years of collecting, study, and debate at this venerable Boston institution
An Acquired Taste
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Author : Terrie Myer
language : en
Publisher:
Release Date : 2000
An Acquired Taste written by Terrie Myer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking categories.
Acquired Tastes
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Author : Massimo Francesco Marcone
language : en
Publisher:
Release Date : 2010
Acquired Tastes written by Massimo Francesco Marcone and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Adventure and adventurers categories.
Dubbed the undisputed “Indiana Jones of food science,†Professor Massimo Marcone ventures into the bizarre world of food delicacies with this follow-up to his much lauded previous book, In Bad Taste. Part travelogue, part scientific journal, Pass the Food goes where no other book has gone before. Dr. Marcone describes his journeys into remote regions around the world, often risking life and limb in his quest to explore and explain why people eat what they eat. Whether it's shark-fin soup, maggot-infested cheese, ant eggs, scorpions, fried grasshoppers, or seal-flipper pie, Marcone approaches his subject with the zeal of a scientist, but also with flabbergasted amazement at what human beings are willing to eat to sustain themselves. His investigations lead to fundamental questions: Why do people eat this food, and what makes it a delicacy? Is it a delicacy simply because it is rare or odd? Why is it so expensive? Is it truly quantifiably different or better than their more conventional varieties?