Eat History
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Eat History
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Author : Sofia Eriksson
language : en
Publisher: Cambridge Scholars Publishing
Release Date : 2014-07-24
Eat History written by Sofia Eriksson and has been published by Cambridge Scholars Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-24 with Social Science categories.
Eat History offers fascinating new insights into the emerging field of gastronomic studies and its intersection with cultural history, and includes the writing of nine leading historians on topics ranging from vodka to patty cakes. Though primarily focused on Australia, the transnational nature of many of the essays widens the scope to include Russia and the British Empire, as well as Italy. With its engaging and entertaining tone, the volume will prove to be of interest not only to researchers and academics in the field, but to more general readers keen to discover how the consideration of food opens up whole new areas of history and points the way to fruitful future inquiry.
How America Eats
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Author : Jennifer Jensen Wallach
language : en
Publisher: Rowman & Littlefield
Release Date : 2013
How America Eats written by Jennifer Jensen Wallach and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking categories.
How America Eats: A Social History of U.S. Food and Culture tells the story of America by examining American eating habits, and illustrates the many ways in which competing cultures, conquests and cuisines have helped form America's identity, and have helped define what it means to be American.
The Secret History Of Food
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Author : Matt Siegel
language : en
Publisher: HarperCollins
Release Date : 2021-08-31
The Secret History Of Food written by Matt Siegel and has been published by HarperCollins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-31 with Cooking categories.
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? “As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies.
The Story Of Food
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Author : DK
language : en
Publisher: Dorling Kindersley Ltd
Release Date : 2018-05-03
The Story Of Food written by DK and has been published by Dorling Kindersley Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-03 with Cooking categories.
From the fish that started a war to the pope poisoned with chocolate, discover the fascinating stories behind the origins, traditions, and uses of our food. Explore the tales, symbolism, and traditions that come wrapped up in the food on our plates - food that not only feeds our bodies but also makes up our culture. The Story of Food is a sumptuously illustrated exploration of our millennia-old relationship with nearly 200 foods. A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history. Discover how foods have become a part of our culture, from their origins and how they are eaten to their place in world cuisine today.
Eating History
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Author : Andrew F. Smith
language : en
Publisher: Columbia University Press
Release Date : 2009
Eating History written by Andrew F. Smith and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Cooking categories.
Prologue -- Oliver Evans's automated mill -- The Erie Canal -- Delmonico's -- Sylvester Graham's reforms -- Cyrus McCormick's reaper -- A multiethnic smorgasbord -- Giving thanks -- Gail Borden's canned milk -- The homogenizing war -- The transcontinental railroad -- Fair food -- Henry Crowell's Quaker special -- Wilbur O. Atwater's calorimeter -- The Cracker Jack snack -- Fannie Farmer's cookbook -- The Kelloggs' corn flakes -- Upton Sinclair's Jungle -- Frozen seafood and TV dinners -- Michael Cullen's super market -- Earle MacAusland's Gourmet -- Jerome I. Rodale's Organic gardening -- Percy Spencer's radar -- Frances Roth and Katharine Angell's CIA -- McDonald's drive-in -- Julia Child, the French chef -- Jean Nidetch's diet -- Alice Waters's Chez Panisse -- TVFN -- The Flavr Savr -- Mergers, acquisitions, and spin-offs -- Epilogue.
Food
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Author : Paul Freedman
language : en
Publisher: Univ of California Press
Release Date : 2007
Food written by Paul Freedman and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Cooking categories.
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
A History Of Food
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Author : Maguelonne Toussaint-Samat
language : en
Publisher: John Wiley & Sons
Release Date : 2009-03-25
A History Of Food written by Maguelonne Toussaint-Samat and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03-25 with History categories.
The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement
Paradox Of Plenty
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Author : Harvey A. Levenstein
language : en
Publisher: Oxford University Press, USA
Release Date : 1994
Paradox Of Plenty written by Harvey A. Levenstein and has been published by Oxford University Press, USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Diet categories.
Annotation Offering a sweeping social history of food and eating in America, Harvey Levenstein explores the economic, political, and cultural factors that have shaped the American diet from 1930 to the present. He begins with the Great Depression, describing the breadlines, slim-down diets, and the waveof "vitamania" which swept the nation before World War II, and goes on to discuss wartime food rationing and the attempts of Margaret Mead and other social scientists to change American eating habits. He examines the postwar "Golden Age of American Food Processing," led by Duncan Hines and otherindustry leaders, and the disillusionment of the 1960s, when Americans rediscovered hunger and attacked food processors for denutrifying the food supply. Finally he discusses our contemporary eating habits--the national obsession with dieting, cholesterolphobia, "natural" foods, demographics offast-food chains, and the expanding role of food processors as a source of nutritional information. Both colorful and informative, this chronicle of American eating habits offers a window for viewing a land blessed with an abundance of food and a national diet marked by stark contrast andparadox.
England Eats Out
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Author : John Burnett
language : en
Publisher: Routledge
Release Date : 2016-09-17
England Eats Out written by John Burnett and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-17 with History categories.
Why do so many people now eat out in England? Food and the culture surrounding how we consume it are high on everyone’s agenda. England Eats Out is the ultimate book for a nation obsessed with food. Today eating out is more than just getting fed; it is an expression of lifestyle. In the past it has been crucial to survival for the impoverished but a primary form of entertainment for the few. In the past, to eat outside the home for pleasure was mainly restricted to the wealthier classes when travelling or on holiday- there were clubs and pubs for men, but women did not normally eat in public places. Eating out came to all classes, to men, women and young people after World War Two as a result of rising standards of living, the growth of leisure and the emergence of new types of restaurants having wide popular appeal. England Eats Out explores these trends from the early nineteenth century to the present. From chop-houses and railway food to haute cuisine, award winning author John Burnett takes the reader on a gastronomic tour of 170 years of eating out, covering food for princes and paupers. Beautifully illustrated, England Eats Out covers highly topical subjects such as the history of fast food; the rise of the celebrity chef and the fascinating history of teashops, coffee houses, feasts and picnics.
Food
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Author : Jean-Louis Flandrin
language : en
Publisher: Columbia University Press
Release Date : 2013-05-21
Food written by Jean-Louis Flandrin and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-05-21 with Cooking categories.
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.