Food Through The Ages
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Food Through The Ages
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Author : Mike Gibney
language : en
Publisher:
Release Date : 2021-10
Food Through The Ages written by Mike Gibney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10 with Cooking categories.
Written for food aficionados everywhere, this book traces the story of food beginning with the early hunter gatherers and describes the origins of commonplace foods, including bread, meat, fish, fruits, vegetables, pasta, rice, sugar, tea, chocolate and of course Ireland's beloved potato.
Food In World History
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Author : Jeffrey M. Pilcher
language : en
Publisher: Taylor & Francis
Release Date : 2017-05-25
Food In World History written by Jeffrey M. Pilcher and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-25 with History categories.
The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods, Food in World History explores such questions as: What social factors have historically influenced culinary globalization? How did early modern plantations establish patterns for modern industrial food production? Were eighteenth-century food riots comparable to contemporary social movements around food? Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? Have genetically modified foods fulfilled the promises made by proponents? This new edition includes expanded discussions of gender and the family, indigeneity, and the politics of food. Expanded chapters on contemporary food systems and culinary pluralism examine debates over the concentration of corporate control over seeds and marketing, authenticity and exoticism within the culinary tourism industry, and the impact of social media on restaurants and home cooks.
A Cultural History Of Food In The Modern Age
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Author : Amy Bentley
language : en
Publisher: Bloomsbury Publishing
Release Date : 2014-05-22
A Cultural History Of Food In The Modern Age written by Amy Bentley and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-22 with History categories.
In the modern age (1920–2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Food Through The Ages
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Author : Roderick Urwick Sayce
language : en
Publisher:
Release Date : 1946
Food Through The Ages written by Roderick Urwick Sayce and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1946 with categories.
The Cambridge World History Of Food
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Author : Kenneth F. Kiple
language : en
Publisher: Cambridge University Press
Release Date : 2000
The Cambridge World History Of Food written by Kenneth F. Kiple and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Food categories.
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
A History Of Food In 100 Recipes
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Author : William Sitwell
language : en
Publisher: Little, Brown
Release Date : 2013-06-18
A History Of Food In 100 Recipes written by William Sitwell and has been published by Little, Brown this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-18 with Cooking categories.
A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A History of Food in 100 Recipes, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A History of Food in 100 Recipes is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.
Near A Thousand Tables
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Author : Felipe Fernandez-Armesto
language : en
Publisher: Simon and Schuster
Release Date : 2002-06-04
Near A Thousand Tables written by Felipe Fernandez-Armesto and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-06-04 with Cooking categories.
In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.
Food In History
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Author : Reay Tannahill
language : en
Publisher:
Release Date : 1988-01-01
Food In History written by Reay Tannahill and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-01-01 with Cookery categories.
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
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.