Tasting Food Tasting Freedom
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Tasting Food Tasting Freedom
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Author : Sidney Wilfred Mintz
language : en
Publisher: Beacon Press (MA)
Release Date : 1996
Tasting Food Tasting Freedom written by Sidney Wilfred Mintz and has been published by Beacon Press (MA) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Health & Fitness categories.
"Food is a central element of expression in all cultures. What and how we eat, and with whom, reveals much about our desires and relationships. In Tasting Food, Tasting Freedom, Sidney W. Mintz shows how our choices about food are shaped by a vast and increasingly complex global economy. Taking as examples everything from sugar's ascendance over honey as the most commonly used sweetener to the worldwide distribution of Coca-Cola, Mintz demonstrates how our consumption of a food can be shaped by a variety of external forces, including moral judgments and the demands of war." "Mintz goes on to argue that even under the most severe constraints, our choices can hold enormous significance for us. The title essay explores the way enslaved Africans' creative adaptation of their cuisine to New World conditions offered a symbolic hope of freedom. Other essays probe contemporary American eating habits: Why does the average weight of Americans keep increasing, even as dieting and healthy eating become more popular? Is there such a thing as an American cuisine? Should it matter to us?"--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
Tasting Freedom
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Author : Daniel R. Biddle
language : en
Publisher: Temple University Press
Release Date : 2010-08-13
Tasting Freedom written by Daniel R. Biddle and has been published by Temple University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-08-13 with Biography & Autobiography categories.
The life and times of the extraordinary Octavius Catto, and the first civil rights movement in America.
Tasting Freedom
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Author : Laura Mariani
language : en
Publisher:
Release Date : 2022
Tasting Freedom written by Laura Mariani and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with categories.
Sweetness And Power
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Author : Sidney W. Mintz
language : en
Publisher: Penguin
Release Date : 1986-08-05
Sweetness And Power written by Sidney W. Mintz and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986-08-05 with History categories.
A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern diets In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times. "Like sugar, Mintz is persuasive, and his detailed history is a real treat." -San Francisco Chronicle
At The Wolf S Table
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Author : Rosella Postorino
language : en
Publisher: Flatiron Books
Release Date : 2019-01-29
At The Wolf S Table written by Rosella Postorino and has been published by Flatiron Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-29 with Fiction categories.
The international bestseller based on a haunting true story that raises provocative questions about complicity, guilt, and survival. They called it the Wolfsschanze, the Wolf’s Lair. “Wolf” was his nickname. As hapless as Little Red Riding Hood, I had ended up in his belly. A legion of hunters was out looking for him, and to get him in their grips they would gladly slay me as well. Germany, 1943: Twenty-six-year-old Rosa Sauer’s parents are gone, and her husband Gregor is far away, fighting on the front lines of World War II. Impoverished and alone, she makes the fateful decision to leave war-torn Berlin to live with her in-laws in the countryside, thinking she’ll find refuge there. But one morning, the SS come to tell her she has been conscripted to be one of Hitler’s tasters: three times a day, she and nine other women go to his secret headquarters, the Wolf’s Lair, to eat his meals before he does. Forced to eat what might kill them, the tasters begin to divide into The Fanatics, those loyal to Hitler, and the women like Rosa who insist they aren’t Nazis, even as they risk their lives every day for Hitler’s. As secrets and resentments grow, this unlikely sisterhood reaches its own dramatic climax, as everyone begins to wonder if they are on the wrong side of history.
Tasting Rome
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Author : Katie Parla
language : en
Publisher: Clarkson Potter
Release Date : 2016-03-29
Tasting Rome written by Katie Parla and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-03-29 with Cooking categories.
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!
Taste
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Author : Barb Stuckey
language : en
Publisher: Simon and Schuster
Release Date : 2013-03-26
Taste written by Barb Stuckey 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 2013-03-26 with Cooking categories.
Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique "taster type" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite.
The Ambiguity Of Taste
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Author : Jocelyne Kolb
language : en
Publisher: University of Michigan Press
Release Date : 1995
The Ambiguity Of Taste written by Jocelyne Kolb and has been published by University of Michigan Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Diet in literature categories.
An exploration into the role of food in the aesthetic revolution of Romanticism
African American Foodways
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Author : Anne Bower
language : en
Publisher: University of Illinois Press
Release Date : 2009
African American Foodways written by Anne Bower and has been published by University of Illinois Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with African American cookery categories.
Moving beyond catfish and collard greens to the soul of African American cooking
Three Ancient Colonies
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Author : Sidney W. Mintz
language : en
Publisher: Harvard University Press
Release Date : 2012-10-22
Three Ancient Colonies written by Sidney W. Mintz and has been published by Harvard University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-22 with Social Science categories.
As a young anthropologist, Sidney Mintz undertook fieldwork in Jamaica, Haiti, and Puerto Rico. Fifty years later, the eminent scholar of the Caribbean returns to those experiences to meditate on the societies and on the island people who befriended him. These reflections illuminate continuities and differences between these cultures, but even more they exemplify the power of people to reveal their own history. Mintz seeks to conjoin his knowledge of the history of Jamaica, Haiti, and Puerto Rico—a dynamic past born of a confluence of peoples of a sort that has happened only a few times in human history—with the ways that he heard people speak about themselves and their lives. Mintz argues that in Jamaica and Haiti, creolization represented a tremendous creative act by enslaved peoples: that creolization was not a passive mixing of cultures, but an effort to create new hybrid institutions and cultural meanings to replace those that had been demolished by enslavement. Globalization is not the new phenomenon we take it to be. This book is both a summation of Mintz’s groundbreaking work in the region and a reminder of how anthropology allows people to explore the deep truths that history may leave unexamined.