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Author: Alan Davidson
Publisher: Oxford Symposium
ISBN: 0907325165
Category : Cookery
Languages : en
Pages : 200
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Book Description
Author: Alan Davidson
Publisher: Oxford Symposium
ISBN: 0907325165
Category : Cookery
Languages : en
Pages : 200
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Book Description
Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 0520959345
Category : Cooking
Languages : en
Pages : 421
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Book Description
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Author: Alan Davidson
Publisher: Oxford Symposium
ISBN: 0907325076
Category : Cookery
Languages : en
Pages : 332
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Author: Charles Spence
Publisher: Penguin
ISBN: 0735223475
Category : Technology & Engineering
Languages : en
Pages : 337
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Book Description
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
Author: Library of Congress. Cataloging Policy and Support Office
Publisher:
ISBN:
Category : Subject headings, Library of Congress
Languages : en
Pages : 1688
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Author: Library of Congress
Publisher:
ISBN:
Category : Subject headings, Library of Congress
Languages : en
Pages : 1624
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Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 996
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Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 854
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Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 432
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Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 864
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