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Author: Felipe Fernandez-Armesto
Publisher: Simon and Schuster
ISBN: 0743234154
Category : Cooking
Languages : en
Pages : 272
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Book Description
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.
Author: Felipe Fernandez-Armesto
Publisher: Simon and Schuster
ISBN: 0743234154
Category : Cooking
Languages : en
Pages : 272
Get Book
Book Description
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.
Author: Felipe Fernández-Armesto
Publisher:
ISBN: 9781552634721
Category : Food
Languages : en
Pages : 258
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Book Description
Every ingredient of our past and present can be read off our plates: our identity, our place in society and the place of our society in the world. In Near a Thousand Tables, Oxford historian Felipe Fernndez-Armesto, author of Civilizations, tells the fascinating story of food as cultural as well as culinary history-ecology as well as gastronomy. Because cuisine is a-perhaps the-defining characteristic of a culture, Near a Thousand Tables is a sampler of civilizations; even more, it is an exploration in historical ecology, and even of the history of science.Above all, perhaps, because food is universally appealing, this is always-even at its most instructive-unashamedly a book about the pleasures of eating ....pleasures that have been immortalized by everyone from Homer to M. F. K. Fisher.
Author: James C. McCann
Publisher: Ohio University Press
ISBN: 089680464X
Category : Cooking
Languages : en
Pages : 233
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Book Description
Africa’s art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across diverse human and ecological landscape. McCann reveals how tastes and culinary practices are integral to the understanding of history and more generally to the new literature on food as social history. Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world. He analyzes recipes, not as fixed ahistorical documents,but as lively and living records of historical change in women’s knowledge and farmers’ experiments. A final chapter describes in sensuous detail the direct connections of African cooking to New Orleans jambalaya, Cuban rice and beans, and the cooking of African Americans’ “soul food.” Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.
Author: Mark Robson
Publisher: Routledge
ISBN: 100055970X
Category : History
Languages : en
Pages : 385
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Book Description
First published in 2013. This two-part, eight-volume, reset edition draws together a range of sources from the early modern era through to the industrial age, to show the changes and continuities in responses to the social, political, legal and spiritual problems that self-murder posed. Part II, Volume 7 contains 1800–1850: Legal Contexts, Religious Writings and Medical Writers.
![The Bible-Collectors. [A Tale. By Ellen H. Ranyard.] Third Thousand PDF](https://books.google.com/books/content/images/frontcover/RQpnNmyI_DEC?fife=w80-h100)
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 120
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Book Description
Author: Elin Hilderbrand
Publisher: St. Martin's Press
ISBN: 1429905492
Category : Fiction
Languages : en
Pages : 336
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Book Description
Elin Hilderbrand, author of the enchanting Summer People and The Beach Club, invites you to experience the perfect getaway with her sparkling new novel. Adrienne Dealey has spent the past six years working for hotels in exotic resort towns. This summer she has decided to make Nantucket home. Left flat broke by her ex-boyfriend, she is desperate to earn some fast money. When the desirable Thatcher Smith, owner of Nantucket's hottest restaurant, is the only one to offer her a job, she wonders if she can get by with no restaurant experience. Thatcher gives Adrienne a crash course in the business...and they share an instant attraction. But there is a mystery about their situation: what is it about Fiona, the Blue Bistro's chef, that captures Thatcher's attention again and again? And why does such a successful restaurant seem to be in its final season before closing its doors for good? Despite her uncertainty, Adrienne must decide whether to open her heart for the first time, or move on, as she always does. Infused with intimate Nantucket detail and filled with the warmth of passion and the breeze of doubt, The Blue Bistro is perfect summer reading.
Author: William Gurney Benham
Publisher:
ISBN:
Category : Proverbs
Languages : en
Pages : 1292
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Book Description
Author: Thomas Miller
Publisher: BoD – Books on Demand
ISBN: 3752418761
Category : Fiction
Languages : en
Pages : 258
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Book Description
Reproduction of the original: Picturesque Sketches of London, Past and Present by Thomas Miller
Author: W. Gurney Benham
Publisher: BoD – Books on Demand
ISBN: 3846047627
Category : Fiction
Languages : en
Pages : 898
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Book Description
Reprint of the original, first published in 1914.
Author: Tom Roston
Publisher: Abrams
ISBN: 1683356934
Category : Cooking
Languages : en
Pages : 320
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Book Description
An “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review). In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times “The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post “A rich, complex account.” ?Kirkus Reviews (starred review)
