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Author: Oretta Zanini De Vita
Publisher: Univ of California Press
ISBN: 0520271548
Category : Cooking
Languages : en
Pages : 324
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Book Description
The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.
Author: Oretta Zanini De Vita
Publisher: Univ of California Press
ISBN: 0520271548
Category : Cooking
Languages : en
Pages : 324
Get Book Here
Book Description
The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.
Author: Ludwig Freiherr von Pastor
Publisher:
ISBN:
Category : Papacy
Languages : en
Pages : 554
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Book Description
Author: Ludwig Freiherr von Pastor
Publisher:
ISBN:
Category : Papacy
Languages : en
Pages : 552
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Book Description
Author: Ludwig Freiherr von Pastor
Publisher:
ISBN:
Category : Papacy
Languages : en
Pages : 552
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Book Description
Author: David Arthur Cleveland
Publisher: Univ of California Press
ISBN: 0520277422
Category : Business & Economics
Languages : en
Pages : 348
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Book Description
Agricultural Revolutions 3.
Author: Sarah Besky
Publisher: Univ of California Press
ISBN: 0520277392
Category : Business & Economics
Languages : en
Pages : 258
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Book Description
Introduction : reinventing the plantation for the 21st century -- Darjeeling -- Plantation -- Property -- Fairness -- Sovereignty -- Conclusion : is something better than nothing?
Author: Laresh Jayasanker
Publisher: University of California Press
ISBN: 0520343964
Category : History
Languages : en
Pages : 287
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Book Description
Americans of the 1960s would have trouble navigating the grocery aisles and restaurant menus of today. Once-exotic ingredients—like mangoes, hot sauces, kale, kimchi, and coconut milk—have become standard in the contemporary American diet. Laresh Jayasanker explains how food choices have expanded since the 1960s: immigrants have created demand for produce and other foods from their homelands; grocers and food processors have sought to market new foods; and transportation improvements have enabled food companies to bring those foods from afar. Yet, even as choices within stores have exploded, supermarket chains have consolidated. Throughout the food industry, fewer companies manage production and distribution, controlling what American consumers can access. Mining a wealth of menus, cookbooks, trade publications, interviews, and company records, Jayasanker explores Americans’ changing eating habits to shed light on the impact of immigration and globalization on American culture.
Author: Mark McWilliams
Publisher: Prospect Books
ISBN: 1909248444
Category : Cooking
Languages : en
Pages : 408
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Book Description
Includes papers presented at the 2014 Oxford Symposium on Food and Cookery
Author: Peter A. Kopp
Publisher: Univ of California Press
ISBN: 0520965051
Category : History
Languages : en
Pages : 325
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Book Description
The contents of your pint glass have a much richer history than you could have imagined. Through the story of the hop, Hoptopia connects twenty-first century beer drinkers to lands and histories that have been forgotten in an era of industrial food production. The craft beer revolution of the late twentieth century is a remarkable global history that converged in the agricultural landscapes of Oregon’s Willamette Valley. The common hop, a plant native to Eurasia, arrived to the Pacific Northwest only in the nineteenth century, but has thrived within the region’s environmental conditions so much that by the first half of the twentieth century, the Willamette Valley claimed the title “Hop Center of the World.” Hoptopia integrates an interdisciplinary history of environment, culture, economy, labor, and science through the story of the most indispensible ingredient in beer.
Author: E. Melanie DuPuis
Publisher: Univ of California Press
ISBN: 0520962133
Category : Cooking
Languages : en
Pages : 231
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Book Description
Throughout American history, ingestion (eating) has functioned as a metaphor for interpreting and imagining this society and its political systems. Discussions of American freedom itself are pervaded with ingestive metaphors of choice (what to put in) and control (what to keep out). From the country’s founders to the abolitionists to the social activists of today, those seeking to form and reform American society have cast their social-change goals in ingestive terms of choice and control. But they have realized their metaphors in concrete terms as well, purveying specific advice to the public about what to eat or not. These conversations about “social change as eating” reflect American ideals of freedom, purity, and virtue. Drawing on social and political history as well as the history of science and popular culture, Dangerous Digestion examines how American ideas about dietary reform mirror broader thinking about social reform. Inspired by new scientific studies of the human body as a metabiome—a collaboration of species rather than an isolated, intact, protected, and bounded individual—E. Melanie DuPuis invokes a new metaphor—digestion—to reimagine the American body politic, opening social transformations to ideas of mixing, fermentation, and collaboration. In doing so, the author explores how social activists can rethink politics as inclusive processes that involve the inherently risky mixing of cultures, standpoints, and ideas.
