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Author: James Trager
Publisher: Owl Books
ISBN: 9780805052473
Category : Cooking
Languages : en
Pages : 783
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Book Description
Provides a history of the evolution of food and food availability from prehistory to the present day, and covers agriculture, nutrition, retailing, and the culinary arts.
Author: James Trager
Publisher: Owl Books
ISBN: 9780805052473
Category : Cooking
Languages : en
Pages : 783
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Book Description
Provides a history of the evolution of food and food availability from prehistory to the present day, and covers agriculture, nutrition, retailing, and the culinary arts.
Author: Jean-Louis Flandrin
Publisher: Columbia University Press
ISBN: 023111155X
Category : Cooking
Languages : en
Pages : 642
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Book Description
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Author: James Trager
Publisher: Zondervan
ISBN: 0062018604
Category : Reference
Languages : en
Pages : 4679
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Book Description
For a city like no other comes a book like no other. The New York Chronology tells the epic story of how a remote trading outpost and fishing village grew into the "world's capital" as we know it today. In tens of thousands of chronological entries, James Trager marches year by year through both the defining and incidental moments in the city's history, from the arrival of Florentine navigator Giovanni da Verrazano in 1524 to the sad closing of Ratner's Delicatessen on the Lower East Side "after 97 years of serving blintzes, kasha, latkes, and matzoh brei." With impeccable scholarship, humor, and an astonishing level of detail, Trager's information-packed entries straddle 32 separate categories that define this great metropolis. Turn to any year and you'll get a vivid sense of what life was like for New Yorkers at that time -- the political and financial developments that shaped their lives; the books, magazines, and newspapers they read; the restaurants, nightclubs, shows, and sporting events that entertained them; the fitful progress of their neighborhoods, schools, hospitals, public works, transportation systems, and so much more. Of course, New Yorkers themselves hold center stage, and The New York Chronology is loaded with eye-opening and colorful stories about its famous, infamous, and long-forgotten inhabitants. From society events and publicity stunts to scandals and murders, here are scores of offbeat tidbits that you simply won't find in a more conventional history. Handsomely illustrated with more than 130 photographs and drawings, it is an entertainingand essential book for New York lovers -- a homage as grand as the city itself.
![Cooking through History [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/9RjOEAAAQBAJ?fife=w80-h100)
Author: Melanie Byrd
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 1137
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Book Description
From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
Author: Sandra Oliver
Publisher: Bloomsbury Publishing USA
ISBN: 0313060134
Category : Social Science
Languages : en
Pages : 248
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Book Description
The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from African slaves. They developed regional food habits with the food they brought with them, what they found here, and what they traded for all around the globe. Their daily life is illuminated through descriptions of the typical meals, holidays, and special occasions, as well as their kitchens, cooking utensils, and cooking methods over an open hearth. Readers will also learn how they kept healthy and how their food choices reflected their spiritual beliefs. This thorough overview endeavors to cover all the regions settled during the Colonial and Federal. It also discusses each immigrant group in turn, with attention also given to Indian and slave contributions. The content is integral for U.S. history standards in many ways, such as illuminating the settlement and adaptation of the European settlers, the European struggle for control of North America, relations between the settlers from different European countries, and changes in Native American society resulting from settlements.
Author: Lidia Yuknavitch
Publisher: Hawthorne Books
ISBN: 0983304904
Category : Biography & Autobiography
Languages : en
Pages : 222
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Book Description
This is not your mother’s memoir. In The Chronology of Water, Lidia Yuknavitch, a lifelong swimmer and Olympic hopeful escapes her raging father and alcoholic and suicidal mother when she accepts a swimming scholarship which drug and alcohol addiction eventually cause her to lose. What follows is promiscuous sex with both men and women, some of them famous, and some of it S&M, and Lidia discovers the power of her sexuality to help her forget her pain. The forgetting doesn’t last, though, and it is her hard-earned career as a writer and a teacher, and the love of her husband and son, that ultimately create the life she needs to survive.
Author: Rachel Laudan
Publisher: Univ of California Press
ISBN: 0520286316
Category : Cooking
Languages : en
Pages : 488
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Book Description
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Author: Kenneth F. Kiple
Publisher: Cambridge University Press
ISBN: 9780521402149
Category : Food
Languages : en
Pages : 1180
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Book Description
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Category : Cooking
Languages : en
Pages : 448
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Book Description
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Author: Harvey Levenstein
Publisher: University of Chicago Press
ISBN: 0226473740
Category : Cooking
Languages : en
Pages : 230
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Book Description
These include Nobel Prize-winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140, and Elmer McCollum, the "discoverer" of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the "natural foods" movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly.
