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Author: Matt Siegel
Publisher: HarperCollins
ISBN: 0062973223
Category : Cooking
Languages : en
Pages : 316
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Book Description
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? “As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies.
Author: Matt Siegel
Publisher: HarperCollins
ISBN: 0062973223
Category : Cooking
Languages : en
Pages : 316
Get Book Here
Book Description
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? “As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies.
Author: Tom Nealon
Publisher: ABRAMS
ISBN: 1468314521
Category : Cooking
Languages : en
Pages : 281
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Book Description
In this eclectic book of food history, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism, and suggests that hunger and taste are the twin forces that secretly defined the course of civilization. Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked culinary upheaval around the world as ingredients were traded and fought over, and populations desperately walked the line between satiety and starvation. Parallel to the history books, a second, more obscure history was also being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. Food Fights and Culture Wars: A Secret History of Taste explores the mysteries at the intersection of food and society, and attempts to make sense of the curious area between fact and fiction. Beautifully illustrated with material from the collection of the British Library, this wide-ranging book addresses some of the fascinating, forgotten stories behind everyday dishes and processes. Among many conspiracies and controversies, the author meditates on the connections between the French Revolution and table settings, food thickness and colonialism, and lemonade and the Black Plague.
Author: Danielle Dreilinger
Publisher: W. W. Norton & Company
ISBN: 1324004509
Category : History
Languages : en
Pages : 326
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Book Description
The surprising, often fiercely feminist, always fascinating, yet barely known, history of home economics. The term “home economics” may conjure traumatic memories of lopsided hand-sewn pillows or sunken muffins. But common conception obscures the story of the revolutionary science of better living. The field exploded opportunities for women in the twentieth century by reducing domestic work and providing jobs as professors, engineers, chemists, and businesspeople. And it has something to teach us today. In the surprising, often fiercely feminist and always fascinating The Secret History of Home Economics, Danielle Dreilinger traces the field’s history from Black colleges to Eleanor Roosevelt to Okinawa, from a Betty Crocker brigade to DIY techies. These women—and they were mostly women—became chemists and marketers, studied nutrition, health, and exercise, tested parachutes, created astronaut food, and took bold steps in childhood development and education. Home economics followed the currents of American culture even as it shaped them. Dreilinger brings forward the racism within the movement along with the strides taken by women of color who were influential leaders and innovators. She also looks at the personal lives of home economics’ women, as they chose to be single, share lives with other women, or try for egalitarian marriages. This groundbreaking and engaging history restores a denigrated subject to its rightful importance, as it reminds us that everyone should learn how to cook a meal, balance their account, and fight for a better world.
Author: Kara Newman
Publisher: Columbia University Press
ISBN: 0231156715
Category : Business & Economics
Languages : en
Pages : 210
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Book Description
One morning while reading Barron's, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. "Buy breakfast," he told investors, referring to the increasing value of pork belly and frozen orange juice futures. The statement inspired Newman to take a closer look at agricultural commodities, from the iconic pork belly to the obscure peppercorn and nutmeg. The results of her investigation, recorded in this fascinating history, show how contracts listed on the Chicago Mercantile Exchange can read like a menu and how market behavior can dictate global economic and culinary practice. The Secret Financial Life of Food reveals the economic pathways that connect food to consumer, unlocking the mysteries behind culinary trends, grocery pricing, and restaurant dining. Newman travels back to the markets of ancient Rome and medieval Europe, where vendors first distinguished between "spot sales" and "sales for delivery." She retraces the storied spice routes of Asia and recounts the spice craze that prompted Christopher Columbus's journey to North America, linking these developments to modern-day India's bustling peppercorn market. Newman centers her history on the transformation of corn into a ubiquitous commodity and uses oats, wheat, and rye to recast America's westward expansion and the Industrial Revolution. She discusses the effects of such mega-corporations as Starbucks and McDonalds on futures markets and considers burgeoning markets, particularly "super soybeans," which could scramble the landscape of food finance. The ingredients of American power and culture, and the making of the modern world, can be found in the history of food commodities exchange, and Newman connects this unconventional story to the how and why of what we eat.
Author: Benjamin Lorr
Publisher: Penguin
ISBN: 0553459406
Category : Social Science
Languages : en
Pages : 352
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Book Description
In the tradition of Fast Food Nation and The Omnivore's Dilemma, an extraordinary investigation into the human lives at the heart of the American grocery store What does it take to run the American supermarket? How do products get to shelves? Who sets the price? And who suffers the consequences of increased convenience end efficiency? In this alarming exposé, author Benjamin Lorr pulls back the curtain on this highly secretive industry. Combining deep sourcing, immersive reporting, and compulsively readable prose, Lorr leads a wild investigation in which we learn: • The secrets of Trader Joe’s success from Trader Joe himself • Why truckers call their job “sharecropping on wheels” • What it takes for a product to earn certification labels like “organic” and “fair trade” • The struggles entrepreneurs face as they fight for shelf space, including essential tips, tricks, and traps for any new food business • The truth behind the alarming slave trade in the shrimp industry The result is a page-turning portrait of an industry in flux, filled with the passion, ingenuity, and exploitation required to make this everyday miracle continue to function. The product of five years of research and hundreds of interviews across every level of the industry, The Secret Life of Groceries delivers powerful social commentary on the inherently American quest for more and the social costs therein.
Author: Donna Tartt
Publisher: Vintage
ISBN: 1400031702
Category : Fiction
Languages : en
Pages : 578
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Book Description
A READ WITH JENNA BOOK CLUB PICK • ONE OF TIME MAGAZINE'S 100 BEST MYSTERY AND THRILLER BOOKS OF ALL TIME • INTERNATIONAL BESTSELLER • A contemporary literary classic and "an accomplished psychological thriller ... absolutely chilling" (Village Voice), from the Pulitzer Prize–winning author of The Goldfinch. One of The Atlantic’s Great American Novels of the Past 100 Years Under the influence of a charismatic classics professor, a group of clever, eccentric misfits at a New England college discover a way of thought and life a world away from their banal contemporaries. But their search for the transcendent leads them down a dangerous path, beyond human constructs of morality. “A remarkably powerful novel [and] a ferociously well-paced entertainment . . . Forceful, cerebral, and impeccably controlled.” —The New York Times
Author: Paul Krueger
Publisher: Quirk Books
ISBN: 1594747792
Category : Fiction
Languages : en
Pages : 288
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Book Description
This “snarky, diverse” urban fantasy featuring a kick-ass heroine and 14 cocktail recipes will be “an absolute blast” for fans of Buffy the Vampire Slayer and Scott Pilgrim vs. The World (Nerdist). Booze is magic, demons are real—and millennial Bailey Chen joins a band of monster-fighting Chicago bartenders instead of finding a “real” post-college job. Bailey Chen is fresh out of college with all the usual new-adult demons: no cash, no job offers, and an awkward relationship with Zane, the old friend she kinda-sorta hooked up with during high school. But when Zane introduces Bailey to his monster-fighting bartender friends, her demons become a lot more literal. It turns out that evil creatures stalk the city streets after hours, and they can be hunted only with the help of magically mixed cocktails: vodka grants super-strength, whiskey offers the power of telekinesis, and rum lets its drinker fire blasts of elemental energy. But will all these powers be enough for Bailey to halt a mysterious rash of gruesome deaths? And what will she do when the safety of a “real world” job beckons? This sharp and funny urban fantasy is perfect for fans of Buffy the Vampire Slayer, Scott Pilgrim Vs. The World, and grown-up readers of Harry Potter. Includes 14 recipes from a book of ancient cocktail lore.
Author: Frank Bruni
Publisher:
ISBN: 9781410422620
Category : Compulsive eating
Languages : en
Pages : 0
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Book Description
Bruni, restaurant critic for "The New York Times," tells his heartbreaking and hilarious account of his lifelong, often painful struggle with food.
Author: William Sitwell
Publisher: Little, Brown
ISBN: 031625570X
Category : Cooking
Languages : en
Pages : 458
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Book Description
A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A History of Food in 100 Recipes, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A History of Food in 100 Recipes is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.
Author: Maguelonne Toussaint-Samat
Publisher: Wiley-Blackwell
ISBN: 9780631194972
Category : History
Languages : en
Pages : 824
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Book Description
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history. Covers all known foodstuffs Copiously illustrated Full social and geographical coverage Awarded the History Prize of the Societe des gens de lettres de France, for the French edition Over 2500 sold in hardback.
