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Author: Bill Price
Publisher:
ISBN: 9781845435431
Category : Food
Languages : en
Pages : 0
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Book Description
Food plays a central role in ours lives: it is a necessity for all of us, a pleasure for many and an obsession for a few. Throughout our history, we have shaped the foods we eat, but, in Fifty Foods That Changed tHe Course oF History, we look at how it has shaped us by discussing fifty different foodstuffs which have, in one way or another, changed the world. We begin with our ancient ancestors, the hunters and gathers who first migrated into Europe 45,000 years ago, and continue right up to the present day, to the food riots which swept through many countries in the wake of the 2008 global financial crisis, and then on into the future by discussing the potential of golden rice, the first genetically modified food developed for the good of humanity rather than solely for profit. In between, we look at, among others, how the trade in olive oil in Ancient Greece had a dramatic impact on its landscape, still apparent today, and how the European taste for sugar in the seventeenth and eighteenth centuries drove the transatlantic slave tade. Over the course of our journey through the history of food, we also take in the Hanseatic League, a Medieval forerunner of the European Union, which first began to develop because of the salted herring, and the gin craze in Georgian London, an outbreak of public drunkeness compared by some historians to the drug addictions of today. Then we move on to discuss how an Austrian ban on the import of pork from Serbia in 1906 was involved in the outbreak of the First World War, before getting right back up to date by considering the cultural impact of the Big Mac around the world. By taking examples from across such a wide stretch of history and from numerous different cultures and societies, what emerges is a portrait of the enormous influence food has had on our history. It not only sustains us, but has played a central role in the way we live our lives, as it will no doubt continue to do in the future. If it is true to say that we are what we eat, then the examples described here, of fifty foods that changed the course of history, show us that it is equally the case that what we eat makes us who we are.
Author: Bill Price
Publisher:
ISBN: 9781845435431
Category : Food
Languages : en
Pages : 0
Get Book Here
Book Description
Food plays a central role in ours lives: it is a necessity for all of us, a pleasure for many and an obsession for a few. Throughout our history, we have shaped the foods we eat, but, in Fifty Foods That Changed tHe Course oF History, we look at how it has shaped us by discussing fifty different foodstuffs which have, in one way or another, changed the world. We begin with our ancient ancestors, the hunters and gathers who first migrated into Europe 45,000 years ago, and continue right up to the present day, to the food riots which swept through many countries in the wake of the 2008 global financial crisis, and then on into the future by discussing the potential of golden rice, the first genetically modified food developed for the good of humanity rather than solely for profit. In between, we look at, among others, how the trade in olive oil in Ancient Greece had a dramatic impact on its landscape, still apparent today, and how the European taste for sugar in the seventeenth and eighteenth centuries drove the transatlantic slave tade. Over the course of our journey through the history of food, we also take in the Hanseatic League, a Medieval forerunner of the European Union, which first began to develop because of the salted herring, and the gin craze in Georgian London, an outbreak of public drunkeness compared by some historians to the drug addictions of today. Then we move on to discuss how an Austrian ban on the import of pork from Serbia in 1906 was involved in the outbreak of the First World War, before getting right back up to date by considering the cultural impact of the Big Mac around the world. By taking examples from across such a wide stretch of history and from numerous different cultures and societies, what emerges is a portrait of the enormous influence food has had on our history. It not only sustains us, but has played a central role in the way we live our lives, as it will no doubt continue to do in the future. If it is true to say that we are what we eat, then the examples described here, of fifty foods that changed the course of history, show us that it is equally the case that what we eat makes us who we are.
![Food and World Culture [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/aETPEAAAQBAJ?fife=w80-h100)
Author: Linda S. Watts
Publisher: Bloomsbury Publishing USA
ISBN: 1440870004
Category : Cooking
Languages : en
Pages : 878
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Book Description
This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.
Author: Ryan North
Publisher: Penguin
ISBN: 0735220158
Category : Humor
Languages : en
Pages : 481
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Book Description
"How to Invent Everything is such a cool book. It's essential reading for anyone who needs to duplicate an industrial civilization quickly." --Randall Munroe, xkcd creator and New York Times-bestselling author of What If? The only book you need if you're going back in time What would you do if a time machine hurled you thousands of years into the past. . . and then broke? How would you survive? Could you improve on humanity's original timeline? And how hard would it be to domesticate a giant wombat? With this book as your guide, you'll survive--and thrive--in any period in Earth's history. Bestselling author and time-travel enthusiast Ryan North shows you how to invent all the modern conveniences we take for granted--from first principles. This illustrated manual contains all the science, engineering, art, philosophy, facts, and figures required for even the most clueless time traveler to build a civilization from the ground up. Deeply researched, irreverent, and significantly more fun than being eaten by a saber-toothed tiger, How to Invent Everything will make you smarter, more competent, and completely prepared to become the most important and influential person ever. You're about to make history. . . better.
Author: Kathy Hunt
Publisher: Reaktion Books
ISBN: 1780238673
Category : Cooking
Languages : en
Pages : 145
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Book Description
Though tiny, the herring has played an enormous role in history. Battles have been waged over it. International economic alliances have formed over it. Major cities owe their prosperity to it. Political powers have risen and fallen with herring’s own rise and fall in population. How can this all be attributed to this unassuming little animal? In Herring: A Global History, Kathy Hunt looks at the environmental, historical, political, and culinary background of this prolific and easily caught fish. Over the centuries, herring have sustained populations in times of war and hardship, and the fish’s rich flavor, delicate texture, and nutritious meat have made it a culinary favorite. Its ease of preparation—just grill, broil, fry, pickle, salt, or smoke and serve—have won it further acclaim. Engaging and informative, the book features fifteen mouth-watering recipes. It will appeal to food lovers, history buffs, and anyone who has ever enjoyed a British kipper, German Bismarck, Dutch matjes, or Jewish chopped-herring.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436574
Category : Reference
Languages : en
Pages : 1139
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 100 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 194843637X
Category : Reference
Languages : en
Pages : 2373
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Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
Author: Jean Guy LeBlanc
Publisher: BoD – Books on Demand
ISBN: 1839697970
Category : Science
Languages : en
Pages : 256
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Book Description
This book provides the most current information on the effects of vitamin B deficiency as well as the roles of niacin (vitamin B3), pyridoxine (vitamin B6), folate (vitamin B9), and vitamin B12 in numerous disorders. Chapters discuss novel applications of B-complex vitamins, such as thiamin in patients with critical conditions, dietary supplements in the prevention of renal stones, and treatment of COVID-19. Throughout, the authors discuss the effects of vitamin B deficiency from retrospective, perspective, and prospective points of view.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436116
Category : Soybean
Languages : en
Pages : 1632
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Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 224 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author: Lisa Graham McMinn
Publisher: Brazos Press
ISBN: 1493401858
Category : Religion
Languages : en
Pages : 273
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Book Description
With the growing farm-to-table movement and popularity of local farmers' markets, we are becoming more conscious of where our food originates. This spirituality of eating and food helps us reflect on current realities and understand how eating forms our souls inwardly, upwardly, and outwardly. The author offers practical guidance on what it means to eat alone or in community with more intention, compassion, humility, and gratitude. She also tells the story of food as it transitions from seed to table. Sidebars contain gardening and food tips, recipes, and food preservation guides. End-of-chapter questions for individual and group use are included.
Author: Mark Kurlansky
Publisher: Vintage Canada
ISBN: 030736979X
Category : History
Languages : en
Pages : 490
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Book Description
From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.
