A Curious History of Food and Drink PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download A Curious History of Food and Drink PDF full book. Access full book title A Curious History of Food and Drink by Ian Crofton. Download full books in PDF and EPUB format.
Author: Ian Crofton
Publisher: Quercus
ISBN: 1623658268
Category : Cooking
Languages : en
Pages : 249
Get Book Here
Book Description
Ever wondered where noodles came from? How Worcester Sauce was invented? Or even who the "Cucumber King of Burma" was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history. From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius, to the unusual uses of licorice (once a treatment for sore feet), Ian Crofton makes use of original sources--including journals, cookbooks and manuals--to reveal the bizarre, entertaining and informative stories behind the delicacies enjoyed by our ancestors.
Author: Ian Crofton
Publisher: Quercus
ISBN: 1623658268
Category : Cooking
Languages : en
Pages : 249
Get Book Here
Book Description
Ever wondered where noodles came from? How Worcester Sauce was invented? Or even who the "Cucumber King of Burma" was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history. From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius, to the unusual uses of licorice (once a treatment for sore feet), Ian Crofton makes use of original sources--including journals, cookbooks and manuals--to reveal the bizarre, entertaining and informative stories behind the delicacies enjoyed by our ancestors.
Author: C. Anne Wilson
Publisher: Academy Chicago Publishers, Limited
ISBN: 9780897334877
Category : Cooking, British
Languages : en
Pages : 0
Get Book Here
Book Description
C. Anne Wilson Traces culinary practices and preferences from our earliest prehistoric forbears down to the generation of the Industrial Revolution, and offers an extraordinary taste of the times. She provides a tabletop perspective on class structure, religion, politics, and social custom, generously seasoned with such culinary and cultural tidbits as the importance of salt in English history and the role of romance in England's first taste of the wines of southernmost France. Readers will become acquainted with the sources of many of our current tastes and conventions. Discover "macrows," the prototype of macaroni, and that "whales, porpoises and sturgeon were all royal fish." Meringue, to the Elizabethans, was a "dishful of snow," and rather difficult to whip up before the advent of the fork in the late 17th century. Before the Reformation all buns were "hot cross" in order to ward off evil spirits that might prevent the bread rising. Adventurous readers who wish to dine as their ancestors did may do so; Ms. Wilson includes many authentic recipes--such as 17th century rice pudding--which add flavor of a unique kind. This cornucopia of custom and cuisine provides plenty of food for thought for everyone, and what could be of more interest if we are, indeed, what we eat?
Author: Tom Standage
Publisher: Bloomsbury Publishing USA
ISBN: 0802718590
Category : History
Languages : en
Pages : 322
Get Book Here
Book Description
New York Times Bestseller * Soon to be a TV series starring Dan Aykroyd “There aren't many books this entertaining that also provide a cogent crash course in ancient, classical and modern history.” -Los Angeles Times Beer, wine, spirits, coffee, tea, and Coca-Cola: In Tom Standage's deft, innovative account of world history, these six beverages turn out to be much more than just ways to quench thirst. They also represent six eras that span the course of civilization-from the adoption of agriculture, to the birth of cities, to the advent of globalization. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the twenty-first century through each epoch's signature refreshment. As Standage persuasively argues, each drink is in fact a kind of technology, advancing culture and catalyzing the intricate interplay of different societies. After reading this enlightening book, you may never look at your favorite drink in quite the same way again.
Author: Richard Foss
Publisher: Rowman & Littlefield
ISBN: 144222729X
Category : Cooking
Languages : en
Pages : 249
Get Book Here
Book Description
In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It’s an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch.
Author: Maria Dembinska
Publisher: University of Pennsylvania Press
ISBN: 9780812232240
Category : Cooking
Languages : en
Pages : 260
Get Book Here
Book Description
Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies."--BOOK JACKET.
Author: Simone Klabin
Publisher:
ISBN: 9783836572514
Category : Cooking
Languages : en
Pages : 464
Get Book Here
Book Description
A must-have for every 21st-century foodie, this book gathers the best infographics of all things eating, drinking, and cooking. Whether it's the secrets of sashimi or stress-free party planning, this is gastro-guidance at its most visually appealing and expert, solving kitchen conundrums in simple and memorable graphics, while exploring visual...
Author: Victoria R. Rumble
Publisher: McFarland
ISBN: 0786453907
Category : Social Science
Languages : en
Pages : 281
Get Book Here
Book Description
As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the world's first prepared dish--became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.
Author: C. M. Woolgar
Publisher: Yale University Press
ISBN: 0300181914
Category : Cooking
Languages : en
Pages : 373
Get Book Here
Book Description
In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally significant than we imagine today. Drawing on a vast range of sources, he charts how emerging technologies as well as an influx of new flavors and trends from abroad had an impact on eating habits across the social spectrum. From the pauper's bowl to elite tables, from early fad diets to the perceived moral superiority of certain foods, and from regional folk remedies to luxuries such as lampreys, Woolgar illuminates desire, necessity, daily rituals, and pleasure across four centuries.
Author: Stephanie Storey
Publisher: Simon and Schuster
ISBN: 1950691314
Category : Fiction
Languages : en
Pages : 360
Get Book Here
Book Description
Another Fabulous Art History Thriller by the Bestselling Author of Oil and Marble, Featuring the Master of Renaissance Perfection: Raphael! Michelangelo’s Sistine Chapel ceiling is one of the most iconic masterpieces of the Renaissance. Here, in Raphael, Painter in Rome, Storey tells of its creation as never before: through the eyes of Michelangelo’s fiercest rival—the young, beautiful, brilliant painter of perfection, Raphael. Orphaned at age eleven, Raphael is determined to keep the deathbed promise he made to his father: become the greatest artist in history. But to be the best, he must beat the best, the legendary sculptor of the David, Michelangelo Buonarroti. When Pope Julius II calls both artists down to Rome, they are pitted against each other: Michelangelo painting the Sistine Ceiling, while Raphael decorates the pope's private apartments. As Raphael strives toward perfection in paint, he battles internal demons: his desperate ambition, crippling fear of imperfection, and unshakable loneliness. Along the way, he conspires with cardinals, scrambles through the ruins of ancient Rome, and falls in love with a baker’s-daughter-turned-prostitute who becomes his muse. With its gorgeous writing, rich settings, endearing characters, and riveting plot, Raphael, Painter in Rome brings to vivid life these two Renaissance masters going head to head in the deadly halls of the Vatican.
Author: Alison K. Smith
Publisher: Reaktion Books
ISBN: 1789143659
Category : Cooking
Languages : en
Pages : 353
Get Book Here
Book Description
When people think of Russian food, they generally think either of the opulent luxury of the tsarist aristocracy or of post-Soviet elites, signified above all by caviar, or on the other hand of poverty and hunger—of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both are incomplete. The history of food and drink in Russia includes fasts and feasts, scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. Cabbage and Caviar places Russian food and drink in the context of Russian history and shows off the incredible (and largely unknown) variety of Russian food.
