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Author: Alan Davidson
Publisher: Oxford Symposium
ISBN: 0907325165
Category : Cookery
Languages : en
Pages : 200
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Book Description
Author: Alan Davidson
Publisher: Oxford Symposium
ISBN: 0907325165
Category : Cookery
Languages : en
Pages : 200
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Book Description
Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 0520959345
Category : Cooking
Languages : en
Pages : 421
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Book Description
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 996
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Book Description
Author: Charles Spence
Publisher: Penguin
ISBN: 0735223475
Category : Technology & Engineering
Languages : en
Pages : 337
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Book Description
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
Author: group of authors
Publisher: Czech Institute of Academic Education
ISBN: 8088203031
Category : Business & Economics
Languages : en
Pages : 331
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Book Description
International Academic Conference on Teaching, Learning and E-learning and International Academic Conference on Management, Economics and Marketing Vienna, Austria 2017 (IAC-MEM 2017 + IAC-TLEl 2017), August 18 - 19, 2017
Author: Library of Congress. Cataloging Policy and Support Office
Publisher:
ISBN:
Category : Subject headings, Library of Congress
Languages : en
Pages : 1688
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Book Description
Author: Library of Congress
Publisher:
ISBN:
Category : Subject headings, Library of Congress
Languages : en
Pages : 1700
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Book Description
Author: Rose Stanley
Publisher: Starfish Bay Children's Books
ISBN: 9781760360177
Category : Juvenile Fiction
Languages : en
Pages : 0
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Book Description
"Emotions in Motion" is ideal for parents and educators who wish to encourage conversations about feelings and emotions.
Author: Barbara G. Shortridge
Publisher: Rowman & Littlefield Publishers
ISBN: 1461645786
Category : Social Science
Languages : en
Pages : 309
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Book Description
Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives. Drawing on a range of disciplines_including sociology, anthropology, folklore, geography, history, and nutrition_the editors have selected a group of engaging essays to help students explore the idea of food as a window into American culture. The editors' general introductory essay offers an overview of current scholarship, and part introductions contextualize the readings within each section. This lively reader will be a valuable supplement for courses on American culture across the social sciences.
Author: James Bell Pettigrew
Publisher:
ISBN:
Category : Biology
Languages : en
Pages : 690
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Book Description
