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Author:
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ISBN:
Category : Cooking, Italian
Languages : en
Pages : 100
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Author:
Publisher:
ISBN:
Category : Cooking, Italian
Languages : en
Pages : 100
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Author: Volker Bach
Publisher: Rowman & Littlefield
ISBN: 144225128X
Category : Cooking
Languages : en
Pages : 219
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Book Description
In international culinary history, Germany is still largely a blank space, its unparalleled wealth of source material and large body of published research available only to readers of German. This books aims to give everybody else an overview of German foodways at a crucial juncture in its history. The Reformation era, broadly speaking from the Imperial Reforms of the 1480s to the beginning of the Thirty Years’ War, laid the foundations for many developments in German culture, language, and history, not least the notion of its existence as a country. Understanding the food traditions and habits of the time is important to anyone studying Germany’s culinary history and identity. Using original source material, food production, processing and consumption are explored with a view to the social significance of food and the practicalities of feeding a growing population. Food habits across the social spectrum are presented, looking at the foodways of rich and poor in city and country. The study shows a foodscape richly differentiated by region, class, income, gender and religion, but united by a shared culinary identity that was just beginning to emerge. An appendix of recipes helps the reader gain an appreciation of the practical aspects of food in the age of Martin Luther.
Author:
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Category : American literature
Languages : en
Pages : 1242
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Author: Helen Zoe Veit
Publisher: UNC Press Books
ISBN: 1469607719
Category : History
Languages : en
Pages : 317
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Book Description
American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat. Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.
Author: Florence Petty
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 138
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Author:
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ISBN:
Category : American literature
Languages : en
Pages : 758
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Author:
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ISBN:
Category :
Languages : en
Pages : 916
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Author: Alice Askew
Publisher:
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Category :
Languages : en
Pages : 472
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Category : English literature
Languages : en
Pages : 1390
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Author:
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Category : Great Britain
Languages : en
Pages : 678
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