A Cultural History Of Food

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A Cultural History of Food in the Medieval Age

Massimo Montanari
A Cultural History of Food in the Medieval Age Book PDF

Author : Massimo Montanari
Publisher : Bloomsbury Publishing
Page : 258 pages
File Size : 46,6 Mb
Release : 2014-05-22
Category : History
ISBN : 9781350995765

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A Cultural History of Food in the Medieval Age by Massimo Montanari Pdf

Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. A Cultural History of Food in the Medieval Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Cuisine and Culture

Linda Civitello
Cuisine and Culture Book PDF

Author : Linda Civitello
Publisher : John Wiley & Sons
Page : 448 pages
File Size : 46,5 Mb
Release : 2011-03-29
Category : Cooking
ISBN : 9780470403716

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Cuisine and Culture by Linda Civitello Pdf

An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

Edible Histories, Cultural Politics

Franca Iacovetta,Valerie J. Korinek,Marlene Epp
Edible Histories Cultural Politics Book PDF

Author : Franca Iacovetta,Valerie J. Korinek,Marlene Epp
Publisher : University of Toronto Press
Page : 473 pages
File Size : 52,5 Mb
Release : 2012-11-07
Category : History
ISBN : 9781442661516

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Edible Histories, Cultural Politics by Franca Iacovetta,Valerie J. Korinek,Marlene Epp Pdf

Just as the Canada's rich past resists any singular narrative, there is no such thing as a singular Canadian food tradition. This new book explores Canada's diverse food cultures and the varied relationships that Canadians have had historically with food practices in the context of community, region, nation and beyond. Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century. Edible Histories intertwines information of Canada's 'foodways' – the practices and traditions associated with food and food preparation – and stories of immigration, politics, gender, economics, science, medicine and religion. Sophisticated, culturally sensitive, and accessible, Edible Histories will appeal to students, historians, and foodies alike.

Food is Culture

Massimo Montanari
Food is Culture Book PDF

Author : Massimo Montanari
Publisher : Columbia University Press
Page : 166 pages
File Size : 52,8 Mb
Release : 2006
Category : Food
ISBN : 9780231137904

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Food is Culture by Massimo Montanari Pdf

Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.

A History of Food

Maguelonne Toussaint-Samat
A History of Food Book PDF

Author : Maguelonne Toussaint-Samat
Publisher : John Wiley & Sons
Page : 776 pages
File Size : 55,8 Mb
Release : 2009-03-25
Category : History
ISBN : 9781444305142

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A History of Food by Maguelonne Toussaint-Samat Pdf

The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement

A Cultural History of Food

Martin Bruegel,Peter Paul Marie Erdkamp,Bloomsbury Publishing
A Cultural History of Food Book PDF

Author : Martin Bruegel,Peter Paul Marie Erdkamp,Bloomsbury Publishing
Publisher : Unknown
Page : 282 pages
File Size : 52,6 Mb
Release : 2016
Category : Food
ISBN : 1474270751

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A Cultural History of Food by Martin Bruegel,Peter Paul Marie Erdkamp,Bloomsbury Publishing Pdf

The nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared. A Cultural History of Food in the Age of Empire presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

The Oxford Handbook of Food History

Jeffrey M. Pilcher
The Oxford Handbook of Food History Book PDF

Author : Jeffrey M. Pilcher
Publisher : Oxford University Press
Page : 537 pages
File Size : 46,5 Mb
Release : 2012-11-08
Category : Cooking
ISBN : 9780199729937

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The Oxford Handbook of Food History by Jeffrey M. Pilcher Pdf

The final chapter in this section explores the uses of food in the classroom.

Food

Jean-Louis Flandrin,Massimo Montanari
Food Book PDF

Author : Jean-Louis Flandrin,Massimo Montanari
Publisher : Columbia University Press
Page : 642 pages
File Size : 50,8 Mb
Release : 2013-05-21
Category : Cooking
ISBN : 9780231111553

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Food by Jean-Louis Flandrin,Massimo Montanari Pdf

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

Food and Love

Jack Goody
Food and Love Book PDF

Author : Jack Goody
Publisher : Verso Books
Page : 321 pages
File Size : 40,9 Mb
Release : 2010-03-15
Category : Social Science
ISBN : 9781844674381

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Food and Love by Jack Goody Pdf

The development of romantic love, the evolution of national and regional cuisines, the globalization of Chinese food, the histories of various taboos on certain types of food and drink, the uniqueness of the European family—such are the fascinating and diverse themes Goody addresses in Food and Love. Starting with a sustained discussion of the debates on social development in the thought of classic theorists as well as contemporary historical and sociological notions of modernization, Goody goes on to tease out the general historical processes embedded in the most intimate recesses of our lives. In a final bracing section challenging dominant relativist conceptions, Goody considers the difficulties and complexities of cross cultural and comparative analysis, and he picks apart the doubts involved in the very process of representation and symbolic communication. Throughout this collection, Goody demonstrates that the ethnocentricity of much of Western scholarship has distorted not only the comprehension of the East but also developments in the European past and present.

Italian Cuisine

Alberto Capatti,Massimo Montanari
Italian Cuisine Book PDF

Author : Alberto Capatti,Massimo Montanari
Publisher : Columbia University Press
Page : 369 pages
File Size : 46,9 Mb
Release : 2003-09-17
Category : Cooking
ISBN : 9780231509046

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Italian Cuisine by Alberto Capatti,Massimo Montanari Pdf

Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century. The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.

Food

Paul Freedman
Food Book PDF

Author : Paul Freedman
Publisher : Univ of California Press
Page : 380 pages
File Size : 46,9 Mb
Release : 2007
Category : Cooking
ISBN : 0520254767

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Food by Paul Freedman Pdf

This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.

A Cultural History of Food in Antiquity

Paul Erdkamp
A Cultural History of Food in Antiquity Book PDF

Author : Paul Erdkamp
Publisher : Bloomsbury Publishing
Page : 266 pages
File Size : 55,5 Mb
Release : 2014-05-22
Category : History
ISBN : 9781350995758

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A Cultural History of Food in Antiquity by Paul Erdkamp Pdf

From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops – notably cereals, vines and olives – but, with the risks of crop failure ever-present, control of food resources was vital to economic and political power. On the other hand, diet and dining reflected complex social hierarchies and relationships. What was eaten, with whom and when was a fundamental part of the expression of one's role and place in society. In addition, symbolism and ritual suffused foodstuffs, their preparation and consumption. A Cultural History of Food in Antiquity presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

History Is Delicious

Joshua Lurie
History Is Delicious Book PDF

Author : Joshua Lurie
Publisher : Gibbs Smith
Page : 0 pages
File Size : 45,9 Mb
Release : 2021-08-10
Category : Juvenile Nonfiction
ISBN : 9781736191903

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History Is Delicious by Joshua Lurie Pdf

"From well-known cultures to those just being rediscovered ... [this book] explores the history of different dishes, cultural traditions, and even a few great recipes ... Discover the role cuisine plays in the fabric of unique cultures from around the world"--

A Cultural History of Food in Antiquity

Paul Erdkamp
A Cultural History of Food in Antiquity Book PDF

Author : Paul Erdkamp
Publisher : Bloomsbury Publishing
Page : 265 pages
File Size : 43,5 Mb
Release : 2014-05-22
Category : History
ISBN : 9781350995352

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A Cultural History of Food in Antiquity by Paul Erdkamp Pdf

From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops – notably cereals, vines and olives – but, with the risks of crop failure ever-present, control of food resources was vital to economic and political power. On the other hand, diet and dining reflected complex social hierarchies and relationships. What was eaten, with whom and when was a fundamental part of the expression of one's role and place in society. In addition, symbolism and ritual suffused foodstuffs, their preparation and consumption. A Cultural History of Food in Antiquity presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

A Cultural History of Food in the Modern Age

Amy Bentley
A Cultural History of Food in the Modern Age Book PDF

Author : Amy Bentley
Publisher : Bloomsbury Publishing
Page : 290 pages
File Size : 54,8 Mb
Release : 2014-05-22
Category : History
ISBN : 9781350995802

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A Cultural History of Food in the Modern Age by Amy Bentley Pdf

In the modern age (1920–2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.