Food History

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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 : 45,9 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

Snacks

Janis Thiessen
Snacks Book PDF

Author : Janis Thiessen
Publisher : Univ. of Manitoba Press
Page : 128 pages
File Size : 55,6 Mb
Release : 2017-09-08
Category : Business & Economics
ISBN : 9780887555275

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Snacks by Janis Thiessen Pdf

"Snacks" is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique stories of their founders and their intense connection to specific locations. These stories of salty or sweet confections also reveal a history that is at odds with popular notions of “junk food.” Through extensive oral history and archival research, Thiessen uncovers the roots of our deep loyalties to different snack foods, what it means to be an independent snack food producer, and the often-quirky ways snacks have been created and marketed. Clearly written, extensively illustrated, and lavish with detail about some of Canadians’ favorite snacks, this is a lively and entertaining look at food and labour history.

Food

Jean-Louis Flandrin,Massimo Montanari
Food Book PDF

Author : Jean-Louis Flandrin,Massimo Montanari
Publisher : Columbia University Press
Page : 642 pages
File Size : 44,5 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 in History

Reay Tannahill
Food in History Book PDF

Author : Reay Tannahill
Publisher : Headline Review
Page : 424 pages
File Size : 52,9 Mb
Release : 2002
Category : Dinners and dining
ISBN : 0747267960

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Food in History by Reay Tannahill Pdf

From how pepper contributed to the fall of the Roman Empire to how the turkey got its name to what cinnamon had to do with the discovery of America, this enthralling history of foods is packed with intriguing information, lore, and startling insights about how food has influenced world events. Illustrations.

Near a Thousand Tables

Felipe Fernandez-Armesto
Near a Thousand Tables Book PDF

Author : Felipe Fernandez-Armesto
Publisher : Simon and Schuster
Page : 272 pages
File Size : 50,8 Mb
Release : 2002-06-04
Category : Cooking
ISBN : 9780743234153

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Near a Thousand Tables by Felipe Fernandez-Armesto Pdf

In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

Food

Paul Freedman
Food Book PDF

Author : Paul Freedman
Publisher : Univ of California Press
Page : 380 pages
File Size : 51,9 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.

Delicioso

María José Sevilla
Delicioso Book PDF

Author : María José Sevilla
Publisher : Reaktion Books
Page : 368 pages
File Size : 42,8 Mb
Release : 2019-10-15
Category : Cooking
ISBN : 9781789141894

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Delicioso by María José Sevilla Pdf

Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.

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 : 49,6 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.

A History of Food in 100 Recipes

William Sitwell
A History of Food in 100 Recipes Book PDF

Author : William Sitwell
Publisher : Little, Brown
Page : 360 pages
File Size : 42,6 Mb
Release : 2013-06-18
Category : Cooking
ISBN : 9780316255707

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A History of Food in 100 Recipes by William Sitwell Pdf

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A HISTORY OF FOOD IN 100 RECIPES is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.

The Story of Food

DK
The Story of Food Book PDF

Author : DK
Publisher : Penguin
Page : 362 pages
File Size : 44,8 Mb
Release : 2018-05-01
Category : Cooking
ISBN : 9781465494788

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The Story of Food by DK Pdf

From the fish that started a war to the pope poisoned with chocolate, discover the fascinating stories behind the origins, traditions, and uses of our food. Explore the tales, symbolism, and traditions that come wrapped up in the food on our plates – food that not only feeds our bodies but also makes up our culture. The Story of Food is a sumptuously illustrated exploration of our millennia-old relationship with nearly 200 foods. A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history. Discover how foods have become a part of our culture, from their origins and how they are eaten to their place in world cuisine today.

Food History

Sylvie Vabre,Martin Bruegel,Peter J. Atkins
Food History Book PDF

Author : Sylvie Vabre,Martin Bruegel,Peter J. Atkins
Publisher : Routledge
Page : 223 pages
File Size : 47,6 Mb
Release : 2021-05-17
Category : History
ISBN : 9781000390964

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Food History by Sylvie Vabre,Martin Bruegel,Peter J. Atkins Pdf

This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Eating is a sensual experience. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Hitherto historians have shown little interest in the senses beyond taste, and this book fills that research gap. Four dimensions are treated: • Words, Symbols and Uses: Describing the Senses – an investigation of how specific vocabularies for food are developed. • Industrializing the Senses – an analysis of the fundamental change in the sensory qualities of foods under the pressure of industrialization and economic forces outside the control of the household and the artisan producer. • Nationhood and the Senses – an exploration of how the combination of the senses and food play into how nations saw themselves, and how food was a signature of how political ideologies played out in practical, everyday terms. • Food Senses and Globalization – an examination of links between food, the senses, and the idea of international significance. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.

Food In Global History

Raymond Grew
Food In Global History Book PDF

Author : Raymond Grew
Publisher : Routledge
Page : 421 pages
File Size : 52,7 Mb
Release : 2018-02-19
Category : History
ISBN : 9780429980046

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Food In Global History by Raymond Grew Pdf

Social scientists study food in many different ways. Historians have most often studied the history of specific foods; anthropologists have emphasized the role of food in religious rituals and group identities; sociologists have looked primarily at food as an indicator of social class and a factor in social ties; and nutritionists have focused on changing patterns of consumption and applied medical knowledge to study the effects of diet on public health. Other scholars have studied the economic and political connections surrounding commerce in food. Here these perspectives are brought together in a single volume.

Cuisine and Culture

Linda Civitello
Cuisine and Culture Book PDF

Author : Linda Civitello
Publisher : John Wiley & Sons
Page : 448 pages
File Size : 44,6 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.

Savoir-Faire

Maryann Tebben
Savoir Faire Book PDF

Author : Maryann Tebben
Publisher : Reaktion Books
Page : 345 pages
File Size : 53,5 Mb
Release : 2020-09-06
Category : Cooking
ISBN : 9781789143317

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Savoir-Faire by Maryann Tebben Pdf

Savoir-Faire is a comprehensive account of France’s rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places—from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous, and oysters; explores French food in literature and film; reveals the influence of France’s overseas territories on the shape of French cuisine today; and includes historical recipes for readers to try at home.

The Cooking Gene

Michael W. Twitty
The Cooking Gene Book PDF

Author : Michael W. Twitty
Publisher : HarperCollins
Page : 504 pages
File Size : 55,7 Mb
Release : 2018-07-31
Category : Cooking
ISBN : 9780062876577

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The Cooking Gene by Michael W. Twitty Pdf

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts