Food In World History

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Food in World History

Jeffrey M. Pilcher
Food in World History Book PDF

Author : Jeffrey M. Pilcher
Publisher : Routledge
Page : 223 pages
File Size : 42,7 Mb
Release : 2008-10-09
Category : History
ISBN : 9781134385805

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Food in World History by Jeffrey M. Pilcher Pdf

Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food. Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on: how food was used to forge national identities in Latin America the influence of Italian and Chinese Diaspora on the US and Latin America food culture how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes the results of state intervention in food production how the impact of genetic modification and food crises has affected the relationship between consumer and product. This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world history itself.

Food in World History

Jeffrey M. Pilcher
Food in World History Book PDF

Author : Jeffrey M. Pilcher
Publisher : Taylor & Francis
Page : 154 pages
File Size : 42,9 Mb
Release : 2017-05-25
Category : History
ISBN : 9781317514510

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Food in World History by Jeffrey M. Pilcher Pdf

The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods, Food in World History explores such questions as: What social factors have historically influenced culinary globalization? How did early modern plantations establish patterns for modern industrial food production? Were eighteenth-century food riots comparable to contemporary social movements around food? Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? Have genetically modified foods fulfilled the promises made by proponents? This new edition includes expanded discussions of gender and the family, indigeneity, and the politics of food. Expanded chapters on contemporary food systems and culinary pluralism examine debates over the concentration of corporate control over seeds and marketing, authenticity and exoticism within the culinary tourism industry, and the impact of social media on restaurants and home cooks.

The Cambridge World History of Food

Kenneth F. Kiple,Kriemhild Coneè Ornelas
The Cambridge World History of Food Book PDF

Author : Kenneth F. Kiple,Kriemhild Coneè Ornelas
Publisher : Cambridge University Press
Page : 1180 pages
File Size : 46,5 Mb
Release : 2000
Category : Food
ISBN : 052140214X

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The Cambridge World History of Food by Kenneth F. Kiple,Kriemhild Coneè Ornelas Pdf

A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.

Food In Global History

Raymond Grew
Food In Global History Book PDF

Author : Raymond Grew
Publisher : Routledge
Page : 421 pages
File Size : 51,9 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.

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 : 51,7 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.

Cuisine and Empire

Rachel Laudan
Cuisine and Empire Book PDF

Author : Rachel Laudan
Publisher : Univ of California Press
Page : 488 pages
File Size : 43,8 Mb
Release : 2015-04-03
Category : Cooking
ISBN : 9780520286313

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Cuisine and Empire by Rachel Laudan Pdf

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

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 : 49,5 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

Food in History

Reay Tannahill
Food in History Book PDF

Author : Reay Tannahill
Publisher : Headline Review
Page : 424 pages
File Size : 40,8 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.

History Is Delicious

Joshua Lurie
History Is Delicious Book PDF

Author : Joshua Lurie
Publisher : Gibbs Smith
Page : 0 pages
File Size : 51,6 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"--

Foods That Changed History

Christopher Cumo
Foods That Changed History Book PDF

Author : Christopher Cumo
Publisher : Bloomsbury Publishing USA
Page : 474 pages
File Size : 45,9 Mb
Release : 2015-06-30
Category : Social Science
ISBN : 9781440835377

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Foods That Changed History by Christopher Cumo Pdf

Serving students and general readers alike, this encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present. Written with the needs of students in mind, Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present presents nearly 100 entries on foods that have shaped history—fascinating topics that are rarely addressed in detail in traditional history texts. In learning about foods and their importance, readers will gain valuable insight into other areas such as religious movements, literature, economics, technology, and the human condition itself. Readers will learn how the potato, for example, changed lives in drastic ways in northern Europe, particularly Ireland; and how the potato famine led to the foundation of the science of plant pathology, which now affects how scientists and governments consider the dangers of genetic uniformity. The entries document how the consumption of tea and spices fostered global exploration, and how citrus fruits led to the prevention of scurvy. This book helps students acquire fundamental information about the role of foods in shaping world history, and it promotes critical thinking about that topic.

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 : 52,9 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.

Dining Out

Katie Rawson,Elliott Shore
Dining Out Book PDF

Author : Katie Rawson,Elliott Shore
Publisher : Reaktion Books
Page : 248 pages
File Size : 55,5 Mb
Release : 2019-08-12
Category : History
ISBN : 9781789140958

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Dining Out by Katie Rawson,Elliott Shore Pdf

A global history of restaurants beyond white tablecloths and maître d’s, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular—nor is the history this book tells. Katie Rawson and Elliott Shore highlight stories across time and place, including how chifa restaurants emerged from the migration of Chinese workers and their marriage to Peruvian businesswomen in nineteenth-century Peru; how Alexander Soyer transformed kitchen chemistry by popularizing the gas stove, pre-dating the pyrotechnics of molecular gastronomy by a century; and how Harvey Girls dispelled the ill repute of waiting tables, making rich lives for themselves across the American West. From restaurant architecture to technological developments, staffing and organization, tipping and waiting table, ethnic cuisines, and slow and fast foods, this delectably illustrated and profoundly informed and entertaining history takes us from the world’s first restaurants in Kaifeng, China, to the latest high-end dining experiences.

Planet Taco

Jeffrey M. Pilcher
Planet Taco Book PDF

Author : Jeffrey M. Pilcher
Publisher : Oxford University Press
Page : 311 pages
File Size : 49,9 Mb
Release : 2017-02-14
Category : Cooking
ISBN : 9780190655778

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Planet Taco by Jeffrey M. Pilcher Pdf

"In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine"--

Food in Time and Place

Paul Freedman,Joyce E. Chaplin,Ken Albala
Food in Time and Place Book PDF

Author : Paul Freedman,Joyce E. Chaplin,Ken Albala
Publisher : Univ of California Press
Page : 420 pages
File Size : 43,7 Mb
Release : 2014-10-31
Category : Cooking
ISBN : 9780520277458

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Food in Time and Place by Paul Freedman,Joyce E. Chaplin,Ken Albala Pdf

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 culturesÑfrom 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.

The Story of Food

DK
The Story of Food Book PDF

Author : DK
Publisher : Penguin
Page : 362 pages
File Size : 50,8 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.