Let The Meatballs Rest And Other Stories About Food And Culture

Let The Meatballs Rest And Other Stories About Food And Culture Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Let The Meatballs Rest And Other Stories About Food And Culture book. This book definitely worth reading, it is an incredibly well-written.

Let the Meatballs Rest

Massimo Montanari
Let the Meatballs Rest Book PDF

Author : Massimo Montanari
Publisher : Columbia University Press
Page : 193 pages
File Size : 42,6 Mb
Release : 2012-12-04
Category : Cooking
ISBN : 9780231527880

Get Book

Let the Meatballs Rest by Massimo Montanari Pdf

Known for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and engaging essays, this collection provides stimulating food for thought for those curious about one of life's most fundamental pleasures. Focusing on the selection, preparation, and mythology of food, Montanari traverses such subjects as the status of the pantry over the centuries, the various strategies of cooking over time, the gastronomy of famine, the science of flavors, the changing characteristics of convivial rituals, the customs of the table, and the ever-evolving identity of food. He shows that cooking not only is a decisive part of our cultural heritage but also communicates essential information about our material and intellectual well-being. From the invention of basic bread making to chocolate's reputation for decadence, Montanari positions food culture as a lens through which we can plot changes in historical values and social and economic trends. Even the biblical tale of Jacob buying Esau's birthright for a bowl of lentils is a text full of essential meaning, representing civilization's important shift from a hunting to an agrarian society. Readers of all backgrounds will enjoy these delectable insights and their easy consumption in one companionable volume.

Let the Meatballs Rest, and Other Stories about Food and Culture

Massimo Montanari
Let the Meatballs Rest and Other Stories about Food and Culture Book PDF

Author : Massimo Montanari
Publisher : Columbia University Press
Page : 194 pages
File Size : 45,7 Mb
Release : 2012
Category : Cooking
ISBN : 9780231157322

Get Book

Let the Meatballs Rest, and Other Stories about Food and Culture by Massimo Montanari Pdf

Let the Meatballs Rest: And Other Stories About Food and Culture (Arts & Traditions of the Table: Perspectives on Culinary History)

The Carrot Purple and Other Curious Stories of the Food We Eat

Joel S. Denker
The Carrot Purple and Other Curious Stories of the Food We Eat Book PDF

Author : Joel S. Denker
Publisher : Rowman & Littlefield
Page : 329 pages
File Size : 47,9 Mb
Release : 2015-10-01
Category : Cooking
ISBN : 9781442248861

Get Book

The Carrot Purple and Other Curious Stories of the Food We Eat by Joel S. Denker Pdf

How many otherwise well-educated readers know that the familiar orange carrot was once a novelty? It is a little more than 400 years old. Domesticated in Afghanistan in 900 AD, the purple carrot, in fact, was the dominant variety until Dutch gardeners bred the young upstart in the seventeenth century. After surveying paintings from this era in the Louvre and other museums, Dutch agronomist Otto Banga discovered this stunning transformation. The story of the carrot is just one of the hidden tales this book recounts. Through portraits of a wide range of foods we eat and love, from artichokes to strawberries, The Carrot Purple traces the path of foods from obscurity to familiarity. Joel Denker explores how these edible plants were, in diverse settings, invested with new meaning. They acquired not only culinary significance but also ceremonial, medicinal, and economic importance. Foods were variously savored, revered, and reviled. This entertaining history will enhance the reader’s appreciation of a wide array of foods we take for granted. From the carrot to the cabbage, from cinnamon to coffee, from the peanut to the pistachio, the plants, beans, nuts, and spices we eat have little-known stories that are unearthed and served here with relish.

The Aesthetics of Taste: Eating within the Realm of Art

Dorota Koczanowicz
The Aesthetics of Taste Eating within the Realm of Art Book PDF

Author : Dorota Koczanowicz
Publisher : BRILL
Page : 262 pages
File Size : 50,7 Mb
Release : 2023-02-17
Category : Philosophy
ISBN : 9789004534933

Get Book

The Aesthetics of Taste: Eating within the Realm of Art by Dorota Koczanowicz Pdf

When does eating become art? The Aesthetics of Taste answers this question by exploring the position of taste in contemporary culture and the manner in which taste meanders its way into the realm of art. The argument identifies aesthetic values not only in artistic practices, where they are naturally expected, but also in the spaces of everydayness that seem far removed from the domain of fine arts. As such, it seeks to grasp what artists – who offer aesthetic as well as culinary experiences – actually try to communicate, while also pondering whether a cook can be an artist.

Food and World Culture [2 volumes]

Linda S. Watts,Kelty Clark-Mahoney
Food and World Culture 2 volumes Book PDF

Author : Linda S. Watts,Kelty Clark-Mahoney
Publisher : Bloomsbury Publishing USA
Page : 810 pages
File Size : 46,6 Mb
Release : 2022-08-23
Category : Cooking
ISBN : 9798216085508

Get Book

Food and World Culture [2 volumes] by Linda S. Watts,Kelty Clark-Mahoney Pdf

This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.

Representing Italy Through Food

Peter Naccarato,Zachary Nowak,Elgin K. Eckert
Representing Italy Through Food Book PDF

Author : Peter Naccarato,Zachary Nowak,Elgin K. Eckert
Publisher : Bloomsbury Publishing
Page : 286 pages
File Size : 52,5 Mb
Release : 2017-03-09
Category : Social Science
ISBN : 9781474280426

Get Book

Representing Italy Through Food by Peter Naccarato,Zachary Nowak,Elgin K. Eckert Pdf

Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization – from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media – from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives – which examine Italian food in the United States, Australia and Israel – the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food – both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies.

Meals Matter

Michael Symons
Meals Matter Book PDF

Author : Michael Symons
Publisher : Columbia University Press
Page : 261 pages
File Size : 49,6 Mb
Release : 2020-06-02
Category : Cooking
ISBN : 9780231551601

Get Book

Meals Matter by Michael Symons Pdf

Until the early nineteenth century, political philosophy and economics were dining companions. Both took up fundamental questions of how we should feed one another. But with the rise of corporate capitalism, modern economics lost sight of its primary task and turned away from the complexities of real people’s sustenance in favor of the single-minded pursuit of money. In Meals Matter, Michael Symons returns economics to its roots in the distribution of food and the labor required. Setting the table with vivid descriptions of conviviality, he offers a gastronomic rebuttal to the narrow worldview of mainstream economics. Engaging with a wide variety of thinkers—including Epicurus, Enlightenment philosophers such as Thomas Hobbes and John Locke, the gastronomer Jean Anthelme Brillat-Savarin, and economic theorists from François Quesnay and Adam Smith through the neoliberals—Symons traces how we went astray and how we can find our way back to a more caring, sustainable way of life. He finds hope for shared “table pleasure” in institutions like community gardens, street markets, and banquets and in eating fresh, local, and “slow” food. An innovative, historically based argument at the intersection of food history and social thought, Meals Matter challenges us to reject the economics of greed in favor of a community-based economics of sharing and gastronomic enjoyment.

Chop Suey, USA

Yong Chen
Chop Suey USA Book PDF

Author : Yong Chen
Publisher : Columbia University Press
Page : 325 pages
File Size : 49,7 Mb
Release : 2014-11-04
Category : Social Science
ISBN : 9780231538169

Get Book

Chop Suey, USA by Yong Chen Pdf

American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.

The Political Language of Food

Samuel Boerboom
The Political Language of Food Book PDF

Author : Samuel Boerboom
Publisher : Lexington Books
Page : 289 pages
File Size : 41,6 Mb
Release : 2015-05-06
Category : Language Arts & Disciplines
ISBN : 9781498505567

Get Book

The Political Language of Food by Samuel Boerboom Pdf

The Political Language of Food addresses why the language used in the production, marketing, selling, and consumption of food is inherently political. Food language is rarely neutral and is often strategically vague, which tends to serve the interests of powerful entities.Boerboom and his contributors critique the language of food-based messages and examine how such language—including idioms, tropes, euphemisms, invented terms, etc.—serves to both mislead and obscure relationships between food and the resulting community, health, labor, and environmental impacts. Employing diverse methodologies, the contributors examine on a micro-level the textual and rhetorical elements of food-based language itself. The Political Language of Food is both timely and important and will appeal to scholars of media studies, political communication, and rhetoric.

The Terroir of Whiskey

Rob Arnold
The Terroir of Whiskey Book PDF

Author : Rob Arnold
Publisher : Columbia University Press
Page : 213 pages
File Size : 55,7 Mb
Release : 2020-12-22
Category : Cooking
ISBN : 9780231550895

Get Book

The Terroir of Whiskey by Rob Arnold Pdf

Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don’t we feel the same way about whiskey? In this book, the master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high yields—but today’s artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine.

The Secret Financial Life of Food

Kara Newman
The Secret Financial Life of Food Book PDF

Author : Kara Newman
Publisher : Columbia University Press
Page : 210 pages
File Size : 52,6 Mb
Release : 2014-10-07
Category : Business & Economics
ISBN : 9780231156714

Get Book

The Secret Financial Life of Food by Kara Newman Pdf

One morning while reading Barron's, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. "Buy breakfast," he told investors, referring to the increasing value of pork belly and frozen orange juice futures. The statement inspired Newman to take a closer look at agricultural commodities, from the iconic pork belly to the obscure peppercorn and nutmeg. The results of her investigation, recorded in this fascinating history, show how contracts listed on the Chicago Mercantile Exchange can read like a menu and how market behavior can dictate global economic and culinary practice. The Secret Financial Life of Food reveals the economic pathways that connect food to consumer, unlocking the mysteries behind culinary trends, grocery pricing, and restaurant dining. Newman travels back to the markets of ancient Rome and medieval Europe, where vendors first distinguished between "spot sales" and "sales for delivery." She retraces the storied spice routes of Asia and recounts the spice craze that prompted Christopher Columbus's journey to North America, linking these developments to modern-day India's bustling peppercorn market. Newman centers her history on the transformation of corn into a ubiquitous commodity and uses oats, wheat, and rye to recast America's westward expansion and the Industrial Revolution. She discusses the effects of such mega-corporations as Starbucks and McDonalds on futures markets and considers burgeoning markets, particularly "super soybeans," which could scramble the landscape of food finance. The ingredients of American power and culture, and the making of the modern world, can be found in the history of food commodities exchange, and Newman connects this unconventional story to the how and why of what we eat.

Italian Identity in the Kitchen, or Food and the Nation

Massimo Montanari
Italian Identity in the Kitchen or Food and the Nation Book PDF

Author : Massimo Montanari
Publisher : Columbia University Press
Page : 126 pages
File Size : 42,8 Mb
Release : 2013-07-23
Category : Cooking
ISBN : 9780231535083

Get Book

Italian Identity in the Kitchen, or Food and the Nation by Massimo Montanari Pdf

Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine—which consisted of bread, wine, and olives—with the barbarian diet—rooted in bread, milk, and meat—first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet. Italy became a receiving country with the discovery of the New World, absorbing corn, potatoes, and tomatoes into its national cuisine. As disaster dispersed Italians in the nineteenth century, new immigrant stereotypes portraying Italians as "macaroni eaters" spread. However, two world wars and globalization renewed the perception of Italy and its culture as unique in the world, and the production of food constitutes an important part of that uniqueness.

Umami

Ole Mouritsen,Klavs Styrbæk
Umami Book PDF

Author : Ole Mouritsen,Klavs Styrbæk
Publisher : Columbia University Press
Page : 281 pages
File Size : 55,8 Mb
Release : 2014-06-03
Category : Cooking
ISBN : 9780231537582

Get Book

Umami by Ole Mouritsen,Klavs Styrbæk Pdf

In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Mouthfeel

Ole Mouritsen,Klavs Styrbæk
Mouthfeel Book PDF

Author : Ole Mouritsen,Klavs Styrbæk
Publisher : Columbia University Press
Page : 424 pages
File Size : 54,9 Mb
Release : 2017-02-21
Category : Cooking
ISBN : 9780231543248

Get Book

Mouthfeel by Ole Mouritsen,Klavs Styrbæk Pdf

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.

The Winemaker's Hand

Natalie Berkowitz
The Winemaker s Hand Book PDF

Author : Natalie Berkowitz
Publisher : Columbia University Press
Page : 338 pages
File Size : 41,7 Mb
Release : 2014-06-03
Category : Cooking
ISBN : 9780231167567

Get Book

The Winemaker's Hand by Natalie Berkowitz Pdf

In these fascinating interviews, winemakers from the United States and abroad clarify the complex process of converting grapes into wine, with more than forty vintners candidly discussing how a combination of talent, passion, and experience shape the outcome of their individual wines. Each winemaker details their personal approach to the various steps required to convert grapes into wine. Natalie Berkowitz speaks to winemakers from different backgrounds who work in diverse wine-producing regions, including Chile, England, France, Germany, Greece, Israel, Italy, Portugal, Slovenia, Spain, and the United States. They talk about familiar and unfamiliar grape varietals, their struggles with local terroirs, and the vagaries of Mother Nature. Some represent small family wineries with limited production while others work for corporations producing hundreds of thousands of bottles. Each individual offers rare insight into how new technologies are revolutionizing historic winemaking practices. The interviews are supplemented with personal recipes and maps of winemaking regions. An aroma wheel captures the vast array of wineÕs complex flavors and aromas.