Some Acquired Tastes

Author : Benjamin R. Cohen,Michael S. Kideckel,Anna Zeide
Publisher : MIT Press
Page : 291 pages
File Size : 45,7 Mb
Release : 2021-08-17
Category : Social Science
ISBN : 9780262542913

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Acquired Tastes by Benjamin R. Cohen,Michael S. Kideckel,Anna Zeide Pdf

How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.

Author : Brenda L. Beagan,Gwen E. Chapman,Josée Johnston,Deborah McPhail,Elaine M. Power,Helen Vallianatos
Publisher : UBC Press
Page : 293 pages
File Size : 42,6 Mb
Release : 2014-11-15
Category : Social Science
ISBN : 9780774828604

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Acquired Tastes by Brenda L. Beagan,Gwen E. Chapman,Josée Johnston,Deborah McPhail,Elaine M. Power,Helen Vallianatos Pdf

Magazine articles, news items, and self-improvement books tell us that our daily food choices – whether we opt for steak or vegetarian, a TV dinner or a sit-down meal – serve as bold statements about who we are as individuals. Acquired Tastes makes the case that our food habits say more about where we come from and who we would like to be. This intimate portrait of eating habits and attitudes towards food in over one hundred Canadian families in both rural and urban settings reveals that our food choices never solely reflect personal tastes. Age, gender, social class, ethnicity, health concerns, food availability, and political and moral concerns shape the meanings that families attach to food and their self-identities. They also influence how its members respond to social discourses on health, beauty, and the environment, a finding that has profound implications for public health campaigns.

Author : T. Sarah Peterson
Publisher : Cornell University Press
Page : 292 pages
File Size : 52,7 Mb
Release : 1994
Category : Cooking
ISBN : 0801430534

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Acquired Taste by T. Sarah Peterson Pdf

Peterson explores a change in French cooking in the mid-seventeenth century - from the heavily sugared, saffroned, and spiced cuisine of the medieval period to a new style based on salt and acid tastes. In the process, she reveals more fully than any previous writer the links between medieval cooking, alchemy, and astrology. Peterson's vivid account traces this newly acquired taste in food to its roots in the wider transformation of seventeenth-century culture which included the Scientific Revolution. She makes the startling - and persuasive - argument that the shift in cooking styles was actually part of a conscious effort by humanist scholars to revive Greek and Roman learning and to chase the occult from European life.

Author : Peter Mayle
Publisher : Bantam
Page : 258 pages
File Size : 47,6 Mb
Release : 1993-04-01
Category : Travel
ISBN : 9780553371833

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Acquired Tastes by Peter Mayle Pdf

In Acquired Tastes, Peter Mayle, the erudite sojourner and New York Times bestselling author of A Year in Provence, sets off once more, traveling the world in search of the very best life has to offer. Whether telling us where to buy the world’s best caviar or how to order a pair of thirteen-hundred-dollar custom-made shoes, advising us on the high cost of keeping a mistress in style or the pros and cons of households servants, he covers everything the well-heeled—and those vicariously so inclined—need to know to enjoy the good life. From gastronomy to matrimony, from the sartorial to the baronial, Acquired Tastes is Peter Mayle’s most delicious book yet—an irreverently spiced smorgasbord of rich dishes you’re sure to enjoy. Praise for Acquired Tastes “Mr. Mayle is a writer who never fails to entertain. If he were told to go forth and write about doorknobs, he would return with a witty, perceptive essay.”—The New York Times Book Review “One of the finest modern writers on matters that deal with taste.”—Craig Claiborne “Much, much fun—and best read with a magnum of Dom Pérignon and a four-pound tin of Beluga caviar.”—Kirkus Reviews “Witty and stylish . . . These hilarious essays are vintage Mayle.”—James Villas, author of The French Country Kitchen “This delightful celebration of the little (and not-so-little) extravagances that make life worth living scintillates with wit, brio and trenchant observations”—Publishers Weekly “Intriguing.”—Chicago Sun-Times

Author : Kelly Cain
Publisher : Tule Publishing
Page : 247 pages
File Size : 51,9 Mb
Release : 2021-06-08
Category : Fiction
ISBN : 9781953647610

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An Acquired Taste by Kelly Cain Pdf

May the best chef win... After four years at the country’s top culinary school and several years as head chef in her mother’s restaurant, Rowan Townsend has built a notable reputation. Her farm-to-table collard greens have long been bringing everyone to the yard, but limits on the restaurant’s size have led to long waits. Looking to expand the restaurant, she enters a televised chef competition. The problem? Her infuriatingly-talented nemesis from culinary school also enters. To the culinary world, Knox Everheart is restaurant royalty. As much as Rowan wants to deny it, he’s a gifted chef. Rowan knows her arrogant arch-nemesis is confident he’ll win—he’s certainly given her a run for her money more times than she’d like to admit. But this time, she’s ready to show him who's boss. Their rivalry soon sparks fireworks in the kitchen and, as the competition heats up, so does Rowan’s attraction to Knox. And somewhere between pasta and gumbo, they both need to decide what’s worth fighting for.

Author : Boston Athenaeum,Stanley Ellis Cushing,David Bernard Dearinger
Publisher : Boston Athenaeum Library
Page : 390 pages
File Size : 48,8 Mb
Release : 2006
Category : Antiques & Collectibles
ISBN : UOM:39015067650591

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Acquired Tastes by Boston Athenaeum,Stanley Ellis Cushing,David Bernard Dearinger Pdf

A stunning commemoration of 200 years of collecting, study, and debate at this venerable Boston institution

Author : Simone Mondesir
Publisher : eBook Partnership
Page : 350 pages
File Size : 53,6 Mb
Release : 2014-12-26
Category : Fiction
ISBN : 9781783015818

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Acquired Tastes by Simone Mondesir Pdf

Revenge is said to be a dish best eaten cold, but when plump, spinsterish academic, Alicia Binns, is betrayed by her best friend, TV producer Vanessa, Alicia discovers she has a taste for revenge not only eaten cold, but smothered in chocolate and whipped cream.The worlds of tabloid TV and academia collide in a tale of lust, sexual fantasy and revenge.Reviews:'Tom Sharpe in Tights' - Marie Claire'Summer sizzler' - Woman's Own'A light-hearted comedy with bonk busting tendencies' - Time Out'Acquired Tastes' was originally published in 1996 by Mandarin Paperbacks, an imprint of Reed International Books. This is a revised edition.

Author : Benjamin R. Cohen,Michael S. Kideckel,Anna Zeide
Publisher : MIT Press
Page : 291 pages
File Size : 52,6 Mb
Release : 2021-08-17
Category : Social Science
ISBN : 9780262366533

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Acquired Tastes by Benjamin R. Cohen,Michael S. Kideckel,Anna Zeide Pdf

How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.

Author : Jerrold Lee Shapiro Ph.D.
Publisher : Xlibris Corporation
Page : 547 pages
File Size : 41,5 Mb
Release : 2021-12-07
Category : Biography & Autobiography
ISBN : 9781669802556

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An Acquired Taste: Lifelong Optimism, Skepticism and Darn Good Luck by Jerrold Lee Shapiro Ph.D. Pdf

How does a kid from the streets of the Boston Ghetto end up spending his adult life in Hawaii and Northern California? This memoir was written for two reasons. The first and most important is to be better known by my children and grandchildren. The nature of my early life would seem inexplicable today. Not only are the years gone to the dustbin of history, but so is the neighborhood and lifestyle. Thus, it is also an attempt to comprehend better the trials, tribulations, missteps, great moments, and victories (large and small), as I approach my 9th decade of life. Throughout the book, I try to be transparent, while exploring motives and reasons for my becoming a transplant, far from my roots. I try to explore my journey primarily through the lens of several crucial junctures and transforming choices.

Author : Cheri Ritz
Publisher : Bella Books
Page : 223 pages
File Size : 53,9 Mb
Release : 2023-07-01
Category : Fiction
ISBN : 9781642475357

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An Acquired Taste by Cheri Ritz Pdf

When Elle Bissett agrees to go on a televised celebrity cooking competition, she’s expecting to get some television face time, not go head-to-head with Ashley Castle, an acting rival from her youth. If she could only keep her focus on the recipes instead of getting distracted by Ashley’s piercing blue eyes, she should have no problem earning the title of Celebrity Cook Off Champion. For Ashley Castle, appearing on the cooking competition show is a surefire way for her to earn the homemaker cred she desperately needs—at least according to her agent. The fanbase of her reality show, Queen of the Castle, has been waning steadily since her divorce. The only problem is, she doesn’t know how to cook. It doesn’t help that Elle Bissett keeps dazzling her with something more than those mad kitchen skills she keeps showing off. If she could just find a way to focus, she might stand a chance. What’s a few swapped recipes between former child stars?

Author : William McDougall
Publisher : Psychology Press
Page : 556 pages
File Size : 53,8 Mb
Release : 2015-06-19
Category : Psychology
ISBN : 9781317530398

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An Introduction to Social Psychology by William McDougall Pdf

On its first publication in 1908 this pioneer book received immediate acclaim and was thought to have probably done more than any other single publication to stimulate study of the foundations of social behaviour. Professor McDougall was the most powerful advocate of an idealistic outlook on human life and activity, and his ideas continued to attract attention even when published in paperback form in 1960.

Author : John Prescott
Publisher : Reaktion Books
Page : 210 pages
File Size : 42,5 Mb
Release : 2013-02-15
Category : Cooking
ISBN : 9781861899514

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Taste Matters by John Prescott Pdf

The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.

Author : John Charles Van Dyke
Publisher : Unknown
Page : 188 pages
File Size : 53,7 Mb
Release : 1883
Category : Books
ISBN : HARVARD:32044018975714

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Books and how to Use Them by John Charles Van Dyke Pdf

Author : Bee Wilson
Publisher : Basic Books
Page : 352 pages
File Size : 47,9 Mb
Release : 2015-12-01
Category : Cooking
ISBN : 9780465073900

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First Bite by Bee Wilson Pdf

We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

Author : Naz Deravian
Publisher : Flatiron Books
Page : 384 pages
File Size : 46,7 Mb
Release : 2018-09-18
Category : Cooking
ISBN : 9781250190765

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Bottom of the Pot by Naz Deravian Pdf

Winner of The IACP 2019 First Book Award presented by The Julia Child Foundation Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.