FOOD IN HISTORY

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Food In History

Author : Reay Tannahill
ISBN : 1439506973
Genre : Business & Economics
File Size : 30.36 MB
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Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background
Category: Business & Economics

Food In History

Author : Reay Tannahill
ISBN : 0747267960
Genre : Dinners and dining
File Size : 79.52 MB
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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.
Category: Dinners and dining

Food In History

Author : Reay Tannahill
ISBN : STANFORD:36105038563388
Genre : Cooking
File Size : 37.74 MB
Format : PDF, Kindle
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Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background
Category: Cooking

Food

Author : Paul H. Freedman
ISBN : 0520254767
Genre : Cooking
File Size : 60.34 MB
Format : PDF, Kindle
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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.
Category: Cooking

The Oxford Handbook Of Food History

Author : Jeffrey M. Pilcher
ISBN : 9780199729937
Genre : Cooking
File Size : 52.6 MB
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The Oxford Handbook of Food History places existing works of food history in historiographical context, crossing disciplinary, chronological, and geographic boundaries, while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five basic sections: historiography and disciplinary approaches as well as the production, circulation, and consumption of food.
Category: Cooking

Fear Of Food

Author : Harvey Levenstein
ISBN : 9780226473734
Genre : History
File Size : 40.13 MB
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There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me? Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying! In Fear of Food Levenstein reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the prominent scientists who first warned about deadly germs and poisons in foods, and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prize–winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140 by killing the life-threatening germs in their intestines, and Elmer McCollum, the “discoverer” of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the “natural foods” movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health and longevity by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly. In Fear of Food, Levenstein offers a much-needed voice of reason; he expertly questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good.
Category: History

Food

Author : Jean-Louis Flandrin
ISBN : 9780231544092
Genre : Cooking
File Size : 41.37 MB
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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.
Category: Cooking

Writing Food History

Author : Kyri W. Claflin
ISBN : 9780857852175
Genre : Social Science
File Size : 22.85 MB
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The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.
Category: Social Science

A History Of Cookbooks

Author : Henry Notaker
ISBN : 9780520294004
Genre : Cookbooks
File Size : 31.53 MB
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-A History of Cookbooks provides a literary and historical overview of the cookbook genre, exploring its development as an important part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.---Provided by publisher.
Category: Cookbooks

Food

Author : Felipe Fernández-Armesto
ISBN : 033049144X
Genre : Food
File Size : 26.39 MB
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This study delves into the history of how we eat and why we eat what we do. The journey goes from the start of humanity right through to the industrialism of the modern age.
Category: Food