SIX THOUSAND YEARS OF BREAD

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Six Thousand Years Of Bread

Author : H. E. Jacob
ISBN : 9781787201279
Genre : Cooking
File Size : 51.31 MB
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Yeast, water, flour, and heat. How could this simple mixture have been the cause of war and plague, celebration and victory supernatural vision and more? In this remarkable and all-encompassing volume, H. E. Jacob takes us through six thousand dynamic years of bread’s role in politics, religion, technology, and beyond. Who were the first bakers? Why were bakers distrusted during the Middle Ages? How did bread cause Napoleon’s defeat? Why were people buried with bread? SIX THOUSAND YEARS OF BREAD has the answers. Jacob follows the story from its beginning in ancient Egypt and continues through to modern times. The poignant and inspiring conclusion of the book relays the author’s experiences in a Nazi concentration camp, subsisting on bread made of sawdust.
Category: Cooking

A History Of Religion In 51 2 Objects

Author : S. Brent Plate
ISBN : 9780807033128
Genre : Religion
File Size : 33.99 MB
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A leading scholar explores the importance of physical objects and sensory experience in the practice of religion. Humans are needy. We need things: objects, keepsakes, stuff, tokens, knickknacks, bits and pieces, junk, and treasure. We carry special objects in our pockets and purses, and place them on shelves in our homes and offices. As commonplace as these objects are, they can also be extraordinary, as they allow us to connect with the world beyond our skin. A History of Religion in 5½ Objects takes a fresh and much-needed approach to the study of that contentious yet vital area of human culture: religion. Arguing that religion must be understood in the first instance as deriving from rudimentary human experiences, from lived, embodied practices, S. Brent Plate asks us to put aside, for the moment, questions of belief and abstract ideas. Instead, beginning with the desirous, incomplete human body (symbolically evoked by “½”), he asks us to focus on five ordinary types of objects—stones, incense, drums, crosses, and bread—with which we connect in our pursuit of religious meaning and fulfillment. As Plate considers each of these objects, he explores how the world’s religious traditions have put each of them to different uses throughout the millennia. We learn why incense is used by Hindus at a celebration of the goddess Durga in Banaras, by Muslims at a wedding ceremony in West Africa, and by Roman Catholics at a Mass in upstate New York. Crosses are key not only to Christianity but to many Native American traditions; in the symbolic mythology of Peru’s Misminay community, cruciform imagery stands for the general outlay of the cosmos. And stones, in the form of cairns, grave markers, and monuments, are connected with places of memory across the world. A History of Religion in 5½ Objects is a celebration of the materiality of religious life. Plate moves our understanding of religion away from the current obsessions with God, fundamentalism, and science—and toward the rich depths of this world, this body, these things. Religion, it turns out, has as much to do with our bodies as our beliefs. Maybe even more. From the Hardcover edition.
Category: Religion

God And Grace Of Body

Author : David Brown
ISBN : 9780199599967
Genre : Music
File Size : 25.77 MB
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An exploration of the ways in which the symbolic associations of the body and what we do with it have helped shape religious experience and continue to do so. David Brown writes excitingly about the potential of dance and music - including pop, jazz, and opera - to enhance spirituality and widen theological horizons.
Category: Music

The Oxford Companion To American Food And Drink

Author : Andrew F. Smith
ISBN : 9780199885763
Genre : Cooking
File Size : 78.65 MB
Format : PDF
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Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
Category: Cooking

Yeast Technology

Author : Gerald Reed
ISBN : 9789401197717
Genre : Juvenile Nonfiction
File Size : 30.25 MB
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Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.
Category: Juvenile Nonfiction

Eating History

Author : Andrew F. Smith
ISBN : 9780231511759
Genre : Cooking
File Size : 28.13 MB
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Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.
Category: Cooking

Cooked

Author : Michael Pollan
ISBN : 9781101605462
Genre : Social Science
File Size : 76.19 MB
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Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked. Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
Category: Social Science

Consulting The Genius Of The Place

Author : Wes Jackson
ISBN : 9781582438481
Genre : Nature
File Size : 54.77 MB
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A call to agricultural revolution from a locavore and author who is one of “the most prominent and effective advocates of American environmental thought” (Prairie Fire Newspaper). For years, Wes Jackson has made it his mission to raise Americans’ awareness about where their food comes from. Focusing on locally grown and produced food, the locavore movement—joined by food experts and enthusiasts including Alice Waters, Michael Pollan, and Barbara Kingsolver—strives to return agriculture to a more community-based endeavor. This would not only improve the quality of the meals we eat, but protect the land from agricultural processes we’ve grown too dependent on. In this volume, ranging in topic from the history of the earth to the use of modern chemicals and pesticides to the effects of global warming, Jackson outlines a plan that highlights natural ecosystems in the future of farming and food production. An eloquent manifesto for our age, Jackson’s analysis explores the way our agricultural methods have affected everything from the soil to the health of the US population to the danger of monoculture grains. Join the author in a look at how we can change not only the food we eat, but the future of our land.
Category: Nature

The Viandier Of Taillevent

Author : Taillevent
ISBN : 9780776601748
Genre : Cooking
File Size : 49.26 MB
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This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.
Category: Cooking

The Social Network Business Plan

Author : David Silver
ISBN : 0470455012
Genre : Business & Economics
File Size : 89.43 MB
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All of us know that users of the Web do not read advertisements onthe websites we visit, yet the online communities are emerging asthe next great media rely solely on this method to produce revenue.In The Social Network Business Plan, social network expert, DavidSilver presents and explains 18 cutting-edge methods to createrevenue for social network websites--none of which are advertising.He also predicts the demise of seemingly successful onlinecommunities such as MySpace and Facebook that rely on advertisingas non-sustainable modalities. Silver describes and explains thatin the future new products and services will be introduced, talkedabout, rated, reviewed and recommended - or killed - by onlinecommunities. One example of the 18 new revenue channels that onlinecommunities are adopting is the sale to vendors of anonymizedconversations of the community members concerning those vendors'products or services. Another example is online communities whopartner with the internet providers to receive payment when aparticular online community's information is downloaded usinf thatproviders service. The other sixteen revenue channels are equallyhead-turning! Silver is the only angel investor, operating down where the rubbermeets the road, who is investing in online communities in theirinfancy, and writing about which ones will win and which ones willfail.
Category: Business & Economics