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| Author | : Waverley Root |
| Publisher | : Simon & Schuster |
| Total Pages | : 602 |
| Release | : 1986 |
| Genre | : Cooking |
| ISBN | : 9780671627959 |
A comprehensive, authoritative, and witty guide to foods of the world from ancient times to the present encompasses their hunting or harvesting, preparation, uses in daily eating, functions in primitive rites, and more
| Author | : Waverley Root |
| Publisher | : Smithmark Pub |
| Total Pages | : 602 |
| Release | : 1996 |
| Genre | : Cooking |
| ISBN | : 9780765197917 |
One of the world's leading food authorities shares two hundred delightful essays, as well as shorter entries, on the foods of the world, discussing the history of food, from ancient to modern times, and offering a host of food facts and trivia, accompanied by two hundred illustrations.
| Author | : DK |
| Publisher | : Penguin |
| Total Pages | : 362 |
| Release | : 2018-05-01 |
| Genre | : Cooking |
| ISBN | : 1465494782 |
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.
| Author | : Linda S. Watts |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 878 |
| Release | : 2022-08-23 |
| Genre | : Cooking |
| ISBN | : 1440870004 |
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.
| Author | : Jeffrey M. Pilcher |
| Publisher | : Routledge |
| Total Pages | : 223 |
| Release | : 2008-10-09 |
| Genre | : History |
| ISBN | : 1134385803 |
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.
| Author | : Kenneth F. Kiple |
| Publisher | : Cambridge University Press |
| Total Pages | : 1180 |
| Release | : 2000 |
| Genre | : Food |
| ISBN | : 9780521402149 |
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
| Author | : Paul Fieldhouse |
| Publisher | : Springer |
| Total Pages | : 264 |
| Release | : 2013-12-14 |
| Genre | : Social Science |
| ISBN | : 1489932569 |
As someone who was trained in the clinical sdentific tradition it took me several years to start to appreciate that food was more than a collection of nutrients, and that most people did not make their choices of what to eat on the biologically rational basis of nutritional composition. This realiza tion helped tobring me to an understanding of why people didn't always eat what (I believed) was good for them, and why the patients I had seen in hospital as often as not had failed to follow the dietary advice I had so confidently given. When I entered the field of health education I quickly discovered the farnaus World Health Organization definition of health as being a state of complete physical, mental and social well-being, and not merely the absence of disease. Health was a triangle -and I had been guilty of virtu ally ignoring two sides of that triangle. As I became involved in practical nutrition education initiatives the deficiencies of an approach based on giving information about nutrition and physical health became more and more apparent. The children whom I saw in schools knew exactly what to say when asked to describe a nutritious diet: they could recite the food guide and list rich sources of vitamins and minerals; but none of this intellectual knowledge was reflected in their own actual eating habits.
| Author | : Ernest Small |
| Publisher | : NRC Research Press |
| Total Pages | : 657 |
| Release | : 2009 |
| Genre | : Nature |
| ISBN | : 0660198584 |
"This beautifully illustrated book reviews scientific and technological information about the world's major food plants and their culinary uses. An introductory chapter discusses nutritional and other fundamental scientific aspects of plant foods. The 100 main chapters deal with a particular species or group of species. All categories of food plants are covered, including cereals, oilseeds, fruits, nuts, vegetables, legumes, herbs, spices, beverage plants and sources of industrial food extracts. Information is provided on scientific and common names, appearance, history, economic and social importance, food uses (including practical information on storage and preparation), as well as notable curiosities. There are more than 3000 literature citations in the book and the text is complemented by over 250 exquisitely drawn illustrations. Given the current, alarming rise in food costs and increasing risk of hunger in many regions, specialists in diverse fields will find this reference work to be especially useful. As well, those familiar with Dr. Small's books or those with an interest in gardening, cooking and human health in relation to diet will want to own a copy of this book."--Publisher's web site.
| Author | : Maguelonne Toussaint-Samat |
| Publisher | : John Wiley & Sons |
| Total Pages | : 776 |
| Release | : 2009-03-25 |
| Genre | : History |
| ISBN | : 144430514X |
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
| Author | : Andrew Smith |
| Publisher | : |
| Total Pages | : 2556 |
| Release | : 2013-01-31 |
| Genre | : Business & Economics |
| ISBN | : 0199734968 |
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
