A History of Food

Wiley-Blackwell - A delight. Sunday telegraph "it's the best book when you are looking for very clear but interesting stories. The view is staggering. It is a marvellous reference to a great many topics. Raymond blanc "Quirky, encyclopaedic, and hugely entertaining. Full of astonishing but insufficiently known facts. Times higher education Supplement Used book in Good Condition.

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history. Not a book to digest at one or several sittings. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving.

The independent "a history of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. New expanded edition of a classic book, originally published to great critical acclaim from raymond blanc, The New York Times, updated bibliography, and a new chapter bringing the story up to date New edition in jacketed hardback, The Sunday Telegraph, The Independent and more Tells the story of man’s relationship with food from earliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, with c.

A History of Food - 70 illustrations and a new glossy color plate section "Indispensable, and an endlessly fascinating book. Savor it instead, one small slice at a time, accompanied by a very fine wine. New york times "this book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data.





Food in History

Broadway Books - A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, and startling insights--like what cinnamon had to do with the discovery of America, lore, and how food has influenced population growth and urban expansion. An enthralling world history of food from prehistoric times to the present.





The Story of Food: An Illustrated History of Everything We Eat

DK - The story of food is packed with sumptuous and evocative images that create a feast for the eyes, surprise, gourmets, making it the perfect gift for food lovers, while the stories intrigue, cooks, and enthrall, and history lovers with a penchant for food. The story of food explains how foods have become the cornerstone of our culture, from their origins to how they are eaten and their place in world cuisine.

With profiles of the most culturally and historically interesting foods of all types, to herbs and spices, fruits and vegetables, and meat and fish, from nuts and grains, this fascinating culinary historical reference provides the facts on all aspects of each food's unique story. Feature spreads shine a spotlight on influential international cuisines and the local foods that built them.

The Story of Food: An Illustrated History of Everything We Eat - The stories and history behind the individual foods we eat--from salt to sushi and rice to salami--beginning with the early efforts of humans in their quest for sustenance and culminating in today's diverse culinary landscape. This glorious visual celebration of food in all its forms reveals the extraordinary cultural impact of the foods we eat, explores the early efforts of humans in their quest for sustenance, and tells the fascinating stories behind individual foods.





A History of Food in 100 Recipes

Little, Brown and Company - But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television.

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. A book you can read straight through and also use in the kitchen, a histORY OF FOOD IN 100 RECIPES is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.





An Edible History of Humanity

Bloomsbury USA - To the use of sugar cane and corn to make ethanol today. The bestselling author of a History of the World in 6 Glasses charts the enlightening history of humanity through the foods we eat. More than simply sustenance, changing the course of human progress by helping to build empires, food historically has been a kind of technology, promote industrialization, and decide the outcomes of wars.

. An edible history of Humanity is a fully satisfying account of human history. Walker Company. Tom standage draws on archaeology, and economics to reveal how food has helped shape and transform societies around the world, anthropology, from the emergence of farming in China by 7500 b. C.





Food: A Culinary History from Antiquity to the Present

Columbia University Press - Walker Company. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the table etiquette of the Middle Ages, the contributions of Arabic cookery to European cuisine, and the evolution of beverage styles in early America. Columbia University Press. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

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, religious beliefs, and gastronomic merit?Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, manner of consumption, offering surprising insights into our social and agricultural practices, and most unreflected habits.

Food: A Culinary History from Antiquity to the Present - . 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.





The Oxford Handbook of Food History Oxford Handbooks

Oxford University Press - Each section balances material, cultural, and intellectual concerns, whether juxtaposing questions of agriculture and the environment with the notion of cookbooks as historical documents; early human migrations with modern culinary tourism; or religious customs with social activism. The twenty-seven essays in this book are organized into five sections: historiography, circulation, production, disciplinary approaches, and consumption of food.

The first two sections examine the foundations of food history, pedagogy, not only in relation to key developments in the discipline of history itself--such as the French Annales school and the cultural turn--but also in anthropology, geography, sociology, and the emerging Critical Nutrition Studies.

In its vast, interdisciplinary scope, this handbook brings students and scholars an authoritative guide to a field with fresh insights into one of the most fundamental human concerns. Walker Company. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald's menus--contributing new perspectives to the historical study of food, and society, culture, and challenging the limits of history itself.

The Oxford Handbook of Food History Oxford Handbooks - . The following three sections sketch various trajectories of food as it travels from farm to table, factory to eatery, nature to society. The oxford handbook of food history places existing works in historiographical context, chronological, crossing disciplinary, and geographic boundaries while also suggesting new routes for future research.

Columbia University Press.





Consider the Fork: A History of How We Cook and Eat

Basic Books - But these tools have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Basic Books AZ.

Columbia University Press. The story of how we have tamed fire and ice and wielded whisks, and graters, all for the sake of putting food in our mouths, spoons, Consider the Fork is truly a book to savor. Blending history, and personal anecdotes, science, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today.

Consider the Fork: A History of How We Cook and Eat - In consider the fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Walker Company. Award-winning food writer bee wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat.

Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious--or at least edible.





Food: A Culinary History European Perspectives: A Series in Social Thought and Cultural Criticism

Columbia University Press - Walker Company. 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, religious beliefs, 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, and most unreflected habits.

Basic Books AZ. Columbia University Press. As it builds its history, the contributions of arabic cookery to European cuisine, the text also reveals the dietary rules of the ancient Hebrews, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. 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.

Food: A Culinary History European Perspectives: A Series in Social Thought and Cultural Criticism - Columbia University Press. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.





Cuisine and Culture: A History of Food and People

Wiley - Walker Company. Basic Books AZ. Columbia University Press. Columbia University Press. An illuminating account of how history shapes our diets—now in a new revised and updated third editionwhy did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, entertaining, Third Edition presents an engaging, Cuisine and Culture, and informative exploration of the interactions among history, culture, and food.

From prehistory and the earliest societies in the fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies.

Cuisine and Culture: A History of Food and People - Creative thinking led them to what they thought was the antidote to the downside of Diosnysus: drinking purple wine from a purple vessel made of semi-precious stone would cause the two purples to cancel each other out and negate whatever was in the wine that caused drunkenness. In greek, ” methyein means drunk from methy--wine, the prefix “a” means “not, so the Greek word for “not drunk” became the name of the purple stone the vessel was made of--amethyst.

Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows    * explores how history, sociology, food marketing, culture, and an extensive bibliography    * Includes all-new content on technology, and religion have determined how and what people have eaten through the ages    * Includes a sampling of recipes and menus from different historical periods and cultures    * Features French and Italian pronunciation guides, celebrity chefs and cooking television shows, politics, a chronology of food books and cookbooks of historical importance, and Canadian cuisine.

More to explore from the book: food innovations during the depression timeline 1929 popcorn in movie theaters 1930 howard johnson’s—first restaurant franchise 1930 ocean spray jellied and whole berry cranberry sauce 1930 twinkies 1931 joy of cooking published 1931 general mills markets bisquick 1932 frito’s corn chips 1933 prohibition ends; soft drink manufacturers urge soda as mixers 1933 miracle Whip dressing introduced at Chicago World’s Fair 1934 Ritz Crackers Nabisco 1934 Harry & David begin mail-order business for their pears 1934 Girl Scouts begin cookie sales 1934 Los Angeles Farmers Market opens at 3rd and Fairfax 1935 Alcoholics Anonymous founded 1936 Oscar Mayer Wienermobile rolled out 1936 John Tyson, truck driver, buys a chicken hatchery 1937 Pepperidge Farm begins; sells bread above market price 1937 Bama Pie Company incorporates; sells personal-size pies 1937 Toll House Cookies accidentally invented by Ruth Wakefield 1937 Parkay Margarine introduced 1937 Spam 1938 Lay’s Potato Chips 1939 Nestle makes Toll House Real Semi-Sweet Chocolate Morsels More to Explore From the book: Food Fable--How to Drink and Not Get Drunk The ancient Greeks loved wine and were always searching for ways to drink without getting drunk.





Salt: A World History

Penguin Books - The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.

Populated by colorful characters and filled with an unending series of fascinating details, Salt is a supremely entertaining, multi-layered masterpiece. Columbia University Press. Columbia University Press. Penguin Books. An unlikely world history from the bestselling author of Cod and The Basque History of the WorldIn his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt.

Salt: A World History - John Wiley Sons. Basic Books AZ. Walker Company.