An Edible History of Humanity

An Edible History of Humanity
Author: Tom Standage
Pages: 288
ISBN: 9780802719829
Available:
Release: 2009-07-01
Editor: Bloomsbury Publishing USA
Language: en

Explanation of the Book:

The bestselling author of A History of the World in 6 Glasses charts an enlightening history of humanity through the foods we eat. Throughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. An Edible History of Humanity is an account of how food has helped to shape and transform societies around the world, from the emergence of farming in China by 7,500 BCE to today's use of sugar cane and corn to make ethanol. Food has been a kind of technology, a tool that has changed the course of human progress. It helped to found, structure, and connect together civilizations worldwide, and to build empires and bring about a surge in economic development through industrialization. Food has been employed as a military and ideological weapon. And today, in the culmination of a process that has been going on for thousands of years, the foods we choose in the supermarket connect us to global debates about trade, development and the adoption of new technologies. Drawing from many fields including genetics, archaeology, anthropology, ethno-botany and economics, the story of these food-driven transformations is a fully satisfying account of the whole of human history.

An Edible History of Humanity

An Edible History of Humanity
Author: Tom Standage
Pages: 300
ISBN: 9781782391654
Available:
Release: 2012-12-06
Editor: Atlantic Books Ltd
Language: en

Explanation of the Book:

Throughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. In An Edible History of Humanity Tom Standage serves up a hugely satisfying account of ways in which food has, indirectly, helped to shape and transform societies around the world. It is a dazzling account of gastronomic revolutions from pre-history to the present.

An Edible History of Humanity

An Edible History of Humanity
Author: Tom Standage
Pages: 288
ISBN: 9780802719911
Available:
Release: 2010-04-27
Editor: Bloomsbury Publishing USA
Language: en

Explanation of the Book:

A lighthearted chronicle of how foods have transformed human culture throughout the ages traces the barley- and wheat-driven early civilizations of the near East through the corn and potato industries in America.

A History of the World in Six Glasses

A History of the World in Six Glasses
Author: Tom Standage
Pages: 320
ISBN: 9780307375117
Available:
Release: 2010-01-08
Editor: Anchor Canada
Language: en

Explanation of the Book:

Whatever your favourite tipple, when you pour yourself a drink, you have the past in a glass. You can likely find them all in your own kitchen — beer, wine, spirits, coffee, tea, cola. Line them up on the counter, and there you have it: thousands of years of human history in six drinks. Tom Standage opens a window onto the past in this tour of six beverages that remain essentials today. En route he makes fascinating forays into the byways of western culture: Why were ancient Egyptians buried with beer? Why was wine considered a “classier” drink than beer by the Romans? How did rum grog help the British navy defeat Napoleon? What is the relationship between coffee and revolution? And how did Coca-Cola become the number one poster-product for globalization decades before the term was even coined?

Writing on the Wall

Writing on the Wall
Author: Tom Standage
Pages: 288
ISBN: 9781408842072
Available:
Release: 2013-10-10
Editor: A&C Black
Language: en

Explanation of the Book:

Today we are endlessly connected: constantly tweeting, texting or e-mailing. This may seem unprecedented, yet it is not. Throughout history, information has been spread through social networks, with far-reaching social and political effects. Writing on the Wall reveals how an elaborate network of letter exchanges forewarned of power shifts in Cicero's Rome, while the torrent of tracts circulating in sixteenth-century Germany triggered the Reformation. Standage traces the story of the rise, fall and rebirth of social media over the past 2,000 years offering an illuminating perspective on the history of media, and revealing that social networks do not merely connect us today – they also link us to the past.

The Story of Food

The Story of Food
Author: DK
Pages: 360
ISBN: 9781465494788
Available:
Release: 2018-05-01
Editor: Penguin
Language: en

Explanation of the Book:

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.

Empires of Food

Empires of Food
Author: Andrew Rimas,Evan D. G. Fraser
Pages: 320
ISBN: 9781407060149
Available:
Release: 2010-09-02
Editor: Random House
Language: en

Explanation of the Book:

For thousands of years we have grown, cooked and traded food, and over that time much has changed. Where once we subsisted on gritty, bland grains, we now enjoy culinary creations and epicurean delights made with vegetables from the New World, fish trawled from the deep sea, and flavoured with spices from the Orient. But how did we make that change from eating for survival to the innovations of modern cuisine? How has food helped to shape our culture? And what will happen when global warming and peak oil have their inevitable effect on agriculture? Empires of Food is an authoritative exploration of the innumerable ways that food has changed the course of history. The earliest cities, after all, were founded on the creation and exchange of food surpluses, and since then trade routes of ever greater sophistication have developed. We've built complex societies by shunting corn and wheat and rice along rivers, up deforested hillsides, and into the stockpots of history. But we cannot go on forever. As Evan D. G. Fraser and Andrew Rimas compellingly show, the abundance that we all enjoy comes at a price, and unless we think of a more sustainable way to grow, eat and enjoy food, we may find that our civilization reaches its best before date.

A History of Food

A History of Food
Author: Maguelonne Toussaint-Samat
Pages: 776
ISBN: 9781444305142
Available:
Release: 2009-03-25
Editor: John Wiley & Sons
Language: en

Explanation of the Book:

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

The Truth about Baked Beans

The Truth about Baked Beans
Author: Meg Muckenhoupt
Pages: 352
ISBN: 9781479882762
Available:
Release: 2020-08-25
Editor: NYU Press
Language: en

Explanation of the Book:

Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.

Khazana

Khazana
Author: Saliha Mahmood Ahmed
Pages: 288
ISBN: 9781473678576
Available:
Release: 2018-09-20
Editor: Hodder & Stoughton
Language: en

Explanation of the Book:

OBSERVER FOOD MONTHLY COOKBOOK OF THE YEAR 2019 Shortlisted for 'Travel Cookery Book of the Year' in the 2019 Edward Stanford Travel Writing Awards. Winner of the Summer Harvest Gourmand World Cookbook Awards 2020, in the category Celebrity Chef in English. 'Delving into this book feels like taking a leap back into an exotic, saffron-scented past - with her beautiful writing and delicious recipes, Saliha takes you on a culinary journey of discovery.' - Thomasina Miers Saliha, who won over the MasterChef judges with her fusion of Indo-Persian food, has written a book that will delight. Drawing on the rich culinary heritage of the region and her own travels in modern-day India and Pakistan, the recipes are bang up-to-date and will inspire 21st century food lovers. Steeped in Persian flavours, Khazana, which means treasure trove, is a cookbook that promises to become a much-loved classic, introducing recipes like Smoked Chicken & Basil Kebabs with Beetroot Basil Salad & Beetroot Buttermilk Raita, Mughul Baked Cod Korma and Crème Fraîche & Rose Ice Cream with Honey-glazed Figs. 'This debut cookbook from the 2017 MasterChef winner is inspired by the opulent Mughal empire and her travels across India. The perfect blend of Indian and Persian flavours, curries, rice, and beautiful samosas are lifted with rosewater, saffron, almonds and pomegranate' - BBC Good Food Magazine 'A glittering hoard of Indo-Persian dishes' - Aldo Zilli, Express S Magazine

Near a Thousand Tables

Near a Thousand Tables
Author: Felipe Fernandez-Armesto
Pages: 272
ISBN: 9780743234153
Available:
Release: 2002-06-04
Editor: Simon and Schuster
Language: en

Explanation of the Book:

In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

Consider the Fork

Consider the Fork
Author: Bee Wilson
Pages: 352
ISBN: 9780465033324
Available:
Release: 2012-10-09
Editor: Basic Books
Language: en

Explanation of the Book:

nating history, Wilson reveals the myriad innovations that have shaped our diets today. An insightful look at how we’ve changed food and how food has changed us, Consider the Fork reveals the astonishing ways in which the implements we use in the kitchen affect what we eat, how we eat, and how we relate to food.

Food in History

Food in History
Author: Reay Tannahill
Pages: 424
ISBN: 1439506973
Available:
Release: 2008-06-26
Editor: Unknown
Language: en

Explanation of the Book:

Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background

A History of Food in 100 Recipes

A History of Food in 100 Recipes
Author: William Sitwell
Pages: 360
ISBN: 9780316255707
Available:
Release: 2013-06-18
Editor: Little, Brown
Language: en

Explanation of the Book:

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. 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 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.

Cuisine and Empire

Cuisine and Empire
Author: Rachel Laudan
Pages: 488
ISBN: 9780520286313
Available:
Release: 2015-04-03
Editor: Univ of California Press
Language: en

Explanation of the Book:

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Food

Food
Author: Jean-Louis Flandrin,Massimo Montanari
Pages: 624
ISBN: 9780231111553
Available:
Release: 2013-05-21
Editor: Columbia University Press
Language: en

Explanation of the Book:

Food and drink.

Uncommon Knowledge

Uncommon Knowledge
Author: Tom Standage
Pages: 329
ISBN: 9781782835981
Available:
Release: 2019-11-07
Editor: Profile Books
Language: en

Explanation of the Book:

The world can be an amazing place if you know the right questions to ask: How did carrots become orange? What's stopping us from having a four-day week? How can we remove all the broken bits of satellite from orbit? If everything is so terrible, why is the global suicide rate falling? The keen minds of the Economist love to look beyond everyday appearances to find out what really makes things tick. In this latest collection of The Economist Explains, they have gathered together the juiciest fruits of their never-ending quest for answers. For an uncommonly interesting read, take a peek at some Uncommon Knowledge - and pass it on! The world only gets more amazing when discoveries are shared.

Seriously Curious

Seriously Curious
Author: Tom Standage
Pages: 262
ISBN: 9781541730120
Available:
Release: 2018-11-27
Editor: The Economist
Language: en

Explanation of the Book:

Smart, savvy answers to universal questions, from the highly popular The Economist Explains and Daily Chart blogs-a treat for the knowing, the uninitiated, and the downright curious. Seriously Curious: The Facts and Figures that Turn Our World Upside Down brings together the very best explainers and charts, written and created by top journalists to help us understand such brain-bending conundrums as why Swedes overpay their taxes, why America still allows child marriage, and what the link is between avocados and crime. Subjects both topical and timeless, profound and peculiar, are explained with The Economist's trademark wit and verve. The Economist Explains and its online sister, the Daily Chart, are the two most popular blogs on The Economist's website. Together, these online giants provide answers to the kinds of questions, quirky and serious, that may be puzzling anyone interested in the world around them. Want to know why exorcisms are on the rise in France or how porn consumption changed during a false alarm missile strike warning in Hawaii? We have the answers They are sometimes surprising, often intriguing, and always enlightening.

The Human Story

The Human Story
Author: James C. Davis
Pages: 480
ISBN: 9780061745683
Available:
Release: 2009-10-13
Editor: Harper Collins
Language: en

Explanation of the Book:

Has there ever been a history of the world as readable as this? In The Human Story, James C. Davis takes us on a journey to ancient times, telling how peoples of the world settled down and founded cities, conquered neighbors, and established religions, and continues over the course of history, when they fought two nearly global wars and journeyed into space. Davis's account is swift and clear, never dull or dry. He lightens it with pungent anecdotes and witty quotes. Although this compact volume may not be hard to pick up, it's definitely hard to put down. For example, on the death of Alexander the Great, who in a decade had never lost a single battle, and who had staked out an empire that spanned the entire Near East and Egypt, Davis writes: "When they heard how ill he was, the king's devoted troops insisted on seeing him. He couldn't speak, but as his soldiers -- every one -- filed by in silence, Alexander's eyes uttered his farewells. He died in June 323 B.C., at the ripe old age of thirty-two." In similar fashion Davis recounts Russia's triumph in the space race as it happened on an autumn night in 1957: "A bugle sounded, flames erupted, and with a roar like rolling thunder, Russia's rocket lifted off. It bore aloft the earth's first artificial satellite, a shiny sphere the size of a basketball. Its name was Sputnik, meaning 'companion' or 'fellow traveler' (through space). The watchers shouted, 'Off. She's off. Our baby's off!' Some danced; others kissed and waved their arms." Though we live in an age of many doubts, James C. Davis thinks we humans are advancing. As The Human Story ends, he concludes, "The world's still cruel; that's understood, / But once was worse. So far so good."

The Language of Food A Linguist Reads the Menu

The Language of Food  A Linguist Reads the Menu
Author: Dan Jurafsky
Pages: 256
ISBN: 9780393245875
Available:
Release: 2014-09-15
Editor: W. W. Norton & Company
Language: en

Explanation of the Book:

A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.