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: un

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.

Seriously Curious

Seriously Curious
Author: Tom Standage
Pages: 329
ISBN: 9781782834847
Available:
Release: 2018-11-01
Editor: Profile Books
Language: en

Explanation of the Book:

Some questions you never think to ask. Others, you didn't know you didn't know. And some facts are so surprising they cry out for answers. What can a president actually do? Why do cities sink into the ground? Why is Australia seemingly invulnerable to recessions? Why do people in couples do more housework than singletons? The brilliant minds of the Economist collect these questions. Individually, they might seem bite-sized and inconsequential, but taken together they can reveal a whole new world.

Food in World History

Food in World History
Author: Jeffrey M. Pilcher
Pages: 154
ISBN: 9781317514503
Available:
Release: 2017-05-25
Editor: Routledge
Language: en

Explanation of the Book:

The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods, Food in World History explores such questions as: What social factors have historically influenced culinary globalization? How did early modern plantations establish patterns for modern industrial food production? Were eighteenth-century food riots comparable to contemporary social movements around food? Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? Have genetically modified foods fulfilled the promises made by proponents? This new edition includes expanded discussions of gender and the family, indigeneity, and the politics of food. Expanded chapters on contemporary food systems and culinary pluralism examine debates over the concentration of corporate control over seeds and marketing, authenticity and exoticism within the culinary tourism industry, and the impact of social media on restaurants and home cooks.

Food

Food
Author: Paul Freedman,Professor Paul Freedman
Pages: 368
ISBN: 0520254767
Available:
Release: 2007
Editor: Univ of California Press
Language: en

Explanation of the Book:

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.

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.

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.

Meals to Come

Meals to Come
Author: Warren Belasco
Pages: 358
ISBN: 9780520250352
Available:
Release: 2006-10-18
Editor: Univ of California Press
Language: en

Explanation of the Book:

"Warren Belasco is a witty, wonderfully observant guide to the hopes and fears that every era projects onto its culinary future. This enlightening study reads like time-travel for foodies."—Laura Shapiro, author of Something From the Oven: Reinventing Dinner in 1950s America "In his insightful look at human imaginings about their food and its future sufficiency, Warren Belasco makes use of everything from academic papers, films, and fiction to journalism, advertising and world’s fairs to trace a pattern of public concern over two centuries. His wide-ranging scholarship humbles all would-be futurists by reminding us that ours is not the first generation, nor is it likely to be the last, to argue inconclusively about whether we can best feed the world with more spoons, better manners or a larger pie. Truly painless education; a wonderful read!"—Joan Dye Gussow, author This Organic Life "Warren Belasco serves up an intellectual feast, brilliantly dissecting two centuries of expectations regarding the future of food and hunger. Meals to Come provides an essential guide to thinking clearly about the worrisome question as to whether the world can ever be adequately and equitably fed."—Joseph J. Corn, co-author of Yesterday's Tomorrows: Past Visions of the American Future "This astute, sly, warmly human critique of the basic belly issues that have absorbed and defined Americans politically, socially, and economically for the past 200 years is a knockout. Warren Belasco’s important book, crammed with knowledge, is absolutely necessary for an understanding of where we are now."—Betty Fussell, author of My Kitchen Wars

Unconventional Wisdom

Unconventional Wisdom
Author: Tom Standage
Pages: 329
ISBN: 9781782837510
Available:
Release: 2020-11-05
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 much does a ghost reduce a house's value? How are winemakers responding to climate change? How much should you tip your Uber driver? Should your dog fear Easter more than fireworks? 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 the weirdest and most counter-intuitive answers they've found in their endless quest to explain our bizarre world. Take a peek at some Unconventional Wisdom - and pass it on! The world only gets more amazing when discoveries are shared.

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.

Since Eve Ate Apples Much Depends on Dinner

Since Eve Ate Apples Much Depends on Dinner
Author: Margaret Visser
Pages: 352
ISBN: 0802196462
Available:
Release: 2010-06-29
Editor: Open Road + Grove/Atlantic
Language: en

Explanation of the Book:

A “funny and fascinating” cultural history about one of our favorite pastimes: eating (The Village Voice). This is a delightful and intelligent look at the food we eat, with a cornucopia of incredible details about the ways we do it. Presented like a meal, each chapter of Since Eve Ate Apples Much Depends on Dinner represents a different course or garnish, which Margaret Visser handpicks from the most ordinary American dinner: among them corn on the cob with butter and salt, roast chicken with rice, salad dressed in lemon juice and olive oil, and ice cream. Visser tells the story behind each of these foods and in the course of her inquiries reveals some unexpected treats: the history of Corn Flakes; the secret behind the more dissatisfactory California olives (they’re picked green, chemically blackened, and sterilized); and the fact that, in Africa, citrus fruits are eaten whole, rind and all. For food lovers of all kinds, unexpectedly entertaining book is a treasure of information from the author of the New York Times Notable Book The Rituals of Dinner. “Rich in surprising facts, unexpected connections, and a well-documented outrage at what modern technology and agribusiness have done to purity and quality . . . A remarkable amount of information [presented] seamlessly and entertainingly.” —Library Journal

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.

The Victorian Internet

The Victorian Internet
Author: Tom Standage
Pages: 256
ISBN: 9781635573961
Available:
Release: 2018-08-14
Editor: Bloomsbury Publishing USA
Language: en

Explanation of the Book:

A new edition of the first book by the bestselling author of A History of the World in 6 Glasses-the fascinating story of the telegraph, the world's first "Internet," which revolutionized the nineteenth century even more than the Internet has the twentieth and twenty first. The Victorian Internet tells the colorful story of the telegraph's creation and remarkable impact, and of the visionaries, oddballs, and eccentrics who pioneered it, from the eighteenth-century French scientist Jean-Antoine Nollet to Samuel F. B. Morse and Thomas Edison. The electric telegraph nullified distance and shrank the world quicker and further than ever before or since, and its story mirrors and predicts that of the Internet in numerous ways.

Fizz

Fizz
Author: Tristan Donovan
Pages: 288
ISBN: 9781613747223
Available:
Release: 2013-11-01
Editor: Chicago Review Press
Language: en

Explanation of the Book:

The story of soda is the story of the modern world, a tale of glamorous bubbles, sparkling dreams, big bucks, miracle cures and spreading waistlines. Fizz! How Soda Shook Up The World charts soda's remarkable, world-changing journey from awe-inspiring natural mystery to ubiquitous presence in all our lives. Along the way you'll meet the quack medicine peddlers who spawned some of the world's biggest brands with their all-healing concoctions as well as the grandees of science and medicine mesmerized by the magic of bubbling water. You'll discover how fizzy pop cashed in on Prohibition, helped presidents reach the White House, and became public health enemy number one. You'll learn how Pepsi put the fizz in Apple's marketing and how soda's sticky sweet allure defined and built nations. And you'll find out how a soda-loving snail rewrote the law books. Fizz! tells the extraordinary tale of how a seemingly simple everyday refreshment zinged and pinged over our taste buds and, in doing so, changed the world around us. Tristan Donovan is the author of Replay: The History of Video Games. His work has appeared in the Times, Stuff, the Daily Telegraph, the Guardian, and the Big Issue, among others.

Food and Culture

Food and Culture
Author: Carole Counihan,Penny Van Esterik
Pages: 631
ISBN: 9780415521031
Available:
Release: 2013
Editor: Routledge
Language: en

Explanation of the Book:

The classic bookthat helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1).ee The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM. 17 of the 40 articles included are either, new to this edition, rewritten by their original authors, or edited by Counihan and van Esterik.ee A bank of test items applicable to each article in the book is available to instructors interested in selecting this edition for course use. Simply send an e.mail to the publisher at textbooksonline@taylorandfrancis.com

Cuisine and Culture

Cuisine and Culture
Author: Linda Civitello
Pages: 448
ISBN: 9780470403716
Available:
Release: 2011-03-29
Editor: John Wiley & Sons
Language: en

Explanation of the Book:

An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why 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, Cuisine and Culture, Third Edition presents an engaging, entertaining, 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. 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, culture, politics, sociology, 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, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

A History of Food

A History of Food
Author: Maguelonne Toussaint-Samat
Pages: 824
ISBN: 0631194975
Available:
Release: 1994-09-28
Editor: Wiley-Blackwell
Language: en

Explanation of the Book:

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history. Covers all known foodstuffs Copiously illustrated Full social and geographical coverage Awarded the History Prize of the Societe des gens de lettres de France, for the French edition Over 2500 sold in hardback.