Through war and plague, revolution and migration, people have always had to eat. Parallel to the history books, a second, more obscure history was being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. In this eclectic book of food history, antiquarian cookbook expert Tom Nealon makes the case that the course of civilization has secretly been defined by two forces: hunger and taste. In the course of this sumptuous feast of a book, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism. He examines conspiracies and controversies, probing the connections between the French Revolution and table settings, food thickness and colonialism, lemonade and the Black Plague, "and other astonishing connections in this wide-ranging history of food--and civilization itself" (Entertainment Weekly, Best New Books). Beautifully illustrated with material from the collection of the British Library, Food Fights & Culture Wars draws depth from Tom Nealon's wide-ranging knowledge to explore the mysteries at the intersection of food and society.
Author: Tom Nealon
Publisher: The Overlook Press
Release Date: 2017-03-14
Revolution! Conflict! Gluttony! The gloriously illustrated history of food, including mythical origin stories, unusual recipes and more! In this eclectic book of food history, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism, and suggests that hunger and taste are the twin forces that secretly defined the course of civilization. Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked culinary upheaval around the world as ingredients were traded and fought over, and populations desperately walked the line between satiety and starvation. Parallel to the history books, a second, more obscure history was also being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. Food Fights and Culture Wars: A Secret History of Taste explores the mysteries at the intersection of food and society, and attempts to make sense of the curious area between fact and fiction. Beautifully illustrated with material from the collection of the British Library, this wide-ranging book addresses some of the fascinating, forgotten stories behind everyday dishes and processes. Among many conspiracies and controversies, the author meditates on the connections between the French Revolution and table settings, food thickness and colonialism, and lemonade and the Black Plague.
Author: Louise O. Fresco
Publisher: Princeton University Press
Release Date: 2015-10-27
Genre: Social Science
For the first time in human history, there is food in abundance throughout the world. More people than ever before are now freed of the struggle for daily survival, yet few of us are aware of how food lands on our plates. Behind every meal you eat, there is a story. Hamburgers in Paradise explains how. In this wise and passionate book, Louise Fresco takes readers on an enticing cultural journey to show how science has enabled us to overcome past scarcities—and why we have every reason to be optimistic about the future. Using hamburgers in the Garden of Eden as a metaphor for the confusion surrounding food today, she looks at everything from the dominance of supermarkets and the decrease of biodiversity to organic foods and GMOs. She casts doubt on many popular claims about sustainability, and takes issue with naïve rejections of globalization and the idealization of "true and honest" food. Fresco explores topics such as agriculture in human history, poverty and development, and surplus and obesity. She provides insightful discussions of basic foods such as bread, fish, and meat, and intertwines them with social topics like slow food and other gastronomy movements, the fear of technology and risk, food and climate change, the agricultural landscape, urban food systems, and food in art. The culmination of decades of research, Hamburgers in Paradise provides valuable insights into how our food is produced, how it is consumed, and how we can use the lessons of the past to design food systems to feed all humankind in the future.
Author: Sarah Lohman
Publisher: Simon and Schuster
Release Date: 2017-11-14
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman's own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat--ready to be devoured.--A partir de la jacquette de couverture.
Evokes a mid-20th-century Soviet experience, as the author traces her upbringing by an anti-Soviet mother, her witness to the political events surrounding the empire's collapse, and her parallel food universes that included both simple and sumptuous fare.
An inviting, fascinating compendium of twenty-one of history's most famous lost places, from the Tower of Babel to the Twin Towers Buildings are more like us than we realize. They can be born into wealth or poverty, enjoying every privilege or struggling to make ends meet. They have parents—gods, kings and emperors, governments, visionaries and madmen—as well as friends and enemies. They have duties and responsibilities. They can endure crises of faith and purpose. They can succeed or fail. They can live. And, sooner or later, they die. In Fallen Glory, James Crawford uncovers the biographies of some of the world’s most fascinating lost and ruined buildings, from the dawn of civilization to the cyber era. The lives of these iconic structures are packed with drama and intrigue. Soap operas on the grandest scale, they feature war and religion, politics and art, love and betrayal, catastrophe and hope. Frequently their afterlives have been no less dramatic—their memories used and abused down the millennia for purposes both sacred and profane. They provide the stage for a startling array of characters, including Gilgamesh, the Cretan Minotaur, Agamemnon, Nefertiti, Genghis Khan, Henry VIII, Catherine the Great, Adolf Hitler, and even Bruce Springsteen. The twenty-one structures Crawford focuses on include The Tower of Babel, The Temple of Jerusalem, The Library of Alexandria, The Bastille, Kowloon Walled City, the Berlin Wall, and the Twin Towers of the World Trade Center. Ranging from the deserts of Iraq, the banks of the Nile and the cloud forests of Peru, to the great cities of Jerusalem, Istanbul, Paris, Rome, London and New York, Fallen Glory is a unique guide to a world of vanished architecture. And, by picking through the fragments of our past, it asks what history’s scattered ruins can tell us about our own future.
Author: Viktoria von Hoffmann
Publisher: University of Illinois Press
Release Date: 2016-12-08
Genre: Social Science
Scorned since antiquity as low and animal, the sense of taste is celebrated today as an ally of joy, a source of adventure, and an arena for pursuing sophistication. The French exalted taste as an entrée to ecstasy, and revolutionized their cuisine and language to express this new way of engaging with the world. Viktoria von Hoffmann explores four kinds of early modern texts--culinary, medical, religious, and philosophical--to follow taste's ascent from the sinful to the beautiful. Combining food studies and sensory history, she takes readers on an odyssey that redefined a fundamental human experience. Scholars and cooks rediscovered a vast array of ways to prepare and present foods. Far-sailing fleets returned to Europe bursting with new vegetables, exotic fruits, and pungent spices. Hosts refined notions of hospitality in the home while philosophers pondered the body and its perceptions. As von Hoffmann shows, these labors produced a sea change in perception and thought, one that moved taste from the base realm of the tongue to the ethereal heights of aesthetics.
Author: Charles Spence
Release Date: 2017
Genre: Business & Economics
The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations.
Author: Mark Padoongpatt
Publisher: Univ of California Press
Release Date: 2017-09-26
With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's culinary scene in the 1980s. Flavors of Empire examines the rise of Thai food and the way it shaped the racial and ethnic contours of Thai American identity and community. Full of vivid oral histories and new material from the archives, this book explores the factors that made foodways central to the Thai American experience. Starting with American Cold War intervention in Thailand, Mark Padoongpatt traces how informal empire allowed U.S. citizens to discover Thai cuisine abroad and introduce it inside the United States. When Thais arrived in Los Angeles, they reinvented and repackaged Thai food in various ways to meet the rising popularity of the cuisine in urban and suburban spaces. Padoongpatt opens up the history, politics, and tastes of Thai food for the first time, all while demonstrating how race emerges in seemingly mundane and unexpected places.
Author: James Bradley
Publisher: Little, Brown
Release Date: 2009-11-24
In 1905 President Teddy Roosevelt dispatched Secretary of War William Howard Taft on the largest U.S. diplomatic mission in history to Hawaii, Japan, the Philippines, China, and Korea. Roosevelt's glamorous twenty-one year old daughter Alice served as mistress of the cruise, which included senators and congressmen. On this trip, Taft concluded secret agreements in Roosevelt's name. In 2005, a century later, James Bradley traveled in the wake of Roosevelt's mission and discovered what had transpired in Honolulu, Tokyo, Manila, Beijing and Seoul. In 1905, Roosevelt was bully-confident and made secret agreements that he though would secure America's westward push into the Pacific. Instead, he lit the long fuse on the Asian firecrackers that would singe America's hands for a century.
Author: Mark Kurlansky
Publisher: Bloomsbury Publishing USA
Release Date: 2018-05-08
Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization. Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.
Author: Steve Sheinkin
Publisher: Scholastic Inc.
Release Date: 2013-01-01
Genre: Juvenile Nonfiction
A true crime thriller -- the first book for teens to tell the nearly unknown tale of the brazen attempt to steal Abraham Lincoln's body! The action begins in October of 1875, as Secret Service agents raid the Fulton, Illinois, workshop of master counterfeiter Ben Boyd. Soon after Boyd is hauled off to prison, members of his counterfeiting ring gather in the back room of a smoky Chicago saloon to discuss how to spring their ringleader. Their plan: grab Lincoln's body from its Springfield tomb, stash it in the sand dunes near Lake Michigan, and demand, as a ransom, the release of Ben Boyd --and $200,000 in cash. From here, the action alternates between the conspirators, the Secret Service agents on their trail, and the undercover agent moving back and forth between the two groups. Along the way readers get glimpses into the inner workings of counterfeiting, grave robbing, detective work, and the early days of the Secret Service. The plot moves toward a wild climax as robbers and lawmen converge at Lincoln's tomb on election night: November 7, 1876.
Author: Ben Fritz
Publisher: Houghton Mifflin Harcourt
Release Date: 2018-03-06
Genre: Business & Economics
A chronicle of the massive transformation in Hollywood since the turn of the century and the huge changes yet to come, drawing on interviews with key players, as well as documents from the 2014 Sony hack