An Outline on the History of Cookery
Author : Anna Barrows
Publisher :
Page : 38 pages
File Size : 35,90 MB
Release : 1925
Category : Cooking
ISBN :
Food
Author : Jean-Louis Flandrin
Publisher : Columbia University Press
Page : 642 pages
File Size : 16,13 MB
Release : 2013-05-21
Category : Cooking
ISBN : 023111155X
Book Description
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, 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, religious beliefs, and most unreflected habits. 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. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Cooking through History [2 volumes]
Author : Melanie Byrd
Publisher : Bloomsbury Publishing USA
Page : 1137 pages
File Size : 28,86 MB
Release : 2020-12-02
Category : Cooking
ISBN :
Book Description
From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
A History of Cookbooks
Author : Henry Notaker
Publisher : Univ of California Press
Page : 400 pages
File Size : 23,31 MB
Release : 2017-09-05
Category : Cooking
ISBN : 0520294009
Book Description
Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future
A History of Food
Author : Maguelonne Toussaint-Samat
Publisher : Wiley-Blackwell
Page : 824 pages
File Size : 31,16 MB
Release : 1994-09-28
Category : History
ISBN : 9780631194972
Book Description
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.
The Cooking Gene
Author : Michael W. Twitty
Publisher : HarperCollins
Page : 504 pages
File Size : 20,86 MB
Release : 2018-07-31
Category : Cooking
ISBN : 0062876570
Book Description
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Catching Fire
Author : Richard Wrangham
Publisher : Profile Books
Page : 318 pages
File Size : 47,86 MB
Release : 2010-08-06
Category : Science
ISBN : 1847652107
Book Description
In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome
The Cambridge World History of Food
Author : Kenneth F. Kiple
Publisher : Cambridge University Press
Page : 1180 pages
File Size : 19,93 MB
Release : 2000
Category : Food
ISBN : 9780521402149
Book Description
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
The Cooking of History
Author : Stephan Palmié
Publisher : University of Chicago Press
Page : 373 pages
File Size : 12,70 MB
Release : 2013-06-14
Category : Social Science
ISBN : 022601973X
Book Description
Over a lifetime of studying Cuban Santería and other religions related to Orisha worship—a practice also found among the Yoruba in West Africa—Stephan Palmié has grown progressively uneasy with the assumptions inherent in the very term Afro-Cuban religion. In The Cooking of History he provides a comprehensive analysis of these assumptions, in the process offering an incisive critique both of the anthropology of religion and of scholarship on the cultural history of the Afro-Atlantic World. Understood largely through its rituals and ceremonies, Santería and related religions have been a challenge for anthropologists to link to a hypothetical African past. But, Palmié argues, precisely by relying on the notion of an aboriginal African past, and by claiming to authenticate these religions via their findings, anthropologists—some of whom have converted to these religions—have exerted considerable influence upon contemporary practices. Critiquing widespread and damaging simplifications that posit religious practices as stable and self-contained, Palmié calls for a drastic new approach that properly situates cultural origins within the complex social environments and scholarly fields in which they are investigated.
An Outline of the History of Christian Thought Since Kant
Author : Edward Caldwell Moore
Publisher : Good Press
Page : 233 pages
File Size : 26,36 MB
Release : 2019-12-16
Category : History
ISBN :
Book Description
This book serves as a preliminary outline for a larger work that delves into the exploration of Christian ideas, tracing their evolution since the time of Immanuel Kant. While this sketch covers a broad range of topics, the author hopes to examine the literature of the social question and the modernist movement in greater detail. In addition, the philosophy of religion and the history of religions will be explored, along with an assessment of the essence of Christianity in light of its interactions with other religions.
