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Cuisine and Empire
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.
Everyone Eats
Everyone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition. Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.
The Senses in Performance
The first anthology dedicated to critically assess the role of the human sensorium in performance - from ritual to theatre, from dance to architecture. The anthology gathers original essays by leading international scholars and artists.
Precious Cargo
Precious Cargo tells the fascinating story of how western hemisphere foods conquered the globe and saved it from not only mass starvation, but culinary as well. Focusing heavily American foods—specifically the lowly crops that became commodities, plus one gobbling protein source, the turkey—Dewitt describes how these foreign and often suspect temptations were transported around the world, transforming cuisines and the very fabric of life on the planet. Organized thematically by foodstuff, Precious Cargo delves into the botany, zoology and anthropology connected to new world foods, often uncovering those surprising individuals who were responsible for their spread and influence, including same traders, brutish conquerors, a Scottish millionaire obsessed with a single fruit and a British lord and colonial governor with a passion for peppers, to name a few. Precious Cargo is a must read for foodies and historians alike.
Almodis
Repudiated, kidnapped, excommunicated, desired. At a time when a noblewoman’s purpose is to produce heirs, Almodis resolves to create her own dynasty. Almodis’ path to power and happiness is fraught with drama. Forbidden love and murder underpin this extraordinary story based on the life of a scandalous female lord whose descendants went on to rule in France, Spain and England. Almodis de la Marche was ‘afflicted with a Godless female itch’, according to the monk chronicler William of Malmesbury but she was ‘radiant upon Earth’, according to her third husband, Ramon Berenger, count of Barcelona. What were the motivations, triumphs and griefs behind her scandal? A novel based on the life of the real eleventh-century Almodis de la Marche, countess of Toulouse and Barcelona. ‘Almodis is feisty. She takes any situation by the scruff of the neck and shakes the best out of it that she can. Warr brings her off the page … I read the book over a couple of days when I really should have been doing something else.’ The Book Bag
Creamy & Crunchy
Americans spoon it out of the jar, eat it in sandwiches by itself or with its bread-fellow jelly, and devour it with foods ranging from celery and raisins ("ants on a log") to a grilled sandwich with bacon and bananas (the classic "Elvis"). Peanut butter is used to flavor candy, ice cream, cookies, cereal, and a wide variety of other foods. It is a deeply ingrained staple of American childhood and cuisine. Creamy and Crunchy features the stories of Jif, Skippy, and Peter Pan; the resurgence of natural or old-fashioned peanut butter; the five ways today's product is different from the original; the plight of black peanut farmers; the role of peanut butter in fighting Third-World hunger; and the Salmonella outbreaks of 2007 and 2009. The story of peanut butter is the story of twentieth-century America, and Jon Krampner writes its first popular history, rich with anecdotes and facts culled from interviews, research, travels in the peanut-growing regions of the South, and recipes.
Around the Tuscan Table
First Published in 2004. Routledge is an imprint of Taylor & Francis, an informa company.
Fish on Friday (Volume 2 of 2) (EasyRead Super Large 20pt Edition)
description not available right now.
Encyclopedia of the Exquisite
Encyclopedia of the Exquisite is a lifestyle guide for the Francophile and the Anglomaniac, the gourmet and the style maven, the armchair traveler and the art lover. It’s an homage to the esoteric world of glamour that doesn’t require much spending but makes us feel rich. Taking a cue from the exotic encyclopedias of the sixteenth century, which brimmed with mysterious artifacts, Jessica Kerwin Jenkins’s Encyclopedia of the Exquisite focuses on the elegant, the rare, the commonplace, and the delightful. A compendium of style, it merges whimsy and practicality, traipsing through the fine arts and the worlds of fashion, food, travel, home, garden, and beauty. Each entry features severa...
Food and Faith in Christian Culture
Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship among religious eating habits and politics, culture, and social structure. Theoretically rich and full of engaging portraits, essays consider the rise of food buying and consumerism in the fourteenth century, the Reformation ideology of fasting and its resulting sanctions against sumptuous eating, ...
