Cultural studies: food and society Books

Book SynopsisWhat do we think about when we think of Greek food? For many, it is the meze and traditional plates of a typical Greek island taverna from summer holidays or from Greek restaurants at home. This book takes us into and beyond the taverna to offer us a unique, comprehensive history of the foods of Greece. Andrew and Rachel Dalby discuss how the land was first settled, what was grown, and how certain fruits, herbs and vegetables came to be identified. Moving through prehistorical and classical Greece, and the Roman, Byzantine and Ottoman empires, they explore the variety of Greek foods among communities outside the national borders as well as the food culture of the regions and islands of Greece itself. Through a synthesis of modern Greek food, with all that it owes to Christianity and to Greeks of the diaspora, they lead us into a discussion of Greek hospitality. Greek food is brimming with thousands of centuries of history, lore and culture. With many superb illustrations, and traditional recipes that blend historical and modern flavours, Gifts of the Gods is a fine account of this rich and ancient cuisine.

Read more less

Book Synopsis'Deserves to sell like hot cakes' - Allan Massie, The Scotsman Shortlisted for the Saltire Society History Book of the Year From the Indian Mutiny to the London Blitz, offering a ‘nice cup of tea’ has been a stock British response to a crisis. But tea itself has a dramatic, and often violent, history. That history is inextricably interwoven with the story of Scotland. Scots were overwhelmingly responsible for the introduction and development of the UK’s national drink, and were the foremost pioneers in the development of tea as an international commodity. This book reveals how Darjeeling, Assam, Ceylon and Africa all owe their thriving tea industries to pioneering work by Scottish adventurers and entrepreneurs. It’s a dramatic tale. Many of these men jeopardised their lives to lay the foundation of the tea industry. Many Scots made fortunes – but it is a story with a dark side in which racism, the exploitation of native peoples and environmental devastation was the price paid for ‘a nice cup of tea’. Les Wilson brings the story right up to date, with a look at the recent development of tea plantations in Scottish hills and glens.Trade Review'Rich in fascinating detail and stories ... it deserves to sell like hot cakes washed down with a fortifying blend of Assam and Ceylon tea' -- Allan Massie * The Scotsman *'[Wilson's] book is overwhelmingly a delight, infused with unstinting research' -- Hugh Macdonald * Glasgow Herald *'Wilson is an excellent writer, creating an intriguing and compulsive narrative from remarkably thorough and wide-ranging research. Encapsulated in the cup of tea tray on the breakfast table is a history of which few of us are aware, and a history that often reads like a novel of buckled swashes and dos that have been derringed. Even if you’re a coffee drinker, 'Putting the Tea in Britain' is a highly desirable purchase' -- Brian Palmer * Ileach *'The blood-stained story of tea is a fascinating one in which the Scots were front and centre. Les Wilson is a skilled writer who weaves a fast-paced, compelling tale' * Scottish Field *

Read more less

Book SynopsisA new approach to foragingRoger Phillips is the legendary godfather of foraging. Drawing upon decades of experience, his knowledge of wild food is unrivalled and in this richly illustrated book he shares some of his most recently gathered wisdom, collected from around the world.Roger reveals the edible and therapeutic secrets of our fields, woodlands and flower beds, and suggests tips for sourcing delicious morsels growing throughout the countryside and in our gardens. He also describes the native habitat and history of many fascinating plants and fungi, both common and unusual: from the camas bulbs eaten by the Native Americans of the Pacific Northwest, to the Italian and Spanish favourite, Caesar’s amanita; from hostas, the familiar garden foliage consumed as a succulent vegetable in Japan, to the newly popular Australian citrus fruits.The Worldwide Forager is divided into four sections: mushrooms and fungi; flowers, leaves and herbs; fruit and nuts; and roots and tubers, and Roger uses each one to provide a wide range of ideas for making your meals more colourful, delicious and sustainable.

Read more less

Book Synopsis'A life-changing book' Viv GroskopMarisa Meltzer was put on her first diet aged five: it was the beginning of a fraught relationship with food.Jean Nidetch was a housewife from Queens who defiantly lost 70 pounds after she was mistaken for being pregnant. Taking everything she learned from this experience, in 1963 she founded Weight Watchers, a company that has shaped decades of diet culture.When Marisa reads Jean's obituary, she feels a moment of intense connection. Curious about the woman and her legacy, she signs up for a year of Weight Watchers; counting points, weighing in and listening to her fellow members struggle with their bodies.This is Big is a biography of an idiosyncratic entrepreneur whose impact is still felt strongly today. It is a history of dieting and body politics for anyone who has agonised over their weight or defiantly tried not to do so. And it is Marisa's funny and thoughtful journey towards a different way to live in the world.'This is the anti-diet book I've been waiting for' Daisy BuchananTrade ReviewA life-changing book * Viv Groskop *Frank, funny and feminist, she [Meltzer] describes her struggles with charm and honesty, questioning how a (mostly) happy person can be made so miserable by calories, portion sizes and scales -- Eithne Farry * Sunday Express *This is the anti-diet book I have been waiting for. I loved its honesty, charm and celebration of an unlikely but compelling feminist heroine. I think many women -- me included -- really struggle to find a voice in a culture where wellness and body positivity both noisily vie for our attention. For the first time I feel seen and heard -- Daisy BuchananSharp... frank and incisive -- Charlotte Lytton * The Telegraph *For anyone who has ever felt defeated by food, betrayed by their own body, embarrassed for not only lacking the willpower to change their habits but also embarrassed by the desire to change their own body, Marisa Meltzer sees you, has written this book for you because she is you. While simultaneously delving into the history of the woman who started Weight Watchers and bravely and honestly examining her own complicated relationship with food and weight, Marisa has written a book that perfectly captures our country's obsession with THIN and the struggle with obesity at this moment in history -- Busy Philipps, author of This Will Only Hurt A LittleThis is Big is a brave, bold, funny, honest, riveting book that made me have every kind of feeling in the world -- Jami Attenberg, author of All Grown UpFascinating... Meltzer's whistle-stop history of America's body image is both effortlessly informative and efficiently selective -- Eleanor Halls * Daily Telegraph *Meltzer has created a singular companionate text for those who know the agony of frustration surrounding weight as an issue, both personal and political. People — women, especially — who ping-pong around the weight spectrum will feel less alone when they read it... Nidetch may be long gone, but Meltzer carries on her legacy of putting a public face on the challenge of weight management. Acerbic, culturally astute and genuine, she makes exquisite company in the struggle, and that is no small thing. -- Lily Burana * New York Times *At once a biography and a memoir, this heartfelt, incisive book layers the story of Weight Watchers founder Jean Nidetch with the author’s own lifelong journey through various fad diets. What emerges is a surprising portrait of a remarkable but little-known life in business, as well as a thoughtful critique of America’s obsession with thinness. Meltzer, who has herself subscribed to Weight Watchers, brings a personal angle to this fascinating, far-reaching story of a phenomenon that has touched the lives of hundreds of thousands of women * Esquire *This book is an incredible hybrid: both a detailed study of an extraordinary American life, and a candid and revealing memoir. Meltzer is the biographer Jean Nidetch deserves, crafting a portrait of the woman and the world in which she lived. She’s also a bracing memoirist, a warm and honest voice unafraid to offer readers the stuff of her own life to help us better understand the culture we now share. It’s a remarkable feat -- Rumaan Alam, author of That Kind of MotherThis Is Big is an inventive memoir that examines Meltzer’s own experience with weight loss alongside Nidetch’s lucrative belief that community, not secretive shame, could transform people’s bodies and lives * Bitch Media *Marisa Meltzer is an ingenious writer. This is Big expertly weaves together two engaging tales: the charming, funny, and often heartbreaking account of Meltzer’s lifelong attempts at bodily transformation, attempts that will have many readers nodding along in recognition, especially when she decides to join an unforgettable group of Weight Watchers in Park Slope, Brooklyn; and the little-known story of a largely forgotten American icon whose lasting accomplishments deserve to be known: Jean Nidetch, the irrepressible, path-breaking entrepreneur who founded the now billion-dollar company Weight Watchers in her modest living room in 1963 -- Nancy Jo Sales, author of The Bling RingThis book was so good that I devoured it (with no guilt)! Meltzer shows us, through honesty, rawness and deep vulnerability, the complexities of living in a body that doesn't adhere to society's narrow beauty standards in an era that holds up body positivity as gospel -- Mara Altman, author of Gross AnatomyA witty and meaningful look at our obsession with weight and dieting; blending the story of the founder of Weight Watchers with her own saga, Marisa Meltzer crafts an amusing story with universal insights -- Sheila Weller, author of Girls Like UsA fascinating deep dive into the insatiable rise of the multibillion-dollar food and diet industries... What's particularly pleasing about this warm book is the weighing up of what "success" can look like for different types of people * Jewish Chronicle *

Read more less

Book Synopsis'Highly persuasive ... a well-organised and solid dossier that alerts us to legalised chemical trickery.'Joanna Blythman, The Spectator'A bombshell book' Daily Mail'Eye-opening and important . . . a book full of righteous anger' Bee Wilson, from her ForewordDid you know that bacon, ham, hot dogs and salami are classified by the World Health Organization (WHO) as 'category 1 carcinogens'?Would you eat them if you knew they caused bowel cancer?Following ten years of detailed investigation, documentary film-maker Guillaume Coudray presents a powerful examination of the use of nitro-additives in meat. As he reveals, most mass-produced processed meats, and now even many 'artisanal' products, contain chemicals that react with meat to form cancer-causing compounds. He tells the full story of how, since the 1970s, the meat-processing industry has denied the health risks because these additives make curing cheaper and quicker, extending shelf life and giving meat a pleasing pink colour.These additives are, in fact, unnecessary. Parma ham has not contained them for nearly 30 years - and indeed all traditional cured meats were once produced without nitrate and nitrite. Progressive producers are now increasingly following that example.?Who Poisoned Your Bacon? - featuring a foreword by acclaimed food writer Bee Wilson - is the authoritative, gripping and scandalous story of big business flying in the face of scientific health warnings. It allows you to evaluate the risks, and carries a message of hope that things can change.Trade ReviewEye-opening and important ... a book full of righteous anger' * Bee Wilson, from her Foreword *A bombshell book. * Daily Mail *Highly persuasive ... a well-organised and solid dossier that alerts us to legalised chemical trickery. -- Joanna Blythman * Spectator *

Read more less

Book SynopsisMost people try out diets just to see if they work. One friend cuts out sugar, a second cuts out fat. Another mumbles something about gut microbes. Even scientists still seem to be arguing about what causes obesity, so what hope is there for the rest of us? Anthony Warner, author of The Angry Chef, has decided to get to the bottom of it once and for all. Is obesity really an epidemic? Can you be addicted to food? Can’t you just exercise your way to freedom? And what the heck is a food desert? You want the truth? The science, without the prejudice? You can handle it.Trade Review‘Warner recognises that obesity has complex and multifaceted causes and it is not – as so many persist in claiming – a collapse in willpower.’ * Guardian *‘A thought-provoking corrective to the idea that obesity is simply the result of eating too much and moving too little [told] with verve, mastery of the available data, and a gripping narrative.’ * TLS *‘[Warner] has something important to say and the more people who take him seriously the better.’ * The Times *‘An informed book written with wit and scientific rigour.’ * Daily Express *‘Takes a honed knife to flabby theorizing about what makes us fat… A nuanced approach to a global issue.’ * Nature *'refreshing, humane and essential reading… The Truth About Fatoffers a nuanced, well-informed, eloquent discussion of the biology underlying obesity.’ * Fortean Times *‘Straight-up, factual and ruthlessly balanced, Warner takes no prisoners when it comes to cutting through the minefield of misconceptions in foodie media. Solid science served up with caustic wit. How can I be more like this guy?’ -- James Wong, author of How to Eat Better‘There are few subjects more prone to fads, waffle and outright nonsense than dieting. Warner is a fiery beacon of truth, burning through every popular myth, every half-baked diet fad and the legion peddlers of pseudoscientific guff that tell us how and what to eat. Anthony Warner is not the chef we deserve, but he certainly is the angry chef we need right now.’ -- Adam Rutherford, author of The Book of Humans and A Brief History of Everyone Who Ever Lived‘An essential read for anyone who constantly worries about the modern obsession with diet and weight loss, even though it contains revelations that many will, ironically, find hard to swallow.’ -- Dean Burnett, author of The Idiot Brain‘Looking at food availability, health issues, the environment, and various fad diets, Warner finds that obesity is not a condition under the control of the sufferer… The author has no patience with pseudoscientific claims concerning health and diet and trenchantly attacks the assertions of trendy diets. Well written and easily read, this publication gives the reader a fresh perspective on the issue of obesity and lambastes our cultural discrimination of the obese.’ * CHOICE Magazine *‘Well-documented and accessible information and advice from an author who clearly loves food and cares about people.’ * Kirkus *

Read more less

Book SynopsisIs the future of food looking bleak – or better than ever? At a time when every day brings news of drought and famine, Amanda Little investigates what it will take to feed a hotter, hungrier, more crowded world. She explores the past along with the present and discovers startling innovations: remote-control crops, vertical farms, robot weedkillers, lab-grown meat, 3D-printed meals, water networks run by supercomputers, cloud seeding and sensors that monitor the microclimate of individual plants. She meets the creative and controversial minds changing the face of modern food production, and tackles fears over genetic modification with hard facts. The Fate of Food is a fascinating look at the threats and opportunities that lie ahead as we struggle for food security. Faced with a perilous future, it gives us reason to hope.Trade Review‘Timely, positive, thought-provoking.’ * The Times *‘A riveting adventure story about a dire topic, but yet it somehow brims with optimism. Little travels around the world in hot pursuit of solutions, hell-bent on hope.’ -- Julia Louis-Dreyfus‘What we grow and how we eat are going to change radically over the next few decades. In The Fate of Food, Amanda Little takes us on a tour of the future. The journey is scary, exciting, and, ultimately, encouraging.’ -- Elizabeth Kolbert, Pulitzer Prize-winning author of The Sixth Extinction‘The challenge we face is not just to feed a more populous world, but to do this sustainably and equitably. Amanda Little brings urgency, intrigue and crack reporting to the story of our food future. Devour this book – it’s a narrative feast!’ -- Chef José Andrés, Nobel Peace Prize nominee‘How will we feed humanity in the era of climate change? Amanda Little tackles an immense topic with grit and optimism in this fast, fascinating read. A beautifully written triumph.’ -- John Kerry, former US Secretary of State‘Probably the most basic question humans ever ask is, “what’s for dinner?” Amanda Little – a superb reporter – helps us imagine what the answer will be as this tough century wears on. The stories she tells with such brio are food for thought and action.’ -- Bill McKibben, author of Deep Economy‘This is a big, important book about feeding the world – but that’s not why you’ll read it. You’ll read The Fate of Food because it’s compulsively readable. Amanda Little takes you around the world and shows you things you never thought you’d be interested in, but now you can’t get enough. Desalination! Who knew? You’ll taste fish feed with her. You’ll get airsick with her. You’ll meet the strange, fascinating people who are solving some of the planet’s most pressing problems. And, in the end, her optimism will become your optimism. We can do this.’ -- Tamar Haspel, Washington Post columnist‘Necessity is the mother of invention, observed Plato. Amanda Little investigates how environmental and population pressures are spurring innovation on a grand scale – with perhaps higher stakes and longer odds than history has ever seen. This is a big, sweeping story told with heart and rigor, as ambitious as it is accessible.’ -- Jon Meacham, Pulitzer Prize-winning author of American Lion‘Perhaps the greatest challenge of our century will be providing nutritious diets to 10 billion people without destroying what is left of the biosphere. Can we do it? Yes. But Amanda Little shows us that success will look nothing like today’s food system. The Fate of Food is spectacular. The stories are beautifully woven together and filled with curiosity, openness to new ideas, and compelling insights. This book is funny, smart, dogma-free, incredibly educational, and I think will end up being an enormously valuable contribution to the world.’ -- Samuel Myers, professor and principal researcher, Harvard University Center for the Environment

Read more less

Book SynopsisIn mythology, art history and religious iconography, the apple has been imbued with every imaginable human desire. It has been a symbol of love and beauty, of temptation, of immortality, peace, death and poison, of sin and redemption. From Adam and Eve to the trials of Heracles, to the art of Cézanne and Magritte, to Newton’s theory of gravity, the death of Alan Turing and the growth of Steve Jobs, the apple resonates throughout western culture. It is Snow White, William Tell, it is The Beatles and the Viking gods, it is even the American frontier. Now, Barnaby Barford offers a celebration of this fruit, exploring its impact on the history of humankind. Apples have become a recent feature of Barford’s eye-catching installations, whether ripe and healthy or in a state of decay. The Apple is Everything guides the reader through Barford’s work and ideology.

Read more less

Book SynopsisIn the history of food, the tomato is a relative newcomer outside its ancestral home in Mesoamerica. And yet, as we devour pizza by the slice, dip French fries in ketchup, delight in a beautiful Bolognese sauce, or savor tomato curries, it would now be impossible to imagine the food cultures of many nations without the tomato. The journey taken by the tomato from its ancestral home in the southern Americas to Europe and back is a riveting story full of culinary discovery, innovation, drama, and dispute. Today, the tomato is at the forefront of scientific advances in cultivation and the study of taste, as well as a popular subject of heritage conservation (heirloom tomato salad, anyone?). But the tomato has also faced challenges every step of the way into our gardens and kitchens--including that eternal question: is it a fruit or a vegetable? In this book, Clarissa Hyman charts the eventful history of this ubiquitous everyday edible that is so often taken for granted. Hyman discusses tomato soup and ketchup, heritage tomatoes, tomato varieties, breeding and genetics, nutrition, tomatoes in Italy, tomatoes in art, and tomatoes for the future. Featuring delicious modern and historical recipes, such as the infamous "man-winning tomato salad" once featured in Good Housekeeping, this is a juicy and informative history of one of our most beloved foods.

Read more less

Book SynopsisBeans are considered a basic staple in most kitchen cupboards, yet these humble foodstuffs have a very long history: there is evidence that beans have been eaten for 9,000 years. Whether dried, frozen or canned, beans have substantial nutritional and environmental benefits, and can easily be made into a wholesome, satisfying meal. From garbanzos to lentils, and from favas to soybeans, Beans: A Global History narrates the rich story of these small yet mighty edibles. Featuring historic and modern recipes that celebrate the wide variety of bean cuisines, this book chimes with the modern trend for healthy eating, and takes readers on a vivid journey through the gastronomical, botanical, cultural and political history of beans.Trade Review"Beans is a concise and colorful introduction to valuable foods that are too often taken for granted." * OxVeg News *"Morris has condensed an incredible amount of bean information and history into one book. I want to both read several hundred more pages and get a pot simmering." -- Carey Polis, digital director, Bon Appétit"Beans is the history you never knew you needed. It’s thorough, a little gossipy, and a lot of fun. Many people have taken beans for granted but Morris gives them a deservedly royal treatment, and I imagine it would be hard not to find a passion for your legumes after reading this loving tribute." -- Steve Sando, founder of Rancho Gordo and coauthor of "Heirloom Beans"Table of ContentsIntroduction1 Bean Botany2 Bean Beginnings3 Bean Cultures4 The Lore and Literature of a Bean5 Bean Cuisines6 The Bean of TomorrowRecipesReferences Select BibliographyWebsites and AssociationsAcknowledgementsPhoto AcknowledgementsIndex

Read more less

Book SynopsisWhen students gathered in a London coffeehouse and smoked tobacco, Yorkshire women sipped sugar-infused tea, or a Glasgow family ate a bowl of Indian curry, were they aware of the mechanisms of imperial rule and trade that made such goods readily available? In Eating the Empire, Troy Bickham unfolds the extraordinary role that food played in shaping Britain during the `long’ eighteenth century (c. 1660-1837), when coffee, tea, and sugar went from rare luxuries to some of the most ubiquitous commodities in Britain, reaching even the poorest and remotest of households. Bickham reveals how the trade in the empire’s edibles underpinned the emerging consumer economy, fomenting the rise of modern retailing, visual advertising and consumer credit, and, via taxes, financed the military and civil bureaucracy that secured, governed and spread the empire.

Read more less

Book SynopsisFermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer and other heady brews before going on to explore the often whimsical histories of fermented breads, dairy, vegetables and meat, and to speculate on fermented fare’s possible future. Along the way, readers will learn, among other things, about Roquefort cheese’s fabled origins, the scientific drive to brew better beer, and the then-controversial biological theory that saved French wine. Fermented Foods also makes several detours into lesser-known territory – African beers, the formidable cured meats of subarctic latitudes, and the piquant, sometimes deadly products of Southeast Asia. It is a fun, yet comprehensive and timely survey of the world’s fermented foods.Trade Review"Baumgarthuber’s new book adds to the considerable output of the past 20 years on fermented food and drinks. It’s a field admitting of many perspectives: regional, scientific, how-to and cultural, social, and even intellectual history. . . . In sum, the book gathers and synthesizes, with useful figures, a tremendous amount of historical, scientific, and technical information on how gangs of microbiota produce provender for our daily delectation. The riot of resultant flavors and their associated traditions are fascinating, and the book is a welcome addition to the fermented-food canon." * Digestible Bits and Bites *“Main streets and farmers’ markets show off sourdough bakers, craft brewers, small winemakers, cheesewrights, soy sauce makers, and more. Such artisans reclaim fermented foods, which modern industry appropriated, compromised, and made mysterious. Now Baumgarthuber fascinatingly renews our acquaintance with the long list of ancient microbiological wonders achievable domestically.” -- Michael Symons, author of "Meals Matter: A Radical Economics Through Gastronomy""How did the very foods that nourished and sustained humans for thousands of generations become increasingly feared and almost forgotten? Baumgarthuber shines a light on the nascent scientific understanding of microbiology and germ theory as it collided with the underpinnings of the early industrialization of our food system." -- Kirsten K. Shockey, coauthor of "Fermented Vegetables" and "Miso, Tempeh, Natto and Other Tasty Ferments"

Read more less

Book SynopsisFew ingredients inspire more high-soaring praise and provoke greater outrage than foie gras. Literally meaning ‘fat liver’, foie gras is traditionally produced by force-feeding geese or ducks, a process which has become the object of widespread controversy and debate. In Foie Gras: A Global History, Norman Kolpas strives to provide a balanced and engaging account of this luxurious ingredient’s history and production from ancient Egypt to modern times. Kolpas also explores how foie gras has inspired writers, artists and musicians including Homer, Melville, Asimov, Monet and Rossini. The book includes a guide to purchasing, preparing and serving foie gras as well as 10 easy recipes from classic dishes to contemporary treats.Trade Review"A savory, unctuous delight, foie gras ranks near the top of a gourmet’s most prized and coveted gustatory pleasures. . . . Kolpas inventories foie gras’ appearance in literature (Melville, Maugham), art (Monet), and even music (Rossini). Full color pictures entice, and Kolpas’s enthusiasm shines forth throughout, yet, he refrains from belittling foie gras’ adversaries." * Booklist *"Kolpas argues that overfeeding geese mimics what pre-migratory birds do naturally, and our disapproval betrays an ignorance of bird physiology. . . . [An] excellent, brief chronicle of foie gras." * Spectator *"Whether the recent decision of Fortnum & Mason to stop selling foie gras has you applauding or appalled will depend on where you stand when contemplating this French delectable. Kolpas's work will probably not be of interest to the former camp, but the latter is treated to a summary of the 4,500 year history of foie gras, from Ancient Greece, Egypt, and Rome, to Jewish cooks in the Middle Ages, Escoffer's 85 recipes, and its role in Hungarian cuisine." * The Field *"Kolpas strives to provide a balanced account of this debated pâté’s history and production from ancient Egypt to modern times." * Montecito *“An engrossing story about one of the world’s most contentious, polarizing foods. This book may read as either tantalizing or repugnant, depending on the reader’s perspective, a dichotomy that makes foie gras so compelling. Kolpas does a great job of mixing historical and literary references with foie gras facts and practical advice that would be impressive just for the research required. Thankfully, Kolpas doesn't just stop at the library stacks in telling this tale.” -- Joshua Lurie, founder of Food GPS“Foie gras is an icon of the classic French kitchen. Kolpas not only deftly explores the history and culture of this regal dish but also thoroughly investigates and explains the ethical issues and controversies that constantly swirl around it. The result is an enthralling story perfect for any food lover who is intrigued by this one-of-a-kind ingredient.” -- John Rivera Sedlar, award-winning chef and author

Read more less

Book SynopsisFrom curries to creamy pina coladas, a delectable global history of the many culinary incarnations of the coconut. The flavor and image of the coconut are universally recognizable, conjuring up sweet, exotic pleasures. Called the "Swiss army knife" of the plant world, the versatile coconut can be an essential ingredient in savory curries, or a sacred element in Hindu rituals or Polynesian kava ceremonies. Coconut's culinary credentials extend far beyond a sprinkling on a fabulous layer cake or cream pie to include products such as coconut vinegar, coconut sugar, coconut flour, and coconut oil. Complete with recipes, this book explores the global history of coconut from its ancient origins to its recent elevation to super-food status.

Read more less

Book Synopsis‘There is more history in a bowl of pasta than in the Colosseum’, writes Andreas Viestad in Dinner in Rome. From the table of a classic Roman restaurant, Viestad takes us on a fascinating culinary exploration of The Eternal City, and global civilization. Food, he argues, is history’s secret driving force. Viestad finds deeper meanings in his meal: From the bread that begins the dinner he traces the origins of wheat and its role in Rome’s rise as well as its downfall. From his fried artichoke antipasto he explains olive oil’s part in the religious conflict of 16th-century Europe. From his sorbet dessert he recounts how lemons featured in the history of the Mafia in the 19th century, and how the hunger for sugar fuelled the slave trade. Viestad’s dinner may be local, but his story is universal. His ‘culinary archaeology’ is an entertaining, flavourful journey across the dinner table and time. You’ll never look at spaghetti carbonara the same way again.Trade ReviewAs enchanting as it is fascinating: Andreas Viestad has a calm gift for evocative scene-setting, story-telling and, crucially, for making and exploring connections that brings everything, illuminatingly to life.' – Nigella Lawson; 'Andreas Viestad has written a fascinating, thought-provoking and funny book about the importance of food in history. He zips seamlessly between the smells and flavors of a meal in a restaurant in Rome and the long lines of history.' – Alice Waters; 'A fascinating look at food and its history through the prism of one classic restaurant in Rome. Andreas Viestad has created a “culinary archaeology” that’s as erudite as it is gripping. He’s as comfortable with amusing asides and anecdotes as he is with the deepest digs. His writing leaves you entranced, hugely enlightened – and hungry.' – Marina O’Loughlin, Restaurant Critic for The Sunday Times; 'History and food memories are everlasting. They bring an eternal pleasure of time and place throughout the decades and centuries. This book reminds us of how deeply rooted food is in our travels, stories and traditions.' – Daniel Boulud; 'A uniquely beautiful, historical account of Andreas’ two-hour meal at a well-known trattoria in the Campo dei Fiori area of Rome. For me, Rome is the eternal city and one that I love for its history, art, architecture, and food. Andreas has brought the history of the world to life through a meal at a Roman table. He writes an entertaining and beautifully written account of how food shapes not only who we are but where we were and where we go as humans. He narrates the history of ingredients that grace the table such as bread, olive oil, pasta, pepper, and wine. It is a wonderful addition to my collection of cookbooks and culinary memoirs and travel books. It is a book that tells the history of the world according to the food that is eaten on a leisurely afternoon in one of the world’s most beautiful and historical cities. It’s a must-read.' – Lidia Bastianich, author, chef and host of PBS’s Lidia’s Kitchen; 'If “Culinary Archaeology” had been a course major back when I was in college, I just might have graduated with honors. Andreas Viestad takes us on an evocative journey through time, effortlessly weaving past and present, and transforming one classic Roman meal into an appetite-inducing learning experience. This is the best possible insalata mista: with equal parts cookbook, history lesson, travelogue, and fantasy. It’s right up there with sitting in the Campo dei Fiori on a gorgeous spring day, devouring a hillock of crispy carciofi alla guidea.' – Danny Meyer, restaurateur, author of Setting the Table: The Transforming Power of Hospitality in Business; 'Insightful and enchanting. Viestad reminds us of the power of food and how it has greatly impacted the formation of world history.' – Eric Ripert, chef

Read more less

Book SynopsisSimple, healthy and comforting, breakfast cereals are a perennially popular way to start the day around the world. They have a long, distinguished and surprising history – around 10,000 years ago, with the advent of agriculture, people began breaking their fast with porridges made from wheat, rice, corn and other grains. It was only in the second half of the nineteenth century, however, in the United States, that a series of entrepreneurs and food reformers created the breakfast cereals we recognize today: Kellogg’s Corn Flakes, Cheerios and Quaker Oats, among others. In this global, entertaining and well-illustrated account, Kathryn Cornell Dolan explores the history of breakfast cereals, including many historical and modern recipes that the reader can try at home.Trade Review'An entertaining journey from the earliest accounts of pottages and porridges to the contemporary craze for breakfast bars, this is a must read.' – Etta M. Madden, Clif and Gail Smart Professor of English, Missouri State University

Read more less

Book SynopsisFrom mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise-liner’s luxurious dining saloon, The Food Adventurers narrates the history of eating on the most coveted of tourist journeys: the around-the-world adventure. The book looks at what tourists ate on these adventures, as well as what they avoided, and what kinds of meals they described in diaries, photographs and postcards. Daniel E. Bender shows how circumglobal travel shaped popular fascination with world cuisines, and leads readers on a culinary tour from Tahitian roast pig in the 1840s, to the dining saloon of the luxury Cunard steamer Franconia in the 1920s, to InterContinental and Hilton hotel restaurants in the 1960s and ’70s.Trade Review'Finally, someone has written a book about the hypocrisy (or maybe just “ambiguity”) of gastro-tourism and how it has been marketed. But who knew this story could be presented as funny and ironic? From the colonial Dutch East Indies rijsttafel to Anthony Bourdain, Bender traces the nearly two-hundred-year history of the tug-of-war between tourists’ professed desire for authenticity and their need for comfort and familiarity.' – Paul Freedman, Chester D. Tripp Professor of History, Yale University, and author of American CuisineTable of ContentsIntroduction: Eating Apart Part I: From Sail to Steam, 1840–1900 Chapter 1: Ida Pfeiffer Chapter 2: Comte de Beauvoir Part II: The Golden Age of Steam, 1900–1945 Itinerary: SS Cleveland Chapter 3: Water Chapter 4: Harry Franck Chapter 5: Durian Chapter 6: Edith James Chapter 7: Mangosteen Chapter 8: Juanita Harrison Chapter 9: The Rice Table Part III: Aeroplanes and the Age of Mass Tourism, 1945–75 Itinerary: Pan Am Chapter 10: Myra Waldo Chapter 11: InterContinental Chapter 12: Hilton and Trader Vic Conclusion References Further Reading Acknowledgements Photo Acknowledgements Index

Read more less

Book Synopsis “Demossier’s engrossing analysis of Burgundy—the wine, the place, the brand—should be imbibed (pun intended!) on many levels—and slowly, for best appreciation.”—foodanthro.com Drawing on more than twenty years of fieldwork, this book explores the professional, social, and cultural world of Burgundy wines, the role of terroir (the environmental factors that affect a crop's character), and its transnational deployment in China, Japan, South Korea, and New Zealand. It demystifies the terroir ideology by providing a unique long-term ethnographic analysis of what lies behind the concept. While the Burgundian model of terroir has gone global by acquiring UNESCO world heritage status, its very legitimacy is now being challenged amongst the vineyards where it first took root. From the introduction: Superficially then, Burgundy might appear to be simply acquiring recognition for its unchanging landscape, tradition and culture. Yet, for all the power of its rich local identity, folklore and culture which is broadcast to the world, there hides underneath the comforting blanket of this seamless place, untouched by change or conflict, a far more complex reality. Burgundy’s listing as a World Heritage landscape emphasises its international reputation as a traditional and historical site of wine production and opens a new chapter in the production and marketing of its quality, differentiation and authenticity. It is also about readjusting Burgundy and the grands crus in response to a changing global market and the shifting kaleidoscope of world wine values.Trade Review “One of the ethnography’s strengths lies in the theoretical frameworks that are used to delve further into the construction of a good that circulates globally and whose value is closely associated with a heritage site. Another is the author’s long-term engagement with the region: this insider status offers a unique perspective on groups of people who are not easy to access… I would recommend this book for both graduate and undergraduate teaching. The chapters stand well on their own and the volume as a whole offers an excellent example of long-term ethnographic research.” • JRAI “Demossier’s engrossing analysis of Burgundy—the wine, the place, the brand—should be imbibed (pun intended!) on many levels—and slowly, for best appreciation… This excellent book is appropriate for upper division, graduate students and professionals in a number of fields—anthropology, sociology, wine studies, marketing and business and women’s studies.” • foodanthro.com “Overall, the book delivers on its promise to excavate the layers of meaning that have contributed to defining and redefining a region, its product, and its land.” • H-France Review “Demossier’s book offers a candid glimpse into a fascinating world in which one should not always believe what one hears or sees…a careful reading of [her] work sheds light on more than just the narrow world that it purports to study.” • Journal of Wine Economics “Apart from those interested in the academic aspects of food and wine, this book would be beneficial to non-academics looking to learn more about the complexities of the wine world. Overall, through her rich account and transnational approach including over two decades of fieldwork, Demossier’s landmark work Burgundy further legitimizes wine as a topic of academic interest and is sure to captivate oenophiles and food scholars alike.” • Graduate Association of Food Studies “Burgundy speaks to a variety of issues beyond winemaking and will be of interest to many scholars working in other fields. Through her innovative approach to ‘global anthropology,’ Demossier contributes to broader debates within food studies, globalization/global capitalism, and geographies of heritage and would be appreciated by an interdisciplinary audience as much as by fellow anthropologists.” • Europe Now “…a work that is a compelling narrative of a scholar deeply absorbed in her subject—one written with grace and balance, at once academically rigorous yet effortlessly readable… In conclusion, this book has the potential to become a very important point of reference on issues well beyond winemaking and to capture a wide audience of educated readers and wine lovers, not to mention intrigued academics.” • The World of Fine Wine “[This study] is clearly structured and written in the strongly personal voice of a scholar deeply immersed in her subject, which she has been researching for more than two decades. The book has the potential to become an important point of reference for future research on a range of issues beyond wine-making.” • Ullrich Kockel, Heriot-Watt University, Edinburgh “A rare gem: well-conceived, beautifully written, carefully illustrated, loaded with original insights—this book has the potential to capture a wide audience of educated readers and wine lovers (not to mention intrigued academics)… What takes this book far beyond what is currently on the market is the author’s genuinely transnational approach.” • Kolleen M. Guy, University of Texas, San Antonio “The most revealing study to date of the social construction of the concept of terroir… A landmark work on the politics of identity in the present age of food and drinks globalization.” • Julie McIntyre, University of Newcastle, AustraliaTable of Contents List of Illustrations Acknowledgements Introduction Chapter 1. Wine Landscapes and Place-Making Chapter 2. Wine Growers and Worlds of Wine Chapter 3. The Taste of Place Chapter 4. Winescape Chapter 5. Beyond Terroir Chapter 6. Translating Terroir, Burgundy in Asia Chapter 7. Creating Terroir, Burgundy in New Zealand Chapter 8. From Terroirs to the Climats de Bourgogne Conclusion Glossary of Key Terms Bibliography Index

Read more less

Book SynopsisL’ouvrage se propose de présenter la question essentielle de la consommation alimentaire dans le Proche-Orient ancien, notamment entre le IVe et le Ier millénaire av. J.-C. Grâce aux découvertes archéologiques et surtout grâce à une abondante documentation textuelle, les historiens disposent aujourd’hui de sources fiables décrivant les approvisionnements des cités de Mésopotamie. Ainsi voit-on mieux la variété des produits disponibles, celle-ci était largement plus grande que ce que l’on pouvait imaginer il y a peu. La transformation des ingrédients fait aussi apparaître des techniques insoupçonnées à une époque préindustrielle. La codification en recettes culinaires élaborées pour l’usage des temples reflète également un haut développement. Les rituels religieux s’appuyaient sur un code alimentaire structuré, dont les interdits et les tabous ne forment que l’une des facettes. Certains aspects de la vie quotidienne sont présentés sous un jour nouveau. Au premier chef le banquet qui est envisagé comme une véritable institution modelant des comportements urbains. De fait, la représentation des festins et des banquets dans les temples et les palais constituent des thèmes classiques de l’art et de la littérature antique. Comprendre l’importance du repas comme rite de cohésion sociale permet incidemment de mieux envisager des événements qui se dérouleront des siècles plus tard.Trade Review'This volume is of a very high standard and will appeal to a wide readership. The documentation is rich, varied and very useful for understanding the concepts discussed. The work is enhanced by a comprehensive selective bibliography and an index.' – Frédéric Dewez (2023): Histara les comptes rendusTable of ContentsCitations ; Table des Matières ; Table des cartes ; Avant-Propos ; Remerciements ; Notes sur les transcriptions ; Notes sur la chronologie ; Cadre géographique ; Table des abréviations ; Introduction ; Alimentation et identité, cadre culturel ; Les lointaines origines de la table. Du sauvage au domestique ; Naissance de l’agriculture, révolution symbolique et alimentaire ; Nourrir la cité ; Le roi nourricier ; Les durs temps de la famine ; Que la fête commence ! ; La diète et sa perception sur la santé ; L’alimentation végétale ; L’alimentation prodigieuse et les substances de transformation ; L’alimentation carnée ; Les boissons alimentaires ; Le détour par la cuisine ; Conclusion ; Bibliographie sélective ; Index

Read more less

Book Synopsis

Read more less

Book SynopsisFrom the time of the Picts to the present day, Scotland has played an important role in the development of British brewing, providing a host of inventions and other contributions vital to its success. Covering such topics as Scotch Ale, Porter, Shilling Ales and the influential waters of Edinburgh and Alloa, The Little History of Scottish Brewing will intrigue both the aficionado and the interested enthusiast.

Read more less

Book SynopsisDuring the eighteenth century, ladies of high society kept handwritten notes on recipes and it became fashionable to exchange the most successful with friends and neighbours. This charming book is a compilation of fifty of the best recipes taken from the archives of the country houses of Britain and Ireland. Each recipe is shown in its original form accompanied by an up-to-date version created by professional chefs so that the recipes can be recreated today. In a world dominated by additives and synthetic foodstuffs, these traditional recipes contain only natural ingredients and show that simple ways are often the best when it comes to creating dishes that stand the test of time.

Read more less

Book Synopsis'Absorbing and sometimes shocking' - Literary Review'A masterful historical study' - The Good Book GuideBehind the wholesome image of the world's most popular drink lies a strangely murky and often violent past. From its first discovery to the present day, this is an extraordinary story of a great world obsession.When tea began to be imported into the West from China in the seventeenth century, its high price and heavy taxes made it an immediate target for smuggling and dispute at every level, culminating in international incidents like the notorious Boston Tea Party. In China itself the British financed their tea dealings by the ruthless imposition of the opium trade. Intrepid British tea planters soon began flocking to India, Ceylon and Africa, setting up huge plantations; often workers were bought and sold like slaves.Roy Moxham's account of this extraordinary history begins with his own sojourn in Africa, managing 500 acres of tea and a thousand-strong workforce. His experiences inform the book and led him to investigate the early history of tea - and the results of his researches reflect little credit on the British Empire, while often revealing a fascinating world story.Trade ReviewAbsorbing - and sometimes shocking. -- Christopher Ondaatje. * Literary Review *Very well written . . . enlightening. * Financial Times *A masterful historical study. * Good Book Guide *This book is a fascinating mix of personal experience, a passion for the subject and an enthralling history. * Yorkshire Gazette and Herald *

Read more less

Book SynopsisHere are the feasts that really are fit for a king - or queen. This delightful book explores the history of royal dining from the bustling kitchens of the Middle Ages to the informal dinner parties of today. Susanne Groom, a former curator at Historic Royal Palaces, considers the diets of monarchs from Richard II to Elizabeth II, revealing the exotic beasts served at medieval courts, the 48-day picnic prepared for Henry VIII and Francois I of France at the Field of Cloth of Gold, the romantic suppers made for Charles II and his mistresses, Queen Victoria's love of nursery food, and the gluttonous appetite of Edward VII. We also learn about royal table manners, the earliest cookbooks, the hiring of flamboyant chefs and the intrigues of unscrupulous kitchen staff, the ever-changing health advice given to the sovereign, and the influence of royal diet on the average family fare. Full of lively anecdotes, colourful characters, rarely seen illustrations, and menus from state banquets, weddings, coronations and jubilees, At the King's Table is a treat for all culinary fans.Trade ReviewFeatured in the Telegraph's top 10 Christmas cookbooks, 2013 - THE TELEGRAPH MAGAZINE

Read more less

Book SynopsisFrom ancient medicines to the savoury dishes of today, there is hardly a culture in the world that does not know and make use of herbs. Despite often being little more than weeds, various cultures have found hundreds of uses for these plants, culinary, medicinal or otherwise. Indeed, many books have been written on their various purposes - with much information on cooking and healing with herbs - while little has been written about the history of the plants themselves, and of the incredible journeys they have made. In Herbs Gary Allen tells the story of these oft-overlooked plants, which have become such a staple in our lives. He describes how, unlike spices that quickly made their way to cultures throughout the world, herbs were often hoarded by their cultivators and used to make distinctive regional dishes. Allen's truly global history examines herbs in a way never seen before. The first history of herbs around the world, this will be an essential read for any self-proclaimed foodie, as well as anyone with an interest in these delectable additions to our cuisine. With many beautiful illustrations and delicious recipes, no kitchen library is complete without Herbs: A Global History.

Read more less

Book SynopsisWhat did Charles Dickens savour in punch, Thomas Jefferson eat in omelettes, Queen Victoria sip in navy grog, and the Kamehameha Kings of Hawaii drink straight? What helped spark the American Revolution, was used as currency in Australia, was targeted by the Temperance Movement, and is still a sacramental offering among voodoo worshippers? The answer is rum, whose colourful, secret history is described in Rum: A Global History. This book chronicles the evolution of rum, from a raw spirit concocted for slaves five hundred years ago, to a beverage savoured by connoisseurs. It charts the history of the drink, showing how this once-humble spirit has become a worldwide phenomenon over the last five hundred years. Rum: A Global History shows how rum has left its mark on religious rituals, popular songs and other cultural landmarks, describing a far more varied and interesting history of the drink than is commonly known. Also included in the book are recipes for sweet and savoury rum dishes, obscure but delicious rum drinks, and illustrations of rum memorabilia from the earliest days to the tiki craze of the 1950s. Costing less than a bottle of good rum, Rum: A Global History will provide satisfaction for far longer, with none of the hangover, guaranteed. The book will delight all who enjoy the beverage and wish to learn more of its heritage, as well as those who enjoy a fast-paced, well-written history of food.

Read more less

Book SynopsisHigh Society Dinners offers extraordinary insight into the domestic arrangements of the Russian aristocracy, presenting nine months'' worth of menus served in St Petersburg to the guests of Petr Durnovo (1835 - 1918), Adjutant-General of the Tsar''s Imperial Suite, part of an important late-19th-century dynasty that included ministers and high officials. The menus themselves would be useful enough for what they reveal about culinary culture in Russia, but Yuri Lotman''s commentary is invaluable, dissecting the dining rituals and the social circles of the participants. Durnovo''s menus and guest lists, interspersed with extracts from family letters and the leading newspapers and journals of the day, set in context the domestic and gastronomic underpinnings of life in this group at the heart of the Russian empire. The Russian has been finely translated by Marian Schwartz (who has worked with M. Gorbachev and translated works by Tolstoy, Bulgakov and Lermontov), and the book as a whole is annotated and introduced by Darra Goldstein, Founding Editor of Gastronomica and Willcox B. and Harriet M. Adsit Professor of Russian at Williams College. The book is illustrated with paintings and photographs that give a sense of the high society milieu in mid-nineteenth-century Russia. This publication has been grant-aided by the Prokhorov Foundation''s Transcript programme. Yuri Lotman (1922 - 1993) was a prominent Russian formalist critic, semiotician, and cultural historian. He was author of more than 800 works. Jelena Pogosjan is a professor of Russian at the University of Alberta in Canada.

Read more less

Book SynopsisWhat is unique about Brears’ book is that he combines an account of the cookery with a close look at the practical arrangements, the kitchens and dining halls, where that food was cooked and consumed. His prose is enlivened by his drawings – as accurate as can be – which lay bare to the modern reader just what was going on in places like Hampton Court palace, as well as in humbler homes throughout the land. There are plenty of recipes for those who like to try things for themselves, all properly tested by the author, who is a historic food consultant to TV and country house owners. The era begins with the near medieval styles of Henry VII and VIII, with special attention to Henry VIII’s propagandizing banquets and feasts for foreign monarchs; progresses to the reign of Elizabeth, the effects of new foodstuffs from America, and treats some the great houses of the Tudor aristocracy; and finishes with the first two Stuart kings, James I and Charles I under whose rule we began to move towards a more modern style of cooking and when we also started to produce cookery books in large number.

Read more less

Book Synopsis'Veganism is not just a diet. Not just an opinion, nor a trend. It is a 21st-century revolution which began 20 centuries ago.' From the activist, scientist and animal welfare consultant whose employment tribunal changed the law forever comes a timely, personal polemic on the nature of ethical veganism. A choice many feel is the answer to today's global crises. Written with urgency, humour and a strong personal narrative, Jordi Casamitjana's book is the first to consider veganism as an ethical belief. A political engagement. Not just a 'lifestyle choice.' While the book full of the vitality and complexity of the animal kingdom he has dedicated his life to protecting, chapters are structured to cover both history, science and practicalities. Ethical veganism is about so much more than food and Jordi also explores how it possible to dress ethically, travel according to vegan principles, to work responsibly, as well as eat carefully.

Read more less

Book SynopsisThe Parisian café is an integral part of the city's daily life no matter the weather, the time of day or year, the mood or neighbourhood. It is the spirit of the café, the dance of the waiters, the camaraderie of the patrons, the perpetual movement and joy, that brings Joanie Osburn to share a dollop of history, a shot of insight, and a boatload of images that celebrate the Paris café as a cultural heritage worth celebrating and preserving. Café Society: Time Suspended, The Cafés, & Bistros of Paris is neither a history book nor a cookbook, but a non-traditional travel guide, coffee table, and lifestyle book about a treasured lifestyle. Osburn's unique perspective, honed over many decades as an American in Paris exploring and capturing images of café society, captivates and amuses with anecdotes and insider recommendations. Café Society: Time Suspended, The Cafés, and Bistros of Paris is a book that matters now as the world reopens and eager travellers return to Paris. The spirit of the café brings Joanie Osburn to share a dollop of history, a shot of insight, and a boatload of images that celebrate the Paris café as a cultural heritage worth preserving.Trade Review"The book is exquisitely designed by my friend and great designer Louise Brody, and I’ve browsed through it at least a half a dozen times so far, fully devouring it." - I Prefer ParisTable of Contents7 FOREWORD Alain Fontaine 8 Flâneuring on the Streets of Paris 10 Expect the Unexpected 12 Poetry, Art, Flowers & Ice Cream 14 Spotted All Over Paris: The Eiffel Tower 17 PART 1 Paris & its Cafés A Certain Alchemy Definitions of Paris Cafés & Bistros All the Streets in Paris Lead to its Cafés 25 PART 2 The Look & Feel La Terrasse L’Intérieur Le Zinc 51 PART 3 The Food & Drink L’Apéritif L’Entrée Le Plat Le Dessert Les Boissons 67 PART 4 Café Society A Lively Social Network The Things to Do: From Work to Play 79 PART 5 The People Who Make Café Society The Patrons The Waiter The Barman The Chef The Animals 115 PART 6 The Time of Day Le Petit Déjeuner Le Déjeuner L’Après-Midi L’Heure de l’Apéro/Happy Hour Le Dîner La Nuit 129 PART 7 The Time of Year L’Été L’Automne L’Hiver Le Printemps 139 PART 8 Les Quartiers: Historic, Trendy, & Local Haunts Odéon Palais Royal Les Grands Boulevards Le Quartier Latin Montmartre Montparnasse St Germain des Prés Le Marais La Bastille All Around Town: Cafés du Quartier 195 PART 9 In Search of Lost Time Now & Then: Time Regained 207 PART 10 Poof: The Disappearing Cafés & Bistros The Loss of a Lifestyle A Café is not a Coffee Shop The Specialty Coffeehouse The Burgering of Paris 215 PART 11 Looking Forward: Trendy in a Good Way L’Art de Vivre is Alive & Well 227 PART 12 A Little History: From Coffee to Café History of Coffee History of World Cafés History of Paris Cafés History of Paris Bistros & Brasseries 236 ADDRESSES

Read more less

Book SynopsisPublished to accompany the exhibition held in 2024 at the Biblioteca Medicea Laurenziana, Florence, on the history of cocoa and chocolate from its roots in Mesoamerican America, to its arrival in Europe, to the present day.

Read more less

Book SynopsisBelgians take their beer seriously. With over 400 (!) breweries in Belgium, there are many beer-related stories and histories to tell. In this book, beer connoisseur and storyteller Erik Verdonck focuses on the best 50 breweries in Belgium, large and small. He relates the most interesting, amusing and surprising anecdotes that have been gathered together in this one volume.

Read more less

Book SynopsisAuthored by world renowned activist and environmental leader Vandana Shiva, Reclaiming the Commons presents the history of the struggle to defend biodiversity and traditional practices against corporate biopiracy and details efforts to realize legal rights for Mother Earth and achieve the vision of the universal commons and Earth as Family.

Read more less

Book SynopsisHow Coca-Cola makes Americans sick?and makes sure we don?t know it.If we knew that Coca-Cola was among the deadliest products in our diet, would we continue drinking it in such great quantities? The Coca-Cola Company has gone to extraordinary lengths to make sure we don?t find out, as this damning exposé makes patently clear. Marshaling the findings of extensive research and deep investigative reporting, Murray Carpenter describes in Sweet and Deadly the damage Coke does to America?s health?and the remarkable campaign of disinformation conducted by the company to keep consumers in the dark.Sugar-sweetened beverages are the single item in the American diet that most contributes to the epidemic of chronic disease?in particular, obesity, type 2 diabetes, and cardiovascular disease?and Coca-Cola is America?s favorite sugar-sweetened beverage, by far. Carpenter details how the Coca-Cola corporation?s sophisticated shadow network has masterfully spread disinformation for decades to hide the health risks of its product from consumers?risks disproportionately borne by Black, brown, and low-income communities. Working from a playbook of obfuscation and pseudoscience that has worked well for other harmful products, from tobacco and trans fats to opioids, Coca-Cola has managed to maintain an aura of goodness and happiness. This eye-opening book finally and fully reveals the truth behind that aura.

Read more less

Book SynopsisThe industrial food system, from production to consumption and waste, is a major contributor to environmental, social, and economic problems. A few powerful multinational corporations have consolidated control of agricultural markets and wealth while many farmers struggle to make a living and millions of people go hungry every day. Consumer access to healthy and culturally appropriate food remains largely an option for only those who can afford it.Responding to these destructive practices, global agrarian movements are calling for a transition to agroecology. Agroecological farming follows ecological principles for growing food in a way that respects diverse sociocultural contexts, connects urban eaters and rural growers, and attends to power dynamics.Growing and Eating Sustainably shines light on the process of agroecological transition by showcasing the experiences of growers and eaters in southern Brazil, a country where agrarian movements have long been at the forefront of pushing for more sustainable and just food systems. Through stories and photographs of people, landscapes, farms and farming practices, and urban spaces, this book communicates how to advance systems-level agroecological transitions by linking rural and urban areas and connecting diverse agroecological experiences, with insights that have relevance for supporting similar transitions around the world.

Read more less

Book SynopsisA rich, salty, and steaming bowl of noodle soup, ramen Offers an account of geopolitics and industrialization in Japan. It traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.Table of ContentsList of Illustrations Acknowledgments Introduction. National Food 1 1. Street Life: Chinese Noodles for Japanese Workers 2. Not an Easy Road: Black Market Ramen and the U.S. Occupation 3. Move On Up: Fuel for Rapid Growth 4. Like It Is, Like It Was: Rebranding Ramen 5. Flavor of the Month: American Ramen and "Cool Japan" Conclusion. Time Will Tell: A Food of Opposition Notes Works Cited Index

Read more less

Book SynopsisTrade Review"Brief, but enlightening. . . . Deeply appreciative of Russian cuisine . . . and the ability of Russian cooks to take whatever was available and turn it into something edible and memorable." * Food Politics *"Replete not only with life and enthusiasm, but also with a deep wellspring of knowledge. . . . A wonderful, rich and thought-provoking book." * The TLS *"This concise, information-dense, yet delightful book provides a window into the nature and history of Russian national cuisine. . . . Goldstein’s book…can be recommended to almost any reader." * Economic Botany *"A lyrical tribute to the author's decades-long relationship, both professional and personal, with Russian food. . . . If readers want to grasp the sensory and emotional importance of certain well-loved foods and dishes in Russia, they could do no better." * The Russian Review *Table of ContentsList of Illustrations Preface Introduction 1 The Land and Its Flavor 2 Hardship and Hunger 3 Hospitality and Excess Coda: Post-Soviet Russia Acknowledgments Suggestions for Further Reading Index

Read more less

Book SynopsisTrade Review"One of New Scientist's best science books to read in 2021""A New Scientist Book of the Year""A Choice Outstanding Academic Title of the Year""Engrossing and novel. . . . [A] fascinating and fact-filled book."---Marc Bekoff, Psychology Today"An eye-opening and mouth-watering new book."---Bill Thompson, Post and Courier"An engaging trip through time, science, and food."---Amy Halloran, Times Union"Dunn and Sanchez are indeed the perfect hosts, guiding readers, with humor and expertise, through a feast of entertaining anecdotes in fields such as ecology, agriculture, psychology, art and chemistry."---Grace Rajendran, Shelf Awareness"Our hosts at this empirical dinner party envision a new future for the study of flavor, with seats for the curious of every stripe. . . . A persuasive, entertaining argument about how our avid pursuit of deliciousness helped shape our evolutionary path." * Kirkus Reviews *"Fascinating, unusual and truly ‘delicious’ (in more than one sense)"---Vitali Vitaliev, Engineering and Technology"Dunn and Sanchez are scrupulous in the way they present their evidence and arguments. . . . a charming book."---Simon Ings, New Scientist"[Dunn and Sanchez] draw from anthropology, ecology, food science, chemistry, biology, and other fields to create a compelling perspective on how flavor has driven diets and food choices in the past and continues to do so now. . . . An insightful narrative spiced with witty asides and relatable notes."---M. H. Albro, Choice"Written with an entertaining mix of anecdotes from the authors’ culinary travels as well as findings from the latest research, Dunn and Sanchez stir together a rich variety of ingredients to create a highly satisfying and indeed flavoursome narrative."---P.D. Smith, The Guardian

Read more less

Book SynopsisFrom ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture.Trade Review“It is written in a clear and comprehensible manner for those interested in food studies, not only from an anthropological perspective, but also encompassing the stance of social sciences, and is much more than a mere introduction or textbook. The author reveals personal involvement in the way her own research is incorporated into the text, and the theory is creatively interwoven with an ethnographic approach.” * Journal of the Royal Anthropological Institute *“... A great introductory read for students (or anyone) interested in thinking about how and why we 'do food' in modern societies.” * Cuizine: The Journal of Canadian Food Cultures *Table of ContentsList of Illustrations List of Tables, Diagrams and Boxes Acknowledgments Prologue: Setting the Anthropological Table An Anthropological Appetite for Food Social Anthropological Methods and Principles Cuisines Pondering the Imponderabilia: An Autoethnographic Approach 1. Omnivorousness: Classifying Food Introduction Omnivorousness The Omnivore’s Dilemma Food Classifications and Rules Eating for Health: Whose Rules? Whose Authority? Redux Omnivore’s Dilemma: Too Many Rules, Too Much Food? 2. Settled Ingredients: Domestic Food Production Introduction Food-Getting Strategies and Cuisines Hunter-Gathering or Foraging Domestication of Plants and Animals Pastoralism Horticulture Agriculture 3. Mobile Ingredients: Roots, Routes, and Realities of Industrialized Agriculture Introduction Imagining Global Routes Long-Distance Trade Routes: Spices and Exotic Foods Roots of Industrialized Agricultural: Plentiful Food for All? Retailing Food: Markets to Supermarkets Exporting Industrial Agriculture 4. Cooks and Kitchens Introduction The Origins of Fire Use and Cooking Cooking Techniques Cooking and Food-Getting Strategies Beyond Culinary Triangles: Toward Contextual Meanings Cooking and Gender Men’s Conspicuous Cooking: Public Cuisine Chefs, Celebrity, and the Shaping of National Cuisines Domestic Kitchens: Gender and Home Cooking 5. Recipes and Dishes Introduction Recipes: Creating Dishes Experiential Cooking: Performing Domestic Recipes Textual Cooking: Reading Commercial Recipes Cookbooks: Codifying National Cuisines British Cuisine: From Cookbooks to Curry 6. Eating In: Commensality and Gastro-Politics Introduction Meals: Patterns of Eating Gastro-Politics Special Meals: Feasting Types of Feasts 7. Eating Out and Gastronomy Introduction Eating Away from Home: A Risky Business? Street Food: Eating Standing Up Restaurant Food: Eating Sitting Down Characteristics of Restaurants Gastronomy: Cultivating Culinary Taste Types of Restaurants: Gastronomic Foodscapes Ethnic Cuisines: Diaspora Dining Restaurants as “Ethnosites”: Cross-Cultural Encounters 8. Global Indigestion: Resetting the Agenda for Food Security Introduction Indigestion: Malnutrition and Global Gastro-Politics From the Top Down: The Gastro-Politics of Food In/Security Four Pillars of Food Security Food Quantity: The FAO’s Agenda and Challenges Resetting the FAO Agenda: Sustainable Agriculture Food Quality: The WHO’s Agenda and Challenges Resetting the WHO Agenda: Healthy Diet From the Ground Up: Grassroots Activism Resetting the Menu: Food Security and Healthy Food 9. Local Digestion: Making the Global at Home Introduction Foodscapes: Materializing Global Foods Local Shopping: Retailing the Meaning of Food Fast and Tasty: Localizing Global Dishes Locavorism: Eating Locally Farmers’ Markets: Local Foods and Faces Brew and Serve: Localizing a Global Beverage Hybrid Consumption: Local and Global Realities Epilogue: Leftovers to Takeaway Takeaway Cuisine Takeaway Leftovers Glossary Bibliography Index

Read more less

Book SynopsisSushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, this book is a must read for understanding sushi’s past, its variety and sustainability and how it became one of the world’s greatest anonymous cuisines.Trade Review"Occupying a modest middle ground between cookbook and essay collection Rath's writing is light, unhampered by the weight of academia. He interjects personal asides, recalling tastes and experiences that add sparkle to his chronology of sushi. Ultimately, however, it's the lesser-known sushi knowledge that singles out Oishii as a must-own for hungry minds and sushi fanatics alike." * Japan Times *"Informative, lovingly illustrated. . . . Starting with the medieval period and moving into the contemporary era, this comprehensive and very readable volume is best accompanied with a plate of sushi (and perhaps some sake) nearby. . . . Oishii means ‘delicious,’ and this describes the book from both a culinary and a visual perspective. The book is dotted with recipes, from the simple Five Lord’s Soup (‘Finely dice pickled fish and meat on a cutting board. Add water and boil. Use this as the basis for soup stock.’) to minnow sushi—for those with access to minnows, it’s ready to eat in one day—and how to select the right mackerel to avoid dried-out flesh. Complementing these are more contemporary recipes for home cooks, archival photographs and woodblock prints, and mouthwatering closeups of prepared sushi, making Oishii an enlightening treat for the senses." * Digestible Bits and Bites *“Without a doubt the most definitive book I have ever read on what is now one of the world’s most popular foods. Rath’s Oishii is not only well-written and packed with fascinating, delicious information, but easy to read as well. It belongs on the bookshelf of any lover of good food.” -- Ken Hom, OBE, author, chef, and TV presenter“Deploying gorgeous visual material and exquisite detail from over a millennia of Chinese and Japanese written sources, Rath historicizes, regionalizes, and denationalizes the contested story of the birth and transformation of various kinds of sushi. He also shows how this modest dish went global as it acquired substantial cultural capital in the late twentieth century. A lucid and beautifully produced book.” -- Krishnendu Ray, chair, Department of Nutrition and Food Studies, NYU Steinhardt"Oishii means 'delicious' in Japanese, and this impressive book both nourishes and delights. Through prodigious research and recipes, Oishii carries us along sushi’s path from fermented fish to fresh. Rath’s narrative is revelatory as he traces sushi’s history in relation to culinary methodologies, nationalism, wartime rationing, global innovations, and more." -- Darra Goldstein, founding editor of "Gastronomica" and author of "Beyond the North Wind""Rath’s smart, historically riveting, contemporarily grounded deconstruction of sushi kept me turning each page in anticipation of yet another fascinating fact on one of my most deeply loved foods. For chefs and food geeks, Oishii reveals a number of sushi methods heretofore not found in English and thus serves as an extremely valuable contribution to the landscape of Japanese food writing." -- Nancy Singleton Hachisu, author of "Japan: The Cookbook"

Read more less

Book Synopsis''A must-read for anyone interested in food and the future'' Yotam OttolenghiBased on ten years of surveying farming communities around the world, top New York chef Dan Barber''s The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible. The ''first plate'' was a classic meal centred on a large cut of meat with few vegetables. On the ''second plate'', championed by the farm-to-table movement, meat is free-range and vegetables are locally sourced. It''s better-tasting, and better for the planet, but the second plate''s architecture is identical to that of the first. It, too, disrupts ecological balances, causing soil depletion and nutrient loss - it just isn''t a sustainable way to farm or eat. The ''third plate'' offers a solution: an integrated system of vegetable, cereal and livestock production that is fully supported - in fact, dictated - by what we choose to cook for dinner. The Third Plate is where good farming and good food intersect.Trade ReviewDan Barber's new book, The Third Plate, is an eloquent and thoughtful look at the current state of our nation's food system and how it must evolve. Barber's wide range of experiences, both in and out of the kitchen, provide him with a rare perspective on this pressing issue. A must read -- Al GoreBarber is a stylish writer and a funny one, too * New York Times *The book that, perhaps more than any other in recent times, laid out the urgent imperative that to look after the land we grow our food on is to eat as best we can and vice-versa. It redefined nutrition, agriculture and fl avour, and established Barber as the preeminent voice in food that is as ethical as it is excellent * Guardian *

Read more less

Book SynopsisIslam is the only major world religion that resists the juggernaut of alcohol consumption. In many Islamic countries, alcohol is banned; in others, it plays little role in social life. Yet, Muslims throughout history did drink, often to excess—whether sultans and shahs in their palaces, or commoners in taverns run by Jews or Christians. This evocative study delves into drinking’s many historic, literary and social manifestations in Islam, going beyond references to ‘hypocrisy’ or the temptations of ‘forbidden fruit’. Rudi Matthee argues that alcohol, through its ‘absence’ as much as its presence, takes us to the heart of Islam. Exploring the long history of this faith—from the eight-century Umayyad dynasty to Erdoğan’s Turkey, and from Islamic Spain to modern Pakistan—he unearths a tradition of diversity and multiplicity in which Muslims drank, and found myriad excuses to do so. They celebrated wine and used it as a poetic metaphor, even viewing alcohol as a gift from God—the key to unlocking eternal truth. Drawing on a plethora of sources in multiple languages, Matthee presents Islam not as an austere and uncompromising faith, but as a set of beliefs and practices that embrace ambivalence, allowing for ambiguity and even contradiction.Trade Review'[A] sensitive and nuanced exploration of the inner lives of people with whom, though remote in time and place from us, we would have enjoyed sharing a drink.' -- Asian Review of Books‘This evocative study delves into drinking’s many historic, literary and social manifestations in Islam.’ -- H-Net'That Islamic culture makes no room for alcohol is a myth that has long clouded views of and within Islam. Rudi Matthee debunks this myth with the deftness and authority we have come to expect from one of our most accomplished scholars of Islamic cultures. Intoxicatingly good.' -- Christopher de Bellaigue, author of 'The Islamic Enlightenment' and 'The Lion House''Matthee's fascinating study of wine and wine-drinking in the Muslim world explores not only production and consumption but a rich culture of poetic ecstasy and revelry. Erudite and yet accessible, this outstanding book will find its deserved place within a growing body of sociocultural histories.' -- Abbas Amanat, William Graham Sumner Professor of History Emeritus, Yale University, and author of 'Iran: A Modern History''An excellent and important book covering the entire history of Islam and a very large part of the Islamic world. Drawing on a wide variety of sources, it is engaging and well written throughout.' -- Devin Stewart, Professor of Arabic and Islamic Studies, Emory College of Arts and Sciences'The first comprehensive engagement with the history of alcohol in the Islamic world, from the early days of the revelation to the nuances of contemporary alcohol policy and practice in major Muslim-majority countries. A novel, timely and compelling contribution.' -- Maziyar Ghiabi, Senior Lecturer in Medical Humanities and Politics, University of Exeter

Read more less

Book SynopsisThe chemical compound DDT first earned fame during World War II by wiping out insects that caused disease and boosting Allied forces to victory. Americans granted it a hero''s homecoming, spraying it on everything from crops and livestock to cupboards and curtains. Then, in 1972, it was banned in the US. But decades after that, a cry arose to demand its return. This is the sweeping narrative of generations of Americans who struggled to make sense of the notorious chemical''s risks and benefits. Historian Elena Conis follows DDT from postwar farms, factories, and suburban enclaves to the floors of Congress and tony social clubs, where industry barons met with Madison Avenue brain trusts to figure out how to sell the idea that a little poison in our food and bodies was nothing to worry about.In an age of spreading misinformation on issues including pesticides, vaccines, and climate change, Conis shows that we need new ways of communicating about science-as a constantly evolving discipline, not an immutable collection of facts-before it''s too late.

Read more less

Book SynopsisGary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on his own family's history as spice traders, as well as travel narratives, historical accounts, and his expertise as an ethnobotanist, Nabhan describes the critical roles that Semitic peoples and desert floras had in setting the stage for globalized spice trade. Traveling along four prominent trade routesthe Silk Road, the Frankincense Trail, the Spice Route, and the Camino Real (for chiles and chocolate)Nabhan follows the caravans of itinerant spice merchants from the frankincense-gathering grounds and ancient harbors of the Arabian Peninsula to the port of Zayton on the China Sea to Santa Fe in the southwest United States. His stories, recipes, and linguistic analyses of cultural diffusion routes reveal the extent to which aromatics such as cumin, cinnamon, saffron, and peppers became adopted worldwide as signature ingredients of diverse cuisines. Cumin, Camels, and Caravans demonstrates that two particular desert cultures often depicted in constant conflictArabs and Jewshave spent much of their history collaborating in the spice trade and suggests how a more virtuous multicultural globalized society may be achieved in the future. Trade Review"Richly embroidered with detail, Cumin, Camels, and Caravans by scholar Gary Paul Nabhan is part history, part geography, part cookbook, and part travel memoir. . . . Interspersed with recipes from various stops on historical spice routes, Nabhan discusses the botany, linguistic history, and trade history of each substance, but far from being dry accounts, they bring the wonder of many ingredients we now view as commonplace into focus; Nabhan's painstaking research has not eclipsed an evident natural knack for storytelling." * Saveur *"Nabhan is the ideal travelling companion. With an ancestry that stretches back to the spice-trading Nabheni tribe of Oman, Nabhan is by profession an ethnobotanist and food writer with a clutch of culinary history books under his belt. And he wears his erudition lightly. Although the book is referenced like an academic tome, it reads like a detective story – albeit one with generous pinches of exotic smells and alluring flavours thrown in. Spiced locusts, anyone?" * History Today *"Heady historical and cultural study of ancient trade routes. . . . Nabhan adds pungent pinches of botany and gastronomy." * Nature *"Gary Paul Nabhan, a food scholar and prolific author, is the guide on a journey that also travels through subjects as diverse as botany and archaeology. Even when following well-worn paths, he is never a dull host. . . . While the book is ostensibly about spices, what holds it together is a deeper sense of distance from nature and the deep past, a force that continues to impel pilgrims, travellers and even foodies towards distant and exotic places." * Times Higher Education *"...a worthwhile read. Nabhan achieved what he set out to in this book, and brings to light a cultural historical geography of spices and people that has not, to my knowledge, been pulled together in quite the way he has done before." * AAG Review of Books *"Gary Paul Nabhan weaves a fascinating story." * Santa Fe New Mexican *"This book is a singular achievement . . . . A most absorbing book and highly recommended." * Chicago Botanic Garden *“Anyone who has traveled ancient routes, or dreamed of doing so, will find deep satisfaction in Cumin, Camels and Caravans: A Spice Odyssey." * Forbes *Table of ContentsList of Illustrations List of Recipes List of Spice Boxes Introduction: The Origin of “Species” 1. Aromas Emanating from the Driest of Places 2. Caravans Leaving Arabia Felix 3. Uncovering Hidden Outposts in the Desert 4. Omanis Rocking the Cradle of Civilization 5. Mecca and the Migrations of Muslim and Jewish Traders 6. Merging the Spice Routes with the Silk Roads 7. The Flourishing of Cross-Cultural Collaboration in Iberia 8. The Crumbling of Convivencia and the Rise of Transnational Guilds 9. Building Bridges between Continents and Cultures 10. Navigating the Maritime Silk Roads from China to Africa 11. Vasco da Gama Mastering the Game of Globalization 12. Crossing the Drawbridge over the Eastern Ocean Epilogue: Culinary Imperialism and Its Alternatives Acknowledgments Notes Index

Read more less

Book SynopsisIn this magnificent guide to England''s cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers'' market, visiting the Tudor working man''s table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.Trade ReviewThis is a marvellous read ... [Clarissa Dickson Wright's] skill is to make food, even 800 years ago, seem relevant and amusing today * Country Life *Magnificently eccentric and robustly informative ... an impressive tour of the horizon of a well-stocked mind ... [a] glorious sense of the continuity of English cuisine from the Middle Ages to the present shines from every page of this engaging, funny and admirably entertaining history * Sunday Telegraph *Combining her two great passions of food and history, she takes us on a chatty and fascinating crawlfrom Medieval times when pigeons, eels and nettles were staples, to the pizzas, baked beans and chips of today ... consistently entertaining and informative * Daily Mail *CDW has produced a most relishable feast -- The Monday Book * Independent *One of the strengths of the book is the author's comprehensive personal experience of the foods she describes. If you want to know the correct way to fillet a rook, or are curious about the taste of tripe made from cow's udder, then you couldn't hope for a more knowledgeable guide * Mail on Sunday *

Read more less

Book SynopsisWINNER OF THE FORTNUM AND MASON DEBUT COOKERY BOOK AWARD''Recreate vibrant, playful and expertly balanced dishes that are bursting with flavour and steeped in legacy - an instant modern classic'' Jamie Oliver Cookery SchoolA beautiful, familiar and comforting cookbook I can't wait to buy it for everyone I know' Candice Carty-WilliamsAn outstanding gem of a book vibrant, exciting and full of modern twists' Ixta BelfrageAs the daughter of Jamaican immigrants, Marie Mitchell''s cooking is motivated by a powerful desire to understand and celebrate those recipes that have been passed down from generation to generation. In Kin, her hotly anticipated debut cookbook, she shares dishes from the Caribbean and its diaspora, exploring the connection food can foster between different times and different places, and between friends, families and strangers.Accompanied by gorgeous photographs, many of them shot on location in the Caribbean, the book''s eighty recipes - which include crispy saltfish fritters, rich and tempting aubergine curry, slow cooked jerk pork, zingy lime and ginger cheesecake and sweet Guinness punch - confound the widespread misconceptions about Caribbean food that abound in the West, which draw on stereotypes of intense heat, pungent smoke and a handful of familiar dishes. But while chilli is certainly a key ingredient and cooking over fire has a long and storied history, Caribbean cookery is also subtle and playful, layering different notes and spices carefully to create delicate, rewarding flavours.Crackling with energy and heart, Kin is a love letter to Marie''s Caribbean identity, a journey through the region''s myriad food cultures and a tribute to this most resourceful, resilient and joyous of cuisines. Here, Caribbean food emerges as one of the first truly global cuisines, borne out of the violent convergence of African, American, European and South Asian cultures in the long, troubling history of empire and emancipation, its legacy preserved - and, ultimately, transformed - by the kinship of those who share food.

Read more less