Cultural studies: food and society Books

Book SynopsisAn Eater Best Food Book of 2023A Smithsonian Best Food Book of 2023From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staplesfeaturing original illustrations and recipes from around the world.As Julia Child once said, It is hard to imagine a civilization without onions. Historically, she's been rightand not just in the kitchen. Flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for sautés, stews, and sauces, but for medicines, metaphors, and folklore. Now they''re Kurlansky''s most flavorful infatuation yet as he sets out to explore how and why the crop reigns from Italy to India and everywhere in between. Featuring historical images and his own pen-and-ink drawings, Kurlansky begins with the science and history of the only sulfuric acidspewing plant, then digs through its twenty varieties and the cultures built around them. Entering the kitchen, Kurlansky celebrates the raw, roasted, creamed, marinated, and pickled. Including a recipe section featuring more than one hundred dishes from around the world, The Core of an Onion shares the secrets to celebrated Parisian chef Alain Senderens's onion soup eaten to cure late-night drunkenness; Hemingway's raw onion and peanut butter sandwich; and the Gibson, a debonair gin martini garnished with a pickled onion. Just as the scent of sautéed onions will lure anyone to the kitchen, The Core of an Onion is sure to draw readers into their savory stories at first taste.

Read more less

Book Synopsis

Read more less

Book Synopsis'A gorgeously evocative family drama that takes you from sunny Australia to the beautiful Tuscan countryside - I couldn't put it down!' - Paige ToonOne coin for love, one for marriage, one to return to Rome.Two days ago, Lara Foxleigh tossed three gold coins into the Trevi Fountain. Now, she is caring for a cranky old man and living in a picturesque villa, half a world away from her home and the concerns of her loving but cloying family.Soon, it seems as if those wishes she made in Rome just might be coming true, and she may even be able to help heal a fifteen-year-old tragedy.Until Lara's past threatens to destroy everything she loves...Three Gold Coins is a masterfully written celebration of food, family, triumph over adversity, and love - a deliciously imperfect life.Trade ReviewI loved it - a perfect blend of sweet and spice. * Jenny Colgan on THE TEA CHEST *You will want to move into the wonderful world of Josephine Moon's The Tea Chest - it is so self-assured, so beautifully written, so evocative with its sense of place and smell. Really glorious on every level. And what a cracking story. * Cathy Kelly on THE TEA CHEST *A gorgeously evocative family drama that takes you from sunny Australia to the beautiful Tuscan countryside - I couldn't put it down! -- Paige Toon

Read more less

Book SynopsisLook. Swirl. Sniff. Taste. Savour. Whether you're tasting a refreshing white or an aromatic red, these well-known steps are the only proper way to take the first sip of wine. How did wine surpass all other beverages to achieve global domination? In Wine, Marc Millon travels back to the origins of modern man to find the answer, discovering that this heady drink is intertwined with the roots of civilization itself. Wine traces the long history of the most complex, mysterious and magical of the world's beverages. It takes us from the Transcaucasus some 8,000 years ago across the Mediterranean Sea and throughout Europe with classical civilization, to the New World with the conquistadors, on to the distant lands of Australia and New Zealand and now to the burgeoning economies of India and China, where wine culture has exploded in the past decade. Wine explains winemaking techniques past and present, looking at every part of the process from vine-growing to bottling and marketing, as well as exploring the culture - and character - of wines around the world. Crisp and concise, it is the perfect introduction for novices while offering an engaging chronicle for experts.Table of ContentsIntroduction 1 The Grape: The Triumph of Vitis vinifera 2 Across Wine-dark Seas: A Brief Overview of the Spread of Viticulture 3 The Great Vineyards of Europe 4 A World of Wine 5 From Grape to Glass 6 Final Thoughts Recipes Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index

Read more less

Book SynopsisSugar is one of the most beloved substances consumed by humans, and also one of the most reviled. It has come to dominate our diets - whether in candy, desserts, soft drinks or even bread and pasta sauces - for better and for worse. This fascinating history of this addictive ingredient reveals its incredible value as a global commodity and explores its darker legacies of slavery and widespread obesity.Sugar's past is chock-full of determined adventurers: relentless sugar barons and plantation owners who worked alongside plant breeders, food processors, distributors and politicians to build a business based on our cravings. Exploring both the sugar cane and sugar beet industries, Andrew F. Smith tells story after story of those who have made fortunes and those who have met their demise because of sugar's simple but profound hold on our palates. Delightful and surprisingly action-packed, this book offers a layered and definitive tale of sugar and the many people who have been caught in its spell, from barons to slaves, and from chefs to the countless among us born with that insatiable devil - the sweet tooth.

Read more less

Book SynopsisWith its unique aroma and heady buzz - the perfect accompaniment to even the spiciest tacos - tequila has won its way into drinkers' hearts worldwide. There are few places on earth besides Mexico that have the climate and terrain to evolve the agave plant from which tequila is made, and there are even fewer people who have the patience to wait the seven years or more that it takes 'the tree of marvels' to grow. Tequila is a lively history of this potent and popular drink.Mayans, Olmecs and Aztecs fermented a drink called pulque from the sap of the agave. It was reserved for pregnant women and priests - and their sacrifices. Later the Mexicans began to use distillation to make tequila and mescal and since its humble beginnings as a local firewater, it has exploded into global popularity. Ian Williams visits countless tequila producers, distributors and connoisseurs to tell the story of how tequila started in the agave lands of Mexico, became an icon of youthful inebriation and then developed into a truly artisanal product which today draws the most discerning drinkers. Including recipes for cocktails, as well as advice on the buying, storing, tasting and serving of tequila, mescal and other agave spirits, this book will delight beverage aficionados and anyone interested in the history of Mexico and its unique drinking culture.

Read more less

Book SynopsisDo you know your onions? From large, sweet onions to shallots, garlic, chives and leeks, the allium family contains some of the most popular vegetables in the world. Shy of the spotlight - except when repelling vampires, preserving mummies, curing heart disease or predicting the future - this lowly yet universal family of plants has been a friend to mankind from earliest times. Onions and Garlic follows the trail of these cherished plants through history and across the globe, tracing their story back to the earliest civilizations of the Fertile Crescent and the recipes of ancient Mesopotamia. Traders spread onion varieties through Central Asia and from there they moved across the world, as civilizations from the ancient Romans and Greeks to the Koreans and Japanese found this humble family of vegetables an indispensable part of their cuisines - and of their culture.The book reveals the close relationship between the allium and human worlds: the Welsh have proudly adopted the leek as their national symbol; in many societies, garlic has long been identified as a magical herb with supernatural origins; while onions symbolized the simple peasant life to French painters of the nineteenth century. Celebrated, denigrated, avoided or sought-after, the story of the allium family is filled with fine cuisine and art, peasants and kings, colonization and conquest, magic and medicine. But most of all, it's the story of a very ordinary vegetable.

Read more less

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