Download or read book Eating History written by Andrew F. Smith and published by Columbia University Press. This book was released on 2009-09-18 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.
Download or read book Eating History written by Andrew F. Smith and published by Columbia University Press. This book was released on 2009 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prologue -- Oliver Evans's automated mill -- The Erie Canal -- Delmonico's -- Sylvester Graham's reforms -- Cyrus McCormick's reaper -- A multiethnic smorgasbord -- Giving thanks -- Gail Borden's canned milk -- The homogenizing war -- The transcontinental railroad -- Fair food -- Henry Crowell's Quaker special -- Wilbur O. Atwater's calorimeter -- The Cracker Jack snack -- Fannie Farmer's cookbook -- The Kelloggs' corn flakes -- Upton Sinclair's Jungle -- Frozen seafood and TV dinners -- Michael Cullen's super market -- Earle MacAusland's Gourmet -- Jerome I. Rodale's Organic gardening -- Percy Spencer's radar -- Frances Roth and Katharine Angell's CIA -- McDonald's drive-in -- Julia Child, the French chef -- Jean Nidetch's diet -- Alice Waters's Chez Panisse -- TVFN -- The Flavr Savr -- Mergers, acquisitions, and spin-offs -- Epilogue.
Download or read book Eating Puerto Rico written by Cruz Miguel Ortíz Cuadra and published by UNC Press Books. This book was released on 2013-10-14 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico. Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.
Download or read book Delizia written by John Dickie and published by Simon and Schuster. This book was released on 2008-01-08 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. A dynamic chronicle that is full of surprises, Delizia! draws back the curtain on much that was unknown about Italian food and exposes the long-held canards. It interprets the ancient Arabic map that tells of pasta's true origins, and shows that Marco Polo did not introduce spaghetti to the Italians, as is often thought, but did have a big influence on making pasta a part of the American diet. It seeks out the medieval recipes that reveal Italy's long love affair with exotic spices, and introduces the great Renaissance cookery writer who plotted to murder the Pope even as he detailed the aphrodisiac qualities of his ingredients. It moves from the opulent theater of a Renaissance wedding banquet, with its gargantuan ten-course menu comprising hundreds of separate dishes, to the thin soups and bland polentas that would eventually force millions to emigrate to the New World. It shows how early pizzas were disgusting and why Mussolini championed risotto. Most important, it explains the origins and growth of the world's greatest urban food culture. With its delectable mix of vivid storytelling, groundbreaking research, and shrewd analysis, Delizia! is as appetizing as the dishes it describes. This passionate account of Italy's civilization of the table will satisfy foodies, history buffs, Italophiles, travelers, students -- and anyone who loves a well-told tale.
Download or read book Paradox of Plenty written by Harvey Levenstein and published by Univ of California Press. This book was released on 2003-05-30 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is intended for those interested in US food habits and diets during the 20th century, American history, American social life and customs.
Download or read book The Restaurant written by William Sitwell and published by Simon and Schuster. This book was released on 2020-04-09 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: AS READ ON BBC RADIO 4 BOOK OF THE WEEK. The fascinating story of how we have gone out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today. Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today. Sitwell, restaurant critic for the Daily Telegraph and famous for his acerbic criticisms on the hit BBC show MasterChef, tackles this enormous subject with his typical wit and precision. He spies influences from an ancient traveller of the Muslim world, revels in the unintended consequences for nascent fine dining of the French Revolution, reveals in full hideous glory the post-Second World War dining scene in the UK and fathoms the birth of sensitive gastronomy in the US counterculture of the 1960s. This is a story of the ingenuity of the human race as individuals endeavour to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need and decadent pleasure. Sitwell, a familiar face in the UK and a figure known for the controversy he attracts, provides anyone who loves to dine out, or who loves history, or who simply loves a good read with an accessible and humorous history. The Restaurant is jam-packed with extraordinary facts; a book to read eagerly from start to finish or to spend glorious moments dipping in to. It may be William Sitwell’s History of Eating Out, but it’s also the definitive story of one of the cornerstones of our culture.
Download or read book Eating With History written by Tanya Abraham and published by Niyogi Books. This book was released on 2020 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eating With History: Ancient Trade-Influenced Cuisines of Kerala is an invaluable compendium of a culinary tradition and variety of food recipes that evolved out of Kerala’s kitchens. The food trail is extensive and as varied as it can get. The proximity to the sea and the natural beauty and resources of the state–especially the fragrant spices which grew in abundance–attracted inhabitants of foreign soils and inspired them to initiate overseas trade along what was later known as the Spice Route. In a state with fish, other sea food and vegetables dominating people’s food habits, the various kinds of meats, foreign cooking techniques and exotic flavours were curried to life from foreign trade influences and became significant foods. There are numerous recipes in each foreign-influenced community in Kerala, well represented in this book, in meticulous detail. These recipes were cherished by the families and handed down generations via cross-cultural interactions within Jews of the Paradesi and Malabari sects, Syrian Christians, Muslims, Anglo-Indians, Latin Catholics and others who mingled with and evolved from the local populace. The book provides a well-researched and rich cultural history of foreign food culture, tracing how the new elements adapted to local food traditions and evolved as a parallel line of foods, creating new textures, flavours and tastes.
Download or read book A Revolution in Eating written by James E. McWilliams and published by Columbia University Press. This book was released on 2005 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: History of food in the United States.
Download or read book Food on Foot written by Demet Güzey and published by Rowman & Littlefield. This book was released on 2017-04-01 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: What did great adventurers eat during their expeditions to the far corners of the world? How did they view the role of food in their survival and wellbeing? What about hikers and backpackers today who set out to enjoy nature, pushing their own boundaries of comfort for adventure. How does food impact their experience? And what do they have in common with pilgrims and soldiers? Food is a significant element of our relationship with nature. Whether a historical expedition or a weekend camping trip, a journey made on foot requires sustenance. Without mastering our relationship with food we would have not been to the South Pole or summited Mt. Everest or expanded to the west of America. However, in the reporting of these expeditions so far food has rarely taken a central role. It is possible to take a different stance and look at our time on trails with food as the leading character. Here, Demet Güzey offers a fun and interesting read on the social and cultural history, developments and challenges in food on trails and in the wild. She explores personal accounts, news articles and anecdotes to highlight how food has accompanied us in mountaineering, desert travel, and pilgrimage, in the army or on the street. From tinned foods to foraging in the wild, worm-infested hardtack to palate-dulling army rations, loss of appetite in high altitude to starvation at the trenches, no stone is left unturned in this tour of how we manage food on foot, and how disasters happen when we do not manage it so well. Readers will delight in both the stories of many of the famous explorations and the more current journeys.
Download or read book Eating Her Curries and Kway written by Nicole Tarulevicz and published by University of Illinois Press. This book was released on 2013-12-15 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discovering Singaporean identity through cooking and cuisine While eating is a universal experience, for Singaporeans it carries strong national connotations. The popular Singaporean-English phrase "Die die must try" is not so much hyperbole as it is a reflection of the lengths that Singaporeans will go to find great dishes. In Eating Her Curries and Kway: A Cultural History of Food in Singapore, Nicole Tarulevicz argues that in a society that has undergone substantial change in a relatively short amount of time, food serves Singaporeans as a poignant connection to the past. Eating has provided a unifying practice for a diverse society, a metaphor for multiracialism and recognizable national symbols for a fledgling state. Covering the period from British settlement in 1819 to the present and focusing on the post–1965 postcolonial era, Tarulevicz tells the story of Singapore through the production and consumption of food. Analyzing a variety of sources that range from cookbooks to architectural and city plans, Tarulevicz offer a thematic history of this unusual country, which was colonized by the British and operated as a port within Malaya. Connecting food culture to the larger history of Singapore, she discusses various topics including domesticity and home economics, housing and architecture, advertising, and the regulation of food-related manners and public behavior such as hawking, littering, and chewing gum. Moving away from the predominantly political and economic focus of other histories of Singapore, Eating Her Curries and Kway provides an important alternative reading of Singaporean society.
Download or read book Modern Food Moral Food written by Helen Zoe Veit and published by UNC Press Books. This book was released on 2013-08-01 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat. Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.
Download or read book The Secret History of Food written by Matt Siegel and published by HarperCollins. This book was released on 2021-08-31 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? “As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies.
Download or read book The Forme of Cury a Roll of Ancient English Cookery written by Samuel Pegge and published by Cambridge University Press. This book was released on 2014-12-11 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 1780 edition of one of the oldest English-language cookbooks, presenting a range of everyday and ceremonial dishes.
Download or read book An Edible History of Humanity written by Tom Standage and published by Bloomsbury Publishing USA. This book was released on 2010-05-03 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: A lighthearted chronicle of how foods have transformed human culture throughout the ages traces the barley- and wheat-driven early civilizations of the near East through the corn and potato industries in America.
Download or read book Food Fights written by Charles C. Ludington and published by UNC Press Books. This book was released on 2019-08-29 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: What we eat, where it is from, and how it is produced are vital questions in today's America. We think seriously about food because it is freighted with the hopes, fears, and anxieties of modern life. Yet critiques of food and food systems all too often sprawl into jeremiads against modernity itself, while supporters of the status quo refuse to acknowledge the problems with today's methods of food production and distribution. Food Fights sheds new light on these crucial debates, using a historical lens. Its essays take strong positions, even arguing with one another, as they explore the many themes and tensions that define how we understand our food—from the promises and failures of agricultural technology to the politics of taste. In addition to the editors, contributors include Ken Albala, Amy Bentley, Charlotte Biltekoff, Peter A. Coclanis, Tracey Deutsch, S. Margot Finn, Rachel Laudan, Sarah Ludington, Margaret Mellon, Steve Striffler, and Robert T. Valgenti.
Download or read book The American Way of Eating written by Tracie McMillan and published by Simon and Schuster. This book was released on 2012-02-21 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: A journalist traces her 2009 immersion into the national food system to explore how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk, and Applebee's expediter while living within the means of each job.
Download or read book Eating with Uncle Sam written by Patty Reinert Mason and published by Giles. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents dozens of recipes and historical tidbits that have made their way into the National Archives collections.
