An Edible History of Humanity

An Edible History of Humanity
Available:
Author: Tom Standage
Pages: 288
ISBN: 9780802719829
Release: 2009-07-01
Editor: Bloomsbury Publishing USA

DESCRIPTION OF THE BOOK:

The bestselling author of A History of the World in 6 Glasses charts an enlightening history of humanity through the foods we eat. Throughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. An Edible History of Humanity is an account of how food has helped to shape and transform societies around the world, from the emergence of farming in China by 7,500 BCE to today's use of sugar cane and corn to make ethanol. Food has been a kind of technology, a tool that has changed the course of human progress. It helped to found, structure, and connect together civilizations worldwide, and to build empires and bring about a surge in economic development through industrialization. Food has been employed as a military and ideological weapon. And today, in the culmination of a process that has been going on for thousands of years, the foods we choose in the supermarket connect us to global debates about trade, development and the adoption of new technologies. Drawing from many fields including genetics, archaeology, anthropology, ethno-botany and economics, the story of these food-driven transformations is a fully satisfying account of the whole of human history.

An Edible History of Humanity

An Edible History of Humanity
Available:
Author: Tom Standage
Pages: 300
ISBN: 9781782391654
Release: 2012-12-06
Editor: Atlantic Books Ltd

DESCRIPTION OF THE BOOK:

Throughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. In An Edible History of Humanity Tom Standage serves up a hugely satisfying account of ways in which food has, indirectly, helped to shape and transform societies around the world. It is a dazzling account of gastronomic revolutions from pre-history to the present.

An Edible History of Humanity

An Edible History of Humanity
Available:
Author: Tom Standage
Pages: 288
ISBN: 9780802719911
Release: 2010-04-27
Editor: Bloomsbury Publishing USA

DESCRIPTION OF THE BOOK:

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.

A History of the World in Six Glasses

A History of the World in Six Glasses
Available:
Author: Tom Standage
Pages: 320
ISBN: 9780307375117
Release: 2010-01-08
Editor: Anchor Canada

DESCRIPTION OF THE BOOK:

Whatever your favourite tipple, when you pour yourself a drink, you have the past in a glass. You can likely find them all in your own kitchen — beer, wine, spirits, coffee, tea, cola. Line them up on the counter, and there you have it: thousands of years of human history in six drinks. Tom Standage opens a window onto the past in this tour of six beverages that remain essentials today. En route he makes fascinating forays into the byways of western culture: Why were ancient Egyptians buried with beer? Why was wine considered a “classier” drink than beer by the Romans? How did rum grog help the British navy defeat Napoleon? What is the relationship between coffee and revolution? And how did Coca-Cola become the number one poster-product for globalization decades before the term was even coined?

Writing on the Wall

Writing on the Wall
Available:
Author: Tom Standage
Pages: 288
ISBN: 9781408842072
Release: 2013-10-10
Editor: A&C Black

DESCRIPTION OF THE BOOK:

Today we are endlessly connected: constantly tweeting, texting or e-mailing. This may seem unprecedented, yet it is not. Throughout history, information has been spread through social networks, with far-reaching social and political effects. Writing on the Wall reveals how an elaborate network of letter exchanges forewarned of power shifts in Cicero's Rome, while the torrent of tracts circulating in sixteenth-century Germany triggered the Reformation. Standage traces the story of the rise, fall and rebirth of social media over the past 2,000 years offering an illuminating perspective on the history of media, and revealing that social networks do not merely connect us today – they also link us to the past.

The Story of Food

The Story of Food
Available:
Author: DK
Pages: 360
ISBN: 9781465494788
Release: 2018-05-01
Editor: Penguin

DESCRIPTION OF THE BOOK:

From the fish that started a war to the pope poisoned with chocolate, discover the fascinating stories behind the origins, traditions, and uses of our food. Explore the tales, symbolism, and traditions that come wrapped up in the food on our plates - food that not only feeds our bodies but also makes up our culture. The Story of Food is a sumptuously illustrated exploration of our millennia-old relationship with nearly 200 foods. A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history. Discover how foods have become a part of our culture, from their origins and how they are eaten to their place in world cuisine today.

Food

Food
Available:
Author: Paul Freedman,Professor Paul Freedman
Pages: 368
ISBN: 0520254767
Release: 2007
Editor: Univ of California Press

DESCRIPTION OF THE BOOK:

This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.

Seriously Curious

Seriously Curious
Available:
Author: Tom Standage
Pages: 329
ISBN: 9781782834847
Release: 2018-11-01
Editor: Profile Books

DESCRIPTION OF THE BOOK:

Some questions you never think to ask. Others, you didn't know you didn't know. And some facts are so surprising they cry out for answers. What can a president actually do? Why do cities sink into the ground? Why is Australia seemingly invulnerable to recessions? Why do people in couples do more housework than singletons? The brilliant minds of the Economist collect these questions. Individually, they might seem bite-sized and inconsequential, but taken together they can reveal a whole new world.

Cuisine and Empire

Cuisine and Empire
Available:
Author: Rachel Laudan
Pages: 488
ISBN: 9780520286313
Release: 2015-04-03
Editor: Univ of California Press

DESCRIPTION OF THE BOOK:

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Consider the Fork

Consider the Fork
Available:
Author: Bee Wilson
Pages: 352
ISBN: 9780465033324
Release: 2012-10-09
Editor: Basic Books

DESCRIPTION OF THE BOOK:

nating history, Wilson reveals the myriad innovations that have shaped our diets today. An insightful look at how we’ve changed food and how food has changed us, Consider the Fork reveals the astonishing ways in which the implements we use in the kitchen affect what we eat, how we eat, and how we relate to food.

A History of Food

A History of Food
Available:
Author: Maguelonne Toussaint-Samat
Pages: 776
ISBN: 9781444305142
Release: 2009-03-25
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement

Near a Thousand Tables

Near a Thousand Tables
Available:
Author: Felipe Fernandez-Armesto
Pages: 272
ISBN: 9780743234153
Release: 2002-06-04
Editor: Simon and Schuster

DESCRIPTION OF THE BOOK:

In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

Eating the Empire

Eating the Empire
Available:
Author: Troy Bickham
Pages: 288
ISBN: 9781789142457
Release: 2020-04-13
Editor: Reaktion Books

DESCRIPTION OF THE BOOK:

When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when 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 (circa 1660–1837), when such foreign goods as 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 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 British Empire.

Empires of Food

Empires of Food
Available:
Author: Andrew Rimas,Evan D. G. Fraser
Pages: 320
ISBN: 9781407060149
Release: 2010-09-02
Editor: Random House

DESCRIPTION OF THE BOOK:

For thousands of years we have grown, cooked and traded food, and over that time much has changed. Where once we subsisted on gritty, bland grains, we now enjoy culinary creations and epicurean delights made with vegetables from the New World, fish trawled from the deep sea, and flavoured with spices from the Orient. But how did we make that change from eating for survival to the innovations of modern cuisine? How has food helped to shape our culture? And what will happen when global warming and peak oil have their inevitable effect on agriculture? Empires of Food is an authoritative exploration of the innumerable ways that food has changed the course of history. The earliest cities, after all, were founded on the creation and exchange of food surpluses, and since then trade routes of ever greater sophistication have developed. We've built complex societies by shunting corn and wheat and rice along rivers, up deforested hillsides, and into the stockpots of history. But we cannot go on forever. As Evan D. G. Fraser and Andrew Rimas compellingly show, the abundance that we all enjoy comes at a price, and unless we think of a more sustainable way to grow, eat and enjoy food, we may find that our civilization reaches its best before date.

Since Eve Ate Apples Much Depends on Dinner

Since Eve Ate Apples Much Depends on Dinner
Available:
Author: Margaret Visser
Pages: 352
ISBN: 0802196462
Release: 2010-06-29
Editor: Open Road + Grove/Atlantic

DESCRIPTION OF THE BOOK:

A “funny and fascinating” cultural history about one of our favorite pastimes: eating (The Village Voice). This is a delightful and intelligent look at the food we eat, with a cornucopia of incredible details about the ways we do it. Presented like a meal, each chapter of Since Eve Ate Apples Much Depends on Dinner represents a different course or garnish, which Margaret Visser handpicks from the most ordinary American dinner: among them corn on the cob with butter and salt, roast chicken with rice, salad dressed in lemon juice and olive oil, and ice cream. Visser tells the story behind each of these foods and in the course of her inquiries reveals some unexpected treats: the history of Corn Flakes; the secret behind the more dissatisfactory California olives (they’re picked green, chemically blackened, and sterilized); and the fact that, in Africa, citrus fruits are eaten whole, rind and all. For food lovers of all kinds, unexpectedly entertaining book is a treasure of information from the author of the New York Times Notable Book The Rituals of Dinner. “Rich in surprising facts, unexpected connections, and a well-documented outrage at what modern technology and agribusiness have done to purity and quality . . . A remarkable amount of information [presented] seamlessly and entertainingly.” —Library Journal

A History of Food in 100 Recipes

A History of Food in 100 Recipes
Available:
Author: William Sitwell
Pages: 360
ISBN: 9780316255707
Release: 2013-06-18
Editor: Little, Brown

DESCRIPTION OF THE BOOK:

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A HISTORY OF FOOD IN 100 RECIPES is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.

Uncommon Knowledge

Uncommon Knowledge
Available:
Author: Tom Standage
Pages: 329
ISBN: 9781782835981
Release: 2019-11-07
Editor: Profile Books

DESCRIPTION OF THE BOOK:

The world can be an amazing place if you know the right questions to ask: How did carrots become orange? What's stopping us from having a four-day week? How can we remove all the broken bits of satellite from orbit? If everything is so terrible, why is the global suicide rate falling? The keen minds of the Economist love to look beyond everyday appearances to find out what really makes things tick. In this latest collection of The Economist Explains, they have gathered together the juiciest fruits of their never-ending quest for answers. For an uncommonly interesting read, take a peek at some Uncommon Knowledge - and pass it on! The world only gets more amazing when discoveries are shared.

A History of Food

A History of Food
Available:
Author: Maguelonne Toussaint-Samat
Pages: 824
ISBN: 0631194975
Release: 1994-09-28
Editor: Wiley-Blackwell

DESCRIPTION OF THE BOOK:

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history. Covers all known foodstuffs Copiously illustrated Full social and geographical coverage Awarded the History Prize of the Societe des gens de lettres de France, for the French edition Over 2500 sold in hardback.

The Victorian Internet

The Victorian Internet
Available:
Author: Tom Standage
Pages: 256
ISBN: 9781635573961
Release: 2018-08-14
Editor: Bloomsbury Publishing USA

DESCRIPTION OF THE BOOK:

A new edition of the first book by the bestselling author of A History of the World in 6 Glasses-the fascinating story of the telegraph, the world's first "Internet," which revolutionized the nineteenth century even more than the Internet has the twentieth and twenty first. The Victorian Internet tells the colorful story of the telegraph's creation and remarkable impact, and of the visionaries, oddballs, and eccentrics who pioneered it, from the eighteenth-century French scientist Jean-Antoine Nollet to Samuel F. B. Morse and Thomas Edison. The electric telegraph nullified distance and shrank the world quicker and further than ever before or since, and its story mirrors and predicts that of the Internet in numerous ways.

Cuisine and Culture

Cuisine and Culture
Available:
Author: Linda Civitello
Pages: 448
ISBN: 9780470403716
Release: 2011-03-29
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.