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Eating History


Author : Andrew F. Smith
language : en
Publisher: Columbia University Press
Release Date : 2011


Download Eating History written by Andrew F. Smith and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cooking categories.


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.

Eating In America


Author : Waverly Root
language : en
Publisher: Ecco
Release Date : 1981-08-01


Download Eating In America written by Waverly Root and has been published by Ecco this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981-08-01 with Cooking categories.


The story of American eating begins and ends with the fact that American food, by most of the world's standards, is not very good. This is a rather sad note considering the "land of plenty" the first American settlers found, and even sadder considering that with the vast knowledge of food we possess, we have still managed to create things such as the TV dinner and "Finger Lickin' Good" chicken. Nevertheless, America's eating habits, the philosophy behind these habits, and much of the food itself are deliciously fascinating. Waverly Root and Richard de Rochemont, in a style that is rich, tasty, and ironic, chronicle the history of American food and eating customs from the time of the earliest explorers to the present. In writing this chronicle on American food, Root and de Rochemont have in fact created a fresh and commanding history of the United States itself. Eating in America is an erudite, sumptuous, witty, marvelously readable study; truly a book to feast on time and again.

Consider The Fork


Author : Bee Wilson
language : en
Publisher: Basic Books
Release Date : 2012-10-09


Download Consider The Fork written by Bee Wilson and has been published by Basic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-09 with History categories.


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.

Monster Of God The Man Eating Predator In The Jungles Of History And The Mind


Author : David Quammen
language : en
Publisher: W. W. Norton & Company
Release Date : 2004-09-17


Download Monster Of God The Man Eating Predator In The Jungles Of History And The Mind written by David Quammen and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-09-17 with Nature categories.


"Rich detail and vivid anecdotes of adventure....A treasure trove of exotic fact and hard thinking."—The New York Times Book Review, front page For millennia, lions, tigers, and their man-eating kin have kept our dark, scary forests dark and scary, and their predatory majesty has been the stuff of folklore. But by the year 2150 big predators may only exist on the other side of glass barriers and chain-link fences. Their gradual disappearance is changing the very nature of our existence. We no longer occupy an intermediate position on the food chain; instead we survey it invulnerably from above—so far above that we are in danger of forgetting that we even belong to an ecosystem. Casting his expert eye over the rapidly diminishing areas of wilderness where predators still reign, the award-winning author of The Song of the Dodo examines the fate of lions in India's Gir forest, of saltwater crocodiles in northern Australia, of brown bears in the mountains of Romania, and of Siberian tigers in the Russian Far East. In the poignant and troublesome ferocity of these embattled creatures, we recognize something primeval deep within us, something in danger of vanishing forever.

The Art Of Dining


Author : Sara Paston-Williams
language : en
Publisher: National Trust
Release Date : 2012-06-21


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" ....a brilliant marriage of historical picture research, well-chosen recipes, and historical narrative..." Taste " ...the best single treatment of British food history that we have seen for years - or possibly ever." Anne Willan, Petits Propos Culinaires A reissue of the classic reference work on the history of cooking and eating. Behind the curious ingredients and mysterious language of old cookery books lies a completely different world, where the foods that we take for granted were often not available, their preparation, cooking and preservation were laborious and skilful tasks, and the art of dining reflected social attitudes quite removed from modern culinary practice. The Art of Dining includes historical recipes, together with their modern adaptations and covers Medieval, EarlyTudor, Elizabethan, Stuart, Georgian, Victorian and Edwardian periods. Sara Paston-Williams has used the great wealth of National Trust houses and records to produce this wonderful book which is a feast for the eye as well as a fascinating guide to all the arts of dining.

Drinking History


Author : Andrew F. Smith
language : en
Publisher: Columbia University Press
Release Date : 2014-06-10


Download Drinking History written by Andrew F. Smith and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-10 with Cooking categories.


A companion to Andrew F. Smith’s critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America’s diverse and complex beverage scene. Smith revisits the country’s major historical moments—colonization, the American Revolution, the Whiskey Rebellion, the temperance movement, Prohibition, and its repeal—and he tracks the growth of the American beverage industry throughout the world. The result is an intoxicating encounter with an often overlooked aspect of American culture and global influence. Americans have invented, adopted, modified, and commercialized tens of thousands of beverages—whether alcoholic or nonalcoholic, carbonated or caffeinated, warm or frozen, watery or thick, spicy or sweet. These include uncommon cocktails, varieties of coffee and milk, and such iconic creations as Welch’s Grape Juice, Coca-Cola, root beer, and Kool-Aid. Involved in their creation and promotion were entrepreneurs and environmentalists, bartenders and bottlers, politicians and lobbyists, organized and unorganized criminals, teetotalers and drunks, German and Italian immigrants, savvy advertisers and gullible consumers, prohibitionists and medical professionals, and everyday Americans in love with their brew. Smith weaves a wild history full of surprising stories and explanations for such classic slogans as “taxation with and without representation;” “the lips that touch wine will never touch mine;” and “rum, Romanism, and rebellion.” He reintroduces readers to Samuel Adams, Thomas Jefferson, George Washington, and the colorful John Chapman (Johnny Appleseed), and he rediscovers America’s vast literary and cultural engagement with beverages and their relationship to politics, identity, and health.

Food On Foot


Author : Demet Güzey
language : en
Publisher: Rowman & Littlefield
Release Date : 2017-04-01


Download Food On Foot written by Demet Güzey and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-01 with Cooking categories.


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.