Kategoria BISAC: Cooking >> History

A lively, informal history of over three centuries of southern hospitality and cuisine, Eating, Drinking, and Visiting in the South traces regional gastronomy from the sparse diet of Jamestown settlers, who learned from necessity to eat what the Indians ate, to the lavish corporate cocktail parties of the New South. Brimming with memorable detail, this book by Joe Gray Taylor ranges from the groaning plates of the great plantations, witnessed by Frederick Law Olmsted and a great many others, to the less-than-appetizing extreme guests often confronted in the South's nineteenth-century inns...

In Canada, the donut is often thought of as the unofficial national food. Donuts are sold at every intersection and rest stop, celebrated in song and story as symbols of Canadian identity, and one chain in particular, Tim Horton's, has become a veritable icon with over 2500 shops across the country. But there is more to the donut than these and other expressions of 'snackfood patriotism' would suggest. In this study, Steve Penfold puts the humble donut in its historical context, examining how one deep-fried confectionary became, not only a mass commodity, but an edible symbol of...

Today the things we eat and drink have crossed oceans, continents, and even airspace before reaching the dinner table. The complex systems and technologies devised throughout the centuries to deliver our food supply reveal surprising things about politics, culture, economies--and our appetites. In Mumbai, India's chaotic commercial capital, men use local trains, bicycles, and their feet to transport more than 170,000 lunches a day from housewives to their husbands, with almost no mix-ups. Modern shipping containers allow companies to send frozen salmon to China, where it can be cheaply...

This small book is not a comprehensive study of...

Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated...

"An animal swallows its food; a man eats it, but only a man of intelligence knows...how to dine."

"The man who gives a dinner for a group of his friends and takes no trouble over what they are to eat is not fit to have any friends."

"The discovery of a new dish does more for the happiness of mankind than the discovery of a new star."

The above are a few of the "transcendental" meditations upon cooking as an art and eating as a pleasure which glow throughout the length of Physiologie du Gout. Brillat-Savarin was alive to the necessity of charming and even...

The demand for spices in medieval Europe was extravagant and was reflected in the pursuit of fashion, the formation of taste, and the growth of luxury trade. It inspired geographical and commercial exploration, as traders pursued such common spices as pepper and cinnamon and rarer aromatic products, including ambergris and musk. Ultimately, the spice quest led to imperial missions that were to change world history.

This engaging book explores the demand for spices: why were they so popular, and why so expensive? Paul Freedman surveys the history, geography, economics, and...