All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and ... But how does food, be it industrial or small scale, local or international, nutritious or unhealthy get to our plate? This book shows us how. Bringing us closer to the Korean people and their daily lives, this book shines new light on critical issues in the social history of this peninsula. In The Food of Paradise: Exploring Hawaii's Culinary Heritage, Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and ... Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Found inside – Page i"One night in Bangkok" : food and the everyday life of empire -- "Chasing the yum" : food procurement and early Thai Los Angeles -- Too hot to handle? restaurants and Thai American identity -- "More than a place of worship" : food festivals ... Found insideCuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. "The most thrilling ride ever. This book has everything I love."—Charlie Jane Anders, author of All the Birds in the Sky And coming soon, the brilliant sequel, A Desolation Called Peace! This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and ... Found insideAn authoritative history of the foods of India, complete with recipes, ranges from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj and includes information on the influence of various food ... DEVOURING JAPAN interrogates the global rise and spread of Japanese cuisine through offering original insights into Japanese culinary history, practice, and food-related values by an illustrious roster of food historians and Japan experts. Found inside“A very funny sendup of Italian-cooking-holiday-romance novels” (Publishers Weekly). Appetite for America is the incredible real-life story of Fred Harvey—told in depth for the first time ever—as well as the story of this country’s expansion into the Wild West of Bat Masterson and Billy the Kid, of the great days of ... It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past. Found insideWhat 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. Found insideAs told by a Franco-American couple (Stéphane is a cheesemonger, Jeni is an academic) this is an "impressive book that intertwines stories of gastronomy, culture, war, and revolution. . . The author of the thirteenth-century Arabic cookbook Kitāb al-?abīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invites adventurous cooks to test this hypothesis. The book is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media. From the bestselling author of The English comes Empire, Jeremy Paxman's history of the British Empire accompanied by a flagship 5-part BBC TV series, for readers of Simon Schama and Andrew Marr. History of food in the United States. Found insideChicago grew amazingly fast, becoming the second largest city in the US in 1890. Chicago itself and its immediate surrounding area was also the site of agriculture, both producing food for the city and for shipment elsewhere. Found insideAny reader interested in the role of food in history, culture, or politics, the production or consumption of food, or the teaching of critical thinking will find this book hard to put down."—Marion Nestle, Professor, New York University, ... This book is intended for those interested in US food habits and diets during the 20th century, American history, American social life and customs. This beautiful work of photographic reportage reveals his favorite spots, his special finds, and his gourmet delights. 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. Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. New York Times Bestseller A New York Times Notable Book Named one of the Best Books of the Year by the Wall Street Journal, the Economist, Foreign Affairs, and Kirkus Reviews Finalist for the National Book Critics Circle Award (Nonfiction) ... A Thirst for Empire takes a vast and in-depth historical look at how men and women--through the tea industry in Europe, Asia, North America, and Africa--transformed global tastes and habits and in the process created our modern consumer ... As a newlywed traveling in Italy, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. Found insideBut as Apicius draws closer to his ultimate goal, his dangerous single-mindedness threatens his young family and places his entire household at the mercy of the most powerful forces in Rome. “A gastronomical delight” (Associated Press), ... A Taste of Empire is a wacky, one-chef, culinary exploration of global food domination and the conquest of our appetites. 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. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. This English translation of al-Warraq’s tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Found insideMore importantly, however, the book fulfills the critical task of amalgamating these areas and putting them in conversation with one another. 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. 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. A collection of essays written for the column "The high & the low" in the magazine Garden & gun. The final chapter in this section explores the uses of food in the classroom. Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Found insideIn 100 Million Years of Food biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings. Found insideThose who engineered the epic tale of Chinese food were a politically disfranchised, numerically small, and economically exploited group, embodying a classic American story of immigrant entrepreneurship and perseverance. In Bountiful Empire, Priscilla Mary Işın examines the changing meanings of the Ottoman Empire’s foodways as they evolved over more than five centuries. Struggling to recover in the wake of her husband's premature death and stunned by a paternity suit against her husband's estate, food writer Maggie McElroy plans a trip to China to investigate the claim and to profile rising chef Sam Liang, ... This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman ... Found insideIn this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern ... Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. 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