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Tastes Of The Past And Present
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Download or read book Food written by Paul Freedman and published by Univ of California Press. This book was released on 2007 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Past and Present in Art and Taste by : Francis Haskell
Download or read book Past and Present in Art and Taste written by Francis Haskell and published by . This book was released on 1987 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essays om kunstopfattelse til forskellige tider fra 1700-tallet til nutiden
Book Synopsis Tastes of the Past and Present by : Niagara County Historical Society, Inc
Download or read book Tastes of the Past and Present written by Niagara County Historical Society, Inc and published by . This book was released on 2000 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Tasting the Past written by Jacqui Wood and published by History Press. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food historian and archaeologist Jacqui Wood's excellent Prehistoric Cooking is now in its third edition and is one of Oxbow's all time best sellers. This new offering is a more directly practical and popular affair, a cookbook with over 200 recipes to let the reader really experience the flavours of the past.
Book Synopsis Acquired Tastes by : Benjamin R. Cohen
Download or read book Acquired Tastes written by Benjamin R. Cohen and published by MIT Press. This book was released on 2021-08-17 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
Author :Nektaria Anastasiadou Publisher :American University in Cairo Press ISBN 13 :1649030010 Total Pages :326 pages Book Rating :4.6/5 (49 download)
Book Synopsis A Recipe for Daphne by : Nektaria Anastasiadou
Download or read book A Recipe for Daphne written by Nektaria Anastasiadou and published by American University in Cairo Press. This book was released on 2021-02-02 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: ELIF SHAFAK'S NEW YORK TIMES ISTANBUL READING LIST RUNCIMAN AWARD SHORTLIST ERIC HOFFER AWARD FINALIST & HONORABLE MENTION DUBLIN LITERARY AWARD LONGLIST WNBA GREAT GROUP READ SELECTION At the neighborhood café where pastry chef Kosmas, charming widower Fanis, and other Rum—Greek Orthodox Christian—friends meet regularly for afternoon tea, American-born Daphne arrives with her elderly aunt. Daphne unsettles hearts, provokes jealousies, and stirs up memories of the 1955 Istanbul pogrom, forcing Kosmas and Fanis to confront their painful history in order to risk new beginnings. A shrewd and humorous tale, A Recipe for Daphne invites the reader into the kitchens, loves, and secret lives of Istanbul's most ancient community.
Download or read book Tastes Like War written by Grace M. Cho and published by Feminist Press at CUNY. This book was released on 2021-05-18 with total page 231 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finalist for the 2021 National Book Award for Nonfiction Winner of the 2022 Asian/Pacific American Award in Literature A TIME and NPR Best Book of the Year in 2021 This evocative memoir of food and family history is "somehow both mouthwatering and heartbreaking... [and] a potent personal history" (Shelf Awareness). Grace M. Cho grew up as the daughter of a white American merchant marine and the Korean bar hostess he met abroad. They were one of few immigrants in a xenophobic small town during the Cold War, where identity was politicized by everyday details—language, cultural references, memories, and food. When Grace was fifteen, her dynamic mother experienced the onset of schizophrenia, a condition that would continue and evolve for the rest of her life. Part food memoir, part sociological investigation, Tastes Like War is a hybrid text about a daughter’s search through intimate and global history for the roots of her mother’s schizophrenia. In her mother’s final years, Grace learned to cook dishes from her parent’s childhood in order to invite the past into the present, and to hold space for her mother’s multiple voices at the table. And through careful listening over these shared meals, Grace discovered not only the things that broke the brilliant, complicated woman who raised her—but also the things that kept her alive. “An exquisite commemoration and a potent reclamation.” —Booklist (starred review) “A wrenching, powerful account of the long-term effects of the immigrant experience.” —Kirkus Reviews
Download or read book Food written by Paul Freedman and published by . This book was released on 2019-05-23 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Surveys the history of changing tastes in food and fine dining - what was available for people to eat, and how it was prepared and served - from prehistory to the present daySince earliest times food has encompassed so much more than just what we eat - whole societies can be revealed and analysed by their cusines. In this wide-ranging book, leading historians from Europe and America piece together from a myriad sources the culinary accomplishments of diverse civilizations, past and present, and the pleasures of dining. Ten chapters cover the food and taste of the hunter-gatherers and first farmers of Prehistory; the rich Mediterranean cultures of Ancient Greece and Rome; the development of gastronomy in Imperial China; Medieval Islamic cuisine; European food in the Middle Ages; the decisive changes in food fashions after the Renaissance; the effect of the Industrial Revolution on what people ate; the rise to dominance of French cuisine in the 19th and 20th centuries; the evolution of the restaurant; the contemporary situation where everything from slow to fast food vies for our attention. Throughout, the entertaining story of worldwide food traditions provides the ideal backdrop to today's roaming the globe for great gastronomic experiences.
Book Synopsis The Cooking Gene by : Michael W. Twitty
Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In 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 cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Book Synopsis The Invention of Taste by : Luca Vercelloni
Download or read book The Invention of Taste written by Luca Vercelloni and published by Routledge. This book was released on 2020-06-03 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Invention of Taste provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine and other social constructions? Unique amongst the senses, taste is at once a biologically derived sense, private, personal and individual, yet also a sensibility which can be acquired, shared, and communicated. Exploring the many factors that defined the evolution of taste – from medieval morals and medicine to social and cultural philosophy, the rise of aesthetics, birth of fashion, branding trends, and luxury worship in the age of mass consumption – Luca Vercelloni’s ambitious text provides readers with an outstanding introduction to the subject, making it the cultural history of taste.Now available for the first time in English, Taste features a new final chapter and a preface by series editor David Howes. Rich in detail and examples, this interdisciplinary work is an important read for students and researchers in sensory studies, philosophy, sociology and cultural studies, as well as gastronomy, fashion, design, and branding.
Download or read book Food History written by Sylvie Vabre and published by Routledge. This book was released on 2021-05-17 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Eating is a sensual experience. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Hitherto historians have shown little interest in the senses beyond taste, and this book fills that research gap. Four dimensions are treated: • Words, Symbols and Uses: Describing the Senses – an investigation of how specific vocabularies for food are developed. • Industrializing the Senses – an analysis of the fundamental change in the sensory qualities of foods under the pressure of industrialization and economic forces outside the control of the household and the artisan producer. • Nationhood and the Senses – an exploration of how the combination of the senses and food play into how nations saw themselves, and how food was a signature of how political ideologies played out in practical, everyday terms. • Food Senses and Globalization – an examination of links between food, the senses, and the idea of international significance. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.
Download or read book A Taste of the Past written by John Lane and published by . This book was released on 2004 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A rich collection of menu cards from historical feasts forms the basis of this journey back to an age of excess, via wartime culinary quirks and unusual gourmet delights, where kings and princes dined in style and politicians and presidents entertained one another with the fashionable food of the time. The menus themselves are delightfully decorated, and beautifully made. A dinner held in honour of General Garibaldi was graced by a paper lace meny card - the delicate filigree is still perfectly intact, unlike the warlike guest of honour. And Art Deco ladies lounge langorously in fruit dishes on the cover of a hotel menu from the early 1920s. From royal weddings to dinner at the captain's table, this fascinating collection of menus is brought to life by a commentary exploring their historical context, the people involved, and the culinary nuances of the menus themselves.
Book Synopsis Navigating Smell and Taste Disorders by : Marjorie Calvert
Download or read book Navigating Smell and Taste Disorders written by Marjorie Calvert and published by Demos Medical Publishing. This book was released on 2010-08-03 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Demos Health and the American Academy of Neurology Present a New Book for Patients with Smell and Taste Disorders Over 200,000 people visit doctors each year for smell and taste problems. Since our ability to smell and taste decreases with age, up to 14 million Americans aged 55 and older may live with these disorders, undiagnosed. Smell and taste disorders affect a person's ability to enjoy food and drink and may result in decreased appetite, weight loss, and too much added sugar and salt in the diet. In severe cases they may lead to depression. Smell and taste problems can also interfere with personal safety, limiting the ability to notice smoke and potentially harmful chemicals and gases. Navigating Smell and Taste Disorders is a unique collaboration between a doctor and a food consultant that both addresses the subject of smell and taste loss and provides food preparation tips and a special recipe section that will appeal to other senses and make food attractive again. This is a must-have reference book for all those living with smell and taste disorders. The book covers the whole disorder including How smell and taste work Causes of smell and taste problems Treatments What you can expect when you visit a specialist Recipes that will appeal to other senses and make food attractive again First-person accounts of coping with this disorder Navigating Smell and Taste Disorders is the inaugural book in the series Neurology Now Books from the American Academy of Neurology. Inspired by Neurology Now, the AAN's leading neurologic patient information magazine, Neurology Now Books are written from a multidisciplinary approach, combining the expertise of a neurologist with other related experts and patients and caregivers. Each volume will provide the reader with the most up-to-date information, answers to questions and concerns, and first-person accounts of others who are living with a neurologic disorder.
Book Synopsis The Taste of Place by : Amy B. Trubek
Download or read book The Taste of Place written by Amy B. Trubek and published by Univ of California Press. This book was released on 2008-05-05 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
Book Synopsis Tastes of Paradise by : Wolfgang Schivelbusch
Download or read book Tastes of Paradise written by Wolfgang Schivelbusch and published by Vintage. This book was released on 1993-06-29 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the extravagant use of pepper in the Middle Ages to the Protestant bourgeoisie's love of coffee to the reason why fashionable Europeans stopped sniffing tobacco and starting smoking it, Schivelbusch looks at how the appetite for pleasure transformed the social structure of the Old World. Illustrations.
Book Synopsis A Taste of the Past and Present by :
Download or read book A Taste of the Past and Present written by and published by . This book was released on 2005-11-10 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: recipes and history of Ardmore Baptist Church in Winston-Salem, NC
Book Synopsis Medieval Tastes by : Massimo Montanari
Download or read book Medieval Tastes written by Massimo Montanari and published by Columbia University Press. This book was released on 2015-03-24 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
