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The Curiosities Of Food Or The Dainties And Delicacies Of Different Nations Obtained From The Animal Kingdom
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Book Synopsis The Curiosities of Food: Or Dainties and Delicacies of Different Nations Obtained from the Animal Kingdom by : Peter Lund Simmonds
Download or read book The Curiosities of Food: Or Dainties and Delicacies of Different Nations Obtained from the Animal Kingdom written by Peter Lund Simmonds and published by . This book was released on 1859 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Curiosities Of Food Or The Dainties And Delicacies Of Different Nations Obtained From The Animal Kingdom by : PETER LUND SIMMONDS
Download or read book The Curiosities Of Food Or The Dainties And Delicacies Of Different Nations Obtained From The Animal Kingdom written by PETER LUND SIMMONDS and published by BoD – Books on Demand. This book was released on 2024-01-02 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: Peter Lund Simmonds, an outstanding 19th-century author, affords a tasty exploration of world gastronomy in his masterful work, "The Curiosities of Food: Or, The Dainties and Delicacies of Different Nations Obtained from the Animal Kingdom." Simmonds, an English author and agriculturalist, invites readers on a charming journey via the various culinary landscapes of diverse cultures. In this illuminating tome, the subtitle, "Or The Dainties And Delicacies Of Different Nations Obtained From The Animal Kingdom," guidelines at the focal point at the animal state as a wealthy supply of culinary treasures. Simmonds delves into the abnormal and distinct ingredients loved by using exclusive societies, weaving together a story that combines history, lifestyle, and gastronomy. With a keen eye for detail, Simmonds in all likelihood explores the cultural significance of diverse dishes, dropping light at the numerous techniques of acquiring sustenance from the animal country. From time-honored traditions to innovative culinary practices, the book is probable a treasure trove of statistics at the methods in which exceptional nations have harnessed the bounty of nature for his or her gastronomic delights.
Book Synopsis The Curiosities of Food by : Peter Lund Simmonds
Download or read book The Curiosities of Food written by Peter Lund Simmonds and published by . This book was released on 1859 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Curiosities of Food by : Peter Lund Simmonds
Download or read book The Curiosities of Food written by Peter Lund Simmonds and published by BoD – Books on Demand. This book was released on 2023-02-12 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reprint of the original. The publishing house Anatiposi publishes historical books as reprints. Due to their age, these books may have missing pages or inferior quality. Our aim is to preserve these books and make them available to the public so that they do not get lost.
Book Synopsis The Routledge Companion to Animal-Human History by : Hilda Kean
Download or read book The Routledge Companion to Animal-Human History written by Hilda Kean and published by Routledge. This book was released on 2018-09-03 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Routledge Companion to Animal-Human History provides an up-to-date guide for the historian working within the growing field of animal-human history. Giving a sense of the diversity and interdisciplinary nature of the field, cutting-edge contributions explore the practices of and challenges posed by historical studies of animals and animal-human relationships. Divided into three parts, the Companion takes both a theoretical and practical approach to a field that is emerging as a prominent area of study. Animals and the Practice of History considers established practices of history, such as political history, public history and cultural memory, and how animal-human history can contribute to them. Problems and Paradigms identifies key historiographical issues to the field with contributors considering the challenges posed by topics such as agency, literature, art and emotional attachment. The final section, Themes and Provocations, looks at larger themes within the history of animal-human relationships in more depth, with contributions covering topics that include breeding, war, hunting and eating. As it is increasingly recognised that nonhuman actors have contributed to the making of history, The Routledge Companion to Animal-Human History provides a timely and important contribution to the scholarship on animal-human history and surrounding debates.
Book Synopsis British Comment on the United States by : Ada B. Nisbet
Download or read book British Comment on the United States written by Ada B. Nisbet and published by Univ of California Press. This book was released on 2001-06-07 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: This bibliography of more than three thousand entries, often extensively annotated, lists books and pamphlets that illuminate evolving British views on the United States during a period of great change on both sides of the Atlantic. Subjects addressed in various decades include slavery and abolitionism, women's rights, the Civil War, organized labor, economic, cultural, and social behavior, political and religious movements, and the "American" character in general.
Book Synopsis The Insurance Cyclopáedia: Being a Dictionary of the Definition of Terms Used in Connexion with the Theory and Practice of Insurance in All Its Branches by : Cornelius Walford
Download or read book The Insurance Cyclopáedia: Being a Dictionary of the Definition of Terms Used in Connexion with the Theory and Practice of Insurance in All Its Branches written by Cornelius Walford and published by . This book was released on 1876 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Before Dinner written by M. Korthals and published by Springer Science & Business Media. This book was released on 2008-11-09 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an extensive, original and systematic treatment of many important philosophical and ethical aspects of food (consumption and production). May we eat just anything? Can we do everything with animals, even genetic modification? If not, how can we regulate those processes so that they lead to optimum animal welfare while at the same time producing optimum taste? The production of food also causes environmental pollution – does the fight against hunger have priority over the care of the environment? The care of the environment, animal welfare, and the quality of food should be in a certain harmony, but that is far from granted and hardly easy to achieve. These factors are often in conflict with each other, and a balance will thus need to be searched for. Other factors to take into consideration are the issue of global famine, the care for a farming class that is able to keep its head above water in a decent way, and a fair trade system that does not throw up unnecessary barriers for newcomers or small market participants and that promotes good nutrition. Famine continues to be a widespread phenomenon that violates human rights, causing nearly a billion people to suffer from hunger or malnutrition. At the same time, deliberate hunger, abundance, and obesity are prevalent in the Western world. Both issues refer to the social and cultural aspects of food. Scientific and technological developments like genetic modification and functional food also play an increasingly important role; almost every bite that we take is determined by scientific developments. An extra difficulty is that scientific information is often contradictory, or that it relies on statistical probabilities that are difficult to translate into everyday certitudes. All of these factors deserve attention, but it is the mix that is most important. In the land of food, ‘either or’ does not exist, only ‘both and’. The adequate measure of ‘both and’ serves as the starting point for this philosophical reflection. Before Dinner is a must-read for all people interested in contemporary ethical issues of food, such as university students and researchers of food, agricultural and life sciences, as well as policymakers in these fields, such as members of professional organisations focusing on food and agriculture (f.e., EURSAFE (European Society for Agriculture and Food Ethics), the Agriculture, Food and Human Values Society (USA), and European Federation of Biotechnology).
Book Synopsis Menus from History [2 volumes] by : Janet Clarkson
Download or read book Menus from History [2 volumes] written by Janet Clarkson and published by Bloomsbury Publishing USA. This book was released on 2009-07-14 with total page 1002 pages. Available in PDF, EPUB and Kindle. Book excerpt: A year's worth of fascinating menus from significant occasions in history around the world offer a thoroughly delightful way to learn more about noteworthy events and people, social classes, and morés. Menus from History: Historic Meals and Recipes for Every Day of the Year offers a fascinating exploration of dining history through historic menus from more than 35 countries. Ranging from discussion of a Roman banquet in A.D. 70 to a meal for former South African President Nelson Mandela in the 1990s, the menus offer students and general readers a thoroughly delightful way to learn more about events and the cultures in which they occurred. Royal feasts, soldier grub, shipboard and spaceship meals, and state dinners are just some of the occasions discussed. Arranged chronologically, each entry covers a day of the year and provides a menu from a significant meal that took place. An entry begins with the name, location, and date of the event, plus a brief explanation of its significance. Next comes the menu, followed by an analysis and, where possible, several recipes from the menu.
Book Synopsis The Insurance Cyclopaedia by : Walford
Download or read book The Insurance Cyclopaedia written by Walford and published by . This book was released on 1876 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Oxford Companion to Food by : Alan Davidson
Download or read book The Oxford Companion to Food written by Alan Davidson and published by OUP Oxford. This book was released on 2006-09-21 with total page 1944 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Book Synopsis A Treatise on Food and Dietetics by : F. W. Pavy
Download or read book A Treatise on Food and Dietetics written by F. W. Pavy and published by BoD – Books on Demand. This book was released on 2023-10-13 with total page 634 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reprint of the original, first published in 1875.
Book Synopsis A Treatise on food and dietetics by : Frederick William Pavy
Download or read book A Treatise on food and dietetics written by Frederick William Pavy and published by . This book was released on 1874 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dubious Gastronomy by : Robert Ji-Song Ku
Download or read book Dubious Gastronomy written by Robert Ji-Song Ku and published by University of Hawaii Press. This book was released on 2013-12-31 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: California roll, Chinese take-out, American-made kimchi, dogmeat, monosodium glutamate, SPAM—all are examples of what Robert Ji-Song Ku calls “dubious” foods. Strongly associated with Asian and Asian American gastronomy, they are commonly understood as ersatz, depraved, or simply bad. In Dubious Gastronomy, Ku contends that these foods share a spiritual fellowship with Asians in the United States in that the Asian presence, be it culinary or corporeal, is often considered watered-down, counterfeit, or debased manifestations of the “real thing.” The American expression of Asianness is defined as doubly inauthentic—as insufficiently Asian and unreliably American when measured against a largely ideological if not entirely political standard of authentic Asia and America. By exploring the other side of what is prescriptively understood as proper Asian gastronomy, Ku suggests that Asian cultural expressions occurring in places such as Los Angeles, Honolulu, New York City, and even Baton Rouge are no less critical to understanding the meaning of Asian food—and, by extension, Asian people—than culinary expressions that took place in Tokyo, Seoul, and Shanghai centuries ago. In critically considering the impure and hybridized with serious and often whimsical intent, Dubious Gastronomy argues that while the notion of cultural authenticity is troubled, troubling, and troublesome, the apocryphal is not necessarily a bad thing: The dubious can be and is often quite delicious. Dubious Gastronomy overlaps a number of disciplines, including American and Asian American studies, Asian diasporic studies, literary and cultural studies, and the burgeoning field of food studies. More importantly, however, the book fulfills the critical task of amalgamating these areas and putting them in conversation with one another. Written in an engaging and fluid style, it promises to appeal a wide audience of readers who seriously enjoys eating—and reading and thinking about—food.
Book Synopsis A Treatise on Food and Dietetics, Physiologically and Therapeutically Considered by : Frederick William Pavy
Download or read book A Treatise on Food and Dietetics, Physiologically and Therapeutically Considered written by Frederick William Pavy and published by . This book was released on 1875 with total page 636 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Diet for a Large Planet by : Chris Otter
Download or read book Diet for a Large Planet written by Chris Otter and published by . This book was released on 2020 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat -- Wheat -- Sugar -- Risk -- Violence -- Metabolism -- Bodies -- Earth -- Acceleration.
Book Synopsis A Curious History of Food and Drink by : Ian Crofton
Download or read book A Curious History of Food and Drink written by Ian Crofton and published by Quercus. This book was released on 2013-10-24 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered where noodles came from? How Worcester Sauce was invented? Or even who the 'Cucumber King of Burma' was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history. From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius, to the unusual uses of liquorice (once a treatment for sore feet) - Ian Crofton makes use of original sources - including journals, cookbooks and manuals - to reveal the bizarre, entertaining and informative stories behind the delicacies enjoyed by our ancestors.
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