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A History of Food
The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fasc...
A History of Food
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history. Covers all known foodstuffs Copiously illustrated Full social and geographical coverage Awarded the History Prize of the Societe des gens de lettres de France, for the French edition Over 2500 sold in hardback.
Food
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.
Food
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
The Oxford Handbook of Food History
The final chapter in this section explores the uses of food in the classroom.
Food Through the Ages
Written for food aficionados everywhere, this book traces the story of food beginning with the early hunter gatherers and describes the origins of commonplace foods, including bread, meat, fish, fruits, vegetables, pasta, rice, sugar, tea, chocolate and of course Ireland's beloved potato.
Calligraphers Secret
Even as a young man, Hamid Farsi is acclaimed as a master of the art of calligraphy. But as time goes by, he sees that weaknesses in the Arabic language and its script limit its uses in the modern world. In a secret society, he works out schemes for radical reform, never guessing what risks he is running. His beautiful wife, Noura, is ignorant of the great plans on her husband’s mind. She knows only his cold, avaricious side and so it is no wonder she feels flattered by the attentions of his amusing, lively young apprentice. And so begins a passionate love story of a Muslim woman and a Christian man.
Young Gerber
Kurt Gerber embarks hopefully on his last year at school, leading to the all- important exam, but finds that he is constantly at odds with the sadistic class teacher Professor Kupfer, known to his students as "Lord God Kupfer", who particularly dislikes him. Inspired partly by its author's own experience of his final school-leaving examination, which he passed only at the second attempt, and partly by the suicides of no less than ten school students in a single week in the winter of 1929, Young Gerber is a timeless tale of classroom angst, and an undisputed classic of Austrian literature.
The Story of Food
From the fish that started a war to the pope poisoned with chocolate, discover the fascinating stories behind the origins, traditions, and uses of our food. Explore the tales, symbolism, and traditions that come wrapped up in the food on our plates – food that not only feeds our bodies but also makes up our culture. The Story of Food is a sumptuously illustrated exploration of our millennia-old relationship with nearly 200 foods. A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history. Discover how foods have become a part of our culture, from their origins and how they are eaten to their place in world cuisine today.
Something Remains
Erich Levi doesn’t understand why his father is so gloomy when the Nazis are elected to power. He’s too concerned with keeping his grades up, finding time to hang out by the river with his friends, and studying for his bar mitzvah, to worry about politics. But slowly, gradually, things begin to change for Erich. Some of the teachers begin to grade him unfairly – because he’s Jewish. The Hitler Youth boys in his class bully him, and he's excluded from sporting events and celebrations. His whole world seems to be crumbling: at school, and at home, where money is tight because no one wants to do business with a Jewish family. Not everyone is so cruel, though, and many of the Levis’ fr...
