Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Cuisine and Empire
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. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
The Food of Paradise
Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship. Hawaii has one of the richest culinary heritages in the United States. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. 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 lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiiana buffs.
From Mineralogy to Geology
"A fine treatment of this critical time in geology's history. Although it goes against our standard histories of the field, Laudan defends her views convincingly. Her style is direct, with carefully reasoned personal opinions and interpretations clearly defined."—Jere H. Lipps, The Scientist
Cooking In A Bedsitter
There is one powerful smell closely associated with the making of coffee in bedsitters. It is the smell of burning plastic, and will go away if you move the handle of the pot away from the flame. Legendary journalist Katharine Whitehorn's classic handbook of quick, simple meals - including Swedish Sausage Casserole, Lamb Tomato Quickie and Shrimp Wiggle - became the essential survival manual for the busy single person living in their first rented room. Whitehorn's trademark intelligent, practical and fabulously funny writing shines as brightly as ever, addressing the problems of 'cooking at ground level, in a hurry, with nowhere to put the salad but the washing-up bowl, which is in any case full of socks'. Delightful, entertaining and utterly indispensable. Praise for Katharine Whitehorn: 'A meteor: clever, funny, compassionate, insightful, beautiful' RACHEL COOKE 'Everyone grabbed the Observer to read her column on a Sunday morning' JILLY COOPER 'Wise, witty, mischievous' JAY RAYNER
Milk-- Beyond the Dairy
This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.
The Philosophy of Food
This book explores food from a philosophical perspective, bringing together leading philosophers to consider the most basic questions about food. Each essay analyses many contemporary debates in food studies. Slow Food, sustainability, food safety, and politics, and addresses such issues as happy meat, aquaculture, veganism, and table manners.
Eating Right in the Renaissance
"Albala 's engaging tour through the host of Renaissance dietary theories reminds us that our preoccupations with food and susceptibility to cranky advice about nutrition are nothing new. This is superior scholarship delivered with a light touch."—Rachel Laudan, author of The Food of Paradise: Exploring Hawaii’s Culinary Heritage "This stimulating work is an important contribution to social and especially medical-dietetic history. Albala is the first to explore in detail the role of dietetic literature in the development of the European nation state. His book is a pleasure to read."—Melitta Weiss Adamson, editor of Food in the Middle Ages
Science and the Quest for Reality
Science and the Quest for Reality is an interdisciplinary anthology that situates contemporary science within its complex philosophical, historical, and sociological contexts. The anthology is divided between, firstly, characterizing science as an intellectual activity and, secondly, defining its social role. The philosophical and historical vicissitudes of science's truth claims has raised profound questions concerning the role of science in society beyond its technological innovations. The deeper philosophical issues thus complement the critical inquiry concerning the broader social and ethical influence of contemporary science. In the tradition of the 'Main Trends of the Modern World' series, this volume includes both classical and contemporary works on the subject.
Food Fights
What 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. Yet critiques of food and food systems all too often sprawl into jeremiads against modernity itself, while supporters of the status quo refuse to acknowledge the problems with today's methods of food production and distribution. Food Fights sheds new light on these crucial debates, using a historical lens. Its essays take strong positions, even arguing with one another, as they explore the many themes and tensions that define how we understand our food--from the promises and failures of agricultural technology to the politics of taste. In addition to the editors, contributors include Ken Albala, Amy Bentley, Charlotte Biltekoff, Peter A. Coclanis, Tracey Deutsch, S. Margot Finn, Rachel Laudan, Sarah Ludington, Margaret Mellon, Steve Striffler, and Robert T. Valgenti.
