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A Revolution in Taste
This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay of material culture, social developments, medical theory, and Enlightenment thought in the development of French cooking, which culminated in the creation of a distinct culture of food and drink.
A Twist in the Tail
A Twist in the Tail takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy. Whether in ubiquitous Roman garum, mass-produced British condiments, elaborate French haute cuisine or modern Spanish tapas, anchovies have been enhancing the flavour of many dishes for thousands of years. Yet, depending upon the time and place—and who was eating them—they have also been disdained as worthless little fish, deemed too small, bony and inconsequential for popular or elite consumption. From Western Europe to the USA, Christopher Beckman shows how the evolving and ambiguous position of anchovies provides surprising insights into the relationship between food, class and status throughout history. Drawing on cookbooks, literature and art, this is the hidden story of the diminutive anchovy, and its outsized role in shaping the West’s cuisine.
The Big Muddy
The Mississippi Valley has been a place where the battle between water and land has been a constant for centuries. It has shaped the relationship between its inhabitants and their environment long before Hurricane Katrina, though of course these events have put the topic in the headlines and made this the preeminent issue shaping the region today. In this work, Christopher Morris takes a long view of the interaction between people and the wet landscape of the Mississippi Valley from pre-contact hunter-gatherer bands to present-day industrial and post-industrial society.
Ethics in Education
First published in 1999. Routledge is an imprint of Taylor & Francis, an informa company.
The Death of the French Atlantic
War, revolution, and anti-slavery were the three major forces which led to the dramatic decline of France's Atlantic empire with the loss of her richest Caribbean colony, Saint-Domingue. Alan Forrest draws a rich portrait of France's Atlantic communities in this tumultuous period, and the uneasy legacy of the French slave trade.
Pretty Ugly
People are chemical machines, yet we (and some other animals) develop a sense of beauty. Why and how did it evolve? How is it formed? This book answers these questions from the perspective of scientists with deep knowledge of the arts. It interweaves experimental sciences with the histories of art, architecture, music, dance, speech, literature, and food. Although we perceive each of our senses to be dramatically different, the authors show them all to be similar under the hood—similar in how they function and in how they shape our aesthetic experience. The authors cover many fields, and do not assume the reader has any special knowledge or expertise. They avoid jargon, equations and formulae, and begin every discussion at an introductory level. However, introductory does not mean elementary. This is a broad knife that cuts deep.
Hegel's Naturalism
Terry Pinkard draws on Hegel's central works as well as his lectures on aesthetics, the history of philosophy, and the philosophy of history in this deeply informed and original exploration of Hegel's naturalism. As Pinkard explains, Hegel's version of naturalism was in fact drawn from Aristotelian naturalism: Hegel fused Aristotle's conception of nature with his insistence that the origin and development of philosophy has empirical physics as its presupposition. As a result, Hegel found that, although modern nature must be understood as a whole to be non-purposive, there is nonetheless a place for Aristotelian purposiveness within such nature. Such a naturalism provides the framework for ex...
Tasting French Terroir
This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas Parker traces terroirÕs evolution, providing insight into how gastronomic mores were linked to aesthetics in language, horticulture, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation.
An Account of an Elizabethan Family
This volume is an invaluable portrait of family, kinship, regional and national dynamics in the Tudor and early Stuart period. Based on letters and papers that Cassandra Willoughby found in the family library, her Account focuses on the women of the family, and offers insight into sixteenth-century family dynamics, gentry culture and court connections.
Digging the Past
A detailed study of seventeenth century farming practices and their relevance for today We are today grappling with the consequences of disastrous changes in our farming and food systems. While the problems we face have reached a crisis point, their roots are deep. Even in the seventeenth century, Frances E. Dolan contends, some writers and thinkers voiced their reservations, both moral and environmental, about a philosophy of improvement that rationalized massive changes in land use, farming methods, and food production. Despite these reservations, the seventeenth century was a watershed in the formation of practices that would lead toward the industrialization of agriculture. But it was al...
