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Books matching: food history

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  1. #1

    Food: The History of Taste by Paul Freedman
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    "Food: The History of Taste" by Paul Freedman is a comprehensive exploration of the history of food globally. It covers various aspects such as the origin, treatment, development, and enjoyment of different foods over the ages. reads like a great novel, delving into the evolution of culinary tastes and how they influence our everyday lives. It provides a critical and elegant style, offering a broad view of the history of food with a focus on how it fits into society, touching on aspects like status, religion, and wealth.

    is lavishly illustrated and consists of ten sections, each written by a different specialist in the era and area being discussed. Starting from hunter gatherers and early farming to the changing face of food in the modern age, the book takes the reader on a journey through various civilizations and their culinary traditions. Despite some grammar and spelling errors, the book is lauded for its diverse anthology, well-chosen contributors, and fascinating content that reminds readers of a really good college textbook that keeps them engaged.


  2. 'Dirt: Adventures, with Family, in the Kitchens of Lyon, Looking for the Origins of French Cooking' by Bill Buford is a memoir that follows an American with a background as a chef who uproots his family and moves to Lyon in search of classical French culinary training. The book details his struggles of being turned down by every restaurant he applies to, his experiences as an apprentice at a boulonger learning to make bread, and his time in restaurant kitchens where he faces hazing and bullying. Throughout the narrative, the author explores the roots of French cooking and its complex relationship with Italian cuisine, providing a mix of personal anecdotes, historical insights, and societal observations.

    On a bright, chilly, autumnal afternoon in 2007, I met Michel Richard, a chef and the man who would radically change my life—and the lives of my wife, Jessica Green, and our two-year-old twins—without...

  3. #3

    The Language of Food - A Linguist Reads the Menu by Dan Jurafsky
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    'The Language of Food - A Linguist Reads the Menu' by Dan Jurafsky delves into the fascinating connections between food, language, and culture. Jurafsky explores the origins of common food items and the migration of food names over centuries, revealing obscure connections and surprising relationships. Through engaging storytelling and detailed research, the book educates readers on the linguistic aspects of food, offering insights into the evolution of culinary systems and the universality of the foods we consume.

    Jurafsky presents a unique perspective on the history of food, intertwining linguistics, history, and anthropology to showcase the rich tapestry of culinary traditions. The book provides a thought-provoking exploration of how language influences our perception of food, highlighting the complexities of cultural interactions and the evolution of food preparation techniques. With a blend of academic depth and readability, 'The Language of Food' offers readers a captivating journey through the intricate relationship between language and cuisine.

    SAN FRANCISCO’S MOST EXPENSIVE restaurant won’t give you a menu. Well, that’s not strictly true. The attentive staff will happily offer you a beautifully printed list of dishes (“trout roe, sea urchin...

  4. #4

    Bite by Bite: Nourishments and Jamborees by Aimee Nezhukumatathil
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    "Bite by Bite: Nourishments and Jamborees" by Aimee Nezhukumatathil is a collection of heartfelt essays, celebrating the wonder of food from around the world. Each essay introduces a different dish, some familiar and some exotic, like Gyro and Mangosteen. Aimee weaves her personal experiences with these foods, sharing memories and reflections that range from her childhood to significant moments in her life. This book is not just about culinary delights; it captures the joy in everyday moments and the deep connections food fosters among family and friends.

    The writing style is engaging and relatable, filled with vivid descriptions that evoke all the senses. Readers are invited to explore not only the flavors and textures of food but also the rich cultural histories behind them. Aimee's prose is infused with warmth and authenticity, making you feel as if you're having a genuine conversation with a friend. With beautiful illustrations accompanying each chapter, this book offers a delightful introspection on the role of food in our lives, celebrating nostalgia, hope, and the importance of connection.


  5. #5

    The Untold History of the Potato by John Reader
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    John Reader's 'The Untold History of the Potato' explores the fascinating journey of the humble spud from its origins in South America to becoming a staple food in many parts of the world. The book delves into the historical significance of the potato, tracing its impact on the development of modern societies and the unintended consequences that arose from its cultivation. Reader's writing style weaves together anecdotes, scientific facts, and historical accounts to present a comprehensive narrative that sheds light on the potato's role in shaping human history.

    The narrative in 'The Untold History of the Potato' captures the evolution of the potato from a curiosity to a delicacy and eventually a crucial food source. Reader's well-researched exploration of the potato's journey across continents, its nutritional value, and the challenges it faces from blight and changing climates offers readers a deeper understanding of the significance of this unassuming tuber in the global food system.


  6. #6

    The True History of Chocolate by Michael D. Coe, Sophie D. Coe
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    'The True History of Chocolate' by Michael D. Coe and Sophie D. Coe is a thoroughly researched account of the history of chocolate, covering 3800 years of cacao history from its botanical aspects to its consumption in Central America and eventual importation to Europe. The book delves into pre-Colonial Mesoamerican culture, showcasing the authors' extensive research on the Mayans and other cultures in the region. Despite being an academic book, it is noted to be approachable and informative, providing insights not just on chocolate but also on broader historical and cultural aspects.

    For a tree that bears seeds of such importance, cacao is singularly difficult to grow. With very few exceptions, it refuses to bear fruit outside a band of 20 degrees north and 20 degrees south of the...

  7. #7

    An Edible History of Humanity by Tom Standage
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    An Edible History of Humanity by Tom Standage delves into the transformative role of food throughout history, exploring how food production technologies have influenced the course of civilizations. The book covers a wide range of topics, from the move from hunting and gathering to agriculture, the impact of the spice trade, the role of food in military history, to the green revolution of the sixties and seventies. Standage provides a broad, breezy overview of the history of food agriculture, shedding light on how food has shaped cultures, economies, and key historical events.

    There are many ways to look at the past: as a list of important dates, a conveyor belt of kings and queens, a series of rising and falling empires, or a narrative of political, philosophical, or techn...

  8. #8

    Fashionable Food by Sylvia Lovegren
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    'Fashionable Food, Seven Decades of Food Fads' by Sylvia Lovegren is a comprehensive exploration of American culinary history from the 1920s to the 1980s, focusing on food trends and recipes from each decade. The book provides insights into the evolution of American cooking habits, the influence of social and cultural movements on food fads, and the impact of key figures like Julia Child and M.F.K. Fisher. Lovegren's writing style combines wit, humor, and historical accuracy to present a lively narrative that delves into the nuances of food fashion in the United States.


  9. #9

    Salt: A World History by Mark Kurlansky
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    'Salt: A World History' by Mark Kurlansky delves into the fascinating history of salt and its impact on humanity throughout the ages. The book explores how salt has influenced world events, shaped civilizations, and played a crucial role in various aspects of human life. Kurlansky's narrative style weaves together historical facts, anecdotes, and cultural insights to provide a comprehensive view of the significance of salt in different societies. From the ancient uses of salt as currency to its role in wars, trade, and food preservation, the book offers a unique perspective on a seemingly ordinary substance.

    Kurlansky's writing style in 'Salt: A World History' has been described as engaging, informative, and well-researched. The book covers a wide range of topics related to salt, including its production methods, historical contexts, and cultural significance. Readers have praised the author for his ability to make a seemingly mundane subject like salt captivating and thought-provoking, highlighting the intricate connections between salt and human history in a compelling manner.

    ON THE EASTERN end of North Africa’s almost unimaginably vast desert, the Nile River provides a fertile green passage only a few miles wide down both banks. Egyptian civilization has always been cramm...

  10. 'The Cooking Gene' by Michael W. Twitty is a deeply personal exploration of African American culinary history, intertwined with the author's own family genealogy and cultural identity. The book delves into the origins of Southern cuisine, tracing the influence of African roots on American food culture and highlighting the complexities of race, heritage, and food as a source of storytelling and connection. Twitty's narrative style weaves together history, family anecdotes, and reflections on identity, offering a comprehensive look at the impact of food on individual and collective experiences.

    Through a series of interconnected essays, Twitty recounts his journey of self-discovery through the lens of food, detailing the historical significance of ingredients like rice, corn, and sugar in shaping Southern cuisine. The book also addresses themes of genealogy, slavery, and resilience, providing a nuanced perspective on the intersection of food, culture, and identity in America. Twitty's storytelling combines personal reflection with meticulous research, offering readers a compelling exploration of the complexities of race, history, and heritage through the lens of food.

    When I cook on a plantation, before I do anything else, I put on the representative clothes. I prefer the long rough trousers to breeches; either way, I’ll still feel the heat. Next come the long wool...

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