An Edible History of Humanity

An Edible History of Humanity
Author: Tom Standage
Publsiher: Bloomsbury Publishing USA
Total Pages: 288
Release: 2009-07-01
ISBN 10: 0802719821
ISBN 13: 9780802719829
Language: EN, FR, DE, ES & NL

An Edible History of Humanity Book Review:

The bestselling author of A History of the World in 6 Glasses charts an enlightening history of humanity through the foods we eat. Throughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. An Edible History of Humanity is an account of how food has helped to shape and transform societies around the world, from the emergence of farming in China by 7,500 BCE to today's use of sugar cane and corn to make ethanol. Food has been a kind of technology, a tool that has changed the course of human progress. It helped to found, structure, and connect together civilizations worldwide, and to build empires and bring about a surge in economic development through industrialization. Food has been employed as a military and ideological weapon. And today, in the culmination of a process that has been going on for thousands of years, the foods we choose in the supermarket connect us to global debates about trade, development and the adoption of new technologies. Drawing from many fields including genetics, archaeology, anthropology, ethno-botany and economics, the story of these food-driven transformations is a fully satisfying account of the whole of human history.

An Edible History of Humanity

An Edible History of Humanity
Author: Tom Standage
Publsiher: Atlantic Books Ltd
Total Pages: 300
Release: 2012-12-06
ISBN 10: 1782391657
ISBN 13: 9781782391654
Language: EN, FR, DE, ES & NL

An Edible History of Humanity Book Review:

Throughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. In An Edible History of Humanity Tom Standage serves up a hugely satisfying account of ways in which food has, indirectly, helped to shape and transform societies around the world. It is a dazzling account of gastronomic revolutions from pre-history to the present.

An Edible History of Humanity

An Edible History of Humanity
Author: Tom Standage
Publsiher: Bloomsbury Publishing USA
Total Pages: 288
Release: 2010-04-27
ISBN 10: 0802719910
ISBN 13: 9780802719911
Language: EN, FR, DE, ES & NL

An Edible History of Humanity Book Review:

A lighthearted chronicle of how foods have transformed human culture throughout the ages traces the barley- and wheat-driven early civilizations of the near East through the corn and potato industries in America.

A History of the World in 6 Glasses

A History of the World in 6 Glasses
Author: Tom Standage
Publsiher: Bloomsbury Publishing USA
Total Pages: 336
Release: 2009-05-26
ISBN 10: 0802718590
ISBN 13: 9780802718594
Language: EN, FR, DE, ES & NL

A History of the World in 6 Glasses Book Review:

The New York Times Bestseller “There aren't many books this entertaining that also provide a cogent crash course in ancient, classical and modern history.” -Los Angeles Times Beer, wine, spirits, coffee, tea, and Coca-Cola: In Tom Standage's deft, innovative account of world history, these six beverages turn out to be much more than just ways to quench thirst. They also represent six eras that span the course of civilization-from the adoption of agriculture, to the birth of cities, to the advent of globalization. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the twenty-first century through each epoch's signature refreshment. As Standage persuasively argues, each drink is in fact a kind of technology, advancing culture and catalyzing the intricate interplay of different societies. After reading this enlightening book, you may never look at your favorite drink in quite the same way again.

Writing on the Wall

Writing on the Wall
Author: Tom Standage
Publsiher: A&C Black
Total Pages: 288
Release: 2013-10-10
ISBN 10: 1408842076
ISBN 13: 9781408842072
Language: EN, FR, DE, ES & NL

Writing on the Wall Book Review:

Today we are endlessly connected: constantly tweeting, texting or e-mailing. This may seem unprecedented, yet it is not. Throughout history, information has been spread through social networks, with far-reaching social and political effects. Writing on the Wall reveals how an elaborate network of letter exchanges forewarned of power shifts in Cicero's Rome, while the torrent of tracts circulating in sixteenth-century Germany triggered the Reformation. Standage traces the story of the rise, fall and rebirth of social media over the past 2,000 years offering an illuminating perspective on the history of media, and revealing that social networks do not merely connect us today – they also link us to the past.

Consider the Fork

Consider the Fork
Author: Bee Wilson
Publsiher: Basic Books
Total Pages: 352
Release: 2012-10-09
ISBN 10: 0465033326
ISBN 13: 9780465033324
Language: EN, FR, DE, ES & NL

Consider the Fork Book Review:

nating history, Wilson reveals the myriad innovations that have shaped our diets today. An insightful look at how we’ve changed food and how food has changed us, Consider the Fork reveals the astonishing ways in which the implements we use in the kitchen affect what we eat, how we eat, and how we relate to food.

The Truth about Baked Beans

The Truth about Baked Beans
Author: Meg Muckenhoupt
Publsiher: NYU Press
Total Pages: 352
Release: 2020-08-25
ISBN 10: 1479882763
ISBN 13: 9781479882762
Language: EN, FR, DE, ES & NL

The Truth about Baked Beans Book Review:

Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.

Salt

Salt
Author: Mark Kurlansky
Publsiher: Vintage Canada
Total Pages: 496
Release: 2011-03-18
ISBN 10: 030736979X
ISBN 13: 9780307369796
Language: EN, FR, DE, ES & NL

Salt Book Review:

From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.

Seriously Curious

Seriously Curious
Author: Tom Standage
Publsiher: The Economist
Total Pages: 262
Release: 2018-11-27
ISBN 10: 1541730127
ISBN 13: 9781541730120
Language: EN, FR, DE, ES & NL

Seriously Curious Book Review:

Smart, savvy answers to universal questions, from the highly popular The Economist Explains and Daily Chart blogs-a treat for the knowing, the uninitiated, and the downright curious. Seriously Curious: The Facts and Figures that Turn Our World Upside Down brings together the very best explainers and charts, written and created by top journalists to help us understand such brain-bending conundrums as why Swedes overpay their taxes, why America still allows child marriage, and what the link is between avocados and crime. Subjects both topical and timeless, profound and peculiar, are explained with The Economist's trademark wit and verve. The Economist Explains and its online sister, the Daily Chart, are the two most popular blogs on The Economist's website. Together, these online giants provide answers to the kinds of questions, quirky and serious, that may be puzzling anyone interested in the world around them. Want to know why exorcisms are on the rise in France or how porn consumption changed during a false alarm missile strike warning in Hawaii? We have the answers They are sometimes surprising, often intriguing, and always enlightening.

Meals to Come

Meals to Come
Author: Warren Belasco
Publsiher: Univ of California Press
Total Pages: 358
Release: 2006-10-18
ISBN 10: 0520250354
ISBN 13: 9780520250352
Language: EN, FR, DE, ES & NL

Meals to Come Book Review:

"Warren Belasco is a witty, wonderfully observant guide to the hopes and fears that every era projects onto its culinary future. This enlightening study reads like time-travel for foodies."—Laura Shapiro, author of Something From the Oven: Reinventing Dinner in 1950s America "In his insightful look at human imaginings about their food and its future sufficiency, Warren Belasco makes use of everything from academic papers, films, and fiction to journalism, advertising and world’s fairs to trace a pattern of public concern over two centuries. His wide-ranging scholarship humbles all would-be futurists by reminding us that ours is not the first generation, nor is it likely to be the last, to argue inconclusively about whether we can best feed the world with more spoons, better manners or a larger pie. Truly painless education; a wonderful read!"—Joan Dye Gussow, author This Organic Life "Warren Belasco serves up an intellectual feast, brilliantly dissecting two centuries of expectations regarding the future of food and hunger. Meals to Come provides an essential guide to thinking clearly about the worrisome question as to whether the world can ever be adequately and equitably fed."—Joseph J. Corn, co-author of Yesterday's Tomorrows: Past Visions of the American Future "This astute, sly, warmly human critique of the basic belly issues that have absorbed and defined Americans politically, socially, and economically for the past 200 years is a knockout. Warren Belasco’s important book, crammed with knowledge, is absolutely necessary for an understanding of where we are now."—Betty Fussell, author of My Kitchen Wars

A History of Food in 100 Recipes

A History of Food in 100 Recipes
Author: William Sitwell
Publsiher: Little, Brown
Total Pages: 360
Release: 2013-06-18
ISBN 10: 031625570X
ISBN 13: 9780316255707
Language: EN, FR, DE, ES & NL

A History of Food in 100 Recipes Book Review:

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A HISTORY OF FOOD IN 100 RECIPES is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.

A History of Food

A History of Food
Author: Maguelonne Toussaint-Samat
Publsiher: John Wiley & Sons
Total Pages: 776
Release: 2009-03-25
ISBN 10: 144430514X
ISBN 13: 9781444305142
Language: EN, FR, DE, ES & NL

A History of Food Book Review:

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 fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement

Uncommon Knowledge

Uncommon Knowledge
Author: Tom Standage
Publsiher: Profile Books
Total Pages: 329
Release: 2019-11-07
ISBN 10: 1782835989
ISBN 13: 9781782835981
Language: EN, FR, DE, ES & NL

Uncommon Knowledge Book Review:

The world can be an amazing place if you know the right questions to ask: How did carrots become orange? What's stopping us from having a four-day week? How can we remove all the broken bits of satellite from orbit? If everything is so terrible, why is the global suicide rate falling? The keen minds of the Economist love to look beyond everyday appearances to find out what really makes things tick. In this latest collection of The Economist Explains, they have gathered together the juiciest fruits of their never-ending quest for answers. For an uncommonly interesting read, take a peek at some Uncommon Knowledge - and pass it on! The world only gets more amazing when discoveries are shared.

Cuisine and Empire

Cuisine and Empire
Author: Rachel Laudan
Publsiher: Univ of California Press
Total Pages: 488
Release: 2015-04-03
ISBN 10: 0520286316
ISBN 13: 9780520286313
Language: EN, FR, DE, ES & NL

Cuisine and Empire Book Review:

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.

Empires of Food

Empires of Food
Author: Andrew Rimas,Evan D. G. Fraser
Publsiher: Random House
Total Pages: 320
Release: 2010-09-02
ISBN 10: 1407060147
ISBN 13: 9781407060149
Language: EN, FR, DE, ES & NL

Empires of Food Book Review:

For thousands of years we have grown, cooked and traded food, and over that time much has changed. Where once we subsisted on gritty, bland grains, we now enjoy culinary creations and epicurean delights made with vegetables from the New World, fish trawled from the deep sea, and flavoured with spices from the Orient. But how did we make that change from eating for survival to the innovations of modern cuisine? How has food helped to shape our culture? And what will happen when global warming and peak oil have their inevitable effect on agriculture? Empires of Food is an authoritative exploration of the innumerable ways that food has changed the course of history. The earliest cities, after all, were founded on the creation and exchange of food surpluses, and since then trade routes of ever greater sophistication have developed. We've built complex societies by shunting corn and wheat and rice along rivers, up deforested hillsides, and into the stockpots of history. But we cannot go on forever. As Evan D. G. Fraser and Andrew Rimas compellingly show, the abundance that we all enjoy comes at a price, and unless we think of a more sustainable way to grow, eat and enjoy food, we may find that our civilization reaches its best before date.

The Neptune File

The Neptune File
Author: Tom Standage
Publsiher: Unknown
Total Pages: 240
Release: 2001
ISBN 10: 9780140294644
ISBN 13: 0140294643
Language: EN, FR, DE, ES & NL

The Neptune File Book Review:

The Neptune File tells the story of the gifted mathematician John Couch Adams and the discovery of the planet Neptune in 1846. Combining scientific triumph with international controversy, this is an intriguing tale of the search for an unseen planet, and the uproar it caused. More than just an intriguing historical yarn, Adam's work signified the beginning of a new era of planet hunting by providing astronomers with a powerful tool with which to search for new worlds. It marked the genesis of the idea that astronomers could find new planets by looking for their telltale gravitational influence on other bodies, rather than observing them directly with telescopes. In recent years this approach has led to an extraordinary series of discoveries - today's planet detectives are relying on a technique whose theoretical foundations were laid by their 19th-century predecessors.

Near a Thousand Tables

Near a Thousand Tables
Author: Felipe Fernandez-Armesto
Publsiher: Simon and Schuster
Total Pages: 272
Release: 2002-06-04
ISBN 10: 0743234154
ISBN 13: 9780743234153
Language: EN, FR, DE, ES & NL

Near a Thousand Tables Book Review:

In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

The Victorian Internet

The Victorian Internet
Author: Tom Standage
Publsiher: Bloomsbury Publishing USA
Total Pages: 256
Release: 2018-08-14
ISBN 10: 1635573963
ISBN 13: 9781635573961
Language: EN, FR, DE, ES & NL

The Victorian Internet Book Review:

A new edition of the first book by the bestselling author of A History of the World in 6 Glasses-the fascinating story of the telegraph, the world's first "Internet," which revolutionized the nineteenth century even more than the Internet has the twentieth and twenty first. The Victorian Internet tells the colorful story of the telegraph's creation and remarkable impact, and of the visionaries, oddballs, and eccentrics who pioneered it, from the eighteenth-century French scientist Jean-Antoine Nollet to Samuel F. B. Morse and Thomas Edison. The electric telegraph nullified distance and shrank the world quicker and further than ever before or since, and its story mirrors and predicts that of the Internet in numerous ways.

When Asia Was the World

When Asia Was the World
Author: Stewart Gordon
Publsiher: Da Capo Press
Total Pages: 400
Release: 2007-12-04
ISBN 10: 0306817292
ISBN 13: 9780306817298
Language: EN, FR, DE, ES & NL

When Asia Was the World Book Review:

While European civilization stagnated in the “Dark Ages,” Asia flourished as the wellspring of science, philosophy, and religion. Linked together by a web of spiritual, commercial, and intellectual connections, the distant regions of Asia's vast civilization, from Arabia to China, hummed with trade, international diplomacy, and the exchange of ideas. Stewart Gordon has fashioned a compelling and unique look at Asia from AD 700 to 1500—a time when Asia was the world—by relating the personal journeys of Asia's many travelers.

The Story of Food

The Story of Food
Author: DK
Publsiher: Penguin
Total Pages: 360
Release: 2018-05-01
ISBN 10: 1465494782
ISBN 13: 9781465494788
Language: EN, FR, DE, ES & NL

The Story of Food Book Review:

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.