by
Abbott, Charles, 1942-
Call Number
945 ABB
Publication Date
2004
Summary
The third series of Culture Smart! guides are digests of essential cultural information, aimed at both tourists and business people. Culture Smart! guides are concise, pocket-sized paperbacks that are filled with information, offering invaluable insights into every aspect of a country's life.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0415/2004003134.html
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3.1889
by
Blethen, Chuck.
Call Number
641.22
Publication Date
2014
Format:
Electronic Resources
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0.0953
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by
Flandrin, Jean-Louis, editor.
Call Number
641.3009 FOO
Publication Date
2013
Summary
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.
Format:
Electronic Resources
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0.0741
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