by
Montanari, Massimo, 1949-
Call Number
641.3 MON
Publication Date
2006
Summary
"Food Is Culture explores the innovative premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions."--BOOK JACKET.
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Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0617/2006022441.html
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3.2111
by
Fernández-Armesto, Felipe.
Call Number
ARC 641.3009 FER
Publication Date
2002 2001
Format:
Books
Relevance:
3.2111
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by
Fernández-Armesto, Felipe.
Call Number
641.3009 FER
Publication Date
2001
Format:
Books
Relevance:
3.2111
by
Montanari, Massimo, 1949-
Call Number
641.3009 FOO
Publication Date
2000
Format:
Books
Relevance:
3.2111
by
Robins, Mikey, author.
Call Number
641.3009 ROB
Publication Date
2018
Summary
A fascinating, funny and downright bizarre history of food by one of Australia's best-loved comedians In this irreverent romp through history via the seven deadly sins, Mikey Robins uncovers the most bizarre food-related facts of all time. From the Ancient Egyptians to the Romans, and from the medieval monarchs to the first celebrity chefs, our ancestors have left their mark ... and show us that wherever there is food there is folly. In Gluttony, Mikey exposes our historic obsession with overconsumption and food waste, and Pride reveals some of the most arrogant dinner hosts in history and how the humble chef has now achieved rock god status. Lust shows us just about every aphrodisiac there has been and the most desired foods in history; and Sloth is about the shocking rise of fast food and the history of preservatives. We hear of the revolution that led to the birth of the modern restaurant; we learn about the accidental invention of the microwave; we see how the pineapple gained sacred status; we learn about the 'Sin Eaters', the world's most famous 'Gluttons' and the most deadly 'Poisoners' of all time.
Format:
Books
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3.0178
by
Baker, Margaret.
Call Number
ARC EMP 641.3009 BAK
Publication Date
1975
Format:
Books
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2.8858
by
Civitello, Linda.
Call Number
641.3 CIV
Publication Date
2011
Summary
Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, this third edition of Cuisine and Culture presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.
Format:
Books
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2.7884
by
Higman, B. W., 1943-
Call Number
394.1209 HIG
Publication Date
2012
Summary
"Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution Offers a fresh understanding of world history through the discussion of food"--
Format:
Books
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2.6934
by
Johnson, Lois S.
Call Number
ARC 641.3 JOH
Publication Date
1972
Format:
Books
Relevance:
2.5614
by
Jurafsky, Dan, 1962-, author.
Call Number
641.32009 JUR
Publication Date
2014
Format:
Books
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2.4611
by
Toussaint-Samat, Maguelonne, 1926-
Call Number
ARC 641.3009 TOU
Publication Date
1993
Summary
CULTURAL STUDIES. "A History of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts." Times Higher Education Supplement. "Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine." New York Times.
Format:
Books
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2.2767
by
Fletcher, Nichola.
Call Number
641.013 FLE
Publication Date
2004
Format:
Books
Relevance:
1.4434
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