Search Results for Cuisine - Narrowed by: Food habits -- History.

Cuisine and empire : cooking in world history / Rachel Laudan.

2024-05-15T19:13:58Z

by Laudan, Rachel, 1944- author.
Call Number 641.5 23
Publication Date 2013
Summary "Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--rfrom 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"--Provided by publisher.
Format: Electronic Resources
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Cuisine and culture : a history of food and people / Linda Civitello.

2024-05-15T19:13:58Z

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

Cuisine and culture [electronic resource] : a history of food and people / Linda Civitello.

2024-05-15T19:13:58Z

by Civitello, Linda.
Call Number 641.3 CIV
Publication Date 2011
Format: Electronic Resources
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1492 - Globalization and Fusion Cuisines

2024-05-15T19:13:58Z

by Kanopy (Firm)
Call Number 641.3009 GLO
Publication Date 2015 2013
Summary Humanity's desire for spices and other luxury items eventually connected the entire globe. Track the powerful trading empires of the Venetians and Portuguese, the Spanish conquest of the New World, and the "Columbian exchange" -- where plants and animals from five continents were globally transplanted, changing eating habits around the world.
Format: Video recording
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Food is culture [electronic resource] / Massimo Montanari ; translated from the Italian by Albert Sonnenfeld.

2024-05-15T19:13:58Z

by Montanari, Massimo, 1949-
Call Number 641.3 22
Publication Date 2006
Summary Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Provides insights into many patterns of culinary behavior and tradition.
Format: Electronic Resources
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Food is culture / Massimo Montanari ; translated from the Italian by Albert Sonnenfeld.

2024-05-15T19:13:58Z

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.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0617/2006022441.html

How food made history / B. W. Higman.

2024-05-15T19:13:58Z

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

The menial art of cooking : archaeological studies of cooking and food preparation / edited by Sarah R. Graff and Enrique Rodríguez-Alegría.

2024-05-15T19:13:58Z

by Graff, Sarah R.
Call Number 641.509
Publication Date 2012
Summary Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life. This book examines techniques and technologies of food preparation, the.
Format: Electronic Resources
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Food : a culinary history from anqituity to the present / under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford [and 4 others].

2024-05-15T19:13:58Z

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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