Search Results for coffee - Narrowed by: Food -- History.

A history of food / Maguelonne Toussaint-Samat ; translated by Anthea Bell.

2024-05-15T14:24:18Z

by Toussaint-Samat, Maguelonne, 1926-
Call Number 641.3009 TOU
Publication Date 2009
Format: Electronic Resources
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Moveable feasts : the history, science, and lore of food / by Gregory McNamee.

2024-05-15T14:24:18Z

by McNamee, Gregory.
Call Number 641.3 MCN
Publication Date 2007
Summary "Food has functioned both as a source of continuity and a subject of adaptation over the course of human history. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into tales of discovery, complete with delicious recipes from many culinary traditions around the world." "Among the 30 types of food discussed in the course of this alphabetically arranged work are: the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen."--BOOK JACKET.
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0616/2006021049.html

Fermented Foods and Beverages of the World [electronic resource].

2024-05-15T14:24:18Z

by Tamang, Jyoti Prakash.
Call Number 664.024
Publication Date 2010
Summary Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods and Beverages of the World is an up-to-date review on fermentation practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality.With contributions from 24 seasoned fermentation authorities, this book
Format: Electronic Resources
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A history of food / by Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell.

2024-05-15T14:24:18Z

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

The food history reader : primary sources / edited by Ken Albala.

2024-05-15T14:24:18Z

by Albala, Ken, 1964-, editor of compilation.
Call Number 641.3009 FOO
Publication Date 2014
Summary With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past. Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces.
Format: Books