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What's for dinner? Not just in America, but around the world? And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world. Almost universally, "dinner" is a key meal in most countries around the world, whether it be a simple dish of rice and beans, a slice of pizza on the go, or a ...

A pan-ethnic cookbook for the adventurous omnivore

Once synonymous with food novelty, gelatin has re-emerged as an attention-grabbing element of creative cuisine and avant-garde drinkology. Ken Albaläs most fearless food exploration yet takes readers into the sublime world of aspics past and present. Blending history with his trademark zeal for experimentation, Albala traces gelatin¿s ever-changing fortunes alongside one-of-a-kind recipes that inspire, delight, and terrify as only jello can do...

Keine Beschreibung.

Ken Albala is a professor of history and food studies at the University of the Pacific. He is author of Three World Cuisines: Italian, Mexican, Chinese and coauthor of The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food, One Recipe at a Time . He blogs at kenalbala.blogspot.com.

This volume offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions for research.

A history of cooking and fine dining in Western Europe from 1520 to 1660

The first modern printing of a little-known French cookbook with parallel texts and commented translation.

Nuts is a gastronomic, botanical and cultural tour of the history and contemporary usage of the most staple of foodstuff, the nut.

A definitive reader for all students of food history, comprised of primary source extracts spanning the globe from classical antiquity to the present, supported by rich pedagogical annotations. *Also appeared in February Buyer's Notes*

Keine Beschreibung.

Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship among religious eating habits and politics, cu...

Keine Beschreibung.

A celebration of the new old-fashioned approach to livingNfrom soapmaking to sewing to bread baking and much more. It is not about extreme, off-the-grid-living, but these projects are decidedly unplugged and a little daring.

This "living" text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10, 000 years as well as why we eat the way we do today.

The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and techniques in a way that will resonate with student...

The very first history of the humble bean, packed with intriguing facts and humorous anecdotes.

Keine Beschreibung.

The foods eaten by a nation's population play a key role in shaping the health of that society. This book presents country-specific information on how diet, food security, and concepts of health critically impact the well-being of the world's population.

This volume offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions for research.