An Edible History of Humanity
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|Author||: Tom Standage|
|Editor||: Bloomsbury Publishing USA|
The bestselling author of A History of the World in 6 Glasses charts an enlightening history of humanity through the foods we eat. Throughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. An Edible History of Humanity is an account of how food has helped to shape and transform societies around the world, from the emergence of farming in China by 7,500 BCE to today's use of sugar cane and corn to make ethanol. Food has been a kind of technology, a tool that has changed the course of human progress. It helped to found, structure, and connect together civilizations worldwide, and to build empires and bring about a surge in economic development through industrialization. Food has been employed as a military and ideological weapon. And today, in the culmination of a process that has been going on for thousands of years, the foods we choose in the supermarket connect us to global debates about trade, development and the adoption of new technologies. Drawing from many fields including genetics, archaeology, anthropology, ethno-botany and economics, the story of these food-driven transformations is a fully satisfying account of the whole of human history.
|Author||: Meg Muckenhoupt|
|Editor||: NYU Press|
Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.
|Author||: Matt Siegel|
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? “As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies.
|Author||: David Page|
|Editor||: Mango Media Inc.|
Whet Your Appetites for A Fascinating History of American Food "Terrific food journalism. Page uncovers the untold backstories of American food. A great read." —George Stephanopoulos, Good Morning America, This Week and ABC News’ Chief Anchor #1 New Release in History Humor David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from the two-time Emmy winner David Page comes the book Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. The remarkable history of American food. What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more. Food Americana is engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine. Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly. Meet incredibly engaging characters and legends including: • The owner of a great sushi bar in an Oklahoma gas station • The New Englander introducing Utah to lobster rolls • Alice Waters • Daniel Boulud • Jerry Greenfield of Ben & Jerry’s • Mel Brooks If you enjoyed captivating food history books like A History of the World in 6 Glasses, On Food and Cooking, or the classic Salt by Mark Kurlansky, you’ll love Food Americana.
|Author||: Ian Mosby,Sarah Rotz,Evan D. G. Fraser|
A menu for an edible future. In a world expected to reach a staggering population of 9 billion by 2050, and with global temperatures rising fast, humanity must fundamentally change the way it grows and consumes food. But can we produce enough food to feed ourselves sustainably for an uncertain future? How will agriculture adapt to a climate change? How will climate change determine what we eat? Will we really be eating bugs? Uncertain Harvest questions scientists, chefs, activists, entrepreneurs, farmers, philosophers, and engineers working on the global future of food on how to make a more equitable, safe, sustainable, and plentiful food future. Examining cutting-edge research on the science, culture, and economics of food, the authors present a roadmap for a global food policy, while examining eight foods that could save us: algae, caribou, kale, millet, tuna, crickets, milk, and rice.
|Author||: Dan Saladino|
|Editor||: Farrar, Straus & Giroux|
Dan Saladino's Eating to Extinction is the prominent broadcaster’s pathbreaking tour of the world’s vanishing foods and his argument for why they matter now more than ever Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of these—rice, wheat, and corn—now provide fifty percent of all our calories. Dig deeper and the trends are more worrisome still: The source of much of the world’s food—seeds—is mostly in the control of just four corporations. Ninety-five percent of milk consumed in the United States comes from a single breed of cow. Half of all the world’s cheese is made with bacteria or enzymes made by one company. And one in four beers drunk around the world is the product of one brewer. If it strikes you that everything is starting to taste the same wherever you are in the world, you’re by no means alone. This matters: when we lose diversity and foods become endangered, we not only risk the loss of traditional foodways, but also of flavors, smells, and textures that may never be experienced again. And the consolidation of our food has other steep costs, including a lack of resilience in the face of climate change, pests, and parasites. Our food monoculture is a threat to our health—and to the planet. In Eating to Extinction, the distinguished BBC food journalist Dan Saladino travels the world to experience and document our most at-risk foods before it’s too late. He tells the fascinating stories of the people who continue to cultivate, forage, hunt, cook, and consume what the rest of us have forgotten or didn’t even know existed. Take honey—not the familiar product sold in plastic bottles, but the wild honey gathered by the Hadza people of East Africa, whose diet consists of eight hundred different plants and animals and who communicate with birds in order to locate bees’ nests. Or consider murnong—once the staple food of Aboriginal Australians, this small root vegetable with the sweet taste of coconut is undergoing a revival after nearly being driven to extinction. And in Sierra Leone, there are just a few surviving stenophylla trees, a plant species now considered crucial to the future of coffee. From an Indigenous American chef refining precolonial recipes to farmers tending Geechee red peas on the Sea Islands of Georgia, the individuals profiled in Eating to Extinction are essential guides to treasured foods that have endured in the face of rampant sameness and standardization. They also provide a roadmap to a food system that is healthier, more robust, and, above all, richer in flavor and meaning.
|Author||: Tom Standage|
|Editor||: Profile Books|
The world can be an amazing place if you know the right questions to ask: How much does a ghost reduce a house's value? How are winemakers responding to climate change? How much should you tip your Uber driver? Should your dog fear Easter more than fireworks? The keen minds of The Economist love to look beyond everyday appearances to find out what really makes things tick. In this latest collection of The Economist Explains, they have gathered the weirdest and most counter-intuitive answers they've found in their endless quest to explain our bizarre world. Take a peek at some Unconventional Wisdom - and pass it on! The world only gets more amazing when discoveries are shared.
|Author||: Tom Standage|
|Editor||: Tantor Media Incorporated|
The bestselling author of "A History of the World in 6 Glasses" brilliantly charts how foods have transformed human culture through the ages.
|Author||: Robert Paarlberg|
A bold, science-based corrective to the groundswell of misinformation about food and how it's produced, examining in detail local and organic food, food companies, nutrition labeling, ethical treatment of animals, environmental impact, and every other aspect from farm to table Consumers want to know more about their food--including the farm from which it came, the chemicals used in its production, its nutritional value, how the animals were treated, and the costs to the environment. They are being told that buying organic foods, unprocessed and sourced from small local farms, is the most healthful and sustainable option. Now, Robert Paarlberg reviews the evidence and finds abundant reason to disagree. He delineates the ways in which global food markets have in fact improved our diet, and how "industrial" farming has recently turned green, thanks to GPS-guided precision methods that cut energy use and chemical pollution. He makes clear that America's serious obesity crisis does not come from farms, or from food deserts, but instead from "food swamps" created by food companies, retailers, and restaurant chains. And he explains how, though animal welfare is lagging behind, progress can be made through continued advocacy, more progressive regulations, and perhaps plant-based imitation meat. He finds solutions that can make sense for farmers and consumers alike and provides a road map through the rapidly changing worlds of food and farming, laying out a practical path to bring the two together.
|Author||: Edward Brooke-Hitching|
|Editor||: Simon and Schuster|
Edward Brooke-Hitching, author of the international bestseller The Phantom Atlas delivers an atlas unlike any other. The Devil’s Atlas is an illustrated guide to the heavens, hells and lands of the dead as imagined throughout history by cultures and religions around the world. Packed with colourful maps, paintings and captivating stories, the reader is taken on a compelling tour of the geography, history and supernatural populations of the afterworlds of cultures around the globe. Whether it’s the thirteen heavens of the Aztecs, the Chinese Taoist netherworld of ‘hungry ghosts’, or the ‘Hell of the Flaming Rooster’ of Japanese Buddhist mythology (in which sinners are tormented by an enormous fire-breathing cockerel), The Devil’s Atlas gathers together a wonderful variety of beliefs and representations of life after death. These afterworlds are illustrated with an unprecedented collection of images, ranging from the marvellous ‘infernal cartography’ of the European Renaissance artists attempting to map the structured Hell described by Dante and the decorative Islamic depictions of Paradise to the various efforts to map the Garden of Eden and the spiritual vision paintings of nineteenth-century mediums. The Devil’s Atlas accompanies beautiful images with a highly readable trove of surprising facts and narratives, from the more inventive torture methods awaiting sinners, to colourful eccentric catalogues of demons, angels and assorted death deities. A traveller’s guide to worlds unseen, The Devil’s Atlas is a fascinating study of the boundless capacity of human invention, a visual chronicle of man’s hopes, fears and fantasies of what lies beyond.
|Author||: Alice Waters|
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.
|Author||: Tom Standage|
|Editor||: Anchor Canada|
Whatever your favourite tipple, when you pour yourself a drink, you have the past in a glass. You can likely find them all in your own kitchen — beer, wine, spirits, coffee, tea, cola. Line them up on the counter, and there you have it: thousands of years of human history in six drinks. Tom Standage opens a window onto the past in this tour of six beverages that remain essentials today. En route he makes fascinating forays into the byways of western culture: Why were ancient Egyptians buried with beer? Why was wine considered a “classier” drink than beer by the Romans? How did rum grog help the British navy defeat Napoleon? What is the relationship between coffee and revolution? And how did Coca-Cola become the number one poster-product for globalization decades before the term was even coined?
|Author||: Jennifer Egan|
|Editor||: Hachette UK|
From one of the most dazzling and iconic writers of our time comes an electrifying, deeply moving novel about the quest for authenticity, privacy, and meaning in a world where our memories are no longer our own--featuring characters from A Visit from the Goon Squad. It's 2010. Staggeringly successful and brilliant tech entrepreneur Bix Bouton is desperate for a new idea. He's forty, with four kids, and restless when he stumbles into a conversation with mostly Columbia professors, one of whom is experimenting with downloading or "externalising" memory. Within a decade, Bix's new technology, Own Your Unconscious--that allows you access to every memory you've ever had, and to share every memory in exchange for access to the memories of others--has seduced multitudes. But not everyone. In spellbinding linked narratives, Egan spins out the consequences of Own Your Unconscious through the lives of multiple characters whose paths intersect over several decades. Intellectually dazzling and extraordinarily moving, The Candy House is a bold, brilliant imagining of a world that is moments away. With a focus on social media, gaming, and alternate worlds, you can almost experience moving among dimensions in a role-playing game. Egan takes her "deeply intuitive forays into the darker aspects of our technology-driven, image-saturated culture" (Vogue) to stunning new heights and delivers a fierce and exhilarating testament to the tenacity and transcendence of human longing for real connection, love, family, privacy and redemption.
|Author||: Annaliese Avery|
|Editor||: Scholastic Inc.|
The first book in a brand-new, richly-immersive, magical fantasy trilogy from debut author Annaliese Avery, perfect for fans of Philip Pullman, Cornelia Funke, and Diana Wynn Jones. London, the Empire of Albion. The Great Dragons of old are long-gone. Now the world is governed by the science of Celestial Physicists, and everyone's life is foretold by the track on their wrist. When thirteen-year-old Paisley discovers from her track that she is destined to die, the race is on to protect her dragon-touched brother and find her missing mother. But an ancient power stalks the sewers of London, and the Dark Dragon is rising, intent on restoring the Great Dragons and destroying Paisley's family and her world forever. In a world where science rules and dragons fear to tread, Paisley must trust her instincts and forge new friends, as she attempts to outrun fate itself.
|Author||: Angela Harding|
A beautifully illustrated guide to nature through the seasons by much-loved printmaker Angela Harding. The cover of this stunning book has an exclusive triptych printed on the reverse - a perfect collector's item This stunning work, the first book that is solely dedicated to Angela's art, is a celebration of her beautiful prints, and a glimpse into her detailed and meticulous process. A Year Unfolding is a journey through Angela's year in nature watching the seasons unfold in front of her from her studio in Rutland, and giving the reader detail into how nature transforms and evolves over the course of the year. A Year Unfolding also tells the stories behind some of Angela's most popular images, giving context to Angela's celebrated work, as well as new art created specifically for the book. The beautiful illustrations and evocative imagery of the prose make this the perfect book for Angela's fans and readers and art lovers everywhere.
|Author||: Adam Bowett,James Lomax|
|Editor||: Bloomsbury Publishing|
For at least 150 years, Thomas Chippendale has been synonymous with beautifully made eighteenth-century furniture in a variety of styles – Rococo, Chinese, Gothic and Neoclassical. Born in Otley, Yorkshire, in 1718, Chippendale rose to fame because of his revolutionary design book, The Gentleman and Cabinet Maker's Director, published in 1754. That same year he set up his famous workshops in St Martin's Lane, creating some of the most magnificent furniture ever made in Britain. This beautifully illustrated history focuses on Britain's most famous furniture maker and designer, including the worldwide phenomenon 'Chippendale style' that became popular in Europe, North America and Asia after his death in 1779. Today, his influence lives on with the ongoing production of 'Chippendale' furniture, while the eighteenth-century originals are selling for millions at auction.
|Author||: Tom Standage|
|Editor||: Bloomsbury Publishing USA|
From the bestselling author of A History of the World in 6 Glasses, an eye-opening road trip through 5,500 years of humans on the go, revealing how transportation inevitably shapes civilization. Tom Standage's fleet-footed and surprising global histories have delighted readers and cemented his reputation as one of our leading interpreters of technologies past and present. Now, he returns with a provocative account of a sometimes-overlooked form of technology-personal transportation-and explores how it has shaped societies and cultures over millennia. Beginning around 3,500 BCE with the wheel--a device that didn't catch on until a couple thousand years after its invention--Standage zips through the eras of horsepower, trains, and bicycles, revealing how each successive mode of transit embedded itself in the world we live in, from the geography of our cities to our experience of time to our notions of gender. Then, delving into the history of the automobile's development, Standage explores the social resistance to cars and the upheaval that their widespread adoption required. Cars changed how the world was administered, laid out, and policed, how it looked, sounded, and smelled--and not always in the ways we might have preferred. Today--after the explosive growth of ride-sharing and years of breathless predictions about autonomous vehicles--the social transformations spurred by coronavirus and overshadowed by climate change create a unique opportunity to critically reexamine our relationship to the car. With A Brief History of Motion, Standage overturns myths, considers roads not taken, and invites us to look at our past with fresh eyes so we can create the future we want to see.