Catalog Search Results
Author
Language
English
Formats
Description
A masterful and witty account of Britain's culinary heritage. This a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day. There has been a recent wave of interest...
Author
Language
English
Formats
Description
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption.
Author
Language
English
Formats
Description
Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. Chow Chop...
Author
Language
English
Formats
Description
"We have all had that experience with the friend who has a new diet, one that he's following enthusiastically. Or maybe we've been that friend, adopting a new diet because we learned about it from another friend, or read about it online, in a magazine, or heard a compelling celebrity endorsement. Most such diets promise the same things: weight loss, better health, better sleep, mental functioning and a general improvement in mood and affect - in other...
Author
Language
English
Formats
Description
Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This-international celebrity and founder of molecular gastronomy-uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.
Molecular Gastronomy is filled with practical tips, provocative suggestions,...
Author
Language
English
Formats
Description
A colorful, spirited tour of culinary attitudes, tastes, and techniques throughout colonial America.
Confronted by unfamiliar animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families...
Author
Language
English
Formats
Description
In the West, we have identified only four basic tastes - sour, sweet, salty, and bitter - that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture...
12) Food is culture
Author
Language
English
Formats
Description
Elegantly written by a distinguished culinary historian, 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....
Author
Language
English
Formats
Description
""Tomatoes arrived in Italy in the mid-sixteenth century, but three centuries lapsed before they were commonly consumed in southern Italy. Why did it take so long? David Gentilcore's well-researched and well-written Pomodoro! offers delicious insight into how and why the lowly tomato became Italy's favorite "vegetable fruit." A great story and a great read!" ANDREW F. SMITH, author of Eating History: Thirty Turning Points in the Making of American...
Author
Language
English
Formats
Description
From proverbs to technical arguments, from anecdotes to examples of folklore, chemist and philosopher Pierre Laszlo takes us through the kingdom of "white gold." With "enthusiasm and freshness" (Le Monde) he mixes literary analysis, history, anthropology, biology, physics, economics, art history, political science, chemistry, ethnology, and linguistics to create a full body of knowledge about the everyday substance that rocked the world and brings...
Author
Language
English
Formats
Description
Frederick Douglass Opie deconstructs and compares the food ways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas.
Sampling from travel accounts, periodicals,...
Author
Language
English
Formats
Description
This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.
Author
Language
English
Formats
Description
"Creamy and Crunchy feature stories of Jif, Skippy, Peter Pan; the plight of black peanut farmers; the resurgence of natural or old-fashioned peanut butter; the reasons why Americans like peanut butter better than (almost) anyone else; the five ways that today's product is different from the original; the role of peanut butter in fighting Third World hunger; and the Salmonella outbreaks of 2007 and 2009, which threatened peanut butter's sacred place...
Author
Language
English
Formats
Description
One morning while reading Barron's, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. "Buy breakfast," he told investors, referring to the increasing value of pork belly and frozen orange juice futures. The statement inspired Newman to take a closer look at agricultural commodities, from the iconic pork belly to the obscure peppercorn and nutmeg. The results of her investigation, recorded in this fascinating...
Author
Language
English
Formats
Description
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression...
Author
Language
English
Formats
Description
World-renowned sinologist Thomas O. Höllmann tracks the growth of Chinese food culture from the earliest burial rituals to today's Western fast food restaurants, detailing the cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann describes the food rituals of major Chinese religions and the significance of eating and drinking in rites of passage and popular...
Didn't find it?
Didn't find it in the Minuteman Library Network? Request it from other Massachusetts library systems.
Can't find what you are looking for? Recommend it to your local library as a future purchase. Suggest a Purchase