Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines?from the mastery of grain cooking some twenty thousand years ago, to the present?in this superbly-researched
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisinesfrom the mastery of grain cooking some twenty thousand years ago, to the presentin this superbly researched b
Named Best Culinary History Book at the Salon International du Livre Gourmand (Fifth World Cookbook Fair), Perigueux, France Winner, Bronze Ladle in the Best Food Book division, World Food Media Award
From the anatomy of a nut to the history of the almond in world culture, the cultivation of almond orchards in California, and nutrition provided by a favorite nut, Bryant and Fentress provide a wealt
The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he rela
During the Second World War some 600,000 women were absorbed into the Women's Auxiliary Air Force, the Auxiliary Territorial Service, and the Women's Royal Naval Service. These women performed important military functions for the armed forces, both at home and overseas, and the jobs they undertook ranged from cooking, typing and telephony to stripping down torpedoes, overhauling aircraft engines, and operating the fire control instruments in anti-aircraft gun batteries. In this wide-ranging study, which draws on a multitude of sources and combines organisational history with the personal experiences of servicewomen, Jeremy Crang traces the wartime history of the WAAF, ATS and WRNS and the integration of women into the British armed forces. Servicewomen came to play such an integral wartime role that the military authorities established permanent regular post-war women's services and, in so doing, opened up for the first time a military career for women.
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migr
This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an iso
A beautiful, healthy cookbook that highlights the ease of Caribbean cooking in the Western world.Discover the joy of bringing traditional Caribbean culture and cuisine into your kitchen.Riaz Phillips offers a selection of mouth-watering recipes made from ingredients that are available around the world―so that everyone, everywhere can introduce the sensational flavors of the Caribbean into their homes.With 100 traditional and delicious dishes that draw on Riaz’s personal memories, West Winds teaches you all there is to know about Caribbean cuisine and culture. Whether you are wanting to maintain a healthy lifestyle, experiment with new flavors, or reconnect with your Caribbean heritage, this flavor-filled cookbook is perfect. Featuring colorful and inspiring imagery and easy-to-follow instructions, this book also taps into popular trends, such as veganism, baking, fermentation, and zero-waste―it really does cater to all. If Caribbean food wasn’t on your radar before, it certainly will b
More than a third of the houses in the world are made of clay. Clay vessels were instrumental in the invention of cooking, wine and beer making, and international trade. Our toilets are made of clay.
This volume tells the story of the South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking t
