The Way We Eat Now

The Way We Eat NowAt no point in history have edible items been so easy to obtain Humans have always gone out and gathered food, but never before has it been so simple for us to gather anything we want, whenever and wherever we want it, from sachets of squid ink to strawberries in winter n nWhy does it no longer se

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Categories: food history

First Bite: How We Learn to Eat

First Bite: How We Learn to EatWe are not born knowing what to eat as omnivores it is something we each have to figure out for ourselves From childhood onward, we learn how big a portion is and how sweet is too sweet We learn to enjoy green vegetables or not But how does this education happen What are the origins of tas

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Categories: food history

Grocery: The Buying and Selling of Food in America

Grocery: The Buying and Selling of Food in AmericaCookbook author and food writer Ruhlman explores the evolution of the American grocery store and how it has affected what we eat The author uses two of his Midwestern hometown grocery chains, Heinen s and Fazio s, and his memories of his father s love of food and grocery shopping as the foundation

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Categories: food history

Milk!: A 10,000-Year Food Fracas

Milk!: A 10,000-Year Food FracasMark Kurlansky s first global food history since the bestselling Cod and Salt the fascinating cultural, economic, and culinary story of milk and all things dairy with recipes throughout n nAccording to the Greek creation myth, we are so much spilt milk a splatter of the goddess Hera s breast milk

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Categories: food history

The French Chef in America: Julia Child's Second Act

The French Chef in America: Julia Child's Second ActThe enchanting story of Julia Child s years as a TV personality and beloved cookbook author, a sequel in spirit to My Life in France by her great nephew n nJulia Child is synonymous with French cooking, but her legacy runs much deeper Now, Alex Prud homme, Child s great nephew and My Life in France

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Categories: food history

Tasty: The Art and Science of What We Eat

Tasty: The Art and Science of What We EatA fascinating and deeply researched investigation into the mysteries of flavor from the first bite taken by our ancestors to scientific advances in taste and the current foodie revolution n nTaste has long been considered the most basic of the five senses because its principal mission is a simple o

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Categories: food history

The Potlikker Papers: A Food History of the Modern South

The Potlikker Papers: A Food History of the Modern SouthA people s history of Southern food that reveals how the region came to be at the forefront of American culinary culture and how issues of race have shaped Southern cuisine over the last six decades n nTHE POTLIKKER PAPERS tells the story of food and politics in the South over the last half century B

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Categories: food history

Sugar: The World Corrupted: From Slavery to Obesity

Sugar: The World Corrupted: From Slavery to ObesityHow did a simple commodity, once the prized monopoly of kings and princes, become an essential ingredient in the lives of millions, before mutating yet again into the cause of a global health epidemic n nPrior to 1600, sugar was a costly luxury, the domain of the rich But with the rise of the sugar

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Categories: food history

Salt: A World History

Salt: A World HistoryFrom the Bestselling Author of Cod and The Basque History of the World n nIn his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history salt The only rock we eat, salt has shaped civilization from the very beginning, and its story

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Categories: food history