The Teaching Company, 2020. — 240 p. — (The Great Courses). In Cooking across the Ages, award-winning Professor Ken Albala of the University of the Pacific takes us on a fascinating international journey through civilizations across the ages—showing us who we were, how we lived, and why—through the lens of cooking. In 24 fascinating lectures, you will learn: - About the values...
Columbia University Press, 2019. — 208 p. Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens at a molecular level when we apply heat to...
Future Publishing Limited, 2023. — 134 p. From the beginning of human history, food has been a central pillar of our societies. Whether it was the first communities that organised around hunting and gathering to fill the dining table, the first farmers who cultivated land to provide for their growing villages or the emperors who used bread to placate the masses, food has helped...
Running Press, 2014. — 216 p. The saying goes As American as apple pie, but it should really be As American as freshly baked bread. Before America was famous (or rather, notorious) for processed white bread, it had a rich history of unique homemade bread recipes, from Southern Biscuits and Cornbread to Sweet Potato Loaf and Amish Dill Bread. Author Adrienne Kane has unearthed...
Cambridge University Press, 2007. — 385 p. — ISBN 052179353X. In the last twenty-five years alone, the range of fruits and vegetables, even grains, that is available at most local markets has changed dramatically. Over the last 10,000 years, that change is almost unimaginable. This groundbreaking new work, from the editor of the highly regarded Cambridge World History of Food,...
University of Chicago Press, 2020. — 400 p. A history of the unsustainable modern diet—heavy in meat, wheat, and sugar—that requires more land and resources than the planet is able to support. We are facing a world food crisis of unparalleled proportions. Our reliance on unsustainable dietary choices and agricultural systems is causing problems both for human health and the...
Sharpe Reference, 2013. — 901 p.
This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science...
Amistad, 2017. — 464 p. A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry - both black and white - through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question...
Суздаль: издательство Игоря Кехтера, 2024. — 394 с. История русской кухни полна побед и трагедий, выдающихся достижений и обидных потерь. Споры о ней не утихают. Вот только зачастую они носят очень общий характер, когда наша кулинария рассматривается как единое целое. Между тем "единая русская кухня" - это своего рода миф, возникший еще пару веков назад и утвердившийся при...
Под ред. А.Д. Тошева. — Челябинск: ЮУрГУ, 2010. — 64 с. Учебное пособие содержит материал об истории русской кухни, традициях русского застолья, о влиянии религиозных постов и праздников на них. На основании материалов летописных источников, «Домостроя», «Росписи царских кушаний» и других исторических материалов приведены описания традиционных рецептов приправ, заправок,...
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