Books matching: history of food
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- #1
Save:A surprisingly fascinating exploration of world history through salt - full of quirky facts, great for history buffs and trivia lovers, but occasionally gets bogged down in repetition and recipe details.
'Salt: A World History' by Mark Kurlansky delves into the fascinating history of salt and its impact on humanity throughout the ages. The book explores how salt has influenced world events, shaped civilizations, and played a crucial role in various aspects of human life. Kurlansky's narrative style weaves together historical facts, anecdotes, and cultural insights to provide a comprehensive view of the significance of salt in different societies. From the ancient uses of salt as currency to its role in wars, trade, and food preservation, the book offers a unique perspective on a seemingly ordinary substance.
Kurlansky's writing style in 'Salt: A World History' has been described as engaging, informative, and well-researched. The book covers a wide range of topics related to salt, including its production methods, historical contexts, and cultural significance. Readers have praised the author for his ability to make a seemingly mundane subject like salt captivating and thought-provoking, highlighting the intricate connections between salt and human history in a compelling manner.
ON THE EASTERN end of North Africa’s almost unimaginably vast desert, the Nile River provides a fertile green passage only a few miles wide down both banks. Egyptian civilization has always been cramm...January 2002•496 pages - #2
Save:A fun, fact-packed romp through world history as seen through the lens of food - big on ideas, light on recipes. Best for general readers and trivia lovers, but be prepared for some strong (and sometimes controversial) opinions along the way.
An Edible History of Humanity by Tom Standage delves into the transformative role of food throughout history, exploring how food production technologies have influenced the course of civilizations. The book covers a wide range of topics, from the move from hunting and gathering to agriculture, the impact of the spice trade, the role of food in military history, to the green revolution of the sixties and seventies. Standage provides a broad, breezy overview of the history of food agriculture, shedding light on how food has shaped cultures, economies, and key historical events.
July 2009•294 pages - #3
Save:"A History of Food" by Maguelonne Toussaint-Samat provides a detailed historical account of the main food groups, offering an entertaining and informative read on the cultural history of food. It explores the role of food preparation in humanity's development on both macro and micro levels, delving into various nooks and crannies of food history, particularly focusing on French cuisine. is described as a comprehensive volume full of tasty bits of information and insight, not meant for quick beach reading but to be savored slowly with a good red wine and cheese.
1987•824 pages - #4
Save:A fun, quick, and enlightening read that uses drinks as a playful way to explore big moments in history. Perfect for casual readers and anyone thirsty for a fresh perspective.
'A History of the World in 6 Glasses' by Tom Standage is a fascinating exploration of how six different beverages - beer, wine, spirits, coffee, tea, and Coca Cola - have influenced and been influenced by world history. The book takes a unique approach to storytelling by tracing the impact of these drinks on civilization, trade, culture, and social change throughout different time periods. Standage's writing style is clear, engaging, and filled with interesting information, making it an enjoyable and informative read for history buffs and those interested in the cultural significance of beverages.
2005•337 pages In Felipe Fernández Armesto's book, "Near a Thousand Tables: A History of Food," the author takes readers on a journey through the cultural and culinary history of food. The book explores how food has evolved over time and its impact on societies, delving into topics such as the origins of cooking, social practices related to food, and the significance of food in different cultures. Through insightful narratives and historical perspectives, the author presents a comprehensive exploration of the role of food in shaping human civilization.
Fernández Armesto's writing style is described as sophisticated and captivating, engaging readers with well-documented information presented in a pleasing manner. The book not only provides historical facts about food and cooking but also offers a deeper reflection on how cooking practices have changed and their societal implications, drawing from the author's personal opinions and perspectives. Overall, "Near a Thousand Tables" offers a thought-provoking exploration of food history, challenging readers to reconsider their understanding of food and its significance in human life.
It is no way to eat oysters. You see the fastidious eater fiddling with them in restaurants, coating them with lemon juice strained through muslin napkins, or dosing them with bizarrely flavored vine...2001•272 pagesA must-read exposé that pulls back the curtain on what’s really behind your value meal - disturbing, enlightening, and sure to change how you look at fast food (and possibly your next meal).
'Fast Food Nation: The Dark Side of the All-American Meal' by Eric Schlosser is a well-researched and compelling exposé on the fast food industry in the United States. The book delves into the social, economic, and health consequences brought about by the rise of fast food, exploring topics such as the treatment of workers in meatpacking plants, the impact on public health, and the environmental implications of mass-produced food. Schlosser's narrative style weaves together facts, stories, and insights, painting a vivid and disturbing picture of the fast food industry and its far-reaching effects on society.
CARL N. KARCHER is one of the fast food industry’s pioneers. His career extends from the industry’s modest origins to its current hamburger hegemony. His life seems at once to be a tale by Horatio Alg...January 2001•402 pages- #7
Save:A richly illustrated, ambitious dive into the global history of food - delightful for history lovers, but best for those ready for a deep, scholarly read.
"Food: The History of Taste" by Paul Freedman is a comprehensive exploration of the history of food globally. It covers various aspects such as the origin, treatment, development, and enjoyment of different foods over the ages. reads like a great novel, delving into the evolution of culinary tastes and how they influence our everyday lives. It provides a critical and elegant style, offering a broad view of the history of food with a focus on how it fits into society, touching on aspects like status, religion, and wealth.
is lavishly illustrated and consists of ten sections, each written by a different specialist in the era and area being discussed. Starting from hunter gatherers and early farming to the changing face of food in the modern age, the book takes the reader on a journey through various civilizations and their culinary traditions. Despite some grammar and spelling errors, the book is lauded for its diverse anthology, well-chosen contributors, and fascinating content that reminds readers of a really good college textbook that keeps them engaged.
Discussing prehistoric peoples’ taste in food is something of a challenge. By definition, prehistoric peoples left us with no written record of their likes and dislikes. Prehistorians must use the arc...2007•368 pages A charming, fact-packed romp through the history of kitchen technology - perfect for foodies, historians, and the kitchen-curious. Not comprehensive, but definitely fascinating and fun.
'Consider the Fork: A History of How We Cook and Eat' by Bee Wilson is a detailed and entertaining examination of the history of cooking and eating habits throughout civilization. The author delves into the evolution of food preparation, exploring the tools and techniques humans have developed over time. From the use of fire for cooking to the innovations in molecular gastronomy, Wilson traces the impact of technology on our cuisine and eating habits. The book covers a wide range of topics, including the development of kitchen gadgets, changes in kitchen designs, and the cultural influences on cooking styles and techniques. Written in a chatty and personal style, the author shares anecdotes about chefs, foods, and her own experiences in the kitchen, making the history of cooking engaging and informative.
As a form of technology, however, boiling is far from obvious. The pot transformed the possibilities of cooking. To be able to boil something—in a liquid, which may or may not impart additional flavor...October 2012•411 pagesA surprisingly captivating read about how humble cod helped shape the world - perfect for curious minds, but not for those allergic to fish, history, or quirky recipes.
'Cod: A Biography of the Fish that Changed the World' by Mark Kurlansky delves into the history, impact, and significance of cod fishing on various cultures and societies throughout the centuries. Through a mix of historical facts, cultural anecdotes, and personal reflections, the author explores the role of cod in shaping trade routes, technological advancements, and political landscapes. not only covers the rise of cod as a valuable resource but also sheds light on the environmental consequences of overfishing and depletion of cod populations.
Kurlansky's writing style in 'Cod' is described as engaging, informative, and well-researched. Readers appreciate the author's ability to present complex historical and scientific information in a readable and entertaining manner. is praised for its blend of storytelling, historical insights, and culinary references, making it an intriguing exploration of how a seemingly mundane subject like cod can have far-reaching implications on human history and society.
Amedieval fisherman is said to have hauled up a three-foot-long cod, which was common enough at the time. And the fact that the cod could talk was not especially surprising. But what was astonishing w...1988•296 pagesA passionate, eye-opening deep dive into the tangled roots of our modern food mess - fascinating for fans of food history and policy, but the preachy tone and dense middle stretch might leave some readers craving a little more balance (and a bit less sermon).
'Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal' by Mark Bittman delves into the historical timeline of food, exploring the transition from sustainable practices to the modern-day crisis of the food industry. Through a brilliant writing style, the book offers a comprehensive look at the evolution of the food humans consume, shedding light on alarming aspects of the modern food system, such as processed food versus real food and the exploitation through junk food advertising, especially targeting children. Bittman's narrative emphasizes the need for change in the food system, advocating for a return to small farms and addressing issues like overharvesting seafood and unsustainable farming practices.
YOU GOTTA EAT. Since survival is the most basic imperative of all living things, it’s no surprise that obtaining food has driven human history from the start. Our brains’ ability to learn and change,...
