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Name: Food
Author: Paul Freedman

📘 Food by Paul Freedman

First publish date: 2007

Authors: Paul Freedman

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Books similar to Food (7 similar books)

📘 The Art of Fermentation

by Sandor Ellix Katz

The Art of Fermentation is a definitive guide that translates the science, history, and practical techniques of fermentation into clear, step‑by‑step instructions for beginners and experts alike.

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📘 Sweetness and power

by Sidney Wilfred Mintz

In thid book the author shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with its use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times.

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📘 Holy feast and holy fast

by Caroline Walker Bynum

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📘 Food & drink in Britain

by C. Anne Wilson

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📘 Food in antiquity

by Don R. Brothwell

A world-wide survey of the eating and drinking habits of early peoples, Don and Patricia Brothwell's Food in Antiquity covers a broad geographical range, from the early populations of Asia, Sub-Saharan Africa, and the Americas to the more familiar Egyptian, Mesopotamian, Greek, and Roman worlds. From Meat, insects, vegetables, and fruits to cooking oils and beverages, each source of sustenance is described in terms of who consumed it, how it was prepared, and how it spread from its region of origin. This paperback edition includes a new afterword in which Don Brothwell offers a "progress report" on recent discoveries and developments in the archaeology of food.

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📘 Canadians at Table: Food, Fellowship, and Folklore

by Dorothy Duncan

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📘 Food and culture

by Carole Counihan

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Some Other Similar Books

Delicious: A History of the Great World’s Eats by Rowan Jacobsen
The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan
Salt: A World History by Mark Kurlansky
Eating History: Thirty Turning Points in the Making of American Cuisine by Andrew F. Smith
The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty
Food: What the Heck Should I Bake? by Alton Brown
The Food of Portugal by Elisabete Almeida
In Defense of Food: An Eater's Manifesto by Michael Pollan
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

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