African American Foodways
Author: Anne Bower
Publisher: University of Illinois Press
Published: 2009
Total Pages: 202
ISBN-13: 0252076303
DOWNLOAD EBOOKMoving beyond catfish and collard greens to the soul of African American cooking
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The Taste of Many Mountains
Author: Bruce Wydick
Publisher: Thomas Nelson
Published: 2014-08-12
Total Pages: 314
ISBN-13: 1401689930
DOWNLOAD EBOOKThe global coffee trade is a collision between the rich world and the poor world. A group of graduate students is about to experience that collision head-on. Angela, Alex, Rich, and Sofi a bring to their summer research project in Guatemala more than their share of grad-school baggage—along with clashing ideas about poverty and globalization. But as they follow the trail of coffee beans from the Guatemalan peasant grower to the American coffee drinker, what unfolds is not only a stunning research discovery, but an unforgettable journey of personal challenge and growth. Based on an actual research project on fair trade coffee funded by USAID, The Taste of Many Mountains is a brilliantly-staged novel about the global economy in which University of San Francisco economist Bruce Wydick examines the realities of the coffee trade from the perspective of young researchers struggling to understand the chasm between the world’s rich and poor. “Wydick’s first novel is brewed perfectly—full of rich body with double-shots of insight.” —Santiago “Jimmy” Mellado, President and CEO of Compassion International "This wonderfully enlightening book describes the Mayan culture in Guatemala and some of the sufferings these people have survived." —CBA Retailers + Resources Includes Reading Group Guide
Food
Author: Paul Freedman
Publisher: Univ of California Press
Published: 2007
Total Pages: 380
ISBN-13: 9780520254763
DOWNLOAD EBOOKThis richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
The Taste of America
Author: Colman Andrews
Publisher: Phaidon Press
Published: 2013-10-14
Total Pages: 0
ISBN-13: 9780714865829
DOWNLOAD EBOOKAmerica is a melting pot, with a palate as diverse as its various cultures. This quality is reflected nowhere better than in our own kitchen pantries. So, what does America taste like? The Taste of America is the first and only compendium of the best food made in the U.S.A. Here, award-winning food writer and passionate eater Colman Andrews presents 250 of the best regional products from coast to coast, including Humboldt Fog Cheese, Blue Point Oysters, Ruby Red Grapefruit, Whoopie Pies, Meyer Lemons, Kreuz's Sausage, Anson Mill Grits, and more. Divided into chapters according to food type - snacks, dairy, condiments, meat, baked goods, and desserts - this anthology of edible Americana reveals each product's unique history. The Taste of America features 125 color illustrations, as well as an extensive index that details how to purchase these beloved foods.
Taste of Persia
Author: Naomi Duguid
Publisher: Artisan Books
Published: 2016-09-20
Total Pages: 401
ISBN-13: 1579655483
DOWNLOAD EBOOKWinner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.
Understanding America
Author: National Endowment for the Humanities
Publisher:
Published: 1969
Total Pages: 20
ISBN-13:
DOWNLOAD EBOOKCreating American Civilization
Author: David R. Shumway
Publisher: U of Minnesota Press
Published: 1994
Total Pages: 428
ISBN-13: 9781452902517
DOWNLOAD EBOOKA Revolution in Eating
Author: James E. McWilliams
Publisher: Columbia University Press
Published: 2005
Total Pages: 414
ISBN-13: 9780231129923
DOWNLOAD EBOOKHistory of food in the United States.
Taste, Trade and Technology
Author: Richard Perren
Publisher: Ashgate Publishing, Ltd.
Published: 2006
Total Pages: 312
ISBN-13: 9780754636489
DOWNLOAD EBOOKFocusing on the interactions of producers, sellers and consumers of meat across the world, from the nineteenth century onwards, Richard Perren provides a comprehensive analysis of how an efficient meat exporting industry was built. The study utilises the government reports and papers issued by all countries involved in the meat trade, including North and South America, Australia, New Zealand and Britain.
Acquired Tastes
Author: Benjamin R. Cohen
Publisher: MIT Press
Published: 2021-08-17
Total Pages: 291
ISBN-13: 0262542919
DOWNLOAD EBOOKHow modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
