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"Aliments Histoire."
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Tastes and traditions : a journey through menu history
\"Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History provides glimpses into the meals enjoyed by royalty and rogues, and by those celebrating special occasions, or sampling new culinary sensations. It describes food prepared for the great and the good, meals served during sieges, and tablescapes immortalized in art. It explores how menus entertain adults, link food with play for children, reflect changing notions of health, and highlight the enduring human need to make meals meaningful. Lavishly illustrated, this book offers an engaging exploration of why menus matter and the stories they tell, appealing to food lovers and general readers, as well as professionals in the food industry.\"--Book jacket flap.
BOOK
Why food matters
From the author of Ten Restaurants That Changed America, an exploration of food's cultural importance and its crucial role throughout human history\"A rich and fascinating narrative that reaches deep into the historical and cultural larder of societal experience, powerfully illustrating the myriad ways that food matters as an essential condiment for humanity.\"-Danny Meyer, founder of Union Square Hospitality Group and Shake Shack Why does food matter? Historically, food has not always been considered a serious subject on par with, for instance, a performance art like opera or a humanities discipline like philosophy. Necessity, ubiquity, and repetition contribute to the apparent banality of food, but these attributes don't capture food's emotional and cultural range, from the quotidian to the exquisite. In this short, passionate book, Paul Freedman makes the case for food's vital importance, stressing its crucial role in the evolution of human identity and human civilizations. Freedman presents a highly readable and illuminating account of food's unique role in our lives, a way of expressing community and celebration, but also divisive with regard to race, cultural difference, gender, and geography. This wide-ranging book is a must-read for food lovers and all those interested in how cultures and identities are formed and maintained.
eBook
Agriculture through the ages : from silk to supermarkets
\"After the last ice age, humans began to settle down and grow their own food. Learn how ancient agriculture practices allowed civilizations to grow more food more efficiently and led to our modern food system\"-- Provided by publisher.
Book
The Escape from Hunger and Premature Death, 1700–2100
Nobel laureate Robert Fogel's compelling study, first published in 2004, examines health, nutrition and technology over the last three centuries and beyond. Throughout most of human history, chronic malnutrition has been the norm. During the past three centuries, however, a synergy between improvements in productive technology and in human physiology has enabled humans to more than double their average longevity and to increase their average body size by over 50 per cent. Larger, healthier humans have contributed to the acceleration of economic growth and technological change, resulting in reduced economic inequality, declining hours of work and a corresponding increase in leisure time. Increased longevity has also brought increased demand for health care. Professor Fogel argues that health care should be viewed as the growth industry of the twenty-first century and systems of financing it should be reformed. His book will be essential reading for all those interested in economics, demography, history and health care policy.
eBook
Catharine Parr Traill's The female emigrant's guide : cooking with a Canadian classic
\"What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee - this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill's classic Female Emigrant's Guide, with its admirable recipes, candid advice, and astute observations of local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life. This toolkit for historical cookery, redesigned and annotated in an edition for use in contemporary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes discussions of cooking conventions, terms, techniques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill's world and the emigrant experience. In a distinctive and witty voice expressing her can-do attitude, Catharine Parr Traill's Female Emigrant's Guide unlocks a wealth of information on historical foodways and culinary exploration, now in a format for the twenty-first century.\"-- Provided by publisher.
Book
The escape from hunger and premature death, 1700-2100
A compelling new study from Nobel laureate Robert Fogel, examining health, nutrition and technology over the last three centuries and beyond. It will be essential reading for all those interested in economics, demography, history and health care policy
Book
Ils ont domestiqué plantes et animaux
Du néolithique au XXIe siècle, sur les cinq continents, de la découverte des premières plantes consommables aux modifications génétiques en laboratoire, cet ouvrage livre l'histoire de l'homme et de sa nourriture.
eBook
