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"culinary history"
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The editor : how publishing legend Judith Jones shaped culture in America
\"An intimate biography of legendary editor Judith Jones, the woman behind some of the most important authors of the 20th century-including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath\"-- Provided by publisher.
Book
Culinary Texts in Context, 1500–1800
This collection represents a new and significant contribution to the study of recipe books from the early modern period (ca. 1500-1800) by situating them in a broader European context, traversing Catalonia, Finland, French and German-speaking regions, Ireland, Portugal, Spain, Sweden, and England. Ten essays, including a critical introduction to the genre, trace the materiality of the books and the use of the instructions therein, investigating patterns of recipe collection and their evolution over time; the international transmission of recipes, ingredients, and artisanal knowledge; and women's manuscript culture. The authors explore how localised traditions of book production and domestic record-keeping shaped the physical forms of the books, and how stains, folds, marginalia, items pressed between pages, and pasted-in additions reveal their many uses. The inclusion of new ingredients and the integration of foreign recipes point to the many ways in which people, food, ideas, and books travelled the globe.
eBook
Food and fantasy in early modern Japan
How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval “fantasy food” rituals—where food was revered as symbol rather than consumed—were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.
eBook
Making Levantine Cuisine
Melding the rural and the urban with the local, regional, and
global, Levantine cuisine is a mélange of ingredients, recipes, and
modes of consumption rooted in the Eastern Mediterranean.
Making Levantine Cuisine provides much-needed scholarly
attention to the region's culinary cultures while teasing apart the
tangled histories and knotted migrations of food. Akin to the
region itself, the culinary repertoires that comprise Levantine
cuisine endure and transform-are unified but not uniform. This book
delves into the production and circulation of sugar, olive oil, and
pistachios; examines the social origins of kibbe, Adana kebab,
shakshuka, falafel, and shawarma; and offers a sprinkling of family
recipes along the way. The histories of these ingredients and
dishes, now so emblematic of the Levant, reveal the processes that
codified them as national foods, the faulty binaries of Arab or
Jewish and traditional or modern, and the global nature of
foodways. Making Levantine Cuisine draws from personal
archives and public memory to illustrate the diverse past and
persistent cultural unity of a politically divided region.
eBook
“Kitchen Histories” and the Taste of Mobility in Morocco
Scholars have long recognized the importance of everyday life to understanding the formation of modern nation-states and national cultures. Culinary culture offers especially rich insights into these processes, but the nature of culinary practice poses a challenge to researchers: namely, much of it exists not in conventional archives or written texts, but in embodied knowledge, learned gestures, and oral tradition. This article outlines a method for conducting “kitchen histories,” an ethnographically oriented oral history methodology focused on memories of kitchens and cooking. It describes the narratives of three Moroccan women in which migration and mobility are significant factors in the formation of both national and class identities. These histories highlight a tension between consolidating national cultural styles and tastes within a bounded geographical unit and the centrality of migration and middle-class mobility, both of which frequently cross national borders, to that process.
Journal Article
Beef Tea, Wine Whey or Calf’s Foot Jelly? Invalid and Convalescent Cookery in Twentieth-Century Ireland
Especially prior to the twentieth century, invalid and convalescent cookery constituted an integral part of health care provided at home, as in many cases recovery of health was to be achieved by consuming appropriate food rather than through an application of medicine. Interestingly, in Irish culinary discourse convalescent cookery was still commonplace until the 1970s. This research, based on a qualitative content analysis of selected Irish culinary texts published from 1910 to 1970, aims to provide an overview of invalid and convalescent cookery in Ireland in the twentieth century. Exploring the prevalence of recipes and tips for home treatment of invalids in twentieth-century Ireland, this article attempts not only to add to the growing body of scholarship centred on feeding the sick at home but also in a broader context to contribute to the work on Irish culinary history and Irish women’s history.
Journal Article
The Taste of Place
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
eBook
Agave : the spirit of a nation
This expressive documentary explores the phenomenon of the fastest trending alcohol spirit in the world, Tequila and Mezcal. This journey takes us to the world’s most bio-diverse landscape of the agave plant, Mexico; here families have been passing down the tradition of distilling agave for generations, at times, even clandestinely. From the alluring red highlands of Jalisco to the rugged mountains of Oaxaca the film follows three producers - Carlos, Graciela, and Aquilino in this burgeoning renaissance. From a bootstrap ambition to carrying on a father’s legacy, their successes and sacrifices unfurl in this interweaved story. Discover how one delicate plant can carry the weight of a nation and the people trying to protect it for the future.
Streaming Video
Chocolate
Luxury is the art of carefully mixing elegance with the utmost quality and this is why luxury goods are a universal source of fascination. It takes the skill of a highly trained craftsman and attention to detail in order to transform the sometimes simplest raw materials into objects of adoration. Shot in HD, PLEASURES explores not only the sensual and splendid world of luxury but shows the viewer the skill required by expert craftsman as they transform diverse materials (such as gems, wood, leather or chocolate) into high priced items on which prestigious houses - from Hermes to Lalique and Van Cleef - have built their reputation.
Streaming Video