"Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding o…
The material resources : land, water, and air -- Food in a Carioca way : the first inhabitants -- What is the food legacy of later immigration? -- Markets and retailing -- Restaurants and eating out in the city -- Historic cookbooks, how to follow the history of the recipes
The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the "off the plate" elements of…
"When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv's Falafel Nation moves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the po…
"This book explores the interrelations between food, technology and knowledge-sharing practices in producing digital food cultures. Digital Food Cultures adopts an innovative approach to examine representations and practices related to food across a variety of digital media: blo…
Social dimensions of food in the prehistoric Balkans
Ever since the definition of the Neolithic Revolution by Vere Gordon Childe, archaeologists have been aware of the crucial importance of food for the understanding of prehistoric developments. Numerous studies have classified and described cooking ware, hearths and ovens, have s…
The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous…
The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous…
Note-by-note cooking: the future of food
by This, Hervé
fromArts and traditions of the table
A landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. These substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tast…
"Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (200…
