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Quest for raw-foodists -- The cook's body -- The energy theory of cooking -- When cooking began -- Brain foods -- How cooking frees men -- The married cook -- The cook's jour.
"In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes--both culinary and cultural--from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth…
This book is an inside peek into how everyday Japanese people are cooking. Popular standards on Japanese menus are present as well as contemporary influences from other cultures--all with an unmistakable Japanese flair. The author shares stories from her travels and guides the r…
Part of the 'Food Culture Around the World' series, this volume offers an insight into the food culture in the diverse culture of the Mediterranean, and discusses the role of food within religions festivals, culture and health.
Chronicles the evolution of food culture unique to the Polynesian, Micronesian, and Melanesian regions of the Pacific Islands.
"Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a…
"Not only examines the socio-political circumstances that led certain ingredients, flavours and dishes to become prominent in present-day Korea but, conversely, explores the question of what these foods can tell us about Korean history itself."--Publisher description.
"Humans have an appetite for food, and anthropology--as the study of human beings, their culture, and society--has an interest in the role of food. From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustrate…
