A World of Food PDF Download

Author: Carl Warner
Publisher: ABRAMS
ISBN: 9781419703263
Category : Food
Languages : en
Pages : 30

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Book Description
Acclaimed photographer Carl Warner invites you to explore colourful minature landscapes made entirely of edible ingredients.

Author: Paula Wolfert
Publisher: HarperCollins Publishers
ISBN: 9780060159559
Category : Cooking
Languages : en
Pages : 386

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Book Description
Two hundred recipes noted for their earthy flavor, richness without heaviness, and new cooking techniques includes such delicacies as chestnut salad with walnuts and pancetta.

Author: Amanda Little
Publisher: Harmony
ISBN: 080418903X
Category : Business & Economics
Languages : en
Pages : 354

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Book Description
"In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change"--

Author: Eva Medved
Publisher:
ISBN: 9780663375790
Category : Cooking
Languages : en
Pages : 599

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Book Description

Author: Ken Albala
Publisher: Bloomsbury Publishing USA
ISBN: 0313376271
Category : Social Science
Languages : en
Pages : 1566

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Book Description
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.

Author: Mary Ellen Snodgrass
Publisher: Routledge
ISBN: 1317451600
Category : Political Science
Languages : en
Pages : 1882

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Book Description
This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.

Author: Jeffrey M. Pilcher
Publisher: Routledge
ISBN: 1134385803
Category : History
Languages : en
Pages : 223

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Book Description
Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food. Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on: how food was used to forge national identities in Latin America the influence of Italian and Chinese Diaspora on the US and Latin America food culture how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes the results of state intervention in food production how the impact of genetic modification and food crises has affected the relationship between consumer and product. This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world history itself.

Author: L. Patrick Coyle
Publisher:
ISBN: 9780871964175
Category : Cooking
Languages : en
Pages : 846

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Book Description
An encyclopedic dictionary of food and food terms, with many photographs and illustrations.

Author: Ben Fine
Publisher: Routledge
ISBN: 1134779062
Category : Business & Economics
Languages : en
Pages : 324

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Book Description
With growing affluence in the developed world, food has become an increasing focus for attention. Here, the authors argue that in order to understand the extensive and dramatic developments in the world of food, a new interdisciplinary approach is necessary. The Age of Affluence successfully addresses food consumption in this way. The volume: * argues the importance of socioeconomic and cultural factors over diet, in influencing the production, marketing and consumption of different groups of foods; * places food systems theory on sound analytical foundations; * draws critically upon food systems literature; * includes case studies from the sugar, dairy and meat systems; * employs novel statistical techniques to identify and explain distinct patterns of food consumption; The book will help to revitalize the discipline of food studies and points the way forward for the continuing study of food consumption. As such, it will be invaluable to students, researchers and policymakers engaged in the world of food.

Author: Kenneth F. Kiple
Publisher: Cambridge University Press
ISBN: 9780521402149
Category : Food
Languages : en
Pages : 1180

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Book Description
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.