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Author: Marcy Norton Publisher: ISBN: 9780801476327 Category : Business & Economics Languages : en Pages : 334
Book Description
Traces European encounters and use of tobacco and cacao and its eventual commodification into a major business from the earliest period through the seventeenth century.
Author: Marcy Norton Publisher: ISBN: 9780801476327 Category : Business & Economics Languages : en Pages : 334
Book Description
Traces European encounters and use of tobacco and cacao and its eventual commodification into a major business from the earliest period through the seventeenth century.
Author: Marcy Norton Publisher: ISBN: Category : Business & Economics Languages : en Pages : 362
Book Description
Focusing on the Spanish Empire, Marcy Norton investigates how tobacco and chocolate became material and symbolic links to the pre-Hispanic past for colonized Indians and colonizing Europeans alike. Botanical ambassadors of the American continent, they also profoundly affected Europe. Tobacco, once condemned as proof of Indian diabolism, became the constant companion of clergymen and the single largest source of state revenue in Spain. Before coffee or tea became popular in Europe, chocolate was the drink that energized the fatigued and uplifted the depressed. However, no one could quite forget the pagan past of tobacco and chocolate, despite their apparent Europeanization: physicians relied on Mesoamerican medical systems for their understanding of tobacco; theologians looked to Aztec precedent to decide whether chocolate drinking violated Lenten fasts.
Author: Patricia Seed Publisher: Cambridge University Press ISBN: 9780521497572 Category : History Languages : en Pages : 212
Book Description
A 1996 comparative history exploring the significance of ceremonies performed by the western imperial powers to mark their territorial possession of the New World.
Author: John K. Thornton Publisher: Cambridge University Press ISBN: 1139536192 Category : History Languages : en Pages : 1088
Book Description
A Cultural History of the Atlantic World, 1250–1820 explores the idea that strong links exist in the histories of Africa, Europe and North and South America. John K. Thornton provides a comprehensive overview of the history of the Atlantic Basin before 1830 by describing political, social and cultural interactions between the continents' inhabitants. He traces the backgrounds of the populations on these three continental landmasses brought into contact by European navigation. Thornton then examines the political and social implications of the encounters, tracing the origins of a variety of Atlantic societies and showing how new ways of eating, drinking, speaking and worshipping developed in the newly created Atlantic World. This book uses close readings of original sources to produce new interpretations of its subject.
Author: Andrew Coe Publisher: Oxford University Press ISBN: 9780199758517 Category : History Languages : en Pages : 320
Book Description
In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.
Author: Richard Wrangham Publisher: Profile Books ISBN: 1847652107 Category : Science Languages : en Pages : 309
Book Description
In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome
Author: Ruth Schwartz COWAN Publisher: Harvard University Press ISBN: 0674029925 Category : Medical Languages : en Pages : 303
Book Description
Neither minimizing the difficulty of the choices that modern genetics has created for us nor fearing them, Cowan argues that we can improve the quality of our own lives and the lives of our children by using the modern science and technology of genetic screening responsibly.
Author: Alida C. Metcalf Publisher: University of Texas Press ISBN: 0292748604 Category : Social Science Languages : en Pages : 393
Book Description
Doña Marina (La Malinche) ...Pocahontas ...Sacagawea—their names live on in historical memory because these women bridged the indigenous American and European worlds, opening the way for the cultural encounters, collisions, and fusions that shaped the social and even physical landscape of the modern Americas. But these famous individuals were only a few of the many thousands of people who, intentionally or otherwise, served as "go-betweens" as Europeans explored and colonized the New World. In this innovative history, Alida Metcalf thoroughly investigates the many roles played by go-betweens in the colonization of sixteenth-century Brazil. She finds that many individuals created physical links among Europe, Africa, and Brazil—explorers, traders, settlers, and slaves circulated goods, plants, animals, and diseases. Intercultural liaisons produced mixed-race children. At the cultural level, Jesuit priests and African slaves infused native Brazilian traditions with their own religious practices, while translators became influential go-betweens, negotiating the terms of trade, interaction, and exchange. Most powerful of all, as Metcalf shows, were those go-betweens who interpreted or represented new lands and peoples through writings, maps, religion, and the oral tradition. Metcalf's convincing demonstration that colonization is always mediated by third parties has relevance far beyond the Brazilian case, even as it opens a revealing new window on the first century of Brazilian history.
Author: Jennifer Jensen Wallach Publisher: UNC Press Books ISBN: 146964522X Category : Social Science Languages : en Pages : 265
Book Description
Jennifer Jensen Wallach's nuanced history of black foodways across the twentieth century challenges traditional narratives of "soul food" as a singular style of historical African American cuisine. Wallach investigates the experiences and diverse convictions of several generations of African American activists, ranging from Booker T. Washington and W. E. B. Du Bois to Mary Church Terrell, Elijah Muhammad, and Dick Gregory. While differing widely in their approaches to diet and eating, they uniformly made the cultivation of "proper" food habits a significant dimension of their work and their conceptions of racial and national belonging. Tracing their quests for literal sustenance brings together the race, food, and intellectual histories of America. Directly linking black political activism to both material and philosophical practices around food, Wallach frames black identity as a bodily practice, something that conscientious eaters not only thought about but also did through rituals and performances of food preparation, consumption, and digestion. The process of choosing what and how to eat, Wallach argues, played a crucial role in the project of finding one's place as an individual, as an African American, and as a citizen.
Author: Marcy Norton
Author: Marcy Norton
Author: Marcy Norton
Author: Patricia Seed
Author: John K. Thornton
Author: Andrew Coe
Author: Richard Wrangham
Author: Ruth Schwartz COWAN
Author: Alida C. Metcalf
Author: Hyunhee Park
Author: Jennifer Jensen Wallach