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An Edible History Of Humanity

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An Edible History of Humanity

An Edible History of Humanity Book
Author : Tom Standage
Publisher : Bloomsbury Publishing USA
Release : 2009-07-01
ISBN : 0802719821
Language : En, Es, Fr & De

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Book Description :

The bestselling author of A History of the World in 6 Glasses charts an enlightening history of humanity through the foods we eat. Throughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. An Edible History of Humanity is an account of how food has helped to shape and transform societies around the world, from the emergence of farming in China by 7,500 BCE to today's use of sugar cane and corn to make ethanol. Food has been a kind of technology, a tool that has changed the course of human progress. It helped to found, structure, and connect together civilizations worldwide, and to build empires and bring about a surge in economic development through industrialization. Food has been employed as a military and ideological weapon. And today, in the culmination of a process that has been going on for thousands of years, the foods we choose in the supermarket connect us to global debates about trade, development and the adoption of new technologies. Drawing from many fields including genetics, archaeology, anthropology, ethno-botany and economics, the story of these food-driven transformations is a fully satisfying account of the whole of human history.

An Edible History of Humanity

An Edible History of Humanity Book
Author : Tom Standage
Publisher : Atlantic Books Ltd
Release : 2012-12-06
ISBN : 1782391657
Language : En, Es, Fr & De

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Book Description :

Throughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. In An Edible History of Humanity Tom Standage serves up a hugely satisfying account of ways in which food has, indirectly, helped to shape and transform societies around the world. It is a dazzling account of gastronomic revolutions from pre-history to the present.

An Edible History of Humanity

An Edible History of Humanity Book
Author : Tom Standage
Publisher : Bloomsbury Publishing USA
Release : 2010-05-03
ISBN : 0802719910
Language : En, Es, Fr & De

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Book Description :

A lighthearted chronicle of how foods have transformed human culture throughout the ages traces the barley- and wheat-driven early civilizations of the near East through the corn and potato industries in America.

An Edible History of Humanity

An Edible History of Humanity Book
Author : Tom Standage
Publisher : Walker Books
Release : 2009-05-19
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

A lighthearted chronicle of how foods have transformed human culture throughout the ages traces the barley- and wheat-driven early civilizations of the near East through the corn and potato industries in America, comparing the progress of farming cultures to those of hunter-gatherers while citing the pivotal contributions of global trade.

Writing on the Wall

Writing on the Wall Book
Author : Tom Standage
Publisher : A&C Black
Release : 2013-10-10
ISBN : 1408842076
Language : En, Es, Fr & De

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Book Description :

Today we are endlessly connected: constantly tweeting, texting or e-mailing. This may seem unprecedented, yet it is not. Throughout history, information has been spread through social networks, with far-reaching social and political effects. Writing on the Wall reveals how an elaborate network of letter exchanges forewarned of power shifts in Cicero's Rome, while the torrent of tracts circulating in sixteenth-century Germany triggered the Reformation. Standage traces the story of the rise, fall and rebirth of social media over the past 2,000 years offering an illuminating perspective on the history of media, and revealing that social networks do not merely connect us today – they also link us to the past.

A History of the World in 6 Glasses

A History of the World in 6 Glasses Book
Author : Tom Standage
Publisher : Bloomsbury Publishing USA
Release : 2009-05-26
ISBN : 0802718590
Language : En, Es, Fr & De

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Book Description :

The New York Times Bestseller “There aren't many books this entertaining that also provide a cogent crash course in ancient, classical and modern history.” -Los Angeles Times Beer, wine, spirits, coffee, tea, and Coca-Cola: In Tom Standage's deft, innovative account of world history, these six beverages turn out to be much more than just ways to quench thirst. They also represent six eras that span the course of civilization-from the adoption of agriculture, to the birth of cities, to the advent of globalization. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the twenty-first century through each epoch's signature refreshment. As Standage persuasively argues, each drink is in fact a kind of technology, advancing culture and catalyzing the intricate interplay of different societies. After reading this enlightening book, you may never look at your favorite drink in quite the same way again.

The Human Story

The Human Story Book
Author : James C. Davis
Publisher : Harper Collins
Release : 2009-10-13
ISBN : 0061745685
Language : En, Es, Fr & De

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Book Description :

Has there ever been a history of the world as readable as this? In The Human Story, James C. Davis takes us on a journey to ancient times, telling how peoples of the world settled down and founded cities, conquered neighbors, and established religions, and continues over the course of history, when they fought two nearly global wars and journeyed into space. Davis's account is swift and clear, never dull or dry. He lightens it with pungent anecdotes and witty quotes. Although this compact volume may not be hard to pick up, it's definitely hard to put down. For example, on the death of Alexander the Great, who in a decade had never lost a single battle, and who had staked out an empire that spanned the entire Near East and Egypt, Davis writes: "When they heard how ill he was, the king's devoted troops insisted on seeing him. He couldn't speak, but as his soldiers -- every one -- filed by in silence, Alexander's eyes uttered his farewells. He died in June 323 B.C., at the ripe old age of thirty-two." In similar fashion Davis recounts Russia's triumph in the space race as it happened on an autumn night in 1957: "A bugle sounded, flames erupted, and with a roar like rolling thunder, Russia's rocket lifted off. It bore aloft the earth's first artificial satellite, a shiny sphere the size of a basketball. Its name was Sputnik, meaning 'companion' or 'fellow traveler' (through space). The watchers shouted, 'Off. She's off. Our baby's off!' Some danced; others kissed and waved their arms." Though we live in an age of many doubts, James C. Davis thinks we humans are advancing. As The Human Story ends, he concludes, "The world's still cruel; that's understood, / But once was worse. So far so good."

Food in History

Food in History Book
Author : Reay Tannahill
Publisher : Unknown
Release : 2008-06-26
ISBN : 9781439506974
Language : En, Es, Fr & De

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Book Description :

Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background

Seriously Curious

Seriously Curious Book
Author : Tom Standage
Publisher : Profile Books
Release : 2018-11-01
ISBN : 1782834842
Language : En, Es, Fr & De

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Book Description :

Some questions you never think to ask. Others, you didn't know you didn't know. And some facts are so surprising they cry out for answers. What can a president actually do? Why do cities sink into the ground? Why is Australia seemingly invulnerable to recessions? Why do people in couples do more housework than singletons? The brilliant minds of the Economist collect these questions. Individually, they might seem bite-sized and inconsequential, but taken together they can reveal a whole new world.

Catching Fire

Catching Fire Book
Author : Richard Wrangham
Publisher : Profile Books
Release : 2010-08-06
ISBN : 1847652107
Language : En, Es, Fr & De

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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

Pickles

Pickles Book
Author : Jan Davison
Publisher : Reaktion Books
Release : 2018-05-15
ISBN : 1780239599
Language : En, Es, Fr & De

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Book Description :

From the fiery kimchi of Korea to American dill spears; from the spicy achar of India to the ceviche of Latin America; from Europe’s sauerkraut to brined herrings and chutneys, pickles are unquestionably a global food. They are also of the moment. Growing interest in naturally fermented vegetables—pickles by another name—means that today, in the early twenty-first century, we are seeing a renaissance in the making and consumption of pickles. Across continents and throughout history, humans have relied upon pickling to preserve foods and add to their flavor. Both a cherished food of the elite and a staple of the masses, pickles have also acquired new significance in our health-conscious times: traditionally fermented pickles are probiotic and said to possess anti-aging and anti-cancer properties, while pickle juice is believed to prevent muscle cramps in athletes and reduce sugar spikes in diabetics. Nota bene: It also cures hangovers. In Pickles, Jan Davison explores the cultural and gastronomic importance of pickles from the earliest civilizations’ brine-makers to twenty-first-century dilettantes of dill. Join Davison and discover the art of pickling as mastered by the ancient Chinese; find out why Korean astronaut Yi So-yeon took pickled cabbage into space in 2008; learn how the Japanese pickle the deadly puffer fish; and uncover the pickling provenance of that most popular of condiments, tomato ketchup. A compulsively consumable, globe-trotting tour sure to make you pucker, Davison’s book shows us how pickles have been omnipresent in humanity’s common quest not only to preserve foods, but to create them—with relish.

The Course of History

The Course of History Book
Author : Struan Stevenson
Publisher : Simon and Schuster
Release : 2019-04-02
ISBN : 1948924250
Language : En, Es, Fr & De

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Book Description :

Stories of ten power meals through the ages, with recipes: “A sumptuous feast of historical and gastronomic detail . . . fascinating and delicious.” —Craig Ferguson Some of the most consequential decisions in history were decided at the dinner table, accompanied—and perhaps influenced—by copious amounts of food and drink. This fascinating book explores ten of those pivotal meals, presenting the contexts, key participants, table talk, and outcomes of each. It offers unique insight into the minds and appetites of some of history’s most famous and notorious characters, including Bonnie Prince Charlie, George Washington, Alexander Hamilton, Thomas Jefferson, Adolf Hitler, Winston Churchill, Joseph Stalin, Mao Zedong, and Richard Nixon. Feasting on leg of lamb, Bonnie Prince Charlie doomed the Jacobite Army at Culloden. A uniquely American menu served with French wine lubricated the conversation between rivals Jefferson and Hamilton that led to the founding of the US financial system and the location of the nation’s capital in Washington. After schweinwürst and sauerkraut with Adolf Hitler at his Berghof residence, Austrian chancellor Kurt von Schuschnigg agreed to the complete integration of Austria into the Third Reich. In addition, celebrity chef Tony Singh has researched the menus and recipes for all ten dinners down to the last detail and recreates them here, listing the spirits as well. This book provides an entertaining seat at the table and “masterfully connects political moments to their culinary backdrops” (Publishers Weekly). “Recounts some of the key moments from diplomacy where food and drink played a crucial part.” —The Scotsman “Powerful people scheme to enhance their influence and control, and there’s no better way to manipulate people than over a good meal . . . Stevenson gives context and background, making each participant’s role comprehensible and specific.” —Booklist

History of Humanity From the third millennium to the seventh century B C

History of Humanity  From the third millennium to the seventh century B C  Book
Author : Sigfried J. de Laet,Ahmad Hasan Dani
Publisher : UNESCO
Release : 1994-01-01
ISBN : 9231028111
Language : En, Es, Fr & De

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Book Description :

The second volume covers the first two and a half thousand years of recorded history, from the start of the Bronze Age 5,000 years ago to the beginnings of the Iron Age. Written by a team of over sixty specialists, this volume includes a comprehensive bibliography and a detailed index.

Food

Food Book
Author : Jean-Louis Flandrin,Massimo Montanari
Publisher : Columbia University Press
Release : 2013-05-21
ISBN : 023111155X
Language : En, Es, Fr & De

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Book Description :

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

100 Million Years Of Food

100 Million Years Of Food Book
Author : Stephen Le
Publisher : HarperCollins
Release : 2016-02-02
ISBN : 1443431788
Language : En, Es, Fr & De

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Book Description :

In the vein of Jared Diamond and Michael Pollan, a fascinating new exploration of what we eat and how we live, and the health consequences of denying our complicated evolutionary history with food. There are few areas of modern life that offer as much information and prescriptive advice, often contradictory, as the arena of diet and health: eat a lot of meat, abstain from meat; whole-grains are healthy, whole-grains are a disaster; get a lot of sunlight, sunlight causes skin cancer; eat everything in moderation but increase your exercise; eat as much as you want but concentrate on your metabolism, and on it goes. Biological anthropoligist Stephen Le cuts through the confusing mass of information to present the long view of our diet and relationship to what we eat. In One Hundred Million Years of Food, Le takes readers on a historic and geographic tour of how different cuisines have evolved in tandem with our particular environments, as our ancestors took advantage of the resources and food available to them. Like his mentor Jared Diamond, Le uses history and science to present a fascinating and wide-ranging tour of human history as viewed through what and how we eat. Travelling the world to places as far-flung as Vietnam, Kenya, Nova Scotia and Iowa, Le visits people producing food using traditional methods as well as modern techniques, and looks at how our relationship to food has strayed from centuries of tradition to mass-produced assembly lines dependent on chemicals that bring with them a host of problems. In One Hundred Million Years of Food, Stephen Le argues that our ancestral diets and lifestyles are the best first line of defense in protecting our health; simple prescriptions like paleo or vegan diets in effect highjack our biology and ignore evolution, resulting in the current explosion of chronic diseases and allergies. To put it simply, the optimal diet is to eat what your ancestors ate. In this remarkably clear-cut and compelling book, readers are shown not just what to eat, but how their diet is the product of millions of years of evolution.

A History of Food

A History of Food Book
Author : Maguelonne Toussaint-Samat
Publisher : John Wiley & Sons
Release : 2009-03-25
ISBN : 144430514X
Language : En, Es, Fr & De

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Book Description :

The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement

Soup

Soup Book
Author : Janet Clarkson
Publisher : Reaktion Books
Release : 2010-10-15
ISBN : 1861898908
Language : En, Es, Fr & De

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Book Description :

From the restorative powers of chicken soup on a sick day to the warmth of a bowl of chowder on a wintry night, there is no food quite as comforting and emblematic of home as soup. Soup, as Janet Clarkson tells us, is the first true culinary creation of humanity, and it has made a long journey from the prehistoric cave to the kitchen table and the white linens of Michelin-starred restaurants. Tracing its myriad reinventions through history and across the globe, Clarkson argues in Soup that it is the only truly universal dish—every culture in the world makes soup, and it is widely valued as a dish adaptable for any situation. From the swill of the poorhouse to the most delicately crafted consommé, Clarkson explores how soup got its name and describes the different roles of soup in Eastern and Western cuisine. Featuring the national soups of many countries and including an assortment of anecdotes and recipes taken from seven centuries of culinary history, Soup entertains as much as it informs, telling of how the history of the restaurant itself is intricately interwoven with the very concept of soup. “With enthusiasm and detailed research, Clarkson’s entertaining history is a nutrient-rich meal for the mind, sure to be devoured as happily as its subject”—Publishers Weekly, on Clarkson’s Pie

Breakfast

Breakfast Book
Author : Heather Arndt Anderson
Publisher : AltaMira Press
Release : 2013-07-11
ISBN : 0759121656
Language : En, Es, Fr & De

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Book Description :

From corn flakes to pancakes, Breakfast: A History explores this “most important meal of the day” as a social and gastronomic phenomenon. It explains how and why the meal emerged, what is eaten commonly in this meal across the globe, why certain foods are considered indispensable, and how it has been depicted in art and media. Heather Arndt Anderson’s detail-rich, culturally revealing, and entertaining narrative thoroughly satisfies.

The Story of Food

The Story of Food Book
Author : DK
Publisher : Penguin
Release : 2018-05-01
ISBN : 1465494782
Language : En, Es, Fr & De

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Book Description :

From the fish that started a war to the pope poisoned with chocolate, discover the fascinating stories behind the origins, traditions, and uses of our food. Explore the tales, symbolism, and traditions that come wrapped up in the food on our plates - food that not only feeds our bodies but also makes up our culture. The Story of Food is a sumptuously illustrated exploration of our millennia-old relationship with nearly 200 foods. A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history. Discover how foods have become a part of our culture, from their origins and how they are eaten to their place in world cuisine today.

Uncommon Knowledge

Uncommon Knowledge Book
Author : Tom Standage
Publisher : Profile Books
Release : 2019-11-07
ISBN : 1782835989
Language : En, Es, Fr & De

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Book Description :

The world can be an amazing place if you know the right questions to ask: How did carrots become orange? What's stopping us from having a four-day week? How can we remove all the broken bits of satellite from orbit? If everything is so terrible, why is the global suicide rate falling? The keen minds of the Economist love to look beyond everyday appearances to find out what really makes things tick. In this latest collection of The Economist Explains, they have gathered together the juiciest fruits of their never-ending quest for answers. For an uncommonly interesting read, take a peek at some Uncommon Knowledge - and pass it on! The world only gets more amazing when discoveries are shared.