Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation.<BR /><BR /><I>Food in Time and Place</I> delivers an unprecedented review of the state of hi ...
In <i>Postmodern Winemaking</i>, Clark Smith shares the extensive knowledge he has accumulated in engaging, humorous, and erudite essays that convey a new vision of the winemaker's craft–one that credits the crucial roles played by both science and art in the winemaking process. Smith, a leading innovator in red wine production techniques, explains how traditional enological education has led many winemakers astray–enabling them ...
In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens—along with their cultural heritage. How the Other Half Ate is a deep exploration by historian and lecturer Katherine Turner that delivers an unprecedented and thoroughly researched study of the changing food landscape in American working- ...
A rich, salty, and steaming bowl of noodle soup, ramen has become an international symbol of the cultural prowess of Japanese cuisine. In this highly original account of geopolitics and industrialization in Japan, George Solt traces the meteoric rise of ramen from humble fuel for the working poor to international icon of Japanese culture.<br> <br> Ramen’s popularity can be attributed to political and economic change on a global scale ...
At no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government's attempt to raise pork prices through the mass slaughter of miliions of «unripe» little pigs. This contradiction was widely perceived as a «paradox.» In fact, as Janet Poppendieck makes clear in this newly expanded and updated volume, it was a normal, predictable working of an econom ...
"What makes the book so encompassing, informative, and relevant is that Haeger has avoided focusing on viticulture or enology or economy in isolation, and has instead looked at all of them in their historic and contemporary scientific and socio-cultural context. . . . Not everyone loves Riesling, but those of us who do will find our passion articulately explained and expressed in Haeger’s book."—Anne Krebieh ...
Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, <I>Word of Mouth</I> captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in ...
The most comprehensive guide to the wines of the entire continent, <I>Wines of South America</I> introduces readers to the astounding quality and variety of wines that until recently have been enjoyed, for the most part, only locally. Master Sommelier Evan Goldstein leads wine enthusiasts on an exciting geographical journey across ten countries, describing the wines, grapes, and regions of each.<BR /><BR /> Goldstein begi ...
