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Moveable Feasts: The History, Science, and Lore of Food

by

Moveable Feasts: The History, Science, and Lore of Food Cover

 

Synopses & Reviews

Publisher Comments:

Food has functioned both as a source of continuity and as a subject of adaptation in the course of human history. Onions have been a staple of the European diet since the Paleolithic era, while the orange is once again being cultivated in great quantities in Southern China, where it was originally cultivated. Other foods—such as the apple and pear in Central Asia, the tomato in Mexico, the chili pepper in South America, and rice in South Asia—remain staples of their original regions and of the world diet today.Still other items are now grown in places that would have seemed impossible in the past-bananas in geothermally heated greenhouses in Iceland, corn on the fringes of the Gobi, and tomatoes in space. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into entertaining tales of discovery, complete with delicious recipes from many culinary traditions around the world.

Among the 30 types of food discussed in the course of this alphabetically-arranged work are: the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen.

Book News Annotation:

McNamee asks a question that has occurred to many people while eating artichokes: how did humans come to consume certain foods and why were they chosen over other foods? His answers draw on history, anthropology, chemistry, biology and other fields and describe the adaptation of 30 foods, including apples, bananas, chocolate, peanuts, pineapples, tomatos and watermelons. The descriptions include recipes from many culinary traditions around the world.
Annotation 2007 Book News, Inc., Portland, OR (booknews.com)

Book News Annotation:

McNamee asks a question that has occurred to many people while eating artichokes: how did humans come to consume certain foods and why were they chosen over other foods? His answers draw on history, anthropology, chemistry, biology and other fields and describe the adaptation of 30 foods, including apples, bananas, chocolate, peanuts, pineapples, tomatos and watermelons. The descriptions include recipes from many culinary traditions around the world. Annotation ©2007 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

Food has functioned both as a source of continuity and a subject of adaptation over the course of human history. Onions have been a staple of the European diet since the Paleolithic era, while the orange is once again being cultivated in great quantities in Southern China, where it was originally grown. Other foods--such as the apple and pear in Central Asia, the tomato in Mexico, the chili pepper in South America, and rice in South Asia--remain staples of their original regions and of the world diet today. Still other items are now grown in places that would have seemed impossible in the past-bananas in geothermally heated greenhouses in Iceland, corn on the fringes of the Gobi, tomatoes in space. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into entertaining tales of discovery, complete with delicious recipes from many culinary traditions around the world. Among the 30 types of food discussed in the course of this alphabetically-arranged work are: the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen.

Synopsis:

Explores the natural history of 30 of the world's major food plants, explaining why and how they have been important in human history.

Product Details

ISBN:
9780275989316
Author:
Mcnamee, Gregory
Publisher:
Praeger Publishers
Author:
McNamee, Gregory
Subject:
General
Subject:
Cookery
Subject:
History
Subject:
Food
Subject:
Popular Culture
Subject:
Life Sciences - Horticulture
Subject:
Popular Culture - General
Subject:
Food -- History.
Subject:
Cookery -- History.
Subject:
Cooking and Food-Historical Food and Cooking
Copyright:
Edition Description:
hey have been important in human history.
Publication Date:
20061131
Binding:
HARDCOVER
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
Y
Pages:
216
Dimensions:
9.30x6.54x.86 in. 1.09 lbs.

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Related Subjects

Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Science and Mathematics » Botany » General
Science and Mathematics » History of Science » General

Moveable Feasts: The History, Science, and Lore of Food Used Hardcover
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$7.95 In Stock
Product details 216 pages Praeger Publishers - English 9780275989316 Reviews:
"Synopsis" by , Food has functioned both as a source of continuity and a subject of adaptation over the course of human history. Onions have been a staple of the European diet since the Paleolithic era, while the orange is once again being cultivated in great quantities in Southern China, where it was originally grown. Other foods--such as the apple and pear in Central Asia, the tomato in Mexico, the chili pepper in South America, and rice in South Asia--remain staples of their original regions and of the world diet today. Still other items are now grown in places that would have seemed impossible in the past-bananas in geothermally heated greenhouses in Iceland, corn on the fringes of the Gobi, tomatoes in space. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into entertaining tales of discovery, complete with delicious recipes from many culinary traditions around the world. Among the 30 types of food discussed in the course of this alphabetically-arranged work are: the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen.
"Synopsis" by , Explores the natural history of 30 of the world's major food plants, explaining why and how they have been important in human history.
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