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1 Burnside Cooking and Food- Historical Food and Cooking

Other titles in the Arts and Traditions of the Table: Perspectives on Culinary History series:

Sacred Cow, Mad Cow: A History of Food Fears (Arts and Traditions of the Table: Perspectives on Culinary History)

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Sacred Cow, Mad Cow: A History of Food Fears (Arts and Traditions of the Table: Perspectives on Culinary History) Cover

 

Synopses & Reviews

Publisher Comments:

Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat. Beyond the fundamental fear of hunger, societies have sought to protect themselves from rotten, impure, or unhealthy food. From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferrires traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates that food fears have been inspired not only by safety concerns but also by cultural, political, and religious prejudices.

Flour from human bones and pt from dead cats are just two of the more unappetizing recipes that have scared consumers away from certain foods. Ferrires considers the roots of these and other rumors, illuminating how societies have assessed and attempted to regulate the risks of eating. She documents the bizarre and commonsensical attempts by European towns to ensure the quality of beef and pork, ranging from tighter controls on butchers to prohibiting Jews and menstruating women from handling meat. Examining the spread of Hungarian cattle disease, which ravaged the livestock of seventeenth-century Europe, Ferrires recounts the development of safety methods that became the Western model for fighting animal diseases.

Ferrires discusses a wealth of crucial and curious food-related incidents, trends, and beliefs, including European explorers' shocked responses to the foodways of the New World; how some foods deemed unsafe for the rich were seen as perfectly suitable for thepoor; the potato's negative reputation; the fierce legal battles between seventeenth-century French bread bakers and innkeepers; the role of the medical profession in food regulation; and how modern consumerism changed the way we eat. Drawing on history, folklore, agriculture, and anthropology, Ferrires tells us how our decisions about what not to eat reflect who we are.

Synopsis:

Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat. Beyond the fundamental fear of hunger, societies have sought to protect themselves from rotten, impure, or unhealthy food. From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferri?res traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates that food fears have been inspired not only by safety concerns but also by cultural, political, and religious prejudices.

Flour from human bones and p?t? from dead cats are just two of the more unappetizing recipes that have scared consumers away from certain foods. Ferri?res considers the roots of these and other rumors, illuminating how societies have assessed and attempted to regulate the risks of eating. She documents the bizarre and commonsensical attempts by European towns to ensure the quality of beef and pork, ranging from tighter controls on butchers to prohibiting Jews and menstruating women from handling meat. Examining the spread of Hungarian cattle disease, which ravaged the livestock of seventeenth-century Europe, Ferri?res recounts the development of safety methods that became the Western model for fighting animal diseases.

Ferri?res discusses a wealth of crucial and curious food-related incidents, trends, and beliefs, including European explorers' shocked responses to the foodways of the New World; how some foods deemed unsafe for the rich were seen as perfectly suitable for the poor; the potato's negative reputation; the fierce legal battles between seventeenth-century French bread bakers and innkeepers; the role of the medical profession in food regulation; and how modern consumerism changed the way we eat. Drawing on history, folklore, agriculture, and anthropology, Ferri?res tells us how our decisions about what not to eat reflect who we are.

Synopsis:

From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferrires offers a colorful and insightful history of how we've decided what "not" to eat. Ferrires explores panics, myths, and changing attitudes regarding food as well as various attempts throughout history to ensure food safety. She demonstrates that fears of food have been inspired not only by safety concerns but also by cultural, political, and religious prejudices.

Product Details

ISBN:
9780231131926
Translator:
Gladding, Jody
Publisher:
Columbia University Press
Translator:
Gladding, Jody
Author:
Ferrieres, Madeleine
Subject:
History
Subject:
Food Science
Subject:
Food
Subject:
Food habits
Subject:
Food contamination
Subject:
History, Early Modern 1451-1600
Subject:
Cooking and Food-Historical Food and Cooking
Copyright:
Edition Description:
Hardcover
Series:
Arts and Traditions of the Table: Perspectives on Culinary History
Publication Date:
20051131
Binding:
Hardcover
Language:
English
Pages:
399
Dimensions:
9.50x6.48x1.15 in. 1.64 lbs.

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Related Subjects

Business » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Engineering » Engineering » History
Reference » Science Reference » Technology

Sacred Cow, Mad Cow: A History of Food Fears (Arts and Traditions of the Table: Perspectives on Culinary History) Used Hardcover
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Product details 399 pages Columbia University Press - English 9780231131926 Reviews:
"Synopsis" by , Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat. Beyond the fundamental fear of hunger, societies have sought to protect themselves from rotten, impure, or unhealthy food. From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferri?res traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates that food fears have been inspired not only by safety concerns but also by cultural, political, and religious prejudices.

Flour from human bones and p?t? from dead cats are just two of the more unappetizing recipes that have scared consumers away from certain foods. Ferri?res considers the roots of these and other rumors, illuminating how societies have assessed and attempted to regulate the risks of eating. She documents the bizarre and commonsensical attempts by European towns to ensure the quality of beef and pork, ranging from tighter controls on butchers to prohibiting Jews and menstruating women from handling meat. Examining the spread of Hungarian cattle disease, which ravaged the livestock of seventeenth-century Europe, Ferri?res recounts the development of safety methods that became the Western model for fighting animal diseases.

Ferri?res discusses a wealth of crucial and curious food-related incidents, trends, and beliefs, including European explorers' shocked responses to the foodways of the New World; how some foods deemed unsafe for the rich were seen as perfectly suitable for the poor; the potato's negative reputation; the fierce legal battles between seventeenth-century French bread bakers and innkeepers; the role of the medical profession in food regulation; and how modern consumerism changed the way we eat. Drawing on history, folklore, agriculture, and anthropology, Ferri?res tells us how our decisions about what not to eat reflect who we are.

"Synopsis" by , From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferrires offers a colorful and insightful history of how we've decided what "not" to eat. Ferrires explores panics, myths, and changing attitudes regarding food as well as various attempts throughout history to ensure food safety. She demonstrates that fears of food have been inspired not only by safety concerns but also by cultural, political, and religious prejudices.
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