Writing Food History

Download or read book Writing Food History written by Kyri W. Claflin and published by Berg. This book was released on 2013-08-01 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.

Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 505 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts

Download or read book The Best American Food Writing 2020 written by Silvia Killingsworth and published by Mariner Books. This book was released on 2020 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. "These are stories about culture," writes J. Kenji López-Alt in his introduction. "About how food shapes people, neighborhoods, and history." This year's Best American Food Writing captures the food industry at a critical moment in history -- from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York's premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live. THE BEST AMERICAN FOOD WRITING 2020 INCLUDES BURKHARD BILGER, KAT KINSMAN, LAURA HAYES, TAMAR HASPEL, SHO SPAETH, TIM MURPHY and others

Download or read book Writing Food History written by Peter Scholliers and published by Bloomsbury Academic. This book was released on 2012-07-03 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock after three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.

Download or read book American Food Writing: An Anthology with Classic Recipes written by Molly O'Neill and published by National Geographic Books. This book was released on 2009-01-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this groundbreaking anthology, celebrated food writer Molly O’Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H. L. Mencken on the hot dog; M. F. K. Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A. J. Liebling, Waverly Root, and Craig Claiborne, describe the revelations they found in foreign restaurants; travellers to America, including the legendary French gourmet J. A. Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from Nathaniel Hawthorne, Harriet Beecher Stowe, and Walt Whitman to Thomas Wolfe, Willa Cather, and Langston Hughes, add their distinctive viewpoints to the mix. American Food Writing celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions: Dutch, Cuban, French, Italian, Jewish, Chinese, Irish, Indian, Scandinavian, Native American, African, English, Japanese, and Mexican. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, hunger, dieting, and the relationship between food and sex. James Villas offers a behind-the-scenes look at gourmet dining through a waiter’s eyes; Anthony Bourdain recalls his days at the Culinary Institute of America; Julia Child remembers the humble beginnings of her much-loved television series; Nora Ephron chronicles internecine warfare among members of the “food establishment”; Michael Pollan explores what the label “organic” really means. Throughout the anthology are more than fifty classic recipes, selected after extensive research from cookbooks both vintage and modern, and certain to instruct, delight, and inspire home chefs.

Download or read book An Everlasting Meal written by Tamar Adler and published by Simon and Schuster. This book was released on 2011-10-18 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: In An Everlasting Meal, Tamar Adler has written a book that “reads less like a cookbook than like a recipe for a delicious life” (New York magazine). In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have. An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.

Download or read book Home Cooking written by Laurie Colwin and published by Open Road Media. This book was released on 2014-11-18 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: A delectable mix of essays and recipes from the critically acclaimed writer: “As much memoir as cookbook and as much about eating as cooking” (The New York Times Book Review). In this delightful celebration of food, family, and friends, one of America’s most cherished kitchen companions shares her lifelong passion for cooking and entertaining. Interweaving essential tips and recipes with hilarious stories of meals both delectable and disastrous, Home Cooking is a masterwork of culinary memoir and an inspiration to novice cooks, expert chefs, and food lovers everywhere. From veal scallops sautéed on a hot plate in her studio apartment to home-baked bread that is both easy and delicious, Colwin imparts her hard-earned secrets with wit, empathy, and charm. She advocates for simple dishes made from fresh, organic ingredients, and counsels that even in the worst-case scenario, there is always an elegant solution: dining out. Highly personal and refreshingly down-to-earth, Laurie Colwin’s irresistible ode to domestic pleasures is a must-have for anyone who has ever savored the memory of a mouthwatering meal. This ebook features an illustrated biography of Laurie Colwin including rare photos and never-before-seen documents from the author’s estate.