Cooking Up the Past

Cooking Up the Past

Author: Christopher Mee

Publisher: Oxbow Books Limited

Published: 2007

Total Pages: 396

ISBN-13:

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This volume focuses on the ways in which the production and consumption of food developed in the Aegean region in the Neolithic and Early Bronze Age, to see how this was linked to the appearance of more complex forms of social organisation. Sites from Macedonia in the north of Greece down to Crete are discussed and chronologically the papers cover not only the Neolithic and Early Bronze Age but extend into the Middle and Late Bronze Age and Classical period as well. The evidence from human remains, animal and fish bones, cultivated and wild plants, hearths and ovens, ceramics and literary texts is interpreted through a range of techniques, such as residue and stable isotope analysis. A number of key themes emerge, for example the changes in the types of food that were produced around the time of the Final Neolithic-Early Bronze Age transition, which is seen as a particularly critical period, the ways in which foodstuffs were stored and cooked, the significance of culinary innovations and the social role of consumption.


Book Synopsis Cooking Up the Past by : Christopher Mee

Download or read book Cooking Up the Past written by Christopher Mee and published by Oxbow Books Limited. This book was released on 2007 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume focuses on the ways in which the production and consumption of food developed in the Aegean region in the Neolithic and Early Bronze Age, to see how this was linked to the appearance of more complex forms of social organisation. Sites from Macedonia in the north of Greece down to Crete are discussed and chronologically the papers cover not only the Neolithic and Early Bronze Age but extend into the Middle and Late Bronze Age and Classical period as well. The evidence from human remains, animal and fish bones, cultivated and wild plants, hearths and ovens, ceramics and literary texts is interpreted through a range of techniques, such as residue and stable isotope analysis. A number of key themes emerge, for example the changes in the types of food that were produced around the time of the Final Neolithic-Early Bronze Age transition, which is seen as a particularly critical period, the ways in which foodstuffs were stored and cooked, the significance of culinary innovations and the social role of consumption.

Cooking Up World History

Cooking Up World History

Author: Suzanne I. Barchers

Publisher: Bloomsbury Publishing USA

Published: 1994-02-15

Total Pages: 254

ISBN-13: 0313079307

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Take students on a culinary trip around the world and introduce them to other cultures through the recipes, research, readings, and related media offered in this tasty resource. More than 20 countries and regions frequently studied in elementary and middle schools are represented. Each chapter has a brief introduction that describes the cookery of a culture, five to six recipes that provide a complete meal, research questions that connect the culture and food to history, and an annotated bibliography of reading resources and media. Great for social studies and for multicultural extensions. Grades K-6.


Book Synopsis Cooking Up World History by : Suzanne I. Barchers

Download or read book Cooking Up World History written by Suzanne I. Barchers and published by Bloomsbury Publishing USA. This book was released on 1994-02-15 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: Take students on a culinary trip around the world and introduce them to other cultures through the recipes, research, readings, and related media offered in this tasty resource. More than 20 countries and regions frequently studied in elementary and middle schools are represented. Each chapter has a brief introduction that describes the cookery of a culture, five to six recipes that provide a complete meal, research questions that connect the culture and food to history, and an annotated bibliography of reading resources and media. Great for social studies and for multicultural extensions. Grades K-6.

Cooking Up U.S. History

Cooking Up U.S. History

Author: Suzanne I. Barchers

Publisher: Bloomsbury Publishing USA

Published: 1999-04-15

Total Pages: 220

ISBN-13: 0313077665

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The second edition of this popular book contains loads of recipes, readings, and resources. Students will delight in preparing their own porridge and pudding; making candles, soap, and ink; or trying out the pioneers' recipe for sourdough biscuits as they explore different periods in U.S. history. An ideal supplement for social studies classes and homeschoolers.


Book Synopsis Cooking Up U.S. History by : Suzanne I. Barchers

Download or read book Cooking Up U.S. History written by Suzanne I. Barchers and published by Bloomsbury Publishing USA. This book was released on 1999-04-15 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this popular book contains loads of recipes, readings, and resources. Students will delight in preparing their own porridge and pudding; making candles, soap, and ink; or trying out the pioneers' recipe for sourdough biscuits as they explore different periods in U.S. history. An ideal supplement for social studies classes and homeschoolers.

Cooking Up a Business

Cooking Up a Business

Author: Rachel Hofstetter

Publisher: Penguin

Published: 2013-12-03

Total Pages: 242

ISBN-13: 1101596910

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Stories and advice for creating a business out of the food you love. Do you have a passion for delicious food and want to create your own business out of it, but have no idea where to start? Cooking Up a Business is essential reading for aspiring entrepreneurs and gives you a real-world, up-close-and-personal preview of the exciting journey. Through profiles and interviews with nationally known food entrepreneurs from Popchips, Vosges Haut-Chocolat, Hint Water, Mary’s Gone Crackers, Love Grown Foods, Kopali Organics, Tasty, Evol, Justin’s Nut Butters, Cameron Hughes Wine, and more, you will gain applicable, practical guidance that teaches you how to succeed today: • How to create a national brand—with no connections or experience • The secret to getting meetings with grocery store buyers • The number one thing you need to know about food safety regulations • Why a grassroots budget might actually help you succeed • Specific advice for gluten-free, organic, wine, and beverage companies • What every entrepreneur wishes someone had told them at the beginning • Why doing what you love is always a good idea


Book Synopsis Cooking Up a Business by : Rachel Hofstetter

Download or read book Cooking Up a Business written by Rachel Hofstetter and published by Penguin. This book was released on 2013-12-03 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stories and advice for creating a business out of the food you love. Do you have a passion for delicious food and want to create your own business out of it, but have no idea where to start? Cooking Up a Business is essential reading for aspiring entrepreneurs and gives you a real-world, up-close-and-personal preview of the exciting journey. Through profiles and interviews with nationally known food entrepreneurs from Popchips, Vosges Haut-Chocolat, Hint Water, Mary’s Gone Crackers, Love Grown Foods, Kopali Organics, Tasty, Evol, Justin’s Nut Butters, Cameron Hughes Wine, and more, you will gain applicable, practical guidance that teaches you how to succeed today: • How to create a national brand—with no connections or experience • The secret to getting meetings with grocery store buyers • The number one thing you need to know about food safety regulations • Why a grassroots budget might actually help you succeed • Specific advice for gluten-free, organic, wine, and beverage companies • What every entrepreneur wishes someone had told them at the beginning • Why doing what you love is always a good idea

The Cooking Gene

The Cooking Gene

Author: Michael W. Twitty

Publisher: HarperCollins

Published: 2018-07-31

Total Pages: 504

ISBN-13: 0062876570

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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


Book Synopsis The Cooking Gene by : Michael W. Twitty

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 504 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

Cooking Up the Past (Pack Of 6)

Cooking Up the Past (Pack Of 6)

Author: SRA Publications Staff

Publisher:

Published: 2000-01-01

Total Pages:

ISBN-13: 9780076162109

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Leveled Readers are designed to provide students with additional reading practice on their reading levels. Each book is filled with high-interest fiction and nonfiction topics. Each book in the series has been carefully selected to improve and enhance fluency vocabulary and comprehension


Book Synopsis Cooking Up the Past (Pack Of 6) by : SRA Publications Staff

Download or read book Cooking Up the Past (Pack Of 6) written by SRA Publications Staff and published by . This book was released on 2000-01-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Leveled Readers are designed to provide students with additional reading practice on their reading levels. Each book is filled with high-interest fiction and nonfiction topics. Each book in the series has been carefully selected to improve and enhance fluency vocabulary and comprehension

Cuisine and Empire

Cuisine and Empire

Author: Rachel Laudan

Publisher: Univ of California Press

Published: 2015-04-03

Total Pages: 488

ISBN-13: 0520286316

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Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.


Book Synopsis Cuisine and Empire by : Rachel Laudan

Download or read book Cuisine and Empire written by Rachel Laudan and published by Univ of California Press. This book was released on 2015-04-03 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Cooked

Cooked

Author: Michael Pollan

Publisher: Penguin UK

Published: 2013-04-23

Total Pages: 480

ISBN-13: 0141975636

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THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph 'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.


Book Synopsis Cooked by : Michael Pollan

Download or read book Cooked written by Michael Pollan and published by Penguin UK. This book was released on 2013-04-23 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph 'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.

Dirt

Dirt

Author: Bill Buford

Publisher: Vintage

Published: 2020-05-05

Total Pages: 447

ISBN-13: 0385353197

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“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.


Book Synopsis Dirt by : Bill Buford

Download or read book Dirt written by Bill Buford and published by Vintage. This book was released on 2020-05-05 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: “You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.

Mastering the Art of Soviet Cooking

Mastering the Art of Soviet Cooking

Author: Anya von Bremzen

Publisher: Crown

Published: 2013-09-17

Total Pages: 370

ISBN-13: 0307886832

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A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations “Delicious . . . A banquet of anecdote that brings history to life with intimacy, candor, and glorious color.”—NPR’s All Things Considered Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses. ONE OF THE BEST BOOKS OF THE YEAR: The Christian Science Monitor, Publishers Weekly


Book Synopsis Mastering the Art of Soviet Cooking by : Anya von Bremzen

Download or read book Mastering the Art of Soviet Cooking written by Anya von Bremzen and published by Crown. This book was released on 2013-09-17 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations “Delicious . . . A banquet of anecdote that brings history to life with intimacy, candor, and glorious color.”—NPR’s All Things Considered Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses. ONE OF THE BEST BOOKS OF THE YEAR: The Christian Science Monitor, Publishers Weekly