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Food in History de Reay Tannahill | LibraryThing en català




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Pàgina principal Detalls de l'obra Ressenyes (13) Recomanacions Membres Descripcions Converses (21) Coneixement comú Popularitat Cobertes Edicions S'està carregant…

Food in History

de Reay Tannahill

Membres Ressenyes Popularitat Valoració mitjana Mencions 1,142 13 13,092 (3.9) 21 Spanning over half a million years, this lively account describes the world history of food and the way in which food has influenced the whole course of human development. Full of intriguing information and insights, it reveals how pepper contributed to the fall of the Roman empire; how a new kind of plough helped to spark off the Crusades; why the cow became sacred in India; why stir-fry cooking was invented; how the turkey got its name. This book confirms that food is still, as it always has been, not only inseperable from the history of the human race but essential to it. … ( més ) tots els membres Membres Afegit fa poc per CassandraBrecht , adriennealair , slifter , JoelMichal , garym1031 , michaelwlong , fjakhdf , AEMetri nombres mostra-les totes Etiquetes Recomanacions de LibraryThing actualitza Recomanacions dels membres 0 0 Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal de Margaret Visser ( nessreader ) nessreader : Food in history is more of a narrative history of western eating; Much depends has a quirkier layout, being an indepth look at the provenance of key ingredients. 0 0 Sex in History de Reay Tannahill ( sbuehrle ) 0 0 The World of Caffeine: The Science and Culture of the World's Most Popular Drug de Bennett Alan Weinberg ( sbuehrle ) Llistes Best "Foodie" Books (24) Folio Society (609) T'agradarà? S'està carregant…

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Mira també 21 mencions Ressenyes dels membres Data | vots Es mostren 1-5 de 13 ( següent | mostra-les totes ) 4.5 stars. Does what it says on the cover. The book discusses the history of food in an interesting and easy to read manner. illustrations included. ( ) ElentarriLT | Mar 24, 2020 | Read this for my Food in History course at college and really enjoyed it. Here and there it's a bit repetitive, so I gave it the four stars instead of five because the writing could be tightened a bit. However, the author if British and hilarious here and there, some of the footnotes she adds are just her own comments. If you're interested in the development of food, farming, meals, cuisine, etc, from really the dawn of time through the 1980s, I'd pick this up, even if you only wanted to read a particular section on Food in Sumer or Fillet of Pegasus. ( ) Kristin_Curdie_Cook | Apr 29, 2016 | I read this book a few years ago (softcover book), and it sits as a treasured book in my collection (I'd like to have a hard cover of it one day). This is a fantastic reference book. It begins where humans began, back in the caves, and gives archeological evidence as well as common sense theories on how certain foods likely came to be, such as yogurt and butter were probably discovered because of the practice of traveling with milk in the dried stomachs of animals. And one thing leads to another. The book is full of fascinating points on the usage, origin and development of all kinds of food, and not just covering the western world. Nearly every country is mentioned, though as the author freely admits, written history needs to be taken with a grain of salt, so to speak.

I have several food history books in my collection - this one is my favorite that I flip through time and again. ( ) 1 KVHardy | Jan 2, 2015 | My first Folio Society book and a fascinating one detailing the changes in diet, hunting/gathering/farming of food and its preparation and cooking from pre-history to the beginning of the 21st century. Tannahill not only describes these changes and, for example, regional differences in diet but also explains them, e.g. in hot climates people eat spicy foods which make them perspire which cools them down (and prompts them to drink more fluids).

The book also demonstrates the wide-ranging impact of food-related issues on civilization. Thus science and technology are important (e.g. the effects of the Industrial Revolution on mechanised farming, or indeed simply the invention of the plough, let alone 20th century and later concerns such as GMOs and food additives) as are socio-economic issues - e.g. cookery books are only of general use when literacy is widespread, when people have enough disposable income to be able to afford the books and the ingredients and when they have some knowledge or curiosity about foods from outside the immediate vicinity (itself in practical terms necessitating improvements in transportation).

Changes in food can have long-lasting impacts. This doesn't just refer to the change from hunting and gathering to domestication and farming but also, e.g., in colonization - today's taste for refine sugars (and thus the West's obesity crisis) came from the New World plantations worked by African slave labour.

Sri Lanka's ethnic tensions similarly stem from plantations in the colonies. It was not the tea that the country (formerly Ceylon) is famous for, but instead for coffee, produced by Dutch colonists, that the Tamil workforce was brought to the plantations from India.

A fascinating book tracing food from pre-cooking-with-fire beginnings to modern day preoccupations with obesity vs famine, food buzzwords like 'natural' 'healthy' 'organic', diseases such as BSE and Foot and Mouth, additives and genetic modification. ( ) stevejwales | Apr 26, 2013 | Food in History strikes just the right balance between an accurate, well-researched treatise and a readable narrative about our place in the universe. Quotations and endnotes abound, and Tannahill uses that astringent, slightly skeptical tone (you're not just going to believe what that text says, are you ?) that fills you with trust in her and reminds you of a favorite teacher. The subject matter is pure genius: you've learned all kinds of things about world history before a few chapters are gone, while you're snickering over medieval table manners. There's a section on foods which were reputed to give you wind! Why isn't this a standard world history textbook?

There's a lot of speculation in the prehistoric section. Some of that is fine, but at the 10th instance of 'a housewife must have discovered *** when she left *** next to the stove for a few days' I started to wonder what the author was adding to the discussion. I can spend hours speculating how yogurt was discovered just fine on my own.

The last section, on how we're all going to be eating synthetic protein by the 21st century, is a little bizarre. And the liberal use of the word 'housewife' makes the book seem very Jetsons at times. It was published in the early 70s, though, so we'll give Tannahill a break. ( ) 1 bexaplex | Sep 11, 2012 | Data | vots Es mostren 1-5 de 13 ( següent | mostra-les totes ) Ressenyes publicades 1 ressenya afegeix-hi una ressenya thingScore unrated A fascinating survey of man's diet from earliest cave dwellers, through the first use of fire to heat meat to a doomwatch look at chemical additives, fertilizers, synthetic foods and future world demands. Quite fascinatingly relates man's development through history to his food. afegit per KayCliff | edita National Housewives Register Newsletter , Hazel K. Bell (Sep 1, 1975) Altres autors

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Newsweek Condensed Books: Survive the Savage Sea, Laughing All the Way, Food in History, The Americans de Dougal Robertson mostra l'historial Coneixement comú Has d' iniciar sessió per poder modificar les dades del coneixement compartit. Si et cal més ajuda, mira la pàgina d'ajuda del coneixement compartit . Títol normalitzat Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua. Food in History Títol original Food in History Títols alternatius Data original de publicació 1973-10 Gent/Personatges Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua. Jean Anthelme Brillat-Savarin Antonin Carême Auguste Escoffier Llocs importants Esdeveniments importants Pel·lícules relacionades Premis i honors Epígraf Dedicatòria Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua. For Shirley and John Curley Primeres paraules Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua. (Preface): When the idea of Food in History first occurred to me, I was mystified by the fact that no one had already written such a book. (Prologue): It is an obvious truth, all too often forgotten, that food is not only inseparable from the history of the human race, but basic to it. In the very earliest times nature was in charge and the problem of the food supply was a great deal simpler than it is now -- although perhaps it would be wiser to say 'must have been simpler', since there are as many theories about prehistory and the pattern of human evolution as there are theoreticians. Citacions Darreres paraules Informació del coneixement compartit en anglès. Modifica-la per localitzar-la a la teva llengua. Thirty-nine years earlier the answer to the same question had been tomato soup, sole, roast chicken with roast potatoes, peas and sprouts, trifle and cream, chees and biscuits, coffee and wine. ( Clica-hi per mostrar-ho. Compte: pot anticipar-te quin és el desenllaç de l'obra. ) (Epliogue): Complacency is something neither governments nor scientists can afford, because whatever the shape of the future, the role of food in it will be every bit as decisive as it has been in the past. ( Clica-hi per mostrar-ho. Compte: pot anticipar-te quin és el desenllaç de l'obra. ) Nota de desambiguació Editor de l'editorial Creadors de notes promocionals a la coberta Llengua original CDD/SMD canònics LCC canònic Referències

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Descripcions del llibre Spanning over half a million years, this lively account describes the world history of food and the way in which food has influenced the whole course of human development. Full of intriguing information and insights, it reveals how pepper contributed to the fall of the Roman empire; how a new kind of plough helped to spark off the Crusades; why the cow became sacred in India; why stir-fry cooking was invented; how the turkey got its name. This book confirms that food is still, as it always has been, not only inseperable from the history of the human race but essential to it. Descripcions provinents de biblioteques

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