By Felipe Fernandez-Armesto
In Near one thousand Tables, acclaimed meals historian Felipe Fernández-Armesto tells the interesting tale of meals as cultural in addition to culinary background -- a window at the heritage of mankind.
during this "appetizingly provocative" (Los Angeles Times) e-book, he publications readers in the course of the 8 nice revolutions on the earth heritage of foodstuff: the origins of cooking, which set humankind on a direction except different species; the ritualization of consuming, which introduced magic and which means into people's dating with what they ate; the inception of herding and the discovery of agriculture, possibly the 2 maximum revolutions of all; the increase of inequality, which resulted in the improvement of haute food; the long-range alternate in foodstuff which, virtually by myself, broke down cultural obstacles; the ecological exchanges, which revolutionized the worldwide distribution of vegetation and cattle; and, ultimately, the industrialization and globalization of heavily produced foodstuff.
From prehistoric snail "herding" to Roman banquets to important Macs to genetically changed tomatoes, Near one thousand Tables is a full-course meal of striking narrative, great perception, and engaging explorations that would fulfill the hungriest of readers.
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Extra resources for Near a Thousand Tables: A History of Food
Yet food history remains relatively underappreciated. Most academic institutions still neglect it. Many of the best contributions to its study are made by amateurs and antiquarians. There is no consensus about how to approach it. For some people, it is all about nutrition and malnutrition, sustenance and sickness; for others, less anxious to avoid condemnation for frivolity, it is essentially about cuisine. Economic historians see food as a commodity to be produced and traded. When it gets to the stage of being eaten, they lose interest.
A] short, lively rundown on the subject. ” —Jared M. Diamond, author of the Pulitzer Prize-winning Guns, Germs, and Steel “With gusto and analytical savvy, [Fernández-Armesto] traces the long and complex evolution of food since the Middle Ages. After reading this book, you’ll never think of eating the same again. ” —The Wall Street Journal (Europe) “A sparkling ramble through history which scatters countless pointers to new research along the way. ” —Financial Times (London) FREE PRESS A Division of Simon & Schuster, Inc.
This innovation took ingenuity to devise, but no tools except a digging implement to fashion. A dry pit could be heated with stones to make an oven. A pit dug below the water table, heated by the same means, made a boiler or poacher. This represented an innovation of enormous importance—unequaled by any subsequent technical innovation in the history of cooking until our own day: it facilitated boiling, a new method of cooking or, at least, one which previously could only be approximated by using a tripe or skin filled with water, suspended over the fire, as a cooking pot.