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An Edible History of Humanity

An Edible History of Humanity
A Book

by Tom Standage

  • Publisher : Bloomsbury Publishing USA
  • Release : 2009-07-01
  • Pages : 288
  • ISBN : 0802719821
  • Language : En, Es, Fr & De
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The bestselling author of A History of the World in 6 Glasses charts an enlightening history of humanity through the foods we eat. Throughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. An Edible History of Humanity is an account of how food has helped to shape and transform societies around the world, from the emergence of farming in China by 7,500 BCE to today's use of sugar cane and corn to make ethanol. Food has been a kind of technology, a tool that has changed the course of human progress. It helped to found, structure, and connect together civilizations worldwide, and to build empires and bring about a surge in economic development through industrialization. Food has been employed as a military and ideological weapon. And today, in the culmination of a process that has been going on for thousands of years, the foods we choose in the supermarket connect us to global debates about trade, development and the adoption of new technologies. Drawing from many fields including genetics, archaeology, anthropology, ethno-botany and economics, the story of these food-driven transformations is a fully satisfying account of the whole of human history.

An Edible History of Humanity

An Edible History of Humanity
A Book

by Tom Standage

  • Publisher : Atlantic Books Ltd
  • Release : 2012-12-06
  • Pages : 300
  • ISBN : 1782391657
  • Language : En, Es, Fr & De
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Throughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. In An Edible History of Humanity Tom Standage serves up a hugely satisfying account of ways in which food has, indirectly, helped to shape and transform societies around the world. It is a dazzling account of gastronomic revolutions from pre-history to the present.

An Edible History of Humanity

An Edible History of Humanity
A Book

by Tom Standage

  • Publisher : Bloomsbury Publishing USA
  • Release : 2010-04-27
  • Pages : 288
  • ISBN : 0802719910
  • Language : En, Es, Fr & De
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A lighthearted chronicle of how foods have transformed human culture throughout the ages traces the barley- and wheat-driven early civilizations of the near East through the corn and potato industries in America.

A History of the World in 6 Glasses

A History of the World in 6 Glasses
A Book

by Tom Standage

  • Publisher : Bloomsbury Publishing USA
  • Release : 2009-05-26
  • Pages : 336
  • ISBN : 0802718590
  • Language : En, Es, Fr & De
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The New York Times Bestseller “There aren't many books this entertaining that also provide a cogent crash course in ancient, classical and modern history.” -Los Angeles Times Beer, wine, spirits, coffee, tea, and Coca-Cola: In Tom Standage's deft, innovative account of world history, these six beverages turn out to be much more than just ways to quench thirst. They also represent six eras that span the course of civilization-from the adoption of agriculture, to the birth of cities, to the advent of globalization. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the twenty-first century through each epoch's signature refreshment. As Standage persuasively argues, each drink is in fact a kind of technology, advancing culture and catalyzing the intricate interplay of different societies. After reading this enlightening book, you may never look at your favorite drink in quite the same way again.

Writing on the Wall

Writing on the Wall
Social Media - The First 2,000 Years

by Tom Standage

  • Publisher : A&C Black
  • Release : 2013-10-10
  • Pages : 288
  • ISBN : 1408842076
  • Language : En, Es, Fr & De
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Today we are endlessly connected: constantly tweeting, texting or e-mailing. This may seem unprecedented, yet it is not. Throughout history, information has been spread through social networks, with far-reaching social and political effects. Writing on the Wall reveals how an elaborate network of letter exchanges forewarned of power shifts in Cicero's Rome, while the torrent of tracts circulating in sixteenth-century Germany triggered the Reformation. Standage traces the story of the rise, fall and rebirth of social media over the past 2,000 years offering an illuminating perspective on the history of media, and revealing that social networks do not merely connect us today – they also link us to the past.

A History of Food in 100 Recipes

A History of Food in 100 Recipes
A Book

by William Sitwell

  • Publisher : Little, Brown
  • Release : 2013-06-18
  • Pages : 360
  • ISBN : 031625570X
  • Language : En, Es, Fr & De
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A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A HISTORY OF FOOD IN 100 RECIPES is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.

Seriously Curious

Seriously Curious
The Facts and Figures that Turn Our World Upside Down

by Tom Standage

  • Publisher : The Economist
  • Release : 2018-11-27
  • Pages : 262
  • ISBN : 1541730127
  • Language : En, Es, Fr & De
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Smart, savvy answers to universal questions, from the highly popular The Economist Explains and Daily Chart blogs-a treat for the knowing, the uninitiated, and the downright curious. Seriously Curious: The Facts and Figures that Turn Our World Upside Down brings together the very best explainers and charts, written and created by top journalists to help us understand such brain-bending conundrums as why Swedes overpay their taxes, why America still allows child marriage, and what the link is between avocados and crime. Subjects both topical and timeless, profound and peculiar, are explained with The Economist's trademark wit and verve. The Economist Explains and its online sister, the Daily Chart, are the two most popular blogs on The Economist's website. Together, these online giants provide answers to the kinds of questions, quirky and serious, that may be puzzling anyone interested in the world around them. Want to know why exorcisms are on the rise in France or how porn consumption changed during a false alarm missile strike warning in Hawaii? We have the answers They are sometimes surprising, often intriguing, and always enlightening.

A History of World Agriculture

A History of World Agriculture
From the Neolithic Age to the Current Crisis

by Marcel Mazoyer,Laurence Roudart

  • Publisher : NYU Press
  • Release : 2006-06-01
  • Pages : 528
  • ISBN : 1583671218
  • Language : En, Es, Fr & De
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Only once we understand the long history of human efforts to draw sustenance from the land can we grasp the nature of the crisis that faces humankind today, as hundreds of millions of people are faced with famine or flight from the land. From Neolithic times through the earliest civilizations of the ancient Near East, in savannahs, river valleys and the terraces created by the Incas in the Andean mountains, an increasing range of agricultural techniques have developed in response to very different conditions. These developments are recounted in this book, with detailed attention to the ways in which plants, animals, soil, climate, and society have interacted. Mazoyer and Roudart’s A History of World Agriculture is a path-breaking and panoramic work, beginning with the emergence of agriculture after thousands of years in which human societies had depended on hunting and gathering, showing how agricultural techniques developed in the different regions of the world, and how this extraordinary wealth of knowledge, tradition and natural variety is endangered today by global capitialism, as it forces the unequal agrarian heritages of the world to conform to the norms of profit. During the twentieth century, mechanization, motorization and specialization have brought to a halt the pattern of cultural and environmental responses that characterized the global history of agriculture until then. Today a small number of corporations have the capacity to impose the farming methods on the planet that they find most profitable. Mazoyer and Roudart propose an alternative global strategy that can safegaurd the economies of the poor countries, reinvigorate the global economy, and create a livable future for mankind.

Consider the Fork

Consider the Fork
A History of How We Cook and Eat

by Bee Wilson

  • Publisher : Basic Books
  • Release : 2012-10-09
  • Pages : 352
  • ISBN : 0465033326
  • Language : En, Es, Fr & De
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nating history, Wilson reveals the myriad innovations that have shaped our diets today. An insightful look at how we’ve changed food and how food has changed us, Consider the Fork reveals the astonishing ways in which the implements we use in the kitchen affect what we eat, how we eat, and how we relate to food.

Cuisine and Empire

Cuisine and Empire
Cooking in World History

by Rachel Laudan

  • Publisher : Univ of California Press
  • Release : 2015-04-03
  • Pages : 488
  • ISBN : 0520286316
  • Language : En, Es, Fr & De
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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.

Near a Thousand Tables

Near a Thousand Tables
A History of Food

by Felipe Fernandez-Armesto

  • Publisher : Simon and Schuster
  • Release : 2002-06-04
  • Pages : 272
  • ISBN : 0743234154
  • Language : En, Es, Fr & De
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In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

Food

Food
A Culinary History

by Jean-Louis Flandrin,Massimo Montanari

  • Publisher : Columbia University Press
  • Release : 2013-05-21
  • Pages : 624
  • ISBN : 023111155X
  • Language : En, Es, Fr & De
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Food and drink.

Unconventional Wisdom

Unconventional Wisdom
Adventures in the Surprisingly True

by Tom Standage

  • Publisher : Profile Books
  • Release : 2020-11-05
  • Pages : 329
  • ISBN : 1782837515
  • Language : En, Es, Fr & De
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The world can be an amazing place if you know the right questions to ask: How much does a ghost reduce a house's value? How are winemakers responding to climate change? How much should you tip your Uber driver? Should your dog fear Easter more than fireworks? The keen minds of The Economist love to look beyond everyday appearances to find out what really makes things tick. In this latest collection of The Economist Explains, they have gathered the weirdest and most counter-intuitive answers they've found in their endless quest to explain our bizarre world. Take a peek at some Unconventional Wisdom - and pass it on! The world only gets more amazing when discoveries are shared.

Nose Dive

Nose Dive
A Field Guide to the World's Smells

by Harold McGee

  • Publisher : Appetite by Random House
  • Release : 2020-10-20
  • Pages : 544
  • ISBN : 0147529751
  • Language : En, Es, Fr & De
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The ultimate guide to the smells of the universe--the ambrosial to the pungent, and everything in between--from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking. From Harold McGee, James Beard award-winning author and the leading expert on the science of food and cooking, comes the extensive and wide-ranging exploration of the awe-inspiring world of smell. In Untitled on Smell, McGee takes us on a sensory-filled adventure, from the sulfurous aroma of the nascent earth over four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement, bonfires, and cut grass) and extraordinary (fresh bread, wine, and chocolate), the delightful (roses, incense, and vanilla) and the unpleasant (skunks, spoiled meat, and rotten eggs). We'll smell each other. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in--the molecules that trigger our perceptions, that prompt the citrusy smell of celery root and beer and the medicinal smell of daffodils and sea urchins. And like everything in the physical world, molecules have history. Many of the molecules that we smell every day existed long before any creature was around to smell them--before there was even on a planet for those creatures to live on. Beginning with the origins of those molecules, which is the very origin of the universe and earth itself, McGee moves outward through time and space, through the smells of the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is the story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Untitled on Smell distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of sensory biology and flavor chemistry, and interwoven with personal insights, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.

Feasts and Fasts

Feasts and Fasts
A History of Food in India

by Colleen Taylor Sen

  • Publisher : Reaktion Books
  • Release : 2014-11-15
  • Pages : 336
  • ISBN : 1780233914
  • Language : En, Es, Fr & De
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From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.

Cuisine and Culture

Cuisine and Culture
A History of Food and People

by Linda Civitello

  • Publisher : John Wiley & Sons
  • Release : 2011-03-29
  • Pages : 448
  • ISBN : 0470403713
  • Language : En, Es, Fr & De
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An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

The Human Story

The Human Story
Our History, from the Stone Age to Today

by James C. Davis

  • Publisher : Harper Collins
  • Release : 2009-10-13
  • Pages : 480
  • ISBN : 0061745685
  • Language : En, Es, Fr & De
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Has there ever been a history of the world as readable as this? In The Human Story, James C. Davis takes us on a journey to ancient times, telling how peoples of the world settled down and founded cities, conquered neighbors, and established religions, and continues over the course of history, when they fought two nearly global wars and journeyed into space. Davis's account is swift and clear, never dull or dry. He lightens it with pungent anecdotes and witty quotes. Although this compact volume may not be hard to pick up, it's definitely hard to put down. For example, on the death of Alexander the Great, who in a decade had never lost a single battle, and who had staked out an empire that spanned the entire Near East and Egypt, Davis writes: "When they heard how ill he was, the king's devoted troops insisted on seeing him. He couldn't speak, but as his soldiers -- every one -- filed by in silence, Alexander's eyes uttered his farewells. He died in June 323 B.C., at the ripe old age of thirty-two." In similar fashion Davis recounts Russia's triumph in the space race as it happened on an autumn night in 1957: "A bugle sounded, flames erupted, and with a roar like rolling thunder, Russia's rocket lifted off. It bore aloft the earth's first artificial satellite, a shiny sphere the size of a basketball. Its name was Sputnik, meaning 'companion' or 'fellow traveler' (through space). The watchers shouted, 'Off. She's off. Our baby's off!' Some danced; others kissed and waved their arms." Though we live in an age of many doubts, James C. Davis thinks we humans are advancing. As The Human Story ends, he concludes, "The world's still cruel; that's understood, / But once was worse. So far so good."

Uncommon Knowledge

Uncommon Knowledge
Extraordinary Things That Few People Know

by Tom Standage

  • Publisher : Profile Books
  • Release : 2019-11-07
  • Pages : 329
  • ISBN : 1782835989
  • Language : En, Es, Fr & De
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The world can be an amazing place if you know the right questions to ask: How did carrots become orange? What's stopping us from having a four-day week? How can we remove all the broken bits of satellite from orbit? If everything is so terrible, why is the global suicide rate falling? The keen minds of the Economist love to look beyond everyday appearances to find out what really makes things tick. In this latest collection of The Economist Explains, they have gathered together the juiciest fruits of their never-ending quest for answers. For an uncommonly interesting read, take a peek at some Uncommon Knowledge - and pass it on! The world only gets more amazing when discoveries are shared.

Food in History

Food in History
A Book

by Reay Tannahill

  • Publisher : Unknown Publisher
  • Release : 2008-06-26
  • Pages : 424
  • ISBN : 9781439506974
  • Language : En, Es, Fr & De
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Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background

The Victorian Internet

The Victorian Internet
The Remarkable Story of the Telegraph and the Nineteenth Century's On-line Pioneers

by Tom Standage

  • Publisher : Bloomsbury Publishing USA
  • Release : 2018-08-14
  • Pages : 256
  • ISBN : 1635573963
  • Language : En, Es, Fr & De
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A new edition of the first book by the bestselling author of A History of the World in 6 Glasses-the fascinating story of the telegraph, the world's first "Internet," which revolutionized the nineteenth century even more than the Internet has the twentieth and twenty first. The Victorian Internet tells the colorful story of the telegraph's creation and remarkable impact, and of the visionaries, oddballs, and eccentrics who pioneered it, from the eighteenth-century French scientist Jean-Antoine Nollet to Samuel F. B. Morse and Thomas Edison. The electric telegraph nullified distance and shrank the world quicker and further than ever before or since, and its story mirrors and predicts that of the Internet in numerous ways.