Serving students and general readers alike, this encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present. Written with the needs of students in mind, Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present presents nearly 100 entries on foods that have shaped history—fascinating topics that are rarely addressed in detail in traditional history texts. In learning about foods and their importance, readers will gain valuable insight into other areas such as religious movements, literature, economics, technology, and the human condition itself. Readers will learn how the potato, for example, changed lives in drastic ways in northern Europe, particularly Ireland; and how the potato famine led to the foundation of the science of plant pathology, which now affects how scientists and governments consider the dangers of genetic uniformity. The entries document how the consumption of tea and spices fostered global exploration, and how citrus fruits led to the prevention of scurvy. This book helps students acquire fundamental information about the role of foods in shaping world history, and it promotes critical thinking about that topic.

A beautifully presented guide to the foods that have had the greatest impact on human civilization. Though many of the foods in this book are taken for granted and one (the mammoth) is no longer consumed, these foods have kept humans alive for millennia and theirs is a fascinating story. Like the other titles in this highly-regarded series, this book organizes the fifty foods into short illustrated chapters of fascinating narratives: the "who, where, when, why and how" of each food's introduction and its impact on civilization in one or more cultural, social, commercial, political or military spheres. These stories span human history, from our hunter-gatherer ancestors to the transatlantic slave trade, from the introduction of frozen foods, prohibition and the rise of the Mafia, to the powdered milk scandal in China. Another example is golden rice, the first genetically modified food developed for the good of humanity rather than solely for profit. Most of the foods are familiar and their importance obvious, such as bread, sugar, wine, potato, beef and rice. Others are far less obvious. The fifty foods include: Mammoth - the prehistoric giant hunted to extinction Spartan black broth - the stew that sustained an army Paella - the Moorish origin of jambalaya Hardtack - kept Crusaders and conquerors alive Cassoulet - a French town under siege "makes do" and creates a controversial masterpiece Sugar - European taste for sugar and the transatlantic slave trade that ensued Hamburger - the democratization of the world Bananas - a murky US-EU trade war. Fifty Foods That Changed the Course of History is an informative and entertaining look at how what we eat has made us who we are.

Serving students and general readers alike, this encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present. Written with the needs of students in mind, Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present presents nearly 100 entries on foods that have shaped history—fascinating topics that are rarely addressed in detail in traditional history texts. In learning about foods and their importance, readers will gain valuable insight into other areas such as religious movements, literature, economics, technology, and the human condition itself. Readers will learn how the potato, for example, changed lives in drastic ways in northern Europe, particularly Ireland; and how the potato famine led to the foundation of the science of plant pathology, which now affects how scientists and governments consider the dangers of genetic uniformity. The entries document how the consumption of tea and spices fostered global exploration, and how citrus fruits led to the prevention of scurvy. This book helps students acquire fundamental information about the role of foods in shaping world history, and it promotes critical thinking about that topic.

Food plays a central role in ours lives: it is a necessity for all of us, a pleasure for many and an obsession for a few. Throughout our history, we have shaped the foods we eat, but, in Fifty Foods That Changed tHe Course oF History, we look at how it has shaped us by discussing fifty different foodstuffs which have, in one way or another, changed the world. We begin with our ancient ancestors, the hunters and gathers who first migrated into Europe 45,000 years ago, and continue right up to the present day, to the food riots which swept through many countries in the wake of the 2008 global financial crisis, and then on into the future by discussing the potential of golden rice, the first genetically modified food developed for the good of humanity rather than solely for profit. In between, we look at, among others, how the trade in olive oil in Ancient Greece had a dramatic impact on its landscape, still apparent today, and how the European taste for sugar in the seventeenth and eighteenth centuries drove the transatlantic slave tade. Over the course of our journey through the history of food, we also take in the Hanseatic League, a Medieval forerunner of the European Union, which first began to develop because of the salted herring, and the gin craze in Georgian London, an outbreak of public drunkeness compared by some historians to the drug addictions of today. Then we move on to discuss how an Austrian ban on the import of pork from Serbia in 1906 was involved in the outbreak of the First World War, before getting right back up to date by considering the cultural impact of the Big Mac around the world. By taking examples from across such a wide stretch of history and from numerous different cultures and societies, what emerges is a portrait of the enormous influence food has had on our history. It not only sustains us, but has played a central role in the way we live our lives, as it will no doubt continue to do in the future. If it is true to say that we are what we eat, then the examples described here, of fifty foods that changed the course of history, show us that it is equally the case that what we eat makes us who we are.

In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

What we eat, where it is from, and how it is produced are vital questions in today's America. We think seriously about food because it is freighted with the hopes, fears, and anxieties of modern life. Yet critiques of food and food systems all too often sprawl into jeremiads against modernity itself, while supporters of the status quo refuse to acknowledge the problems with today's methods of food production and distribution. Food Fights sheds new light on these crucial debates, using a historical lens. Its essays take strong positions, even arguing with one another, as they explore the many themes and tensions that define how we understand our food—from the promises and failures of agricultural technology to the politics of taste. In addition to the editors, contributors include Ken Albala, Amy Bentley, Charlotte Biltekoff, Peter A. Coclanis, Tracey Deutsch, S. Margot Finn, Rachel Laudan, Sarah Ludington, Margaret Mellon, Steve Striffler, and Robert T. Valgenti.