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Author: Tom Nealon Publisher: ABRAMS ISBN: 1468314521 Category : Cooking Languages : en Pages : 281
Book Description
In this eclectic book of food history, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism, and suggests that hunger and taste are the twin forces that secretly defined the course of civilization. Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked culinary upheaval around the world as ingredients were traded and fought over, and populations desperately walked the line between satiety and starvation. Parallel to the history books, a second, more obscure history was also being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. Food Fights and Culture Wars: A Secret History of Taste explores the mysteries at the intersection of food and society, and attempts to make sense of the curious area between fact and fiction. Beautifully illustrated with material from the collection of the British Library, this wide-ranging book addresses some of the fascinating, forgotten stories behind everyday dishes and processes. Among many conspiracies and controversies, the author meditates on the connections between the French Revolution and table settings, food thickness and colonialism, and lemonade and the Black Plague.
Author: Tom Nealon Publisher: ABRAMS ISBN: 1468314521 Category : Cooking Languages : en Pages : 281
Book Description
In this eclectic book of food history, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism, and suggests that hunger and taste are the twin forces that secretly defined the course of civilization. Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked culinary upheaval around the world as ingredients were traded and fought over, and populations desperately walked the line between satiety and starvation. Parallel to the history books, a second, more obscure history was also being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. Food Fights and Culture Wars: A Secret History of Taste explores the mysteries at the intersection of food and society, and attempts to make sense of the curious area between fact and fiction. Beautifully illustrated with material from the collection of the British Library, this wide-ranging book addresses some of the fascinating, forgotten stories behind everyday dishes and processes. Among many conspiracies and controversies, the author meditates on the connections between the French Revolution and table settings, food thickness and colonialism, and lemonade and the Black Plague.
Author: Linda Civitello Publisher: University of Illinois Press ISBN: 025209963X Category : Cooking Languages : en Pages : 264
Book Description
First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and cakes, cookies, muffins, pancakes, donuts, and biscuits.
Author: Charles W. Eagles Publisher: UNC Press Books ISBN: 1469631164 Category : History Languages : en Pages : 313
Book Description
Just as Mississippi whites in the 1950s and 1960s had fought to maintain school segregation, they battled in the 1970s to control the school curriculum. Educators faced a crucial choice between continuing to teach a white supremacist view of history or offering students a more enlightened multiracial view of their state's past. In 1974, when Random House's Pantheon Books published Mississippi: Conflict and Change (written and edited by James W. Loewen and Charles Sallis), the defenders of the traditional interpretation struck back at the innovative textbook. Intolerant of its inclusion of African Americans, Native Americans, women, workers, and subjects like poverty, white terrorism, and corruption, the state textbook commission rejected the book, and its action prompted Loewen and Sallis to join others in a federal lawsuit (Loewen v. Turnipseed) challenging the book ban. Charles W. Eagles explores the story of the controversial ninth-grade history textbook and the court case that allowed its adoption with state funds. Mississippi: Conflict and Change and the struggle for its acceptance deepen our understanding both of civil rights activism in the movement's last days and of an early controversy in the culture wars that persist today.
Author: Charles C. Ludington Publisher: UNC Press Books ISBN: 1469652900 Category : Cooking Languages : en Pages : 304
Book Description
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.
Author: James Davison Hunter Publisher: Avalon Publishing ISBN: 0786723041 Category : Social Science Languages : en Pages : 431
Book Description
A riveting account of how Christian fundamentalists, Orthodox Jews, and conservative Catholics have joined forces in a battle against their progressive counterparts for control of American secular culture.
Author: Jonathan Zimmerman Publisher: Harvard University Press ISBN: 9780674045446 Category : Education Languages : en Pages : 330
Book Description
What do America's children learn about American history, American values, and human decency? Who decides? In this absorbing book, Jonathan Zimmerman tells the dramatic story of conflict, compromise, and more conflict over the teaching of history and morality in twentieth-century America. In history, whose stories are told, and how? As Zimmerman reveals, multiculturalism began long ago. Starting in the 1920s, various immigrant groups--the Irish, the Germans, the Italians, even the newly arrived Eastern European Jews--urged school systems and textbook publishers to include their stories in the teaching of American history. The civil rights movement of the 1960s and '70s brought similar criticism of the white version of American history, and in the end, textbooks and curricula have offered a more inclusive account of American progress in freedom and justice. But moral and religious education, Zimmerman argues, will remain on much thornier ground. In battles over school prayer or sex education, each side argues from such deeply held beliefs that they rarely understand one another's reasoning, let alone find a middle ground for compromise. Here there have been no resolutions to calm the teaching of history. All the same, Zimmerman argues, the strong American tradition of pluralism has softened the edges of the most rigorous moral and religious absolutism.
Author: Rachel Duffet Publisher: Manchester University Press ISBN: 9780719084584 Category : History Languages : en Pages : 304
Book Description
Food is critical to military performance, but it’s also central to social interaction and fundamental to our sense of identity. The soldiers of the Great War didn’t shed their eating preferences with their civilian clothes and the army rations, heavily reliant on bully beef and hardtack biscuit, were frequently found wanting. Nutritional science of the day had only a limited understanding of the role of vitamins and minerals, and the men were often presented with a diet that, shortages and logistics permitting, was high in calories but low in flavor and variety. Just as now, soldiers on active service were linked with home through the lovingly packed food parcels they received; a taste of home in the trenches. This book uses the personal accounts of the men themselves to explore a subject that was central not only to their physical health, but also to their emotional survival.
Author: Robin D.G. Kelley Publisher: Beacon Press ISBN: 080700958X Category : Social Science Languages : en Pages : 193
Book Description
In this vibrant, thought-provoking book, Kelley, "the preeminant historian of black popular culture writing today" (Cornel West) shows how the multicolored urban working class is the solution to the ills of American cities. He undermines widespread misunderstandings of black culture and shows how they have contributed to the failure of social policy to save our cities. From the Trade Paperback edition.
Author: Tim Lang Publisher: Earthscan ISBN: 1853837016 Category : Health & Fitness Languages : en Pages : 385
Book Description
This is an analysis of the impact of globalization on diet and health which shows how the global food economy contributes to ill health and greater inequality. It argues for an alternative approach providing wholesome food and a healthy environment.
Author: Tom Nealon
Author: Tom Nealon
Author: Linda Civitello
Author: Charles W. Eagles
Author: Charles C. Ludington
Author: James Davison Hunter
Author: Jonathan Zimmerman
Author: Marvin N. Olasky
Author: Rachel Duffet
Author: Robin D.G. Kelley
Author: Tim Lang