Moveable Feasts: The History, Science, and Lore of Food (At Table)
| Author | : | |
| Rating | : | 4.40 (635 Votes) |
| Asin | : | 0803216327 |
| Format Type | : | paperback |
| Number of Pages | : | 216 Pages |
| Publish Date | : | 2016-11-19 |
| Language | : | English |
DESCRIPTION:
"first time reviewer" according to A Customer. This is my first book review on Amazon. I'm writing it mainly to counter the terrible review by R. Yu (who doesn't say much good about anything.). Please read and consider the Editorial Reviews given above on this page. They praise the book far more eloquently than I can.I stumbled across this book quite by accident and purchased it on a whim. In spite of a few cut-and-paste errors and sloppy line editing, . "Fascinating!" according to Paula Ruch. I went around for a couple weeks telling people all the interesting facts I read about food in this book (probably more than most people wanted to hear!). I recommend!
Other foods remain staples of their original regions as well as of the world diet at large. All the recipes accompanying these diverse food histories have been adapted for re-creation in the modern kitchen.. Still others are now grown in places that would have seemed impossible in the past—bananas in heated greenhouses in Iceland, corn on the fringes of the Gobi Desert, tomatoes on the International Space Station. But how did humans discover how to grow and incorporate these foods into their diet in the first place? How were they chosen over competing foods? In this charming and frequently surprising compendium, Moveable Feasts gathers revelations from history, anthropology, chemistry, biology, and many other fields and spins them into entertaining tales of discovery while adding more than ninety delicious recipes from various culinary traditions around the world. Food has functioned both as a source of conti
From Booklist In delightfully readable prose, McNamee considers some 30 assorted foods that make up a substantial part of the earth's comestible bounty. Succinct bibliographies offer readers further satisfaction. McNamee imaginatively brings to life some archaic uses of Earth's bounty. Culinary traditions include Iranian, Mexican, Italian, and Chinese. Mark KnoblauchCopyright © American Library Association. Recipes accompany each entry, running the gamut from ancient Roman and medieval through contemporary. His essay on honey excepted, these brief chapters address products derived directly from vegetable sources. Related fruits, olives and cranberries, require some processing to give them palate appeal. And of the nut family, only almond appears. He includes four grains: wheat, rice, corn, and the relatively obscure amaranth. Apples, pears, oranges, bananas, cantaloupes, watermelons, grapes, and pineapples make up his list of sign