A history of food:
Gespeichert in:
| Beteilige Person: | |
|---|---|
| Weitere beteiligte Personen: | |
| Format: | Buch |
| Sprache: | Englisch |
| Veröffentlicht: |
Chichester
Wiley-Blackwell
2009
|
| Ausgabe: | New expanded edition ; Second edition |
| Schlagwörter: | |
| Links: | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=020144797&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| Beschreibung: | Hier auch später erschienene, unveränderte Nachdrucke. - Literaturverz. |
| Umfang: | xx, 756 Seiten Illustrationen |
| ISBN: | 9781405181198 |
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| 245 | 1 | 0 | |a A history of food |c Maguelonne Toussaint-Samat ; translated by Anthea Bell |
| 250 | |a New expanded edition ; Second edition | ||
| 264 | 1 | |a Chichester |b Wiley-Blackwell |c 2009 | |
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Datensatz im Suchindex
| _version_ | 1819302560036552704 |
|---|---|
| adam_text | Contents
Eoreword to the New Expanded Edition by Betty Fussell
xiii
Preface
xv
List of Illustrations
xvi
Acknowledgements
xix
Introduction
1
Part I: Collecting Gathering Hunting
From Fire to the Pot
9
1
COLLECTING HONEY
14
Honey in the Golden Age
14
A Taste of Honey
16
Honey in Legend
18
Honey in Nature and History
21
Honey-Cakes, Spice-Bread, Gingerbread
28
Mead and Sacramental Intoxication
30
2
THE HISTORY OF GATHERING
35
The Ancient Pulses
35
The Symbolism of Beans
40
The Etymology (and Ejitomology) of Haricot Beans
41
The Holy War of
Cassoulet
45
Soya: the Most Widely Eaten Plant in the World
46
Soya: Nutritional Facts and Figures
50
Mushrooms and Fungi
50
Roots
57
Table of Vegetable Nutrition
65
------------
vii
———■—
Contents
3
HUNTING
66
The Great Days and the Decline of Game
66
Nutritional Facts and Figures about Game
79
Part II: Stock-breeding Arable Farming:
Meat, Milk, Cereals
The Evidence of Occupied Sites
83
4
THE HISTORY OF MEAT
85
The Birth of Stock-breeding and Society
85
Table of Areas of Origin of the First Domestic Animals
88
Meat-Eating: Likes and Dislikes
89
The Horse, the Spirit of Corn
95
Fat Oxen and Prosperous Butchers
95
5
THE HISTORY OF DAIRY PRODUCE
103
Cheese and Curds
103
Yoghurt: Fermented Milk
108
Butter: the Cream of the Milk
109
The Symbolism of Butter
113
6
THE HISTORY OF CEREALS
114
Cereals as Civilizers
114
The Symbolism of Wheat
117
Table of the Long March of Cereals
118
Imperialist Cereals
119
The Myth of
Demeter
126
Everyday Cereals
127
Harvest Festivals
133
Strategic Cereals
134
Rice in the East
139
The Symbolism of Rice
149
Maize in the West
149
Why Maize is Called I Have No More Gumbo
159
Why Corn-Cobs are Thin and Small
160
Zuni
Legend of Maize Flour
160
From Porridge to Beer
161
The Technique of Brewing Beer
167
The History of Pasta
170
The History of Grain Spirits
176
Part III: The Three Sacramental Foods: Oil, Bread, Wine
The Fundamental Trinity
183
7
THE HISTORY OF OIL
185
Olive Oil
185
The Dietary History of Olive Oil
187
---------- viii -----------
Contents
Olive Oil in Legend and Symbolism
191
Making Olive Oil
193
Other Oils
196
Margarine
199
8
THE HISTORY OF BREAD AND CAKES
201
The Bread on the Board
201
The Symbolism of Bread and Cakes
207
Four Stages in the Development of Bread-Making
209
The Taste of Bread
210
The Technique of Bread-Making
214
Our Daily Bread
215
Special Cakes for Sundays
218
9
THE HISTORY OF WINE
223
From the Vine to Wine
223
Dessert Grapes
230
The Technique of Wine-Making
231
The Symbolism of Wine
233
The Legend of Dionysus
235
The Proper Use of Wine
236
Cooking with Wine
249
Wine and God
251
A Wine of Revolution
258
Part IV: The Economy of the Markets
The Centre of the City
265
10
THE HISTORY OF FISH
268
The Fish of the Ancient World
268
A Who s Who of Sea Fish
272
The Salmonidae: a family of aristocrats
273
Fishing in Legend
277
Extravagance and Economy in Eating Fish
277
The Symbolism of Fish
281
Uses for Less Profitable Fish
284
The Providential Nature of Salt Fish
287
Drying, Salting and Smoking Fish; an Age-Old Procedure
293
Table of the Nutritional values of Fish
294
Aquaculture
and Pisciculture: Fish Farming
294
Blue Europe, or the Common Fish Market
298
From Fishing to Our Plates
301
Table of the Economic and Social Potential of a Common Fishing Zone
302
11
THE HISTORY OF POULTRY
305
Facts about Poultry
305
Choosing Poultry
312
------------ ix ------------
Contents
The Symbolism of Poultry
319
Eggs: their Uses and Customs
322
Part V: Luxury Foods
The Revels of the Gauls
333
12
TREASURES FROM THE SEA
338
The History of Garum
338
The History of Caviare
339
A Who s Who of caviare
345
How to Keep Caviare Happy
347
The History of Shellfish and Crustaceans
348
Facts about Crustaceans
356
The History of Shellfish-Farming
359
The Biology of the Oyster
366
The Biology of the Mussel
368
13
THE TREASURE OF THE FORESTS
369
The History of Pork and
Charcuterie
369
About Ham
378
Sausages
381
The Symbolism of the Pig
384
The History of
Foie Gras
385
Facts about
Foie Gras
392
The Symbolism of Liver
393
The History of Truffles
394
Part VI: The Era of the Merchants
Making a Good Profit
403
14
AN ESSENTIAL FOOD
414
The History of Salt
414
The Symbolism of Salt
429
The Technique of Winning Salt
430
15
SPICE AT ANY PRICE
433
About Spices
433
The Secrets of Spices
437
Cinnamon 43c
Pepper
44 !
Ginger 446
Turmeric and Cardamom
45O
Cloves
453
The Great Trading Companies
458
Nutmeg and Mace
4^1
Chillies and Sweet Peppers
454
Aromatics and the Imagination
457
Contents
Saffron
467
Vanilla
471
Everyday Condiments and Herbs
473
Herbs
478
The Proper Use of Spices,
Aromatice
and Condiments
481
The Grocer s Trade
488
Part
VII: New
Needs: Sugar, Chocolate, Coffee, Tea
Gluttony and Greed for Gain
493
16
THE LURE OE SUGAR
496
Rum, A Sugar Spirit
504
The Legend of Sugar
505
17
CONFECTIONERY AND PRESERVES
507
18
CHOCOLATE AND DIVINITY
515
Definitions of Chocolate
519
19
COFFEE AND POLITICS
521
Coffee from the Islands
530
Coffee in Legend
532
20
TEA AND PHILOSOPHY
535
Tea in Legend
543
The Symbolism of Tea
544
Part
VIII:
Orchards and Kitchen Gardens
Instructions for the Garden
547
21
THE TRADITION OF FRUITS
558
The Symbolism of the Apple
558
Grafting
561
Dessert Apples
562
Table of Production of Apples in EC Countries,
1982-3 564
Cider and Calvados
567
Pears
572
Plums
575
Peaches
578
The Peach in Legend
581
Apricots
582
The Dietetics of Apricots
584
Cherries
584
The Dietetics of Cherries
585
Strawberries
586
Melons
590
Oranges
593
Growing and Selling Oranges
600
------------ xi ------------
Contents
A Who s Who of Oranges
602
Grapefruit
602
FW
603
The Symbolism of Figs and The Fig Tree
607
Dates
607
Pineapples
609
Bananas
610
Avocados
612
22
THE EVOLUTION OF VEGETABLES
620
Cabbages
622
Cauliflowers
625
Salad
626
Chicory and Endive
629
Watercr*?»
630
Asparagus
631
Growing Asparagus
633
Artichokes
636
Tomatoes
637
23
THE POTATO REVOLUTION
641
Swŕŕŕ
Chestnuts
645
Potatoes
646
Soufflé
Potatoes
653
Part IX: Science and Conscience in the Diet
Гає
Howj
яшэ?
Шг^
of Quality
659
24
PRESERVING BY HEAT
662
Canned Sardines
668
7&r Technique of Canning
670
Poorf Preservation
671
Pasteurized Milk
673
25
PRESERVING BY COLD
675
Quick-Freezing
(,γγ
26
THE REASSURANCE OF DIETETICS
680
Vitamins 6g3
Chronology of Dietary Progress
684
27
A REASSURING FUTURE
690
Notes 706
Select Bibliography of Recent English-Language Works
723
Bibliography to Original Edition
729
Index
733
----------- xii -----------
|
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| author | Toussaint-Samat, Maguelonne 1926-2018 |
| author2 | Bell, Anthea 1936-2018 |
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| era | Geschichte gnd |
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| id | DE-604.BV025543414 |
| illustrated | Illustrated |
| indexdate | 2024-12-20T14:30:02Z |
| institution | BVB |
| isbn | 9781405181198 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-020144797 |
| oclc_num | 780098115 |
| open_access_boolean | |
| owner | DE-11 DE-473 DE-BY-UBG DE-521 DE-355 DE-BY-UBR DE-M498 DE-384 |
| owner_facet | DE-11 DE-473 DE-BY-UBG DE-521 DE-355 DE-BY-UBR DE-M498 DE-384 |
| physical | xx, 756 Seiten Illustrationen |
| publishDate | 2009 |
| publishDateSearch | 2009 |
| publishDateSort | 2009 |
| publisher | Wiley-Blackwell |
| record_format | marc |
| spellingShingle | Toussaint-Samat, Maguelonne 1926-2018 A history of food Ernährung (DE-588)4015332-0 gnd Geschichte (DE-588)4020517-4 gnd Lebensmittel (DE-588)4034870-2 gnd Ess- und Trinksitte (DE-588)4015556-0 gnd Sozialgeschichte (DE-588)4055772-8 gnd |
| subject_GND | (DE-588)4015332-0 (DE-588)4020517-4 (DE-588)4034870-2 (DE-588)4015556-0 (DE-588)4055772-8 |
| title | A history of food |
| title_alt | Histoire naturelle et morale de la nourriture |
| title_auth | A history of food |
| title_exact_search | A history of food |
| title_full | A history of food Maguelonne Toussaint-Samat ; translated by Anthea Bell |
| title_fullStr | A history of food Maguelonne Toussaint-Samat ; translated by Anthea Bell |
| title_full_unstemmed | A history of food Maguelonne Toussaint-Samat ; translated by Anthea Bell |
| title_short | A history of food |
| title_sort | a history of food |
| topic | Ernährung (DE-588)4015332-0 gnd Geschichte (DE-588)4020517-4 gnd Lebensmittel (DE-588)4034870-2 gnd Ess- und Trinksitte (DE-588)4015556-0 gnd Sozialgeschichte (DE-588)4055772-8 gnd |
| topic_facet | Ernährung Geschichte Lebensmittel Ess- und Trinksitte Sozialgeschichte |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=020144797&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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