Isbn: 9780803216327 - moveable feasts: the history, science, and lore of food (at table) (16 resultados)

Paperback. Condición: Fair. Food has functioned both as a source of continuity and as a subject of adaptation over the course of human history. Onions have been a staple of the European diet since the Paleolithic era; by contrast, the orange is once again being cultivated in large quantities in southern China, where it was originally grown. Other foods remain staples of their original regions as well as of the world diet at large. 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. Among the thirty types of food discussed in the course of this alphabetically arranged work are the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All the recipes accompanying these diverse food histories have been adapted for re-creation in the modern kitchen. Gregory McNamee is the author or editor of twenty-eight books and has published articles in a wide variety of periodicals, from Smithsonian and Sierra to the Washington Post. He is a contributing editor for Encyclopaedia Britannica, for which he writes about world geography and culture, including food.…

Paperback. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condición: Fair. Food has functioned both as a source of continuity and as a subject of adaptation over the course of human history. Onions have been a staple of the European diet since the Paleolithic era; by contrast, the orange is once again being cultivated in large quantities in southern China, where it was originally grown. Other foods remain staples of their original regions as well as of the world diet at large. 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. Among the thirty types of food discussed in the course of this alphabetically arranged work are the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All the recipes accompanying these diverse food histories have been adapted for re-creation in the modern kitchen. Gregory McNamee is the author or editor of twenty-eight books and has published articles in a wide variety of periodicals, from Smithsonian and Sierra to the Washington Post. He is a contributing editor for Encyclopaedia Britannica, for which he writes about world geography and culture, including food.…

paperback. Condición: New.

Condición: New.

Condición: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.

Paperback or Softback. Condición: New. Moveable Feasts: The History, Science, and Lore of Food. Book.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: As New. Unread book in perfect condition.

Paperback. Condición: Very Good. Pictorial card covers; 194pp; b/w ills. Crease to cover corner; faint sticker mark to cover. With more than 90 recipes.

Taschenbuch. Condición: Neu. Neuware - Food has functioned both as a source of continuity and as a subject of adaptation over the course of human history. Onions have been a staple of the European diet since the Paleolithic era; by contrast, the orange is once again being cultivated in large quantities in southern China, where it was originally grown. Other foods remain staples of their original regions as well as of the world diet at large. 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. Among the thirty types of food discussed in the course of this alphabetically arranged work are the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All the recipes accompanying these diverse food histories have been adapted for re-creation in the modern kitchen.…

Condición: New. Shows how humans discovered how to grow and incorporate particular foods into their diet in the first place. This book includes more than ninety recipes from various culinary traditions around the world.&Uumlber den AutorGregor.

Paperback / softback. Condición: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.