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An Edible History of Humanity. Author. Tom Standage. Publication date. May 19, 2009. ISBN. 9780802715883. An Edible History of Humanity is a book written by Tom Standage that encompasses the history of the world from prehistory to modern day times through the tracing of foods and agricultural techniques used by man. [1]
The Omnivore's Dilemma. The Omnivore's Dilemma: A Natural History of Four Meals is a nonfiction book written by American author Michael Pollan published in 2006. As omnivores, humans have a variety of food choices. In the book, Pollan investigates the environmental and animal welfare effects of various food choices.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
A painting on the wall of an Egyptian tomb near Luxor displays a 4,000 year-old recipe for baking bread. Journalist William Sitwell's first book, A History of Food in 100 Recipes, tells the story ...
Occupation (s) Professor, author, blogger. Years active. 1990–present. Ken Albala is an American food historian, chef, author, and a professor of history at University of the Pacific. [1] He has authored or edited 27 books on food [1] and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home."
978-0-684-80001-1 (U.S.) 9780340831496 (UK) On Food And Cooking: The Science And Lore Of The Kitchen is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. [1][2] It is published by Hodder & Stoughton in Britain under the title McGee on Food and Cooking: An Encyclopedia ...
Deals with paddy rice farming and sericulture in southern China [ 53] Riyong bencao ( Materia Medica for Daily Use) [ 54] 日用本草. 1367 [ 55] Wu Rui, an official medical authority. One of famous works on dietetics written in the Yuan dynasty. [ 56] It lists of 540 common foods with medicinal properties.
During her time in Mexico, Laudan worked on the ambitious task of writing her next book Cuisine and Empire: Cooking in World History which was published in 2012. Like her previous book it became an award-winning publication, gaining the IACP Cookbook Award for Best Book in Culinary History. [7]
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