This is a broad-based, comprehensive general study of food in antiquity. The book deals with food as food or nutrition, the discussion revolving around the concrete issues of food availability and the nutritional status of the population. It also treats the nonfood uses of food, focusing on the role of food in forming and marking the social hierarchy. Food defines the group, whether social, religious, philosophical or political.

This is the first study of food in classical antiquity that treats it as both a biological and a cultural phenomenon. The variables of food quantity, quality and availability, and the impact of disease, are evaluated and a judgement reached which inclines to pessimism. Food is also a symbol, evoking other basic human needs and desires, especially sex, and performing social and cultural roles which can be either integrative or divisive. The book explores food taboos in Greek, Roman, and Jewish society, and food-allocation within the family, as well as more familiar cultural and economic polarities which are highlighted by food and eating. The author draws on a wide range of evidence new and old, from written sources to human skeletal remains, and uses both comparative historical evidence from early modern and contemporary developing societies and the anthropological literature, to create a case-study of food in antiquity.

The Esther C. Mack Industrial School of Salem, Massachusetts compiled this book in 1910. Included are selections from 'The Compleat Cook' (1683); 'The Frugal Housewife' (1730); 'Our Grandmother's Cook Book' (1800); and 'Our Own Cook Books' (1900). Literary quotations from Shakespeare, Byron, Cervantes, and more are scattered among the recipes for baked goodies, meat dishes, and beverages.

The hungrily awaited sixth volume in the Cornbread Nation series tells the story of the American South--circa now--through the prism of its food and the people who grow, make, serve, and eat it. The modern South serves up a groaning board of international cuisines virtually unknown to previous generations of Southerners, notes Brett Anderson in his introduction. Southern food, like the increasingly globalized South, shows an open and cosmopolitan attitude toward ethnic diversity. But fully appreciating Southern food still requires fluency with the region's history, warts and all. The essays, memoirs, poetry, and profiles in this book are informed by that fluency, revealing topics and people traditional as well as avant garde, down home as well as urbane.
The book is organized into six chapters: "Menu Items" shares ruminations on iconic dishes; "Messing with Mother Nature" looks at the relationship between food and the natural environment; "Southern Characters" profiles an eclectic mix of food notables; "Southern Drinkways" distills libations, hard and soft; "Identity in Motion" examines change in the Southern food world; and "The Global South" leaves readers with some final thoughts on the cross-cultural influences wafting from the Southern kitchen. Gathered here are enough prominent food writers to muster the liveliest of dinner parties: Molly O'Neill, Calvin Trillin, Michael Pollan, Kim Severson, Martha Foose, Jessica Harris, Bill Addison, Matt and Ted Lee, and Lolis Eric Elie, among others. Two classic pieces--Frederick Douglass's account of the sustenance of slaves and Edward Behr's 1995 profile of Cajun cook Eula Mae Dore--are included. A photo essay on the Collins Oyster Company family of Louisiana rounds out "Cornbread Nation 6."
Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.

The first official cookbook from Goodful helps people take simple, intentional steps to eat and live well--with more than 100 recipes that make everyday meals a nourishing, mindful experience.

Sometimes holistic lifestyles touted in the media can be expensive, time-consuming, or out-of-reach. Goodful breaks this mold by lending a helping hand to those interested in living well without pretension, judgement, or breaking the bank. We know that nutrition means something different to everyone. All of our recipes indicate if they are vegan, vegetarian, gluten free, or dairy free. We encourage readers to tailor anything and everything to best suit themselves and their loved ones.

The Goodful Cookbook offers more than 100 recipes along with 50 beautiful photos, illustrations, tips, useful charts, and guides for bringing wellness into your whole life such as a "what's in season?" chart, foods for your mood, and a food storage guide. We wrote this book for you and your intentions. The Goodful Cookbook shows how anyone (yes, even you!) can enjoy a mindful, nutritious, and sustainable lifestyle. Half of the recipes are fan favorites and star performers from our videos and the other half are new and never before seen.

Want to learn more? Check us out on social media. Our audience loves us not only for our easy recipes based on nourishing whole foods, but also for our home hacks like "How to Regrow Vegetables from Kitchen Scraps" and features on self-care, gardening, fitness, and sustainability.

93 cool and creative crowd-pleasing projects that begin with just butter, marshmallows, and crispy rice. From individual apples to a graphic zebra large enough for a party, here are 93 ridiculously fun no-bake rice treats. Just mix, shape (with help of 75 printable templates), decorate, and done! From donuts to dinosaurs--and a robot to a football stadium (to steal the show at your annual Super Bowl party)--these are easy, unique treats for birthdays, holidays, school events, and any other day that calls for dessert.

A debut book from one of UK's finest food bloggers. With the internationally acclaimed successes of blog to book to big screen of 'Julia and Jules', and, before that, Clotilde Dusoulier's 'Chocolate and Zucchini' (the original food blog to be published as an international best seller) comes "A Slice of Cherry Pie," the first major food blog to book from this side of the Atlantic. It's a faithful reworking of all the elements of a blog which have brought Julia a large and loyal following. Her writing interweaves food with beautifully composed evocations of the places, people and memories which inform her recipe creations: a mix of modern rustic dishes inspired and inflected by a love of eating and sharing. A stunning backdrop of arresting food photography from Cristian Barnett and assemblies of text montages, family snapshots and the author's own photographs provide a perfectly balanced visual echo to an assured and passionate voice. A book which promises to be the first of many from a gifted new food writer, eagerly awaited by thousands of followers all over the world.

In 2013, a Dutch scientist unveiled the world's first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab-a substance sometimes called "cultured meat"-and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem's capacity to sustain life. He argues that even if cultured meat does not "succeed," it functions-much like science fiction-as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.

The pub is a prominent social institution integral to British identity. From Taverns of Gastropubs: Food, Drink, and Sociality in England charts the historical development of the English public house from the Restoration period to the twenty-first century, culminating in the contemporary gastropub. It explores issues of class, gender, and national identification to understand the social identity of patrons and how publicans conceive of their establishments' organizational identity. In the context of large-scale pub closures since the 1990s the gastropub is viewed as both a reaction to the traditional drinking pub and as a promising alternative. From Taverns to Gastropubs uses historical diaries, industry reports, and a wealth of in-depth interviews in order to understand the rise of the gastropub and how food, drink, and sociality has changed through time.

This is an index of the proceedings of a symposium which has been held annually since 1981 and is a gathering of scholars and professionals who contribute their specialist knowledge of various aspects of food and the way it is eaten. Each year a volume of the essays and lectures delivered to the symposium is published, normally devoted to a single topic, such as "Food in Motion", "Taste", "Disappearing Foods" and "Public Eating".

First published in 1980, revised through further editions, this timeless classic bestseller will teach you everything you need to know about the preparation of food, advise on storing and freezing, and provide step-by-step guides to basic cooking methods, useful short cuts and serving suggestions. Although it is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations.

There is a wonderful selection of hors d’oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves. Each recipe is clearly laid out and is accompanied by useful information including kilojoule count per portions and whether the dish is suitable for freezing.

You are what you eat - or are you? What is in food? Where does it come from? Richard Lacey, Professor of Clinical Microbiology at Leeds University and a popular media critic on food issues, takes the reader on a culinary exploration into the world of food. Blending science and humour, he stimulates us to question the future and to think about the nature of what we eat and where it comes from. Richard Lacey is on the side of the consumer, you and me, as he reveals the sinister side of food production and the dangers lurking in the kitchen. The reader is served up with a feast of practical tips on the handling of food. But food is FUN too! Our taste buds work overtime as we are shown how to enjoy food that is delicious, healthy and safe. The overall message is enjoy your food but be aware of the dangers and take care. As you read you will laugh, wince and learn about FOOD.

In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl's story in 1978, when she puts down her chef's toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.

Reproduction of the classic cookbook "California Mexican-Spanish Cook Book" originally published in 1914. This Vintage Cookbook contains the first known, English-language recipe for tacos. The "California Mexican-Spanish Cookbook" is a delightful collection of Mexican and Spanish recipes. Dedicated as always to all chefs and food lovers. Feel free to take a look at our complete Reprint Catalog of Vintage Cook Books and Vintage Bar Books and Vintage Bar Books at www.VintageCocktailBooks.com