Food: A Cultural Culinary History

 Another technology that is now being used widely is hydroponic farming. Instead of using soil, plants are set into a medium a ...

Lecture 35: Science of New Dishes and New Organisms The microwave oven is perhaps the most important new cooking technology of t ...

The Past as Prologue? ................................................................... Lecture 36 T his lecture will make som ...

Lecture 36: The Past as Prologue?  Information about food will ultimately be easier to access, with workable recipes for a var ...

 The result has been a general loss of basic cooking skills. Of course, there are always people out there who like to cook, an ...

Lecture 36: The Past as Prologue?  Farming, where it survives, will provide the heirloom vegetables and fruits; perhaps organi ...

The Latest Food Developments  Eating out is changing dramatically—not only in new types of restaurants and new modes of home d ...

Lecture 36: The Past as Prologue?  Intrepid souls will still venture into the kitchen, especially on holidays or special occas ...

Bibliography General Surveys There are several good general histories of food: Civitello, Linda. Cuisine and Culture. Hoboken, N ...

Bibliography Toussaint-Samat, Maguelonne. History of Food. Oxford: Basil Blackwell, Entertaining, fun read that covers a vast a ...

Kiple, Kenneth, and Coneé Ornelas, eds. The Cambridge World History of Food. Cambridge, MA: Cambridge University Press, 2000. A ...

Bibliography Adamson, Melitta. Food in Medieval Times. Westport, CT: Greenwood, A broad survey of food production, consumption, ...

Archestratus. The Life of Luxury. John Wilkins and Shaun Hill, tr. Totnes, Devon, England: Prospect Books, 1994. The oldest cook ...

Bibliography ———. Meals to Come: A History of the Future of Food. Berkeley: University of California Press, 2006. A fascinating ...

Braudel, Fernand. Mediterranean and the Mediterranean World in the Age of Philip II. Siân Reynolds, tr. New York: Harper and Row ...

Bibliography Carney, Judith A., and Richard Nicholas Rosomoff. In the Shadow of Slavery: Africa’s Botanical Legacy in the Atlant ...

Colquhoun, Kate. Taste: The Story of Britain through Its Cooking. London: Bloomsbury, 2007. A popular account of British food at ...

Bibliography Darby, William Jefferson, Paul Galioungui, and Louis Grivetti. Food: The Gift of Osiris. London: Academic Press, 19 ...

Drummond, J. C., and Anne Wilbraham. The Englishman’s Food: A History of Five Centuries of English Diet. London: J. Cape, 1939. ...

Bibliography Fisher, Carol. The American Cookbook: A History. Jefferson, NC: McFarland, 2006. The history of U.S. cookbooks from ...