history of food . documentary
By rachel laudan. Berkeley: University of California Press, Not long ago, people in different disciplines like sociology and history often lamented the scanty attention scholars paid to food and felt obligated to explain the intellectual validity of food studies. That is no longer the case. The outpouring of publications on food in recent years has turned food into a hot topic among both scholars and those who write for general audiences. The new publications are noticeable not because of their increasing numbers but also because many are characterized by extraordinary scholarship and offer valuable insights. Such an examination gives the book a very easy-to-follow structure, and it also helps readers develop a comprehensive chronological view of the world in gastronomical terms.
About the Book
John F. Donahue, R achel L audan. Cuisine and Empire: Cooking in World History. This ambitious volume seeks nothing less than an examination of how cooking has evolved over the past 5, years. Noted food writer Rachel Laudan argues that cuisines everywhere have been influenced by long-distance transfer from one culture to another. Such transfers are complex and have always been open to shifts in culinary thinking about health, the economy, politics, society, and religion.