Code: 04922465

Moveable Feasts

Name: Moveable Feasts
Brand: University of Nebraska Press
SKU: 04922465
Price: 15.19 EUR
Availability: InStock

by Gregory McNamee

Language: English
Binding: Paperback
Number of pages: 216
Publisher: University of Nebraska Press, 2008
More about this

15.19 €

RRP: 19.96 €

You save 4.78 €

In stock at our supplier
Shipping in 15 - 20 days

Add to wishlist

Science into Policy
65.20 €
Buy
Spanish in New York
60.07 €
Buy
Between the Acts
161.31 €
Buy
Catholic Reform From Cardinal Ximenes to the Council of Trent, 1495-1563:
87.64 €
Buy
Present Knowledge Of Rice Genetics And Cytogenetics
55.74 €
Buy
Elements of Large-Sample Theory
167.15 €
Buy
Saboteur 2 (Spiel-Zubehör)
7.74 € -9 %
Buy

Give this book as a present today

Order book and choose Gift Order.
We will send you book gift voucher at once. You can give it out to anyone.
Book will be send to donee, nothing more to care about.

Book gift voucher sample Read more

You get 38 loyalty points

Book synopsis

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 pasta"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.