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Movable feasts : the history, science, and lore of food

Author: Gregory McNamee
Publisher: Westport, Conn. : Praeger, 2007.
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
Summary:
"Food has functioned both as a source of continuity and a subject of adaptation over the course of human history. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry,  Read more...
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Genre/Form: History
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Gregory McNamee
ISBN: 0275989313 9780275989316
OCLC Number: 70199901
Description: xvii, 194 p. : ill. ; 25 cm.
Contents: Introduction --
Almond --
Amaranth --
Apple --
Artichoke --
Asparagus --
Banana --
Basil --
Broccoli --
Cantaloupe --
Carrot --
Chile --
Corn --
Cranberry --
Eggplant --
Garlic --
Grape --
Honey --
Lettuce --
Okra --
Olive --
Onion --
Orange --
Pear --
Pineapple --
Potato --
Rice --
Spinach --
Tomato --
Watermelon --
Wheat.
Other Titles: Moveable feasts
Responsibility: Gregory McNamee.
More information:

Abstract:

Food has functioned both as a source of continuity and as a subject of adaptation throughout the course of human history. But, how were certain foods chosen over competing foods? Gathering  Read more...

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"Of all the cultivatable ingredients, why have we chosen certain of them and rejected others? McNamee evaluates 30 of the most important ingredients, organized alphabetically, from almonds to wheat. Read more...

 
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schema:reviewBody""Food has functioned both as a source of continuity and a subject of adaptation over the course of human history. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into tales of discovery, complete with delicious recipes from many culinary traditions around the world." "Among the 30 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 of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen."--BOOK JACKET."
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