The Story of Food: An Illustrated History of Everything We Eat

Description

The stories and history behind the individual foods we eat--from salt to sushi and rice to salami--beginning with the early efforts of humans in their quest for sustenance and culminating in today's diverse culinary landscape. This glorious visual celebration of food in all its forms reveals the extraordinary cultural impact of the foods we eat, explores the early efforts of humans in their quest for sustenance, and tells the fascinating stories behind individual foods. With profiles of the most culturally and historically interesting foods of all types, from nuts and grains, fruits and vegetables, and meat and fish, to herbs and spices, this fascinating culinary historical reference provides the facts on all aspects of each food's unique story. Feature spreads shine a spotlight on influential international cuisines and the local foods that built them. The Story of Food explains how foods have become the cornerstone of our culture, from their origins to how they are eaten and their place in world cuisine. The Story of Food is packed with sumptuous and evocative images that create a feast for the eyes, while the stories intrigue, surprise, and enthrall, making it the perfect gift for food lovers, cooks, gourmets, and history lovers with a penchant for food. Contents Foreword Introduction Nuts and Seeds Introduction Almonds Walnuts/Hazelnuts Brazil nuts/Pecans Peanuts Cacao Expedition food Cashews/Chestnuts Pine nuts/Pistachios Pumpkin seeds/Sunflower seeds Coffee Sesame seeds Vegetables Introduction Brassicas Lettuce Spinach Carrots Seaweed Food markets Garlic Onions Potatoes Wartime food Cassava Mushrooms Aubergines/Sweet peppers Tomatoes Avocados/Cucumbers Fast food Peas and edible pods Squashes Fruits Introduction Apples and pears Peaches Mangoes/Apricots Cherries/Plums Canning and preserving food Dates Raspberries Strawberries Currants Blueberries Eating outdoors Cranberries Bananas Figs Grapes Lemons and limes Oranges Food offerings Grapefruit and pomelos/Pomegranates Melons/Papayas Coconuts/Pineapples Meat Introduction Beef Rearing meat Lamb and goat Pork and wild boar Bacon and other cured meats Sausages and offal Chicken Turkey Duck Banquets and feasting Venison/Rabbit and hare Quail, partridge, and pheasant Fish and Shellfish Introduction Salmon Catfish/Carp Tilapia Mackerel/Eel Trout John Dory Sardines/Anchovies Herring Barbecues Cod Haddock/Hake Barramundi Mullet Plaice and Sole Monkfish/Snapper Tuna The perils of fishing Octopus, squid, and cuttlefish Shrimp, prawns, and lobster Crab Clams, mussels, and oysters Grains, Cereals, and Pulses Introduction Rice Barley Oats/Rye Wheat Pasta Street food Noodles Couscous Millet/Buckwheat Bread Maize Food and religion Lentils Haricot and kidney beans Adzuki and mung beans Soya beans Lima beans/Broad beans Chickpeas Dairy and Eggs Introduction Milk Yoghurt and kefir Cream and butter Celebrations and special events Cheese Egg Sugars and Syrups Introduction Honey Maple syrup Sugar Oils and Condiments Introduction Olive oil Sunflower oil/Corn oil Food on the move Vinegar Salt Soy sauce/Fish sauce Herbs and Spices Introduction Parsley/Mint Sage/Rosemary Tarragon/Basil Thyme/Oregano Bay leaf/Curry leaf Coriander/Dill Pepper Mustard/Caraway Portable food Cardamom/Lemongrass Cumin/Star anise Chillies Tea Cloves/Allspice Cinnamon/Nutmeg and mace Ginger Saffron/Turmeric Vanilla Index Acknowledgments