Outros livros que poderiam interessá-lo

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  Edible History of Humanity An

  Tom Standage

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  Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes-caused, enabled, or influenced by food-has helped to shape and transform societies around the world.The first civilizations were built on barley and wheat in the Near East, millet and rice in Asia, and corn and potatoes in the Americas. Why farming created a strictly ordered social hierarchy in contrast to the loose egalitarianism of hunter-gatherers is, as Tom Standage reveals, as interesting as the details of the complex cultures that emerged, eventually interconnected by commerce. Trade in exotic spices in particular spawned the age of exploration and the colonization of the New World.Food's influence over the course of history has been just as prevalent in modern times. In the late eighteenth century, Britain's solution to food shortages was to industrialize and import food rather than grow it. Food helped to determine the outcome of wars: Napoleon's rise and fall was intimately connected with his ability to feed his vast armies. In the twentieth century, Communist leaders employed food as an ideological weapon, resulting in the death by starvation of millions in the Soviet Union and China. And today the foods we choose in the supermarket connect us to global debates about trade, development, the environment, and the adoption of new technologies.Encompassing many fields, from genetics and archaeology to anthropology and economics-and invoking food as a special form of technology-An Edible History of Humanity is a fully satisfying discourse on the sweep of human history.

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  Virginia Barbecue - A History

  Joseph R. Haynes

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  The award-winning barbecue cook and author of Brunswick Stew shares the flavorful history of the Old Dominion’s unique culinary heritage.   With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand barbecue parties during the colonial and federal eras. The unique combination of vinegar, salt, pepper, oils and various spices forms the mouthwatering barbecue sauce that was first used by colonists in Virginia and then spread throughout the country.   Today, authentic Virginia barbecue is regionally diverse and remains culturally vital. Drawing on hundreds of historical and contemporary sources, author, competition barbecue judge and award-winning barbecue cook Joe Haynes documents the delectable history of barbecue in the Old Dominion.

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  Lavash - The Bread that Launched...

  John Lee, Kate Leahy, Ara Zada

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  “A colorful culinary journey . . . This book explores what Armenian cuisine looks like today in a very authentic and beautiful way.” —Marcus Samuelsson, award-winning chef and restaurateur   This cookbook not only reveals how to make the ubiquitous and doable flatbread lavash, the UNESCO-recognized bread of Armenia, but also shares more than sixty recipes of what to eat with it, from soups and salads to hearty stews paired with lots of fresh herbs. Stunning photography and essays provide an insider’s look at Armenia, a small but fascinating country comprising dramatic mountains, sun-drenched fields, and welcoming people. With influences from the Middle East and the Mediterranean as well as from Russia, the food of Armenia is the next cuisine to explore for people who want to dig deeper into the traditions formed at the crossroads between the East and West.  “An incredibly complete book of foods from Armenia, part cookbook, part coffee-table photo journal, and part history book. The culinary culture of Armenia is ancient, profound, and a doorway to understanding the people and culture of that country—and this book and John Lee’s incredible photos truly do justice to this culinary tradition.” —Serj Tankian, poet, visual artist, activist, composer, and lead vocalist for System of a Down  “At last, Armenian food gets its due! Lavash takes us on a captivating journey through Armenia, sharing stories of this ancient land’s history and people, along with the secrets of its remarkable cuisine. The flatbread recipes alone are worth the price of the book, but there’s so much more revealed here—piquant salads, whole-grain porridges, and soothing soups and stews.” —Darra Goldstein, founding editor of Gastronomica: The Journal of Food and Culture

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  The Pikes Cocktail Book - Rock...

  Dawn Hindle

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  Recreate the most popular drinks to have been shaken, stirred and swallowed at one of the world's most unique venues.
  George Michael, Freddie Mercury, Grace Jones, Fatboy Slim, Irvine Welsh, Boy George, Kate Moss, Kylie, LCD SoundSystem and countless other celebrities and rock royalty, have all sipped the cocktails served at the legendary Pikes Ibiza while sitting around its iconic pool and dancing in the in-house nightclub that used to be Freddie Mercury's suite.
  Now, for the first time ever, The Pikes Cocktail Book tells the story of this incredible place, with drinks recipes inspired by mischief and misbehaviour at this epicentre of Balearic excess. The 65 drinks recipes are divided into chapters such as Poolside Sunset, After Midnight and The Morning After where you can sample Captain of the Night, Sunny's Gay G&T, Golden Bird and many more.
  'Among Ibiza's growing raft of luxury hotels, Pikes remains a characterful standout. The venue has carved a niche as a hedonistic creative hub, providing the setting for Freddie Mercury's 41st birthday party, Wham's Club Tropicana video and cutting-edge art and music pop-ups' – The FT: How to Spend It

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  Independence Days - A Guide to...

  Sharon Astyk

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  “Be warned! Independence Days will change the way you eat. It is not just a guide for storing food but a manual for living in a changing world.” —Kathy Harrison, author of Prepping 101   Hard times aren’t just coming, they are here already. The recent economic collapse has seen millions of North Americans move from the middle class to being poor, and from poor to hungry. At the same time, the idea of eating locally is shifting from being a fringe activity for those who can afford it to an essential element of getting by. But aside from the locavores and slow foodies, who really knows how to eat outside of the supermarket and out of season? And who knows how to eat a diet based on easily stored and home preserved foods?  Independence Days tackles both the nuts and bolts of food preservation, as well as the host of broader issues tied to the creation of local diets. It includes:   ·       How to buy in bulk and store food on the cheap ·       Techniques, from canning to dehydrating ·       Tools—what you need and what you don’t   In addition, it focuses on how to live on a pantry diet year-round, how to preserve food on a community scale, and how to reduce reliance on industrial agriculture by creating vibrant local economies.   Better food, plentiful food, at a lower cost and with less energy expended: Independence Days is for all who want to build a sustainable food system and keep eating—even in hard times. “[Astyk] builds a sturdy path to a full larder, a safe family, and a more secure community.” —Robin Wheeler, author of Food Security for the Faint of Heart

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  New Orleans Coffee - A Rich History

  Suzanne Stone

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  New Orleans history is steeped in coffee. Café du Monde and Morning Call started serving café au lait more than a century ago.Outside the Cathedral of St. Louis in Jackson Square, early entrepreneurs like Old Rose provided eager churchgoers with the brew, and it was sold in the French Market beginning in the late 1700s. People gathered for business, socializing, politics and auctions at five hundred coffee exchanges and shops in the 1800s. Since 1978, myriad specialty coffee shops have opened to meet increasing demand for great coffee. Author Suzanne Stone presents the full story of this celebrated tradition, including how chicory became part of the city's special flavor.

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