A Curious History Of Food And Drink
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A Curious History of Food and Drink
Ever wondered where noodles came from? How Worcester Sauce was invented? Or even who the 'Cucumber King of Burma' was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history. From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius, to the unusual uses of liquorice (once a treatment for sore feet) - Ian Crofton makes use of original sources - including journals, cookbooks and manuals - to reveal the bizarre, entertaining and informative stories behind the delicacies enjoyed by our ancestors.
The Cambridge World History of Food
Author: Kenneth F. Kiple
language: en
Publisher: Cambridge University Press
Release Date: 2000
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
Appetites and Aspirations in Vietnam
Author: Erica J. Peters
language: en
Publisher: Bloomsbury Publishing PLC
Release Date: 2011-10-16
In Vietnam during the long nineteenth century from the Tây Son rebellion to the 1920s, individuals negotiated changing interpretations of their culinary choices by their families, neighbors, and governments. What people ate reflected not just who they were, but also who they wanted to be. Appetites and Aspirations in Vietnam starts with the spread of Vietnamese imperial control from south to north, marking the earliest efforts to create a common Vietnamese culture, as well as resistance to that cultural and culinary imperialism. Once the French conquered the country, new opportunities for culinary experimentation became possible, although such experiences were embraced more by the colonized than the colonizers. This book discusses how colonialism changed the taste of Vietnamese fish sauce and rice liquor and shows that state intervention made those products into tangible icons of a unified Vietnamese cuisine, under attack by the French. Vietnamese villagers began to see the power they could bring to bear on the state by mobilizing around such controversies in everyday life. The rising new urban classes at the turn of the twentieth century also discovered new perspectives on food and drink, delighting in unfamiliar snacks or giving elaborate multicultural banquets as a form of conspicuous consumption. New tastes prompted people to reconsider their preferences and their position in the changing modern world. For students of Vietnamese history, food here provides a lens into how people of different class and ethnic backgrounds struggled to adapt first to Vietnamese and then French imperialism. Food historians will find a provocative case study arguing that food does not simply reveal identity but can also help scholars analyze people's changing ambitions.