Book picks similar to
Scoff: A History of Food and Class in Britain by Pen Vogler
non-fiction
food
history
nonfiction
The Story of Tea: A Cultural History and Drinking Guide
Mary Lou Heiss - 2007
In this sweeping tour through the world of tea, veteran tea traders Mary Lou Heiss and Robert J. Heiss chronicle tea's influence across the globe and provide a complete reference for choosing, drinking, and enjoying this beverage.The Story of Tea begins with a journey along the tea trail, from the lush forests of China, where tea cultivation first flourished, to the Buddhist temples of Japan, to the vast tea gardens of India, and beyond. Offering an insider's view of all aspects of tea trade, the Heisses examine Camellia sinensis, the tea bush, and show how subtle differences in territory and production contribute to the diversity of color, flavor, and quality in brewed tea. They profile more than thirty essential tea varietals, provide an in depth guide to tasting and brewing, and survey the customs and crafts associated with tea. Sharing the latest research, they discuss tea's health benefits and developments in organic production and fair trade practices. Finally, they present ten sweet and savory recipes, including Savory Chinese Marbled Eggs and Green Tea Pot de Crâme, and resources for purchasing fine tea.Vividly illustrated throughout, The Story of Tea is an engrossing tribute to the illustrious, invigorating, and elusive leaf that has sustained and inspired people for more than two thousand years.
A History of English Food
Clarissa Dickson Wright - 2011
She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs. And she tells the stories of the chefs, cookery book writers, gourmets and gluttons who have shaped public taste, from the salad-loving Catherine or Aragon to the foodies of today. Above all, she gives a vivid sense of what it was like to sit down to the meals of previous ages, whether an eighteenth-century labourer's breakfast or a twelve-course Victorian banquet or a lunch out during the Second World War.Insightful and entertaining by turns, this is a magnificent tour of nearly a thousand years of English cuisine, peppered with surprises and seasoned with Clarissa Dickson Wright's characteristic wit.
Butter: A Rich History
Elaine Khosrova - 2016
Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.
Victoria
Daisy Goodwin - 2016
“They are mistaken. I have not known you long, but I observe in you a natural dignity that cannot be learnt. To me, ma’am, you are every inch a Queen.”In 1837, less than a month after her eighteenth birthday, Alexandrina Victoria – sheltered, small in stature, and female – became Queen of Great Britain and Ireland. Many thought it was preposterous: Alexandrina — Drina to her family — had always been tightly controlled by her mother and her household, and was surely too unprepossessing to hold the throne. Yet from the moment William IV died, the young Queen startled everyone: abandoning her hated first name in favor of Victoria; insisting, for the first time in her life, on sleeping in a room apart from her mother; resolute about meeting with her ministers alone.One of those ministers, Lord Melbourne, became Victoria’s private secretary. Perhaps he might have become more than that, except everyone argued she was destined to marry her cousin, Prince Albert of Saxe-Coburg and Gotha. But Victoria had met Albert as a child and found him stiff and critical: surely the last man she would want for a husband….Drawing on Victoria’s diaries as well as her own brilliant gifts for history and drama, Daisy Goodwin, author of the bestselling novels The American Heiress and The Fortune Hunter as well as creator and writer of the new PBS/Masterpiece drama Victoria, brings the young queen even more richly to life in this magnificent novel.
Charles Dickens
Claire Tomalin - 2011
When Charles Dickens died in 1870, The Times of London successfully campaigned for his burial in Westminster Abbey, the final resting place of England's kings and heroes. Thousands flocked to mourn the best recognized and loved man of nineteenth-century England. His books had made them laugh, shown them the squalor and greed of English life, and also the power of personal virtue and the strength of ordinary people. In his last years Dickens drew adoring crowds to his public appearances, had met presidents and princes, and had amassed a fortune.Like a hero from his novels, Dickens trod a hard path to greatness. Born into a modest middle-class family, his young life was overturned when his profligate father was sent to debtors' prison and Dickens was forced into harsh and humiliating factory work. Yet through these early setbacks he developed his remarkable eye for all that was absurd, tragic, and redemptive in London life. He set out to succeed, and with extraordinary speed and energy made himself into the greatest English novelist of the century.Years later Dickens's daughter wrote to the author George Bernard Shaw, "If you could make the public understand that my father was not a joyous, jocose gentleman walking about the world with a plum pudding and a bowl of punch, you would greatly oblige me." Seen as the public champion of household harmony, Dickens tore his own life apart, betraying, deceiving, and breaking with friends and family while he pursued an obsessive love affair.Charles Dickens: A Life gives full measure to Dickens's heroic stature-his huge virtues both as a writer and as a human being- while observing his failings in both respects with an unblinking eye. Renowned literary biographer Claire Tomalin crafts a story worthy of Dickens's own pen, a comedy that turns to tragedy as the very qualities that made him great-his indomitable energy, boldness, imagination, and showmanship-finally destroyed him. The man who emerges is one of extraordinary contradictions, whose vices and virtues were intertwined as surely as his life and his art.
Life Below Stairs: True Lives of Edwardian Servants
Alison Maloney - 2011
Captivated by the secrets, the scandal and the servant-master divide of an Edwardian household, viewers religiously watched in their millions. In Life Below Stairs, bestselling author Alison Maloney responds to the public's desire to know more, going behind the scenes to reveal a detailed picture of what really went on 'downstairs', describing the true-life trials and tribulations of the servants in a gripping non-fiction account. Thoroughly researched and reliably informed, it also contains first-hand stories from the staff of the time. This charming and beautifully presented volume is a must-read for anyone interested in the lifestyle and conduct of a bygone era.
Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
Anya von Bremzen - 2013
Anya von Bremzen has vobla-rock-hard, salt-cured dried Caspian roach fish. Lovers of vobla risk breaking a tooth or puncturing a gum on the once-popular snack, but for Anya it's transporting. Like kotleti (Soviet burgers) or the festive Salat Olivier, it summons up the complex, bittersweet flavors of life in that vanished Atlantis called the USSR. There, born in 1963 in a Kafkaesque communal apartment where eighteen families shared one kitchen, Anya grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at her school, and, like most Soviet citizens, longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy-and, finally, intolerable to her anti-Soviet mother. When she was ten, the two of them fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.These days Anya lives in two parallel food universes: one in which she writes about four-star restaurants, the other in which a simple banana-a once a year treat back in the USSR-still holds an almost talismanic sway over her psyche. To make sense of that past, she and her mother decided to eat and cook their way through seven decades of the Soviet experience. Through the meals she and her mother re-create, Anya tells the story of three generations-her grandparents', her mother's, and her own. Her family's stories are embedded in a larger historical epic: of Lenin's bloody grain requisitioning, World War II hunger and survival, Stalin's table manners, Khrushchev's kitchen debates, Gorbachev's anti-alcohol policies, and the ultimate collapse of the USSR. And all of it is bound together by Anya's sardonic wit, passionate nostalgia, and piercing observations.This is that rare book that stirs our souls and our senses.
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy
Jean Anthelme Brillat-Savarin - 1825
Brillat-Savarin (1783-1833) made famous the aphorism, "Tell me what you eat, and I'll tell you who you are." He believed that food defines a nation.
Salt Sugar Fat: How the Food Giants Hooked Us
Michael Moss - 2013
They ingest 8,500 milligrams of salt a day, double the recommended amount, almost none of which comes from salt shakers. It comes from processed food, an industry that hauls in $1 trillion in annual sales. In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how this happened. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century--including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more--Moss’s explosive, empowering narrative is grounded in meticulous, often eye-opening research. He goes inside the labs where food scientists use cutting-edge technology to calculate the "bliss point" of sugary beverages or enhance the "mouth feel" of fat by manipulating its chemical structure. He unearths marketing techniques taken straight from tobacco company playbooks to redirect concerns about the health risks of products. He talks to concerned executives who explain that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. Simply put: the industry itself would cease to exist without salt, sugar, and fat.
Victoria The Queen: An Intimate Biography of the Woman Who Ruled an Empire
Julia Baird - 2016
Drawing on previously unpublished papers, this stunning new portrait is a story of love and heartbreak, of devotion and grief, of strength and resilience.NAMED ONE OF THE BEST BOOKS OF THE YEAR BYTHE NEW YORK TIMES - ESQUIRE - THE CHICAGO PUBLIC LIBRARY "Victoria the Queen, Julia Baird's exquisitely wrought and meticulously researched biography, brushes the dusty myth off this extraordinary monarch."--The New York Times Book Review (Editor's Choice) When Victoria was born, in 1819, the world was a very different place. Revolution would threaten many of Europe's monarchies in the coming decades. In Britain, a generation of royals had indulged their whims at the public's expense, and republican sentiment was growing. The Industrial Revolution was transforming the landscape, and the British Empire was commanding ever larger tracts of the globe. In a world where women were often powerless, during a century roiling with change, Victoria went on to rule the most powerful country on earth with a decisive hand. Fifth in line to the throne at the time of her birth, Victoria was an ordinary woman thrust into an extraordinary role. As a girl, she defied her mother's meddling and an adviser's bullying, forging an iron will of her own. As a teenage queen, she eagerly grasped the crown and relished the freedom it brought her. At twenty, she fell passionately in love with Prince Albert of Saxe-Coburg and Gotha, eventually giving birth to nine children. She loved sex and delighted in power. She was outspoken with her ministers, overstepping conventional boundaries and asserting her opinions. After the death of her adored Albert, she began a controversial, intimate relationship with her servant John Brown. She survived eight assassination attempts over the course of her lifetime. And as science, technology, and democracy were dramatically reshaping the world, Victoria was a symbol of steadfastness and security--queen of a quarter of the world's population at the height of the British Empire's reach. Drawing on sources that include fresh revelations about Victoria's relationship with John Brown, Julia Baird brings vividly to life the fascinating story of a woman who struggled with so many of the things we do today: balancing work and family, raising children, navigating marital strife, losing parents, combating anxiety and self-doubt, finding an identity, searching for meaning.
Delizia!: The Epic History of the Italians and Their Food
John Dickie - 2007
But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. A dynamic chronicle that is full of surprises, Delizia! draws back the curtain on much that was unknown about Italian food and exposes the long-held canards. It interprets the ancient Arabic map that tells of pasta's true origins, and shows that Marco Polo did not introduce spaghetti to the Italians, as is often thought, but did have a big influence on making pasta a part of the American diet. It seeks out the medieval recipes that reveal Italy's long love affair with exotic spices, and introduces the great Renaissance cookery writer who plotted to murder the Pope even as he detailed the aphrodisiac qualities of his ingredients. It moves from the opulent theater of a Renaissance wedding banquet, with its gargantuan ten-course menu comprising hundreds of separate dishes, to the thin soups and bland polentas that would eventually force millions to emigrate to the New World. It shows how early pizzas were disgusting and why Mussolini championed risotto. Most important, it explains the origins and growth of the world's greatest urban food culture. With its delectable mix of vivid storytelling, groundbreaking research, and shrewd analysis, Delizia! is as appetizing as the dishes it describes. This passionate account of Italy's civilization of the table will satisfy foodies, history buffs, Italophiles, travelers, students -- and anyone who loves a well-told tale.
Spice: The History of a Temptation
Jack Turner - 2004
It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christians--and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries. "Spice: The History of a Temptation "is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex--and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove. We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king's ostentation, as a mummy's deodorant, as the last word in haute cuisine. Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover howspice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life. "Spice "is a delight to be savored.
Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats
Steve Ettlinger - 2007
And, like most consumers, he often reads the ingredients label -- without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss -- and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients -- where they come from, how they are made, how they are used -- and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name -- all for the sake of creating a simple snack cake. An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.
Sapiens: A Brief History of Humankind
Yuval Noah Harari - 2011
Today there is just one. Us. Homo sapiens. How did our species succeed in the battle for dominance? Why did our foraging ancestors come together to create cities and kingdoms? How did we come to believe in gods, nations and human rights; to trust money, books and laws; and to be enslaved by bureaucracy, timetables and consumerism? And what will our world be like in the millennia to come? In Sapiens, Dr Yuval Noah Harari spans the whole of human history, from the very first humans to walk the earth to the radical – and sometimes devastating – breakthroughs of the Cognitive, Agricultural and Scientific Revolutions. Drawing on insights from biology, anthropology, paleontology and economics, he explores how the currents of history have shaped our human societies, the animals and plants around us, and even our personalities. Have we become happier as history has unfolded? Can we ever free our behaviour from the heritage of our ancestors? And what, if anything, can we do to influence the course of the centuries to come? Bold, wide-ranging and provocative, Sapiens challenges everything we thought we knew about being human: our thoughts, our actions, our power ... and our future.
Queens of the Conquest
Alison Weir - 2017
It is a chronicle of love, murder, war and betrayal, filled with passion, intrigue and sorrow, peopled by a cast of heroines, villains, stateswomen and lovers. In the first volume of this epic new series, Alison Weir strips away centuries of romantic mythology and prejudice to reveal the lives of England’s queens in the century after the Norman Conquest.Beginning with Matilda of Flanders, who supported William the Conqueror in his invasion of England in 1066, and culminating in the turbulent life of the Empress Maud, who claimed to be queen of England in her own right and fought a bitter war to that end, the five Norman queens emerge as hugely influential figures and fascinating characters.Much more than a series of individual biographies, Queens of the Conquest is a seamless tale of interconnected lives and a rich portrait of English history in a time of flux. In Alison Weir’s hands these five extraordinary women reclaim their rightful roles at the centre of English history.