FOOD, CUISINE AND SOCIETY IN PREHISTORIC GREECE; ED. BY PAUL HALSTEAD

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Naomichi Ishige

"Despite the popularity of Japanese food in the West today, remarkably little is known about its history. This is a detailed study of the food and dietary practices of the Japanese from the Palaeolithic era, before rice was cultivated, through the period when the distinctive Japanese culinary tradition reached its culmination (between 1640 and 1860), and on to the present day. This evolution is traced for typical dishes of all periods, condiments, beverages, ingredients, methods of preparation, etiquette, the aesthetics of presentation, eating implements and cooking utensils in the social, political, and economic contexts of their consumption and use. Topics include the spread of soy sauce, the design of Japanese food, introducing the reader to home cookery and regional schools of cuisine that are virtually unknown outside Japan. It makes a unique contribution to the study of Japanese culture, and of culinary history as a whole."--Jacket.

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Sarah Ridley

Everyone has memories of the food they ate they had when they were growing up. This book gives young children access to people's memories alongside photographs to help them build up a picture of the past. From family meals to wartime rationing, young children can explore what has changed and what remains the same.

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L.A. Clarkson and E. Margaret Crawford

This text traces the history of food and famine in Ireland. The authors explore the economic and social forces which have lain behind changes in diet, as well as the more personal motives of taste, preference, and nutrition.

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Linda Civitello

From prehistory and the discovery of fire to modern cuisines and celebrity chefs, this book uses a global, multicultural approach to explain how major historical events have affected and defined culinary traditions in different societies around the world. This indispensable new Third Edition is more comprehensive and insightful than ever, featuring: a) New cuisines and cultures including Norwegian, Ethiopian, Canadian, and Mayan. b) More detailed coverage of Japanese, ancient Greek and Roman, and regional Indian and African cuisines. c) New content on modern food technology and food marketing. d) French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography. e) Enlightening holiday histories, food fables, food chronologies, and historical recipes and menus--Book Jacket.