Lady of the northern light

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Casey Ireland

"From the early days of ThomasJefferson's Garden Book at Monticelloto the hustle and bustle of the modern City Market on Water Street,Charlottesville has an illustrious culinary history. The city's cuisine ischaracterized by a delight in locally raised ingredients. The locavorementality appears at all levels of Charlottesville's food industry, includingthe nationally acknowledged methods of Joel Salatin's Polyface Farms, thesourcing of local pork for Chipotle's Charlottesville location and theaccessibility of regional ingredients everywhere from Whole Foods Market toonline favorite Relay Foods. Author and food enthusiast Casey Ireland explores how Charlottesville's residents have created a food culture that is all theirown"-- "A history of food culture past and present in Charlottesville, VA"--

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D. John Shaw

"This book is a history of the World Food Programme, the food aid arm of the United Nations. It tells the story of the growth of WFP from modest beginings as a three-year experiment in 1963-65 to its current role as the main source of international food aid for both disaster relief and development against the background of the evolution and development of food aid."--BOOK JACKET.

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Reay Tannahill

Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background.

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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.