Contenu
"The intricate ways in which human history is formed by food are catacombs full of stories, waiting to be exposed, unraveled, and told. Benjamin Wurgaft and Merry White's vignettes and chapters are full to the brim with food and drink, which are the facts of life. Ways of Eating is a thrilling ride into the human spirit."—Yotam Ottolenghi, James Beard Award–winning author
"Who better than a historian-ethnographer team to illuminate the multiple roles that eating has in our lives? Readers will find the authors' juxtaposition of vivid descriptions of specific cooks, artisans, and farmers with a fast-paced history of food engaging and illuminating."—Rachel Laudan, author of Cuisine and Empire: Cooking in World History
"This thoughtful and original book invites us to see food through culture and culture through food. Wurgaft and White—son and mother—make delightful company as they guide us through everything from the birth of agriculture to the lamination in a croissant in modern-day Tokyo. I was informed and entertained in equal measure."—Bee Wilson, author of Consider the Fork: A History of How We Cook and Eat
"Who better than a historian-ethnographer team to illuminate the multiple roles that eating has in our lives? Readers will find the authors' juxtaposition of vivid descriptions of specific cooks, artisans, and farmers with a fast-paced history of food engaging and illuminating."—Rachel Laudan, author of Cuisine and Empire: Cooking in World History
"This thoughtful and original book invites us to see food through culture and culture through food. Wurgaft and White—son and mother—make delightful company as they guide us through everything from the birth of agriculture to the lamination in a croissant in modern-day Tokyo. I was informed and entertained in equal measure."—Bee Wilson, author of Consider the Fork: A History of How We Cook and Eat
Informations bibliographiques
mars 2025, env. 256 Pages, California Studies in Food and Culture, Anglais
University Presses
978-0-520-41931-5