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. Investigates food culture, providing new ways to think about what we eat. Food designer Katja Gruijters is an important spokeswoman for sustainability in the food industryIn Food Design Katja Gruyters describes the facts of food culture and unveils some of the…

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These books are a excellent reference source for those who need to understand spices. Vol. I covers the history of spices from ancient times to the modern world, description of spices, as well as an outline of trends in the spice industry. An Appendix, in…
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The papers given at this conference range over many historic and prehistoric periods as well as regions. Great strides have been made in recent decades in the various forms of botanical and physical analysis of archaeological finds which have enabled students to…
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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…

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The Ni'matnama is a late fifteenth-century book of the recipes of the eccentric Sultan of Mandu (Madhya Pradesh), Ghiyath Shahi, collected and added to by his son and successor, Nasir Shah. It contains recipes for cooking a variety of delicacies and epicurean…

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Market rules connect both local farmers and cooks, whether in rural Ireland or downtown Los Angeles, and enable widespread distribution, whether through twelfth-century Mediterranean trade in dried pasta or the now global trade in fresh fish. No wonder people…

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The most famous of food sayings must be Jean Anthelme Brillat-Savarin's fourth aphorism from Physiologie du Gout: 'Dis-moi ce que tu manges, je te dirai ce que tu es'. Tell me what you eat, and I will tell you what you are. Brillat-Savarin's implication is…