By Felipe Fernandez-Armesto
In Near 1000 Tables, acclaimed meals historian Felipe Fernández-Armesto tells the attention-grabbing tale of foodstuff as cultural in addition to culinary historical past -- a window at the heritage of mankind.
during this "appetizingly provocative" (Los Angeles Times) booklet, he courses readers in the course of the 8 nice revolutions on the earth historical past of nutrients: the origins of cooking, which set humankind on a path except different species; the ritualization of consuming, which introduced magic and which means into people's courting with what they ate; the inception of herding and the discovery of agriculture, maybe the 2 maximum revolutions of all; the increase of inequality, which ended in the advance of haute food; the long-range exchange in nutrients which, essentially on my own, broke down cultural limitations; the ecological exchanges, which revolutionized the worldwide distribution of crops and cattle; and, ultimately, the industrialization and globalization of heavily produced nutrition.
From prehistoric snail "herding" to Roman banquets to important Macs to genetically converted tomatoes, Near 1000 Tables is a full-course meal of remarkable narrative, outstanding perception, and engaging explorations that might fulfill the hungriest of readers.
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Extra info for Near a Thousand Tables: A History of Food
Sample text
Really, however, accidents are only observable in the historical record if they confirm the way things are already going. The accident is our model for explaining change in “primitive” societies, which we vulgarly suppose to be static and stupid. Yet inventions are rarely, if ever, contrived by genuine accident: there is always a shaping imagination at work or a practical observer on hand. It is possible that cooking of a sort was practiced even before fire was tamed. Many animals are attracted to the embers of naturally occurring fires, where they sift for roasted seeds and beans rendered edible by burning.
This is particularly effective for foods that come naturally wrapped by coatings which retain moisture while being permeated by heat—mollusks by their shells, for instance, or some kinds of fruits or wild grains by thick or densely fibrous husks. Alternatively, food can be leaf-wrapped, as for ember cookery. In this style of cookery, the stones can be piled in order to envelop the food in heat, though this does not mean that hot stones have the same result as embers: if they press on the food, their weight affects it.
About seventy gallons of water can be brought to boiling point in about half an hour by this method. In clay soil, the inner lining of the pit would tend to bake into earthenware, making the sides watertight enough for water to be poured into pits in which it did not occur naturally. Alternatively, the inside of any pit could be smeared with clay and fired to hardness. Pit-cooked food is not easily obtained in the modern Western world, except by experiment in the field (or, occasionally, at a traditional open pit barbecue in the American Southwest).