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Lädt ... The Secret History of Food: Strange but True Stories About the Origins of Everything We Eat (2021. Auflage)von Matt Siegel (Autor)
Werk-InformationenThe Secret History of Food: Strange but True Stories About the Origins of Everything We Eat von Matt Siegel
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Melde dich bei LibraryThing an um herauszufinden, ob du dieses Buch mögen würdest. Keine aktuelle Diskussion zu diesem Buch. I thought this would focus on different foods than it did. Some things I already knew, but the book quoted other works on those things more thoroughly. The book seems largely built out of others and has heaps of footnotes. "Stoned" is a nonfiction book about jewelry by Aja Raden. It also quotes other sources as well and has copious footnotes, but hers are far more chatty and interesting in physical book form. I read it once a year. Please don't read it as an ebook; it'll drive you nuts. She encourages people to read other books too and is open about her research methods, whereas this author does not. I don't doubt his research; he just approaches it differently. The author doesn't seem interested in writing exactly, but quoting other sources. It felt like a long seminar course at university with a professor who was worried about being bored. The blurb warns parts of the book are disgusting. Yeah, but it happens less frequently than I thought. This is a great example of why trigger warnings and content warnings should be advertised on blurbs and in copy regularly. CW/TW: The bran cereal guy sexually abused female patients; rites of passage from other cultures that would make a Westerner (me) squeamish; the gross things foods are filled with in modern day and age. The book doesn't end with a conclusion. The author increasingly quotes statistics for paragraphs at a time near the end. The structure of the book is not great. Still glad I read this. Over half the book is footnotes and acknowledgments, so this does seem like a quick read despite page count. keine Rezensionen | Rezension hinzufügen
Cooking & Food.
Essays.
History.
Nonfiction.
HTML: An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love "As a species, we're hardwired to obsess over food," Matt Siegel explains as he sets out "to uncover the hidden side of everything we put in our mouths." Siegel also probes subjects ranging from the mythsâ??and realitiesâ??of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef's knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies Keine Bibliotheksbeschreibungen gefunden. |
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Google Books — Lädt ... GenresMelvil Decimal System (DDC)394.12Social sciences Customs, Etiquette, Folklore General Customs Eating, drinking, using drugs Eating and drinkingKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt:
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Some of the most fun in the book is when Siegel describes what people in the Medieval period ate. As well, chapter on corn describes how this crop is in a lot of our food. A chapter on vanilla may make you appreciate why it is so expensive. ( )