The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
This unique, stunningly illustrated journal is ideal for use as a travel notebook or sketchpad.
Simon Courtauld's beautifully written musings from "The Spectator" extolling the virtues of fish, poultry and feathered game are gathered into one elegant volume.
Culture is a unique and fascinating aspect of the human species. How did it emerge and how does it develop? Richard Dawkins suggested culture evolves and that memes are cultural replicators, subject to variation and selection in the same way as genes are in the biological world. Thus human culture is the product of a mindless evolutionary algorithm. Does this imply, as some have argued, that we are mere meme machines and that the conscious self is an illusion? This highly readable and accessible book extends Dawkins's theory, presenting for the first time a fully developed concept of cultural DNA. Distin argues that culture's development can be seen as the result of memetic evolution and as the product of human creativity. Memetic evolution is perfectly compatible with the view of humans as conscious and intelligent. This book should find a wide readership amongst philosophers, psychologists, sociologists and non-academic readers.
This book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lately, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.