Tastes Of The Empire
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Author | : Jillian Azevedo |
Publisher | : McFarland |
Total Pages | : 226 |
Release | : 2017-11-20 |
Genre | : History |
ISBN | : 1476668620 |
During the 17th century, England saw foreign foods made increasingly available to consumers and featured in recipe books, medical manuals, treatises, travel narratives, and even in plays. Yet the public's fascination with these foods went beyond just eating them. Through exotic presentations in popular culture, they were able to mentally partake of products for which they may not have had access. This book examines the "body and mind" consumerism of the early British Empire.
Author | : Jovanni Sy |
Publisher | : |
Total Pages | : 0 |
Release | : 2017 |
Genre | : Drama |
ISBN | : 9781772011609 |
A Taste of Empire is a wacky, one-chef, culinary exploration of global food domination and the conquest of our appetites.
Author | : Cecilia Leong-Salobir |
Publisher | : Taylor & Francis |
Total Pages | : 209 |
Release | : 2011-05-03 |
Genre | : Cooking |
ISBN | : 1136726543 |
Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.
Author | : Mark Padoongpatt |
Publisher | : Univ of California Press |
Total Pages | : 270 |
Release | : 2017-09-26 |
Genre | : Cooking |
ISBN | : 0520293738 |
"One night in Bangkok" : food and the everyday life of empire -- "Chasing the yum" : food procurement and early Thai Los Angeles -- Too hot to handle? restaurants and Thai American identity -- "More than a place of worship" : food festivals and Thai American suburban culture -- Thailand's "77th province" : culinary tourism in Thai Town
Author | : Andrew Dalby |
Publisher | : Tauris Parke |
Total Pages | : 272 |
Release | : 2019-06-18 |
Genre | : Cooking |
ISBN | : 9781838600365 |
For centuries, the food and culinary delights of the Byzantine empire - centred on Constantinople - have captivated the west, although it appeared that very little information had been passed down to us. Andrew Dalby's "Tastes of Byzantium" now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire - and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travellers' tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine. For food-lovers and historians alike, "Tastes of Byzantium" is both essential and riveting - an extraordinary illumination of everyday life in the Byzantine world.
Author | : Lizzie Collingham |
Publisher | : Basic Books |
Total Pages | : 309 |
Release | : 2017-10-03 |
Genre | : History |
ISBN | : 0465093175 |
A history of the British Empire told through twenty meals eaten around the world In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through twenty meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world. In The Taste of Empire, Collingham masterfully shows that only by examining the history of Great Britain's global food system, from sixteenth-century Newfoundland fisheries to our present-day eating habits, can we fully understand our capitalist economy and its role in making our modern diets.
Author | : |
Publisher | : |
Total Pages | : 620 |
Release | : 1926 |
Genre | : Agriculture |
ISBN | : |
Author | : Andrew Jon Rotter |
Publisher | : |
Total Pages | : 393 |
Release | : 2019 |
Genre | : History |
ISBN | : 0190924705 |
A deeply researched study, this book offers the first sensory history of the British empire in India and the United States in the Philippines, reflecting on how senses structured the colonizers' perception of the colonized (and vice versa) and impacted the British and American imperial projects.
Author | : Sarah Besky |
Publisher | : University of California Press |
Total Pages | : 251 |
Release | : 2020-05-12 |
Genre | : Social Science |
ISBN | : 0520303245 |
What is the role of quality in contemporary capitalism? How is a product as ordinary as a bag of tea judged for its quality? In her innovative study, Sarah Besky addresses these questions by going inside an Indian auction house where experts taste and appraise mass-market black tea, one of the world’s most recognized commodities. Pairing rich historical data with ethnographic research among agronomists, professional tea tasters and traders, and tea plantation workers, Besky shows how the meaning of quality has been subjected to nearly constant experimentation and debate throughout the history of the tea industry. Working across fields of political economy, science and technology studies, and sensory ethnography, Tasting Qualities argues for an approach to quality that sees it not as a final destination for economic, imperial, or post-imperial projects but as an opening for those projects.
Author | : Robert James Merrett |
Publisher | : McGill-Queen's Press - MQUP |
Total Pages | : |
Release | : 2021-08-15 |
Genre | : History |
ISBN | : 0228007968 |
At war for sixty years, eighteenth-century Britain and France experienced demographic, social, and economic exchanges despite their imperial rivalry. Paradoxically, this rivalry spurred their participation in scientific and industrial developments. Their shared interest in standards of living and cultural practices was fuelled by migration and philosophical exchanges that reciprocally transmitted the values of urban geography, medicine, teaching, and the industrial and fine arts. In Imperial Paradoxes Robert Merrett compares British and French literature on those topics. He explains how food, wine, fashion, and tourism were channels of interdisciplinary relations and shows why authors in both nations turned the notion of empire from commercial and military expansion into a metaphor for exploring self-knowledge and pleasure. Although cognitive science has come to the fore only in the past two generations, eighteenth-century writers tested problems in the dualist and faculty psychology of Western rationalism. Themes of embodiment and embodied thought drawn from recent theorists are applied throughout this book, along with dialectics and models of the senses operating together. Imperial Paradoxes avoids the limitations of strict chronology, weaving together multiple narratives for a more complete picture. Applying major works in the fields of cognitive science, cognitive psychology, and pedagogical theory to prose, poetry, and drama from the eighteenth century, Merrett shows how attention to eating, drinking, dressing, and travelling gives important insights into individual literary works and literary history.