People must eat, even during wartime, preferably three times a day, civilians and soldiers, and of course children.
In this imaginative, ambitious and well-researched book, Charles Ludington presents a provocative thesis analyzing how changes in alcohol consumption constituted power, influence and legitimacy in politics over two centuries.
The Ottoman Empire, over the course of its existence, evolved a cultural synthesis of strands coming from its Arab, Persian and Byzantine antecedents, as well as the folk culture of its constituent populations. Culinary traditions were part of this legacy, and the taste for sweets an ever popular and refined element, constituting a repertoire extending into modern Turkey and the Middle East.
With this book Andrew Haley offers an innovative account of changes in restaurants and their customers. The history of dining out in America is not simply a story about increasing culinary options but rather one that features frequent shifts in social class representation and cultural preference.
I must preface this review by saying that I feel the discussion of human-animal interactions has been lacking a book like this for some time. From the outset, this book is fundamentally more than historical in its impact. The topics discussed, and so vividly illustrated, are anthropological assessments for the modern world, using history as base data.
Julia Childs is a familiar figure to both historians of food, and those who study shifting discourses of domesticity in the USA. Her book Mastering the Art of French Cooking, written in collaboration with Simone Beck (known as Simca) and to a lesser extent Louisette Bertholle, was immediately successful when first published in 1961.