Fascinating books on history of food


Food is the basic lifeline for all of us to survive. It provides our body the essential nutrients and minerals to sustain itself in a healthy way. Also, food has various stories and tales attached to it, some of them very captivating. Be it any dish or an ingredient used in it, all have a back story to its origins and how it travelled across the world.

Many authors have traced the history of food in their writings. Such writings hardly ever fail to impress the readers, that too when they are foodies! Let us a look at some books on history of food that will leave you fascinated!

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02/9​’The Omnivore’s Dilemma: A Natural History of Four Meals’ by Michael Pollan

The book is a brilliant and eye-opening exploration of our food choices and demonstrates how it may determine not only our health but our survival as a species. It delves into the conversation about what we eat and the deep consequences that even the simplest everyday food choices have on both ourselves and the natural world.

Pic credit: Penguin Books

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03/9​‘Eight Flavors: The Untold Story of American Cuisine’ by Sarah Lohman

Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In the book, the author explores how these influential ingredients made their way to the American table.

Pic credit: Simon and Schuster

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04/9​’Salt: A World History’ by Mark Kurlansky

In the book, the author turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind.

Pic credit: Penguin USA

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05/9​‘Vanilla: The Cultural History Of The World’s Favorite Flavor And Fragrance’ by Patricia Rain

The book looks at the diverse impact of vanilla on the world of medicine, psychology, politics, and food, tracing the history of vanilla through the centuries and offering a variety of intriguing insights, trivia, lore, and recipes.

Pic credit: Penguin USA

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06/9​‘Curry: A Tale of Cooks and Conquerors’ by Lizzie Collingham

The book tells the history of India and its rulers through their food. It follows the story of curry as it spread from the courts of Delhi to the houses of Birmingham. It tells the story of an array of familiar Indian dishes and the people who invented, discovered, cooked and ate them.

Pic credit: RHUK

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07/9​’Milk: The Surprising Story Of Milk Through The Ages’ by Anne Mendelson

With more than 120 enticing recipes, the book is part culinary history and part inquiry into the evolution of an industry. It takes us on a journey through the lands that traditionally only consumed milk fresh from the cow and shows us how milk reached such prominence in our diet.

Pic credit: Knopf

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08/9​‘Cheddar: A Journey to the Heart of America’s Most Iconic Cheese’ by Gordon Edgar

In this book, the author takes readers on a tour through the world of cheddar which, over the years, has been transformed from a painstakingly handmade wheel to a mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands.

Pic credit: Chelsea Green Publishing Co.

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09/9​’The Drunken Botanist: The Plants That Create the World’s Great Drinks’ by Amy Stewart

The book explores an array of herbs, flowers, trees, fruits, and fungi that humans have, contrived to transform into alcohol over the centuries.

Pic credit: Algonquin Books

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