Showing results for "food" in History

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    • Food: A Cultural Culinary History

    • By: Ken Albala, The Great Courses
    • Narrated by: Ken Albala
    • Length: 18 hrs and 22 mins
    • Original Recording
    • Overall
      4.5 out of 5 stars 3,098
    • Performance
      4.5 out of 5 stars 2,795
    • Story
      4.5 out of 5 stars 2,765

    Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."

    • 5 out of 5 stars
    • One of my top 3 favorite courses!

    • By Jessica on 12-28-13

    Regular price: $41.95

    • The Food Explorer

    • The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
    • By: Daniel Stone
    • Narrated by: Daniel Stone
    • Length: 9 hrs and 52 mins
    • Unabridged
    • Overall
      4.5 out of 5 stars 356
    • Performance
      4.5 out of 5 stars 325
    • Story
      4.5 out of 5 stars 325

    In the 19th century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. But Fairchild's finds weren't just limited to food.

    • 4 out of 5 stars
    • Good book, but would like more detail.

    • By Robert Brummett on 02-25-18
    • The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
    • By: Daniel Stone
    • Narrated by: Daniel Stone
    • Length: 9 hrs and 52 mins
    • Release date: 02-20-18
    • 4.5 out of 5 stars 356 ratings

    Regular price: $27.95

    • Planet Taco

    • A Global History of Mexican Food
    • By: Jeffrey M. Pilcher
    • Narrated by: Robin Bloodworth
    • Length: 10 hrs and 11 mins
    • Unabridged
    • Overall
      3.5 out of 5 stars 23
    • Performance
      3.5 out of 5 stars 21
    • Story
      4 out of 5 stars 21

    As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food - and Mexican food more broadly - become so ubiquitous? In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world.

    • 2 out of 5 stars
    • Good book, horrible narrator

    • By Sheri on 03-14-14

    Regular price: $24.95

    • The Taste of Empire

    • How Britain's Quest for Food Shaped the Modern World
    • By: Lizzie Collingham
    • Narrated by: Jennifer M. Dixon
    • Length: 12 hrs and 3 mins
    • Unabridged
    • Overall
      4 out of 5 stars 25
    • Performance
      3.5 out of 5 stars 23
    • Story
      4 out of 5 stars 24

    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 20 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.

    Regular price: $29.95

    • Hippie Food

    • How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
    • By: Jonathan Kauffman
    • Narrated by: George Newbern
    • Length: 9 hrs and 13 mins
    • Unabridged
    • Overall
      4.5 out of 5 stars 23
    • Performance
      4.5 out of 5 stars 20
    • Story
      4.5 out of 5 stars 20

    Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.

    • 5 out of 5 stars
    • Fascinating, beautifully written, and entertaining

    • By james curry on 01-30-18
    • How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
    • By: Jonathan Kauffman
    • Narrated by: George Newbern
    • Length: 9 hrs and 13 mins
    • Release date: 01-23-18
    • 4.5 out of 5 stars 23 ratings

    Regular price: $28.95

    • Chop Suey

    • A Cultural History of Chinese Food in the United States
    • By: Andrew Coe
    • Narrated by: Eric Martin
    • Length: 8 hrs and 16 mins
    • Unabridged
    • Overall
      4 out of 5 stars 5
    • Performance
      4.5 out of 5 stars 5
    • Story
      4 out of 5 stars 5

    In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.

    • 5 out of 5 stars
    • Interesting if you like Asian food

    • By CKDexter on 01-10-19
    • A Cultural History of Chinese Food in the United States
    • By: Andrew Coe
    • Narrated by: Eric Martin
    • Length: 8 hrs and 16 mins
    • Release date: 07-20-18
    • 4 out of 5 stars 5 ratings

    Regular price: $24.95

    • A Bite-Sized History of France

    • Gastronomic Tales of Revolution, War, and Enlightenment
    • By: Stephane Henaut, Jeni Mitchell
    • Narrated by: Derek Perkins
    • Length: 11 hrs and 18 mins
    • Unabridged
    • Overall
      5 out of 5 stars 5
    • Performance
      5 out of 5 stars 5
    • Story
      5 out of 5 stars 5

    From the cassoulet that won a war to the crêpe that doomed Napoleon, from the rebellions sparked by bread and salt to the new cuisines forged by empire, the history of France is intimately entwined with its gastronomic pursuits. A witty exploration of the facts and legends surrounding some of the most popular French foods and wines by a French cheesemonger and an American academic, A Bite-Sized History of France tells the compelling and often surprising story of France from the Roman era to modern times.

    Regular price: $20.99

    • Salt

    • A World History
    • By: Mark Kurlansky
    • Narrated by: Scott Brick
    • Length: 13 hrs and 48 mins
    • Unabridged
    • Overall
      4 out of 5 stars 2,059
    • Performance
      4.5 out of 5 stars 1,430
    • Story
      4 out of 5 stars 1,438

    So much of our human body is made up of salt that we'd be dead without it. The fine balance of nature, the trade of salt as a currency of many nations and empires, the theme of a popular Shakespearean play... Salt is best selling author Mark Kurlansky's story of the only rock we eat.

    • 5 out of 5 stars
    • More than SALT

    • By Karen on 03-12-03
    • A World History
    • By: Mark Kurlansky
    • Narrated by: Scott Brick
    • Length: 13 hrs and 48 mins
    • Release date: 02-20-03
    • 4 out of 5 stars 2,059 ratings

    Regular price: $29.95

    • The Potlikker Papers

    • A Food History of the Modern South
    • By: John T. Edge
    • Narrated by: John T. Edge
    • Length: 10 hrs and 7 mins
    • Unabridged
    • Overall
      4.5 out of 5 stars 117
    • Performance
      4.5 out of 5 stars 109
    • Story
      4.5 out of 5 stars 108

    The Potlikker Papers tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the civil rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.

    • 5 out of 5 stars
    • Best book of the year!

    • By Philip J. Dempsey on 06-12-17

    Regular price: $31.95

    • Chefs, Drugs and Rock & Roll

    • How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
    • By: Andrew Friedman
    • Narrated by: Roger Wayne
    • Length: 14 hrs and 34 mins
    • Unabridged
    • Overall
      4.5 out of 5 stars 61
    • Performance
      4 out of 5 stars 57
    • Story
      4.5 out of 5 stars 56

    Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.

    • 5 out of 5 stars
    • great <br />

    • By Michael on 07-03-18

    Regular price: $34.95

    • The Food of a Younger Land

    • The WPA's Portrait of Food in Pre-World War II America
    • By: Mark Kurlansky
    • Narrated by: Stephen Hoye
    • Length: 11 hrs and 50 mins
    • Unabridged
    • Overall
      3.5 out of 5 stars 71
    • Performance
      4 out of 5 stars 34
    • Story
      4 out of 5 stars 34

    Mark Kurlansky's new book takes us back to the food of a younger America. Before the national highway system brought the country closer together, before chain restaurants brought uniformity, and before the Frigidaire meant that frozen food could be stored for longer, the nation's food was seasonal, regional, and traditional. It helped to form the distinct character, attitudes, and customs of those who ate it.

    • 3 out of 5 stars
    • Perhaps better in print.

    • By Sparkly on 09-11-09

    Regular price: $24.95

    • Good Girls, Good Food, Good Fun

    • The Story of USO Hostesses during World War II
    • By: Meghan K. Winchell
    • Narrated by: Jo Anna Perrin
    • Length: 8 hrs and 13 mins
    • Unabridged
    • Overall
      4.5 out of 5 stars 5
    • Performance
      5 out of 5 stars 4
    • Story
      4 out of 5 stars 3

    Throughout World War II, when Saturday nights came around, servicemen and hostesses happily forgot the war for a little while as they danced together in USO clubs, which served as havens of stability in a time of social, moral, and geographic upheaval. Meghan Winchell demonstrates that in addition to boosting soldier morale, the USO acted as an architect of the gender roles and sexual codes that shaped the "greatest generation".

    Regular price: $24.95

    • Choice Cuts

    • A Savory Selection of Food Writing from Around the World and Throughout History
    • By: Mark Kurlansky
    • Narrated by: Josephine Bailey, Ed Begley Jr., Constance Towers Gavin
    • Length: 15 hrs and 21 mins
    • Unabridged
    • Overall
      3.5 out of 5 stars 50
    • Performance
      3.5 out of 5 stars 15
    • Story
      3.5 out of 5 stars 15

    Mark Kurlansky, winner of the James Beard Award for Excellence in Food Writing, leads us on a mouthwatering culinary tour around the world and through history and culture from the fifth century B.C. to the present day. This wonderful collection contains essays by Plato on the art of cooking, Pablo Neruda on french fries, and many other writers on the passions of cuisine.

    • 2 out of 5 stars
    • Better on Paper?

    • By Martin on 01-19-04

    Regular price: $29.95

    • Au Revoir to All That

    • Food, Wine, and the End of France
    • By: Michael Steinberger
    • Narrated by: Stephen McLaughlin
    • Length: 9 hrs and 16 mins
    • Unabridged
    • Overall
      4 out of 5 stars 51
    • Performance
      4 out of 5 stars 34
    • Story
      4 out of 5 stars 33

    France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cooking, the most influential chefs and the most talked-about restaurants in the world are not French. Within France, large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate.

    • 4 out of 5 stars
    • Decline and Fall of the Culture of Gourmandism

    • By Mel on 05-26-13

    Regular price: $24.95

    • The Poison Squad

    • One Chemist's Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century
    • By: Deborah Blum
    • Narrated by: Kirsten Potter
    • Length: 11 hrs and 5 mins
    • Unabridged
    • Overall
      4.5 out of 5 stars 150
    • Performance
      4.5 out of 5 stars 135
    • Story
      4.5 out of 5 stars 135

    By the end of 19th century, food manufacturers had rushed to embrace the rise of industrial chemistry and were knowingly selling harmful products. Unchecked by government regulation, basic safety, or even labelling requirements, they put profit before health. Then, In 1883, Dr. Harvey Washington Wiley, a chemistry professor from Purdue University, was named chief chemist of the agriculture department, and the agency began methodically investigating food and drink fraud, even conducting shocking human tests on groups of young men who came to be known as, "The Poison Squad".

    • 5 out of 5 stars
    • poison squad

    • By amy kaster on 04-15-19
    • One Chemist's Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century
    • By: Deborah Blum
    • Narrated by: Kirsten Potter
    • Length: 11 hrs and 5 mins
    • Release date: 09-25-18
    • 4.5 out of 5 stars 150 ratings

    Regular price: $27.95

    • Ninety Percent of Everything

    • Inside Shipping, the Invisible Industry That Puts Clothes on Your Back, Gas in Your Car, and Food on Your Plate
    • By: Rose George
    • Narrated by: Pearl Hewitt
    • Length: 9 hrs and 33 mins
    • Unabridged
    • Overall
      4 out of 5 stars 96
    • Performance
      4.5 out of 5 stars 89
    • Story
      4 out of 5 stars 89

    Rose George, acclaimed chronicler of what we would rather ignore, sails from Rotterdam to Suez to Singapore on ships the length of football fields and the height of Niagara Falls; she patrols the Indian Ocean with an anti-piracy task force; she joins seafaring chaplains and investigates the harm that ships inflict on endangered whales. Sharply informative and entertaining, Ninety Percent of Everything reveals the workings and perils of an unseen world that holds the key to our economy, our environment, and our very civilization.

    • 2 out of 5 stars
    • I was quite mislead by the title.....

    • By Steve on 10-20-17
    • Inside Shipping, the Invisible Industry That Puts Clothes on Your Back, Gas in Your Car, and Food on Your Plate
    • By: Rose George
    • Narrated by: Pearl Hewitt
    • Length: 9 hrs and 33 mins
    • Release date: 07-25-17
    • 4 out of 5 stars 96 ratings

    Regular price: $24.95

    • To the People, Food Is Heaven

    • Stories of Food and Life in a Changing China
    • By: Audra Ang
    • Narrated by: Emily Zeller
    • Length: 9 hrs and 48 mins
    • Unabridged
    • Overall
      4.5 out of 5 stars 5
    • Performance
      4.5 out of 5 stars 5
    • Story
      4 out of 5 stars 5

    In China, the world’s next superpower, life is comfortable for the fortunate few. For others, it’s a hand-to-mouth struggle for a full stomach, a place to live, wages for work done, and freedom to speak openly. In a place where few things are more important than food, “Have you eaten yet?” is another way of saying hello. After traversing the country and meeting its people, Ang shares her delicious experiences with us.

    • 5 out of 5 stars
    • Interesting story of Journalism, food, and China

    • By Christine on 09-13-17

    Regular price: $24.95

    • Words to Eat By

    • Five Foods and the Culinary History of the English Language
    • By: Ina Lipkowitz
    • Narrated by: Carolyn Cook
    • Length: 9 hrs and 34 mins
    • Unabridged
    • Overall
      3.5 out of 5 stars 4
    • Performance
      3.5 out of 5 stars 4
    • Story
      3 out of 5 stars 4

    Words to Eat By explores the remarkable stories behind five of our most basic food words, words which reveal fascinating aspects of the evolution of the English language and our powerful associations with certain foods. Using sources that vary from Roman histories and early translations of the Bible to Julia Child's recipes and Frank Bruni's restaurant reviews, Ina Lipkowitz shows how saturated with French and Italian names the English culinary vocabulary is, "from a la carte to zabaglione."

    Regular price: $24.95

    • Lobsters Scream When You Boil Them

    • And 100 Other Myths About Food and Cooking...Plus 25 Recipes to Get It Right Every Time
    • By: Bruce Weinstein, Mark Scarbrough
    • Narrated by: John McLain
    • Length: 7 hrs and 12 mins
    • Unabridged
    • Overall
      4 out of 5 stars 17
    • Performance
      4 out of 5 stars 17
    • Story
      4 out of 5 stars 17

    Is the five-second rule for real? Will eating carrots improve your eyesight? Is your cookware a health hazard? Do spicy foods cool you down? Has your grandmother been lying to you all these years? No, no, no, no, and...probably. In this entertaining and informative reference guide, award-winning cookbook authors Bruce Weinstein and Mark Scarbrough take on more than 100 popular kitchen myths and dish up answers to all your burning questions about food science and lore.

    • 4 out of 5 stars
    • Fast paced debunking + 1 cup of humor

    • By GH on 09-04-13

    Regular price: $19.95

    • Where our Food Comes From

    • Retracing Nikolay Vavilov's Quest to End Famine
    • By: Gary Paul Nabhan
    • Narrated by: Mitchell Leopard
    • Length: 8 hrs and 16 mins
    • Unabridged
    • Overall
      3.5 out of 5 stars 24
    • Performance
      3.5 out of 5 stars 18
    • Story
      4.5 out of 5 stars 18

    Jailed as a scapegoat for Stalin's famines, Vavilov had traveled over five continents, collected hundreds of thousands of seeds in an effort to outline the ancient centers of agricultural diversity. Gary Paul Nabhan weaves together Vavilov's story with his own expeditions to Earth's richest agricultural landscapes and the cultures that tend them.

    • 5 out of 5 stars
    • Fascinating history & cautionary tale for our time

    • By Janet Pittman Henley on 03-03-11

    Regular price: $24.95

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