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Drink: : A Cultural history of Alcohol by Iain Gately
In the tradition of wildly popular histories such as Salt, an intoxicating tour of the cause ofand solution toall of lifes problems: alcohol Alcohol is a fundamental part of western culture and an essential element of Christianity. It is the most controversial part of our diet, simultaneously nourishing and intoxicating. We have been drinking as long as we have been human, and for better or worse, alcohol has shaped our civilization. Drink investigates the history of this Jekyll and Hyde of fluids, tracing mankinds love/hate relationship with alcohol from ancient Egypt to the present day. Along the way it scrutinizes the drinking habits of presidents, prophets, and barbarian hordes, and features drinkers as diverse as Homer, Ernest Hemingway, William Shakespeare, Al Capone, Benjamin Franklin, and Thomas Jefferson. Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the War of Independence, the Pennsylvania Whiskey revolt, the slave trade, and the failed experiment of national Prohibition. Finally, it provides a history of the worlds most famous drinksand the worlds most famous drinkers. Enthusiasts of craft brews and fine wines will discover the origins of their favorite tipples. Packed with trivia and colorful characters, Drink amounts to a sloshed history of the world: Better make it a double.
Call Number: eBook
Publication Date: 2008
Food History Almanac by Janet Clarkson
The Food History Almanac covers 365 days of the year, with information and anecdotes relating to food history from around the world from medieval times to the present. The daily entries include such topics as celebrations; significant food-related moments in history from the fields of science and technology, exploration and discovery, travel, literature, hotel and restaurant history, and military history; menus from famous and infamous meals across a wide spectrum, from extravagant royal banquets to war rations and prison fare; birthdays of important people in the food field; and publication dates for important cookbooks and food texts and first known recipes. Food historian Janet Clarkson has drawn from her vast compendium of historical cookbooks, food texts, scholarly articles, journals, diaries, ships logs, letters, official reports, and newspaper and magazine articles to bring food history alive. History buffs, foodies, students doing reports, and curious readers will find it a constant delight. An introduction, list of recipes, selected bibliography, and set index, plus a number of period illustrations are added value."
Call Number: eBook
Publication Date: 2013
Reference Books
- Encyclopedia of Food & Culture
This database presents 600 articles on food and its place in human culture and society, covering everything from agronomy to zucchini. Covers from food preparation, distribution and storage to holidays and festivals, nutrition and health, and cultures and cuisines.
- The Oxford Encylopedia of Food & Drink in America
This e-Book presents history and culture of food and drink in America. 770 entries on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
- The Oxford Companion to Food
by Alan Davidson
c2006.
eBook.
Websites for International Cuisine
- Global Gourmet
Country profiles along with recipies associated with that country's or region's cuisine
- Epicurious.com
At the advanced search, select cuisine of your choice for recipes
Food Culture in Germany by 
Food Culture in France by 
Food Culture in South America by 
Food Culture in Italy by 
Food Culture in Great Britain by 
Food Culture in the Near East, Middle East, and North Africa by 
African American Food Culture by 
Food History Almanac by
The Food History Almanac covers 365 days of the year, with information and anecdotes relating to food history from around the world from medieval times to the present. The daily entries include such topics as celebrations; significant food-related moments in history from the fields of science and technology, exploration and discovery, travel, literature, hotel and restaurant history, and military history; menus from famous and infamous meals across a wide spectrum, from extravagant royal banquets to war rations and prison fare; birthdays of important people in the food field; and publication dates for important cookbooks and food texts and first known recipes. Food historian Janet Clarkson has drawn from her vast compendium of historical cookbooks, food texts, scholarly articles, journals, diaries, ships logs, letters, official reports, and newspaper and magazine articles to bring food history alive. History buffs, foodies, students doing reports, and curious readers will find it a constant delight. An introduction, list of recipes, selected bibliography, and set index, plus a number of period illustrations are added value."