An illuminating account of how history shapes our diets-now revised and updated

Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food.

From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies.

Fully revised and updated, this Second Edition offers new and expanded features and coverage, including:
New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures
More holiday histories, food fables, and food chronologies
Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires
Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate
Speculation on the future of food
Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.

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Malek Alloula - The Colonial Harem (1986).pdf

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Malek Alloula - The Colonial Harem (1986).jpg

A collection of picture postcards of Algerian women exploited by the French, this “album” illustrates a powerful analysis of the distorting, denigrating effects of their presence on Algerian Society.

"Imprisoned by the photographers eye these women reclaim their historicity through the pages of this powerful book. The Colonial Harem deserves a central place in the growing literature of decolonization." —Village Voice

"Alloula gathers up the impedimenta of empire in the form of (mainly) lewd French postcards of Algerian women which circulated between 1900 and 1930. By displaying and dissecting colonial pornography as an insider he brings into stark relief the violation of the patriarchal gaze at its harshest." —Women's Review of Books

“A shocking photographic excursion into the European fascination with the harem.” —Whole Earth Review

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Victoria R. Rumble - Soup Through the Ages, A Culi nary History with Period Recipes (2009).pdf

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Victoria R. Rumble - Soup Through the Ages, A Culi nary History with Period Recipes (2009).jpg

As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the world's first prepared dish--became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.

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Jak żyli ludzie w różnych epokach.rar

z chomika ZULUS555

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Wstydliwa historia ustępu.pdf

z chomika ZULUS555

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Jankowski Jerzy - Monarsze sekrety.doc

"Monarsze sekrety" nie aspirują do roli podręcznika historii, chociaż od początku do końca opierają się na historycznych realiach. Są to jednak realia, które oficjalna historiografia na ogół bagatelizuje i pomija, ponieważ nie pasują one do uformowanego przed laty modelu historii Polski, który z małymi tylko modyfikacjami obowiązuje do dzisiaj. Rynek księgarski zasypany jest różnego rodzaju opracowaniami, z których jedno nie różni się od drugiego, ponieważ każde powtarza obiegowe teorie. Występujące w nich różnice są tak dalece nieuchwytne, że zauważa je jedynie profesjonalista, podczas kiedy przeciętny Czytelnik przechodzi nad nimi do porządku dziennego...
Zasób wiedzy historycznej przeciętnego Czytelnika opiera się na standardach wyniesionych jeszcze ze szkoły: przyjęcie chrześcijaństwa, unia polsko-litewska, bitwa pod Grunwaldem, najazd szwedzki, liberum veto, rozbiory. Większość opracowań powiela zatem te standardy, poszerzając je niekiedy o pojęcie "preponderancji Polski na Wschodzie", które niewielu tylko potrafi zrozumieć...
Niniejsza książka pragnie przełamać te uprzedzenia i proponuje nowe, odmienne spojrzenie na historyczne fakty. Rezygnuje ona całkowicie z tasiemcowych opisów uwarunkowań społeczno-ekonomicznych, koncentrując się na biografiach ludzi, którzy tę historię tworzyli. Autor nie odkrywa w tym miejscu Ameryki, gdyż już blisko sto pięćdziesiąt lat temu wybitny, choć zapomniany filozof angielski Tomasz Carlyle pisał, że "historia jest sumą ludzkich biografii"...
Dynastia piastowska, która przez zupełny przypadek pojawiła się na arenie historii, składała się w większości z ludzi okrutnych, podstępnych i przewrotnych, którym bardziej zależało na własnym interesie niż na losach państwa. Dobitnym tego przykładem było trwające blisko dwieście lat rozbicie dzielnicowe. Piastowie wstępowali do zakonu krzyżackiego, snuli plany rozbioru Polski, składali ochoczo hołd obcym monarchom, aby tylko zabezpieczyć swoje karykaturalne księstwa. Mordowali się nawzajem, mordowali także swe żony, jeśli nie dały im one sukcesorów, a na co dzień otaczali się tłumem przygodnych kochanek, które rodziły im nieślubne dzieci. Mieli również niezdrowy zwyczaj zawierania małżeństw w obrębie własnej dynastii, co prowadziło do genetycznych obciążeń umysłowych i fizycznej degeneracji...
Dynastii Jagiellonów, która z Polską nie miała nic wspólnego i wyrosła z pogańskiej Litwy, nie charakteryzowało wprawdzie piastowskie okrucieństwo, cechowało ją natomiast nadmierne zamiłowanie do płci odmiennej. Kobiety też stały się początkiem jej końca. Syfilis wyniszczył Jagiellonów już w czwartym pokoleniu...
Prawdziwe panoptikum tworzyli królowie elekcyjni. Byli wśród nich bigoci, homoseksualiści, transwestyci i seksoholicy. W mężczyznach gustowali Henryk Walezy i Michał Korybut Wiśniowiecki, którego pogardliwie nazywano "małpą" i który był typowym debilem, rozmiłowanym w obżarstwie. Powiadano, iż za jednym razem potrafił zjeść ponad tysiąc pomarańczy.
Bigoteryjny Zygmunt III Waza myślał tylko o tronie szwedzkim i o swojej metresie Urszuli Meierin, która obsługiwa

z chomika Rusek821

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Lacanau Eric, Paolo Luca - Grzeszni papieże.pdf

Najpiękniejsze i najsłynniejsze kurtyzan były ich kochankami i towarzyszkami zabaw. Władza sztyletu, trucizny i tortur. Sabaty czarownic – intrygi – nepotyzm – korupcja.

Jest to pierwsza kronika na temat rozpustnego życia papieży w średniowieczu i renesansie. Autorzy prezentują barwny dokument tamtych czasów w oparciu o akta i dokumenty sądowe, tajne protokóły oraz prywatne dzienniki.

z chomika doomsday071

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Karpiński Marek - Najstarszy zawód świata.pdf

Nowe, uzupełnione wydanie analizy historycznej prostytucji od czasów starożytnych do współczesności. Treść głównych rozważań ubarwiają liczne ciekawostki, łącznie z cenami usług na przestrzeni dziejów, zmianami obyczajowości i najnowszymi tendencjami, jak seksturystyka czy zjawisko galerianek.

z chomika doomsday071

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Greville Charles C. F. - Dziennik z czasów panowan ia króla Jerzego IV,króla Wilhelma IV i królowej W iktorii.txt

Dziennik z czasów panowania króla Jerzego IV, króla Wilhelma IV i królowej Wiktorii spisany przez Carlesa C.F. Greaville'a urzędnika Rady Przybocznej tych monarchów.

Dziennik Greville'a to jedna z najważniejszych i najlepszych książek przedstawiających XIX-wieczną Anglię. Napisana w sposób błyskotliwy i pełna niezwykle interesujących wiadomości.

z chomika kama2e

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Douglas Scott Brookes - The Concubine, the Princes s, and the Teacher, Voices from the Ottoman Harem (2008).pdf

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Douglas Scott Brookes - The Concubine, the Princes s, and the Teacher, Voices from the Ottoman Harem (2008).jpg

Zycie codzienne - Douglas Scott Brookes - The Concubine, the Princess...nd the Teacher, Voices from the Ottoman Harem 2008.jpg

In the Western imagination, the Middle Eastern harem was a place of sex, debauchery, slavery, miscegenation, power, riches, and sheer abandon. But for the women and children who actually inhabited this realm of the imperial palace, the reality was vastly different. In this collection of translated memoirs, three women who lived in the Ottoman imperial harem in Istanbul between 1876 and 1924 offer a fascinating glimpse "behind the veil" into the lives of Muslim palace women of the late nineteenth and early twentieth centuries.
The memoirists are Filizten, concubine to Sultan Murad V; Princess Ayse, daughter of Sultan Abdulhamid II; and Safiye, a schoolteacher who instructed the grandchildren and harem ladies of Sultan Mehmed V. Their recollections of the Ottoman harem reveal the rigid protocol and hierarchy that governed the lives of the imperial family and concubines, as well as the hundreds of slave women and black eunuchs in service to them. The memoirists show that, far from being a place of debauchery, the harem was a family home in which polite and refined behavior prevailed. Douglas Brookes explains the social structure of the nineteenth-century Ottoman palace harem in his introduction.
These three memoirs, written across a half century and by women of differing social classes, offer a fuller and richer portrait of the Ottoman imperial harem than has ever before been available in English.

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Daily Life Through History - Ivan P. Day - Cooking in Europe, 1650-1850 (2008).pdf

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Daily Life Through History - Ivan P. Day - Cooking in Europe, 1650-1850 (2008).jpg

From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis XV to the French Revolution, and the reign of Napoleon to the Victorian Era. Author Ivan Day, a renowned food historian who specializes in meticulous recreation of these amazing dishes for museum exhibitions, makes them accessible with clear explanations of techniques and unusual ingredients. Recipes include examples from France, Italy, England, Austria, Germany, Holland, Portugal, Spain, and Scotland, from the simple Salad of Pomegranate from La Varenne Careme's 1651 cookbook to the elaborate Boar's Head in Galantine of Careme's 1833 cookbook. This unique cookbook is a culinary treasure trove to complement all European History library collections.

As Day shows in his narrative and recipes, the principal theme in the story of food during the two centuries is the rapid spread of French fine cooking throughout Europe and its gradual percolation down the social scale. However, despite the domination of French cuisine at higher levels, most nations managed to cling proudly to their own indigenous traditions. A lively introduction explains the dramatic shift in culinary taste led by the exuberant creativity of French cooks. Cookbooks started to emerge from the Paris printing presses after a hundred years of silence. Numerous innovations completely transformed French cuisine and swept away all remnants of lingering medieval taste. There were new efficient cooking techniques for the kitchens of powerful and wealthy. For all, there were new ingredients from New World and new cooking mediums such as the mechanical spit and roasting ranges that made cooking cleaner and less back breaking. The recipes, each with a short explanation, are organized by type of dish. Categories include salads and cold dishes; soups; meat; poultry; fish and seafood; vegetables and fungi; eggs and dairy; sauces; savory pastries; starches, pastas, and legumes; breads and cakes; sweet pastries and puddings; fruit, nuts, and flower preserves; sweets and confections; jellies and ices; and drinks. Occasional sidebars offer period menus of, for example, elaborate feasts. A glossary and an appendix listing suppliers of equipment and ingredients are added features.

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Solomon H. Katz - Encyclopedia of Food and Culture , Volume 3 (2002).jpg

The Encyclopedia of Food and Culture is all about food: a single authoritative source about the most essential element of daily life. Here you will find articles by food historians, anthropologists, chefs and bakers, nutritionists and dieticians, farmers, agronomists and horticulturists, food stylists, and specialists in the culinary arts. In developing the encyclopedia, the editors took special care to make the content interesting and the organization useful for those who want to learn about a particular topic, to make the text enjoyable for those who simply want to explore the wide and wonderful world of food, and to provide sufficient authority and depth for researchers. If this Encyclopedia does not tell you everything you need to know about food, it will show you where to find it.

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Leslie P. Peirce - The Imperial Harem, Women and S overeignty in the Ottoman Empire (1993).jpg

"The harem described in Leslie P. Peirce's fascinating book is not the lascivious sexual playground conceived by the Western imagination but the locus of power in the Ottoman empire...The general thesis of this outstanding book--that the power wielded by the women of the imperial harem was real, and that it stood in an organic relation to broader Ottoman political traditions and practice--will be widely accepted."--American Historical Review
"Peirce's work effectively reinforces recent work on the post-Suleymanic period, while at the same time revising scholarship about the imperial harem and the dynastic family. In doing so, her book is a significant contribution to the field."--The Historian
"The Imperial Harem is the definitive book on its subject. While it is excellent reading for students of women's studies, it is an important contribution to Ottoman history as well."--MESA Bulletin
"A tour de force. Peirce has brought her detailed knowledge of Ottoman harem politics to revise a fundamental question of Ottoman historiography: how did the dynasty adjust to the transformation of imperial ideology necessary in light of the regime's change from aggressive expansion to stasis."--Carl F. Petry, Northwestern University
"This is an excellent book, and a new departure in women's history within the Islamic field. Peirce discusses women not as a class apart, not as part of dynastic politics in the Ottoman Empire, thus shedding new light on political processes, and showing women to be an integral part of the dynasty."

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Reina Lewis - Rethinking Orientalism, Women, Trave l, and the Ottoman Harem (2004).jpg

During the nineteenth century, the figure of the passive, oppressed, yet highly sexualized female of the Muslim harem became the pivotal figure of Western orientalism. Despite recent challenges to orientalist thinking, however, an enduring mystique continues to surround Western perceptions of Eastern women.
In Rethinking Orientalism, Reina Lewis makes a major contribution to correcting the prevailing stereotype of the subjugated, silenced woman of the harem. Bringing to light published autobiographical accounts of self-identified "Oriental" women at the turn of the twentieth century, she reveals that these women were able to intervene in orientalist culture. Working from a position of cultural postcolonial theory, Lewis shows how the writings of Demetra Vaka Brown, Halide Edib, Zeyneb Hanum, Melek Hanum, and Grace Ellison were part of a social and textual dialogue with Western women, and how their engagement with Western feminism was an important facet of regional modernization.
Exploring the complicated ways that these writers addressed topics such as seclusion, the veil, and polygamy, Lewis vividly illustrates the possibilities and limitations of resistance that women from Islamic societies have experienced and continue to work within.

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Melitta Weiss Adamson - Food in Medieval Times (20 04).pdf

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Melitta Weiss Adamson - Food in Medieval Times (20 04).jpg

“Fascinating information on available foodstuffs, their uses, and their cookery is contained in this engaging, readable book. Expressions and cultural traditions in use today that are lost in food history are brought to life here. The work is based on careful review of a number of original texts and sources, which include literature, account books, cookbooks, religious texts, archaeology, and art. The quotes from literature and examples from art, archaeology, and religion give life to the writing. This book is heartily recommended as informative, interesting reading. Highly recommended. All levels.”–Choice

“[O]ffers excellent historical overviews and is a highly recommended addition to personal, academic, and community library Culinary History collections.”–MBR Internet Bookwatch

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Jacques Le Goff - W kręgu codzienności - Człowiek średniowiecza (2000).jpg

Le Goff zrehabilitował średniowiecze, uważane przez jego poprzedników za mroczny i posępny epizod Historii. Ukazał jego "inny" obraz. Wskazał, że średniowiecze tętniło życiem - był to okres, w którym kształtowało się nowoczesne społeczeństwo. Le Goff dowodzi, że średniowiecze uformowało swoją własną cywilizację, różną zarówno od starożytności Greko-Romańskiej jak i świata nowożytnego. Le Goff zakwestionował trafność samej nazwy okresu średniowiecza i jego chronologię wskazując na osiągnięcia i zmienność w jego obrębie. W szczególności zwrócił uwagę na tak zwane Odrodzenie XII wieku. Jako agnostyk Le Goff zajmuje stanowisko pośrednie pomiędzy krytykami i apologetami wieków średnich.

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Jacques Le Goff, Nicolas Truong - Historia ciała w Średniowieczu (2006).jpg

Przedmiotem książki Jacques'a Le Goffa i Nicolasa Truonga jest pojmowanie i traktowanie ludzkiego ciała w średniowieczu. Z jednej strony ciało stanowiło przedmiot pogardy i było potępiane. Z drugiej zaś ówczesny Kościół nadał mu rangę niezwykłą ? wcielenie Jezusa stanowiło zasadniczy wymiar historii zbawienia. W tamtym czasie ciało miało także wymiar metaforyczny; ciało to Kościół, wspólnota wiernych. To przechodzenie z jednej skrajności w drugą wyznacza miejsce ciała w średniowiecznej wyobraźni i rzeczywistości. Ciało ma więc swoją historię.

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Joan Fitzpatrick - Renaissance Food from Rabelais to Shakespeare (2010).jpg

Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into several sections, the first of which is 'Eating in Early Modern Europe'; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is 'Early Modern Cookbooks and Recipes', which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might 'work' today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, 'Food and Feeding in Early Modern Literature' offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: Francois Rabelais' "Quart livre", Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.

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