wilson bee consider the fork a history of how we cook and eat
Wilson Bee Consider the Fork. A History of How We Cook and Eat
Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, Consider the Fork is the previously unsung history of our kitchens. Bee Wilson writes a weekly food column, 'The Kitchen Thinker' in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled!. Before she became a food writer, she was a Research Fellow in History at St John's College, Cambridge. She has also been a semi-finalist on Masterchef. Her favourite kitchen implement is currently the potato ricer.
2623 Руб.
Wilson Bee First Bite. How We Learn to Eat
We are not born knowing what to eat; we each have to figure it out for ourselves. From childhood onwards, we learn how big a portion is and how sweet is too sweet. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But how does this happen? And can we ever change our food habits for the better? An exploration of the extraordinary and surprising origins of our taste and eating habits, in First Bite award-winning food writer Bee Wilson explains how we can change our palates to lead healthier, happier lives.
1685 Руб.
Jones Anna A Modern Way to Eat. Over 200 Satisfying, Everyday Vegetarian Recipes
A modern vegetarian cookbook packed with quick, healthy and fresh recipes, that fits perfectly with how we want to eat now. How we want to eat is changing. More and more people want to cook without meat a couple of nights a week, or are looking for interesting ideas for dishes for their vegetarian friends (whilst pushing their own vegetarian repertoire beyond a red onion and goat’s cheese tart or a mushroom risotto). At the same time we want to eat food that is a little lighter, a little healthier, a little easier on our pockets, but that won’t have us chopping mountains of veg or slaving over the stove for hours. Anna Jones is a brilliant young cook and food writer, who worked with Jamie Oliver for many years. Her first cookbook is a totally modern take on vegetarian eating – recipes that are healthy, nourishing, truly tasty and satisfying, introducing new dishes that are simple to make. Based on how Anna likes to eat day to day, ‘A Modern Way to Eat’ covers everything from a blueberry and amaranth porridge to start the day to a quick autumn root panzanella or avocado, butterbean and miso salad for lunch; a tomato and coconut cassoulet, pistachio and squash galette, or mint, ricotta and courgette polpette for dinner. Packed with recipes that explore the full breadth of vegetarian ingredients – different grains, nuts, seeds and seasonal vegetables – and alternative approaches to cooking that avoid too much dairy or heavy carbs and gluten, this is a cookbook for how we want to eat now.
4872 Руб.
Walvin James How Sugar Corrupted the World. From Slavery to Obesity
An 'entertaining, informative and utterly depressing global history of an important commodity . . . By alerting readers to the ways that modernity's very origins are entangled with a seemingly benign and delicious substance, How Sugar Corrupted the World raises fundamental questions about our world.' Sven Beckert, the Laird Bell professor of American history at Harvard University and the author of Empire of Cotton: A Global History, in the New York Times 'A brilliant and thought-provoking history of sugar and its ironies' Bee Wilson, Wall Street Journal 'Shocking and revelatory . . . no other product has so changed the world, and no other book reveals the scale of its impact.' David Olusoga 'This study could not be more timely.' Laura Sandy, Lecturer in the History of Slavery, University of Liverpool The story of sugar, and of mankind's desire for sweetness in food and drink is a compelling, though confusing story. It is also an historical story. The story of mankind's love of sweetness - the need to consume honey, cane sugar, beet sugar and chemical sweeteners - has important historical origins. To take a simple example, two centuries ago, cane sugar was vital to the burgeoning European domestic and colonial economies. For all its recent origins, today's obesity epidemic - if that is what it is - did not emerge overnight, but instead evolved from a complexity of historical forces which stretch back centuries. We can only fully understand this modern problem, by coming to terms with its genesis and history: and we need to consider the historical relationship between society and sweetness over a long historical span. This book seeks to do just that: to tell the story of how the consumption of sugar - the addition of sugar to food and drink - became a fundamental and increasingly troublesome feature of modern life. Walvin's book is the heir to Sidney Mintz's Sweetness and Power, a brilliant sociological account, but now thirty years old. In addition, the problem of sugar, and the consequent intellectual and political debate about the role of sugar, has been totally transformed in the years since that book's publication.
1891 Руб.
Collingham Lizzie Hungry Empire. How Britain's Quest for Food Shaped
A mouthwatering journey across the centuries and continents to discover how food drove the British Empire and shaped the world 'A wholly pleasing book, which offers a tasty side dish to anyone exploring the narrative history of the British Empire' Max Hastings, Sunday Times WINNER OF THE GUILD OF FOOD WRITERS BOOK AWARD 2018 The glamorous daughter of an African chief shares a pineapple with a slave trader. Surveyors in British Columbia eat tinned Australian rabbit. Diamond prospectors in Guyana prepare an iguana curry. In twenty meals The Hungry Empire tells the story of how the British created a global network of commerce and trade in foodstuffs that moved people and plants from one continent to another, reshaping landscapes and culinary tastes. The Empire allowed Britain to harness the globe's edible resources from cod fish and salt beef to spices, tea and sugar. Lizzie Collingham takes us on a wide-ranging culinary journey, revealing how virtually every meal we eat still contains a taste of empire.
3145 Руб.
Wilson Bee The Way We Eat Now. Strategies for Eating in a World of Change
A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how modern food has transformed our lives and our world. To re-establish eating as something that gives us both joy and health, we need to find out where we are right now, how we got here and where we're going.
1873 Руб.
Lawson N. Eating
In this inspiring, witty and eminently sensible book, Nigella Lawson sets out a manifesto for how to cook (and eat) good food every day with a minimum of fuss. From basic roast chicken and pea risotto to white truffles and Turkish Delight figs, Nigella brings the joy back into the kitchen. Selected from the books How to Eat and Kitchen by Nigella Lawson.
324 Руб.
Lawson N. Eating
In this inspiring, witty and eminently sensible book, Nigella Lawson sets out a manifesto for how to cook (and eat) good food every day with a minimum of fuss. From basic roast chicken and pea risotto to white truffles and Turkish Delight figs, Nigella brings the joy back into the kitchen. Selected from the books How to Eat and Kitchen by Nigella Lawson.
324 Руб.
Lawson Nigella Cook, Eat, Repeat. Ingredients Recipes and Stories
'More than just a mantra, "cook, eat, repeat" is the story of my life': A brilliant new book from Nigella Lawson featuring narrative essays about food, over 150 new recipes and 50 beautiful colour photographs 'Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning and beauty... More than just a mantra, "cook, eat, repeat" is the story of my life. *OVER 150 DELICIOUS NEW RECIPES* THE BBC TV SERIES, COOK, EAT, REPEAT, IS AVAILABLE TO WATCH NOW Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella's engaging and insightful prose. Whether asking 'What is a Recipe?' or declaring death to the Guilty Pleasure, Nigella's wisdom about food and life comes to the fore, with tasty new recipes that readers will want to return to again and again. 'The recipes I write come from my life, my home', says Nigella, and in this book she shares the rhythms and rituals of her kitchen through over 150 new recipes that make the most of her favourite ingredients. Dedicated chapters include 'A is for Anchovy' (a celebration of the bacon of the sea), 'Rhubarb', 'A Loving Defence of Brown Food', a suitably expansive chapter devoted to family dinners, plus inspiration for vegan feasts, solo suppers and new ideas for Christmas. Within these chapters are recipes for all seasons and tastes: Burnt Onion and Aubergine Dip; Butternut with Beetroot, Chilli and Ginger Sauce; Fish Finger Bhorta; Spaghetti with Chard and Anchovies; Chicken with Garlic Cream Sauce; Beef Cheeks with Port and Chestnuts; and Wide Noodles with Lamb in Aromatic Broth, to name a few. Those with a sweet tooth will delight in Chocolate, Tahini and Banana Pudding; Chocolate Peanut Butter Cake; Basque Burnt Cheesecake; and Cherry and Almond Crumble. **THE SUNDAY TIMES FOOD BOOK OF THE YEAR 2020** ** A DAILY MAIL, THE TIMES AND SUNDAY EXPRESS BOOK OF THE YEAR 2020** 'A rapturous account of wonderful food and a joyful antidote to everything else' Meera Sodha, Guardian, 'Best Cookbooks and Food Writing of 2020' 'I can't think of a better companion for these strange times' Bee Wilson, Sunday Times 'Lawson's latest book is the one I've been waiting for her to write...Her aim is to empower and demystify and to encourage everyone to get as much pleasure from cooking as she does' Diana Henry, Daily Telegraph 'A celebration of home cooking... Every page crackles with the sheer pleasure of cooking and eating' Olivia Potts, Spectator 'Twenty-two years after her first book, How To Eat, Nigella Lawson has produced what feels like its answer: Cook, Eat, Repeat' The Times
5411 Руб.
Wilson A. N. The Queen. The Life and Family of Queen Elizabeth II
In this original and vibrant examination of the life and times of Queen Elizabeth II, biographer and novelist A.N. Wilson paints a vivid portrait of ‘Lilibet’ the woman, and of her reign. He also considers the history of the monarchy, drawing a line that stretches from Queen Victoria to the bloody history of Europe in the twentieth century, examining how and why the Royal Family has survived. In part historical overview, but with a keen eye to the future, Wilson writes with his signature warmth, intelligence and humour, celebrating the life of the Queen and her role as figurehead of Britain and the Commonwealth.
2042 Руб.
Ransley Joan, Read Nick Cooking for the Sensitive Gut
About one in five of the population are intolerant to the food that they eat. Most have sensitivities to a range of different foods making preparing food a nightmare and sitting down to a meal can be torture. What can they eat without getting ill or running the risk of nutritional deficiency? What can they cook for their family and friends? Cooking for the Sensitive Gut is the perfect guide to how you can restrict the ingredients that cause you problems and still prepare a whole range of recipes that are simple and fun to cook and delicious to eat. From fresh and healthy breakfast ideas, to wholesome mains such as Butternut Squash and Coconut Laksa, cooking for the sensitive gut has never been so easy. Straightforward and authoritative advice from a gastroenterologist and nutritionist means it's never been so easy to learn how to treat your tummy well.
2435 Руб.
Sanghera Sathnam Stolen History. The truth about the British Empire and how it shaped us
An accessible, engaging and essential introduction to the British empire for readers aged 9+, by bestselling author of Empireland, Sathnam Sanghera. You've probably heard the word 'empire' before. Perhaps because of the Roman empire. Or maybe even the Star Wars films. But what about the British Empire? Why don't we learn much about this? And what even is an empire, anyway? This book will answer all the important questions about Britain's imperial history. It will explore how Britain's empire once made it the most powerful nation on earth, and how it still affects our lives in many ways today - from the words we use, to the food we eat, the sports we play and even to every grown-up's fixation with a good cup of tea. Because how can we ever make the world a kinder, better place for the future, if we don't know the truth about the past?
2310 Руб.
Orlean Susan On Animals
'How we interact with animals has preoccupied philosophers, poets, and naturalists for ages,' writes Susan Orlean. Since the age of six, when Orlean wrote and illustrated a book called Herbert the Near-Sighted Pigeon, she's been drawn to stories about how we live with animals, and how they abide by us. Now, in On Animals, she examines animal-human relationships through the compelling tales she has written over the course of her celebrated career. These stories consider a range of creatures - the household pets we dote on, the animals we raise to end up as meat on our plates, the creatures who could eat us for dinner, the various tamed and untamed animals we share our planet with who are central to human life. In her own backyard, Orlean discovers the delights of keeping chickens. In a different backyard, in New Jersey, she meets a woman who has twenty-three pet tigers - something none of her neighbours knew about until one of the tigers escapes. In Iceland, the world's most famous whale resists the efforts to set him free; in Morocco, the world's hardest-working donkeys find respite at a special clinic. We meet a show dog and a lost dog and a pigeon who knows exactly how to get home. Equal parts delightful and profound, enriched by Orlean's stylish prose and precise research, these stories celebrate the meaningful cross-species connections that grace our collective existence.
1772 Руб.
Barnes Simon History of the World in 100 Animals
A powerful and fascinating insight into the 100 animals - from the blue whale to the mosquito - that have had the biggest influence on humanity through the ages. We are not alone. We are not alone on the planet. We are not alone in the countryside. We are not alone in cities. We are not alone in our homes. We are humans and we love the idea of our uniqueness. But the fact is that we humans are as much members of the animal kingdom as the cats and dogs we surround ourselves with, the cows and the fish we eat, and the bees who pollinate so many of our food-plants. In The History of the World in 100 Animals, award-winning author Simon Barnes selects the 100 animals who have had the greatest impact on humanity and on whom humanity has had the greatest effect. He shows how we have domesticated animals for food and for transport, and how animals powered agriculture, making civilisation possible. A species of flea came close to destroying human civilisation in Europe, while the slaughter of a species of bovines was used to create one civilisation and destroy another. He explains how pigeons made possible the biggest single breakthrough in the history of human thought. In short, he charts the close relationship between humans and animals, finding examples from around the planet that bring the story of life on earth vividly to life, with great insight and understanding. The heresy of human uniqueness has led us across the millennia along the path of destruction. This book, beautifully illustrated throughout, helps us to understand our place in the world better, so that we might do a better job of looking after it. That might save the polar bears, the modern emblem of impending loss and destruction. It might even save ourselves.
4582 Руб.
Firth-Godbehere Richard A Human History of Emotion. How the Way We Feel Built the World We Know
How have our emotions shaped the course of human history? And how have our experience and understanding of emotions evolved with us? We humans like to think of ourselves as rational creatures, who, as a species, have relied on calculation and intellect to survive. But many of the most important moments in our history had little to do with cold, hard facts and a lot to do with feelings. Events ranging from the origins of philosophy to the birth of the world's major religions, the fall of Rome, the Scientific Revolution, and some of the bloodiest wars that humanity has ever experienced can't be properly understood without understanding emotions. In A Human History of Emotion, Richard Firth-Godbehere takes readers on a fascinating and wide-ranging tour of the central and often under-appreciated role emotions have played in human societies around the world and throughout history - from Ancient Greece to Gambia, Japan, the Ottoman Empire, Britain, and beyond. Drawing on psychology, neuroscience, philosophy, art and religious history, A Human History of Emotion vividly illustrates how our understanding and experience of emotions has changed over time, and how our beliefs about feelings - and our feelings themselves - profoundly shaped us and the world we inhabit.
5767 Руб.
Caesar E. The Moth and the Mountain. A True Story of Love, War and Everest
The untold story of Britains most mysterious mountaineering legend - Maurice Wilson - and his heroic attempt to climb Everest. Alone. In the 1930s, as official government expeditions set their sights on conquering Everest, a little-known World War I veteran named Maurice Wilson conceived his own crazy, beautiful plan: he would fly a Gipsy Moth aeroplane from England to Everest, crash land on its lower slopes, then become the first person to reach its summit - all utterly alone. Wilson didnt know how to climb. He barely knew how to fly. But he had pluck, daring and a vision - he wanted to be the first man to stand on top of the world. Maurice Wilson is a man written out of the history books - dismissed as an eccentric and a charlatan by many, but held in the highest regard by world class mountaineers such as Reinhold Messner. The Moth and the Mountain restores him to his rightful place in the annals of Everest and in doing so attempts to answer that perennial question - why do we climb mountains?
1265 Руб.