Showing results for "History" in Food & Wine

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."

An extraordinary look at an ordinary substance—and one we'd be dead without: salt. Salt has shaped civilization from the very beginning, and the story of this common household seasoning proves a fascinating one. In a kaleidoscope of history, Mark Kurlansky—bestselling author of  1968 and...

In the beginning, there was the vine. Wine: a drink, a medicine, a ritual and a commodity. Across millennia, it has been used to celebrate and commiserate, as a negotiating tool and a diplomatic gift. But where and when - was it first discovered? And how did it become a worldwide phenomenon?...

Think of Cultured: A World History of Cheese as a 10-episode cheese course, or a cheese plate large enough to contain a well-rounded sampling of great cheeses from around the world. Janet Fletcher, a noted food writer and publisher of the Planet Cheese blog, provides deeper (and delectable) insights into a familiar food you only think you know. Included in this Audible Original are peeks at the nine steps of cheesemaking, the 10 most important cheese families, and tips on how to taste cheese with the same refined palate as a professional cheese judge.

Chocolate is one of the most popular food items around the world. While most of us today consume it in the form of candy, desserts, and sugary drinks, chocolate has taken many forms as it traveled from its ancient Mesoamerican roots to the 21st century. In the eight lectures of The History of Chocolate, you’ll join author and food historian Sam Bilton to trace the long and winding journey of a food that is so much more than just a sweet treat.

Is bourbon the quintessential American liquor? Bourbon is not just alcohol - the amber-colored drink is deeply ingrained in American culture and tangled in American history. From the early days of raw corn liquor to the myriad distilleries that have proliferated around the country today, bourbon is a symbol of the United States. This course traces bourbon's entire history, from the 1700s, with Irish, Scottish, and French settlers setting up stills and making distilled spirits in the New World, through today's booming resurgence.

Welcome to 'The British Food History Podcast': British food in all its (sometimes gory) glory with Dr. Neil Buttery. He'll be looking in depth at all aspects of food with interviews with special guests, recipes, re-enactments, foraging, trying his hand at traditional techniques, and tracking down forgotten recipes and hyper-regional specialities. He'll also be trying to answer the big question: What makes British food, so...British? This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

This engaging narrative history reveals how a feared fizz became the global icon of luxury and celebration. Perfect for a relaxing evening commute or unwinding on the weekend, this sophisticated journey takes you from chilly monastic cellars to glittering royal courts. Prepare to captivate your...

Penguin presents the audiobook edition of A Short History of Drunkenness by Mark Forsyth, read by Sh*tfaced Shakespeare's Richard Hughes. Almost every culture on earth has drink, and where there's drink there's drunkenness. But in every age and in every place drunkenness is a little bit...

This is a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death through the Enclosures, the Reformation, the Industrial Revolution, and the rise of Capitalism to the present day.

Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola.

***THE SUNDAY TIMES BESTSELLER*** A Book of the Year in the Daily Mail, Independent, Spectator and The Times & Sunday Times Finalist for the Guild of Food Writers Food Book Award 2021 'Sharp, rich and superbly readable... Fascinating' Sunday Times 'Utterly delicious' Observer 'Superb' 'Book of...

In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day. She looks at the shifting influences on the national diet as new ideas...

‘An absolute gem’ Sunday Times ‘A mouthwatering history’ The Guardian In this delicious history of Britain’s food traditions, Diane Purkiss invites readers on a unique journey through the centuries, exploring the development of recipes and rituals for mealtimes such as breakfast, lunch...

The opening of the pioneering Liverpool & Manchester Railway in 1830 marked the beginning of the railway network's vital role in changing the face of Britain. Fire & Steam celebrates the vision of the ambitious Victorian pioneers who developed this revolutionary transport system and the navvies who cut through the land to enable a country-wide railway to emerge.

Brought to you by Penguin. Coffee is one of the most valuable commodities in the history of the global economy and the world's most popular drug. The very word 'coffee' is one of the most widespread on the planet. Augustine Sedgewick's brilliant new history tells the hidden and surprising story...

Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy 18-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the 18th century to the factory cheesemakers of the Second World War. Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk.

Uncover the rich culinary history of the British Isles, where empire, migration, and class struggle shaped every bite. From the smoky communal hearths of early farming communities to the neon glow of modern takeaway counters, this immersive history dismantles the myth of bland island fare. It is...

Ever wondered who we have to thank for pineapple on pizza? Or whether the Victoria Sponge was really named after the long-reigning monarch? History's Greatest Dishes, the new series from HistoryExtra, serves up a feast of facts about some of the past's most remarkable delicacies. Expect culinary legends, half-baked myths and deliciously odd tales – all in the company of Emily Briffett and food historian Annie Gray. It's sure to leave you with food for thought. Listen early and ad-free by subscribing to HistoryExtra Plus here: https://historyextra.supportingcast.fm/⁠⁠⁠

AS READ ON BBC RADIO 4 BOOK OF THE WEEK. The fascinating story of how we have gone out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today. Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of...