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Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines-from the mastery of grain cooking some twenty thousand years ago, to the present-in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in "culinary philosophy"-beliefs about health, the economy, politics, society and the gods-prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.  

Cooking --- Food habits --- Food --- History. --- Social aspects. --- Housekeeping --- World history --- agrarian. --- amateur chef. --- anthropology. --- complicated cuisines. --- contemporary food movement. --- culinary family tree. --- culinary philosophy. --- dominant cuisine. --- economy. --- farm to table. --- food and drink. --- food history. --- gastronomy. --- gods. --- grain cooking. --- health. --- history. --- nationalistic myth. --- romantic. --- society. --- sociology. --- world cuisine.

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"Sooner or later, nearly everyone who cares about wine and food comes to Sonoma"-so begins this lively excursion to a spectacular region that has become known internationally as a locavore's paradise. Part memoir, part vivid reportage, Field Days chronicles the renaissance in farming organically and eating locally that is unfolding in Northern California. Jonah Raskin tells of the year he spent on Oak Hill Farm-working the fields, selling produce at farmers' markets, and following it to restaurants. He also goes behind the scenes at Whole Foods. In this luminous account of his experiences, Raskin introduces a dynamic cast of characters-farmers, chefs, winemakers, farm workers, and environmentalists. They include such luminaries as Warren Weber at Star Route Farm, the oldest certified organic farm in Marin County; Bob Cannard, who has supplied Chez Panisse with vegetables for decades; Sharon Grossi, the owner of the largest organic farm in Sonoma; and Craig Stoll, the founder and executive chef at Delfina in San Francisco. Raskin also offers portraits of renowned historical figures, including Luther Burbank, Jack London, and M.F.K. Fisher. Field Days is a heartfelt celebration of the farm-to-table movement and its cultural reverberations.

Farm life --- Organic farming --- Farmers --- Farm operators --- Operators, Farm --- Planters (Persons) --- Agriculturists --- Rural population --- Ecological agriculture --- Organic agriculture --- Organic crops --- Organic cultivation --- Organic production of crops --- Organiculture --- Regenerative agriculture --- Agriculture --- Rural life --- Country life --- american food production. --- american wine. --- california. --- californian wine. --- chez panisse. --- cultural studies. --- delfina. --- drinking. --- eating. --- environmentalism. --- farm to table movement. --- farm workers. --- farmers market. --- farming. --- farmwork. --- food and wine. --- food lovers. --- jack london. --- local eating. --- luther burbank. --- memoir. --- mfk fisher. --- northern california. --- oak hill farm. --- organic farming. --- sonoma. --- star route farm. --- united states of america. --- vivid reportage. --- whole foods. --- wine tasting. --- winemakers.

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In the late nineteenth and early twentieth centuries, working-class people's food habits were shaped by their jobs; families; neighborhoods; the tools, utilities, and size of their kitchens; and their cultural heritage. Progressive reformers recorded much information about working-class food and helped shape the way that we think about food and class today. As new kitchen technology promised lighter cooking tasks, working-class people acquired second-hand tools, but often lacked the new utilities. Unlike middle-class people, the working class couldn't and didn't separate the kitchen from the rest of the house. Their kitchens were inefficient, hot, and cramped, but they were also central to family life. Buying and cooking food in urban working-class neighborhoods was exhausting daily work, but urban workers could also buy cooked food from bakeries, delis, small restaurants, and saloons. The high density of urban living discouraged home cooking but also offered opportunities for entrepreneurship. In rural industrial villages, home food production was a privilege: the poorest families lacked the resources to grow food, although they needed extra nutrition the most. Middle-class reformers saw poor women's decision to buy cooked food as lazy, immoral, and unwomanly. Today we share not only the same concerns but also many of the same blind spots when we struggle to solve the problem of food and poverty.

Working class --- Food habits --- Commons (Social order) --- Labor and laboring classes --- Laboring class --- Labouring class --- Working classes --- Social classes --- Labor --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Economic conditions. --- Social life and customs. --- Social conditions. --- History --- Employment --- Coutumes alimentaires --- Classe ouvrière --- Social conditions --- Economic conditions --- Alimentation. --- Conditions économiques. --- Conditions sociales. --- bakers bread. --- baking. --- boardinghouse restaurant. --- child labor. --- class. --- coal town. --- company towns. --- consumption. --- cultural history. --- eating habits. --- economics. --- factories. --- farm to table. --- food and agriculture. --- food and culture. --- food farm. --- food history. --- food science. --- food studies. --- food writing. --- food. --- habitus. --- history of food. --- immigration. --- labor studies. --- meals. --- migrant. --- mill towns. --- nonfiction. --- poverty. --- sociology. --- textile mills. --- urban studies. --- urbanization. --- womens work. --- working class. --- Classe ouvrière --- Conditions économiques.