The food book : the stories, science, and history of what we eat.
New York, NY : DK Publishing, 2024Edición: American editionDescripción: 392 pages : illustrations (some color) ; 29 cmTipo de contenido:- text
- still images
- unmediated
- volume
- 9780593842706
- TX353 .S8264 2024
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro mb | Biblioteca de Mayagüez Colección General mb | TX353 .S8264 2024 (Navegar estantería(Abre debajo)) | c. 1 | Prestado | 28/10/2026 | 52000003299199 |
Descripciones mejoradas de Syndetics:
Discover the origins, traditions, and use of the everyday foods served on our plates, from salt to sushi and rice to ravioli.
A true celebration of food in all its forms, The Food Book follows the human quest for sustenance through the stories of individual ingredients. It examines our millennia-long relationship with nearly 200 foods - from nuts and seeds to noodles and meat - with the help of sumptuous illustrations and tales from all over the world.
Food is the cornerstone of daily life, culture, and even religion. Staples like bread, beans, and cereal crops are part of our culinary history and are used in many different ways around the world.
This fascinating reference covers: All food groups, including nuts and grains, fruit and vegetables, meat and fish, herbs and spices. Information on every aspect of food's origin, history, and place in world cuisine. Photographs which showcase culturally and historically interesting foods and how they are used. Packed with glorious images to create a feast for the eyes and stories that surprise and enthral, this is the ultimate feast for foodies, a global smorgasbord packed with unforgettable tales and eye-opening facts.
"Previously published as 'The story of food'"--Title page verso.
Includes index.
Nuts and seeds -- Vegetables -- Fruits -- Meat -- Fish and shellfish -- Grains, cereals, and pulses -- Dairy and eggs -- Sugars and syrups -- Oils and condiments -- Herbs and spices.
Discover the origins, traditions, and use of everyday foods.
Tabla de contenidos provista por Syndetics
- Foreword(6)
- Introduction(8)
- Nuts and Seeds
- Introduction(16)
- Almonds(18)
- Walnuts/Hazelnuts(20)
- Brazil nuts/Pecans(22)
- Peanuts(24)
- Cacao(26)
- Expedition food(30)
- Cashews/Chestnuts(32)
- Pine nuts/Pistachios(34)
- Pumpkin seeds/(36)
- Sunflower seeds Coffee(38)
- Sesame seeds(40)
- Vegetables
- Introduction(44)
- Brassicas(46)
- Lettuce(50)
- Spinach(52)
- Carrots(54)
- Seaweed(56)
- Food markets(58)
- Garlic(60)
- Onions(62)
- Potatoes(64)
- Wartime food(68)
- Cassava(70)
- Mushrooms(72)
- Eggplants/Sweet peppers(76)
- Tomatoes(78)
- Avocados/Cucumbers(82)
- Fast food(84)
- Peas and edible pods(86)
- Squashes(88)
- Fruits
- Introduction(94)
- Apples and pears(96)
- Peaches(98)
- Mangoes/Apricots(100)
- Cherries/Plums(102)
- Canning and preserving food(104)
- Dates(106)
- Raspberries(108)
- Strawberries(110)
- Currants(112)
- Blueberries(114)
- Eating outdoors(116)
- Cranberries(118)
- Bananas(120)
- Figs(122)
- Grapes(124)
- Lemons and limes(126)
- Oranges(128)
- Food offerings(130)
- Grapefruit and pomelos/Pomegranates(132)
- Melons/Papayas(134)
- Coconuts/Pineapples(136)
- Meat
- Introduction(140)
- Beef(142)
- Rearing meat(144)
- Lamb and goat(146)
- Pork and wild boar(148)
- Bacon and other cured meats(150)
- Sausages and offal(152)
- Chicken(154)
- Turkey(156)
- Duck(158)
- Banquets and feasting(160)
- Venison/Rabbit and hare(162)
- Quail, partridge, and pheasant(164)
- Fish and Shellfish
- Introduction(168)
- Salmon(170)
- Catfish/Carp(174)
- Tilapia(176)
- Mackerel/Eel(178)
- Trout(180)
- John Dory(182)
- Sardines/Anchovies(184)
- Herring(186)
- Barbecues(188)
- Cod(190)
- Haddock/Hake(194)
- Barramundi(196)
- Mullet(198)
- Plaice and Sole(200)
- Monkfish/Snapper(202)
- Tuna(204)
- The perils of fishing(206)
- Octopus, squid, and cutdefish(208)
- Shrimp, prawns, and lobster(210)
- Crab(212)
- Clams, mussels and oysters(214)
- Grains, Cereals, and Pulses
- Introduction(218)
- Rice(220)
- Barley(224)
- Oats/Rye(226)
- Wheat(228)
- Pasta(230)
- Street food(232)
- Noodles(234)
- Couscous(236)
- Millet/Buckwheat(238)
- Bread(240)
- Maize(244)
- Food and religion(246)
- Lentils(248)
- Navy and kidney beans(250)
- Adzuki and mung beans(252)
- Soybeans(254)
- Lima beans/Fava beans(256)
- Chickpeas(258)
- Dairy and Eggs
- Introduction(262)
- Milk(264)
- Yogurt and kefir(266)
- Cream and butter(268)
- Celebrations and special events(270)
- Cheese(272)
- Eggs(276)
- Sugars and Syrups
- Introduction(280)
- Honey(282)
- Maple syrup(284)
- Sugar(286)
- Oils and Condiments
- Introduction(292)
- Olive oil(294)
- Sunflower oil/Corn oil(298)
- Food on the move(300)
- Vinegar(302)
- Salt(304)
- Soy sauce/Fish sauce(308)
- Herbs and Spices
- Introduction(312)
- Parsley/Mint(314)
- Sage/Rosemary(316)
- Tarragon/Basil(318)
- Thyme/Oregano(320)
- Bay leaf/Curry leaf(322)
- Coriander/Dill(324)
- Pepper(326)
- Mustard/Caraway(328)
- Portable food(330)
- Cardamom/Lemongrass(332)
- Cumin/Star anise(334)
- Chilis(336)
- Tea(338)
- Cloves/Allspice(340)
- Cinnamon/Nutmeg and mace(342)
- Ginger(344)
- Saffron/Turmeric(346)
- Vanilla(348)
- Additional foods(350)
- Index(380)
- Acknowledgments(391)