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Cuisine and Empire: Cooking in World History Hardcover – November 21, 2013
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"As lucid as it is authoritative . . . A triumph, pointing the way to a wholly new kind of historiography that can hold its own with more familiar work on political, economic, social, and intellectual history." G.W. Bowersock. New York Review of Books, August 14, 2014.
"Wonderful . . . There is nothing argumentative or prescriptive about her book . . . but in our current American historical moment it seems breathtakingly transgressive . . .What I appreciate about Laudan is her perspective." (Lydia Kiesling. The Millions. 2014-01-24).
Fantastic read, immensely well researched and so accessible. Love it! (Maria Speck, author Ancient Grains for Modern Kitchens)
"Passionate arguments . . . engaging personal observations . . . graceful writing." (Washington Independent Review of Books. 21 Nov. 3013).
"During my forty year culinary career, there have been a select number of books that became touchstones, volumes that seemed to arrive just when inspiration was needed or direction was appropriate, books that somehow enhanced my sense of having found my calling. The newest addition to the list is a work of culinary history by Rachel Laudan."--Virginia B. Wood"The Austin Chronicle, on the range" (10/17/2013)
"To her impressively thorough research Laudan brings a lifetime that has included practical experience on the farm, in the kitchen, and in the classroom. This means that her exposition is as lucid as it is authoritative. Her bibliography and notes bear witness to her deep learning, and her book, in its scope and originality, gives deserved prominence to a long-neglected theme in world history. It is a triumph, pointing the way to a wholly new kind of historiography that can hold its own with more familiar work on political, economic, social, and intellectual history."--G. W. Bowersock"New York Review of Books" (07/29/2014)
"A remarkably detailed, generously illustrated and professionally written nonjudgmental history of the evolution of the world s cuisines . . . Laudan enlivens the pages with specifics of familiar and unfamiliar foods."--Harvey Finkel"Massachusetts Beverage Business" (10/01/2015)"
"Innovative narrative... Impressively detailed, extraordinarily well-written, deftly organized and presented."Cuisine and Empure: Cooking in World History"is a seminal work of outstanding scholarship, remarkably informed and informative."--Helen Dumont"The Midwest Book Review" (09/01/2015)"
From the Inside Flap
Magnificent. . . . Some of Laudan’s diffusion maps’ of particular styles of cuisine are miniature masterpieces of cultural history. Peter Thonemann, Times Literary Supplement
"Rachel Laudan combines an impressive grasp of global history with a deep appreciation of the world's cuisines in all their glorious diversity. Readers who love food will find Cuisine and Empire both informative and entertaining." Daniel Headrick, author of Power over Peoples: Technology, Environments, and Western Imperialism, 1400 to the Present
"Few writers could tackle the sweeping subject matter of Cuisine and Empire with such grace and authority as Rachel Laudan. She rises to this challenge with fresh insights and a global perspective on our attitudes to food. This book is not to be missed by food historians and lovers of good eating." Anne Willan, author of The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Rachel Laudan offers a remarkable and always fascinating account of the rise and fall of cuisines, giving equal time to every part of the globe and situating the modern period within the much longer history of how people have gone about preparing food. The focus on cooking and cuisine demonstrates the durability of tastes, but also how such tastes are spread and influenced by political and cultural expansion. Cuisine and Empire is a riveting and unique combination of culinary ideas and exposition on the materiality of eating.” Paul Freedman, editor of Food: The History of Taste
In this groundbreaking book, Rachel Laudan takes a distinctive approach to the development and expression of food cultures throughout human history. She describes successive models of foodways that illuminate different periods and places, underpinned by persuasive historical analysis. Both general readers and professional historians will feel challenged by her arguments to integrate food and its culture into their thinking about human history, not just as an afterthought but as an essential tool of understanding and explanation.” Naomi Duguid, author of Burma: Rivers of Flavor
Top Customer Reviews
This book is also very well written--Dr. Laudan is a real stylist.
Everyone interested in a thorough, deep history of food needs to read this work!
The farmer does not give us food. “A sheaf of wheat is no more food,” she asserts, “than a boll of cotton is a garment.” It is a major theme of the book that farming may give us raw materials, but techniques (and importantly, ideas -- “culinary philosophy,” as she has it) of cooking are what give us food. It is, thus, futile to go on about how “natural” this or that foodstuff may be; we no more tear meat from bone with our teeth than we use them to grind the grass seeds that became our corn (maize, or wheat, or whatnot). Human labor, and ingenuity, stand between Nature and dinner. (This is even true of “raw” foods.)
Laudan suggests that, by definition, all food is processed food -- from developing the techniques of settled agriculture to the promotion (or prohibition) of certain foods according to ideas (nicely summarized in tables 1.1-1.5) about such things as the four humors, the four or five elements, maintaining harmony in the universe, and sacrality -- and, more recently, as the songwriter said, while “We Are Eating Foods for Health.” (Modern theories of health and diet turn out to be just the latest in a whole series of fashions which change with the checkered changes of ideas in science and cosmology, since Babylon as it were.)
Food may be “good to think,” but in any case it is not just material fuel, it is a thing shaped by ideas and their changes.Read more ›
I received a copy from the San Francisco Book Review in exchange for an honest review. The opinions are my own.
Most Recent Customer Reviews
some good culinary history but minimizes the impact of the Berkeley food movement and misses profound changes,but high vs low cooking analysis is still valid.Published 1 month ago by Mari Lynne Earls
We'll researched, very Informative. Presentation is flat and reads like a college essay assignment.Published 8 months ago by herbert e patton
This is a fascinating book about food and society. Food and the way we eat and socialize around our daily bread is a changing but continuous tale. Read morePublished 9 months ago by Linda F. Greenberg
I teach world history - this book gives an interesting twist on history...Published 12 months ago by bkmck
it is a very detailed book, well written, although sometimes a little too detailed. So what is my problem? Read morePublished 13 months ago by Isolde J Jordan
This is a comprehensive view of cooking on a world-wide basis. The early chapters are especially good at showing the differences and similarities in various cultures throughout... Read morePublished 17 months ago by Dr. Roy Schreiber
Wonderful written and comprehensive. I wish it had whisper-synch so I could listen while I cook..Published 20 months ago by Jeff Spurrier