MARC record from Internet Archive

LEADER: 03202cam 2200433Ia 4500
001 ocm28050168
003 OCoLC
005 20211014101256.0
008 930505t19931991nyu 001 0 eng
010 $a 91016586
040 $aDLC$beng$cDPB$dBAKER$dYDXCP$dVP@$dOCLCA$dBDX$dOCLCF$dZLM$dOCLCO$dOCLCQ$dOCLCA
020 $a0671797913$q(pbk.)
020 $a9780671797911$q(pbk.)
035 $a(OCoLC)28050168
050 00 $aTX631$b.S65 1991
082 00 $a641/.01/3$220
100 1 $aSokolov, Raymond A.
245 10 $aWhy we eat what we eat :$bhow the encounter between the New World and the Old changed the way everyone on the planet eats /$cRaymond Sokolov.
250 $a1st Touchstone ed.
260 $aNew York :$bTouchstone,$c1993, ©1991.
300 $a254 pages ;$c22 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
505 0 $aPart I. Columbus the unwitting -- Part II. The colonial laboratory -- Mexico -- Puerto Rico -- The Philippines -- The Spanish Main -- Northeast Brazil -- Peru -- Part III. The new world reshapes the old -- France -- China -- Part IV. Ingredients for change -- Tomatoes -- Potatoes -- Chilies -- Chocolate -- Manioc -- Strawberries -- Part V. Rediscovering America -- U.S. colonial survivals -- Olympia oysters -- Wild rice -- Apples -- Native persimmons -- Key limes -- Corn -- Utah scones -- Turkey -- Filé -- Mulberry -- Chowder -- New(er) wrinkles in North and South America -- Los Angeles's Grand Central Market -- Tubers -- Olives -- Dates -- Pistachios -- Cherimoyas -- Radicchio -- Part VI. Revolution now -- Part VII. Savory.
520 $a"When Christopher Columbus stumbled upon America in 1492, the Italians had no pasta with tomato sauce, the Chinese had no spicy Szechuan cuisine, and the Aztecs in Mexico were eating tacos filled with live insects instead of beef. In this lively, always surprising history of the world through a gourmet's eyes, Raymond Sokolov explains how all of us -- Europeans, Americans, Africans, and Asians -- came to eat what we eat today. He journeys with the reader to far-flung ports of the former Spanish empire in search of the points where the menus of two hemispheres merged. In the process he shows that our idea of "traditional" cuisine in contrast to today's inventive new dishes ignores the food revolution that has been going on for the last 500 years. Why We Eat What We Eat is an exploration of the astonishing changes in the world's tastes that let us partake in a delightful, and edifying, feast for the mind."--Publisher's description.
650 0 $aGastronomy$xHistory.
650 0 $aFood habits$xHistory.
650 0 $aCooking$xHistory.
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
650 7 $aFood habits.$2fast$0(OCoLC)fst00930807
650 7 $aGastronomy.$2fast$0(OCoLC)fst00938901
655 7 $aHistory.$2fast$0(OCoLC)fst01411628
938 $aBaker & Taylor$bBKTY$c17.95$d17.95$i0671797913$n0002206651$sactive
938 $aBrodart$bBROD$n45049165$c$17.95
938 $aYBP Library Services$bYANK$n2599310
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 94 OTHER HOLDINGS