I am a food writer who has long been interested in seeing food in its cultural, historical, and social context. Food is too often put in a neat little box, whereas actually it offers a fascinating prism through which to explore the world. Researching and writing The Missing Ingredient – in which I explore the role of time as the universal, invisible ‘ingredient’ in the food we grow, make, and cook brought this home to me.
I wrote
The Missing Ingredient: The Curious Role of Time in Food and Flavour
With entries on foods from Aardvark to Zucchini, this wonderful, wide-ranging reference book has a place of honour by my desk. The idea of a global guide to foodstuffs was conceived of by Alan Davidson in 1976 – before the digital age – and first published in 1999. Davidson, who edited it, brought his intellectual curiosity, knowledge, and humour to the project. The result is a seminal reference book which instead of being dull or stodgy is lively, engaging, and interesting. A book that I never tire of using, as always come across something that catches my attention in the most beguiling way.
the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman
First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique.
Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of…
Truly a remarkable book, this seminal work has been – and continues to be - profoundly influential in shaping our understanding of food. The book’s subtitle – An Encyclopedia of Kitchen Science, History and Culture – expresses its huge breadth Writing with great clarity and concision, McGee shares the history of foods – such as cheese, chocolate, grains, sugar – and explains the science of how humans use, cook and preserve them. If you’re at all interested in understanding food better, then this is the book for you.
An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage of trends from the p
This wonderful, engaging book will change the way you think about food. Margaret Visser unpicks an “ordinary meal” in North America, digging beneath the surface of everyday ingredients such as butter, lettuce and chicken to reveal fascinating stories. Visser – who writes with a shrewd and perceptive intelligence - weaves together history, science and social observation to great effect. The ‘ordinary’ meal proves to be no such thing.
An excursion into the origins and background of an ordinary dinner: corn on the cob, chicken with rice, lettuce salad and ice-cream. Tracing the historical, cultural, agricultural and social strands that run through their history, the author presents the reader with an "anthropology of everyday life". This book was the winner of the 1990 Glenfiddich Award for the Food Book of the Year. The author also wrote "The Rituals of Dinner".
Such an important, relevant, and well-written book. Carolyn Steel traces the journey food takes to feed our cities – from the land where it is grown to the waste dumps, where its decay causes environmental degradation. It is a book that looks forward as well as to the past. Hungry City ends with a rallying cry to create a better food system – better for us, for society, for the planet. ‘How food shapes our lives in our future is up to us,’ writes Steel.
*According to the Trussell Trust, food bank use between April and Sept 2018 was up 13% on the same period in 2017.*
*Every year in the UK 18 million tonnes of food end up in landfill.*
Why is this the case and what can we do about it?
The relationship between food and cities is fundamental to our everyday lives. Food shapes cities and through them it moulds us - along with the countryside that feeds us. Yet few of us are conscious of the process and we rarely stop to wonder how food reaches our plates.
First published in 1747, this cookbook was a bestseller of its day. One of the things I love about it is the way that Hannah Glasse’s forthright voice leaps off the page across the centuries. Aimed at servants, she begins by explaining that she has not written ‘in the high, polite stile’, but instead written it clearly in terms that can be easily understood by her audience. She is scathing about the extravagant tricks that fashionable French cooks resort to: ‘I have heard of a cook that used six pounds of butter to fry twelve eggs, when everybody knows, that understands cooking, that half a pound is full enough, or more than need be used. But then it would not be French.’ In its approach to ingredients, its language, its recipes, this is a wonderful glimpse into the past.
The first American edition of this staple of the American household during the Revolutionary War. How to market. How to roast and broil and fry. Gravies, sauces, hashes, fricassees, ragouts.
The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love.
Written through a series of encounters with ingredients, producers, cooks, shopkeepers, and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.
After Dr. Shawn Jennings, a busy family physician, suffered a brainstem stroke on May 13, 1999, he woke from a coma locked inside his body, aware and alert but unable to communicate or move. Once he regained limited movement in his left arm, he began typing his story, using one hand and a lot of patience.
With unexpected humour and tender honesty, Shawn shares his experiences in his struggle for recovery and acceptance of his life after the stroke. He affirms that even without achieving a full recovery life is still worth…
Locked In Locked Out: Surviving a Brainstem Stroke
After Dr. Shawn Jennings, a busy family physician, suffered a brainstem stroke on May 13, 1999, he woke from a coma locked inside his body, aware and alert but unable to communicate or move. Once he regained limited movement in his left arm, he began typing his story, using one hand and a lot of patience.
With unexpected humour and tender honesty, Shawn shares his experiences in his struggle for recovery and acceptance of his life after the stroke. He affirms that even without achieving a full recovery life is still worth…
