Breakfast: A History

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AltaMira Press, 2013 M07 11 - 238 páginas
From corn flakes to pancakes, Breakfast: A History explores this “most important meal of the day” as a social and gastronomic phenomenon. It explains how and why the meal emerged, what is eaten commonly in this meal across the globe, why certain foods are considered indispensable, and how it has been depicted in art and media. Heather Arndt Anderson’s detail-rich, culturally revealing, and entertaining narrative thoroughly satisfies.
 

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Crítica de los usuarios  - Daumari - LibraryThing

Short read (took slightly longer than usual because finals and visiting family), but a good detailed history behind the first meal of the day- various cultures, different diets, etc. Still trying to ... Leer comentario completo

Crítica de los usuarios - Marcar como inadecuado

Bacon,eggs and toast as breakfast eaten in the morning. Breakfast in old adage saying is the most important meal as it 'breaks the fast of' nighttime slumber, fuels the hungry brain and provide stamina for the day

Contenido

INTRODUCTION
1
Ch01 HISTORY AND SOCIAL CONTEXT
5
Ch02 AROUND THE WORLD IN A MEAL
29
Ch03 BREAKFAST AT HOME
93
Ch04 BREAKFAST OUT
125
Ch05 BREAKFAST IN THE ARTS AND MEDIA
163
NOTES
189
SELECTED BIBLIOGRAPHY
215
INDEX
217
ABOUT THE AUTHOR
227
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Acerca del autor (2013)

Heather Arndt Anderson is a Portland, Oregon–based food writer. Her recipes have been published in the cookbook One Big Table: 600 Recipes from the Nation's Best Home Cooks, Farmers, Fishermen, Pit-Masters, and Chefs, and she is a contributing writer to the magazines The Farmer General and Remedy Quarterly. In her food blog, Voodoo & Sauce, the most popular posts are about breakfast.

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