000			02866cam a2200373 i 4500
005			20231009103819.0
008			060623s2007 ctua b 001 0 eng
010			_a 2006021049
020			_a0275989313 _q(alk. paper)
020			_a9780275989316 _q(alk. paper)
035			_a(OCoLC)70199901
040			_aDLC _beng _cDLC _dBAKER _dUKM _dC#P _dBTCTA _dYDXCP _dAGL _dLVB _dVP@ _dSMP _dCQU _dDEBBG _dOCLCQ _dA7U _dUKMGB _dBDX _dOCLCF _dOCLCO _dS3O _dI8M _dCPO _dOCLCA _dZHC _dZ5A
050	0	0	_aTX353 _b.M395 2007
082	0	0	_a641.3 _222
099			_a641.3 MCN
100	1		_aMcNamee, Gregory, _eauthor.
245	1	0	_aMovable feasts : _bthe history, science, and lore of food / _cGregory McNamee.
246	1	8	_aMoveable feasts
246	3	0	_aHistory, science, and lore of food
264		1	_aWestport, Conn. : _bPraeger, _c[2007]
264		4	_c©2007
300			_axvii, 194 pages : _billustrations ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction -- Almond -- Amaranth -- Apple -- Artichoke -- Asparagus -- Banana -- Basil -- Broccoli -- Cantaloupe -- Carrot -- Chile -- Corn -- Cranberry -- Eggplant -- Garlic -- Grape -- Honey -- Lettuce -- Okra -- Olive -- Onion -- Orange -- Pear -- Pineapple -- Potato -- Rice -- Spinach -- Tomato -- Watermelon -- Wheat.
520			_a"Food has functioned both as a source of continuity and as a subject of adaptation in the course of human history. Onions have been a staple of the European diet since the Paleolithic era, while the orange is once again being cultivated in great quantities in Southern China, where it was originally cultivated. Other foods—such as the apple and pear in Central Asia, the tomato in Mexico, the chili pepper in South America, and rice in South Asia—remain staples of their original regions and of the world diet today. Still other items are now grown in places that would have seemed impossible in the past-bananas in geothermally heated greenhouses in Iceland, corn on the fringes of the Gobi, and tomatoes in space. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into entertaining tales of discovery, complete with delicious recipes from many culinary traditions around the world."--Publisher's website.
588			_aRDA encoding generated via machine conversion from AACR2 record.
650		0	_aFood _xHistory. _9652611
650		0	_aCooking _xHistory. _9373847
650		0	_aPlants, Edible _xHistory. _9661272
942			_cB
999			_c1849819 _d1849819