News and views from the You are what you eat?
Or, perhaps the reverse. You Eat What You Are: People, Culture and Food Traditions by Thelma Barer-Stein (Q.394.12B237y1999 in the Reference collection) explores this profound question.
Take a look at this book to find out what gravlaks are, who quaffs pivo with their keufta, and how to prepare hwyaden hallt cymreig. Bon apetit!
Take a look at this book to find out what gravlaks are, who quaffs pivo with their keufta, and how to prepare hwyaden hallt cymreig. Bon apetit!
3 Comments:
Looking at this from another angle, much of world history can be explained by food history. I know that there are books on how important cod was in history, and books about the importance of salt. I am sure there are many more.
Mitch
Ahem. Bon appetit. (Pronounced, of course, a la Julia Child)
And I assume that this book being in the reference section means I can't check it out, right? Shoot.
Oops, thanks, John/Julia. And, yes, you CAN check out reference books. Overnight. On Friday, that means you get the whole weekend!
And as Mitch (my sweetheart) knows, we have the book Salt: A World History by Mark Kurlansky. 333.85632 K965s, on the shelf at this very moment.
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