PDF Ebook , by Margaret Visser
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, by Margaret Visser
PDF Ebook , by Margaret Visser
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Product details
File Size: 1570 KB
Print Length: 354 pages
Publisher: Grove Press; 2nd ed. edition (June 29, 2010)
Publication Date: September 1, 2018
Language: English
ASIN: B003XVYZ8Q
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Amazon Best Sellers Rank:
#162,746 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Wonderful. Margaret Visser posits a dinner (corn, butter, rice, chicken, ice cream, salad with olive oil and lemon) and then provides a sweeping historical and anthropological view of each component. She not only provides a fascinating, even enthralling, history, but also explores the mythological significance of each food and its role in politics and even war. It is so fact-rich that with another author, it might sink under its own weight, but Visser’s charming, open style pulls you along. Ice cream is not just ice cream; it’s a history of thermodynamics. Rice is not just rice, it’s the story of political organization. Corn is not just corn; it’s the rise of industrial food.Published in 1985, it’s slightly dated and should be read in conjunction with Michael Pollan’s “The Omnivore’s Dilemma,†which takes the history and anthropology and adds a moral core. Absolutely wonderful and highly recommended.
This book is not a novel, nor story, but history of different foods. It begins with Corn in the first chapter and if you are interested in the history of this fascinating grain you will learn a great deal all the way up to date. I find it to be interesting. The second chapter is on salt, the common everydaysodium chloride. Three is butter, then chicken, rice, lettuce, olive oil, lemon juice and the final chapter on ice cream. These few food items has much information unknown by most people. I recommend reading if for no other reason than to make a quiz game at parties.
I enjoyed much of the books unique structure, explaining the history of a single meal by diving back into the history of the nine primary components of that meal. However, some of the dietary information is dated and could use an update.Specifically, in the chapter on butter, margarine's claims to health are given a little skepticism. A skepticism appropriate to the scientific knowledge of 1986. However, knowing what we do now about the enormous risks that trans fats pose to our health (and about the relative safety of saturated fat, once you separate trans fat and saturated fat datapoints), this would read quite differently. The section regarding the development of margarine, a highly processed food product competing with butter, a slightly processed food product, might instead come across as a cynical attempt by agribusiness to capitalize on the excess of indistinguishable vegetable oils at the expense of your health and mine.However, since this book was written in 1986, and the dangers of trans fats were still being successfully hidden away by Cargill and ADM, I can't blame Ms. Visser for the omission.Except for a few other details where the science has advanced over the past 22 years since the book was written, most of the information remains just as interesting and historically accurate as the day it was originally put to paper. A fascinating and well-written work.
This book is such a delight. This is the third time I've read it, and it was just as informative and enjoyable this Tim e. Visser presents her (extremely interesting) information in a masterful way, it's almost as good as the stuff she's telling. Who could know there was so much to know about such commonplace foodstuffs? And if you read this and like it, go on to Bee Wilson's similar book about food utensils-- also a delight-- Consider the Fork.
This 1986 book has spawned many children, as some reviewers have noted. I read Visser's book because it was, as far as I know, the first of its kind. The book is structured around a chapter for each ingredient in a common dinner, a technique that was highly original in its day. The content is very detailed, sometimes too much so for my taste. For instance, the early chapter on corn contains much information that has been restated over the years to the point where it has become common knowledge. As a result, her treatment of corn's history feels like overkill. But it was a fairly "new" subject for general readers in its day. If you are interested in the history of humankind's interactions with foods that are common to America's dining table today, then Much Depends On Dinner is an excellent place to start.
This book is very interesting, written in a pleasantly accessible tone, and full of terrific information. Visser does a terrific job of interweaving historical and contemporary information about various foods, and has obviously done her research. It's informative, readable, and great material for a dinner conversation.
Okay, I am a history geek. I love details, and I love learning new things. This highly interesting, well-written text taught me much and kept me entertained throughout. If you are interested in food...
This book draws you into the stories and has a lot of fascinating information.
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