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Voedsel en naties Reeks

Deze serie duikt in de fascinerende relatie tussen voedsel en cultuur over de hele wereld. Het onderzoekt hoe culinaire tradities nationale identiteiten hebben gevormd en hoe geschiedenis, geografie en sociale structuren worden weerspiegeld op het bord. Elk deel biedt een rijke kijk op de unieke smaken en verhalen die verschillende naties definiëren. Het is een reis voor zowel fijnproevers als geschiedenisliefhebbers.

Beyond Bratwurst
Al Dente
Feasts and Fasts
Was is(s)t Deutschland

Aanbevolen leesvolgorde

  • Was is(s)t Deutschland

    5,0(2)Tarief

    Essen in Deutschland war nie einfach, sondern immer komplex, und genau das stellt die Stärke der deutschen kulinarischen DNA dar. Die Offenheit und Aufnahmefähigkeit gegenüber den unterschiedlichsten Einflüssen ist trotz aller geschichtlicher Störfaktoren bis heute ihr bestimmendes Merkmal. Dieses Buch spürt in chronologischer Folge den unzähligen Schichten nach, die in ihrer Gesamtheit die deutsche Kulinarik prägen, von der Grütze am steinzeitlichen Feuer über die ritterlichen Bankette der Minnesängerzeit bis zum Streetfood der Gegenwart. Ein Lesebuch der besonderen Art! Das Buch erscheint in der Reihe Gourmet Edition in Kooperation mit der Süddeutschen Zeitung.

    Was is(s)t Deutschland

  • Feasts and Fasts

    • 349bladzijden
    • 13 uur lezen

    Feasts and Fasts: A History of Indian Food is an exploration of Indian cuisine in the context of the country's religious, moral, social and philosophical development.

    Feasts and Fasts

  • Al Dente

    • 332bladzijden
    • 12 uur lezen
    4,1(13)Tarief

    Pasta, pizza, parmesan cheese - we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country's regions and beyond in the first book in Reaktion's new Foods and Nations series, Al Dente explores how the country's cuisine became what it is today.

    Al Dente

  • Beyond Bratwurst

    4,2(23)Tarief

    "Beyond Bratwurst" traces the many traditions that have combined to form German food today. From the earliest beginnings, food and cooking in Germany have been marked by geographic and climatic differences between north and south, as well as continuous cultural influences from bordering countries. The book shows that the openness and receptiveness Germans have shown towards these influences have resulted in the frequent reinvention of their cuisine, and a food culture with a remarkable flexibility. The regional variations of today are based as much on political, cultural and socioeconomic history as on geography: the story of German food includes the back-to-the-land movement of the late 19th century and the development of modern mass-market products by Justus Liebig and Dr Oetker, as well as rationing and shortages under the Nazis, post-war hunger and divisions between East and West. "Beyond Bratwurst" describes who eats what, how, where and when in Germany, telling the stories of many German specialities such as beer, Stollen, rye bread and Lebkuchen, as well as more surprising German favourites. Written in an accessible style, the book will appeal to a wide readership, from food historians, chefs and other professionals to those interested in German history and cuisine.

    Beyond Bratwurst