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The original health food, the vitamin-packed nut is now used industrially in confectionery and in all sorts of cooking. The first book to tell the full story of how nuts came to be in almost everything, Nuts takes readers on a gastronomic, botanical and cultural tour of the world. After tackling the surprisingly difficult problem of defining a nut  -  some foods we think of as nuts are actually seeds and some are fruits  -  award-winning food writer Ken Albala provides a fascinating account of how nuts have been cooked, prepared and exploited through history and around the world, from cultivation and harvesting to processing and consumption  -  or non-consumption, in the case of those with nut allergies. 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This edition of the Livre fort excellent was published in 1555. Scholars have often dismissed the printed cookbooks of 16th-century France as simple rehashes of the great medieval Viandier of Taillevent or as merely concentrating on marginal dishes such as sweets and sugarwork. True French cooking, they say, did not start until the publication of Le Cuisinier francois by La Varenne in 1651. While there is some truth in this, the translators and editors of this book would maintain that the change from medieval to modern (already under way in Italy and Spain for example) can be dated back to this book and its kindred. 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Gelatin’s wondrous arrival in the medieval era was part of a technological watershed. Today, it reflects our high-tech zeitgeist. Albala encourages readers to celebrate gelatin's return with advice on creating a base and making silicone molds while his outrageous original creations dare you to add some jiggle to breakfast (Eggs Benedict in Champagne Jello), a nightcap (Froot Loop Negroni), or any culinary moment in between. 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As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more. Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. 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This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past.   Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49979523989777,"sku":"GOR005833022","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50289228284177,"sku":"CIN0857854135VG","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":50697274523921,"sku":"NGR9780857854131","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":50853982175505,"sku":"GOR008281881","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":50915201450257,"sku":"CIN0857854135G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51853375013137,"sku":"NIN9780857854131","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0857854135.jpg?v=1751418693"},{"product_id":"lost-arts-of-hearth-and-home-book-ken-albala-9780399537776","title":"The Lost Arts of Hearth and Home","description":"\u003ci\u003eThe Lost Arts of Hearth and Home\u003c\/i\u003e is not about extreme, off-the-grid living. 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Albala considers what the traditions we have needlessly lost have to offer us today: a serious appreciation for the generative power of the earth, the great pleasures of cooking food, and the joy of sharing food with family, friends, and even strangers. In Albala’s compelling book, obscure seventeenth-century Italian farmer-nobles, Roman statesmen, and quirky cheesemakers from the fifteenth and sixteenth centuries all offer lessons about our relationship with the food we eat.   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