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What Caesar did for My Salad: The Curious Stories Behind Our Favourite Foods
Did you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word 'salary' comes from Roman soldiers being paid their wages in salt? Why do we eat goose (or turkey) at Christmas?
Is the Scotch egg actually from Scotland and what did some retired crusaders have to do with French toast? Who was the original Earl Grey and what sauce was inspired by Parliament? Why was the world's most famous pizza named after Margarita?
How did Dame Nellie Melba inspire a peach ice cream and who was the Crepe Suzette invented for? Did you know what the romantic history is behind the Bakewell Pudding?
Albert Jack tells the strange tales behind our favourite dishes and drinks and where they come from (not to mention their unusual creators). In the colourful, wonderful vein of Schott's Food and Drink Miscellany, Albert Jack's What Caesar Did For My Salad is bursting with fascinating insights, characters and enough stories to entertain a hundred dinner parties.
Albert Jack has become something of a publishing phenomenon, clocking up millions of sales with his series of best selling adventures tracing the fantastic stories behind everyday phrases (Red Herrings and White Elephants), pub history (The Old Dog and Duck), invention (They Laughed at Galileo) and nursery rhymes (Pop Goes the Weasel).
AlbertJack.Com
Is the Scotch egg actually from Scotland and what did some retired crusaders have to do with French toast? Who was the original Earl Grey and what sauce was inspired by Parliament? Why was the world's most famous pizza named after Margarita?
How did Dame Nellie Melba inspire a peach ice cream and who was the Crepe Suzette invented for? Did you know what the romantic history is behind the Bakewell Pudding?
Albert Jack tells the strange tales behind our favourite dishes and drinks and where they come from (not to mention their unusual creators). In the colourful, wonderful vein of Schott's Food and Drink Miscellany, Albert Jack's What Caesar Did For My Salad is bursting with fascinating insights, characters and enough stories to entertain a hundred dinner parties.
Albert Jack has become something of a publishing phenomenon, clocking up millions of sales with his series of best selling adventures tracing the fantastic stories behind everyday phrases (Red Herrings and White Elephants), pub history (The Old Dog and Duck), invention (They Laughed at Galileo) and nursery rhymes (Pop Goes the Weasel).
AlbertJack.Com
351 pages, Kindle Edition
First published September 1, 2010
72 people are currently reading
414 people want to read
About the author
Albert Jack
94 books38 followersAlbert Jack, pen name for Graham Willmott, is an international best-selling author and historian. He is an expert in explaining the unexplained and has appeared on live television shows and has made thousands of radio appearances worldwide.
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Displaying 1 - 30 of 33 reviews
October 25, 2020
เล่าถึงเกร็ดประวัติของอาหารหลากหลายอย่าง แน่นอนว่าเน้นอาหารตะวันตก
อ่านได้เพลินๆ แนะนำให้ดูรูปอาหารประกอบไปด้วยแล้วจะอ่านได้อย่างมีอรรถรสมากขึ้น
อ่านได้เพลินๆ แนะนำให้ดูรูปอาหารประกอบไปด้วยแล้วจะอ่านได้อย่างมีอรรถรสมากขึ้น
March 27, 2021
Book: What Caesar Did for My Salad: The Curious Stories Behind Our Favorite Foods
Author: Albert Jack
Publisher: Perigee Books; Reprint edition (6 September 2011)
Language: English
Hardcover: 304 pages
Item Weight: 386 g
Dimensions: 13.97 x 2.54 x 21.59 cm
Price: 2364/-
Food is just as entitled to an apposite history as castles, wars, kings, queens, art, literature, or the bubonic plague. As one of man’s most basic needs, it makes sense that food has had such a powerful influence on world history.
Early agrarian societies formed around the manufacture of food; they developed societal structures that allowed some people to center on farming and others to work outside of agriculture and which ultimately led to stratification of classes and the concentration of power around those who controlled access to food.
Food has also played a critical part in wars from prehistoric times to the last century.
The most effectual mace in the history of warfare isn't a sword, a gun or even the atom bomb; it's malnourishment.
Napoleon had remarked that, "An army marches on its stomach." The result of wars and revolutions, such as say, the the American Revolution, habitually hinged on which side had the better food supply.
This book by Albert Jack is not a cookbook.
As the reader makes his way through this book, he shall see how food has affected the route of history (the Boston Tea Party, for instance, or the Irish Potato Famine) and how it has, sequentially, been affected by history.
The reader shall see, for example, how Prohibition brought out the ingenuity of American chefs, in the form of a variety of dishes from Caesar salad to fruit cocktail; and how the rising price of pepper was the bona fide raison d'être behind Columbus’s voyage to America.
And interspersed among the entries on food the reader shall find daily phrases relating to the things we eat, and the stories behind them, from just desserts to humble pie.
The author divides his book into fifteen chapters, each chapter having numerous subsections. The chapters are :
Chapter 1 - Breakfast
Chapter 2 - Lunchbox
Chapter 3 - Fast Food
Chapter 4 - Aperitifs and Appetizers
Chapter 5 - Soups and Starters
Chapter 6 - Salads and Vegetables
Chapter 7 - The Fish Course
Chapter 8 - Sauces and Seasonings
Chapter 9 - The Meat Course
Chapter 10 - Indian Cuisine
Chapter 11 - Italian Cuisine
Chapter 12 - Chinese Cuisine
Chapter 13 - Christmas Dinner
Chapter 14 - The Dessert Cart
Chapter 15 - The Cheese Course
The author has structured this book around the eating day, starting with a chapter on breakfast and ending up with cheese as the final course for dinner.
The meals we eat and when we eat them have shifted over the years to reflect our increasing mobility and changing lifestyle.
But they can still be a reflection of who we are. For example, everybody knows what breakfast is and, in that sense, we are all the same. If you call it “brunch,” then you should probably get up earlier.
Does one call his midday meal “lunch”? If so, he is probably middle class, reasonably well off, and would spend all afternoon over it if he didn’t have to go back to work. If he calls it a “business lunch,” then he has clearly no intention of going back at all.
Interestingly, this is actually the meal with the longest pedigree.
At the beginning of the 16th century, the main meal of the day took place at around 11:00 a.m., for rich and poor alike, and was called “dinner,” thanks to the Old French word disner, deriving in turn from desjeuner and meaning “to break the fast” (as well as providing the modern French word for “breakfast”).
The day ended with “supper” or, as it came to be known in England, “tea,” which was a light snack eaten as the sun went down and just before everybody went to bed.
The introduction of artificial light meant that meals no longer had to take place in daylight hours: generally the richer you were, the more candles you could afford and the later you ate dinner (i.e., the main meal of the day). Incidentally, if one calls a meal with friends a “dinner party,” then he probably also calls lunch “lunch.”
Interesting and thought provoking questions and tidbits abound the book:
1) Who was Margherita, for instance, and why was the world’s most famous pizza named after her?
2) What about Suzette: why do pancakes flambéed in Grand Marnier bear her name?
3) Is any history of food complete without the tale of how that inveterate gambler the Earl of Sandwich? He was the man who came up with the snack that bears his ame and now forms the mainstay of every lunchbox and buffet.
4) Why do we call our favorite kinds of coffee espresso or cappuccino, for instance?
5) Did medieval Turkish soldiers really invent the shish kebab by threading bits of meat onto their swords and balancing them on top of their campfires?
6) What exactly does horseradish sauce have to do with our equine friends?
7) How do countless national dishes actually turn out to come from somewhere entirely different? Did you know that the all-American favourites the hamburger and the hot dog are, in fact, German?
8) Why is it that people traverse great lengths during times of war to rechristen a dish so that it isn’t associated with a particular country? Hence one gets “hot dog” instead of the German-sounding frankfurter, or Salisbury steak instead of “hamburger.”
9) Was the term "hot dog" really coined during a baseball game between the Yankees and the Giants in 1901?
10) Did you know that France’s beloved croissant, if truth be told hails from Austria?
Turn a few more pages and you’ll find the answers and explanations to all these questions and many more.
It is important to note from the start that this work is intended as an introduction for students to the food studies field. Arranged in an interesting format, it is easy to navigate and the entries receive equal treatment throughout.
Students from an assortment of disciplines would deem this a precious tool when beginning their research because the author has done an excellent job of balancing the dry factual information with the more attractive investigation of how the different foods helped shape different cultures as well as served as the catalyst for major change or discovery .
Overall, this work is an easy to use reference resource that provides an interesting historical overview and back story of a wide range of foods that have directly impacted the development of modern day civilization.
Grab a copy if you choose.
Author: Albert Jack
Publisher: Perigee Books; Reprint edition (6 September 2011)
Language: English
Hardcover: 304 pages
Item Weight: 386 g
Dimensions: 13.97 x 2.54 x 21.59 cm
Price: 2364/-
Food is just as entitled to an apposite history as castles, wars, kings, queens, art, literature, or the bubonic plague. As one of man’s most basic needs, it makes sense that food has had such a powerful influence on world history.
Early agrarian societies formed around the manufacture of food; they developed societal structures that allowed some people to center on farming and others to work outside of agriculture and which ultimately led to stratification of classes and the concentration of power around those who controlled access to food.
Food has also played a critical part in wars from prehistoric times to the last century.
The most effectual mace in the history of warfare isn't a sword, a gun or even the atom bomb; it's malnourishment.
Napoleon had remarked that, "An army marches on its stomach." The result of wars and revolutions, such as say, the the American Revolution, habitually hinged on which side had the better food supply.
This book by Albert Jack is not a cookbook.
As the reader makes his way through this book, he shall see how food has affected the route of history (the Boston Tea Party, for instance, or the Irish Potato Famine) and how it has, sequentially, been affected by history.
The reader shall see, for example, how Prohibition brought out the ingenuity of American chefs, in the form of a variety of dishes from Caesar salad to fruit cocktail; and how the rising price of pepper was the bona fide raison d'être behind Columbus’s voyage to America.
And interspersed among the entries on food the reader shall find daily phrases relating to the things we eat, and the stories behind them, from just desserts to humble pie.
The author divides his book into fifteen chapters, each chapter having numerous subsections. The chapters are :
Chapter 1 - Breakfast
Chapter 2 - Lunchbox
Chapter 3 - Fast Food
Chapter 4 - Aperitifs and Appetizers
Chapter 5 - Soups and Starters
Chapter 6 - Salads and Vegetables
Chapter 7 - The Fish Course
Chapter 8 - Sauces and Seasonings
Chapter 9 - The Meat Course
Chapter 10 - Indian Cuisine
Chapter 11 - Italian Cuisine
Chapter 12 - Chinese Cuisine
Chapter 13 - Christmas Dinner
Chapter 14 - The Dessert Cart
Chapter 15 - The Cheese Course
The author has structured this book around the eating day, starting with a chapter on breakfast and ending up with cheese as the final course for dinner.
The meals we eat and when we eat them have shifted over the years to reflect our increasing mobility and changing lifestyle.
But they can still be a reflection of who we are. For example, everybody knows what breakfast is and, in that sense, we are all the same. If you call it “brunch,” then you should probably get up earlier.
Does one call his midday meal “lunch”? If so, he is probably middle class, reasonably well off, and would spend all afternoon over it if he didn’t have to go back to work. If he calls it a “business lunch,” then he has clearly no intention of going back at all.
Interestingly, this is actually the meal with the longest pedigree.
At the beginning of the 16th century, the main meal of the day took place at around 11:00 a.m., for rich and poor alike, and was called “dinner,” thanks to the Old French word disner, deriving in turn from desjeuner and meaning “to break the fast” (as well as providing the modern French word for “breakfast”).
The day ended with “supper” or, as it came to be known in England, “tea,” which was a light snack eaten as the sun went down and just before everybody went to bed.
The introduction of artificial light meant that meals no longer had to take place in daylight hours: generally the richer you were, the more candles you could afford and the later you ate dinner (i.e., the main meal of the day). Incidentally, if one calls a meal with friends a “dinner party,” then he probably also calls lunch “lunch.”
Interesting and thought provoking questions and tidbits abound the book:
1) Who was Margherita, for instance, and why was the world’s most famous pizza named after her?
2) What about Suzette: why do pancakes flambéed in Grand Marnier bear her name?
3) Is any history of food complete without the tale of how that inveterate gambler the Earl of Sandwich? He was the man who came up with the snack that bears his ame and now forms the mainstay of every lunchbox and buffet.
4) Why do we call our favorite kinds of coffee espresso or cappuccino, for instance?
5) Did medieval Turkish soldiers really invent the shish kebab by threading bits of meat onto their swords and balancing them on top of their campfires?
6) What exactly does horseradish sauce have to do with our equine friends?
7) How do countless national dishes actually turn out to come from somewhere entirely different? Did you know that the all-American favourites the hamburger and the hot dog are, in fact, German?
8) Why is it that people traverse great lengths during times of war to rechristen a dish so that it isn’t associated with a particular country? Hence one gets “hot dog” instead of the German-sounding frankfurter, or Salisbury steak instead of “hamburger.”
9) Was the term "hot dog" really coined during a baseball game between the Yankees and the Giants in 1901?
10) Did you know that France’s beloved croissant, if truth be told hails from Austria?
Turn a few more pages and you’ll find the answers and explanations to all these questions and many more.
It is important to note from the start that this work is intended as an introduction for students to the food studies field. Arranged in an interesting format, it is easy to navigate and the entries receive equal treatment throughout.
Students from an assortment of disciplines would deem this a precious tool when beginning their research because the author has done an excellent job of balancing the dry factual information with the more attractive investigation of how the different foods helped shape different cultures as well as served as the catalyst for major change or discovery .
Overall, this work is an easy to use reference resource that provides an interesting historical overview and back story of a wide range of foods that have directly impacted the development of modern day civilization.
Grab a copy if you choose.
August 31, 2015
Albert Jack leads readers on an exploration of the origin of various foods or at least food names, some food idioms, and other various sundry little foodie fun facts.
I was really enjoying this, being one of those odd people who loves random facts. But then I stumbled upon a glaringly wrong entry related to the idiom "take the cake" that Mr. Jack said supposedly emerged from American slaves reading a Bible story about a knight who is rewarded for his task with a cake. I knew there is no such story in any version of the Bible; I did a quick google search for such a tale and found the story in a book called Weird Tales. It took me all of 30 sec to find that reference. That, combined with how many times he said that Americans used such and such a phrase (a phrase I'd never even heard of), made me wonder about the quality of his research behind the book. Some entries feel well-researched and have primary quotes that make them seem very solid, but others...not so much. For example, he said Americans have called French fries "freedom fries" since 2003. Umm, that may have lasted 2 days in one little town. I have never heard a fellow American say such a thing. I still enjoyed the book, but as is ironically fitting for a book on food, I'm taking things herein with a pinch of salt.
Notes on content: Maybe a few minor swear words in quotes. No sexual content. No graphic violence (well, unless you count pigs and such being butchered).
I was really enjoying this, being one of those odd people who loves random facts. But then I stumbled upon a glaringly wrong entry related to the idiom "take the cake" that Mr. Jack said supposedly emerged from American slaves reading a Bible story about a knight who is rewarded for his task with a cake. I knew there is no such story in any version of the Bible; I did a quick google search for such a tale and found the story in a book called Weird Tales. It took me all of 30 sec to find that reference. That, combined with how many times he said that Americans used such and such a phrase (a phrase I'd never even heard of), made me wonder about the quality of his research behind the book. Some entries feel well-researched and have primary quotes that make them seem very solid, but others...not so much. For example, he said Americans have called French fries "freedom fries" since 2003. Umm, that may have lasted 2 days in one little town. I have never heard a fellow American say such a thing. I still enjoyed the book, but as is ironically fitting for a book on food, I'm taking things herein with a pinch of salt.
Notes on content: Maybe a few minor swear words in quotes. No sexual content. No graphic violence (well, unless you count pigs and such being butchered).
January 22, 2015
Pleasant enough, bite-sized, fact-filled nuggets of food history. Presumably aimed at the UK market, as the only mention of non-European food is a couple of chapters relating to the origins of dishes found in Chinese and Indian takeaways. The fact that each dish gets only a page or so precludes any depth, but there's still much to enjoy, and it's full of anecdote and etymology.
January 13, 2021
This book contained a fascinating look at some well-known culinary dishes. I found out about Earl Grey and why a tea is named for him. I found out Caesar salad had nothing to do with a Roman emperor. I found out Diamond Jim Brady did some culinary espionage and that in 1583 Scotland got rid of the Christmas holiday and it wasn't reinstated until 1958.
There are quite a few foods named for a famous person, some others had their original name changed due to political divides. It was also interesting to note what part of a Peking Duck the wealthy preferred and what part they gave to the servants.
There are so many interesting facts about food included in this highly enjoyable read.
There are quite a few foods named for a famous person, some others had their original name changed due to political divides. It was also interesting to note what part of a Peking Duck the wealthy preferred and what part they gave to the servants.
There are so many interesting facts about food included in this highly enjoyable read.
January 1, 2012
This book started out okay and was very interesting. The trouble is, it can't continue to hold your interest without boring you to tears. The author gives you historical backgrounds that can at times be incredibly fascinating, however, he can also drone on and put you to sleep he's so boring. It would have been better had it been shorter, as I made it through 2/3rds of the book, reading 5-10 minutes at a stretch, before I was so bored that I started skimming the last couple of sections.
October 2, 2018
Lived up to expectations: short, fun histories of food names and origins that were amusing. While I did not expect great historical research, I did perhaps expect a bit more editorial uniformity among the entries. Some were fun and well written while others meandered. I think the book also would have been a bit better if it were not so UK food focused - although I am sure that the author picked a single focus to narrow the topic.
August 28, 2013
quite enjoyed the book. It's rather light and easy to read. In many cases the origins of dishes do not seem to be known so it's inconclusive in many cases. The author adds many bits of popular history, which many people will already know about, but I didn't mind that.
February 29, 2016
The perfect book for anyone who enjoys random trivia about the origin of food.
Dazzle your friends.
Entertain your coworkers.
Or, at the very least, make some amusing small talk at the next party you go to.
Dazzle your friends.
Entertain your coworkers.
Or, at the very least, make some amusing small talk at the next party you go to.
October 2, 2011
Interesting book filled with fun food facts.
Want to read
January 20, 2012Lesley marked to-read; interest in topic
April 3, 2012
Quick read on historical background of most of our favorite foods. From soup to nuts...very entertaining!
December 30, 2012
Lot of information about food that I like, very interesting book.
August 10, 2015
Such a sad story! Though not a well written read, it was such a compelling story and worth the read.
September 29, 2014
A lovely, yummy book, very neatly sectioned into courses, so beginning with breakfast and ending with the cheeseboard. I particularly liked the chapter about Christmas food.
January 1, 2016
Interesting history and trivia for food nerds
January 28, 2015
not very interesting
February 11, 2016
Highly informative and entertaining. Not surprisingly it will make you hungry, except in the sections on Haggis and blood pudding. Oh and the horrible fermented sauce the Romans made.
December 21, 2016
Hard to chew, easy to swallow. (SPOILER)
Some food were made because of laziness, some because of ressource being scarce and other one, by accident! :)
Some food were made because of laziness, some because of ressource being scarce and other one, by accident! :)
This entire review has been hidden because of spoilers.
July 5, 2017
3.5 stars
July 23, 2018
Very interesting, a little long here and there. I skipped the cheese chapter, who even likes cheese anyway? It's so gross.
December 31, 2018
one of the best reads ive had in 2018. interesting, funny and informative. if you love food, you got to add this to your read list.
April 5, 2020
Albert Jack has a chatty, tongue-in-cheek manner of writing while giving his readers information on the origins of some of our favorite foods - be it just the odd name or even how the tasty dish was created and by whom.
Pavlova. Vindaloo. Crepes Suzette, Kebabs. Toad in the Hole. Welsh Rarebit. Expresso. Mulligatawny Soup. What is a Full English Breakfast and how it differs from the Full Irish, the Full Welsh and Full Scots. Background origins of some food-ish everyday phrases from 'humble pie' to 'the big cheese'.
There is a slight focus on foods of the United Kingdom but he doesn't leave out the popular American foods especially since cuisine and favored tastes cross borders easily.
The book is broken down into 15 sections -
Breakfast
Lunchbox
Fast Food
Aperitifs and Appetizers
Salads and Vegetables
The Fish Course
Sauces and Seasonings
The Meat Course
Indian Cuisine
Italian Cuisine
Chinese Cuisine
Christmas Dinner
The Dessert Cart
The Cheese Course
Oh, and Caesar from the Caesar's Salad fame - he was an Italian immigrant to arrived in America and opened a restaurant just over the border in Tijuana which became a favorite of sotuhern Californians. During one Fourth of July celebration, not wanting to aggravate the drunken customers demanding food, his daughter tossed some ingredients together into a salad. Tada! It was a hit and celebrities would travel to have his 'Aviator Salad" which was imported into the U.S. as a Caesar Salad. His name? Caesar Cardini.
2020-066
Pavlova. Vindaloo. Crepes Suzette, Kebabs. Toad in the Hole. Welsh Rarebit. Expresso. Mulligatawny Soup. What is a Full English Breakfast and how it differs from the Full Irish, the Full Welsh and Full Scots. Background origins of some food-ish everyday phrases from 'humble pie' to 'the big cheese'.
There is a slight focus on foods of the United Kingdom but he doesn't leave out the popular American foods especially since cuisine and favored tastes cross borders easily.
The book is broken down into 15 sections -
Breakfast
Lunchbox
Fast Food
Aperitifs and Appetizers
Salads and Vegetables
The Fish Course
Sauces and Seasonings
The Meat Course
Indian Cuisine
Italian Cuisine
Chinese Cuisine
Christmas Dinner
The Dessert Cart
The Cheese Course
Oh, and Caesar from the Caesar's Salad fame - he was an Italian immigrant to arrived in America and opened a restaurant just over the border in Tijuana which became a favorite of sotuhern Californians. During one Fourth of July celebration, not wanting to aggravate the drunken customers demanding food, his daughter tossed some ingredients together into a salad. Tada! It was a hit and celebrities would travel to have his 'Aviator Salad" which was imported into the U.S. as a Caesar Salad. His name? Caesar Cardini.
2020-066
July 14, 2019
Fun collection of mostly well-known stories in the history of food. They're grouped together by type - breakfast, sauces, desserts, and so on - but otherwise there's no real defining factor. They're just stories about food that the author has found interesting, and I don't mean that as denigration. (It's a perfectly fine reason for a collection, and gives the whole an appealing variety and sense of quirk.) Though it must be said the selection's not entirely down to random chance and personal liking. There are a lot of stories from England and France particularly, and while it would be interesting to see a more international focus, it's also entertaining to read about food that I'm personally very familiar with, so six of one and half a dozen of the other there. Where it does fall down a bit, on the other hand, is in the level of repetition. There's quite a lot of it, and perhaps a wider variety of dishes would have gone some way to mitigating this.
Also, I am pleased to see the credit for pavlova given to New Zealand instead of those dessert thieving reprobates across the ditch, as is right and proper.
Also, I am pleased to see the credit for pavlova given to New Zealand instead of those dessert thieving reprobates across the ditch, as is right and proper.
June 6, 2020
If you love food and you love history, this book is for you. It does a great job of tracing the journey and the inception of some of the most iconic dishes. I loved connecting the dots across the book.
However, the storytelling element could've been better. It was very piecemeal in its approach - a more Bill Bryson-eque approach to writing this book would've made it an exponentially better and easier read.
However, the storytelling element could've been better. It was very piecemeal in its approach - a more Bill Bryson-eque approach to writing this book would've made it an exponentially better and easier read.
July 16, 2021
Interesting and entertaining non-fiction book about the origins of some out favorite foods. Fun fact - historians believe that cheesecakes were served to the athletes during the first Olympic games in 776 BC. It was nice that this book could be read in small bites, waiting for a phone call, sitting in your Drs. office etc. Learned alot!
September 11, 2024
- เป็นหนังสืออ่านง่าย ได้ทำความรู้จักกับอาหารชนิดต่าง ๆ รอบโลก (โดยเฉพาะอาหารยุโรป)
- เป็นหนังสือคล้ายสารานุกรมประวัติอาหาร มีติดบ้านก็ดูดีไม่น้อย
- แต่อ่านแล้วจะรู้สึกลอย ๆ หน่อย อาจเป็นเพราะเราไม่เคยได้รู้จัก ไม่ได้กินอาหารเหล่านั้น
- แต่ได้เข้าใจบริบททางสังคมของยุโรปเพิ่มขึ้นมาก นอกเหนือจากเชิงเศรษฐกินและการเมือง
- เลยทำให้จับประเด็กได้ว่า อาหารมีผลต่อชีวิตได้อย่างไร
- เป็นหนังสือคล้ายสารานุกรมประวัติอาหาร มีติดบ้านก็ดูดีไม่น้อย
- แต่อ่านแล้วจะรู้สึกลอย ๆ หน่อย อาจเป็นเพราะเราไม่เคยได้รู้จัก ไม่ได้กินอาหารเหล่านั้น
- แต่ได้เข้าใจบริบททางสังคมของยุโรปเพิ่มขึ้นมาก นอกเหนือจากเชิงเศรษฐกินและการเมือง
- เลยทำให้จับประเด็กได้ว่า อาหารมีผลต่อชีวิตได้อย่างไร
December 21, 2024
For foodlovers and wordsmiths! ‘Did you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word 'salary' comes from Roman soldiers being paid their wages in salt? Is the Scotch egg actually from Scotland and what did some retired crusaders have to do with French toast? What dish was invented by Greek bandits on the run? '
This entire review has been hidden because of spoilers.
August 24, 2019
Histories, trivia, and fun facts about food and dishes, most of which are (naturally, given where I bought the book) British. I particularly enjoyed the entries about dishes I know and not so much about those I have never heard of. Overall, it’s a nice, episodic read.
May 6, 2021
ไม่รู้เพราะเขียนไม่น่าสนใจหรือเพราะอากาศร้อน หลังๆ หนังสือไม่สามารถ hold interests ไว้ได้ แต่ด้วยความที่สนใจอาหารตะวันตกอยู่แล้ว พร้อมกับเปิดรูปอาหารไปด้วยจึงอ่านจบ ในแง่ของความรู้ถือว่าโอเค พิมพ์แล้วก็รู้สึกหิว
Displaying 1 - 30 of 33 reviews