Overview
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually ... English? As a species, we're hardwired to obsess over food, Matt Siegel explains as he sets out to uncover the hidden side of everything we put in our mouths. Siegel also probes subjects ranging from the myths--and realities--of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef's knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies. Supplemental enhancement PDF accompanies the audiobook.
Full Product Details
Author: Matt Siegel ,
Roger Wayne
Publisher: HarperCollins
Imprint: HarperCollins
Edition: Library Edition
Dimensions:
Width: 15.50cm
, Height: 1.80cm
, Length: 17.00cm
Weight: 0.218kg
ISBN: 9781665101868
ISBN 10: 1665101865
Publication Date: 31 August 2021
Audience:
General/trade
,
General
Format: Audio
Publisher's Status: Active
Availability: Available To Order
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Reviews
Idiosyncratic essays that will give foodies much to digest. -- Kirkus Reviews
"Idiosyncratic essays that will give foodies much to digest. -- ""Kirkus Reviews"""
Idiosyncratic essays that will give foodies much to digest. -- Kirkus Reviews
Author Information
Matt Siegel has written about food and culture for publications including the Atlantic and the Paris Review. Previously an English professor, he now lives in Richmond, Virginia, where he writes full time and consults with brands in the food and beverage industries. His dog's name is Waffles. Roger Wayne served in the Air Force as a radio and television broadcast journalist in South Korea and won several awards before obtaining a BA degree in communications and journalism. He is an actor living in New York, narrating audiobooks, working on independent film projects, performing off Broadway, and auditioning for major network shows.
