Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann's Beyond Bratwurst delves into the history of German cuisine and reveals the country's long history of culinary innovation. Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country's food have not only been marked by geographic and climatic differences between north and south, but also by Germany's political, cultural, and socioeconomic history. She explores the nineteenth century's back-to-the-land movement, which called for people to grow food on their own land for themselves and others, as well as the development of modern mass-market products, rationing and shortages under the Nazis, postwar hunger, and divisions between the East and West. Throughout, she illustrates how Germans have been receptive to influences from the countries around them and frequently reinvented their cuisine, developing a food culture with remarkable flexibility.
","workType":{"id":"a","type":"Format","label":"Books"},"alternativeTitles":[],"id":"zf8pdsha","title":"Beyond Bratwurst : a history of food in Germany / Ursula Heinzelmann.","type":"Work","availabilities":[{"id":"open-shelves","type":"Availability","label":"Open shelves"}]},{"physicalDescription":"xv, 156 pages : maps ; 23 cm","workType":{"id":"a","type":"Format","label":"Books"},"alternativeTitles":[],"id":"tb2ujus2","title":"What did the ancient Israelites eat? : diet in biblical times / Nathan MacDonald.","type":"Work","availabilities":[{"id":"open-shelves","type":"Availability","label":"Open shelves"}]},{"physicalDescription":"272 pages : illustrations ; 23 cm.","description":"\"Long before there was the ready meal, humans processed food to preserve it and make it safe. From fire to fermentation, our ancestors survived periods of famine by changing the very nature of their food. This ability to process food has undoubtedly made us one of the most successful species on the planet, but have we gone too far? Through manipulating chemical reactions and organisms, scientists have unlocked all kinds of methods of to improve food longevity and increase supply, from apples that stay fresh for weeks to cheese that is matured over days rather than months. And more obscure types of food processing, such as growing steaks in a test-tube and 3D-printed pizzas, seem to have come straight from the pages of a science-fiction novel. These developments are keeping up with the changing needs of the demanding consumer, but we only tend notice them when the latest scaremongering headline hits the news. Best Before puts processed food into perspective. It explores how processing methods have evolved in many of the foods that we love in response to big business, consumer demand, health concerns, innovation, political will, waste and even war. Best Before arms readers with the information they need to be rational consumers, capable of making informed decisions about their food.\"--Page [2] of cover.
","workType":{"id":"a","type":"Format","label":"Books"},"alternativeTitles":[],"id":"y3gpe9yw","title":"Best before : the evolution and future of processed food / Nicola Temple.","type":"Work","availabilities":[{"id":"open-shelves","type":"Availability","label":"Open shelves"}]},{"physicalDescription":"xi, 152 pages : illustrations ; 24 cm","description":"\"Through autobiography, fiction, poetry and polemic, internationally renowned writers offer up a tempting menu of thoughts about food. Fantasy, fury, wit, weariness, guilt and joy combine in this delectable collection, which includes trusted recipes and full-page photographs of the writers, Loaves & Wishes treasures and celebrates a subject central to us all.\" -- Book cover.
","workType":{"id":"a","type":"Format","label":"Books"},"alternativeTitles":["Loaves and wishes"],"id":"wthkpx7a","title":"Loaves & wishes : writers writing on food / edited by Antonia Till.","type":"Work","availabilities":[{"id":"closed-stores","type":"Availability","label":"Closed stores"}]},{"physicalDescription":"viii, 338 pages : illustrations ; 24 cm","description":"Born in a surreal Moscow communal apartment where eighteen families shared one kitchen, the author grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at school, and longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy and, finally, intolerable.
","workType":{"id":"a","type":"Format","label":"Books"},"alternativeTitles":[],"id":"f6wz67z4","title":"Mastering the art of Soviet cooking : a memoir of love and longing / Anya von Bremzen.","type":"Work","availabilities":[{"id":"open-shelves","type":"Availability","label":"Open shelves"}]}],"nextPage":"https://api.wellcomecollection.org/catalogue/v2/works?query=famine+bread&page=2"}