The humble peanut butter and jelly or bologna and cheese or corned beef on rye—no matter your cooking expertise, chances are you’ve made and eaten countless sandwiches in your lifetime. It’s quick, it’s simple, and it’s open to infinite variety and inventiveness. If there’s something bread- or bun-like in your cupboard, there is a sandwich waiting to happen.
Though sandwiches are a near-universal food, their origin can be traced to a very precise historical figure: John Montagu, the Fourth Earl of Sandwich, who, sometime before 1762 being too busy to stop for dinner, asked for some cold beef to be brought to him between two slices of bread. In Sandwich,award-winning food writer Bee Wilson unravels the mystery of how the Earl invented this most elementary but delicious way of eating. Wilson explores what sandwiches might have been like before the eighteenth century, why the name sandwich stuck, and how the Earl’s invention took off so quickly around the globe.
Wilson brings together a wealth of material to trace how the sandwich has evolved, looking at sandwiches around the world, from the decadent meatball hoagie to the dainty cucumber tea sandwich. Loved the world over, this popular food has surprisingly never before been the subject of a book-length history until now.
When we think of segregation, what often comes to mind is apartheid South Africa, or the American South in the age of Jim Crow—two societies fundamentally premised on the concept of the separation of the races. But as Carl H. Nightingale shows us in this magisterial history, segregation is everywhere, deforming cities and societies worldwide.
Starting with segregation’s ancient roots, and what the archaeological evidence reveals about humanity’s long-standing use of urban divisions to reinforce political and economic inequality, Nightingale then moves to the world of European colonialism. It was there, he shows, segregation based on color—and eventually on race—took hold; the British East India Company, for example, split Calcutta into “White Town” and “Black Town.” As we follow Nightingale’s story around the globe, we see that division replicated from Hong Kong to Nairobi, Baltimore to San Francisco, and more. The turn of the twentieth century saw the most aggressive segregation movements yet, as white communities almost everywhere set to rearranging whole cities along racial lines. Nightingale focuses closely on two striking examples: Johannesburg, with its state-sponsored separation, and Chicago, in which the goal of segregation was advanced by the more subtle methods of real estate markets and housing policy.
For the first time ever, the majority of humans live in cities, and nearly all those cities bear the scars of segregation. This unprecedented, ambitious history lays bare our troubled past, and sets us on the path to imagining the better, more equal cities of the future.
Singapore in Global History explores Singapore’s past and present through the lens of global history. It analyses Singapore as a city-state and adds an interdisciplinary perspective to the study of its growth. The studies presented here demonstrate that Singapore’s history and growth have implications that extend to Southeast Asia and the world. This book will be of interest to economists, sociologists and political scientists, as well as those interested in imperial history, business history, and networks.
From the restorative powers of chicken soup on a sick day to the warmth of a bowl of chowder on a wintry night, there is no food quite as comforting and emblematic of home as soup. Soup, as Janet Clarkson tells us, is the first true culinary creation of humanity, and it has made a long journey from the prehistoric cave to the kitchen table and the white linens of Michelin-starred restaurants.
Tracing its myriad reinventions through history and across the globe, Clarkson argues in Soup that it is the only truly universal dish—every culture in the world makes soup, and it is widely valued as a dish adaptable for any situation. From the swill of the poorhouse to the most delicately crafted consommé, Clarkson explores how soup got its name and describes the different roles of soup in Eastern and Western cuisine. Featuring the national soups of many countries and including an assortment of anecdotes and recipes taken from seven centuries of culinary history, Soup entertains as much as it informs, telling of how the history of the restaurant itself is intricately interwoven with the very concept of soup.
“With enthusiasm and detailed research, Clarkson’s entertaining history is a nutrient-rich meal for the mind, sure to be devoured as happily as its subject”—Publishers Weekly, on Clarkson’s Pie
The scent of oregano immediately conjures the comforts of Italian food, curry is synonymous with Indian flavor, and the fire of chili peppers ignites the cuisine of Latin America. Spices are often the overlooked essentials that define our greatest eating experiences. In this global history of spices, Fred Czarra tracks the path of these fundamental ingredients from the trade routes of the ancient world to the McCormick’s brand’s contemporary domination of the global spice market.
Focusing on the five premier spices—black pepper, cinnamon, nutmeg, cloves, and chili pepper—while also relating the story of many others along the way, Czarra describes how spices have been used in cooking throughout history and how their spread has influenced regional cuisines around the world. Chili peppers, for example, migrated west from the Americas with European sailors and spread rapidly in the Philippines and then to India and the rest of Asia, where the spice quickly became essential to local cuisines. The chili pepper also traveled west from India to Hungary, where it eventually became the national spice—paprika.
Mixing a wide range of spice fact with fascinating spice fable—such as giant birds building nests of cinnamon—Czarra details how the spice trade opened up the first age of globalization, prompting a cross-cultural exchange of culinary technique and tradition. This savory spice history will enliven any dinner table conversation—and give that meal an unforgettable dash of something extra.
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