Grow Food, Cook Food, Share Food
Perspectives on Eating from the Past and a Preliminary Agenda for the Future
Publication Year: 2013
Grow Food, Cook Food, Share Food is a practical food history lesson, an editorial on our use of packaged convenience foods, and a call to arms—of the kitchen variety. Mixing food writing and history, adding a dash of cookbook, author and scholar Ken Albala shares the story of what happened when he started taking food history seriously and embarked on a mission to grow, cook, and share food in the ways that people did in the past.
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.
A rare form of historical activism, Grow Food, Cook Food, Share Food is written for anyone who likes to eat, loves to cook, and knows how to throw a great dinner party.
Published by: Oregon State University Press
Title Page, Copyright, Series Page, Frontispiece
The Thomas Hart and Mary Jones Horning Endowment in the Humanities at Oregon State University was established by a bequest from Benjamin Horning (1890–1991) in memory of his parents, Mary Jones and Thomas Hart Horning, members of pioneering families of Benton County and Corvallis, Oregon. Benjamin...
I would like to thank all the marvelous people I met during a perfectly delightful week in Corvallis in the fall of 2011 while delivering the lectures that were the basis of this little book. Above all, thanks to Anita Guerrini who arranged everything and even let me mess up her kitchen. Thanks to the late Benjamin...
First Course: Grow Food
There is a certain magic to watching little shoots nudging their way up through the soil, spreading their first leaves and soaking up sunshine and water. I think at some level, at least for the past 10,000 years, we have evolved so closely with domesticated plants and animals that it makes us happy to just observe their fecundity. There...
Second Course: Cook Food
The past two decades have witnessed a meteoric rise of interest in food and cooking in the popular media. This has been manifest in bestselling cookbooks, an ever-growing number of cooking shows on multiple television networks, and brisk sales of food magazines (despite the demise of Gourmet). This interest has spilled over...
Third Course: Share Food
When my wife and I decided to have a family, I said I would let her make all the rules as long as I was allowed to make one that could never be broken: that we would always eat together as a family. When my children got older, if someone didn’t want to eat what I was cooking, and admittedly it was sometimes strange, that...
How do the several parts of these chapters fit together? Obviously they are sequential: you have to grow the food before you process or cook it, and only then can you share it. But I would also say that if any one part is missing, the entire social and cultural meaning of eating is in danger of being lost. It threatens to become mere...
To close this book, I thought I’d offer you a wee nip of something
strong, to aid the digestion and comfort the heart. Or rather, show
you how to do it, so you can enjoy the whole process. It takes a
great deal of patience and perseverance, but is well worth it.
It helps if you live somewhere really hot like I do, but I know...
Page Count: 112
Publication Year: 2013
OCLC Number: 867741833
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