Showing results for "Politics" in Gastronomy
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Coffee
- The Epic of a Commodity
- Written by: H. E. Jacob
- Narrated by: Contessa Brewer
- Length: 11 hrs and 58 mins
- Unabridged
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This classic follows coffee's journey around the world, from London to Brazil, telling in fascinating detail and amusing anecdote the singular history of the legendary commodity - from the discovery that chewing on the beans were keeping goats awake in Yemen to the author's own experiences with the bean in 1935.
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Wide ranging almost to being dilatory
- By Swapna E on 01-12-22
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Coffee
- The Epic of a Commodity
- Narrated by: Contessa Brewer
- Length: 11 hrs and 58 mins
- Release Date: 09-06-15
- Language: English
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₹836.00 or free with 30-day trial
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Black Smoke
- African Americans and the United States of Barbecue
- Written by: Adrian Miller
- Narrated by: JD Jackson
- Length: 11 hrs and 36 mins
- Unabridged
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Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?
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Black Smoke
- African Americans and the United States of Barbecue
- Narrated by: JD Jackson
- Length: 11 hrs and 36 mins
- Release Date: 31-08-21
- Language: English
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₹836.00 or free with 30-day trial
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The World of Sugar
- How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years
- Written by: Ulbe Bosma
- Narrated by: Julian Elfer
- Length: 13 hrs and 57 mins
- Unabridged
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For most of history, humans did without refined sugar. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar begins with the earliest evidence of sugar production.
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The World of Sugar
- How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years
- Narrated by: Julian Elfer
- Length: 13 hrs and 57 mins
- Release Date: 06-06-23
- Language: English
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₹820.00 or free with 30-day trial
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Food Politics
- How the Food Industry Influences Nutrition and Health
- Written by: Marion Nestle
- Narrated by: Kate Reading
- Length: 10 hrs and 33 mins
- Abridged
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An accessible and balanced account, Food Politics laid the groundwork for today's food revolution and changed the way we respond to food industry marketing practices. Now, a new introduction and concluding chapter bring us up to date on the key events in that movement. This pathbreaking, prize-winning book helps us understand more clearly than ever before what we eat and why. This book is published by University of California Press.
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Food Politics
- How the Food Industry Influences Nutrition and Health
- Narrated by: Kate Reading
- Length: 10 hrs and 33 mins
- Release Date: 03-09-10
- Language: English
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₹938.00 or free with 30-day trial
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An Economist Gets Lunch
- New Rules for Everyday Foodies
- Written by: Tyler Cowen
- Narrated by: Stephen Hoye
- Length: 10 hrs and 24 mins
- Unabridged
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One of the most influential economists of the decade-and the New York Times bestselling author of The Great Stagnation-boldly argues that just about everything you've heard about food is wrong. Food snobbery is killing entrepreneurship and innovation, says economist, preeminent social...
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An Economist Gets Lunch
- New Rules for Everyday Foodies
- Narrated by: Stephen Hoye
- Length: 10 hrs and 24 mins
- Release Date: 17-04-12
- Language: English
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₹1,005.00 or free with 30-day trial
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Eating for England
- The Delights and Eccentricities of the British at Table
- Written by: Nigel Slater
- Narrated by: Nigel Slater
- Length: 6 hrs and 24 mins
- Unabridged
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The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.
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Eating for England
- The Delights and Eccentricities of the British at Table
- Narrated by: Nigel Slater
- Length: 6 hrs and 24 mins
- Release Date: 09-10-07
- Language: English
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₹1,224.00 or free with 30-day trial
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Salty
- Lessons on Eating, Drinking, and Living from Revolutionary Women
- Written by: Alissa Wilkinson
- Narrated by: Erin deWard
- Length: 6 hrs and 1 min
- Unabridged
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Ella Baker, Alice B. Toklas, Hannah Arendt, Octavia Butler, Agnes Varda, Elizabeth David, Edna Lewis, Maya Angelou, Laurie Colwin: these smart, engaging, revolutionary, and creative twentieth-century women were all profoundly influenced by their own relationships to food, drink, and other elements of sustenance.
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Salty
- Lessons on Eating, Drinking, and Living from Revolutionary Women
- Narrated by: Erin deWard
- Length: 6 hrs and 1 min
- Release Date: 28-06-22
- Language: English
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₹586.00 or free with 30-day trial
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The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- Written by: David Sax
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Unabridged
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In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate.
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The Tastemakers
- Why We’re Crazy for Cupcakes but Fed Up with Fondue (Plus Baconomics, Superfoods, and Other Secrets from the World of Food Trends)
- Narrated by: David Sax
- Length: 10 hrs and 52 mins
- Release Date: 22-07-14
- Language: English
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₹836.00 or free with 30-day trial
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The Language of Food
- A Linguist Reads the Menu
- Written by: Dan Jurafsky
- Narrated by: Steven Menasche
- Length: 6 hrs and 15 mins
- Unabridged
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Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a micro-universe of marketing language on the back of a bag of potato chips.
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The Language of Food
- A Linguist Reads the Menu
- Narrated by: Steven Menasche
- Length: 6 hrs and 15 mins
- Release Date: 22-10-14
- Language: English
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₹656.00 or free with 30-day trial
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The Logic of Vegetarianism
- Written by: Henry Salt
- Narrated by: Geoffrey Giuliano, The Glenn
- Length: 4 hrs and 18 mins
- Unabridged
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With clear logic and entertaining dialogues, the author presents many reasons for a vegetarian rather than a “flesh-eating” diet, and his arguments for not eating meat are as compelling today as when they were written.
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The Logic of Vegetarianism
- Narrated by: Geoffrey Giuliano, The Glenn
- Length: 4 hrs and 18 mins
- Release Date: 14-03-23
- Language: English
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₹352.00 or free with 30-day trial
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The Culinary Imagination
- From Myth to Modernity
- Written by: Sandra M. Gilbert
- Narrated by: Suzanne Toren
- Length: 15 hrs and 28 mins
- Unabridged
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Focusing on contemporary practices, The Culinary Imagination traces the social, aesthetic, and political history of food from myth to modernity, from ancient sources to our current wave of food mania. What does it mean to transform raw stuff into cooked dishes, which then become part of our own bodies; to savor festive meals yet resolve to renounce gluttony; to act as predators where in another life we might have become prey?
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The Culinary Imagination
- From Myth to Modernity
- Narrated by: Suzanne Toren
- Length: 15 hrs and 28 mins
- Release Date: 25-08-14
- Language: English
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₹1,003.00 or free with 30-day trial
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The 24-Hour Soup Kitchen
- Soul-Stirring Lessons in Gastrophilanthropy
- Written by: Stephen Henderson
- Narrated by: Adam Lofbomm
- Length: 7 hrs and 48 mins
- Unabridged
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It was when traveling on assignment in India that journalist Stephen Henderson first learned of soup kitchens operated by Sikh houses of worship (or gurudwaras). After volunteering for a week at the Gurudwara Bangla Sahib in Delhi - which feeds 20,000 men, women, and children every day - Henderson became curious to research global gastrophilanthropy, or the very different ways in which hungry people are served free meals around the world.
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Interesting and very Inspiring
- By Kanwaljit Singh on 11-11-20
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The 24-Hour Soup Kitchen
- Soul-Stirring Lessons in Gastrophilanthropy
- Narrated by: Adam Lofbomm
- Length: 7 hrs and 48 mins
- Release Date: 23-06-20
- Language: English
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₹586.00 or free with 30-day trial
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A Really Big Lunch
- Written by: Jim Harrison, Mario Batali - introduction
- Narrated by: Joe Barrett
- Length: 8 hrs and 47 mins
- Unabridged
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Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to 37 courses to pieces from Brick, Playboy, Kermit Lynch's newsletter, and others; from the relationship between hunter and prey to the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed aperçus and keen delight in the pleasures of the senses. And between the lines, the pieces give glimpses of Harrison's life.
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A Really Big Lunch
- Narrated by: Joe Barrett
- Length: 8 hrs and 47 mins
- Release Date: 24-03-17
- Language: English
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₹468.00 or free with 30-day trial
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Meat Planet
- Artificial Flesh and the Future of Food
- Written by: Benjamin Aldes Wurgaft
- Narrated by: Benjamin Aldes Wurgaft
- Length: 10 hrs and 8 mins
- Unabridged
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Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political.
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Meat Planet
- Artificial Flesh and the Future of Food
- Narrated by: Benjamin Aldes Wurgaft
- Length: 10 hrs and 8 mins
- Release Date: 19-12-19
- Language: English
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₹586.00 or free with 30-day trial
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Thomas Jefferson's Creme Brulee
- How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
- Written by: Thomas J. Craughwell
- Narrated by: Alan Sklar
- Length: 5 hrs and 34 mins
- Unabridged
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In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding father was traveling to Paris and wanted to bring James along for a particular purpose - to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history
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Thomas Jefferson's Creme Brulee
- How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
- Narrated by: Alan Sklar
- Length: 5 hrs and 34 mins
- Release Date: 04-03-13
- Language: English
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₹668.00 or free with 30-day trial
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Köche, hört die Signale!
- Ein kulinarisches Manifest
- Written by: David Höner
- Narrated by: Simon Diez
- Length: 4 hrs and 41 mins
- Unabridged
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David Höner blickt zornig auf die Früchte der Globalisierung, die keinem schmecken. Ein Manifest gegen die Gastronomie aus der Retorte, die auf die Qualität der Lebensmittel und die Gesundheit ihrer Gäste spuckt, gegen die miserable Berufsausbildung von Köchen, gegen krankmachende Produkte der Nahrungsmittelindustrie - und für die Wiederentdeckung der Kochkunst und Tischkultur.
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Köche, hört die Signale!
- Ein kulinarisches Manifest
- Narrated by: Simon Diez
- Length: 4 hrs and 41 mins
- Release Date: 01-10-21
- Language: german
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₹428.00 or free with 30-day trial
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Endangered Eating
- America's Vanishing Foods
- Written by: Sarah Lohman
- Narrated by: Sarah Lohman
- Length: 11 hrs and 6 mins
- Unabridged
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Apples, a common New England crop, have been called the United States' most endangered food. The iconic Texas Longhorn cattle is categorized at critical risk for extinction. Unique date palms, found nowhere else on the planet, grow in California’s Coachella Valley, but the family farms that caretake them are shutting down. Apples, cattle, dates―these are foods that carry significant cultural weight. But they’re disappearing. In Endangered Eating, culinary historian Sarah Lohman travels the country learning about the distinct ingredients at risk of being lost.
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Endangered Eating
- America's Vanishing Foods
- Narrated by: Sarah Lohman
- Length: 11 hrs and 6 mins
- Release Date: 24-10-23
- Language: English
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₹1,641.00 or free with 30-day trial
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We the Eaters
- If We Change Dinner, We Can Change the World
- Written by: Ellen Gustafson
- Narrated by: Dara Rosenberg
- Length: 10 hrs and 48 mins
- Unabridged
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The implausible truth: Over one billion people in the world are hungry and over one billion are overweight. Far from complete opposites, hunger and obesity are in fact different manifestations of the same problem: It's increasingly difficult to find and eat nutritious food. By examining the global industrial food system using the deceptively simple template of a classic American dinner, We the Eaters not only outlines the root causes for this bizarre and troubling dichotomy, but also provides a blueprint of actionable solutions.
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We the Eaters
- If We Change Dinner, We Can Change the World
- Narrated by: Dara Rosenberg
- Length: 10 hrs and 48 mins
- Release Date: 12-05-14
- Language: English
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₹836.00 or free with 30-day trial
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Planet Taco
- A Global History of Mexican Food
- Written by: Jeffrey M. Pilcher
- Narrated by: Robin Bloodworth
- Length: 10 hrs and 11 mins
- Unabridged
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As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food - and Mexican food more broadly - become so ubiquitous? In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world.
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Planet Taco
- A Global History of Mexican Food
- Narrated by: Robin Bloodworth
- Length: 10 hrs and 11 mins
- Release Date: 17-12-13
- Language: English
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₹836.00 or free with 30-day trial
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The Invention of the Restaurant (2nd Edition)
- Paris and Modern Gastronomic Culture
- Written by: Rebecca L. Spang, Adam Gopnik - foreword
- Narrated by: Elisabeth Lagelee
- Length: 12 hrs and 20 mins
- Unabridged
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Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.
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The Invention of the Restaurant (2nd Edition)
- Paris and Modern Gastronomic Culture
- Narrated by: Elisabeth Lagelee
- Length: 12 hrs and 20 mins
- Release Date: 11-04-23
- Language: English
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₹586.00 or free with 30-day trial
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