Human Cuisine - Softcover

Softcover

ISBN 10: 1419693913 ISBN 13: 9781419693915

Publisher: BookSurge Publishing, 2008

Synopsis

There's something about the idea of munching on a nice leg o' man that makes everyone want to be a comedian. We use jokes to hide anxiety about touchy subjects, of course, but it's more than nervous laughter. People like to discuss eating people--once someone else brings up the subject. William Bueller Seabrook, a man who acquired more firsthand knowledge about the fundamental facts of cannibalism than most of the civilized people who talk about it, wrote about cannibals in 1931, 'Even aside from their delightful humorous aspect they are a highly interesting and wholly legitimate subject, whether for the adventurer or the learned anthropologist.'" There's no doubt about it--cannibalism is fascinating. The stories, essays, poetry and drama in this anthology reveal that cannibalism can also be disgusting, sometimes frightening, sometimes hysterically funny, sometimes touching--but always interesting (at least once you get past the gag reflex). Includes (untested) recipes.

About this title

About the Author

Ken Albala is Professor of History at the University of the Pacific and Director of the Food Studies MA program in San Francisco. He has authored or edited 23 books on food including "Eating Right in the Renaissance", "Food in Early Modern Europe", "Cooking in Europe 1250-1650", "The Banquet, Beans" (winner 2008 IACP Jane Grigson Award), "Pancake, Grow Food, Cook Food, Share Food" and "Nuts: A Global History". He was co-editor of the journal "Food, Culture and Society" and has also co-edited "The Business of Food, " "Human Cuisine", "Food and Faith" and edited "A Cultural History of Food: The Renaissance" and "The Routledge International Handbook of Food Studies". Albala was editor of the Food Cultures Around the World series, the 4-volume "Food Cultures of the World Encyclopedia "and is now series editor of Rowman and Littlefield Studies in Food and Gastronomy for which wrote "Three World Cuisines "(winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also" "co-authored cookbooks: "The Lost Art of Real Cooking "and "The Lost Arts of Hearth and Home". His latest works are a "Food History Reader" and a translation of the 16th century "Livre fort excellent de cuysine". His course "Food: A Cultural Culinary History" is available on DVD from the Great Courses.

About this edition

• Publisher: BookSurge Publishing
• Publication date: 2008
• ISBN 10: 1419693913
• ISBN 13: 9781419693915
• Binding: Paperback
• Language: English
• Number of pages: 248
• Editor: Ken Albala, Gary Allen