Tasting Food, Tasting Freedom: Excursions Into Eating, Culture, and the Past
Beacon Press, 1996 - 149 pages
A renowned anthropologist explores the history and meaning of eating in America.
Addressing issues ranging from the global phenomenon of Coca-Cola to the diets of American slaves, Sidney Mintz shows how our choices about food are shaped by a vast and increasingly complex global economy. He demonstrates that our food choices have enormous and often surprising significance.
"A buffet of information."
— Gael McCarthy, The New York Times
"A collection of thoughtful. . . . essays. [Mintz's] writing is intellectually lively and stylistically colorful."
—Colman Andrews, Saveur
What people are saying - Write a review
Review: Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the PastUser Review - Holly Jones - Goodreads
Awesome book Read full review
Review: Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the PastUser Review - Brian - Goodreads
Informative in spots with a lot of thoughts scattered throughout that were often a stretch as supporting evidence of the author's claims. Read full review
Food and Its Relationship
Tasting Food Tasting Freedom
The Conquest of Honey by Sucrose
Sugar and Morality
Color Taste and Purity
African almond milk almonds American cuisine American eating anthropologists became become behavior beverages bread breadfruit called Caribbean Caribbean cuisine cassava chapter Coca Cola coffee common commonly consuming food consumption contrast cooking course create culinary cultigens culture diet diner dishes distinctive drink eaten economic emergence enslaved Eric Wolf Europe European example father flavored food and eating food habits freedom Golden Syrup Haitian Creole haute cuisine honey human hunger important individual ingredients inside meaning instance Jamaica least linked live maize marzipan meal meat medicine Mintz modern molasses moral national cuisine natural North American one's origins particularly Pimentel plantation plants political potatoes prepared probably processing production Puerto Rico purity quantities recipes regional cuisines restaurant seems slavery slaves social society sort species spice substances sucrose sugar sumption sweet sweetener symbolic syrup talk taste things tion tobacco United