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Course by course, Margaret Visser examines an ordinary meal—corn, salt, butter, chicken, rice, lettuce, olive oil, lemon juice and ice cream—to show the unexpected history, mythology and taboos behind what we eat.
A New York Times Notable Book: A renowned scholar explores the way we eat across cultures and throughout history. From the wild parties of ancient Greece to the strictures of an Upper East Side meal to the ritualistic feasts of cannibals, Margaret Visser takes us on a fascinating journey through the diverse practices, customs, and taboos that define how and why we prepare and consume food the way we do. With keen insights into small details we take for granted, such as the origins of forks and chopsticks or why tablecloths exist, and examinations of broader issues like the economic implications of dining etiquette, Visser scrutinizes table manners across eras and oceans, offering an intimate new understanding of eating both as a biological necessity and a cultural phenomenon. Witty and impeccably researched, The Rituals of Dinner is a captivating blend of folklore, sociology, history, and humor. In the words of the New York Times Book Review, “Read it, because you’ll never look at a table knife the same way again.”
The beloved and bestselling “anthropologist of everyday life” turns her witty and insightful gaze to the oddities of living in our modern world Over the course of her time as a contributor and editor for Saturday Night magazine—a span during which she published her award-winning book The Rituals of Dinner—Margaret Visser specialized in thought-provoking columns capable of turning the banal into the extraordinary. From high heels to showers to the metamorphosis of Santa Claus, these essays span an eclectic and engrossing range of topics perfect for Visser fans and newcomers alike. With academic rigor and a warm narrative style, she takes commonplace facets of everyday life—crossword puzzles, fireplaces, paid time off—and digs into their peculiar origins and surprising social legacies. In examining some of the most ordinary elements of life, Visser sorts through historical facts and cultural implications to reveal the hidden assumptions behind our modern behavior.
We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go. In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result. The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.
"One of the most important books ever written about food."--Bee Wilson A New York Times Notable Book from one of our sharpest, most irresistibly witty writers, Margaret Visser's feast of fact The Rituals of Dinner is the definitive history of one of our most primal rituals: the meal The cult classic and New York Times Notable Book that solidified Margaret Visser's standing as a preeminent observer and scholar of everyday life, The Rituals of Dinner is a sweeping history of table manners, from the civilizations of ancient Greece and medieval Europe to the way that technology has altered, and continues to alter, our behavior over dinner. She writes of everything from cultural idiosyncrasies around preparation and consumption, to the surprising origins of tableware--forks took eight centuries to become common utensils, the plate began as a four-day-old slice of bread. Replete with a new foreword by British food journalist Bee Wilson, and a new introduction by the author, The Rituals of Dinner blends folklore, history, and humor in this feast of fact and observation on one of our most primal rituals: the meal. This is the book on the way we eat.
Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.
In spite of modern ideals and achievements in the area of freedom and choice, people today are often afflicted with a sense that they cannot change things for the better. They feel helpless, constrained, caught -- in a word, fatalistic. Beyond Fate, Margaret Visser's 2002 CBC Massey Lectures, examines why. This timely and important book investigates what fate means, and where the propensity to believe in it and accept it comes from. Visser takes an ancient metaphor -- ubiquitous, influential, perhaps unavoidable -- where time is "seen" and spoken of as though it were space; she examines how this way of picturing reality can be a useful tool to think with -- or, on the other hand, may lead us into disastrous misunderstandings. There are ways out. But first, by observing how fatalism manifests itself in our daily lives, in everything from table manners and shopping to sport, we understand our profound attachment to fate, so that we can consider its role in our lives and our cultures.
A “delightful” tour of Rome’s St. Agnes Outside the Walls, examining the stories, rituals, and architecture of this seventeen-hundred-year-old building (The Christian Science Monitor). In The Geometry of Love, acclaimed author Margaret Visser, the preeminent “anthropologist of everyday life,” takes on the living history of the ancient church of St. Agnes. Examining every facet of the building, from windows to catacombs, Visser takes readers on a mesmerizing tour of the old church, covering its social, political, religious, and architectural history. In so doing, she illuminates not only the church’s evolution but also its religious legacy in our modern lives. Written as an antidote to the usual dry and traditional studies of European churches, The Geometry of Love is infused with Visser’s unmatched warmth and wit, celebrating the remarkable ways that one building can reveal so much about our history and ourselves.
What do eggs, flour, and milk have in common? They form the basis of crepes of course, but they also each have an evolutionary purpose. Eggs, seeds (from which flour is derived by grinding) and milk are each designed by evolution to nourish offspring. Everything we eat has an evolutionary history. Grocery shelves and restaurant menus are bounteous evidence of evolution at work, though the label on the poultry will not remind us of this with a Jurassic sell-by date, nor will the signs in the produce aisle betray the fact that corn has a 5,000 year history of artificial selection by pre-Colombian Americans. Any shopping list, each recipe, every menu and all ingredients can be used to create culinary and gastronomic magic, but can also each tell a story about natural selection, and its influence on our plates--and palates. Join in for multiple courses, for a tour of evolutionary gastronomy that helps us understand the shape of our diets, and the trajectories of the foods that have been central to them over centuries--from spirits to spices. This literary repast also looks at the science of our interaction with foods and cooking--the sights, the smells, the tastes. The menu has its eclectic components, just as any chef is entitled. But while it is not a comprehensive work which might risk gluttony, this is more than an amuse bouche, and will leave every reader hungry for more.
This is an utterly original and completely beguiling prose novel about a boy who has to write a poem, and then another, and then even more. Soon the little boy is writing about all sorts of things he has not really come to terms with, and astounding things start to happen.