Titoli in Gastronomia

Die Zähmung des Feuers veränderte unsere Evolution radikal und machte das Kochen zum Motor der Menschwerdung. Wo die mühsame Suche nach roher Nahrung einst den Alltag früher Homininen bestimmte, entfachte der allererste Funke nicht nur neue Aromen, sondern den entscheidenden biologischen...

Découvrez comment la maîtrise du feu et l'évolution culinaire ont littéralement forgé la biologie et la culture humaine. Avant l'apparition des foyers incandescents, notre rapport à la nourriture de survie était purement instinctif. Ce récit historique captivant retrace la transition...

Erlebe in dieser fesselnden Kulturgeschichte, wie ein bitteres Ritualgetränk der Azteken zur globalen Versuchung wurde. Perfekt für entspannte Stunden auf dem Sofa oder als inspirierender Begleiter beim Pendeln, entführt dich dieses atmosphärische Hörerlebnis direkt in tropische Plantagen...

Un simple accident de fermentation viticole a donné naissance au vin pétillant le plus luxueux de toute l'histoire. Idéal pour enrichir votre culture générale lors de vos trajets quotidiens, ce récit historique captivant démêle le mythe de la réalité. Laissez-vous transporter au cœur...

'Wry, curious, deeply engaged, often very funny. I loved this book.' Edmund de Waal 'Alex Shulman, as I'm sure you know, was the editor of British Vogue. Now she's written this extremely engaging and enjoyable series of essays - some are memoir, some are social commentary, some are observations...

In the beginning, there was the vine. Wine: a drink, a medicine, a ritual and a commodity. Across millennia, it has been used to celebrate and commiserate, as a negotiating tool and a diplomatic gift. But where and when - was it first discovered? And how did it become a worldwide phenomenon?...

“Amazing stories . . . Intimate portraits of how [these five ruthless leaders] were at home and at the table.” —Lulu Garcia-Navarro, NPR’s Weekend Edition Sunday Anthony Bourdain meets Kapuściński in this chilling look from within the kitchen at the appetites of five of the twentieth...

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...

Наш съедобный мир кажется надежным и привычным: мы открываем холодильник, варим кофе, готовим ужин — почти не задумываясь. Кажется, так было всегда. Но на самом деле современная еда — одно из самых молодых изобретений человечества. Когда-то не было ни вилок, ни рецептов, ни ресторанов. Был голод. Был огонь. И был человек, который учился выживать — а потом вдруг начал искать вкус, удовольствие и смысл.

Explorez l'histoire fascinante de la nutrition humaine, de la survie préhistorique aux dilemmes écologiques modernes. Idéal pour enrichir vos trajets quotidiens ou vos moments en cuisine, ce récit immersif transforme chaque repas en une véritable aventure anthropologique. Plongez dans un...

Explorez l'histoire économique d'un banal cristal devenu la ressource géopolitique suprême de notre civilisation. Idéal pour enrichir votre trajet quotidien, ce récit immersif transforme une denrée ordinaire en une épopée historique captivante. Des premiers marais salants aux...

Uncover the fascinating culinary history of everyday eating tools and how table manners shaped human civilization. Whether you are commuting to the office or cooking for a dinner party, this thought-provoking journey transforms the mundane utensils in your kitchen drawer into powerful artifacts...

O economista sul-coreano best-seller Ha-Joon Chang explica os conceitos gerais de economia e como o mercado funciona através da história dos alimentos. Quase todo mundo gosta de comida, mas não necessariamente de economia — que é, para muitos, seca, difícil e técnica demais. Ha-Joon...

La chiesa cattolica è stata messa a dura prova con la discesa di Napoleone in Italia. Ferdinando di Borbone e il Cardinale Ruffo si ritrovano sulla nave dell'ammiraglio Nelson per riscattare l'Italia dagli invasori francesi. Con loro l'artista grigionese Angelika Kaufmann.

Brought to you by Penguin. For centuries, Mount Etna has sent lava to engulf the towns and villages, terraced fields, orchards, vineyards, and citrus groves that nestle across its slopes. But still it remains home to a quarter of Sicily’s population. Why? Because Etna has always rewarded her...

It’s 6 o’clock: clear your mind of the cares of the day. Relax and fix yourself a drink. It’s The Cocktail Hour. The moment Tim Hayward started mixing himself an 'attitude adjuster' at the end of the day, his life changed. He realised he was falling in love – with the taste, the image...

What's the oldest and most consumed alcoholic beverage on earth? Beer, of course. And it might just be our more important invention. Since its invention 13,000 years ago, our love of beer has shaped everything from religious ceremonies to advertising, and architecture to bioengineering. The...

“It is amazing to read the story of how he came to be the chef he is―a pioneer for the industry, a believer in rural America, a supporter of local economies, and a wizard creating pure magic.” ―Chef José Andrés This program is read by the author. The chef and founder of the...

With lush prose and evocative storytelling, Alicia Kennedy shares her journey “from eater to cook,” exploring how we can eat for both joy and justice in a warming, overworked, and globalized world. As a girl, I ate like a king. So begins beloved author, journalist, and influencer Alicia...

Award-winning food writer Bee Wilson’s secret history of kitchens, showing how new technologies—from the fork to the microwave and beyond—have fundamentally shaped how and what we eat. “Like having a long dinner table discussion with a fascinating friend ... A pure joy to read.” —Los...