Helge Ingstad's life in the Canadian Arctic spanned the 1920s and 1930s. He describes the native companions and fellow trappers with whom he shared adventures and relates stories of numerous hunts and how he learned first hand about beaver, caribou, wolf and other wildlife.

This book traces the history of food and famine in Ireland from the sixteenth to the early twentieth century. It looks at what people ate and drank, and how this changed over time. The authors explore the economic and social forces which lay behind these changes as well as the more personal motives of taste, preference, and acceptability. They analyze the reasons why the potato became a major component of the diet for so many people during the eighteenth century as well as the diets of the middling and upper classes. This is not, however, simply a social history of food but it is a nutritional one as well, and the authors go on to explore the connection between eating, health, and disease. They look at the relationship between the supply of food and the growth of the population and then finally, and unavoidably in any history of the Irish and food, the issue of famine, examining first its likelihood and then its dreadful reality when it actually occurred.

"Drawing on the journals and correspondence of pioneers, Horsman examines more than a hundred years of history, recording components of the diets of various groups, including travelers, settlers, fur traders, soldiers, and miners. He discusses food-preparation techniques, including the development of canning, and foods common in different regions"--Provided by publisher.

We are what we eat: this aphorism contains a profound truth about civilization, one that has played out on the world historical stage over many millennia of human endeavor. Using the colorful diaries of a sixteenth-century merchant as a narrative guide, Empires of Food vividly chronicles the fate of people and societies for the past twelve thousand years through the foods they grew, hunted, traded, and ate—and gives us fascinating, and devastating, insights into what to expect in years to come. In energetic prose, agricultural expert Evan D. G. Fraser and journalist Andrew Rimas tell gripping stories that capture the flavor of places as disparate as ancient Mesopotamia and imperial Britain, taking us from the first city in the once-thriving Fertile Crescent to today’s overworked breadbaskets and rice bowls in the United States and China, showing just what food has meant to humanity. Cities, culture, art, government, and religion are founded on the creation and exchange of food surpluses, complex societies built by shipping corn and wheat and rice up rivers and into the stewpots of history’s generations. But eventually, inevitably, the crops fail, the fields erode, or the temperature drops, and the center of power shifts. Cultures descend into dark ages of poverty, famine, and war. It happened at the end of the Roman Empire, when slave plantations overworked Europe’s and Egypt’s soil and drained its vigor. It happened to the Mayans, who abandoned their great cities during centuries of drought. It happened in the fourteenth century, when medieval societies crashed in famine and plague, and again in the nineteenth century, when catastrophic colonial schemes plunged half the world into a poverty from which it has never recovered. And today, even though we live in an age of astounding agricultural productivity and genetically modified crops, our food supplies are once again in peril. Empires of Food brilliantly recounts the history of cyclic consumption, but it is also the story of the future; of, for example, how a shrimp boat hauling up an empty net in the Mekong Delta could spark a riot in the Caribbean. It tells what happens when a culture or nation runs out of food—and shows us the face of the world turned hungry. The authors argue that neither local food movements nor free market economists will stave off the next crash, and they propose their own solutions. A fascinating, fresh history told through the prism of the dining table, Empires of Food offers a grand scope and a provocative analysis of the world today, indispensable in this time of global warming and food crises.

In recent decades there has been an increasing interest in the study of food and drink in the ancient, Mediaeval and Byzantine worlds and of their supply and consumption. This volume presents selected papers from the biennial conference of the Australian Association for Byzantine Studies, which was held at the University of Adelaide, 11-12 July 2003. The theme was food and drink in Byzantium. Published selectively in the present volume, the papers of the conference are augmented by contributions from international scholars. While some papers address the use of food directly (children's diet, fasting) or tangentially (in love spells), or discuss philosophical approaches towards food (vegetarianism), other papers in this volume examine the topic from another perspective: the role and perception of food and drink - and their consumption - in society. Yet others examine issues of supply (military logistics) and the role it played in shaping Byzantium. This volume will appeal to readers interested in the history of food, in late antique and Byzantine society, in Byzantine rhetoric, in magic in late antiquity and in the Jews in early Byzantium.

In November 2013, the joint annual conference of the British branch of the International Board on Books for Young People (IBBY UK) and the MA course at the National Centre for Research in Childrens Literature (NCRCL) at Roehampton University took as its focus Feast or Famine? Food in Childrens Literature. Food is central to both childrens lives and their literature. The mouth-watering menu of talks given to the conference delegates is richly reflected in this book. Speakers examined the uses of food in childrens books from the nineteenth century to the present day, and in a wide variety of genres, from ancient fable to twenty-first-century fantasy. From the contributions to this collection, it is shown that food within literature not only reflects the society, culture and time in which it is prepared, but also is widely used by authors as a means to instruct their juvenile readers, and to deliver moral messages.

In the period between 1200 and 1500 in western Europe, a number of religious women gained widespread veneration and even canonization as saints for their extraordinary devotion to the Christian eucharist, supernatural multiplications of food and drink, and miracles of bodily manipulation, including stigmata and inedia (living without eating). The occurrence of such phenomena sheds much light on the nature of medieval society and medieval religion. It also forms a chapter in the history of women. Previous scholars have occasionally noted the various phenomena in isolation from each other and have sometimes applied modern medical or psychological theories to them. Using materials based on saints' lives and the religious and mystical writings of medieval women and men, Caroline Walker Bynum uncovers the pattern lying behind these aspects of women's religiosity and behind the fascination men and women felt for such miracles and devotional practices. She argues that food lies at the heart of much of women's piety. Women renounced ordinary food through fasting in order to prepare for receiving extraordinary food in the eucharist. They also offered themselves as food in miracles of feeding and bodily manipulation. Providing both functionalist and phenomenological explanations, Bynum explores the ways in which food practices enabled women to exert control within the family and to define their religious vocations. She also describes what women meant by seeing their own bodies and God's body as food and what men meant when they too associated women with food and flesh. The author's interpretation of women's piety offers a new view of the nature of medieval asceticism and, drawing upon both anthropology and feminist theory, she illuminates the distinctive features of women's use of symbols. Rejecting presentist interpretations of women as exploited or masochistic, she shows the power and creativity of women's writing and women's lives.

Famine and Pestilence in the Late Roman and Early Byzantine Empire presents the first analytical account in English of the history of subsistence crises and epidemic diseases in Late Antiquity. Based on a catalogue of all such events in the East Roman/Byzantine empire between 284 and 750, it gives an authoritative analysis of the causes, effects and internal mechanisms of these crises and incorporates modern medical and physiological data on epidemics and famines. Its interest is both in the history of medicine and the history of Late Antiquity, especially its social and demographic aspects. Stathakopoulos develops models of crises that apply not only to the society of the late Roman and early Byzantine world, but also to early modern and even contemporary societies in Africa or Asia. This study is therefore both a work of reference for information on particular events (e.g. the 6th-century Justinianic plague) and a comprehensive analysis of subsistence crises and epidemics as agents of historical causation. As such it makes an important contribution to the ongoing debate on Late Antiquity, bringing a fresh perspective to comment on the characteristic features that shaped this period and differentiate it from Antiquity and the Middle Ages.

Southwest Book of the Year Award Winner Pubwest Book Design Award Winner Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”