The Secret History of Food: Strange but True Stories About the Origins of Everything We Eat [9780062973214]

Overview

An irreverent, surprising, and entirely entertaining look at the little-known culinary history surrounding the foods we know and love

Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?

“As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. This revealing book of funny nonfiction even makes a well-argued case for how ice cream helped defeat the Nazis.

The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef’s knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies and fans of food history.

This book plates up a full course of startling food facts, busting myths and revealing the wild stories behind what we eat:

• Food Myths Busted: Find out why Italian olive oil might actually be lamp oil and how the all-American apple pie is secretly English.
• Surprising History: Uncover the well-argued case for how a freezer full of ice cream helped the Allies defeat the Nazis in World War II.
• Unexpected Origins: Learn how vanilla, one of the world’s most exotic spices, became a synonym for the bland and boring.
• Food Psychology: Delve into the science of why we’re masochistically drawn to foods that can hurt us, like scorching hot peppers.