Kaori O'Connor Livres

"The Anthropology of Stuff" is part of a new Series dedicated to innovative, unconventional ways to connect undergraduate students and their lived concerns about our social world to the power of social science ideas and evidence. Our goal with the project is to help spark social science imaginations and in doing so, new avenues for meaningful thought and action. Each "Stuff" title is a short (100 page) "mini text" illuminating for students the network of people and activities that create their material world. Lycra describes the development of a specific fabric, but in the process provides students with rare insights into U.S. corporate history, the changing image of women in America, and how a seemingly doomed product came to occupy a position never imagined by its inventors and contained in the wardrobe of virtually every American. And it will generate lively discussion of the story of the relationship between technology, science and society over the past half a century.

The significance of feasts, feasting and drinking throughout the history of the world is not to be underestimated. The Never-Ending Feast explores and analyses the variety of traditions surrounding and significances ascribed to commensality, throwing light on how and why human history is essentially the story of the never-ending feast.

The English breakfast is one of the best-loved national meals in the world, an edible symbol of England and Englishness. But how did breakfast attain this distinction, what can a national meal tell us about the nation that eats it, what are the links between social and culinary change, and is there more to the English breakfast than bacon and eggs? This biography of the English breakfast shows how the renowned meal came into being over many centuries, reaching its height in the Victorian and Edwardian eras when splendid breakfasts were served from silver dishes in grand country houses across the land. Following this historical analysis are three authentic and complete cookbooks devoted entirely to breakfasts from the heyday of this best of all meals, with some 500 recipes by three celebrated culinary figures of the Victorian age - an elite hostess, a thrifty housekeeper, and a pukka colonial colonel - before the narrative continues up to the present. The epilogue, new to this paperback edition, covers 'the devolved breakfast' (Scottish, Welsh and Irish); the renaissance of the full breakfast during financial crises and the working class 'caff'. Mixing anthropology, cultural biography, the invention of tradition and the study of cookbooks as social documents, The English Breakfast is a truly unique work of food history.

Pineapple is a culinary love story enriched with vivid illustrations and irresistible recipes from around the world for eating and drinking the pineapple.

This is a culinary history of seaweed, combining lore and legend with a selection of recipes, covering traditional cuisine and new discoveries such as seaweeds that are twice as nutritious as kale and taste just like bacon.