What the Great Ate
A Curious History of Food and Fame
1st Edition
Published on 13. July 2010
209 pages
978-0-307-46196-4 (ISBN)
Description
What was eating them? And vice versa.
In What the Great Ate, Matthew and Mark Jacob have cooked up a bountiful sampling of the peculiar culinary likes, dislikes, habits, and attitudes of famous-and often notorious-figures throughout history. Here is food
• As code: Benito Mussolini used the phrase "we're making spaghetti" to inform his wife if he'd be (illegally) dueling later that day.
• As superstition: Baseball star Wade Boggs credited his on-field success to eating chicken before nearly every game.
• In service to country: President Thomas Jefferson, America's original foodie, introduced eggplant to the United States and wrote down the nation's first recipe for ice cream.
From Emperor Nero to Bette Davis, Babe Ruth to Barack Obama, the bite-size tidbits in What the Great Ate will whet your appetite for tantalizing trivia.
In What the Great Ate, Matthew and Mark Jacob have cooked up a bountiful sampling of the peculiar culinary likes, dislikes, habits, and attitudes of famous-and often notorious-figures throughout history. Here is food
• As code: Benito Mussolini used the phrase "we're making spaghetti" to inform his wife if he'd be (illegally) dueling later that day.
• As superstition: Baseball star Wade Boggs credited his on-field success to eating chicken before nearly every game.
• In service to country: President Thomas Jefferson, America's original foodie, introduced eggplant to the United States and wrote down the nation's first recipe for ice cream.
From Emperor Nero to Bette Davis, Babe Ruth to Barack Obama, the bite-size tidbits in What the Great Ate will whet your appetite for tantalizing trivia.
More details
Language
English
Place of publication
New York
United States
Product notice
Windows
File size
3,02 MB
ISBN-13
978-0-307-46196-4 (9780307461964)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
07/2010
Three Rivers Press
€32.97
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Persons
MATTHEW JACOB's opinion columns have been published by the Los Angeles Times, USA Today, Boston Globe, and other print and online media. Visit his popular food blog at Foodphoria.blogspot.com.
MARK JACOB, deputy metro editor at the Chicago Tribune, was part of the team that won the 2001 Pulitzer Prize for explanatory journalism. He is the author of the newspaper's popular "10 Things You Might Not Know" feature. This is his fourth book.
MARK JACOB, deputy metro editor at the Chicago Tribune, was part of the team that won the 2001 Pulitzer Prize for explanatory journalism. He is the author of the newspaper's popular "10 Things You Might Not Know" feature. This is his fourth book.
Content
- Intro
- Title Page
- Contents
- Introduction
- Chapter 1 - Chicken à la King: The World's Most Powerful Rulers Ate with Authority
- Chapter 2 - Eating Their Words: Writers Plotted a Novel Approach to Dining
- Chapter 3 - Soul Food: Prophets and Philosophers Didn't Live on Bread Alone
- Chapter 4 - What Edvard Munched: Visual Artists Mixed Palettes and Palates
- Chapter 5 - Hail to the Beef: Dining was Drama from Washington to Obama
- Chapter 6 - Dinner Theater: Stage and Screen Stars were Showy Eaters
- Chapter 7 - General Foods: For History's Warriors, Rations were Sometimes Irrational
- Chapter 8 - Experiments in Dining: Food was a Stimulus to the Scientific Method
- Chapter 9 - Singing for Their Supper: Musicians Kept their Cooking in Concert
- Chapter 10 - Business Lunch: Entrepreneurs were Eccentric Eaters
- Chapter 11 - Playing with Their Food: Sports Stars Feasted on More than Peanuts and Cracker Jacks
- Chapter 12 - Delicious Discoveries: Explorers Plunged into Uncharted Meals
- Acknowledgments
- Selected Bibliography
- Copyright
