By: Hannah Charters,
on 7/27/2016
On supermarket shelves, we are given a mind-numbing array of choices to select from. Shall we have some peppercorns on our macaroni, some cinnamon for baking, or a bit of rosemary with roast pork? Five hundred years ago, however, cooking with herbs and spices was a much simpler choice.
The post Around the world in spices and herbs appeared first on OUPblog.
By: Hannah Charters,
on 2/1/2016
Did you know that in the United States, February is National Snack Food month? In 1989 a need was seen to increase the sales of snack food in the usually slow month of February, and so National Snack Food month was born. To celebrate we’ve collected together 10 surprising facts about snack foods from around the world, all taken from The Oxford Companion to Food.
The post Ten facts about snack foods from around the world appeared first on OUPblog.
By: Bridget Stokes,
on 12/24/2015
Looking for a place to get the essentials for a Christmas Eve feast? Or perhaps you’re leaving the cooking to the professionals and you’re looking for a place to make a reservation? With the holiday season in full swing, what better way to celebrate than enjoying some of New York City’s top eats! We have compiled a list of some of the best New York City food and market spots from our latest title Savoring Gotham: A Food Lover's Guide to New York City. Enjoy and be merry!
The post Christmas in New York: the restaurants and shops that help us celebrate appeared first on OUPblog.
By: Hannah Paget,
on 12/7/2015
The Eastern Mediterranean, comprising Cyprus, Greece, Israel, Lebanon and Turkey, is politically one of the most divisive regions in the world. Greece and Turkey have had their historical differences; the tiny island of Cyprus is still divided and Israel and Lebanon’s last altercation happened all too recently disrupting the harvest in the Galilee and Bekaa Valley respectively.
The post Renaissance of the ancient world appeared first on OUPblog.
By: Connie Ngo,
on 12/3/2015
Suffice to say that New York City has a smorgasbord of all types of food from all over the world. So what do you know about NYC food and drink?
The post Do you know your NYC food and drink? appeared first on OUPblog.
By: Connie Ngo,
on 11/30/2015
Garrett Oliver, the Brewmaster of the Brooklyn Brewery, weaves a nostalgic memory of food in his childhood in his foreword to the upcoming book, Savoring Gotham: A Food Lover's Companion to New York City, edited by Andrew F. Smith.
The post New York City: the gastronomic melting pot appeared first on OUPblog.
By: Hannah Paget,
on 11/23/2015
Wine ‘made in China’ has gained increased attention around world in recent years. Splitting my time as I do between Europe and China, I have the opportunity to assess the health and potential of the Chinese market with a good degree of objectivity.
The post Wine ‘made in China’ appeared first on OUPblog.
By: DanP,
on 11/22/2015
Should we eat animals? Vegetarians often say “No, because the meat industry harms animals greatly.” They point to the appalling conditions in which animals are raised in factory farms, and the manner in which they are killed. Meat-eaters often reply that this objection is ill-founded because animals owe their very existence to the meat industry.
The post Does the meat industry harm animals? appeared first on OUPblog.
By: Hannah Paget,
on 11/9/2015
Can Instagram really sell wine? The answer is, yes, though perhaps indirectly. In recent years the advent of social media, considered to be the second stage of the Internet’s evolution – the Web 2.0, has not only created an explosion of user-generated content but also the decline of expert run media. It’s a change that has led to the near demise of print media.
The post Wine and social media appeared first on OUPblog.
The Switch Witch and the Magic of Switchcraft is actually a beautiful gift set that includes a Switch Witch doll and a storybook centered on the Switch Witch character.
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By: Bridget Stokes,
on 10/16/2015
Although soda companies such as Coca-Cola and PepsiCo are recognized around the world - the history, politics, and nutrition of these corporations are not as known. In her latest book, Soda Politics: Taking on Big Soda (and Winning), Marion Nestle exposes the truth behind this multi-billion dollar industry. Check out these hard hitting facts and see how much you actually know about the soda industry.
The post The soda industry exposed [Infographic] appeared first on OUPblog.
These halloween books, or, perhaps, more aptly labeled as books perfect for Halloween, do an excellent job of evoking the Halloween spirit ... Read the rest of this post
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By: Hannah Paget,
on 10/12/2015
The relationship between wine and the vineyard earth has long been held as very special, especially in Europe. Tradition has it that back in the Middle Ages the Burgundian monks tasted the soils in order to gauge which ones would give the best tasting wine, and over the centuries this kind of thinking was to become entrenched. The vines were manifestly taking up water from the soil.
The post On the unstoppable rise of vineyard geology appeared first on OUPblog.
By: Hannah Paget,
on 9/28/2015
The past two decades have seen globalization of the world's wine markets proceed like never before, in both speed and comprehensiveness. There was a degree of trade expansion in the five decades to World War I but, until the late 20th century, interactions across continents involved little more than the exporting of vine cuttings and traditional production expertise.
The post Wine globalization set to continue appeared first on OUPblog.
By: Kim Behrens,
on 9/14/2015
Many people have influenced the world of wine over the course of the last 400 years. They have changed, developed, and perfected the winemaking process, introduced grapes and viticulture to different continents, and left their mark on an industry that has been with us since the dawn of civilization.
The post Twelve important figures in the modern history of wine appeared first on OUPblog.
Fans of Sarah Dessen will not be disappointed by this expertly-written and perfectly paced summer read.
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By: Mohamed Sesay,
on 6/27/2015
In May, we celebrated the third annual workshop on food justice at Michigan State University. Few of the people who come to these student-organized events doubt that they are part of a social movement. And yet it is not clear to me that the “social movement” framing is the best way to understand food justice, or indeed many of the issues in the food system that have been raised by Mark Bittman or journalists such as Eric Schlosser, Michael Pollan or Barry Estabrook.
The post Real change in food systems needs real ethics appeared first on OUPblog.
Interview sponsored by Vicki Marquez The Children’s Book Review | June 22, 2015 The Children’s Book Review: The Rootlets: Super Rootabilities is the first book in your healthy eating series for kids. Before we talk about the book, can you tell us about your background as a certified health coach, wellness expert, and plant-based chef? And when […]
Add a CommentThe Rootlets: Super Rootabilities is the first book in a healthy-eating-meets-superhero-action early reader series. The series is written by certified health coach, wellness expert, and plant-based chef Vicki Marquez.
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By: DanP,
on 1/15/2015
Tea, tea glorious tea! When hot water hits the leaves of the tea plant, an alchemical reaction takes place producing an invigorating and refreshing cupful of pure bliss.
Originating in the East, for thousands of years tea was a bitter medicinal draft. Finally, in the 17th century tea came of age with the historic addition of milk and sugar. This match-made-in-heaven oiled the wheels of the British Empire and it developed more than just a passing fancy for the beverage, swilling down its heavenly hot-and-wetness by the drum-load.
Tea has weathered many a storm since (not least the controversial debut of artificial sweetener in 1917) in 2003 the Royal Society of Chemistry claimed to have scientifically proven that a ‘milk first’ cup of Assam made the superior brew. Rioting in the streets was only avoided because the 4:00pm announcement coincided with the afternoon tea break.
The perfect cup is still hotly debated today and tea continues to fuel innovation here at Oxford University Press. This January is Hot Tea month, so be prepared to defend your choice of brew!
“My collection of fruity and flavoured teas for when I need warming up on a cold grey day.”
– Hannah Charters, Associate Online Product Marketing Manager
* * * * *
“Say TEAs! Ladies of OUP Cary chat about the season premiere of Downton Abbey over a cup of tea in their matching mugs. Molly, Abigail, and Courtney enjoy peppermint.”
– Megan McPherson and Molly Hansen, Institutional Marketing; Courtney Flaherty, Creative Services
* * * * *
“I’m drinking Twining’s green tea. I usually go for coffee in the mornings, but decaf tea is perfect for the afternoon.”
– Mackenzie Warren, Marketing Associate
* * * * *
“I tend to go for an afternoon redbush tea from my super-manly Jemima Puddleduck mug. Props from the OUP Christmas Show in the background create a somewhat eerie backdrop to my tea-drinking experience.”
– Dan Parker, Social Media Marketing Executive
* * * * *
“Although I usually alternate between coffee and tea throughout the day, I must admit I’ve been leaning a bit more towards tea since I picked up this ‘mana-tea’ strainer. Whether it’s chai, black tea with lemon, earl grey, or green tea, whatever I’m drinking magically becomes cuter when I’m sipping it alongside an adorable marine mammal!”
– Carrie Napolitano, Marketing Associate, Academic/Trade Marketing
* * * * *
“365 mornings a year, I order a Grande Chai Tea Latte from Starbucks. I’ve been going to the same Starbucks during the work week for some time now and my favorite baristas, Frank and Denize, are the best and usually have my order ready for me when I get to the counter. On the weekends, my home Starbucks also knows me and my love of chai tea. I’ve never had a cup of coffee in my life but I need caffeine so green tea does the trick. I usually drink an afternoon cup and choose from my ever-growing tea shelf in my office. Bigelow Green Tea with pomegranate is my favorite for the afternoon.”
– Michelle Kelly, Marketing Manager
* * * * *
“I start the day with fresh, loose, English breakfast tea from a specialty shop. My mid-morning second cup is Barry’s Tea from Ireland. My afternoon cup is usually run-of-the mill Lipton tea – not sure why I bother – it’s pretty bad.”
– Greg Bussy, Marketing Director
* * * * *
“Simon Jared is drinking a lovely cup of earl grey in the picture above. He likes strong tea in the morning so has it black (often the cause of controversy during tea breaks). Miranda Dobson is drinking oolong tea, which is known for improving mental alertness.”
– Simon Jared, Marketing Executive for Commercial Law, and Miranda Dobson, Marketing Assistant for Commercial Law
* * * * *
What’s your favourite type of tea? Let us know in the comments below.
Headline image credit: Tea in different grade of fermentation, by Haneburger. Public domain via Wikimedia Commons.
The post Our favourite brews for Hot Tea Month appeared first on OUPblog.
By: Connie Ngo,
on 11/26/2014
What started as a simple festival celebrating the year’s bountiful harvest has turned into an archetypal American holiday, with grand dinners featuring savory and sweet dishes alike. Thanksgiving foods have changed over the years, but there are still some iconic favorites that have withstood time. Hover over each food below in this interactive image and find out more about their role in this day of feasting:
What are your favorite Thanksgiving dishes? Let us know in the comments below!
The post A look at Thanksgiving favorites appeared first on OUPblog.
A beautifully illustrated book about food, togetherness, and the unique world of childhood.
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By: Connie Ngo,
on 10/27/2014
With nearly 200 countries in the world, the vast number and variety of dishes is staggering, which goes to show just how diverse your food can get. Which countries’ foods do you enjoy the most? Is there a particular characteristic of your favorite food that can’t be found anywhere else in the world? Do you know how national dishes vary by region? Explore (just some) of the world’s different cuisines discussed in The Oxford Companion to Food, from Afghanistan to Yemen, with our interactive map below:
Feeling hungry for more facts about food? Why not discover some less common types of meat, or test your knowledge in our food quiz? Bon appétit!
Featured image credit: Olives, photo by Dominique Godbout. CC-BY-2.0 via Flickr.
The post A map of the world’s cuisine appeared first on OUPblog.
By: Connie Ngo,
on 10/13/2014
Sometimes what is considered edible is subject to a given culture or region of the world; what someone from Nicaragua would consider “local grub” could be entirely different than what someone in Paris would eat. How many different types of meat have you experienced? Are there some types of meat you would never eat? Below are nine different types of meat, listed in The Oxford Companion to Food, that you may not have considered trying:
Camel: Still eaten in some regions, a camel’s hump is generally considered the best part of the body to eat. Its milk, a staple for desert nomads, contains more fat and slightly more protein than cow’s milk.
Beaver: A beaver’s tail and liver are considered delicacies in some countries. The tail is fatty tissue and was greatly relished by early trappers and explorers. Its liver is large and almost as tender and sweet as a chicken’s or a goose’s.
Agouti: Also spelled aguti; a rodent species that may have been described by Charles Darwin as “the very best meat I ever tasted” (though he may have been actually describing a guinea pig since he believed agouti and cavy were interchangeable names).
Armadillo: Its flesh is rich and porky, and tastes more like possum than any other game. A common method of cooking is to bake the armadillo in its own shell after removing its glands.
Capybara: The capybara was an approved food by the Pope for traditional “meatless” days, probably since it was considered semiaquatic. Its flesh, unless prepared carefully to trim off fat, tastes fishy.
Hedgehog: A traditional gypsy cooking method is to encase the hedgehog in clay and roast it, after which breaking off the baked clay would take the spines with it.
Alligator: Its meat is white and flaky, likened to chicken or, sometimes, flounder. Alligators were feared to become extinct from consumption, until they started becoming farmed.
Iguana: Iguanas were an important food to the Maya people when the Spaniards took over Central America. Its eggs were also favored, being the size of a table tennis ball, and consisted entirely of yolk.
Puma: Charles Darwin believed he was eating some kind of veal when presented with puma meat. He described it as, “very white, and remarkably like veal in taste”. One puma can provide a lot of meat, since each can weigh up to 100 kg (225 lb).
Has this list changed the way you view these animals? Would you try alligator meat but turn your nose up if presented with a hedgehog platter?
Headline Image: Street Food at Wangfujing Street. Photo by Jirka Matousek. CC BY 2.0 via Flickr
The post Nine types of meat you may have never tried appeared first on OUPblog.
By: Michael Smith,
on 10/6/2014
There is an unquantifiable amount of different types of food across the world, ranging from lesser known edibles like elephant garlic and ship’s biscuit to more familiar foods like chocolate and oranges. In the newly updated Oxford Companion to Food, readers will discover more than 3,000 comprehensive entries on every type of food imaginable, and a richly descriptive account of food culture around the world. The Oxford Companion to Food contains facts sure to delight foodies of all ages.
Welcome to Oxford University Press’s restaurant. We’ll take your coat. It’s time to find out just how much you know about the food you eat.
Headline image credit: Fruit and Veg, by Garry Knight. CC-BY-SA-2.0 via Flickr
The post What’s your gut feeling? appeared first on OUPblog.
Research for the developing world is the application of science to the challenges facing poor people and places. In the 20th century, such research fell into two camps.
The post Research for the developing world: Moving from development studies toward global science appeared first on OUPblog.