How Would You Like Your Mammoth?: 12,000 Years of Culinary History in 50 Bite-Size Essays

by Uta Seeburg, Adi Cabral (Narrator), Max Miller

Did you know that Egyptians mummified beef ribs for their dearly departed to enjoy in the afterlife? That Roman gladiators were relegated to a vegan diet of grains and beans? That the fast-food hamburger was a result of a postwar, high-efficiency work ethic? This is not a cookbook. Instead, How Would You Like Your Mammoth? is a chronological journey through the culinary history of humankind, with fifty short, snackable essays packed to the brim with juicy tidbits and cultural insights. With author Uta Seeburg as your guide, you'll learn not only which dishes are linked to key cultural moments, but also how each represents the social hierarchy and values of the civilization that invented it.

Discover how and the Columbian exchange gave Indian curry its spicy kick; roasted swan became the centerpiece of choice in spectacle-loving 1650s high society; a Portuguese princess helped popularize tea in England; the first dish ever to be prepared live on television was an omelet; and much more.

Foodies and history buffs alike will savor every amusing yet educational historical snapshot, from one of the oldest recorded recipes (lamb stew with barley and onions) to out-of-this-world food fit for astronauts (dehydrated chicken soup just like mom used to make).

Genres: History, Food, Nonfiction, Audiobook, Essays, Food and Drink, World History

Audible Audio

Published May 7, 2024

About the author

Uta Seeburg studierte Germanistik, Komparatistik und Kunstgeschichte in ihrer Geburtsstadt Berlin, anschließend promovierte sie in Berlin und Cambridge. Nach der Promotion zog es sie nach München, wo sie erst als Werbetexterin und anschließend als Reise- und Buchredakteurin bei AD Architectural Digest arbeitete. Heute widmet sie sich ausschließlich der Schriftstellerei.

Seeburg lebt mit ihrem Mann und ihrer kleinen Tochter in Haidhausen.

Reviews

[Krishel · Rating 4 out of 5]

Have you ever wondered what ancient Egyptians packed for their pharaohs' afterlife picnics? Or why a 16th century cookbook author thought beavers should be classified as fish? In How Would You Like Your Mammoth?, Uta Seeburg took me on a journey of 12,000 years of culinary history, presented in 50 snack-sized essays.

📍 Nonfiction - Culinary History
📍 Bite-Sized Narratives
📍 Chronological Journey
📍 Quirky Trivia
📍 Food as Cultural Identity

Bite-Sized Morsels of Food Lore
In How Would You Like Your Mammoth?, Seeburg offers a delicious array of culinary history, from the mammoth roasts of prehistoric times to the futuristic meals of the Space Age. Through these essays, she explores how food has shaped cultures across the ages.

A Feast for Food Lovers and History Buffs
Seeburg brings history to life with stories of Roman feasts, Baroque table settings, and much more, all told with a dash of humor and wit, making even the most obscure facts feel fresh and interesting.

A Smorgasbord of Styles
The book goes through various time periods and regions, from ancient Babylonian lamb stew to the beginnings of fish and chips, providing just enough background to place each dish in its historical context. Her ability to connect these essays make the book a seamless read.

The Takeaway
How Would You Like Your Mammoth? might not turn us into a chef, but it has deepened my appreciation for the rich history behind our food. Seeburg reminds us that food is never just fuel; it reflects who we are, where we've been, and what we value.

[Suzanne · Rating 5 out of 5]

I grew up in a farming family and tending our garden and orchard was my job growing up. I became a foodie and love different learning about different cooking techniques and flavours from around the world. This book not only describes the history of food, from sushi to molecular gastronomy but it adds the history of the time to the story telling and it was perfect for me - marrying my two loves. I loved it!

But even if you’re not a history buff this book has short little chapters that are easy to read and filled with fun facts from past 12,000 years. And the food focus makes it all so much more interesting than any history class. And who doesn’t love food?

[Elaine · Rating 3 out of 5]

Thank you to NetGalley for an ARC of How Would You Like Your Mammoth?

First, great title and second, great cover!

This is a great collection of essays about the culinary history of humankind that offers insight about ancient cultures and rituals surrounding food.

The author also brought up topics I never really thought about like hunger strikes and a country (rhymes with Tussia) trying to co-opt a national dish not their own as their own.

Sadly, food is politicized as much as everything else.

I learned so much, including the origins of fish and chips, gladiators ate a vegan diet to maintain their health and lean physiques, and how curry didn't start out super spicy.

Any foodie and/or history buff will enjoy this.

After I finished this, it got me thinking...what does mammoth taste like?

Chicken?

[Kamryn · Rating 4 out of 5]

This was my first food history book, and I genuinely enjoyed it! It was also the first book I’ve read in full published by my workplace, The Experiment. Hi to my one coworker who’s friends with me here. 👋🏻

The short essays make this fly by. When I’d read it with my husband, I’d often tell him of interesting little anecdotes. If you like food, or history, or both—I think you’ll enjoy this.

The modern portions did get a bit preachy, which was odd since the historical portions felt much more removed from the author’s personal opinion. Germany is also featured quite a bit since the author is German (but it glosses over WWII pretty smoothly…).

All in all, an enjoyable read and one I’d recommend!

[AltLovesBooks · Rating 3 out of 5]

When you have 50 essays on a wide variety of food-related topics in a book less than 300 pages, you get a lot of breadth but not a lot of depth. At roughly 5 pages a topic, be prepared for the interesting bits you dig out of here to be glossed over and forgotten about. There's a lot of interesting food trivia here, but in digestible factoid form. The essays start in prehistory and work their way forwards in time which was nice, but aside from that have little to do with one another, lending the whole book kind of a fragmented feel. I found a few chapters interesting, but because I couldn't tell you what they are now that I've finished the book, I can say that the whole experience was a little forgettable.

Also, the author has a clear idea of what she thinks food consumption looks like in an ideal world, so you'll see a lot of that as well. I have zero problems with veganism even if I'm not part of that group, but I got a bit bored of seeing it come up so often.

An acceptable book with interesting factoids, but also not interesting enough to really stick with me.

[Lyndsay Durbin · Rating 4 out of 5]

Actual Rating: 3.5
Thank you to Netgalley and the author for the gifted ARC in exchange for an honest review!

“Food is pleasure, of course, but it is also memory, escapism, and nostalgia” “The rule of hospitality establishes community - but it is the food that creates communality”

How Would You Like Your Mammoth? is a collection of short non-fiction snippets about food and its interactions with humans and society.

This book covers a very long time period and so it definitely felt overall like it had a slow pace. The bite-sized pieces however, means that if you’re going to read this, I highly recommend taking your time. Each specific food history is probably 3 or 4 pages and relatively digestible but trying to read any more than two or three food histories became difficult.

Overall, I felt like I learned a decent amount of new information about the history of food. Truthfully, I’m not sure how much will stick with me as a lot of it was older foods that wouldn’t necessarily still be eaten today, but this was a fascinating read nonetheless. A lot of facts and brief origin stories (when able) made this enjoyable.

The author’s personal opinions do seem to make its way into the book near the end, as we get into more modern history. Not that I necessarily disagree with any of their opinions but they do become much more prevalent near the end which may put some readers off. However, as mentioned throughout - food is politicized - and the opinions are ultimately to be expected!

[Victoria · Rating 5 out of 5]

I really enjoyed this! It's written in a really fun way and I learned things I didn't know. I would recommend this to those who enjoy both food books and history books or to those who are looking for something unique and interesting to read. Special Thank You to Uta Seeberg, The Experiment and NetGalley for allowing me to read a complimentary copy in exchange for an honest review.

[Gabriela G. · Rating 3 out of 5]

A little boring. I'm really interested in food science and food history lately so I wanted to try it. It was mostly enjoyable but kind of forgettable.

[Emily On A Whim · Rating 5 out of 5]

This was fascinating!

[Sofia · Rating 5 out of 5]

This was fun to read and had nice descriptions of food

[Sabine Ibing · Rating 2 out of 5]

«Zwei Dinge braucht es für eine Küche: eine Hitzequelle und Geräte, mit denen man zerkleinern und zubereiten kann.»

Uta Seeburg erzählt chronologisch ab 11.000 vor CHR anhand von fünfzig exemplarischen Gerichten Überraschendes, Kurioses und Wissenswertes aus der Kulinarik. Vom gegrillten Mammut bis zur Ikone der Molekularküche berichtet sie aus den Küchen der Menschheit. Die Ägypter mumifizierten Rinderrippchen fürs Jenseits; die Römer ließen lebendige Vögel aus gebratenen Wildschweinen flattern; die Christen mussten im Mittelalter circa ein Drittel des Jahres fasten; die italienischen Futuristen wollten die Pasta abschaffen; der Proviant des Kosmonauten Gagarin bestand 1961 aus Schokoladensauce und püriertem Fleisch in Tuben. Geistreich, kenntnisreich und humorvoll, allerdings nicht immer sachkundig, zeigt sie, was die Menschen in unterschiedlichen Zeiten bewegte – und wie sich dies in ihren Speisen widerspiegelte.

«Da die mansaf ein Gericht ist, dessen Rezeptur hauptsächlich mündlich tradiert und in späteren Zeiten verändert und angepasst wird (heute kocht man das Lamm in einem fermentierten Ziegenjoghurt und verteilt es auf einem Bett aus Reis; in dieser Variante haben die Jordanier es zu ihrem Nationalgericht erklärt), ist manches aus ihrer frühen Zeit vergessen.»

Das erste niedergeschriebene Rezept stammt aus Babylon. Bereits 850 vor CHR wurde die mansaf im syrischen Gebiet zubereitet. Früher wurde das in Wasser und Kamelbutter gekochte Ziegenfleisch auf Fladen serviert, heute auf Reis. Eine Tradition ist aber bis heute tief verankert in der arabischen Küche: die Gastfreundschaft und das Teilen. Man gruppiert sich um das Essen, das auf einem Tablett in der Mitte steht, isst mit der rechten Hand; und erst, wenn der Gast den Nachschlag erhalten hat, kommt der Gastgeber an den Tisch. Manche Erfindung erwies sich als historischer Schlüsselmoment. «1651 erscheint ein epochales Kochbuch: Le Cuisinier françois. Geschrieben hat es François Pierre dit La Varenne.» Die Buttersoße setzt sich durch. Friedrich II. erklärt die Kartoffel als Wunder der Volksernährung, doch seine Untertanen verschmähen zunächst die Frucht «… und da wir vernommen, dass der Eigensinn des Gesindes, welche die Tartoffeln zu essen sich weigern, aus dem Grunde, weil ihre Vorfahren nicht gegessen, den Anbau derselben sehr zurücke setzet.» Doch sie werden sich gewöhnen. 1892 entstand der «Verein für naturgemäße Lebensweise» in Großbritannien und leitete das vegetarische Essen ein. Um 1950 endet die koloniale Zeit in Vietnam, doch die Franzosen haben ihre Spuren in der Küche hinterlassen. Das Bán mi, ein bagutteähnliches Fastfoodteil aus Reismehl ist erfunden. Und Uta Seeburg erklärt, warum Toast Hawaii symptomatisch für die Küche der Nachkriegszeit in Deutschland war. Um 1995 wird die Molekularküche in Spanien erfunden.

«Diese Menschen entwickeln sich zu extrem erfolgreichen Jägern, deren unbekümmerte carnophile Einstellung vermutlich dafür sorgte, dass die Spezies der Mammuts, Hirschelche und Riesenfaultiere aussterben»

Stimmt die Behauptung? Ich hatte anderes gelesen und googelte nach. Eine These, die vermutlich unrealistisch ist, wenn man dem Mammutmuseum eher glauben mag, das meint: «Das scheint mit den damals vorhandenen einfachen Waffen unwahrscheinlich, da allein schon die dicke Haut und Fettschicht für Holzspeere und Steinklingen nur schwer zu durchdringen waren.» – Man vermutet: «Ein rascher Temperaturanstieg und vermehrte Niederschläge setzten die an das kalte Klima angepassten Eiszeitriesen unter Anpassungsstress und brachten deren Nahrungsgrundlage, die weiten Grassteppen, zum Verschwinden.»

Stimmt die Behauptung? Ich hatte anderes gelesen und googelte nach. Eine These, die vermutlich unrealistisch ist, wenn man dem Mammutmuseum eher glauben mag, das meint: «Das scheint mit den damals vorhandenen einfachen Waffen unwahrscheinlich, da allein schon die dicke Haut und Fettschicht für Holzspeere und Steinklingen nur schwer zu durchdringen waren.» – Man vermutet: «Ein rascher Temperaturanstieg und vermehrte Niederschläge setzten die an das kalte Klima angepassten Eiszeitriesen unter Anpassungsstress und brachten deren Nahrungsgrundlage, die weiten Grassteppen, zum Verschwinden.»

Vorlieben und Essgewohnheiten der Menschen im Wandel der Zeit. Not oder Entbehrung macht erfinderisch und manches Dekadente bringt eine wohlhabende Zeit mit sich, zumindest für die Finanzkräftigen. Sitten und Gebräuche, neue Entdeckungen, Vermischung von Kulturen, die Speisekarten der Welt werden hier amüsant dargeboten in 50 kleinen Geschichten. Aber Achtung! Mit der Stimmigkeit der Storys wäre ich vorsichtig. Denn was mich anfänglich zu Kopfschütteln bringt, ist nicht die einzige Fakenews im Buch. Das sollte man wissen, wenn man gern kocht: Knochenmark enthält viel Fett, aber wenig Protein (deshalb sind Markklößchen so lecker, bzw. man kocht Markknochen für gute Brühen aus). Hier wird gesagt, die Steinzeitmenschen wären scharf auf das Knochenmark gewesen – das mag sein. Weiter wird behauptet, es sei «außergewöhnlich proteinhaltig» und ließe deshalb das Gehirn der Menschen wachsen. Da schlägt man sich zweimal vor den Kopf für solchen Blödsinn. Auch der Lektor hat hier geschlafen! Im Buddhismus ein absolutes Fleischverbot? Keinsfalls! Das Schächten dient dem Tiewohl, abmurksen auf sanfte Art? – Weil die anderen Religionen die Tiere mit Steinen usw. erschlugen oder ertränkten. Jöhh, woher bezieht Uta Seeburg diese Kuriosität? Das stimmt auf keinen Fall. Die Metzgerausbildung war ein ausgeklügeltes Gewerbe. Und ich bezweifle, dass ein Teig für Backfisch aus Milch und Eiern um 1860 in Großbritannien ein Armenessen war. Fish and Chips wird heute aus einem Bierteig gemacht, oder mit Wasser, dem lediglich Mehl und eine Prise Salz zugefügt wird. Früher mit Milch und Eiern? Das halte ich für unwahrscheinlich. Es gäbe so einiges in diesem Buch nachzurecherchieren, dass mir als Laie reichlich merkwürdig vorkommt – wenn mir als normaler Leser so viel Ungereimtes auffällt, was mag dann noch alles falsch sein?. Das nenne ich für ein Sachbuch recht unsachlich und für eine Journalistin unseriös, die sich Märchenstunden eigentlich nicht leisten darf. Immerhin das Buch ist unterhaltsam; für mich eher mehr in Richtung Brüder Grimm. Für ein Sachbuch nur 1* und für die Unterhaltung 4*. Amüsant ja, aber leider mit einigen Fakenews unterfüttert – was auch nicht unbedingt für das Lektorat eines Sachbuchverlags spricht.


Uta Seeburg arbeitete jahrelang als Redakteurin für die Zeitschrift ARCHITECTURAL DIGEST. Dort berichtete sie über Design und Reisen, verfasste zudem zahlreiche kulinarische Essays. Heute widmet sich die promovierte Literaturwissenschaftlerin und Autorin historischer Kriminalromane ganz dem Schreiben von Büchern.

[Carol · Rating 4 out of 5]

I was in the mood to listen to an audiobook like this...and my only regret is zoning out while driving and not quite knowing how to get back... So...i listened to...large parts of it! ...and maybe one day will just listen to it all over again, once enough time has passed to forget it all.... since....it was enjoyable, and more fascinating than i had expected. (like the origins of the Michelin stars, voyages to the death for spice, the revolutionary discovery of butter, and the rise of fast food...) From the view of creating food as a form of art, an experience that can appeal to all the senses, to food porn, and atmosphere...it is all relatable and aspirational. and it is very much so talk of discoveries that have delighted the world...because they were delicious! and in such times where people seem to struggle to understand one another ... its nice to appreciate the art of cooking. the world might never read, or even want to read, your thesis but ... enjoying good food is like a universal language that everyone shares...and im glad its been put into words.

[Jc · Rating 3 out of 5]

Seeburg presents an amusing trip through the history of how humans fed themselves. Divided into chapters highlighting a particular food movements (e.g., curry) in a particular time (e.g., 1500ce), and a particular place (e.g., India), the book paints an interesting, light-hearted picture of how and why we eat as we do. A bit heavy on Germany’s influence, and Germany’s history for non-Germans, but this is understandable as Seeburg is German and the book was not originally intended for a world-wide audience. A fun, light read with some interesting perspectives.

[Liz Dunbar · Rating 3 out of 5]

I learned to love food by cooking with nothing. This book to me, resembles some of the initial feelings I had when cooking meals/dishes I had never made. Like the time I accidentally made risotto. I took this book on a camping trip and it made me more curious about the plants around me. What can I eat and what can I not? Overall I was pleased. But I was dissatisfied with how hungry the stories made me lol and most of the non-European stories were quite bland.

[Josie · Rating 2 out of 5]

Cheez-whiz is to cheese, as this book is to culinary history. The essays are quick, light, and don't have much to them. Minus major points for its extreme Euro-Centrism. The only essay regarding Africa takes from its multicultural culinary tradition. South America doesn't even get a mention.

My recommendation: don't bother. Unless you need to pass a few minutes while waiting for the doctor or something.

[Kristina Knight · Rating 3 out of 5]

If I were rating this based on sheer enjoyment, I'd give it a 4/5. I found these essays to be extremely interesting and a perfect length to get colorful snapshots into history. However, out of 50 essays, only 15 were not Euro or American-centric. I would have loved a more diverse representation of food history with more snapshots featuring the Global South. 3/5 stars because of missed potential.

[Morgan Ashleigh]

A pocket size book full of brief essays detailing food throughout time and around the world. It certainly peaked my interest. I recommend this for people who love reading about food, cooking, history, and ethnographies

[Camron Stockford · Rating 5 out of 5]

Great, short, digestible histories! Accomplishes exactly what it aims to do. I'll be assigning some chapters in my class moving forward!

[Ashley Wilson · Rating 5 out of 5]

A sumptuous and educational experience!

[Leonie · Rating 4 out of 5]

Digestible, easy to read and goes up through 2020 (COVID). A little more political towards the end but makes sense due to industrialization.

[Krista | theliterateporcupine · Rating 3 out of 5]

This was a Fun and Brief read, but it was very Euro-centric. Also, COCOA wasn't given it's own chapter despite the fact it played a huge role in economics, power, and tastebuds.

[Jonathan · Rating 4 out of 5]

A fun little book about the history of food around the world. Thank you to The Experiment for the copy

[poet · Rating 5 out of 5]

A really excellent little exploration into the history of food and how society shapes, and is shaped by, it. A breezy interesting read

[Wiebke · Rating 4 out of 5]

Unterhaltsame, leichte Lektüre - die kleinen Kapitel und der wunderbare Erzählstil tragen neben den interessanten Inhalten zur Kurzweiligkeit bei.

[Ebot · Rating 3 out of 5]

Fun read. A little light but informative and interesting.

[Coffee · Rating 4 out of 5]

rating: 4.5

[Gisella Harrold · Rating 5 out of 5]

Brilliant book, so well researched. It inspired me to create a newly developed guided tour for my museum.

[Jeremy Martin · Rating 2 out of 5]

Mildly informative but poorly written and unfocused. Any food writer that uses the word “unctuous” is one that I dislike

[Budiman · Rating 3 out of 5]

It’s more like a “culinary history about western civilization “

[Beth · Rating 3 out of 5]

Review: https://hiplibrariansbookblog.com/202...