{"title":"Cooking - History","description":"","products":[{"product_id":"great-british-cooking-jane-garmey-9780060974596","title":"Great British Cooking: Wellkept Secret, a","description":"\u003cp\u003eThis book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked. Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jane Garmey\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0060974591\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780060974596\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e William Morrow \u0026amp; Company\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/06\/1992\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.86lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.20h x 6.09w x 0.84d","brand":"Jane Garmey","offers":[{"title":"Paperback","offer_id":43912710488319,"sku":"9780060974596","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_2bdcf43f-2ba6-44bb-ad51-afa7abed545e.jpg?v=1680582533"},{"product_id":"chefs-drugs-and-rock-andrew-friedman-9780062225863","title":"Chefs, Drugs and Rock \u0026 Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession","description":"\u003cp\u003e\u003cstrong\u003eAn all-access history of the evolution of the American restaurant chef\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eChefs, Drugs and Rock \u0026amp; Roll\u003c\/em\u003e transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the '80's unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a \"chef nation\" as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon.\u003c\/p\u003e\u003cp\u003eTold largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, \u003cem\u003eChefs, Drugs and Rock \u0026amp; Roll\u003c\/em\u003e treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Andrew Friedman\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0062225863\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780062225863\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ecco Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/12\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 480\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.90lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.50h x 5.90w x 1.30d","brand":"Andrew Friedman","offers":[{"title":"Paperback","offer_id":43913269051647,"sku":"9780062225863","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_b9a7c941-122e-40aa-8e8a-8da631122e48.jpg?v=1680617434"},{"product_id":"devoured-sophie-egan-9780062390998","title":"Devoured","description":"\u003cp\u003eA provocative look at how and what Americans eat and why--a flavorful blend of \u003cem\u003eThe Omnivore's Dilemma, Salt Sugar Fat, \u003c\/em\u003eand \u003cem\u003eFreakonomics\u003c\/em\u003e that reveals how the way we live shapes the way we eat.\u003c\/p\u003e\u003cp\u003eFood writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character--work, freedom, and progress--and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America's cuisine so great.\u003c\/p\u003e\u003cp\u003eEgan raises a host of intriguing questions: Why does McDonald's have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of \"perks\" like free meals for employees; from the American obsession with \"having it our way\" to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture--artisan and organic and what exactly \"natural\" means--to low culture--the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America's cuisine--like the nation itself--has been shaped by diverse influences from across the globe.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eDevoured \u003c\/em\u003eweaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sophie Egan\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0062390996\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780062390998\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e William Morrow \u0026amp; Company\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/23\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 416\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.90h x 5.20w x 1.10d","brand":"Sophie Egan","offers":[{"title":"Paperback","offer_id":43913289138431,"sku":"9780062390998","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_377fb464-753a-4f76-b8fa-e89478cb6bd9.jpg?v=1680617680"},{"product_id":"smart-casual-alison-pearlman-9780226154848","title":"Smart Casual: The Transformation of Gourmet Restaurant Style in America","description":"Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes-it was unthinkable that a gourmet chef would stoop to plate a burger or a taco in his kitchen. And yet today many of us will queue up for a seat at a loud, crowded noodle bar or eagerly seek out that farm-to-table restaurant where not only the burgers and fries are organic but the ketchup is homemade-but it's not just us: the critics will be there too, ready to award distinction. Haute has blurred with homey cuisine in the last few decades, but how did this radical change happen, and what does it say about current attitudes toward taste? Here with the answers is food writer Alison Pearlman. In \u003ci\u003eSmart Casual: \u003c\/i\u003e \u003ci\u003eThe Transformation of Gourmet Restaurant Style in America\u003c\/i\u003e, Pearlman investigates what she identifies as the increasing informality in the design of contemporary American restaurants. By design, Pearlman does not just mean architecture. Her argument is more expansive-she is as interested in the style and presentation of food, the business plan, and the marketing of chefs as she is in the restaurant's floor plan or menu design. Pearlman takes us hungrily inside the kitchens and dining rooms of restaurants coast to coast-from David Chang's Momofuku noodle bar in New York to the seasonal, French-inspired cuisine of Alice Waters and Thomas Keller in California to the deconstructed comfort food of Homaro Cantu's Moto in Chicago-to explore the different forms and flavors this casualization is taking. \u003ci\u003eSmart Casual\u003c\/i\u003e examines the assumed correlation between taste and social status, and argues that recent upsets to these distinctions have given rise to a new idea of sophistication, one that champions the omnivorous. The boundaries between high and low have been made flexible due to our desire to eat everything, try everything, and do so in a convivial setting. \u003cb\u003e \u003c\/b\u003e Through lively on-the-scene observation and interviews with major players and chefs, \u003ci\u003eSmart Casual\u003c\/i\u003e will transport readers to restaurants around the country to learn the secrets to their success and popularity. It is certain to give foodies and restaurant-goers something delectable to chew on.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Alison Pearlman\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 022615484X\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780226154848\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Chicago Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/06\/2015\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.65lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.90h x 5.80w x 0.60d","brand":"Alison Pearlman","offers":[{"title":"Paperback","offer_id":43913423094015,"sku":"9780226154848","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_69900d46-a5cd-4f89-8f1d-2e773fb97418.jpg?v=1680620327"},{"product_id":"urban-appetites-cindy-r-lobel-9780226322674","title":"Urban Appetites: Food and Culture in Nineteenth-Century New York","description":"Glossy magazines write about them, celebrities give their names to them, and you'd better believe there's an app (or ten) committed to finding you the right one. They are New York City restaurants and food shops. And their journey to international notoriety is a captivating one. The now-booming food capital was once a small seaport city, home to a mere six municipal food markets that were stocked by farmers, fishermen, and hunters who lived in the area. By 1890, however, the city's population had grown to more than one million, and residents could dine in thousands of restaurants with a greater abundance and variety of options than any other place in the United States. \u003cp\u003e\u003c\/p\u003e Historians, sociologists, and foodies alike will devour the story of the origins of New York City's food industry in \u003ci\u003eUrban Appetites\u003c\/i\u003e. Cindy R. Lobel focuses on the rise of New York as both a metropolis and a food capital, opening a new window onto the intersection of the cultural, social, political, and economic transformations of the nineteenth century. She offers wonderfully detailed accounts of public markets and private food shops; basement restaurants and immigrant diners serving favorites from the old country; cake and coffee shops; and high-end, French-inspired eating houses made for being seen in society as much as for dining. But as the food and the population became increasingly cosmopolitan, corruption, contamination, and undeniably inequitable conditions escalated. \u003ci\u003eUrban Appetites\u003c\/i\u003e serves up a complete picture of the evolution of the city, its politics, and its foodways.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Cindy R. Lobel\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 022632267X\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780226322674\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Chicago Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/03\/2015\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.25lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.90h x 6.00w x 0.80d","brand":"Cindy R. Lobel","offers":[{"title":"Paperback","offer_id":43913428893951,"sku":"9780226322674","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_c6b9801c-4e4a-41de-b507-383565e52b57.jpg?v=1680620362"},{"product_id":"the-culinarians-david-s-shields-9780226406893","title":"The Culinarians: Lives and Careers from the First Age of American Fine Dining","description":"\u003ci\u003eHe presided over Virginia's great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia's mountain spas, and fed two generations of Richmond epicures with terrapin and turkey.\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e This fascinating culinarian is John Dabney (1821-1900), who was born a slave, but later built an enterprising catering business. Dabney is just one of 175 influential cooks and restaurateurs profiled by David S. Shields in \u003ci\u003eThe Culinarians, \u003c\/i\u003ea beautifully produced encyclopedic history of the rise of professional cooking in America from the early republic to Prohibition. \u003cp\u003e\u003c\/p\u003e Shields's concise biographies include the legendary Julien, founder in 1793 of America's first restaurant, Boston's Restorator; and Louis Diat and Oscar of the Waldorf, the men most responsible for keeping the ideal of fine dining alive between the World Wars. Though many of the gastronomic pioneers gathered here are less well known, their diverse influence on American dining should not be overlooked--plus, their stories are truly entertaining. We meet an African American oyster dealer who became the Congressional caterer, and, thus, a powerful broker of political patronage; a French chef who was a culinary savant of vegetables and drove the rise of California cuisine in the 1870s; and a rotund Philadelphia confectioner who prevailed in a culinary contest with a rival in New York by staging what many believed to be the greatest American meal of the nineteenth century. He later grew wealthy selling ice cream to the masses. Shields also introduces us to a French chef who brought haute cuisine to wealthy prospectors and a black restaurateur who hosted a reconciliation dinner for black and white citizens at the close of the Civil War in Charleston. \u003cp\u003e\u003c\/p\u003e Altogether, \u003ci\u003eCulinarians \u003c\/i\u003eis a delightful compendium of charcuterie-makers, pastry-pipers, caterers, railroad chefs, and cooking school matrons--not to mention drunks, temperance converts, and gangsters--who all had a hand in creating the first age of American fine dining and its legacy of conviviality and innovation that continues today. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e David S. Shields\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 022640689X\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780226406893\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Chicago Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/26\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 560\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 7.10w x 1.70d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eChoice\u003c\/i\u003e 07\/01\/2018","brand":"David S. Shields","offers":[{"title":"Hardcover","offer_id":43913431711999,"sku":"9780226406893","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_f4f03ed2-d0ed-4285-8e72-9632d1a6e9d6.jpg?v=1680620378"},{"product_id":"fear-of-food-harvey-levenstein-9780226473741","title":"Fear of Food: A History of Why We Worry about What We Eat","description":"There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me? Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying!In \u003ci\u003eFear of Food \u003c\/i\u003eLevenstein reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the prominent scientists who first warned about deadly germs and poisons in foods, and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prize-winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140 by killing the life-threatening germs in their intestines, and Elmer McCollum, the \"discoverer\" of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the \"natural foods\" movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health and longevity by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly.In \u003ci\u003eFear of Food, \u003c\/i\u003eLevenstein offers a much-needed voice of reason; he expertly questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Harvey Levenstein\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0226473740\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780226473741\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Chicago Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/15\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 232\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.00lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.29h x 6.31w x 0.76d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 02\/15\/2012 pg. 122\u003cbr\u003e\u003ci\u003eChronicle of Higher Education\u003c\/i\u003e 03\/09\/2012 pg. 15\u003cbr\u003e\u003ci\u003eBooks \u0026amp; Culture\u003c\/i\u003e 05\/01\/2012 pg. 8\u003cbr\u003e\u003ci\u003eChoice\u003c\/i\u003e 11\/01\/2012","brand":"Harvey Levenstein","offers":[{"title":"Hardcover","offer_id":43913434038527,"sku":"9780226473741","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_5952e96e-9b15-49a4-82af-fcc3e731c72d.jpg?v=1680620392"},{"product_id":"pasta-silvano-serventi-9780231124423","title":"Pasta: The Story of a Universal Food","description":"\u003cp\u003eRanging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. \u003ci\u003ePasta: The Story of a Universal Food\u003c\/i\u003e shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMany myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine \u003ci\u003eMacaroni Journal\u003c\/i\u003e, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. \u003ci\u003ePastasciutta\u003c\/i\u003e, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. \u003cp\u003e\u003c\/p\u003eWhether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the \u003ci\u003etimballo\u003c\/i\u003e, this is the book for you. So dig in!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Silvano Serventi, Fran輟ise Sabban\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0231124422\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780231124423\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/06\/2002\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 416\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.62lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.40h x 6.26w x 1.20d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eKirkus Reviews\u003c\/i\u003e 11\/01\/2002 pg. 1600\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 12\/02\/2002 pg. 49\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 01\/01\/2003 pg. 841\u003cbr\u003e\u003ci\u003eUniv PR Books for Public Libry\u003c\/i\u003e 01\/01\/2003 pg. 58 - Strongly Recommended","brand":"Silvano Serventi","offers":[{"title":"Hardcover","offer_id":43913480274175,"sku":"9780231124423","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_c3fc22e9-a03e-4626-ba6f-7f1aacd0798c.jpg?v=1680620603"},{"product_id":"a-revolution-in-eating-james-mcwilliams-9780231129923","title":"A Revolution in Eating: How the Quest for Food Shaped America","description":"Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In \u003ci\u003eA Revolution in Eating\u003c\/i\u003e, James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. \u003cp\u003e\u003c\/p\u003eConfronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as \"fit for swine,\" became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine. \u003cp\u003e\u003c\/p\u003eWhile a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a \"culinary declaration of independence,\" prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define American cuisine. McWilliams demonstrates that this was a shift not so much in new ingredients or cooking methods, as in the way Americans imbued food and cuisine with values that continue to shape American attitudes to this day.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e James McWilliams\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0231129920\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780231129923\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/01\/2005\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 387\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.42lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.04h x 6.38w x 1.07d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 04\/25\/2005 pg. 45\u003cbr\u003e\u003ci\u003eKirkus Reviews\u003c\/i\u003e 05\/01\/2005 pg. 526\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 05\/15\/2005 pg. 139\u003cbr\u003e\u003ci\u003eIngram Advance\u003c\/i\u003e 07\/01\/2005 pg. 92\u003cbr\u003e\u003ci\u003eEntertainment Weekly\u003c\/i\u003e 08\/12\/2005 pg. 83\u003cbr\u003e\u003ci\u003eNew Yorker (The)\u003c\/i\u003e 09\/05\/2005 pg. 151\u003cbr\u003e\u003ci\u003eNew York Times\u003c\/i\u003e 11\/13\/2005 pg. 52\u003cbr\u003e\u003ci\u003eUniv PR Books for Public Libry\u003c\/i\u003e 01\/01\/2006 pg. 1 - Outstanding\u003cbr\u003e\u003ci\u003eChoice\u003c\/i\u003e 06\/01\/2006 pg. 1846","brand":"James McWilliams","offers":[{"title":"Hardcover","offer_id":43913481191679,"sku":"9780231129923","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_cfa714d5-2dc0-41ee-99b4-fcc87f35336b.jpg?v=1680620608"},{"product_id":"revolution-in-eating-james-mcwilliams-9780231129930","title":"Revolution in Eating: How the Quest for Food Shaped America","description":"\u003cp\u003eSugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In \u003ci\u003eA Revolution in Eating\u003c\/i\u003e, James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eConfronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as \"fit for swine,\" became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine. \u003cp\u003e\u003c\/p\u003eWhile a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a \"culinary declaration of independence,\" prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define American cuisine. McWilliams demonstrates that this was a shift not so much in new ingredients or cooking methods, as in the way Americans imbued food and cuisine with values that continue to shape American attitudes to this day.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e James McWilliams\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0231129939\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780231129930\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/26\/2007\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 400\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.14lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.88h x 6.06w x 0.70d","brand":"James McWilliams","offers":[{"title":"Paperback","offer_id":43913481224447,"sku":"9780231129930","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_cf91da42-9de9-4edd-bf17-4abe18f1a9f5.jpg?v=1680620609"},{"product_id":"british-food-colin-spencer-9780231131100","title":"British Food: An Extraordinary Thousand Years of History","description":"\u003cp\u003eUntil the middle of the nineteenth century, English cuisine was known throughout Europe as extraordinarily stylish, tasteful, and contemporary, designed to satisfy sophisticated palates. So, as Colin Spencer asks, why did British food \"decline so direly that it became a world-wide joke, and how is it now climbing back into eminence?\" This delectable volume traces the rich variety of foods that are inescapably British--and the thousand years of history behind them. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eColin Spencer's masterful and witty account of Britain's culinary heritage explores what has influenced and changed eating in Britain--from the Black Death, the Enclosures, the Reformation, the Age of Exploration, the Industrial Revolution, and the rise of capitalism to present-day threats posed by globalization, including factory farming, corporate control of food supplies, and the pervasiveness of prepackaged and fast foods. He situates the beginning of the decline in British cuisine in the Victorian age, when various social, historical, and economic factors--an emphasis on appearances, a worship of French cuisine, the rise of Nonconformism, which saw any pleasure as a sin, the alienation from rural life found in burgeoning towns, the rise and affluence of the new bourgeoisie, and much else--created a fear that simple cooking was vulgar. The Victorians also harbored suspicions that raw foods were harmful, encouraged by the publication of a key cookbook of the period, \u003ci\u003eMrs. Beeton's Book of Household Management.\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eHowever, twenty-first century British cooking is experiencing a glorious resurgence, fueled by television gurus and innovative restaurants with firm roots in the British tradition. This new interest in and respect for good food is showing the whole world, as Spencer puts it, \"that the old horror stories about British food are no longer true.\"\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Colin Spencer\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0231131100\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780231131100\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/05\/2003\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 400\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.99lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.30h x 7.25w x 1.12d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 11\/01\/2003 pg. 117\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 11\/01\/2003 pg. 464\u003cbr\u003e\u003ci\u003eChoice\u003c\/i\u003e 04\/01\/2004 pg. 1495","brand":"Colin Spencer","offers":[{"title":"Hardcover","offer_id":43913481421055,"sku":"9780231131100","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_8289a6ec-0a57-43dc-8af6-8fca995b02f5.jpg?v=1680620610"},{"product_id":"craving-earth-sera-young-9780231146098","title":"Craving Earth: Understanding Pica: The Urge to Eat Clay, Starch, Ice, and Chalk","description":"\u003cp\u003eHumans have eaten earth, on purpose, for more than 2,300 years. They also crave starch, ice, chalk, and other unorthodox items of food. Some even claim they are addicted and \"go crazy\" without these items, but why? \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSifting through extensive historical, ethnographic, and biomedical findings, Sera L. Young creates a portrait of pica, or nonfood cravings, from humans' earliest ingestions to current trends and practices. In engaging detail, she describes the substances most frequently consumed and the many methods (including the Internet) used to obtain them. She reveals how pica is remarkably prevalent (it occurs in nearly every human culture and throughout the animal kingdom), identifies its most avid partakers (pregnant women and young children), and describes the potentially healthful and harmful effects. She evaluates the many hypotheses about the causes of pica, from the fantastical to the scientific, including hunger, nutritional deficiencies, and protective capacities. Never has a book examined pica so thoroughly or accessibly, merging absorbing history with intimate case studies to illuminate an enigmatic behavior deeply entwined with human biology and culture.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sera Young\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0231146094\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780231146098\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/14\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 240\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.75lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.80h x 5.90w x 0.50d","brand":"Sera Young","offers":[{"title":"Paperback","offer_id":43913484894463,"sku":"9780231146098","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_d48250af-702b-4d6e-9cb8-33a24d319e59.jpg?v=1680620630"},{"product_id":"food-and-faith-in-christian-ken-albala-9780231149976","title":"Food and Faith in Christian Culture","description":"\u003cp\u003eWithout a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship among religious eating habits and politics, culture, and social structure. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eTheoretically rich and full of engaging portraits, essays consider the rise of food buying and consumerism in the fourteenth century, the Reformation ideology of fasting and its resulting sanctions against sumptuous eating, the gender and racial politics of sacramental food production in colonial America, and the struggle to define \"enlightened\" Lenten dietary restrictions in early modern France. Essays on the nineteenth century explore the religious implications of wheat growing and breadmaking among New Zealand's Maori population and the revival of the Agape meal, or love feast, among American brethren in Christ Church. Twentieth-century topics include the metaphysical significance of vegetarianism, the function of diet in Greek Orthodoxy, American Christian weight loss programs, and the practice of silent eating rituals among English Benedictine monks. Two introductory essays detail the key themes tying these essays together and survey food's role in developing and disseminating the teachings of Christianity, not to mention providing a tangible experience of faith.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ken Albala\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0231149972\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780231149976\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/27\/2011\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 280\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.85lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.90h x 6.00w x 0.70d","brand":"Ken Albala","offers":[{"title":"Paperback","offer_id":43913485648127,"sku":"9780231149976","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_32d58f74-6ea2-4483-9191-acc1dd709685.jpg?v=1680620635"},{"product_id":"cheese-pears-history-in-massimo-montanari-9780231152518","title":"Cheese, Pears, \u0026 History in a Proverb","description":"\u003cp\u003e\"Do not let the peasant know how good cheese is with pears\" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival cookbooks, agricultural and dietary treatises, literary works, and anthologies of beloved sayings, he finds in the nobility's demanding palates and delicate stomachs a compelling recipe for social conduct. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAt first, cheese and its visceral, earthy pleasures were treated as the food of Polyphemus, the uncivilized man-beast. The pear, on the other hand, became the symbol of ephemeral, luxuriant pleasure-an indulgence of the social elite. Joined together, cheese and pears adopted an exclusive savoir faire, especially as the \"natural phenomenon\" of taste evolved into a cultural attitude. Montanari's delectable history straddles written and oral traditions, economic and social relations, and thrills in the power of mental representation. His ultimate discovery shows that the enduring proverb, so wrapped up in history, operates not only as a repository of shared wisdom but also as a rich locus of social conflict.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Massimo Montanari\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0231152515\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780231152518\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/31\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 128\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.40lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.90h x 5.10w x 0.40d","brand":"Massimo Montanari","offers":[{"title":"Paperback","offer_id":43913486205183,"sku":"9780231152518","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_63ea5ba2-5387-4d4f-8412-f6dd82383918.jpg?v=1680620638"},{"product_id":"let-the-meatballs-rest-massimo-montanari-9780231157339","title":"Let the Meatballs Rest: And Other Stories about Food and Culture","description":"\u003cp\u003eKnown for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and engaging essays, this collection provides stimulating food for thought for those curious about one of life's most fundamental pleasures. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFocusing on the selection, preparation, and mythology of food, Montanari traverses such subjects as the status of the pantry over the centuries, the various strategies of cooking over time, the gastronomy of famine, the science of flavors, the changing characteristics of convivial rituals, the customs of the table, and the ever-evolving identity of food. He shows that cooking not only is a decisive part of our cultural heritage but also communicates essential information about our material and intellectual well-being. \u003cp\u003e\u003c\/p\u003eFrom the invention of basic bread making to chocolate's reputation for decadence, Montanari positions food culture as a lens through which we can plot changes in historical values and social and economic trends. Even the biblical tale of Jacob buying Esau's birthright for a bowl of lentils is a text full of essential meaning, representing civilization's important shift from a hunting to an agrarian society. Readers of all backgrounds will enjoy these delectable insights and their easy consumption in one companionable volume.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Massimo Montanari\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0231157339\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780231157339\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 01\/27\/2015\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 192\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.52lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.00h x 5.10w x 0.60d","brand":"Massimo Montanari","offers":[{"title":"Paperback","offer_id":43913487155455,"sku":"9780231157339","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_00faa4b2-602d-46b3-9f00-6bd137203bf6.jpg?v=1680620644"},{"product_id":"chow-chop-suey-anne-mendelson-9780231158602","title":"Chow Chop Suey: Food and the Chinese American Journey","description":"\u003cp\u003eChinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century \"chop suey\" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a virulently anti-Chinese climate is one of several pivotal events in Anne Mendelson's thoughtful history of American Chinese food. \u003ci\u003eChow Chop Suey\u003c\/i\u003e uses cooking to trace different stages of the Chinese community's footing in the larger white society. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMendelson begins with the arrival of men from the poorest district of Canton Province during the Gold Rush. She describes the formation of American Chinatowns and examines the curious racial dynamic underlying the purposeful invention of hybridized Chinese American food, historically prepared by Cantonese-descended cooks for whites incapable of grasping Chinese culinary principles. Mendelson then follows the eventual abolition of anti-Chinese immigration laws and the many demographic changes that transformed the face of Chinese cooking in America during and after the Cold War. Mendelson concludes with the post-1965 arrival of Chinese immigrants from Taiwan, Southeast Asia, and many regions of mainland China. As she shows, they have immeasurably enriched Chinese cooking in America but tend to form comparatively self-sufficient enclaves in which they, unlike their predecessors, are not dependent on cooking for a white clientele.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Anne Mendelson\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0231158602\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780231158602\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/29\/2016\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 352\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.35lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 6.10w x 1.20d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 10\/01\/2016 pg. 96\u003cbr\u003e\u003ci\u003eForeword\u003c\/i\u003e 11\/15\/2016\u003cbr\u003e\u003ci\u003eChoice\u003c\/i\u003e 07\/01\/2017","brand":"Anne Mendelson","offers":[{"title":"Hardcover","offer_id":43913487417599,"sku":"9780231158602","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_8330f65f-7e7a-4036-a4a2-58665dc809a1.jpg?v=1680620646"},{"product_id":"religion-food-and-eating-in-benjamin-e-zeller-9780231160315","title":"Religion, Food, and Eating in North America","description":"\u003cp\u003eThe way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eContributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. The volume makes an excellent resource for scholars hoping to add greater depth to their research and for instructors seeking a thematically rich, vivid, and relevant tool for the classroom.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Benjamin E. Zeller\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0231160313\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780231160315\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/11\/2014\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 376\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.08lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.06h x 6.03w x 0.68d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eChoice\u003c\/i\u003e 03\/01\/2015 pg. 1165","brand":"Benjamin E. Zeller","offers":[{"title":"Paperback","offer_id":43913487745279,"sku":"9780231160315","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_aff6d3fe-6472-4877-b24b-6d1a9dd29825.jpg?v=1680620648"},{"product_id":"the-winemakers-hand-natalie-berkowitz-9780231167567","title":"The Winemaker's Hand: Conversations on Talent, Technique, and Terroir","description":"In these fascinating interviews, winemakers from the United States and abroad clarify the complex process of converting grapes into wine, with more than forty vintners candidly discussing how a combination of talent, passion, and experience shape the outcome of their individual wines. Each winemaker details their personal approach to the various steps required to convert grapes into wine. Natalie Berkowitz speaks to winemakers from different backgrounds who work in diverse wine-producing regions, including Chile, England, France, Germany, Greece, Israel, Italy, Portugal, Slovenia, Spain, and the United States. They talk about familiar and unfamiliar grape varietals, their struggles with local terroirs, and the vagaries of Mother Nature. Some represent small family wineries with limited production while others work for corporations producing hundreds of thousands of bottles. Each individual offers rare insight into how new technologies are revolutionizing historic winemaking practices. The interviews are supplemented with personal recipes and maps of winemaking regions. An aroma wheel captures the vast array of wine's complex flavors and aromas.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Natalie Berkowitz\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0231167563\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780231167567\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/03\/2014\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 336\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.35lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 6.00w x 1.20d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 06\/01\/2014 pg. 14","brand":"Natalie Berkowitz","offers":[{"title":"Hardcover","offer_id":43913489875199,"sku":"9780231167567","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_20051291-47b8-41a6-b5a4-d54d001225d1.jpg?v=1680620661"},{"product_id":"note-by-note-cooking-herv-this-9780231164870","title":"Note-By-Note Cooking: The Future of Food","description":"\u003cp\u003e\u003ci\u003eNote-by-Note Cooking\u003c\/i\u003e is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese--these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eNote-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Hervé This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious--and inevitable--extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hervé This\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0231164874\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780231164870\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/13\/2016\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.70h x 5.70w x 0.70d","brand":"Hervé This","offers":[{"title":"Paperback","offer_id":43913491677439,"sku":"9780231164870","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_1808a54d-92c2-4778-b3c5-e421ba03bf1d.jpg?v=1680620670"},{"product_id":"all-manners-of-food-stephen-mennell-9780252064906","title":"All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present","description":"So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and \"multicultural\" cuisine. \u003cbr\u003e Debunking myths along the way, \u003ci\u003eAll Manners of Food\u003c\/i\u003e is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between \"court\" and \"country\" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Stephen Mennell\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0252064909\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780252064906\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Illinois Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/01\/1995\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 408\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.16lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.01h x 6.04w x 0.93d","brand":"Stephen Mennell","offers":[{"title":"Paperback","offer_id":43913509208319,"sku":"9780252064906","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_65deb9ad-03d8-497f-a2b6-f91309a0a14d.jpg?v=1680620760"},{"product_id":"food-and-cooking-in-victorian-andrea-l-broomfield-9780275987084","title":"Food and Cooking in Victorian England: A History","description":"Nine recipes serve as entry points for detailing the history of food production, cooking, and diet throughout Queen Victoria's reign in England. More than that, however, Broomfield offers an introduction to the world of everyday dining, food preparation, and nutrition during one of the most interesting periods of English history. Food procurement, kitchen duties, and dining conventions were almost always dictated by one's socioeconomic status and one's gender, but questions still remain. Who was most likely to dine out? Who was most likely to be in charge of the family flatware and fine china? Who washed the dishes? Who could afford a fine piece of meat once a week, once a month, or never? How much did one's profession dictate which meal times were observed and when? All these questions and more are answered in this illuminating history of food and cooking in Victorian England.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Andrea L. Broomfield\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0275987086\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780275987084\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Praeger\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/01\/2007\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.12lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.50h x 6.45w x 0.87d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 08\/01\/2007 pg. 111","brand":"Andrea L. Broomfield","offers":[{"title":"Hardcover","offer_id":43913549480191,"sku":"9780275987084","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_edf8b081-b1d2-4335-b110-00671c91fd78.jpg?v=1680620993"},{"product_id":"the-other-milk-jia-chen-fu-9780295744032","title":"The Other Milk: Reinventing Soy in Republican China","description":"\u003cp\u003eIn the early twentieth century, China was stigmatized as the \"Land of Famine.\" Meanwhile in Europe and the United States, scientists and industrialists seized upon the soybean as a miracle plant that could help build modern economies and healthy nations. Soybeans, protein-packed and domestically grown, were a common food in China, and soybean milk (\u003ci\u003edoujiang\u003c\/i\u003e) was poised for reinvention for the modern age. Scientific soybean milk became a symbol of national growth and development on Chinese terms, and its competition with cow's milk reflected China's relationship to global modernity and imperialism.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Other Milk\u003c\/i\u003e explores the curious paths that led to the notion of the deficient Chinese diet and to soybean milk as the way to guarantee food security for the masses. Jia-Chen Fu's in-depth examination of the intertwined relationships between diet, health, and nation illuminates the multiple forces that have been essential in the formation of nutrition science in China.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jia-Chen Fu\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0295744030\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780295744032\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Washington Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/18\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.94lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 6.00w x 0.65d","brand":"Jia-Chen Fu","offers":[{"title":"Paperback","offer_id":43913566093567,"sku":"9780295744032","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_1b660525-a2e6-4823-b664-09a6c74850d6.jpg?v=1680621091"},{"product_id":"the-hamburger-josh-ozersky-9780300144499","title":"The Hamburger: A History","description":"What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is it cooking or commodity? An icon of freedom or the quintessence of conformity? This fast-paced and entertaining book unfolds the immense significance of the hamburger as an American icon. Josh Ozersky shows how the history of the burger is entwined with American business and culture and, unexpectedly, how the burger's story is in many ways the story of the country that invented (and reinvented) it. Spanning the years from the nineteenth century with its waves of European immigrants to our own era of globalization, the book recounts how German hamburg steak evolved into hamburgers for the rising class of urban factory workers and how the innovations of the White Castle System and the McDonald's Corporation turned the burger into the Model T of fast food. The hamburger played an important role in America's transformation into a mobile, suburban culture, and today, America's favorite sandwich is nothing short of an irrepressible economic and cultural force. How this all happened, and why, is a remarkable story, told here with insight, humor, and gusto.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Josh Ozersky\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0300144490\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780300144499\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Yale University Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/15\/2008\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 184\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.73lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.00h x 7.00w x 0.39d\u003cbr\u003e\u003cb\u003eLarge Print\u003c\/b\u003e","brand":"Josh Ozersky","offers":[{"title":"Paperback","offer_id":43913595453695,"sku":"9780300144499","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_bacc04ed-cc34-40f2-ac9d-06e0e8dfd894.jpg?v=1680621264"},{"product_id":"out-of-the-east-paul-freedman-9780300151350","title":"Out of the East: Spices and the Medieval Imagination","description":"\u003cp\u003e\u003cb\u003eHow medieval Europe's infatuation with expensive, fragrant, and exotic spices led to an era of colonial expansion and the discovery of new worlds\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e The demand for spices in medieval Europe was extravagant and was reflected in the pursuit of fashion, the formation of taste, and the growth of luxury trade. It inspired geographical and commercial exploration, as traders pursued such common spices as pepper and cinnamon and rarer aromatic products, including ambergris and musk. Ultimately, the spice quest led to imperial missions that were to change world history.\u003cp\u003eThis engaging book explores the demand for spices: why were they so popular, and why so expensive? Paul Freedman surveys the history, geography, economics, and culinary tastes of the Middle Ages to uncover the surprisingly varied ways that spices were put to use--in elaborate medieval cuisine, in the treatment of disease, for the promotion of well-being, and to perfume important ceremonies of the Church. Spices became symbols of beauty, affluence, taste, and grace, Freedman shows, and their expense and fragrance drove the engines of commerce and conquest at the dawn of the modern era.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Paul Freedman\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0300151357\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780300151350\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Yale University Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/01\/2009\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.84lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 5.60w x 0.70d","brand":"Paul Freedman","offers":[{"title":"Paperback","offer_id":43913595945215,"sku":"9780300151350","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_12dfefac-c953-4d19-b1b1-0308cbf25c99.jpg?v=1680621267"},{"product_id":"the-physiology-of-taste-jean-anthelme-brillat-savarin-9780307269720","title":"The Physiology of Taste: Or Meditations on Transcendental Gastronomy; Introduction by Bill Buford","description":"A culinary classic on the joys of the table--written by the gourmand who so famously stated, \"Tell me what you eat, and I will tell you what you are\"--in a handsome new edition of M. F. K. Fisher's distinguished translation and with a new introduction by Bill Buford. \u003cp\u003e\u003c\/p\u003eFirst published in France in 1825 and continuously in print ever since, \u003ci\u003eThe Physiology of Taste \u003c\/i\u003eis a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jean Anthelme Brillat-Savarin\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0307269728\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780307269720\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Everyman's Library\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/06\/2009\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 504\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.25lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.06h x 5.24w x 1.14d","brand":"Jean Anthelme Brillat-Savarin","offers":[{"title":"Hardcover","offer_id":43913617178879,"sku":"9780307269720","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_47d24bea-7d4e-4ab4-95f2-3de5f53a25e2.jpg?v=1680621389"},{"product_id":"the-wild-vine-todd-kliman-9780307409379","title":"The Wild Vine: A Forgotten Grape and the Untold Story of American Wine","description":"A rich romp through untold American history featuring fabulous characters, \u003ci\u003eThe Wild Vine\u003c\/i\u003e is the tale of a little-known American grape that rocked the fine-wine world of the nineteenth century and is poised to do so again today. \u003cp\u003e\u003c\/p\u003eAuthor Todd Kliman sets out on an epic quest to unravel the mystery behind Norton, a grape used to make a Missouri wine that claimed a prestigious gold medal at an international exhibition in Vienna in 1873. At a time when the vineyards of France were being ravaged by phylloxera, this grape seemed to promise a bright future for a truly American brand of wine-making, earthy and wild. And then Norton all but vanished. What happened?\u003cbr\u003e The narrative begins more than a hundred years before California wines were thought to have put America on the map as a wine-making nation and weaves together the lives of a fascinating cast of renegades. We encounter the suicidal Dr. Daniel Norton, tinkering in his experimental garden in 1820s Richmond, Virginia. Half on purpose and half by chance, he creates a hybrid grape that can withstand the harsh New World climate and produce good, drinkable wine, thus succeeding where so many others had failed so fantastically before, from the Jamestown colonists to Thomas Jefferson himself. Thanks to an influential Long Island, New York, seed catalog, the grape moves west, where it is picked up in Missouri by German immigrants who craft the historic 1873 bottling. Prohibition sees these vineyards burned to the ground by government order, but bootleggers keep the grape alive in hidden backwoods plots. Generations later, retired Air Force pilot Dennis Horton, who grew up playing in the abandoned wine caves of the very winery that produced the 1873 Norton, brings cuttings of the grape back home to Virginia. Here, dot-com-millionaire-turned-vintner Jenni McCloud, on an improbable journey of her own, becomes Norton's ultimate champion, deciding, against all odds, to stake her entire reputation on the outsider grape.\u003cbr\u003e Brilliant and provocative, \u003ci\u003eThe Wild Vine\u003c\/i\u003e shares with readers a great American secret, resuscitating the Norton grape and its elusive, inky drink and forever changing the way we look at wine, America, and long-cherished notions of identity and reinvention.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Todd Kliman\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0307409376\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780307409379\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Crown Publishing Group (NY)\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/03\/2011\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.54lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.93h x 5.25w x 0.77d","brand":"Todd Kliman","offers":[{"title":"Paperback","offer_id":43913621831935,"sku":"9780307409379","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_30d535eb-144b-4d2e-9d75-b21576484594.jpg?v=1680621417"},{"product_id":"the-table-comes-first-adam-gopnik-9780307476968","title":"The Table Comes First: Family, France, and the Meaning of Food","description":"\u003cp\u003eFrom the author of \u003ci\u003eParis to the Moon\u003c\/i\u003e, a beguiling tour of the morals and manners of our present food mania, in search of eating's deeper truths. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eNever before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing. With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding heaven in a mouthful. But have we come any closer to discovering the true meaning of food in our lives? With inimitable charm and learning, Adam Gopnik takes us on a beguiling journey in search of that meaning as he charts America's recent and rapid evolution from commendably aware eaters to manic, compulsive gastronomes.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Adam Gopnik\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0307476960\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780307476968\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Vintage\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/21\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 336\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.58lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.01h x 5.25w x 0.72d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNew York Times Book Review\u003c\/i\u003e 09\/23\/2012 pg. 24","brand":"Adam Gopnik","offers":[{"title":"Paperback","offer_id":43913623961855,"sku":"9780307476968","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_201fff9c-3805-49c7-8b22-9dce5b026ed1.jpg?v=1680621429"},{"product_id":"food-in-early-modern-europe-robert-w-allen-9780313319624","title":"Food in Early Modern Europe","description":"\u003cp\u003eRarely do we read about the roles of food in history. Yet its study offers us a humanizing look at those who lived before us. This unique book examines food's importance during the massive evolution of Europe following the Middle Ages. It was a time when even forks and table manners were remarkable and new. Food became a cardinal concern in explorations of the New World, as well as a fundamental element of global trade. Agricultural revolution gave rise to new farming methods. Science illuminated diet and nutrition. Food historian Ken Albala has written the perfect book for students and other readers interested in the myriad aspects of food in Early Modern Europe. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThis book answers such questions as: Why did people toil and travel for certain foods, such as spices, when they were already surrounded by an abundance of edible plants at home? How did foods fit in the ritual life of the ordinary villager? Why were people expected to avoid meat for long periods? Why were nobles and peasants expected to eat different food than the lower classes? How did cooking methods differ from our own? This guide also includes many period recipes, never before available in English, along with evocative illustrations and a timeline.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ken Albala\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0313319626\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780313319624\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Greenwood\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/28\/2003\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 280\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.23lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.70h x 6.18w x 0.98d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAmerican Reference Bks Annual\u003c\/i\u003e 01\/01\/2004 pg. 600","brand":"Ken Albala","offers":[{"title":"Hardcover","offer_id":43913682714879,"sku":"9780313319624","price":70.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_fc9a0190-ac6f-4fd4-bdc6-2d6ad0e4e70b.jpg?v=1680621704"},{"product_id":"cooking-in-europe-1250-1650-ken-albala-9780313330964","title":"Cooking in Europe, 1250-1650","description":"\u003cp\u003eEver get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAn introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ken Albala\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0313330964\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780313330964\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Greenwood\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/01\/2006\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 200\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.34lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.34h x 7.02w x 0.71d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eReference and Research Bk News\u003c\/i\u003e 11\/01\/2006 pg. 316\u003cbr\u003e\u003ci\u003eSchool Library Journal\u003c\/i\u003e 02\/01\/2007 pg. 130","brand":"Ken Albala","offers":[{"title":"Hardcover","offer_id":43913684943103,"sku":"9780313330964","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_5d046351-e8ed-4053-9f49-32dbdea914fb.jpg?v=1680621713"},{"product_id":"cooking-in-europe-1650-1850-ivan-p-day-9780313346248","title":"Cooking in Europe, 1650-1850","description":"\u003cp\u003eFrom the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis XV to the French Revolution, and the reign of Napoleon to the Victorian Era. Author Ivan Day, a renowned food historian who specializes in meticulous recreation of these amazing dishes for museum exhibitions, makes them accessible with clear explanations of techniques and unusual ingredients. Recipes include examples from France, Italy, England, Austria, Germany, Holland, Portugal, Spain, and Scotland, from the simple Salad of Pomegranate from La Varenne Careme's 1651 cookbook to the elaborate Boar's Head in Galantine of Careme's 1833 cookbook. This unique cookbook is a culinary treasure trove to complement all European History library collections. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAs Day shows in his narrative and recipes, the principal theme in the story of food during the two centuries is the rapid spread of French fine cooking throughout Europe and its gradual percolation down the social scale. However, despite the domination of French cuisine at higher levels, most nations managed to cling proudly to their own indigenous traditions. A lively introduction explains the dramatic shift in culinary taste led by the exuberant creativity of French cooks. Cookbooks started to emerge from the Paris printing presses after a hundred years of silence. Numerous innovations completely transformed French cuisine and swept away all remnants of lingering medieval taste. There were new efficient cooking techniques for the kitchens of powerful and wealthy. For all, there were new ingredients from New World and new cooking mediums such as the mechanical spit and roasting ranges that made cooking cleaner and less back breaking. The recipes, each with a short explanation, are organized by type of dish. Categories include salads and cold dishes; soups; meat; poultry; fish and seafood; vegetables and fungi; eggs and dairy; sauces; savory pastries; starches, pastas, and legumes; breads and cakes; sweet pastries and puddings; fruit, nuts, and flower preserves; sweets and confections; jellies and ices; and drinks. Occasional sidebars offer period menus of, for example, elaborate feasts. A glossary and an appendix listing suppliers of equipment and ingredients are added features.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ivan P. Day\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0313346240\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780313346248\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Greenwood\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/01\/2008\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 200\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.25lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.80h x 7.00w x 0.70d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eReference and Research Bk News\u003c\/i\u003e 05\/01\/2009 pg. 286","brand":"Ivan P. Day","offers":[{"title":"Hardcover","offer_id":43913687728383,"sku":"9780313346248","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_ade4689e-3a8c-45b9-8643-96b66b5fb2d4.jpg?v=1680621725"},{"product_id":"food-in-the-united-states-megan-j-elias-9780313354106","title":"Food in the United States, 1890-1945","description":"\u003cp\u003e\u003cb\u003eNo American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFrom the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augured the introduction of \"road food,\" and the growth of commercial transportation meant that a wider assortment of foods was available year round. Major food crises occurred during the Depression and two world wars. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eFood in the United States, 1890-1945\u003c\/i\u003e documents these changes, taking students and general readers through the period to explain what our foodways say about our society. This intriguing narrative is enlivened with numerous period anecdotes that bring America history alive through food history.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Megan J. Elias\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0313354103\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780313354106\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Greenwood\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 06\/01\/2009\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 172\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.86lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.50h x 6.06w x 0.66d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eChoice\u003c\/i\u003e 11\/01\/2009\u003cbr\u003e\u003ci\u003eScitech Book News\u003c\/i\u003e 09\/01\/2009 pg. 165","brand":"Megan J. Elias","offers":[{"title":"Hardcover","offer_id":43913688187135,"sku":"9780313354106","price":61.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_8f199cfa-d17b-4804-8bfa-97cc5dbdbf22.jpg?v=1680621727"},{"product_id":"food-in-medieval-times-melitta-weiss-adamson-9780313361760","title":"Food in Medieval Times","description":"\u003cp\u003eStudents and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat--the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Melitta Weiss Adamson\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0313361762\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780313361760\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Greenwood\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/01\/2004\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.91lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.21h x 6.14w x 0.61d","brand":"Melitta Weiss Adamson","offers":[{"title":"Paperback","offer_id":43913690087679,"sku":"9780313361760","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_43b0d72a-88a0-44c4-8c62-692a90d1a15c.jpg?v=1680621735"},{"product_id":"history-of-american-cooking-merril-d-smith-9780313387111","title":"History of American Cooking","description":"\u003cp\u003e\u003cb\u003eIdeal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the \"how\" and \"why\" of eating.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThis book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Crisco--a shortening product intended as a substitute for lard--upon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future. \u003cp\u003e\u003c\/p\u003eThe author describes cooking methods used throughout American history, spotlighting why particular methods were used and how they were used to produce particular dishes. The historical presentation of information will be particularly useful to high school students studying U.S. history and learning about how wartime and new technology affects life across society. General readers will enjoy learning about the topics mentioned above, as well as the in-depth discussions of such dishes as fried chicken, donuts, and Thanksgiving turkey. Numerous sample recipes are also included.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Merril D. Smith\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0313387117\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780313387111\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e ABC-CLIO\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 01\/09\/2013\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.10lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.30h x 6.30w x 0.80d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 05\/01\/2013 pg. 104\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 05\/01\/2013 pg. 72","brand":"Merril D. Smith","offers":[{"title":"Hardcover","offer_id":43913693298943,"sku":"9780313387111","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_1293c8ed-b832-45d9-abfb-8af04c254244.jpg?v=1680621748"},{"product_id":"gastronaut-stefan-gates-9780156030977","title":"Gastronaut: Adventures in Food for the Romantic, the Foolhardy, and the Brave","description":"An irreverent journey through the culinary world of the exotic, the bizarre, and the truly extraordinary, \u003cem\u003eGastronaut\u003c\/em\u003e is equal parts cookbook and quest book. For your bedside or your stoveside, this hilarious and captivating journey through some of the strangest food experiences, past and present, is divided into three levels of escalating difficulty. Whether you're ready to gild your breakfast sausages with gold, re-create the Last Supper, or cook a whole pig in an underground fire pit, this book takes it all on with gusto and little regard for what one might call decency. \u003cp\u003e\u003c\/p\u003e\u003cem\u003eGastronaut\u003c\/em\u003e answers questions like: \u003cbr\u003e - what foods make us fart? \u003cbr\u003e - how do you make your own moonshine? \u003cbr\u003e - is it possible to teach grandmas to suck eggs? \u003cbr\u003e - how would you stage a bacchanalian orgy in the comfort of your own home? \u003cbr\u003e Here is the perfect book for people who are fascinated by the wilder side of food and who, every now and then, want to show off their penchant for the extreme. \u003cp\u003e\u003c\/p\u003e \u003cbr\u003e\u003cstrong\u003e\u003cem\u003eTHE GASTRONAUT'S CREED\u003c\/em\u003e\u003c\/strong\u003e \u003cbr\u003e Food will consume 16 percent of my life. That life is too precious to waste; therefore: \u003cbr\u003e - I resolve, whenever possible, to transform food from fuel into love, power, adventure, poetry, sex, or drama. \u003cbr\u003e - I will never turn down the opportunity to taste or cook something new. \u003cbr\u003e - I will never forget: canap駸 are evil. \u003cbr\u003e - I will remember that culinary disaster does not necessarily equal failure. \u003cbr\u003e - I will always keep a jar of pesto to hand in case of the latter.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Stefan Gates\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0156030977\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780156030977\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/03\/2006\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.57lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.98h x 5.34w x 0.66d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 02\/20\/2006 pg. 152\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 04\/01\/2006 pg. 117","brand":"Stefan Gates","offers":[{"title":"Paperback","offer_id":43914143105279,"sku":"9780156030977","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_38afd1ef-fb65-4b9e-b47a-0f306d80da2f.jpg?v=1680640583"},{"product_id":"extra-virginity-tom-mueller-9780393070217","title":"Extra Virginity: The Sublime and Scandalous World of Olive Oil","description":"For millennia, fresh olive oil has been one of life's necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and \"extra-virgin Italian\" has become the highest standard of quality.\u003cbr\u003e\u003cbr\u003e But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in \u003cem\u003eThe New Yorker\u003c\/em\u003e, Tom Mueller has become the world's expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, \u003cem\u003eExtra Virginity\u003c\/em\u003e is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name \"extra-virgin.\"\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Tom Mueller\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0393070212\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780393070217\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e W. W. Norton \u0026amp; Company\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/05\/2011\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.20lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.50h x 6.20w x 0.80d\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e Gourmand World Cookbook Awards (USA Only) - Winner\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 10\/01\/2011 pg. 96\u003cbr\u003e\u003ci\u003eKirkus Reviews\u003c\/i\u003e 10\/01\/2011\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 10\/31\/2011\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 01\/24\/2012","brand":"Tom Mueller","offers":[{"title":"Hardcover","offer_id":43919650226431,"sku":"9780393070217","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_008f60bc-2a93-4236-a3d9-69dc962c405b.jpg?v=1680810572"},{"product_id":"the-anchor-brewing-story-david-burkhart-9780399581236","title":"The Anchor Brewing Story: America's First Craft Brewery \u0026 San Francisco's Original Anchor Steam Beer","description":"\u003cb\u003eThe sweeping illustrated story of America's oldest and most iconic craft brewery, featuring a history of American brewing traditions and homebrew recipes for Anchor's top brews including Anchor Steam and California Lager\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A tale of worldly curiosity, brilliance, persistence, and a thirst to succeed . . . If you ever wondered why beer drinkers get passionate about good beer, read this book.\"--Charlie Papazian, author of \u003ci\u003eThe Complete Joy of Homebrewing\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eSan Francisco's Anchor Brewing Co. is one of America's oldest breweries, with an extraordinary heritage rooted in the California Gold Rush. Undaunted and resilient, it has survived earthquakes, fires, insolvency, and Prohibition. In 1965, when mass-produced, mass-marketed beer completely dominated the American brewing landscape, Fritz Maytag rescued the nation's smallest brewery and its unique Anchor Steam Beer from the brink of bankruptcy. Focusing on tradition, quality, and flavor, Maytag transformed Anchor Brewing, igniting a revolution that paved the way for today's craft beer movement. \u003cp\u003e\u003c\/p\u003eAnchor brewery historian David Burkhart tells the story of America's first craft brewery in this compellingly definitive insider's guide. With three hundred images--most shown for the first time--and original homebrew recipes for four of Anchor's iconic brews (Anchor Steam, Anchor California Lager, Anchor Porter, and Liberty Ale), \u003ci\u003eThe Anchor Brewing Story\u003c\/i\u003e is a book for beer drinkers, homebrewers, pro brewers, entrepreneurs, San Francisco-philes, and anyone who loves a good comeback tale.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e David Burkhart\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0399581235\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780399581236\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/15\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.50lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.16h x 8.11w x 1.10d","brand":"David Burkhart","offers":[{"title":"Hardcover","offer_id":43919688958207,"sku":"9780399581236","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_920e0c69-9681-4ed5-b138-b100b733f83e.jpg?v=1680810768"},{"product_id":"theology-on-the-menu-david-grumett-9780415496834","title":"Theology on the Menu: Asceticism, Meat and Christian Diet","description":"\u003cp\u003eFood - what we eat, how much we eat, how it is produced and prepared, and its cultural and ecological significance- is an increasingly significant topic not only for scholars but for all of us. \u003cem\u003eTheology on the Menu\u003c\/em\u003e is the first systematic and historical assessment of Christian attitudes to food and its role in shaping Christian identity. David Grumett and Rachel Muers unfold a fascinating history of feasting and fasting, food regulations and resistance to regulation, the symbolism attached to particular foods, the relationship between diet and doctrine, and how food has shaped inter-religious encounters. Everyone interested in Christian approaches to food and diet or seeking to understand how theology can engage fruitfully with everyday life will find this book a stimulus and an inspiration.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e David Grumett, Rachel Muers\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0415496837\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780415496834\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Routledge\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/29\/2010\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 222\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 6.10w x 0.50d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eReference and Research Bk News\u003c\/i\u003e 08\/01\/2010 pg. 19","brand":"David Grumett","offers":[{"title":"Paperback","offer_id":43919720481023,"sku":"9780415496834","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_b2d0b8d6-bf78-4d67-95da-206517f49119.jpg?v=1680811517"},{"product_id":"meathooked-marta-zaraska-9780465036622","title":"Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat","description":"One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbequed, and fried delights that tempt us. What makes us crave animal protein, and what makes it so hard to give up? And if consuming meat is truly unhealthy for human beings, why didn't't evolution turn us all into vegetarians in the first place? \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eMeathooked\u003c\/i\u003e, science writer Marta Zaraska explores what she calls the \"meat puzzle\" our love of meat, despite its harmful effects. Zaraska takes us on a witty tour of meat cultures around the word, stopping in India's unusual steakhouses, animal sacrifices at temples in Benin, and labs in the Netherlands that grow meat in petri dishes. From the power of evolution to the influence of the meat lobby, and from our genetic makeup to the traditions of our foremothers, she reveals the interplay of forces that keep us hooked on animal protein. \u003cp\u003e\u003c\/p\u003e A book for everyone from the diehard carnivore to the committed vegan, \u003ci\u003eMeathooked\u003c\/i\u003e illuminates one of the most enduring features of human civilization, ultimately shedding light on why meat-eating will continue to shape our bodies -- and our world -- into the foreseeable future.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Marta Zaraska\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0465036627\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780465036622\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Basic Books\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/23\/2016\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.00lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.20h x 6.40w x 1.10d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eDiscover\u003c\/i\u003e 03\/01\/2016 pg. 20\u003cbr\u003e\u003ci\u003eKirkus Reviews\u003c\/i\u003e 11\/15\/2015\u003cbr\u003e\u003ci\u003eQuill \u0026amp; Quire\u003c\/i\u003e 01\/01\/2016 pg. 40\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 02\/15\/2016 pg. 19\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 03\/04\/2016","brand":"Marta Zaraska","offers":[{"title":"Hardcover","offer_id":43919805120767,"sku":"9780465036622","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_bae14f2f-297f-4004-a0bd-1315bf5bc9b1.jpg?v=1680812010"},{"product_id":"tea-basics-ric-rhinehart-9780471185185","title":"Tea Basics: A Quick and Easy Guide","description":"TEA BASICS \u003cp\u003e\u003c\/p\u003eYour complete guide to the perfect cup \u003cp\u003e\u003c\/p\u003eCivilized, soothing, delicious, and relaxing . . . tea offers an ideal refuge from the fast pace and stressful demands of life today. But with the astonishing array of teas currently available, how do you find a cup you can really call your own? \u003cp\u003e\u003c\/p\u003eStart with Tea Basics. This handy reference covers all of the essentials of tea buying, brewing, and tasting, and explores the comforts of ritual and healing that tea has provided through the centuries. As you sip and savor the wonderful flavors of black teas, green teas, oolongs, and scented\/herbal teas, you'll understand why tea is consumed by more people worldwide than any other drink except water. So put the kettle on, put your feet up, and immerse yourself in Tea Basics  Inside you'll find: \u003cbr\u003e* Tea facts: its origins, history, and many varieties \u003cbr\u003e* Guidance on selection, blending, brewing, tasting, and storage \u003cbr\u003e* Tips on tea etiquette \u003cbr\u003e* A tea-tasting glossary \u003cbr\u003e* Select sources of tea and related equipment\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ric Rhinehart, Wendy Rasmussen\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0471185183\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780471185185\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/07\/1998\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 204\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.54lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.49h x 5.48w x 0.58d","brand":"Ric Rhinehart","offers":[{"title":"Paperback","offer_id":43919873835263,"sku":"9780471185185","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_ef561b6c-3622-4e1f-afba-940d8f8c2e63.jpg?v=1680812385"},{"product_id":"the-physiology-of-taste-jean-anthelme-brillat-savarin-9780486837994","title":"The Physiology of Taste","description":"\"Tell me what you eat and I will tell you what you are,\" declares French author Jean Anthelme Brillat-Savarin in one of the aphorisms that introduces this 1825 masterpiece on the subject of cooking as an art and eating as a pleasure. Humorous, satirical, and convivial, this extended paean to the joys of food and drink has earned an enduring place in the world's literature.\u003cbr\u003eBrillat-Savarin found his true passion in gastronomy, asserting that \"the discovery of a new dish does more for the happiness of mankind than the discovery of a new star.\" In his sparkling anecdotal style, he offers witty meditations on the senses, the science of gastronomy, the erotic virtue of truffles, hunting wild turkeys in America, Parisian restaurants, the history of cooking, corpulence, diets, the best ways of making coffee and chocolate, and a hundred other engaging topics. He also shares some of his best recipes, including tunny omelette, pheasant, and Swiss fondue. No cook, chef, gourmet, or lover of fine food should miss this landmark in the gastronomic literature, a timeless work that has charmed and informed two centuries of epicures.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jean Anthelme Brillat-Savarin\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0486837998\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780486837994\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Dover Publications\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/16\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 352\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.05lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.40h x 5.40w x 1.00d","brand":"Jean Anthelme Brillat-Savarin","offers":[{"title":"Paperback","offer_id":43919922659583,"sku":"9780486837994","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_175fcd91-c209-4a7c-8e7e-d2dcde0ce23e.jpg?v=1680812658"},{"product_id":"camembert-4-pierre-boisard-9780520225503","title":"Camembert: A National Myth Volume 4","description":"Camembert-delectably fragrant, creamy-centered, neatly boxed-is the most popular and most famous French cheese. Originally made by hand in the Norman countryside, it is now mass-produced internationally, yet Camembert remains a national symbol for France, emblematic of its cultural identity. In this witty and entertaining book, Pierre Boisard investigates the history of Camembert and its legend. He considers the transformation of France's cheese-making industry and along the way gives a highly selective, yet richly detailed history of France-from the Revolution to the European Union. \u003ci\u003eCamembert: A National Myth \u003c\/i\u003eweaves together culinary and social history in a fascinating tale about the changing nature of food with implications for every modern consumer. \u003cbr\u003e\u003cbr\u003eAs the legend goes, by coincidence, grand design, or clever marketing, the birth of Camembert corresponds almost exactly in time with the birth of the French republic. In this book, republicans and Bonapartists, revolutionaries and priests are reconciled over the contents of a little round box, originating a great myth and a great nation. The story of the cheese's growing fame features Napoleon, Louis Pasteur, the soldiers of the First World War, and many others. \u003cbr\u003e\u003cbr\u003eBeneath this intriguing story, however, runs a grittier tale about the history of food production. We learn, for example, how Camembert became white-a topic that becomes a metaphor for the sanitation of the countryside-and how Americans discovered the secrets of its production. As he describes the transformation of the Camembert industry and the changing quality of the cheese itself, Boisard reveals what we stand to lose from industrialization, the hallmark of the past century. \u003cbr\u003e\u003cbr\u003eToday, small producers of raw-milk, ladle-molded Camembert are fighting to keep their tradition alive. Boisard brings us to a new appreciation of the sensual appeal of a lovely cheese and whets the appetite for a taste of the authentic product.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Pierre Boisard\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0520225503\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780520225503\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of California Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/01\/2003\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 267\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.18lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.24h x 6.40w x 0.95d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 06\/15\/2003 pg. 93\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 07\/01\/2003 pg. 1854\u003cbr\u003e\u003ci\u003eChoice\u003c\/i\u003e 01\/01\/2004 pg. 930\u003cbr\u003e\u003ci\u003eUniv PR Books for Public Libry\u003c\/i\u003e 01\/01\/2004 pg. 52 - Recommended\/Special Interest","brand":"Pierre Boisard","offers":[{"title":"Hardcover","offer_id":43919941501183,"sku":"9780520225503","price":42.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_397518a7-6235-4ebd-bf89-91ac4f9f95e2.jpg?v=1680812756"},{"product_id":"eating-right-in-the-renaissance-ken-albala-9780520229471","title":"Eating Right in the Renaissance: Volume 2","description":"Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eEating Right in the Renaissance \u003c\/i\u003etakes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more. \u003cbr\u003e\u003cbr\u003eWhereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ken Albala\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0520229479\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780520229471\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of California Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/01\/2002\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 324\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.48lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 6.35w x 1.10d","brand":"Ken Albala","offers":[{"title":"Hardcover","offer_id":43919942025471,"sku":"9780520229471","price":47.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_4e3f350c-c82a-46a5-93c0-e53b0d691710.jpg?v=1680812759"},{"product_id":"zinfandel-charles-l-sullivan-9780520239692","title":"Zinfandel: A History of a Grape and Its Wine","description":"The Zinfandel grape--currently producing big, rich, luscious styles of red wine--has a large, loyal, even fanatical following in California and around the world. The grape, grown predominantly in California, has acquired an almost mythic status--in part because of the caliber of its wines and its remarkable versatility, and in part because of the mystery surrounding its origins. Charles Sullivan, a leading expert on the history of California wine, has at last written the definitive history of Zinfandel. Here he brings together his deep knowledge of wine with the results of his extensive research on the grape in the United States and Europe in a book that will entertain and enlighten wine aficionados and casual enthusiasts. In this lively book, Sullivan dispels the false legend that has obscured Zinfandel's history for almost a century, reveals the latest scientific findings about the grape's European roots, shares his thoughts on the quality of the wines now being produced, and looks to the future of this remarkable grape. \u003cbr\u003e\u003cbr\u003eSullivan reconstructs Zinfandel's journey through history--taking us from Austria to the East Coast of the U.S. in the 1820s, to Gold Rush California, and through the early days of the state's wine industry. He considers the ups and downs of the grape's popularity, including its most recent and, according to Sullivan, most brilliant \"up.\" He also unravels the two great mysteries surrounding Zinfandel: the myth of Agoston Haraszthy's role in importing Zinfandel, and the heated controversy over the relationship between California Zinfandel and Italian Primitivo. Sullivan ends with his assessments of the 2001 and 2002 vintages, firmly setting the history of Zinfandel into the chronicles of grape history.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Charles L. Sullivan\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0520239695\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780520239692\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of California Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/02\/2003\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.90lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.10h x 6.20w x 0.90d\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Nominee\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 09\/15\/2003 pg. 190\u003cbr\u003e\u003ci\u003eChoice\u003c\/i\u003e 05\/01\/2004 pg. 1683\u003cbr\u003e\u003ci\u003eUniv PR Books for Public Libry\u003c\/i\u003e 01\/01\/2004 pg. 51 - Strongly Recommended","brand":"Charles L. Sullivan","offers":[{"title":"Hardcover","offer_id":43919943598335,"sku":"9780520239692","price":38.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_e749d3e0-8f59-4b98-9518-1e77dc511d77.jpg?v=1680812769"},{"product_id":"the-queen-of-fats-15-susan-allport-9780520253803","title":"The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them Volume 15","description":"A nutritional whodunit that takes readers from Greenland to Africa to Israel, \u003ci\u003eThe Queen of Fats\u003c\/i\u003e gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the fatty acids known as omega-3s. Writing with intelligence and passion, Susan Allport tells the story of these vital fats, which are abundant in greens and fish, among other foods. She describes how scientists came to understand the role of omega-3s in our diet, why commercial processing has removed them from the food we eat, and what the tremendous consequences have been for our health. In many Western countries, epidemics of inflammatory diseases and metabolic disorders have been traced to omega-3 deficiencies. \u003ci\u003eThe Queen of Fats \u003c\/i\u003eprovides information for every consumer who wants to reduce the risk of heart disease, cancer, arthritis, and obesity and to improve brain function and overall health. This important and compelling investigation into the discovery, science, and politics of omega-3s will transform our thinking about what we should be eating.\u003cbr\u003e\u003cbr\u003e\u003cb\u003e* Includes steps you can take to add omega-3s to your diet\u003cbr\u003e\u003cbr\u003e* Shows why eating fish is not the only way, or even the best way, to increase omega-3s.\u003cbr\u003e\u003cbr\u003e* Provides a new way to understand the complex advice about the role and importance of fats in the body\u003cbr\u003e\u003cbr\u003e* Explains how and why the food industry has created a deadly imbalance of fats in our foods\u003cbr\u003e\u003cbr\u003e* Shows how omega-3s can be reintroduced to our diet through food enrichment and changes in the feeding of livestock\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Susan Allport\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0520253809\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780520253803\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of California Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 01\/30\/2008\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 232\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.58lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 7.95h x 5.49w x 0.56d","brand":"Susan Allport","offers":[{"title":"Paperback","offer_id":43919946547455,"sku":"9780520253803","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_2ec386f7-b7f5-4ef2-a9bf-550e53783a1f.jpg?v=1680812786"},{"product_id":"a-history-of-wine-in-thomas-pinney-9780520254305","title":"A History of Wine in America, Volume 2: From Prohibition to the Present","description":"\u003ci\u003eA History of Wine in America \u003c\/i\u003eis the definitive account of winemaking in the United States, first as it was carried out under Prohibition, and then as it developed and spread to all fifty states after the repeal of Prohibition. Engagingly written, exhaustively researched, and rich in detail, this book describes how Prohibition devastated the wine industry, the conditions of renewal after Repeal, the various New Deal measures that affected wine, and the early markets and methods. Thomas Pinney goes on to examine the effects of World War II and how the troubled postwar years led to the great wine boom of the late 1960s, the spread of winegrowing to almost every state, and its continued expansion to the present day. \u003cbr\u003e\u003cbr\u003eThe history of wine in America is, in many ways, the history of America and of American enterprise in microcosm. Pinney's sweeping narrative comprises a lively cast of characters that includes politicians, bootleggers, entrepreneurs, growers, scientists, and visionaries. Pinney relates the development of winemaking in states such as New York and Ohio; its extension to Pennsylvania, Virginia, Texas, and other states; and its notable successes in California, Washington, and Oregon. He is the first to tell the complete and connected story of the rebirth of the wine industry in California, now one of the most successful winemaking regions in the world.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Thomas Pinney\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0520254309\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780520254305\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of California Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/03\/2007\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 548\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.00lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.76h x 6.68w x 1.31d","brand":"Thomas Pinney","offers":[{"title":"Paperback","offer_id":43919946711295,"sku":"9780520254305","price":38.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_2799e8b6-4d8f-4bd6-ae83-3f435a75d005.jpg?v=1680812787"},{"product_id":"the-gastronomica-reader-darra-goldstein-9780520259393","title":"The Gastronomica Reader","description":"Described in the 2008 \u003ci\u003eSaveur \u003c\/i\u003e100 as \"At the top of our bedside reading pile since its inception in 2001,\" the award-winning \u003ci\u003eGastronomica: The Journal of Food and Culture \u003c\/i\u003eis a quarterly feast of truly exceptional writing on food. Designed both to entertain and to provoke, \u003ci\u003eThe Gastronomica Reader\u003c\/i\u003e now offers a sumptuous sampling from the journal's pages--including essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made \u003ci\u003eGastronomica \u003c\/i\u003eso distinctive. In words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investigating topics from early hominid cooking to Third Reich caterers to the Shiite clergy under Ayatollah Khomeini who deemed Iranian caviar fit for consumption under Islamic law. Informed throughout by a keen sense of the pleasures of eating, tasting, and sharing food, \u003ci\u003eThe Gastronomica Reader \u003c\/i\u003ewill inspire readers to think seriously, widely, and deeply about what goes onto their plates.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eGastronomica \u003c\/i\u003eis a winner of the \u003ci\u003eUtne Reader\u003c\/i\u003e's Independent Press Award for Social\/Cultural Coverage\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Darra Goldstein\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0520259394\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780520259393\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of California Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/21\/2010\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 376\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.35lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.20h x 8.10w x 1.10d","brand":"Darra Goldstein","offers":[{"title":"Hardcover","offer_id":43919947530495,"sku":"9780520259393","price":42.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_02f4cc0a-cb1f-4eb9-a64c-b006f199058a.jpg?v=1680812792"},{"product_id":"culinary-ephemera-30-william-weaver-9780520259775","title":"Culinary Ephemera: An Illustrated History Volume 30","description":"This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match covers, menus, labels, posters, brochures, valentines, packaging, advertisements, and other materials from nineteenth- and twentieth-century America. Internationally acclaimed food historian William Woys Weaver takes us on a lively tour through this dazzling collection in which each piece tells a new story about food and the past. Packed with fascinating history, the volume is the first serious attempt to organize culinary ephemera into categories, making it useful for food lovers, collectors, designers, and curators alike. Much more than a catalog, \u003ci\u003eCulinary Ephemera \u003c\/i\u003efollows this paper trail to broader themes in American social history such as diet and health, alcoholic beverages, and Americans abroad. It is a collection that, as Weaver notes, will \"transport us into the vicarious worlds of dinners past, brushing elbows with the reality of another time, another place, another human condition.\"\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e William Weaver\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0520259777\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780520259775\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of California Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/18\/2010\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.15lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.26h x 8.39w x 0.93d\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Winner","brand":"William Weaver","offers":[{"title":"Hardcover","offer_id":43919947661567,"sku":"9780520259775","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_751bcdaf-b300-480c-ae50-fef4153d3043.jpg?v=1680812793"},{"product_id":"la-cocina-mexicana-marilyn-tausend-9780520261112","title":"La Cocina Mexicana: Many Cultures, One Cuisine","description":"After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Mu oz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world's most celebrated cuisines.\u003cbr\u003e\u003cbr\u003eCooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucat n, \u003ci\u003ecochinita de pibil\u003c\/i\u003e is made with the native peccary instead of pig. In Mexico City, a savory \u003ci\u003echile poblano\u003c\/i\u003e is wrapped in puff-pastry. On Oaxaca's coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Marilyn Tausend\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0520261119\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780520261112\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of California Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/22\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 336\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.77lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.42h x 7.42w x 0.98d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 12\/15\/2012 pg. 7","brand":"Marilyn Tausend","offers":[{"title":"Hardcover","offer_id":43919948087551,"sku":"9780520261112","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_5e293d7e-2c79-408a-b331-7c31bac2b5de.jpg?v=1680812795"},{"product_id":"more-than-just-food-60-garrett-broad-9780520287440","title":"More Than Just Food: Food Justice and Community Change Volume 60","description":"The industrial food system has created a crisis in the United States that is characterized by abundant food for privileged citizens and \"food deserts\" for the historically marginalized. In response, food justice activists based in low-income communities of color have developed community-based solutions, arguing that activities like urban agriculture, nutrition education, and food-related social enterprises can drive systemic social change. Focusing on the work of several food justice groups--including Community Services Unlimited, a South Los Angeles organization founded as the nonprofit arm of the Southern California Black Panther Party--\u003ci\u003eMore Than Just Food\u003c\/i\u003e explores the possibilities and limitations of the community-based approach, offering a networked examination of the food justice movement in the age of the nonprofit industrial complex.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Garrett Broad\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0520287444\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780520287440\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of California Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 02\/09\/2016\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 296\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.10lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.10h x 6.10w x 1.10d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eChoice\u003c\/i\u003e 10\/01\/2016","brand":"Garrett Broad","offers":[{"title":"Hardcover","offer_id":43919954575615,"sku":"9780520287440","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_f9c485aa-7455-45e5-8de3-1982994c3aac.jpg?v=1680812833"},{"product_id":"dinners-with-famous-women-eugenia-r-van-vliet-9780595297290","title":"Dinners with Famous Women: From Cleopatra to Indira Gandhi","description":"\u003ci\u003eDinners With Famous Women\u003c\/i\u003e is a culinary history cookbook with a different twist -- women from different centuries recount the meals of their time. Enjoy dinner with Cleopatra, Annie Oakley, and Mata Hari as each famous woman describes the food of her generation. \u003cp\u003e Each chapter provides a menu and recipes for a succulent dinner inspired by these women of antiquity. Learn about a meal Anne Boleyn relished at Hampton Court with Henry VIII, eat a meal with Emily Dickinson, and celebrate Passover with Emma Goldman. In \u003ci\u003eDinners With Famous Women\u003c\/i\u003e, culinary history becomes an exciting part of the cooking experience.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Eugenia R. Van Vliet\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0595297293\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780595297290\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e iUniverse\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 01\/04\/2004\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 456\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.43lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.00h x 6.28w x 1.07d\u003c\/p\u003e","brand":"Eugenia R. Van Vliet","offers":[{"title":"Paperback","offer_id":43920283336959,"sku":"9780595297290","price":28.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/products\/img_015a0a34-d985-4dc8-ad09-f2b3b948b1d1.jpg?v=1680814543"}],"url":"https:\/\/www.whiterainbookhouse.com\/collections\/cooking-history.oembed?page=14","provider":"WR Book House","version":"1.0","type":"link"}