Cooking - History

Modern Domestic Cookery, by Maria Rundell, originally published in 1806, became a household name throughout the 19th century. This edition, reflecting mid-Victorian tastes and practices, offers a fascinating glimpse into the kitchens and dining rooms of the era. More than just a collection of...

European Australians have generally regarded the consumption of native flora and fauna with hesitation. From the outset of European colonisation of Australia, emphasis has been placed upon the cultivation of exotic grains like wheat, and the farming of introduced animals such as chickens, sheep...

In Lankan Filling, O Tama Carey continues the journey from her acclaimed debut Lanka Food, presenting a vibrant, playful collection of Sri Lankan-inspired dishes that blend tradition with modern creativity. The book showcases the unique and inventive flavors of Lankan Filling Station, featuring recipes...

Ranging from the simple to the sumptuous, here are over 200 recipes for modern Americans inspired by dishes and beverages the authors discovered in cookbooks, family journals, and notebooks of 150 to 250 years ago. Did you know that breakfast in the eighteenth century...

The Recipes of Ancient Rome reveals the culinary delights of one of history's most influential civilisations, exploring the culinary traditions and diet of the Roman Empire. Featuring recipes carefully selected from Joseph Dommers Vehling's 1924 translation of Apicius de Coquinaria, an ancient Roman cookbook...

David Ross Locke explores the complexities of cultural exchange through the lens of food in this witty and insightful book. Using the story of Abou Ben Adhem as a framework, Locke delves into the ways in which different cultures influence each other and the...

A RANGER IN YOUR HANDThe wild heart of Yosemite is alive - learn to see it.Yosemite is more than granite cliffs and waterfalls - it's a thriving ecosystem teeming with life. In this beautifully written volume, you'll discover the vibrant natural world that surrounds...

The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food...

This book presents 100 recipes selected from the author's vast collection of traditional Welsh dishes, expertly authenticated and charmingly anecdoted by a cookery writer who reveals an abiding love of Wales and its cookery. Here are the recipes for old favourites like Teifi Salmon,...

Few creations are more associated with joy or more symbolic of the sweet life than cake. After all, it is so much more than dessert. As a book about cake would demand, this one is a multilayered, amply frosted, delicious concoction with a slice...

As gentlemen of the Royal Society in London sat down to their turtle dinner in 1793 they were participating in an historical event: an act simultaneously of fine dining and colonialism. Feasting and drinking, the communities in which they occurred, and larger themes of...

Author: Leon GalatoireISBN-10: 0882899996ISBN-13: 9780882899992Publisher: Pelican Publishing CompanyLanguage: EnglishPublished: 05/31/1994Pages: 224Format: HardcoverWeight: 1.35lbsSize: 10.10h x 7.30w x 0.90d

At the dawn of the twentieth century, José Cuervo inherited his family's humble distillery, La Rojeña, in the Tequila Valley. Within a decade, he had transformed it into a complex national enterprise that would become Mexico's leading producer of tequila. Cuervo grew his kingdom...

Unveiling The Flavours: My Secret to Moroccan Cuisine is an extraordinary cookbook that takes you on a journey through the vibrant world of Moroccan cooking. Chef Maaref, a British-Moroccan culinary expert, shares his closely guarded secrets, showcasing the true essence of Moroccan cuisine with...

There's no denying that barbecuing is an art form, and for many people smoked meats are a key part of the craft. While we'll always love a supper spent at the around the corner, you don't have to run to your favorite restaurant to...

Feast or Famine is the first comprehensive account of food and drink in the winning of the West, describing the sustenance of successive generations of western pioneers. Drawing on journals of settlers and travelers--as well as a lifetime of research on the American West--Reginald...

This is a new edition of a classic of the early 17th-century. The book was written by the Italian humanist, Protestant convert and refugee, Giacomo Castelvetro whom, upon coming to England, was horrified by the English preference for large helpings of meat, masses of...

This remarkable and almost unique work was written in the 4th century BC by the poet Archestratus, from Gela, a Greek colony in Sicily. The complete text has vanished but these fragments come from a much later book by Athenaeus. Archestratus' description of the...

A lively and engrossing cultural history of the avocado and the people who transformed it into an American obsession "Whether you're a history buff or just enjoy a chip full of guacamole, you'll be thoroughly captivated . . . Green Gold is a well...

The essential guide to this underrated but increasingly popular fortified wine Perfect for every serious wine drinker but also the armchair traveler and those who want to understand how sherries are made Written by one of the most well-regarded wine writers on the subject...

This book, written by the famous alchemist and physician Paracelsus (also known as Theophrastus), delves into the intricate world of alchemy and the properties of natural substances. The focus of the book is on the degrees and compositions of recipes, as well as the...

"The Little Tea Book" by Arthur Gray offers a fascinating journey into the world of tea, exploring its rich history and cultural significance. Delve into the traditions surrounding tea preparation and the elegant art of the tea ceremony. This meticulously reproduced edition provides a...

World-renowned sinologist Victor H. Mair teams up with journalist Erling Hoh to tell the story of this remarkable beverage and its uses, from ancient times to the present, from East to West. For the first time in a popular history of tea, the Chinese,...

A delightful celebration of butter in all its golden glory--history, how-tos, and irresistible recipes for anyone who believes everything is better with butter. Butter is a perfect ingredient. In both cooking and baking, it can be foundational or a finishing touch. It's a flavor...

This comprehensive volume examines the history of American food culture and cuisine today, from staple ingredients to dietary concerns. Everyday, without realizing it, Americans plan their days around food-what to make for dinner, where to meet for brunch, what to bring to a party....

Fermented food is playing a significant role in the developing discussion around gut health and the microbiome. More than the latest health trend, pickling and fermentation are techniques that have been used by human populations across the globe in food preparation for millennia. And...

In The Tomato: Riddles and Recipes, the second installment of the Riddles and Recipes series, the author takes you on an 80,000-year journey, tracing the tomato's path from Peru, Ecuador and Mesoamerica to dinner plates around the world. Discover the tomato's origin story, tomato...

Matcha is a Japanese green tea powder that is fondly referred to by teapigs as 'a superhero among teas', thanks to its natural antioxidant qualities. It is widely consumed in both food and drink in Japan, but has become extremely popular around the world...

"The Eat-Less Meat Book" is a vintage cookbook written during the First World War. As such, it focuses on meals that can be put together using only few ingredients, and ingredients that can be commonly found- even in war time. This volume is ideal...

2023 Gourmand World Cookbook Awards Best Jewish Food Culture Book; 2022 National Jewish Book Award FinalistA fascinating study that will appeal to both culinarians and readers interested in the intersecting histories of food, Sephardic Jewish culture, and the Mediterranean world of Iberia and northern...

Are you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you. Eat Like...

Within the pages of this book, I have collected my personal favourite main meal recipes of my Granny's. I always loved to go to my grandparents' house for a home-cooked meal that my Granny had prepared because they were always so yummy! My Granny...

THE POWER OF FASTING - WHERE SPIRITUALITY MEETS HEALING A profound work by Dr. Elias Rubenstein on ancient wisdom, modern science-and the path to inner renewal.What connects the fasting practice of a Buddhist monk, the silence of a Christian mystic, the prayer of a...

The history of Parisian food is covered in this captivating tour of the physical city and its culinary heritage from the time of its first inhabitants through today. The author takes a look at its markets, its eateries, its immigrant groups and their food,...

Valuable Receipts is a classic cookbook that includes the Lady's Cook-Book, as well as hundreds of other rare and valuable recipes and formulas. From household remedies to culinary secrets, this book is full of practical and unusual information that will captivate any reader. This...

Author: Tom RostonISBN-10: 1419747681ISBN-13: 9781419747687Publisher: Abrams PressLanguage: EnglishPublished: 09/08/2020Pages: 352Format: PaperbackWeight: 0.95lbsSize: 8.60h x 5.40w x 1.10d

Published in New Orleans in 1901, this volume in the American Antiquarian Cookbook Collection is widely credited with preserving the rich Creole cooking tradition from extinction. The recipes were gathered directly from the local cooks and housekeepers who had passed them down verbally for...

'For the reader who knows little about whisky, this is a book that will easily and enjoyably fill that gap.' - Sir Alexander McCall Smith Beginning with the origins of distilling in 1200BC by alchemists in China and India, journey through whisky's early origins...

Hemingway's Spanish Table takes you on a culinary journey through Spain with 60 authentic recipes inspired by Hemingway's travels, with stunning photography and literary insights for Hemingway fans and food lovers alike. Embark on a unique culinary expedition through the heart of Spain with...

Sunset All-western Cook Book, published in 1933, is a fascinating glimpse into the culinary landscape of the American West. Genevieve A. Callahan provides a comprehensive guide to selecting, preparing, cooking, and serving the region's unique food products. More than just a collection of recipes,...

This is a well-written and witty read everyone will enjoy. You need to read this if you're struggling right now.How did I start off as a kid loving seafood, enjoying new food experiences, who's first job was a dishwasher? All similar experiences to a...

Celebrates the work of farmers, fishermen, and artisan producers of County Cork who have helped secure Ireland's reputation as a gourmet destination. This work tells the tale of great Irish food with the words of those who create it. It is divided into three...

Heirloom Flavors: 96 Timeless 1800s Recipes is a cookbook like no other. It takes us deep into the history of family cooking in the 1800's and adds a special twist of originality, allowing the reader to experience and enjoy these timeless flavors. The book...

Experience the Rich Culinary Heritage of the Roaring Twenties with "Nostalgic Recipes of the 1920s" Step back in time with our beautifully curated cookbook that brings to life the most cherished recipes of the 1920s. From the opulent Lobster Thermidor to the comforting simplicity...

Author: Liam LuxeISBN-13: 9798879062465Publisher: Independently PublishedLanguage: EnglishPublished: 02/09/2024Pages: 106Format: PaperbackWeight: 0.34lbsSize: 9.00h x 6.00w x 0.22d

The Ni'matnama is a late fifteenth-century book of the recipes of the eccentric Sultan of Mandu (Madhya Pradesh), Ghiyath Shahi, collected and added to by his son and successor, Nasir Shah.Author: Norah M. TitleyISBN-10: 0415650461ISBN-13: 9780415650465Publisher: RoutledgeLanguage: EnglishPublished: 07/13/2012Pages: 576Format: PaperbackWeight: 1.75lbsSize: 9.21h x...

The author brings the past to life through cooking with this recipe book that explores the food culture of the German people before they became a nation. This book will wet your appetite for food history by recreating fare that influenced fairy tales and...

A History of the Burger, From Conception to Perfection A World History of Burgers: Do you know what the first burger chain was? That Taco Bell was originally known as Bell Burger--and was founded in the same city as McDonald's? Have you heard of...

The archaeology of food is in all sorts of ways 'hot'. The focus in this varied collection of studies by key scholars in the field is on cuisine and foodways in the Mediterranean and north-western Europe during Medieval and Post-Medieval times (ca. 6th- 20th...

Long ago, in 1918, a small traditional bakery was built in the inner city suburb of Waterloo, Sydney. This was well before the tower blocks, the ice addicts, the trendy new apartments and the fashionable restaurants in Danks St. The last owners of Elma...