Cooking - History

Recipe book connecting the Bible with food Contains vegetarian, kosher, Mediterranean, ketogenic, and other recipes Includes Bible verses and commentary Eating the Bible is a new cookbook with recipes inspired by parts of the Bible. Author Rena Rossner was inspired to write it when...

The Life of George Moore: With an Account of His Last Years by His Cook and Housekeeper is a biography written by Joseph Hone. The book provides a detailed account of the life of George Moore, an Irish novelist, poet, and dramatist who lived...

New York is hailed as one of the world's "food capitals," but the history of food-making in the city has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and promoted its influence...

Created in 1824, Angostura bitters have become an essential ingredient in the world's most renowned drinks. Sailors first used the medicinal tincture to quell seasickness, adding it to gin. Since then, the iconic concoction has conquered the world. This spirited collection celebrates that achievement...

In this beautiful volume, renowned whiskey educator Robin Robinson skillfully chronicles the dynamic evolution of whiskey. In the Middle Ages, monasteries distilled spirits initially to make medicine. After King Henry VIII dissolved the monasteries, production shifted from clergy to farmers, and the route to...

A groundbreaking synthesis of food studies, archival theory, and early American literature There is no eating in the archive. This is not only a practical admonition to any would-be researcher but also a methodological challenge, in that there is no eating--or, at least, no...

Fascinating and entertaining entries about Britain's greatest dishes and ingredients. Includes recipes for 20 classics. Beautifully illustrated. Supported by the National Trust. Do you know your Bedfordshire clanger from your Dorset knob? Your Kentish cobnuts from your Cromer crab?This guide is packed with stories...

Although most Americans have heard of sugar plums thanks to the famous holiday poem A Visit from St. Nicholas by Clement Clarke Moore, many have likely never have had the pleasure of tasting one of these luxuries, or even know what they really are...

Coffee is the world's cup. Over 2.25 billion are brewed, sipped, and savored on a daily basis. A loyal companion and energetic facilitator of the everyday, coffee has sprouted an entire cafe culture and a booming industry. While the caffeine fix is hard to...

From everyday foods to exotic dishes, from the herbs and spices of medieval England to the cooking implements of the modern kitchen, Cupboard Love is a sumptuous feast that explores the fascinating stories behind familiar and not-so-familiar gastronomic terms.Who knew that the word "pomegranate"...

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...

Just what is a pudding? We all have our favourites, whether it is a school-dinner jam roly-poly with custard, or a Yorkshire pud with onion gravy, a Burns' Night haggis or the Christmas plum pudding. The humble pudding started out as a savoury meal...

Author: Farrah KnightISBN-10: 0987500112ISBN-13: 9780987500113Publisher: Leaves of Gold PressLanguage: EnglishPublished: 10/12/2012Pages: 166Format: PaperbackWeight: 0.55lbsSize: 9.00h x 6.00w x 0.38d

Following the success of her acclaimed Ikaria, Meni now invites readers to explore the rich and diverse culinary heritage of Thessaloniki and the Northern Greek region. This vibrant cookbook celebrates both traditional and modern dishes, shedding light on a region renowned for its unique...

Wolfgang Puck is one of the world's leading cooks and restauranteurs. The Wolfgang Puck Cookbook takes its inspiration from his famous Los Angeles restaurants Spago and Chinois on Main. Puck delights in blending the East with the West, creating innovative dishes inspired by the...

A selection of historic home brew recipes for various types of Strong Ale, covering every decade from the 1830s to the 1990s. All the UK types are there: Stock Ale, Barley Wine, Burton Ale, Scotch Ale and Old Ale. There are even a couple...

What do top-secret CIA assassination plots, Black Panther arrests, and Reaganomics have in common? Food, of course Michael Hoerger and Mia Partlow collect, contextualize and graphically narrate declassified government documents with food as a theme Over 500,000 declassified memos, debriefings and transcripts were combed...

"Dinner was the time we all sat together and enjoyed Mom's cooking, but it was also the place we discussed the day, argued, laughed and basically caught up with each other. One thing Mom and Dad taught us was that "no one" ate before...

With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's and America's culinary scene in the 1980s. Flavors of Empire examines the rise of Thai food and the way it shaped the racial and ethnic contours...

After decades of being seen as an old man's drink, whiskey is booming in popularity. Craft distilleries are popping up all over the United States, making whiskeys not just from corn, rye, and malted barley, but also from grains such as quinoa, blue corn,...

STUFFED WITH OVER 60 CLASSIC SCHOOL DINNER RECIPES.There aren't any Turkey Twizzlers in this book (thanks, Jamie Oliver!) ...Instead, there are bucketloads of tasty childhood favourites, like Sprinkle Cake, Roast Dinners, Cheese and Onion Pie, Chocolate Cake and Pink Custard, Butterscotch Tart, Sausage and...

The book "" Foods and Culinary Utensils of the Ancients "" has been considered important throughout the human history, and so that this work is never forgotten we have made efforts in its preservation by republishing this book in a modern format for present...

This rich tapestry of more than three centuries of Jewish cooking in America gathers together some 335 kosher recipes, old and new. They come from both Sephardic and Ashkenazic Jews who settled all over America, bringing with them a wide variety of regional flavors,...

One August day, months after her marriage abruptly ended, a heart-shaped baking tin fell at Bee Wilson's feet: the same one she had used to bake her wedding cake twenty-three years prior. This discovery struck a wave of emotions that propelled her in search...

The historic Silk Roads are the arteries along which people, goods, ideas, religions, and many other things have flowed. Iranian American cook and writer, Anna Ansari, is a former international trade lawyer and Chinese history scholar, who has been fascinated by the Silk Roads...

A 1943 cookbook created by the Columbus, Indiana Chapter of Bundles for America. Includes recipes submitted by several notables of the time including Eleanor Roosevelt. During World War II, Bundles for America branches across the country worked and raised money to provide knitted garments...

"In this savory feast of ideas, Andrew Beahrs employs his curiosity and wit to reconstitute Twain's original literary ingredients into an American meal that is both delicious and elucidating." -- Nick Offerman One young food writer's search for America's lost wild foods, from New...

A graphic novel history of the cocktail--from prehistoric wassail to our current boozy renaissance--featuring 20 recipes by drinks historian, Daily Beast columnist, and award-winning author David Wondrich. There's no better writer to tell the colorful history of cocktails than David Wondrich, widely considered to...

This recipe collection is dedicated to everything chocolate chip cookie! Marissa Rothkopf Bates--host of the podcast The Secret Life of Cookies--is ready to turn any reader into a chocolate chip connoisseur. Show your love for America's most popular cookie with recipes from the 1938...

Uncover the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia through more than 150 ancestral and modern recipes from three-time James Beard Award-winning Oglala Lakota chef Sean Sherman. Growing up on...

Tea has been a part of our culinary and cultural fabric for millennia. So how does one pick which one to drink? Which have the best flavors and textures? Which are the most culturally important or ecologically sound? Or even more simply, which will...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States,...

With its roots in the meetings of the Phoenix Agricultural Club of Marietta, Georgia, Ella Ruth Tennent's House-Keeping in the Sunny South offers nearly eight hundred food recipes, over seventy formulas for household compounds or medicines, and eight essays on managing various rooms of...

Discover the rich variety of Australian native foods. Written in short "bite-size" articles. This book will introduce you to 52 different foods that have been consumed for thousands of years.Learn about the names, history, medicinal and culinary uses of plants and insects from the...

Originally published in 1869, this book is a comprehensive guide for housekeepers covering everything from cooking to cleaning to child-rearing. Beecher provides practical advice for running a household in an efficient, healthful, and Christian manner. This revised edition also includes the Handy Cookbook by...

Colonial Christmas Cooking will assist those wishing to plan a Yule-themed dinner, as well as anyone interested in learning about historic foodways. Descriptions of different styles of celebrating the birth of Christ are presented - from the Moravians' devout joyousness to the Anglican's bubbly...

The Gastronomic Regenerator: A Simplified And Entirely New System Of Cookery is a book written by Alexis Soyer in 1849. It is a comprehensive guide to cooking that introduces a new and simplified system of culinary techniques. The book covers a wide range of...

From award-winning authors Jeffrey Alford and Naomi Duguid, this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). Hot Sour Salty Sweet's more than 175 recipes are accompanied by evocative stories...

Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices....

In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely topic: humanity's deep-rooted anxiety about the future of food. People have expressed their worries about the future of the food supply...

Experience irresistible classics with the help of the world's most versatile kitchen device! Pressure cooking is fast, fun, healthy, and easy. This cookbook will provide a comprehensive selection of delicious and exciting recipes from yesteryear. Here are a few of the meals you will...

Heartland Masala features 99 recipes from Indian cooking instructor Jyoti Mukharji paired with droll, illustrated vignettes by cultural historian Auyon Mukharji. A heartfelt celebration of Indian cuisine and the American immigrant experience, this mother-son collaboration is delicious, inventive, and utterly original. Take a delicious...

Cooking is fast and easy with the NuWave Oven.This will make it easier to remove the casserole when you're done cookingThis will make it easier to remove the casserole when you're done cooking。 The book will guide you step-by-step through the cooking process. Just...

Children of the 60s often ate school lunches that were born in U.S. Army mess halls of World War II. They were easy to make for large groups, nutritious by the standards of the day and universally mocked by the students who consumed them....

There is a compelling story behind Taiwan's recent emergence as a food destination of international significance. A Culinary History of Taipei is the first comprehensive English-language examination of what Taiwan's people eat and why they eat those foods, as well as the role and...

In other places, it might seem trite or clich? to say that love is an essential component of cooking, food, and dining. But in the shadow of a still-fuming Vesuvio, the love of everyday life is palpable in Naples: that passion for life is...

The definitive history of an iconic American food, with new chapters, sidebars, and updated historical accounts Expert Robert F. Moss researched hundreds of sources--newspapers, letters, journals, diaries, and travel narratives--to document the origins and evolution of barbecue from its origins among Native Americans to...

The One Time Lima Bean Capitol of the World.For over a century, Ventura County was famous for growing lima beans. The conditions were perfect: foggy coast, rich soil, and low overhead. As the seeds improved and farming technology advanced, many profited from the crop....

The rhetoric of contemporary food production and consumption with a focus on social boundaries The rhetoric of food is more than just words about food, and food is more than just edible matter. Cookery: Food Rhetorics and Social Production explores how food mediates both...

A cookbook that is a magnificent work of Victorian and Georgian culinary history filled with beautiful impressionistic 19th century art of the author's own making, wrapped in a clever and unique novelized cookbook.The works of culinary history in this cookbook encompasses brief biographies of...