Cooking - History

Our insatiable appetite for creativity in the kitchen--or around the open fire--is reflected in the fascinating objects explored in this book. Written by food writer Jenny Linford in collaboration with the British Museum, Repast focuses on artifacts in the museum's collection--from ancient clay cooking...

"A seminal guide to Asian life and thought. . . . Very highly recommended."-Midwest Book Review The classic 1906 essay on tea drinking, its history, aesthetics, and deep connection to Japanese culture. Kakuzo Okakura felt "Teaism" could influence the world: "Tea with us becomes...

The Forme of Cury is a medieval English cookbook compiled by the master cooks of King Richard II in the late 14th century. Written in Middle English on vellum scrolls, it serves as one of the earliest and most comprehensive collections of recipes in...

A beautifully illustrated celebration of the biology, culture, art, and taste of oysters--a perfect gift for the foodie or the artist in your life. Everyone recalls eating their first oyster, just like they remember their first kiss ... Portrait of an Oyster delves beyond...

Kopi Luwak, also known as Civet Coffee, is one of the rarest and most expensive coffees in the world, known for its unique production process. But what makes Kopi Luwak so exceptional isn't just its price-it's the extraordinary journey it takes from bean to...

A collection of delicious, ghastly, gothic recipes and entertaining ideas inspired by the dark literature of Edgar Alan Poe Immerse yourself in this elegantly ghoulish culinary journey through the literary world of Edgar Alan Poe. A Ravenous Feast is a unique cookbook that pairs...

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...

For the bubbes and the balabustas, the keepers of Jewish kitchens and the enthusiastic neophytes, comes a cookbook that celebrates how many Jews eat today. In the Jewish culture, as in many others, bubbes, saftas and nanas are the matriarchs of the kitchen and...

Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses--we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to...

A cultural history of the celebrated (and derided) canned protein. 2025 marks the 80th anniversary of the end of World War II, a conflict that solidified SPAM's place in global food culture. Created by Hormel Foods in 1937 to utilize surplus pork during the...

From coffee beans to extraordinary flavors. Being hundreds of years old, coffee has influenced civilizations and inspired many makers to discover new recipes for millions to enjoy. Yet what if there was a way to experience the best natural coffee flavors in the world...

In this book, Simon Spalding reveals the food traditions of early explorers, sailing navies, immigrant and slave ships, early steamers, and ocean liners, as well as changes in shipboard culinary practices and the mutual influences of shoreside and shipboard culinary traditions.Author: Simon SpaldingISBN-10: 1442227362ISBN-13:...

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our...

Seattle's Historic Restaurants depicts an era of nostalgia and romanticism, and highlights historic photographs of restaurants, postcards, and menus. From 1897 to 1898, thousands of so-called stampeders came through Seattle on their way to the Klondike goldfields. Hungry stampeders could purchase a meal at...

An exploration of gender, race, and food in Peru in the 1950s and 1960s and today.From the late 1940s to the mid 1960s, Peru's rapid industrialization and anti-communist authoritarianism coincided with the rise of mass-produced cookbooks, the first televised cooking shows, glossy lifestyle magazines,...

Author: Helen Carroll ClarkeISBN-10: 1589636627ISBN-13: 9781589636620Publisher: Creative CookbooksLanguage: EnglishPublished: 01/01/2002Pages: 264Format: PaperbackWeight: 0.70lbsSize: 7.64h x 5.44w x 0.69d

A cookbook like no other, The Food of Bharat is a deep dive into India's culinary history, exploring how Indian cuisine has evolved from the earliest times to the modern day. Chef Helly Raichura, founder of popular Melbourne restaurant Enter Via Laundry, illuminates historical...

An internationally renowned chemist, popular television personality, and bestselling author, Herv? This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they...

Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan's beloved ramen arose from the meeting of Chinese noodles and American wheat flour before attaining worldwide popularity in both...

The fascinating and wide-ranging history of vanilla, from the sixteenth century to today Vanilla is one of the most expensive of flavorings--so valuable that it was smuggled or stolen by pirates in the early days--and yet it is ubiquitous. It is a key ingredient...

A delectable and beautifully illustrated exploration of the deep meaning of the menu across time--at and beyond the table. Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History provides glimpses...

At the dawn of the twentieth century, Jos? Cuervo inherited his family's humble distillery, La Roje?a, 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...

Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan's beloved ramen arose from the meeting of Chinese noodles and American wheat flour before attaining worldwide popularity in both...

First published in 1847, this cookbook was originally written for the benefit of the poor. Soyer, a French chef who worked in London, hoped to teach people how to cook nutritious meals with limited resources. The recipes are still relevant today and offer a...

110 sparklingly original recipes from the world-renowned self-taught chef and founder of the three-star Michelin restaurant The Inn at Little Washington Patrick O'Connell, a self-taught chef who read cookbooks to learn how to cook, began his culinary career with a catering business in an...

Pour a dram and immerse yourself in the captivating saga of whiskey--a tale as rich and layered as the drink itself.Whiskey expert Richard Thomas offers an enthralling expedition into the heart of whiskey's heritage, unfolding the rich tapestry of intrigue, innovation, and tradition that...

The 200-year-old cookbook every modern food lover needs At the turn of the nineteenth century, Mary Randolph--who was among Thomas Jefferson's extended family--and her husband, US Marshall David Meade Randolph, were celebrated for their lavish hospitality. However, in 1802, Mr. Randolph was removed from...

"The Hindenburg Pantry: Timeless Flavors from the Golden Age of Airship Dining" Step back in time to the opulent era of airship travel with "The Hindenburg Pantry." This traditional cookbook invites you on a culinary journey through the elegant and luxurious dining experience aboard...

First published in 1849, this comprehensive guide to household management includes over 900 recipes for every aspect of cooking, as well as tips for cleaning, laundry, and gardening. Putnam's book was a staple in American households throughout the 19th century, and remains an invaluable...

Gerald Asher, who served as Gourmet's wine editor for thirty years, has drawn together this selection of his essays, published in Gourmet and elsewhere, for the collective insight they give into why a wine should always be an expression of a place and a...

Rebecca Bryan Boone often falls into the shadow of her legendary husband Daniel Boone. Growing up on the frontier Rebecca knew how to shoot game, plow a field, keep a garden, and weave linen for her family. A woman's work in the backcountry was...

The book you hold in your hands is not a standard whisky book. Of course, it does contain information that can be found in countless other books on the subject, such as tasting notes, distillery histories and the general development of the golden liquid...

A culinary icon's legacy through 50 timeless vegetarian recipes and heartfelt stories. Step into the welcoming world of Claire's Corner Copia through this anniversary cookbook that celebrates a half-century of nourishing both body and soul. From crowd-favorite lasagnas to celebrated scones, each recipe carries...

This cookbook, first published in 1880, was a popular resource for housewives of the time. It contains a collection of recipes for everything from soups and salads to cakes and preserves. The book is a wonderful look at historic American cooking and provides valuable...

First published in 2005. A cookery book by the author of The Three Muskateers and The Count of Monte Cristo may seen an improbability. Yet Alexandre Dumas was an expert cook- his love of food was said to be equalled only by his love...

More than just the beloved base ingredient of so many of our favorite dishes, the tomato has generated both profound riches and controversy in its farming, processing, exchange, and consumption. It is a crop infused with national pride and passion for those who grow...

First published in 1761, this classic cookbook offers a wide range of recipes for sweet treats and fruit preserves. With practical advice on sourcing ingredients, preparing mixtures, and cooking over an open fire, The Art of Confectionery is a valuable resource for anyone interested...

First published in 1761, this classic cookbook offers a wide range of recipes for sweet treats and fruit preserves. With practical advice on sourcing ingredients, preparing mixtures, and cooking over an open fire, The Art of Confectionery is a valuable resource for anyone interested...

Author: Tony Lip, Steven PriggeISBN-10: 0425211770ISBN-13: 9780425211779Publisher: Penguin Publishing GroupLanguage: EnglishPublished: 10/03/2006Pages: 320Format: PaperbackWeight: 1.40lbsSize: 9.20h x 7.44w x 0.76d

An exploration of gender, race, and food in Peru in the 1950s and 1960s and today.From the late 1940s to the mid 1960s, Peru's rapid industrialization and anti-communist authoritarianism coincided with the rise of mass-produced cookbooks, the first televised cooking shows, glossy lifestyle magazines,...

This charming cookbook offers readers a wide range of delicious and inventive recipes that make use of leftover ingredients. With more than 400 recipes, the book is a must-have for anyone looking to save money, reduce food waste, and create tasty, imaginative meals.This work...

Rio is an international city and destination hot-spot for night-life, business, and culture. This book looks at the lifestyle and the foods that help complement it, while offering a cultural guide to the city and its inhabitants.Author: Marcia ZoladzISBN-10: 1442252316ISBN-13: 9781442252318Publisher: Globe Pequot Publishing...

The Epicurean V2 is a book written by Charles Ranhofer, a renowned chef and culinary expert. The book is a comprehensive guide to cooking and entertaining, featuring a wide range of recipes and tips for hosting the perfect dinner party.The book is divided into...

Step back in time to an era defined by resilience and resourcefulness. From the Great Depression came this remarkable find: a simple handwritten cookbook from 1932, a time when every recipe was a lifeline to hope and survival. This collection, rescued from obscurity, reveals...

Over the hundreds of years of Austria's existence, a unique tradition of Austrian Cuisine has emerged. Its traditional and well-known recipes attract millions of tourists each year. Austria's rich Cuisine is a result of its history as a multi-national empire, where all kinds of...

Texas Cooks offers a unique perspective on dining in the Lone Star State. This Texas tome is a combination cookbook, travel guide and history book. Each restaurant is located in an historic building and features the history of that edifice as well as a...

Small Batch details the history and changing social implication of artisanal foods, from the days of early American settlers to the present explosion of small-batch and artisanal food businesses. Interviewing over fifty artisanal producers, Cope details the influences, challenges, and evolving identity of these...

""What Shall We Have To Eat? The Question Answered, Or A Bill Of Fare For Every Day In The Entire Year, With Some Receipts"" is a cookbook written by Mrs. Clarence I. Burr and published in 1893. The book is a comprehensive guide to...

Sally Fallon Morell, bestselling author of Nourishing Traditions, debunks diet myths to explore what our ancestors from around the globe really ate-and what we can learn from them to be healthy, fit, and better nourished today.The Paleo craze has taken over the world. It...

With recipes gathered from the Old Line Plate collection of over 300 regional cookbooks, this expedition through history and geography weaves together the stories of people from around the world who have made a home in Maryland.Indulge in a Kinkling on Fat Tuesday; celebrate...