Cooking - History

Experience some of the best comfort food from the past! Casseroles have been a staple for a long period. They are tasty, versatile, and healthy. The fact that they are economical and easy to make doesn't hurt either! This book will provide some of...

A Chinese Kitchen is the fourth in a series from Mutual Publishing and the Honolulu Star-Advertiser exploring Hawaii's many ethnic cuisines. The aim of this series is to showcase writers who grew up in Hawaii and learned the dishes of their heritage, local-style. Theirs...

The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories...

Explore Global Culinary Heritage: Unearth the Socio-Cultural, Economic, and Environmental Influences on Food Practices and Sustainability.In The Anthropology of Food, cultural anthropologist Colleen Lane embarks on a fascinating exploration of the intricate relationship between our culinary practices and cultural identity. This enlightening journey delves...

The foodstuffs of colonial Christmas celebrations were similar to today's Christmas dinner.Author: Shirleen MeeceISBN-10: 8530929500ISBN-13: 9798530929502Publisher: Independently PublishedLanguage: EnglishPublished: 07/03/2021Pages: 42Format: PaperbackWeight: 0.17lbsSize: 9.02h x 5.98w x 0.10d

Honeybees have been a part of Virginia's history since they arrived with the first European colonists. They were Jamestown's valuable addition and a Civil War soldier's sweet if painful temptation, and they served as homefront heroes when the world wars caused sugar shortages. In...

The essential history of bread baking and sourdough's rise to a global phenomenon.Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread...

Author: Christopher BeckmanISBN-10: 1911723413ISBN-13: 9781911723417Publisher: Hurst & Co.Language: EnglishPublished: 10/01/2024Pages: 368Format: HardcoverWeight: 1.38lbsSize: 8.75h x 5.84w x 1.51d

Author cooks, styles and photographs food in her natural-light studio and documents food & travel on location. UNESCO designated Tucson as the first capitol of gastronomy. Edited and designed by former Williams Sonoma cookbook developers, this will be gifty and luxe produced. Her popular...

Become an olive oil expert with this fun guide Everyone loves a good bottle of EVOO. That's Extra Virgin Olive Oil, in case you didn't know. Olive Oil For Dummies is full of things you might not know about how to taste, buy, store,...

Lucinda Dickens Hawksley, a descendant of Charles Dickens, reveals the fascinating tale of Christmas traditions during Queen Victoria's reign. In 1843, while Dickens was inventing the Christmas ghost story, a London civil servant commissioned the first Christmas card and Windsor Castle displayed artificial Christmas...

From Salvador Dali to Joan Crawford, Liz Taylor to Bob Dylan, the dining habits and preferences of celebrities, artists, movie stars, and the famous for being famous are revealed in this vivid and entertaining romp through the favored meals and snacks of famous, or...

Let's experience some of the South's greatest hits! There are a lot of classic and tasty meals originating from the Southern United States. Food from this part of the nation is made with love and passion.This book will provide some of this region's best...

A wide-ranging exploration of art, gastronomy, and national identity in fin-de-si?cle France At the end of the nineteenth century, artists such as Claude Monet, Eva Gonzalès, and Paul Gauguin took as their subject France's relationship with food. The country's bountiful agriculture and the skill...

The definitive book on Japan's national drink, this visually stunning celebration of the culture, craft, and history of sake pairs perfectly with the growing boom in its consumption across the globe. Sake is more than just a beverage--it is an art form deeply embedded...

A delectable journey through the culinary history of England from ancient times to today. The English Table is a delectable journey through the culinary history of England from ancient times to the present day. The book sheds light on the evolution of English cuisine,...

Author: Trudy EdenISBN-10: 0875803830ISBN-13: 9780875803838Publisher: Northern Illinois University PressLanguage: EnglishPublished: 02/26/2008Pages: 204Format: HardcoverWeight: 1.01lbsSize: 9.20h x 6.30w x 0.77d

Enter Jane Austen's world through the kitchens and dining rooms of her characters, and her own family. "It's a great idea - a book that you can read as well as cook from, and one that, uniquely, sends you straight back to the novels...

Step back in time with this nostalgic cookbook, "Simplified Cooking From The 1930s With Pictures: The Era Of The Great Depression Recipes for Tenacity and Grit Made Easy." This unique culinary guide takes you on a culinary journey to the era of the Great...

A unique and enlightening account of the significant, but rarely acknowledged, function of wooden barrels over the past two millennia. Barrels--we rarely acknowledge their importance, but without them we would be missing out on some of the world's finest beverages--most notably whiskies and wines--and...

From H?l?ne Jawhara Pi?er, Gourmand World Cookbook Award-winning author of Sephardi: Cooking the History, comes a collection of 125 meticulously crafted recipes showcasing the enduring flavors that define Sephardic culinary heritage.Matzah and Flour: Recipes from the History of the Sephardic Jews offers a tantalizing...

Marcelle Bienvenu's highly anticipated new release of her timeless classic, Who's Your Mama, Are You Catholic, and Can You Make A Roux? is a treasure trove of over two hundred recipes, now complete with a Foreword by Emeril Lagasse and sumptuous color photography capturing...

With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of...

Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For...

Scotland's National dish is the source of endless jokes and horror stories, yet continues to provoke curiosity around the world. With an ancient history and an eight-verse tribute penned by Robert Burns, haggis is a Scottish cultural icon. So how did it come to...

Samurai have fired our imagination with their fighting spirit and heroic deeds ever since Europeans set foot on Japanese shores during the middle of the 16th century. But what was the fuel on which these men ran? What was in their stomachs as they...

Step into the world of gastronomy and indulge in the pleasures of the table with this delightful almanac of good eating. Written by food writer B.E. Hill, The Epicure's Almanac is a veritable feast of recipes, menus, and food lore. From oyster patties to...

An early description of a cocktail as 'a mix of alcoholic drinks with flavoring ingredients' does nothing to convey the alchemy and speakeasy glamour of these elaborate drinks. The cocktail's humble beginnings as a medicinal tonic through the inclusion of botanicals into distilled spirits...

Taking readers back to the Spanish Habsburg court, this critical edition and translation of Arte de cocina presents a nuanced understanding of what foods were prepared and consumed during a monumental time in Spain's culinary history. Author: Francisco Monti?oISBN-10: 1487549377ISBN-13: 9781487549374Publisher: University of Toronto...

A rollicking biography of a pioneering American woman and one of our greatest culinary figures In Hometown Appetites, Kelly Alexander and Cynthia Harris come together to revive the legacy of the most important food writer you have never heard of. Clementine Paddleford was a...

Cooking For Profit: A New American Cookbook Adapted For The Use Of All Who Serve Meals For A Price (1893) is a comprehensive guide for anyone looking to start a food business or improve their existing one. Written by Whitehead and Jessup, experienced chefs...

Marion Harland's Cook Book Of Tried And Tested Recipes (1907) is a comprehensive guide to cooking and baking, written by the renowned American author and food writer, Marion Harland. The book contains over 600 recipes, ranging from classic American dishes to international cuisine, and...

Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human...

New York, the city of money, glass, and concrete, seems like no kind of place to produce food. Yet in this smart, funny, and beautifully written book, Robin Shulman places today's urban food production in the context of hundreds of years of history, tracing...

Jeremy Jackson has four goals: Make cornbread one word. Once and for all. Have cornbread named the official bread of the United States. Find a wife. Think outside the box of cornmeal about the Possibilities, potentialities, and promises of cornbread. Cornbread is the American...

Jonny Garrett, cofounder of the YouTube sensation Craft Beer Channel, travels in search of the deeper cultural impact of brewing--how it has shaped our lives and helped build the modern taproom What's the oldest and most consumed alcoholic beverage on earth? Beer, of course....

There is no more celebrated cookbook in Ireland than Maura Laverty's Full & Plenty and now Mercier brings this selection of recipes to a new audience. The original 500-page text with its 300 recipes has been edited to a short, usable and practical 160-page...

Equal parts writer's guide, comedy, and historical cookbook, fantasy author Krista D. Ball takes readers on a journey into the depths of epic fantasy's obsession with rabbit stew and teaches them how to catch the blasted creatures, how to move armies across enemy territories...

Gala and Honeycrisp. Pink Lady and Pacific Rose. King Luscious and Winesap. The names of apples are as juicy as the fruit itself. One of the most widely distributed fruits on the planet, apples have always meant something beyond food and drink--their seeds have...

The surprising, spicy story of this globe-trotting vegetable protein staple. To the untrained eye, there's nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans. However, tofu more than stands up on its own. Reviled for decades...

Now in paperback, Cake Boss is the New York Times bestselling life story of Buddy Valastro, the star of the hit TLC show, Cake Boss, and master baker of Carlo's Bake Shop, the Hoboken, New Jersey institution that he runs with the help of...

Discover the transformative power of "Survival Food: South African Pioneer Cuisine" - a culinary odyssey that will take you on a journey through history, heritage, and the unifying force of food.Unleash the benefits of reading this book: learn about the resilience and resourcefulness of...

During wartime, families were often encouraged to adopt more frugal cooking habits to conserve resources. Nevada Davis Hitchcock's book provides practical recipes and tips for making the most of your ingredients, without sacrificing flavor.This work has been selected by scholars as being culturally important,...

The essential reference for steak lovers. An encyclopaedic yet accessible journey through the world of chefs, farmers, butchers and restaurants, Steak is the essential guide for enthusiasts improving their kitchen skills or diners chasing the greatest steaks around the world. With stories, recipes, traditional...

Fancy a tipple? Then pull up a stool, raise a glass, and dip into this delightful paean to the grand old saloon days of yore. Written by Chicago-based journalist, playwright, and all-round wit George Ade in the waning years of Prohibition, The Old-Time Saloon...

2018 James Beard Foundation Book of the Year 2018 James Beard Foundation Book Award Winner inWriting Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction #75 on The Root100 2018A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race,...

Tib's Tit-Bits: Two Hundred and Thirty-One Recipes is a cookbook originally published in 1869 by Frances Freeling Broderip. The book contains a collection of 231 recipes for a variety of dishes, including soups, fish, meats, vegetables, desserts, and beverages. The recipes are presented in...

A historian reveals the illuminating history of milk, from ancient myth to modern grocery store How did an animal product that spoils easily, carries disease, and causes digestive trouble for many of its consumers become a near-universal symbol of modern nutrition? In the first...

The egg is a paradox--both alive and not alive--and a symbol as old as culture itself. In this wide-ranging and delightful journey through its natural and cultural history, Lizzie Stark explores the egg's deep meanings, innumerable uses, and metabolic importance through a dozen dazzling...

This vintage book contains a complete guide to taxidermy, with instructions for trapping, tanning, fleshing, mounting, and all other related aspects. Complete with detailed diagrams and a wealth of useful tips, this classic handbook is highly recommended for the beginner, and would make for...