Cooking - History

Mrs. Charles H. Gibson's Maryland and Virginia Cookbook, published in 1894, is a comprehensive guide to cooking and housekeeping in the late 19th century. The book contains a vast collection of valuable recipes and tips for managing a household, with a particular focus on...

Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao's boast that revolution would be impossible without chiles, from the eighteenth-century novel...

ONE OF THE BEST COOKBOOKS OF THE YEAR: Epicurious, Vice, Food & WineA HOLIDAY GIFT GUIDE SELECTION: Bloomberg, Saveur, Imbibe, Good Housekeeping, Sharp Magazine, Liquor.com, ELLE DecorationA collection of 200 iconic drinks from around the globe, each of which has changed the culture of...

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,...

Exploring the rich and varied culinary traditions of China, this book enables a better understanding of Chinese history and culture through food. Part of Bloomsbury's Global Kitchen series, this book takes readers on a food tour of China, covering everything from daily staples to...

Explore the history of Ohio's one-bite wonder! From humble origins, the buckeye has become Ohio's namesake candy. Though a classic combination of chocolate and peanut butter, each producer's offering is as bespoke as the buckeye is beloved. Taste tradition in Amish country at Coblentz...

"A remarkable and important story" BBC Radio 4 Woman's Hour"Unputdownable . . . Urbach has also retold the tragic Holocaust story in quite unforgettable lines" A.N. Wilson "In a remarkable new book, Alice's granddaughter Karina, a noted historian, has traced what happened to her...

For the first time ever, the recipes for pintxos--the small dishes found in bars in Basque Country--are gathered to present the definitive bible on this significant food of Basque culture, along with the history and people who created them, written by award-winning author Marti...

Grist Mill Quick Loaf Breads is an excellent overview of milling history, the milling process, and health information about whole grains. The author, Patricia B. Mitchell, sings the praises of stone-ground whole grain flours, citing the fact that they have more flavor than "grocery...

"Yes, it's a cookbook, but more than that it's a peak inside the dining room at the White House, showing us what US Presidents have for dinner." - Martha Griswold, Online Critics Corner (and self-described domestic goddess) Ever wonder what the President's having for...

Originally compiled by Hattie A. Burr in 1886, the Woman Suffrage Cookbook is a collection of recipes pulled together from many eminent women of the time. The book is the first charity cookbook to have been published in support of the Women's Suffrage Movement...

Who sold the first hamburger ever? Backed by more than 300 historical footnotes, this account of the birth of the burger takes you on a journey down a delicious rabbit hole where you'll discover the real hamburger history.It's the mystery behind something that has...

Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globalization brought about changes in patterns of leisure and consumption, as well as a democratization of restaurant culture. But what if we open up this concept of 'eating out' to...

Believe it or not, there's a lot of inventing going on in the kitchen. Unless you only eat fruits and veggies right off the plant, you are using tools and techniques invented by humans to make food more tasty and easier to digest. When...

Winner of the 2017 Bruce Fraser Award from the Association for the Study of Connecticut History The Library of Congress has designated American Cookery (1796) by Amelia Simmons one of the eighty-eight "Books That Shaped America." Its recognition as "the first American cookbook" has...

A surprise-filled shellfish survey dishes up "ample oyster facts, figures and literary lore" (Publishers Weekly). When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country,...

The taste of Ontario garlic is as rich and varied as its history. Used mainly for medicinal purposes in the nineteenth century, people turned up their noses at the aromatic bulb as it became associated with new immigrants. The once acceptable ingredient became undesirable...

Billings' local food scene is bootstrapping and standing tall. Renowned restaurants like TEN boast menus that showcase distinctive local ingredients from trout roe to foraged mushrooms. Restaurants and artisans source from centuries-old establishments like the McGowan family farm, which provides grain to Trailhead Spirits...

Take a step back in time to a simpler way of life -- life on the homestead during the Great Depression -- and get a delicious taste of real home cooking in Homestead Aromas, a collection of real-life tales and the culinary delights that...

Canadians at Table is an introduction to the diverse culinary history of Canada. We learn about the lessons of survival of the First Nations, the foods that fuelled the fur traders, and the adaptability of the early settlers in their new environment. Here is...

The Colonial homemaker had to dry her spices in front of the fireplace. They were then pounded until finely powdered and sifted.Raisins are an example of the amount of effort it took to properly prepare everything for baking. Raisins, almonds, pineapples and chocolate were...

K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today's culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but...

America seems presently fascinated by prison culture and the inner workings of what happens behind clinked doors. With TV shows creating binge-watchers of us all, and celebrities piquing public interest as they end up behind bars, Americans seem to enjoy a good gawk at...

What do we mean when we call any group a cult? Definingthat term is a slippery proposition - the word cult is provocative and arguably pejorative. Does it necessarily refer to a religious group? A group with a charismatic leader? Or something darker and...

"This book is made up entirely of recipes contributed and well-tried by countrywomen scattered over the length and breadth of the country. The dishes you will find here have not been concocted by experts with all the resources of a modern kitchen. They have...

People have gathered in public drinking places to drink, relax, socialize, and do business for hundreds of years. For just as long, critics have described taverns and similar drinking establishments as sources of individual ruin and public disorder. Examining these dynamics as Americans surged...

In this innovative and insightful book, Elizabeth Engelhardt argues that modern American food, business, caretaking, politics, sex, travel, writing, and restaurants all owe a debt to boardinghouse women in the South. From the eighteenth century well into the twentieth, entrepreneurial women ran boardinghouses throughout...

After Hurricane Katrina in 2005, many high-profile chefs in New Orleans pledged to help their city rebound from the flooding. Several formed their own charitable organizations, including the John Besh Foundation, to help revitalize the region and its restaurant scene. A year and a...

The Cook, author of The Cook's Book of Ponder, has over 20 years of experience studying, reenacting, and teaching history from the French and Indian and Revolutionary wars while traveling throughout the Easter United States and Canada. He has been featured in several news...

Award-winning writer Natalie MacLean sweeps readers behind the scenes of the international wine world, visiting its most evocative places and meeting its most charismatic personalities. Red, White, and Drunk All Over showcases the engaging wit, investigative curiosity, and sharp eye for obsessive passion that...

Explore the history of Ohio's one-bite wonder! From humble origins, the buckeye has become Ohio's namesake candy. Though a classic combination of chocolate and peanut butter, each producer's offering is as bespoke as the buckeye is beloved. Taste tradition in Amish country at Coblentz...

With a celebrated food writer as host, a delectable history of Roman cuisine and the world--served one dish at a time. Now in paperback. "There is more history in a bowl of pasta than in the Colosseum," writes Andreas Viestad in Dinner in Rome....

Drinking yerba mate is a daily, communal ritual that has brought together South Americans for some five centuries. In lively prose and with vivid illustrations, Rebekah E. Pite explores how this Indigenous infusion, made from the naturally caffeinated leaves of a local holly tree,...

As a world destination for its history, culture and food, Barcelona occupies a special place for international visitors and food lovers. The book reveals the culinary history of the city of Barcelona and the region of Catalonia in Spain that narrates its rich gastronomic...

Gastronomy of the 1980sAre you ready to embark on a culinary time machine back to the 1980s? Our new cookbook, "Vintage Recipes of the 1980s: A Cookbook Representing the Gastronomic Trends of 'The Eighties'" invites you to rediscover and relish the tastes that defined...

People have gathered in public drinking places to drink, relax, socialize, and do business for hundreds of years. For just as long, critics have described taverns and similar drinking establishments as sources of individual ruin and public disorder. Examining these dynamics as Americans surged...

Prohibition Cocktails reveals the history, secrets and recipes of 21 of the most popular drinks of the Roaring Twenties. From 1920-1933 the United States Constitution forbade the production, sale, and transport of intoxicating liquor and until repeal by the 21st Amendment - the rules...

In 1982, just a few years after Joe Coulombe founded Trader Joe's, we received a TJ's flyer at our house. We left this flyer in our car, where it lay hidden for 35 years. (Hoarders unite ) A fan of culinary history, I wanted...

After 350 years of settlement, British African cookery heritage draws on a creative mix of Tudor spices, Indian feasting, Malaysian gastronomy, Victorian gentlemen's club dinners, and Boer survival rations. Across the snow-capped mountains of Uganda to arid northern Nigeria; from the golden beaches of...

One of West Africa's earliest recipe books, "The Ghana Cookery Book" was first published in Accra in 1933. Over 800 recipes make use of a wealth of local ingredients: ripe, tropical fruit, abundant fresh fish from the Atlantic Ocean, exotic spices, and a profusion...

First published in 1909, Zimbabwe's earliest cookery book will entrance you with over 230 recipes for African delicacies: aromatic green fig preserve; savoury bobotie (a curried meat-loaf that reflects southern Africa's Malay heritage); zesty lemon pudding, and warm, spicy gingerbread. Zimbabwean originals, every one....

In Creole Italian, Justin A. Nystrom explores the influence Sicilian immigrants have had on New Orleans foodways. His culinary journey follows these immigrants from their first impressions on Louisiana food culture in the mid-1830s and along their path until the 1970s. Each chapter touches...

Today, Peru is recognized as one of the top food destinations on the planet. But twenty-five years ago, the world's foodies focused their attention elsewhere--except for wine merchant-turned-archaeologist and art historian Robert Bradley. This delightful book is the product of twenty-five years of exquisite...

Beignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native...

After Hurricane Katrina in 2005, many high-profile chefs in New Orleans pledged to help their city rebound from the flooding. Several formed their own charitable organizations, including the John Besh Foundation, to help revitalize the region and its restaurant scene. A year and a...

At no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government's attempt to raise pork prices through the mass slaughter of miliions of "unripe" little pigs. This contradiction was widely perceived as...

In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnaci Pinedo a century earlier. A landmark of American cuisine first published in...

This absorbing narrative follows the craft community of French chocolatiers-members of a tiny group experiencing intensive international competition-as they struggle to ensure the survival of their businesses. Susan J. Terrio moves easily among ethnography, history, theory, and vignette, telling a story that challenges conventional...

The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English society discovered the French chef and the English-speaking world has never been the same. This delicious anthology brings together the major...

Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.Author: Melitta Weiss AdamsonISBN-10: 0415803616ISBN-13: 9780415803618Publisher: RoutledgeLanguage: EnglishPublished: 06/02/2012Pages: 272Format: PaperbackWeight: 0.82lbsSize: 9.00h x 6.00w x 0.58d