Cooking - History

The ""Handbook Of Practical Cookery, For Ladies And Professional Cooks: Containing The Whole Science And Art Of Preparing Human Food"" is a comprehensive guide to cooking written by Pierre Blot in 1868. The book provides a thorough exploration of the science and art of...

Mrs. Charles H. Gibson's Maryland and Virginia Cookbook, published in 1894, is a comprehensive guide to housekeeping in the late 19th century. The book contains numerous recipes for dishes specific to the Maryland and Virginia region, as well as general recipes for soups, meats,...

African American cooks were not strangers in the kitchens of the Old South, but white southerners often failed to acknowledge their contributions. One of the first exceptions was Kentucky socialite Minnie C. Fox, who recognized the significant influence and importance of the African American...

- An appealing collection of his essays from Decanter and World of Fine Wine, which will appeal to the wine lover and literary reader alike- Andrew poses and discusses a series of philosophical questions about our relationship with this extraordinary, living wine, made by...

This manual is an essential guide to the organization and practices of stewardship in the early 20th century. It includes a wealth of information on the history of the Stewards Association of New York City, its members, and the famous recipes and instructions of...

The Book of Tea （A Japanese Harmony of Art, Culture, and the Simple Life (1906) by Okakura Kakuzō (1906) is a long essay linking the role of chadō (teaism) to the aesthetic and cultural aspects of Japanese life and protesting Western caricatures of "the...

This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Carefully selecting the best articles from our collection we have compiled a series of historical and informative...

Accepting the challenge of rethinking connections of food, space and identity within everyday spaces of "public" eating in Malaysia and Singapore, the authors enter street stalls, hawker centers, markets, cafes, restaurants, "food streets," and "ethnic" neighborhoods to offer a broader picture of the meaning...

Sixty-five sweet and savory maple recipes, plus tons of tips, trivia, and photos!The Crown Maple Guide to Maple Syrup is the ultimate guide to maple syrup, with sixty-five recipes, instructions on tapping and evaporating, and an overview of the fascinating history of maple syrup...

Cooking holds a place of honor in most family traditions. The tastes and aromas of home-cooked meals connect us with family members of the past and present. Though culinary gadgets and techniques have changed significantly over the years, wholesome family recipes have stayed the...

The once-obscure cuisine of Vietnam is, today, a favorite for many people from East to West. Adapted and modified over thousands of years, it is probably best known as a particularly delicious result of combining traditional southeast Asian cookery with visible outside influences--notably, the...

The remarkable stories of the early 20th-century food startups that captured America's hearts and stomachs, from Bob's Big Boy to McDonald's, Winchell's Donuts to In-N-Out, Peet's Coffee to Taco Bell.Author: George GearyISBN-10: 1684424208ISBN-13: 9781684424207Publisher: Prospect Park BooksLanguage: EnglishPublished: 05/14/2024Pages: 256Format: PaperbackWeight: 1.61lbsSize: 10.50h x...

Author: Deirdre A. Scaggs, Evalina Kremer SettleISBN-10: 0813199344ISBN-13: 9780813199344Publisher: University Press of KentuckyLanguage: EnglishPublished: 05/07/2024Pages: 240Format: HardcoverWeight: 0.83lbsSize: 8.60h x 5.60w x 0.80d

Almost forgotten at the back of a drawer for generations, Hannah Alexander's Book of Cookery-which was first penned in Dublin in the late seventeenth century-has finally made it into print. This recipe book is more than just a delightful foray into the dining habits...

In the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the turn of the century, even the best restaurants cooked ethnic and American foods for middle-class urbanites. In Turning the Tables, Andrew P. Haley examines how the transformation...

This ain't no grand-ma's cookbook or the Ladies Auxiliary either. This is just a regular guys' cookbook written by a regular guy. The recipes contained in this book are basic and easy to prepare, yet delicious nonetheless. They are dishes that are served as...

In this comprehensive and historically rich study, author Vincent DiMarco shares three original, never-before published cookery manuscripts from eighteenth-century England. Taken from the author's private collection, the manuscripts contain over five hundred recipes in their original form, but DiMarco further enhances the text with...

The ultimate book for the sandwich connoisseur (or even the sandwich curious): nearly 100 recipes spanning the centuries, from the most well-known to obscure but delicious sandwiches. Ah, sandwiches. They're everywhere. But what's the story behind the club, the Cuban, or the hot brown?...

Winner of the 2018 First Book Prize from the Association for the Study of Food and Society For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking...

A journey back in time through 50 retro recipes along with engaging essays about quirky food traditions. A blend of cookbook and bite-size history, Extra! Extra! Eat All About It! offers a unique glimpse into the culinary landscape of the late nineteenth and early...

Dive into the magical world of iconic American cooking! The American diner is an institution that has fed generations of hungry patrons for decades. The tasty and satisfying meals have made everyday life a little bit better for people all over the nation.This cookbook...

The history of fun foods is fast, energetic, and full of surprises. Ever-present and multi-faceted, fun foods have made appearances at birthday parties and lunch boxes in numerous guises, from Twinkies to energy bars. No mere high calorie treats--fun foods were instrumental to the...

Food history and science, cooking techniques, and over 250 recipes are the ingredients for Food for Thought. What does bone marrow have to do with prehistoric man's brain development? How did the Battle of Trafalgar influence beet consumption? What are the intricacies of making...

An army marches on its stomach--so the classic saying goes. This book brings together excerpts from contemporary manuals for U.S. Army cooks to show how the U.S. Army fed and provisioned its troops in the early 20th century and lift the lid on what...

This book is a companion volume to the 2010 publication from John Hoyle: An Annotated Bibliography of Australian Domestic Cookery Books 1860s to 1950. It documents the invalid cookery entries in 224 early Australian cookbooks, and summarises the types of recipes and dietary advice...

The author of The Soul of a Chef looks at the new role of the chef in contemporary culture For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain...

"Part travelogue and part culinary adventure . . . a quirky, entertaining ramble through the many ways wood lends its flavor to food" (Bob Holmes, author of Flavor).Most people don't expect wood to flavor their food beyond the barbecue, and gastronomists rarely discuss the...

Experience mouthwatering Southern baking--from humble home kitchens to innovative new Southern chefs. One of the world's richest culinary traditions comes to life through this essential cookbook from bestselling author Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in...

This book is part family memoir, part immigration story and part cookbook. Undoubtedly, it will make you reflect upon your own family, culture and food traditions - whatever they are. It is also guaranteed to make you hungry!The tales shared through and within generations...

The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and...

I'm a native of rural Iowa, spending my first eight years living in a jailhouse. I grew up watching my mom and aunts in their kitchens, copying their example. "Recipes Along the Way" is written from the heart as seen through my eyes as...

What makes chocolate so alluring? Why is it the inspiration for endless culinary creativity? Sam Bilton explores our complex relationship with this versatile confection, which is made from the humble beans of the tropical cacao tree. Divided thematically, the book moves between the ceremonial...

Craft beer has in recent years seen an unprecdented surge in popularity across the United States and Canada. Tired of mass-production beers, drinkers have gravitated toward hand-crafted, small-batch and often local beers and many devotees have even begun to brew their own. This comprehensive...

An internationally renowned chemist, popular television personality, and bestselling author, Hervé 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...

Australian researcher Karen Mutton brings us her latest research on the origins of various popular foods, discussing the mysterious origins of food from around the world in chapters dedicated to the various cultures. Mutton examines Neolithic bronze and iron age agriculture in China and...

Welcome to the Tyrrhenian Sea, home to la dolce vita, sun-drenched islands, and seaside towns where even the simplest trattoria has an effortless glamour. Following on from the success of A House Party in Tuscany, food writer Amber Guinness travels from the Tuscan coast...

A companion to Andrew F. Smith's critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. Smith revisits the country's...

Experience exotic, delicious cuisines and connect with different cultures with every bite you take!Are you looking to try something different with your palate and are in search of a cookbook with a little bit of everything?Do you just want to keep fit and healthy...

The culinary history of Miami is a reflection of its culture--spicy, vibrant and diverse. And though delectable seafood has always been a staple in South Florida, influences from Latin and Caribbean nations brought zest to the city's world-renowned cuisine. Even the orange, the state's...

First published in the early 19th century, this book provides a fascinating glimpse into the daily lives and domestic concerns of New England families. Howland offers practical advice on household management, including recipes, cleaning tips, and budgeting strategies. This is a valuable resource for...

For Craft Beer Drinkers and Homebrewers Alike From early English origins to modern American examples like Sierra Nevada's Bigfoot and Rogue's XS Old Crustacean, barley wines are a favored style among homebrewers and craft beer drinkers alike. In Brewing Barley Wines, widely respected beer...

A culinary journey into the decadence and sophistication of the Jazz Age, recreating the extravagant meals and cocktails featured in F.Scott Fitzgerald's literary classic, The Great Gatsby. In time for the 100th anniversary of The Great Gatsby, step into a world of opulence and...

From Archaic Greece until the Late Roman Empire (c. 800 BCE to c. 500 CE), food was more than a physical necessity; it was a critical factor in politics, economics and culture. On the one hand, the Mediterranean landscape and climate encouraged particular crops...

For fans of Michael Pollan and Anthony Bourdain, this "surprising, flavorsome tour of ancient cuisines" (Kirkus STARRED)--from Neolithic bread to ancient Roman fish sauce--reveals why reviving the foods of the past is the key to saving the future."A fascinating look at the people who...

Rediscover one of the most fascinating and happening decades in history! The 1920s are memorable for many reasons. This was the decade of bootlegging, flagpole sitters, raccoon coats, and marathon dancers.This era also saw the birth of many recipes that are still worth making...

An unprecedented behind-the-scenes tour of New York City's dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. In Food and the City, Ina Yalof takes us on an...

Books make great gifts! Step back in time with the nostalgic aroma of fresh-baked bread filling your home. This cookbook features the timeless recipes that sustained American pioneers as they braved a new world. Within these pages, discover the secrets of five basic herbs:...

Journalist and author Ted Reinstein has reported all around New England for 25 years, telling the colorful stories of this historic yet ever-changing corner of America. Now, he condenses his countless travels into a single, unique labor of love: a journey through the heart...

America has run on hamburgers for almost a century. This is the story of their sizzle and their symbolism, where they came from and how they conquered the world. What do Americans think of when they think of the hamburger? A robust, succulent spheroid...

Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic...