Cooking - History

Celebrate the coziest flavor of fall with the quintessential collection of 50 pumpkin-based recipes for every occasion, from flavorful appetizers and hearty mains to irresistible desserts, now updated with new recipes including the perfect pumpkin spice latte. The Great Little Pumpkin Cookbook is a...

Preface and Acknowledgments Abbreviations KEYNOTE ADDRESS: Yannis HAMILAKIS: Time, Performance, and the Production of a Mnemonic Record: From Feasting to an Archaeology of Eating and Drinking FEASTS FOR THE GODS: FEASTING PRACTICES AND RELIGIOUS ASPECTS; Jennifer WILSON: What Were the Women Doing While the...

Gathering family and friends around the Sunday lunch table, to share delicious home-cooked food, should be a joyful experience. Doyenne of home economists, Marguerite Patten's book provides fail-safe advice, not only for serving up the favourite Sunday roast with ease, but with a host...

Have you ever wondered what the Tudors ate? What was served at the courtly feasts of Henry VIII, or what kept peasants alive through the harsh winters of the sixteenth century?The Tudor Cookbook provides over 250 recipes from authentic period manuals for starters, mains,...

Naked wine is wine stripped down to its basics -- wine as it was meant to be: wholesome, exciting, provocative, living, sensual, and pure. Naked, or natural, wine is the opposite of most New World wines today; Alice Feiring calls them -- overripe, over-manipulated,...

Whisking Through the Ages invites readers on a delicious journey across five centuries of literature. Featuring two selected texts from each era, this book explores the historical significance of the baked goods mentioned within them and provides authentic recipes from the respective periods. Author:...

Celebrate all things matcha with this collection of delicious recipes, fascinating history and fun facts about an extraordinary green tea A much-loved ingredient in East Asia for centuries, matcha is a unique and versatile powdered tea that many people are discovering for the first...

The riveting eight-thousand-year story of wine, nectar of the gods and the pleasure and support of man As far back as history can reach, wine has been intertwined with the growth and development of the human race. Over eight millennia, this remarkable drink has...

From the award-winning, New York Times-bestselling author of Cod and Salt, a new global history of the mysterious, misunderstood, globally beloved crustacean. When Mark Kurlansky was 17, he took his first job as a commercial fisherman in the Atlantic on a 45-foot, wooden-hulled, two-man...

A fascinating overview of culinary history exploring the lives of twenty people who have impacted the way we dine. "An intriguing dip into the lives and obsessions of an eclectic round up of ancient and modern food heroes whose tastes affect ours. Easy to...

Delve into the culinary traditions of the South with "A Kentucky Woman's Handy Cook Book" by Jessie Henderson Colville. First published in 1912, this charming collection offers a fascinating glimpse into the kitchens of Kentucky and the resourceful recipes that defined home cooking in...

With 100 recipes from across the country, Peachy shines new light on an old favorite. Regarded by some as a simpleton, the peach makes a break for the big time in soups, salads, main dishes and more! Author Lori Nawyn explores diverse and delicious...

The Berlin Cookbook reveals how to make Schnitzel, Currywurst, Eisbein, Döner Kebab, and those jelly donuts known as Berliners-and how easy it is, since Berlin cuisine is simple, wholesome, and down-to-earth. This cookbook offers traditional recipes and also tells stories about the heritage and...

Over 90 fascinating recipes, collected by women from Chapel-en-le-Frith in 1918, including fish, meat, savouries, puddings, cakes, and preserves.This books will interest local residents as well as keen food historians, with many recipes showing the peculiar adjustments made by housewives during the First World...

My Cookbook Passion is a color panorama of historic cookbooks and recipes with the stories of how such books came into being. Chapters include: "Entertaining is Fun"; "Reach for the Stars" on celebrities; "Inns & Farms"; books on food publishers like Barrows & Co;...

Tired of the boring chain restaurant scene? Recipes from Historic Texas will please your palate and nourish your mind. Enjoy a unique bit of Texas history by visiting a wide variety of restaurants located in unusual historic settings-a gritsmill, a Dr. Pepper bottling plant,...

First Lessons In The Principles Of Cooking is a cookbook written by Mary Anne Barker and originally published in 1886. This book provides a comprehensive guide to cooking, covering everything from basic techniques to more advanced recipes. The author emphasizes the importance of understanding...

On September 10, 1982, M.W. Bro. Raymond H. Bachman, Grand Master of Masons in Illinois, came to Bloomington and instituted Ancient Landmarks Lodge U.D. Choosing its name presented some difficulties, since most good Masonic allusions, like Acacia, Anchor and Ark, Blazing Star, Charity, Further...

Audiences and scholars alike have long remarked that Shakespeare's poems and plays record the pleasures and perils of the table. Shakespeare in the Kitchen asks what Shakespeare's works can tell us about Renaissance culinary recipes, and what these recipes can tell us about Shakespeare's...

"Cooking is not only a necessity, but an art-one in which every household may excel." - Jennie C. BenedictFirst published in 1904, The Blue Ribbon Cookbook by Jennie C. Benedict quickly became a beloved classic of American cookery. Benedict, a Louisville caterer and entrepreneur...

"Modern Domestic Cookery, and Useful Receipt Book" offers a glimpse into the culinary practices of the early 19th century. Adapted for families in the middling and genteel ranks of life, this book provides a comprehensive collection of recipes and household advice reflecting the tastes...

The complete housewife is an unchanged, high-quality reprint of the original edition of 1773. Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres.As a publisher we focus on...

Would you like your children to love US history? This book is the key. We've adapted historical recipes to make them easy to fix in your own kitchen like Louisa May Alcott's Blueberry Slump, Thomas Jefferson's Monticello Noodles, and Martha Washington's Fruit Cake. History...

The little grains you use to sweeten your food every day have an amazing story to tell. Like many other foods, sugar has a fascinating history, spanning centuries, continents and cultures. Wars have been fought over this food, empires conquered and black markets have...

Rediscover the timeless appeal of classic American cooking with "Lowney's Cook Book, Illustrated In Colors." First published in the early 20th century, this meticulously reproduced edition offers a fascinating glimpse into the culinary practices of a bygone era. Authored by Maria Willett Howard in...

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...

In every part of every old Karoo house are the memories of things that happened there. Their front doors are portals to the mysteries that lie within, the lives that have been lived there and the stories that have happened in their wide rooms...

Traces New England's rich baking tradition with historic recipes, carefully adapted for the modern kitchen In the wake of the American Revolution, a culinary style formed that would set the standard for American cooking. In Northern Comfort, acclaimed food historians Keith Stavely and Kathleen...

A visual and cultural exploration of craftsmanship, flavor, and form -- the timeless art of sushi, beautifully unfolded. From humble Edo-era street food to global culinary art, sushi has become a symbol of precision and beauty. Sushi traces its journey through history, exploring ancient...

Author: Elizabeth WinslowISBN-13: 9798993164649Publisher: Elizabeth Winslow PublishingLanguage: EnglishPublished: 03/26/2026Pages: 232Format: PaperbackWeight: 0.70lbsSize: 9.00h x 6.00w x 0.53d

Part history, part design study, and part love letter to the state's most treasured foodway, The South Carolina BBQ Project explores the culture of barbecue in the Palmetto state. Through hand-painted signs, roadside architecture, styrofoam plates, and everyday ephemera, Spainhour reveals how design shapes...

What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become American, and how are they likely to evolve from here? In Food Americana, David Page answers all these questions and more. America is more than...

Building on the success of the award-winning Maine Bicentennial Community Cookbook, this second volume is a brand new collection of more than 200 family recipes, stories, and photos. The Maine Community Cookbook, Volume 2: 200 More Recipes Celebrating Home Cooking in the Pine Tree...

Food and drink, along with the material culture involved in their consumption, can signify a variety of social distinctions, identities and values. Thus, in Early Minoan Knossos, tableware was used to emphasize the difference between the host and the guests, and at Mycenaean Pylos...

In 1609, Henry Hudson, under contract with the Dutch East India Company, set out to discover the lucrative Northwest Passage. The Hudson River Valley is what he discovered instead, and along its banks Dutch culture took hold. While the Dutch influence can still be...

The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human...

Foods And Culinary Utensils Of The Ancients: Compiled From Standard Historical Works By Charles Martyn. This book is a result of an effort made by us towards making a contribution to the preservation and repair of original classic literature. In an attempt to preserve,...

Mission Street Food is a restaurant. But it's also a charitable organization, a taco truck, a burger stand, and a clubhouse for inventive cooks tucked inside an unassuming Chinese take-out place. In all its various incarnations, it upends traditional restaurant conventions, in search of...

Handwritten recipes passed through the generations, tales of goats running wild in colonial gardens and early settlers' experimentation with native foods ... Eat Your History dishes up stories and recipes from Australian kitchens and dining tables from 1788 to the 1950s. Jacqui Newling, resident...

A primer on applying historical and culinary practices to modern day cookingSeeking the Historical Cook is a guide to historical cooking methods from eighteenth- and nineteenth-century receipt (recipe) books and an examination of how those methods can be used in kitchens today. Designed for...

Behind closed doors, North African home cooks are taking the region's food to new heights. Traditional dishes such as tagines, stews, soups, and salads are being adapted and refined, and new dishes are being created using classic ingredients such as fiery spices, jewel-like dried...

The Linda Miron Distad Culinaria Collection, housed at the University of Alberta Libraries, currently consists of more than 3,000 food-related texts from around the world, spanning several centuries. Collecting Culinaria accompanies an exhibit at the Bruce Peel Special Collections Library featuring cookbooks and household...

Who knew that Bill Wyman (The Rolling Stones) makes an amazing Lamb Chops with Endive and Blue Cheese Salad, that Michael McDonald (The Doobie Brothers) loves Pasta with Ham and Parmesan Cheese, or that Boz Scaggs eats Tuscan Grilled Chicken? With more than a...

Alsace-Lorraine has produced one of the world's richest and most varied cuisines. It combines traditional French cooking with surprising and delicious ingredients. Nestled in the hills outside Washington D.C., the legendary L'Auberge Chez François exemplifies the very best of traditional Alsatian cooking. The restaurant's...

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...

In 1901, Lizzie Black Kander put together a cookbook based on the classes she taught at the Milwaukee Jewish Mission. "I was trying to teach a group of young foreign girls in a crowded neighborhood how to cook simple and nutritious food, yet have...

British food gets a bad rap, bland, brown, and boiled. But behind the stereotypes lies a rich, resilient cuisine born of geography, class, and creativity. In "Typically British," Ron Black celebrates the comfort and character of traditional British dishes, from potted shrimps to sticky...

“A Treatise On The Nature Of Aliments, Or Foods, In General” by Friedrich Hoffmann, presents an insightful exploration into the properties and effects of various foods. Written with meticulous detail, this treatise delves into the understanding of nutrition and its impact on health, reflecting...

"The Book of Sauces" by Charles Herman Senn is a comprehensive guide to the art of sauce making, a cornerstone of culinary excellence. This timeless work provides a wealth of knowledge on creating a diverse range of sauces, from classic hollandaise and bÃ(c)chamel to...

A culinary journey through Australia's past, present, and future. Renowned food writer John Newton explores the evolution of Australian cuisine, from its bland beginnings to its brilliant, multicultural present. Discover the fascinating story of how Alliumphobia (fear of garlic) shaped the nation's early food...