Cooking - History

Compiling more than 100 family recipes, founder of the Akron Recipe Project Judy Orr James serves up a history of home cooking in the Rubber City. From the city's founding in 1825 through the years following World War II, numerous ethnic and cultural groups...

Culinary Memories from Philadelphia's Past...Beyond the Cheesesteak Long before Philadelphia's food scene was splashed on covers of Bon Appetit and local establishments garnered accolades like America's best restaurant, culinary pioneers set the city's restaurant industry ablaze. Frenchman Georges Perrier brought the city the highest,...

When did growing and eating food cease to be considered sacred? How did food lose its connection with health? Why is our food system out of control? What simple steps can we each take to profoundly change our world as a healthier place for...

On May 4, 1964, Congress designated bourbon as a distinctive product of the United States, and it remains the only spirit produced in this country to enjoy such protection. Its history stretches back almost to the founding of the nation and includes many colorful...

Are you afraid of your cast iron skillet? Do you think seasoning cast iron is difficult, time consuming and messy? Do you avoid using your cast iron cookware because you think it's temperamental and hard to clean? Well, it's time for you to confront...

A high-quality cookbook celebrating the 25th anniversary of Ireland's world-renowned hotel and country club, The K Club.Author: Finbarr HigginsISBN-10: 1782051511ISBN-13: 9781782051510Publisher: Attic PressLanguage: EnglishPublished: 01/28/2016Pages: 299Format: HardcoverWeight: 5.40lbsSize: 12.50h x 11.00w x 1.10d

The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find...

The Civilian Conservation Corps was a voluntary government work relief program that offered nearly 3 million unemployed, unmarried men the job of restoring and conserving America's public lands, forests and parks. The wages weren't the only draw--the program also threw in three square meals...

High country cooking fit to grace any table. Southern Appalachia has a rich culinary tradition. Generations of passed down recipes offer glimpses into a culture that has long been defined, in considerable measure, by its food. Take a journey of pure delight through this...

The story of the unsung hero of the world of spirits, wine, and beer and an invention as ancient and important as the wheel--the humble barrel. Without the barrel, we would have no bourbon, no oak-aged chardonnay, no barrel-aged stouts . . . and...

Beyond its crowded highways, Long Island serves up a plentiful, eclectic bounty with a side of history. Enticing appetites from Nassau to Montauk, food writer and Long Island native T.W. Barritt explores how immigrant families built a still thriving agricultural community, producing everything from...

Eataly founder Oscar Farinetti reveals the accidental, serendipitous discoveries that gave birth to some of the world's most well-known gastronomic delights.Did you know that your morning coffee could be thanks to a herd of energetic goats? Or that a forgotten ingredient is behind the...

The illustrations featured in this gorgeous gift wrap set are all taken from award-winning designer Caz Hildebrand's The Grammar of Spice, a culinary resource that illuminates the role of spices in food and in our cultural identity. Inspired by the work of Owen Jones,...

Edited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume. Beginning with the taboos of the Old Testament and the...

Because science and technology have opened new avenues for vintners, our taste in wine has grown ever more diverse. Wine is now the subject of careful chemistry and global demand. Paul Lukacs recounts the journey of wine through history--how wine acquired its social cachet,...

Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food. Fueled by James Boswell's definition of humans as cooking animals (for "no beast can...

Works of Distinction, LDEI M.F.K. Fisher Prize for Excellence in Culinary Media Content, 2022 A rare woman's-eye-view of working in the professional French kitchen Though women enter France's culinary professions at higher rates than ever, men still receive the lion's share of the major...

Big Night (1996), Ratatouille (2007), and Julie and Julia (2009) are more than films about food--they serve a political purpose. In the kitchen, around the table, and in the dining room, these films use cooking and eating to explore such themes as ideological pluralism,...

Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social...

Written in a style similar to that of Nigel Slater's multi-award-winning food memoir 'Toast', this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.The British have a relationship with their food that is unlike that of any...

Every family has its favourite recipes that are passed down from one generation to another. And so it is with the Doucets and Hennessys. The Association Maison Doucet Hennessy Association Inc., has compiled this recipe book as a fundraising project for 2012. Throughout the...

Published in Boston in 1829, this volume in the American Antiquarian Cookbook Collection by a well-known social reformer, prolific novelist, and journalist provided recipes and tips for homemakers of the early 19th century with an emphasis on self-reliance and frugality in the household. The...

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.Food is...

The Rainbow Nation Cookery Guide. A compiled collection of traditional South African recipes and stories as told by twelve chefs. Each chef representing their own ethnic cuisines including Zulu, Indian, Xhosa, Cape Malay, Afrikaans, San, Southern Sotho, English, Tsonga, Northern Sotho Pedi, Ndebele, and...

This anthology of Elizabeth David's work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a selection of her journalistic and occasional work from four decades. Much of it she had chosen...

Vade-mecums are guide books you carry with you. They have been around forever and are common in Europe for all sorts of things. The Latin term literally means "go with me". Here, Dr. Montgomery invites you to go with him as he explores the...

Originally published in 1906, The Book of Tea introduced American and other Western readers to Japanese culture and how tea is an essential component of it. However, the book has a broader message. Okakuro deftly makes comparisons between East and West, highlighting each strengths...

THIS IS THE LONG-AWAITED BOOK written by Mr. Dick Bradsell. THE BLACK & WHITE STREET EDITION. AKA Soho Cocktail Legend, Father of the London Cocktail revival, The Bartenders' Bartender, Cocktail King, Creative Genius, are some of the titles attributed to him-though he would have...

THIS IS THE LONG-AWAITED BOOK written by Mr. Dick Bradsell. AKA Soho Cocktail Legend, Father of the London Cocktail revival, The Bartenders' Bartender, Cocktail King, Creative Genius, are some of the titles attributed to him-though he would have introduced himself as Dick or perhaps...

THIS IS THE LONG-AWAITED BOOK written by Mr. Dick Bradsell. AKA Soho Cocktail Legend, Father of the London Cocktail revival, The Bartenders' Bartender, Cocktail King, Creative Genius, are some of the titles attributed to him-though he would have introduced himself as Dick or perhaps...

There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides,...

In this intricate and absorbing study, H駘鈩e Jawhara Pir presents readers with the dishes, ingredients, techniques, and aesthetic principles that make up a sophisticated and attractive cuisine, one that has had a mostly unremarked influence on modern Spanish and Portuguese recipes.Author: H駘鈩e Jawhara PirISBN-10:...

Warning: This is Not a Cookbook Food and Feast does, however, contain over a hundred recipes--medieval recipes in their original medieval form, medieval recipes in modern terms, traditional Scottish recipes, modern midwest American, recipes for eating in the wilderness, and even exotic and slightly...

Grandma's Antique Recipes came about after I was left an absolute gem of a book handwritten by Grandma Sarah, that was essentially a collection of recipes, hints and remedies that she used in her everyday life. To me, it gives a real insight into...

Brookside School, Cranbrook had an iconic cook named Flora Leslie, who was originally from Scotland. She was hired by the Cranbrook School community and for decades created some of the favorite recipes now gathered together in a wonderful cookbook for families to enjoy at...

The bestselling Swiss cookbook available in English, now with more than 100 photos. Food blogger Andie Pilot takes readers on a photographic tour of her favorite recipes - some just like her grandmother made and some modern takes on Swiss classics. Along the way...

Why do we call mixed alcohol drinks "cocktails"? How do they get their exotic names: names like the Singapore Sling, Screw Driver, the Alamagoozlum, the Angel's Kiss, the Hanky Panky, the Harvey Wallbanger, Sex On The Beach, the Monkey Gland, the Brass Monkey, the...

The wine-writers' wine writer collects his best articles to explore the most profound and interesting questions about wine. A fascinating read for everyone with a broad interest in our cultural world.Author: Andrew JeffordISBN-10: 1913141322ISBN-13: 9781913141325Publisher: Academie Du Vin Library LtdLanguage: EnglishPublished: 09/06/2022Pages: 224Format: HardcoverWeight:...

For oenophiles, casual wine-drinkers, and aesthetes alike, an informative and entertaining history sure to delight even the most sensitive palates. From celebrations of Bacchus in ancient Rome to the Last Supper and casual dinner parties, wine has long been a key component of festivities,...

Featuring a wealth of illustrations, a fungi-filled tour of the importance of mushrooms, from the enchanted forests of folklore to their role in sustaining life on earth. Mushrooms hold a peculiar place in our culture: we love them and despise them, fear them and...

Deep-fried in facts and cultural insight, a mouth-watering history of this briny staple--complete with salt and vinegar, mushy peas, and tartar sauce. Double-decker buses, bowler hats, and cricket may be synonymous with British culture, but when it comes to their cuisine, nothing comes to...

From Viking fisheries to Portuguese bacalao and beyond, a delectable and informative journey through cod fact, cuisine, and lore. This is the first culinary history of a truly remarkable fish. Elisabeth Townsend follows cod around the globe, showing how its pursuit began with the...

Tom Morton, keen motorcyclist, funeral celebrant and whisky aficionado, takes us on a journey around the globe, exploring the links between famous alcoholic spirits and spirituality. Winner Best Drink Book at the Fortnum & Mason Food and Drink Awards 2023 Waters of life. Distilled...

Pellegrino Artusi's Italian Cook Book is a collection of Italian recipes first published in 1891. This version was edited and translated by New York-based academic Olga Ragusa in 1945. It contains nearly 400 recipes that highlight the art of traditional Italian cooking at a...

Pellegrino Artusi's Italian Cook Book is a collection of Italian recipes first published in 1891. This version was edited and translated by New York-based academic Olga Ragusa in 1945. It contains nearly 400 recipes that highlight the art of traditional Italian cooking at a...

Michael Foley's fans have been devoutly drinking with the saints for years. Now it's time for dinner! The inimitable theologian and mixologist teams up with the priest and TV chef Leo Patalinghug in a culinary romp through the liturgical year. Want to get closer...

In Dark Rye and Honey Cake, acclaimed food writer and historian Regula Ysewijn turns her focus to the bakes and culinary history of her Belgian homeland. "A beautifully illustrated volume of recipes with history." - The New York Times Known as an expert in...

This modern classic invites the reader to discover a unique tradition that has come to symbolize the wisdom, beauty, and the elegant simplicity of Asian culture. The author celebrates the Way of Tea from its ancient origins in Chinese Taoism to its culmination in...

A pioneering history of the Carolina rice kitchen and its African influencesWhere did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"?The rice kitchen of early Carolina was the result of a myriad of influences--Persian, Arab,...

What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? An acclaimed Italian food writer tells the colorful and often-surprising history of everyone's favorite dish. In this hugely charming and entertaining...