Cooking - History

Apricot wine and stewed calf's head, melancholy medicine and "ointment of roses."Welcome to the cookbook Shakespeare would have recognized. Preserving on Paper is a critical edition of three seventeenth-century receipt books-handwritten manuals that included a combination of culinary recipes, medical remedies, and household tips...

Celebrating the universal language-food Based on the 2010 and 2011 presentations of Meanwhile, Back at Caf Du Monde . . ., these 67 foodie monologues invoke your own special comfort-foods, recalling tasty memories of life, love, family, and friends to warm your heart, feed...

Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased...

Winner, Taste Canada Gold Medal for Culinary NarrativeCommemorating the two-hundredth anniversary of Sir John A. Macdonald's birth, Sir John's Table is a refreshing look at Canada's first prime minister.Sir John's Table traverses the colourful life of Macdonald, from his passage as a young Scottish...

For A Taste of Acadie, Melvin Gallant and Marielle Cormier-Boudreau travelled all over Acadia, from the Gasp Peninsula to Cape Breton, from the tip of Prince Edward Island to the Magdalen Islands, and around northern New Brunswick and southern Nova Scotia. They gathered the...

Sometimes it's neither art nor science that serves as the origins of the everyday kitchen and food items that we take for granted today. Sometimes, as Josh Chetwynd shows us in How the Hot Dog Found Its Bun, some of our greatest culinary achievements...

Beer has been made in the small Midland town of Burton-on-Trent for centuries: ale brewed by the monks at Burton Abbey was sent to Mary, Queen of Scots in captivity. Then, in the 18th century, the introduction of Burton Ale began the town's rise...

'This is, quite frankly, my dream book. Buttery bliss from cover to cover' Nigella Lawson 'The last word on butter. Everyone who cooks needs this book' Diana Henry Swirled into hot sugar to create a silken, smoky caramel, or browned until nutty and speckled...

The peanut's rise from a lowly bean to national favoriteThe peanut is one of the most versatile and beloved of American food icons. In this first culinary history of the protein-laden legume, Andrew F. Smith follows the peanut's rise from a lowly, messy snack...

During the first half of the twentieth century, Canadian fisheries regularly produced more fish than markets could absorb, driving down profits and wages. To address this, both industry and government sought to stimulate domestic consumption via increased advertising. In Eating the Ocean Brian Payne...

Prepare a mouth-watering, healthy breakfast sandwich in no more than five minutes!Have you ever had a quick and fulfilling sandwich that gives the perfect blend of flavor, crispiness, and aroma in every morsel? Do you love being able to combine all your favorite ingredients...

One of The Times Books of the Year 2020 _____________ 'Fascinating and entertaining - a pleasure to read.' Claudia Roden As a nation of food-lovers we have been munching on fruit and veg, drinking tea and coffee and adorning our dishes with oils and...

Eat'n Park Hospitality Group team members share their experiences to paint a vivid picture of the evolution of a 75-year-old family-oriented, community-minded company. They trace its transformation from a single carhop restaurant into a multi-dimensional hospitality group with concepts throughout the eastern half of...

Sherman Billingsley founded and ran The Stork Club, and his daughter Shermane has kept its legacy alive over the decades. Lucius Beebe was an American journalist, raconteur, and man about town famous for his coverage of the nightlife of the 1930s and 1940s.Author: Sherman...

"Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives...Twitty wishes to start a conversation where people celebrate their differences and embrace...

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 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...

An "all-you-can-eat" tour of American life in the postwar period, told through the foods we loved.Author: Elizabeth AldrichISBN-10: 1438493061ISBN-13: 9781438493060Publisher: State University of New York PressLanguage: EnglishPublished: 05/01/2023Pages: 392Format: HardcoverWeight: 1.52lbsSize: 9.00h x 6.00w x 0.88dReview Citation(s): Choice 11/01/2023

Winner, Gourmand World Cookbook Awards, 2023--Best Women of the World Book, Spain We are living in a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish...

Winner, Gourmand World Cookbook Awards, 2023--Best Women of the World Book, Spain We are living in a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish...

This introductory guide to the romance of spices and herbs offers historical, geographical, literary, and culinary details. More than 85 familiar and exotic plants are illustrated and examined for legendary lore and current use. The book also includes 73 recipes, a spice chart, and...

All tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more. How these groups come together in this "spirits world" is the subject of...

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...

From Old El Paso, inspiring modern Mexican-style meals at home, a cookbook of more than 125 quick and easy family favorite recipes. Family is at the heart of everything Old El Paso does, inspiring today's Mexican-style meals at home. Along with their globally beloved,...

In collaboration with the Smithsonian Institution, a sweeping history of food and culture that summons everyone to the table for a fresh look at the people, ingredients, events, and movements that have shaped how and what we eat in the United StatesThis exploration of...

From the author of Ten Restaurants That Changed America, an exploration of food's cultural importance and its crucial role throughout human history "A rich and fascinating narrative that reaches deep into the historical and cultural larder of societal experience, powerfully illustrating the myriad ways...

During the first half of the twentieth century, Canadian fisheries regularly produced more fish than markets could absorb, driving down profits and wages. To address this, both industry and government sought to stimulate domestic consumption via increased advertising. In Eating the Ocean Brian Payne...

Author Patricia B. Mitchell collects food-related memories from those who lived through the Great Depression, along with recipes, quotes from primary sources, and letters from the era. Contains 59 recipes, 195 research notes, and 130 numbered pages including index. Published 2021. The many very...

A WASHINGTON STATE BOOK AWARD FINALIST New York Times bestselling author William Alexander provides "an entertaining, broad-ranging history of the tomato" (Mark Pendergrast) in this fascinating and erudite microhistory. The tomato gets no respect. Never has. Lost in the dustbin of history for centuries,...

Columbus stumbled upon the New World while seeking the riches of the orient, yet native peoples of the Americas already held riches beyond his knowing. From maize to potatoes to native beans, a variety of crops unfamiliar to Europeans were cultivated by indigenous peoples...

Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to...

The multiple-James Beard Award--winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for "artisanal" foods in a world dominated by corporate agribusiness.We hear the word "artisanal" all the time--attached to cheese, chocolate, coffee, even fast-food chain sandwiches--but what...

A historical tour of midwestern pies that recalls when recipes were shared through faded note cards and junior league cookbooks.New England may say it's the "Great American Pie Belt," but pie has a rich and varied history in the American Midwest too. Stop by...

An illuminating examination of the history of food in Ottawa and the National Capital Region -- an area with a culinary culture that has developed significantly in the last two decades. During the past 20 years the food scene in Ottawa has changed from...

The long and pernicious relationship between fast food restaurants and the African American community Today, fast food is disproportionately located in Black neighborhoods and marketed to Black Americans through targeted advertising. But throughout much of the twentieth century, fast food was developed specifically for...

How do we engage with food through memory and imagination? This expansive volume spans time and space to illustrate how, through food, people have engaged with the past, the future, and their alternative presents.Beth M. Forrest and Greg de St. Maurice have brought together...

A first of its kind exploration of early modern European culinary history. Staging the Table in Europe represents the first book-length study of sixteenth- and seventeenth-century illustrated handbooks for cooking and dining that provided instruction for nearly every element of the dining experience, from...

"Men are divided into three classes. There are men who love their liquor, men who sell liquor, and politicians who are on both sides of the question." Before Prohibition, a number of liquor merchants operated in the District of Columbia. This was a time...

Author: David Colacci, Nicholas P. MoneyISBN-10: 166521726XISBN-13: 9781665217262Publisher: Tantor AudioLanguage: EnglishPublished: 09/28/2018Format: CDWeight: 0.35lbs

Plants have constituted the basis of human subsistence. This volume focuses on plant food ingredients that were consumed by the members of past societies and on the ways these ingredients were transformed into food. The thirty chapters of this book unfold the story of...

The making, eating, and sharing of food throughout society represents an important and exciting area of study with the potential to advance the field of scholarship, particularly in the context of Scandinavian Studies. This book analyses the historical, legal, and literary sources of the...

NEW YORK TIMES BESTSELLER Begin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller. What began as a passion project when Max Miller was furloughed during Covid-19...

Now in paperback, the inside story of one of the world's most renowned watering holes, legendary since the days of Hemingway. Harry's Bar in Venice has remained one of the world's most storied watering holes, as entrenched a fixture of the Venetian landscape as...

OF the Millions who live to eat and eat to live in this wide world of ours, how few are there who do not, at proper times and seasons, enjoy a good oyster. It may not be an ungrateful task, therefore, if I endeavour...

WHEN YOUR A MEDIEVAL SERF NOTHING IS BETTER THAN A HANDY COOK BOOK FOR PEASANTS FROM A FORMER PEASANT....) These are real medieval recipes that I have tested out and am sharing with you so you can have a taste of what a super...

No trip to the Jersey Shore would be complete without indulging in the cuisine that helps make it famous.These foods we enjoy today are part of a long tradition beginning in the Victorian era, when big oceanfront hotels served elaborate meals. Diverse dishes and...

L.A.'s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations follows in the footsteps of George Geary's now classic and critically acclaimed book, L.A.'s Legendary Restaurants. L.A.'s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from...

It's said that the history of Mexico is, in great measure, the history of its culture, and the history of its culture is, in great measure, the history of its cooking. Restaurant menus and store aisles north of the Mexican border are packed with...

Did food poisoning play a role in the Salem witch trials, leading to the hanging of nineteen men and women? Which poison recently laced the food of Russian ex-KGB agent Viktor Litvinenko, and how did it kill him? In Death in the Pot, internationally...

Reprint of the 1977 ed., originally published by Simpkin, Marshall, London in 1853.Author: Alexis SoyerISBN-10: 1589633598ISBN-13: 9781589633599Publisher: Fredonia Books (NL)Language: EnglishPublished: 07/01/2001Pages: 556Format: PaperbackWeight: 2.13lbsSize: 9.30h x 7.58w x 1.19d