Cooking - History

Author: Rachel GraceISBN-10: 1540202291ISBN-13: 9781540202291Publisher: History Press Library EditionsLanguage: EnglishPublished: 11/02/2015Pages: 162Format: HardcoverWeight: 0.85lbsSize: 9.00h x 6.00w x 0.44d

When we bite into a steak's charred crust and pink interior, we bite into contradictions that have branded our nation from the start. We taste the competing fantasies of British pastoralists and Spanish ranchers that erupted in land wars between a wet-weather East and...

The life and times of the Great British Pudding, both savoury and sweet - with 80 recipes re-created for the 21st century home cook.Author: Regula YsewijnISBN-10: 1922616214ISBN-13: 9781922616210Publisher: Murdoch BooksLanguage: EnglishPublished: 06/07/2022Pages: 368Format: HardcoverWeight: 3.50lbsSize: 9.92h x 7.64w x 1.42d

According to Napoleon, an army marches on its stomach and it fights on its stomach too. Yet, have you ever wondered how hundreds of men on the frontline are fed under fire or in the trench lines? During the Great War troops were trained...

Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's...

More than Mom's apple pie, peanut butter is the all-American food. With its rich, roasted-peanut aroma and flavor; caramel hue; and gooey, consoling texture, peanut butter is an enduring favorite, found in the pantries of at least 75 percent of American kitchens. Americans eat...

Food expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients...

Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of...

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...

The Gastronomical Arts in Spain includes essays that span from the medieval to the contemporary world, providing a taste of the many ways in which the art of gastronomy developed in Spain over time. This collection encompasses a series of cultural objects and a...

Once synonymous with food novelty, gelatin has re-emerged as an attention-grabbing element of creative cuisine and avant-garde drinkology. Ken Albala's most fearless food exploration yet takes readers into the sublime world of aspics past and present. Blending history with his trademark zeal for experimentation,...

Who's really behind America's appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World...

In a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In American...

The Vikings called North America "Vinland," the land of wine. Giovanni de Verrazzano, the Italian explorer who first described the grapes of the New World, was sure that "they would yield excellent wines." And when the English settlers found grapes growing so thickly that...

Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system, from production to consumption, it encourages us to consider new ways of thinking about the apparently mundane, everyday act of...

Food historian Cynthia Clampitt pens the epic story of what happened when Mesoamerican farmers bred a nondescript grass into a staff of life so prolific, so protean, that it represents nothing less than one of humankind's greatest achievements. Blending history with expert reportage, she...

How did a country with no winemaking traditions of its own suddenly become a world leader? Paul Lukacs offers a full history, from seventeenth-century experiments to the fall of wine during the dark days of Prohibition through its remarkably rapid upswing in recent decades....

"A cup of coffee is a miracle, a wonderful assemblage of relationships". This classic follows coffee's journey around the world, from London to Brazil, telling in fascinating detail and amusing anecdote the singular history of the legendary commodity, from its discovery that chewing on...

Every food truck in Columbus has a story. Jim Pashovich, godfather of the local scene, honors his Macedonian heritage with his fleet of Pitabilities trucks. After working as a New York City line cook, Catie Randazzo returned to Columbus to open Challah and wow...

The bestselling author of A History of the World in 6 Glasses charts the enlightening history of humanity through the foods we eat. More than simply sustenance, food historically has been a kind of technology, changing the course of human progress by helping to...

World-renowned artist Tasha Tudor charmed and fascinated fans with her sweet illustrations and simple lifestyle. This cookbook echoes the cultural and family narrative so accurately and beautifully reflected in Tasha Tudor's art and life. The receipts (what she called recipes) also suggest Tasha's philosophy....

Second Edition Now available in the UK and Canada When a second generation geek with multiple degrees in history grows up to be a professional cookbook writer, it s no surprise you end up with a lovingly researched book of Hobbit cookery. Inside these...

Church and community cookbooks are a great southern tradition. The venerable collections of recipes gathered and shared grow into treasured possessions handed down through families, the go-to for instructions on how to make favorite dishes for every occasion.Author and food historian Kat Robinson has...

Delightful food and drink recipes inspired by Netflix's hit show Bridgerton and Julia Quinn's bestselling novels. Finger sandwiches, pastries, roasts, desserts, cocktails, and more You are cordially invited to dine with society's finest From the magnificent macaron towers to the heavenly fruit-topped trifles, the...

A New York Times Best Seller A full-color, lushly illustrated graphic novel that recounts the many-layered past and present of beer through dynamic pairings of pictures and meticulously researched insight into the history of the world's favorite brew. The History of Beer Comes to...

- North American Guild of Beer Writers Best Book 2022 Dismiss the stereotype of the bearded brewer. It's women, not men, who've brewed beer throughout most of human history. Their role as family and village brewer lasted for hundreds of thousands of years--through the...

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're...

In this extraordinary cookbook, chef and scholar H駘鈩e Jawhara-Pir combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from...

The newly updated edition of David Wondrich's definitive guide to classic American cocktails. Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks--and the ultimate mixologist's guide--in this engaging homage to Jerry Thomas, father of the American bar. Wondrich...

NATIONAL BESTSELLER - Julia's story of her transformative years in France in her own words is "captivating ... her marvelously distinctive voice is present on every page." (San Francisco Chronicle). Although she would later singlehandedly create a new approach to American cuisine with her...

Get your recommended daily allowance of facts and fun with Food Anatomy, the third book in Julia Rothman's best-selling Anatomy series. She starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up...

Around the World in 80 Cocktails celebrates the globetrotting history of the cocktail through eighty different iconic drinks - each of which has its own story to tell. Bartender and writer Chad Parkhill takes you on a whirlwind tour of the places that have...

Take a bite out of Diana Gabaldon's New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from Outlander Kitchen founder Theresa Carle-Sanders "If you thought Scottish cuisine was all porridge and haggis washed down with...

Sink your teeth into over 100 new easy-to-prepare recipes inspired by Diana Gabaldon's beloved Outlander and Lord John Grey series, as well as the hit Starz original show--in the second official cookbook from Outlander Kitchen founder Theresa Carle-Sanders "If you thought Scottish cuisine was...

A captivating collection that celebrates the wonderful recipes from the Betty Crocker archives in a package that appeals to the modern cookBetty Crocker Lost Recipes is the ultimate treasure for the most devoted Betty Crocker fans, as well as cooks who are interested in...

This high-quality re-issue of the first American cookbook is an exact facsimile of the landmark 1796 publication that brought about the birth of American cuisine. In its pages of ingredients and preparations it reveals a great deal about the variety of food enjoyed by...

The First Complete Guide to the 1855 Bordeaux Classification--A Fascinating Account for Wine Lovers and an Authoritative Reference for Wine Industry Professionals The 1855 Bordeaux Classification has been a fixture of the wine world for almost 150 years, yet the origin of the system...

A richly illustrated description of daily life in Leipzig, Germany in the 1730s, this is the only book about J.S. Bach that presents colorful vignettes of his career within a detailed context of the even more colorful everyday world around him. Written by a...

Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. Recipes for Respect bridges this...

Throughout American history, ingestion (eating) has functioned as a metaphor for interpreting and imagining this society and its political systems. Discussions of American freedom itself are pervaded with ingestive metaphors of choice (what to put in) and control (what to keep out). From the...

Today the things we eat and drink have crossed oceans, continents, and even airspace before reaching the dinner table. The complex systems and technologies devised throughout the centuries to deliver our food supply reveal surprising things about politics, culture, economies--and our appetites. In Mumbai,...

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has...

How increased access to ice--decades before refrigeration--transformed American life.During the late nineteenth and early twentieth centuries, Americans depended upon ice to stay cool and to keep their perishable foods fresh. Jonathan Rees tells the fascinating story of how people got ice before mechanical refrigeration...

The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine-in short, the very stuff of which our world is made. In this engaging, enlightening, and anecdote-filled history, Michael Krondl, a noted chef...

Once and for all, America learns the likely inventor of its beloved bourbon.Bourbon is not just alcohol--this amber-colored drink is deeply ingrained in American culture and tangled in American history. From the early days of raw corn liquor to the myriad distilleries that have...

IACP AWARD WINNER - A delicious and delightful narrative history of pie in America, from the colonial era through the civil rights movement and beyond. From the pumpkin pie gracing the Thanksgiving table to the apple pie at the Fourth of July picnic, nearly...

Montgomery County's Agricultural Reserve, created in 1980, was a history-making decision that is a model for land preservation.Montgomery County's earliest residents, Native Americans, developed agricultural communities and used the shores of the Potomac as a trading spot. European settlers farmed tobacco, eventually collapsing the...

Peter G. Rose has published numerous articles and books on Dutch, Dutch American, and Hudson Valley cuisine, including Food, Drink and Celebrations of the Hudson Valley Dutch; The Sensible Cook: Dutch Foodways in the Old and the New World; Foods of the Hudson: A...

The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food.In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in...

Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of...