Cooking - History

Winner of the 2021 Gourmand Awards, Asian Section & Culinary History Section Filipino cuisine is a delicious fusion of foreign influences, adopted and transformed into its own unique flavor. But to the Americans who came to colonize the islands in the 1890s, it was...

Join author Amy Strauss as she traces the sizzling history and culture of a beloved and sustaining Pennsylvania Dutch iconic dish, scrapple.The name may remind you of a certain word-based board game, but scrapple has been an essentialAuthor: Amy StraussISBN-10: 162585885XISBN-13: 9781625858856Publisher: History PressLanguage:...

Italy is experiencing a surge of gastronomic nostalgia, a yearning to recreate and relive the delectable rustic meals of yesteryear, of brimming chalices of wine and sauce-laden pasta. A return to the simple abundance of Italy's past!Ah, if only it were true. If there...

In terms of its popularity, as well as its production, chocolate was among the first foods to travel from the New World to Spain. Chocolate: How a New World Commodity Conquered Spanish Literature considers chocolate as an object of collective memory used to bridge...

From the very first prickly pears harvested by Paleo-Indians more than twelve thousand years ago to the Seminole tribe's staple dish of sofkee, Florida's culinary history is as diverse as its geography. Italian, French, Creole, Spanish, Cuban, Greek, Mexican, Minorcan and Caribbean influences season...

Ever wonder how certain foods came to be such huge staples of American culinary history? In this fascinating mashup between history book and cook book, one of America's Founding Fathers could be at the source!Food writer Dave DeWitt entertainingly describes how some of America's...

With wars among the city-states raging in early Renaissance Italy, the enigmatic genius Leonardo da Vinci was producing some of the most lavish theatrical productions and banquets Europe has ever seen in the Sforza Court in Milan, while personally living a nearly monastic life,...

Mild ale is a simple beer to make, but an extremely difficult style to pin down. Although light in body and alcohol, it is complex and full of flavor.Author: Dave SutulaISBN-10: 0937381683ISBN-13: 9780937381687Publisher: Brewers PublicationsLanguage: EnglishPublished: 04/07/1999Pages: 200Format: PaperbackWeight: 0.81lbsSize: 7.50h x 5.77w x...

For decades, smiling images of "Aunt Jemima" and other historical and fictional black cooks could be found on various food products and in advertising. Although these images were sanitized and romanticized in American popular culture, they represented the untold stories of enslaved men and...

Cook all your favorite Chinese dishes at home with this easy-to-follow Chinese cookbook! Growing up in a Chinese household in Malaysia where cuisine and culture were inseparable, Bee Yinn Low developed a deep love and appreciation for food. Her early memories of helping her...

Now in paperback, the critically acclaimed Ritz and Escoffier. In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed...

With an acute eye and an irrepressible wit, Margaret Visser takes a fascinating look at the way we eat our meals. From the ancient Greeks to modern yuppies, from cannibalism and the taking of the Eucharist to formal dinners and picnics, she thoroughly defines...

Tells the story of Italian food arriving in the United States and how your favorite red sauce recipes evolved into American staples. In Red Sauce, Ian MacAllentraces the evolution of traditional Italian-American cuisine, often referred to as "red sauce Italian," from its origins in...

*Recipient of the James Beard Media Award - Claiming the title of best book in the "Beverage without Recipes" category**Top 10 Nominee of the Spirited Award from the Tales of the Cocktail Foundation* This stunning guide invites you into the story of sake--an ancient...

L.A.'s Legendary Restaurants is an illustrated history of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen's, Romanoffs, and Ciro's in the mid-20th...

America is experiencing a chocolate renaissance, and the epicenter is in the San Francisco Bay Area, where Ghirardelli has long been the standard-bearer for great chocolate. Domingo Ghirardelli first began making chocolate drinks for miners during the Gold Rush. In the more than 150...

North American Guild of Beer Writer Award Recipient Goose Island opened as a family-owned Chicago brewpub in the late 1980s, and it soon became one of the most inventive breweries in the world. In the golden age of light, bland and cheap beers, John...

How America Eats: A Social History of U.S. Food and Culture, by food and social historian Jennifer Wallach, sheds a new and interesting light on American history by way of the dinner table. It is, at once, a study of America's diverse culinary history...

This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them,...

"The ultimate truffle true crime tale"*: A thrilling journey through the hidden underworld of the world's most prized luxury ingredient. *Bianca Bosker, New York Times bestselling author of Cork Dork Beneath the gloss of star chefs and crystal-laden tables, the truffle supply chain is...

The four hundred years since colonization have brought European, African and Asian techniques, ingredients and tastes to the Chesapeake Bay. European colonists and Africans both enslaved and free were influenced by indigenous ingredients and Native American cooking and created uniquely New World foods. The...

The phrase "dude food" likely brings to mind a range of images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal; crazed sports fans demolishing plates of radioactively hot wings; barbecued or bacon-wrapped . . . anything....

"Very cool...a breezy American culinary history that you didn't know you wanted" (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population...

Fix the Pumps is a historical account of the golden era of soda fountains including over 450 recipes that made soda America's most popular drink.Author: Darcy S. O'NeilISBN-10: 0981175910ISBN-13: 9780981175911Publisher: Art of DrinkLanguage: EnglishPublished: 05/01/2010Pages: 196Format: PaperbackWeight: 0.53lbsSize: 8.27h x 5.83w x 0.42d

The definitive visual edition of a classic masterpiece. The Book of Tea was originally written in English by Kakuzo Okakura in 1906. Since then, it has been recognized, together with Bushido, as one of the most important books written by Japanese authors in English...

"Amazing stories . . . Intimate portraits of how [these five ruthless leaders] were at home and at the table." --Lulu Garcia-Navarro, NPR's Weekend Edition Sunday Anthony Bourdain meets Kapuściński in this chilling look from within the kitchen at the appetites of five of...

Now centered on Greensboro, Winston-Salem and High Point, the Triad was home to one of North Carolina's earliest brewery operations in the Moravian community of Bethabara. Easy access by rail and then highways attracted national breweries, and starting in the 1960s, the region began...

Feasting and Fasting in Opera shows that the consumption of food and drink is an essential component of opera, both on and off stage. In this book, opera scholar Pierpaolo Polzonetti explores how convivial culture shaped the birth of opera and opera-going rituals until...

An in-depth exploration of the birth of cooking, as charted by leading authority and iconic chef Ferran Adrià's elBullifoundation Using Ferran Adrià's unique 'Sapiens' methodology, this extraordinary book examines in comprehensive detail the foundations of cuisine, starting with its earliest sources. Tracing every element...

An unabridged reprint of Miss Acton's great book, first published in 1845 and added to by the author ten years later. This reprint is of the expanded edition and includes all the splendid engravings of the original. For those who do not know this...

"A comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read."--Nature The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be...

Take a step back in time with the Original Fannie Farmer Cookbook, the official how-to-cook-everything book from the esteemed Boston Cooking School. First published in 1896, this cookbook is notable for being the first of its kind to take a rigorous, almost scientific approach...

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...

2012 Reprint of 1945 Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. At the age 71, Artusi completed his cookbook, but could not find a publisher. So he used his own money to self-publish, selling a thousand copies of...

Pittsburgh s drinking culture is a story of its people: vibrant, hardworking and innovative. During Prohibition, the Hill District became a center of jazz, speakeasies and creative cocktails. In the following decades, a group of Cuban bartenders brought the nightlife of Havana to a...

Winner of the Gourmand World CookbookAwards 2019 in the South Pacific category, Annapurna is a collection of dishes from Nalini's childhood memories and the changing food and eating habits she observed in Fiji and other countries of her residence which have embraced the culinary...

"A fascinating book that belongs on every wine lover's bookshelf."--The Wine Economist "It's a book to read for its unstoppable torrent of fascinating and often surprising details."--Andrew Jefford, Decanter For centuries, wine has been associated with France more than with any other country. France...

The groundbreaking theory of how fire and food drove the evolution of modern humans Ever since Darwin and The Descent of Man, the evolution and world-wide dispersal of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard...

Do you wish you understood the science of foods, but don't want to plow through dry technical books? What Einstein Told His Cook is like having a scientist at your side to answer your questions in plain, nontechnical terms. Chemistry professor and syndicated Washington...

When a small-town cafe in Osseo, Wisconsin, was praised for "some of the world's best pies" in the best-selling guidebook Roadfood, Helen Myhre and the Norske Nook became famous! The same home-cooking tips Helen shared on "Late Night with David Letterman" she now shares...

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...

"Rufus Estes' Good Things to Eat" is the fascinating and historically significant cookbook by African-American chef Rufus Estes. Born into slavery in 1857, Estes began working as an attendant, then chef, in private railroad cars before honing his skills and eventually cooking for corporate...

From Los Angeles Times bestselling author Mallory O'Meara comes a lively and engrossing feminist history of women drinking through the ages.Strawberry daiquiris. Skinny martinis. Vodka sodas with lime. These are the cocktails that come in sleek-stemmed glasses, bright colors and fruity flavors--these are the...

The figure of the medieval cook revealed, in the context of time and circumstance. Stylish and racy... An excellent book and a delight to read, written with panache and entirely convincing. Professor PETER COSS, Cardiff University. This book takes us into the world of...

Unabridged reproduction of the 1908 Angostura Bitters Complete Mixing Guide. Angostura Bitters was invented by Dr. Siegert in 1824 to cure all ailments - except the one you had. Lucky for us it was added to alcohol cures, as the umami and flavor make...

With a surge in fascination with Americana and a nostalgia for simpler times, a once vanishing treasure is finding its way back into the popular culture and back onto the roadsides of the country. Their names once tempted customers with a little magic to...

Over-the-Rhine is a place where a building owner can stumble upon huge caverns underneath a basement floor or find long-forgotten tunnels that travel far below city streets.ts present mysteries are attributable to a past that transcends the common story of how cities change over...

This is the revised and updated edition of The Pussers Cook Book recipes Dits tidbits facts memories The Pussers Cook Book contains many of the most popular and loved traditional dishes served in the Royal Navy's Galleys from the mid-1960s to the early 1980s.Some...

Over the past 225 years, Knoxville dining has come full circle--from early taverns and saloons to upscale continental cuisine and back to the roots of local eating experiences. Greek immigrants Frank and George Regas founded the legendary Regas Restaurant, which operated for 90 years,...

A revealing look at the history and production of spices, with modern, no-nonsense advice on using them at home--salt, saffron, vanilla, ginger, turmeric, and much more. Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed...