Cooking - History

Step into the kitchens, halls, taverns, and fields of medieval England through this immersive blend of history and cookbook. A Taste of the Past invites you to explore the culinary lives of kings and commoners, knights and nuns, merchants and peasants, each brought to...

The Nobel Banquets is not about Alfred Nobel's personal dining habits; it is about his "gift to mankind" -- the five original Nobel Prizes and the festivities that are arranged every year to celebrate them.There is hardly any other banquet in the world that...

Published to accompany the exhibition held in 2024 at the Biblioteca Medicea Laurenziana, Florence, on the history of cocoa and chocolate from its roots in Mesoamerican America, to its arrival in Europe, to the present day. The catalog is the narrative guide for the...

A cookbook far ahead of its time, Margaret Yardley Potter's At Home on the Range, originally published in 1947, was rediscovered by the author Elizabeth Gilbert?who just so happens to be the author's great-granddaughter. Gilbert's ?Gima" was no ordinary housewife: at a time when...

Consider this The Food Lover's Companion lite--short and sweet trivia about retro American food. Who pitted the first cherries and nestled them into pie crust? Was a meatloaf sandwich the result of a late-night refrigerator run? And does anyone really crave green bean casserole,...

This book is an interdisciplinary primer on critical thinking and effective action for the future of our global agrifood system, based on an understanding of the system's biological and sociocultural roots. Key components of the book are a thorough analysis of the assumptions underlying...

When The Practice of Cookery first appeared in Edinburgh and London editions in 1829, reviewers hailed it as one of the best cookbooks available. The book was unique not only in being wholly original, but also for its broad culinary influences, incorporating recipes from...

Author: del Beans BermanISBN-13: 9798191140216Publisher: Independently PublishedLanguage: EnglishPublished: 08/06/2026Pages: 100Format: PaperbackWeight: 0.29lbsSize: 9.00h x 6.00w x 0.26d

Ever wonder how our grandparents fed families well, stretched every ingredient, wasted almost nothing and kept the kitchen running through hard times without apps, meal kits or next day grocery delivery?It's that uncomfortable moment when grocery prices rise, leftovers get thrown away, shelves look...

Prepare authentic Turkish home cooking with over 150 flavorful recipes inspired by the rich culinary traditions of the Ottoman Empire. Praised by the Boston Globe as "Not to be missed...a gem," The Sultan's Kitchen introduces the vibrant flavors of Turkey through a collection of...

From White Heat to Wagamama, this is the inside story of the explosive decade that changed eating out in Britain forever: Blood, Sweat and Asparagus Spears is your seat at the best table for the story of the 1990s Restaurant Revolution. Former Good Food...

A reprint of a classic culinary guide to the traditional recipes of Benares. Featuring color illustrations, this newly produced edition presents the book in an attractive and accessible format.An invaluable resource for readers interested in Jain food, vegetarian cooking and Vaishnavite cuisine, it offers...

The untold story of Kargil--told not through war, but through food.Tucked between some of the most forbidding folds of the Himalayas, Kargil is a land too often seen only through the lens of war--yet its valleys hold a tenderness, resilience and faith that endure...

In Eat-A-Ducky-Mouse, author Bob Kumaki challenges the myth of Japanese Americans as " perpetual foreigners," honoring their uniquely American identity through the food that sustained them. His journey -- from advocate to academic to storyteller -- reflects a deep pride in his ancestors' quiet...

Cabernet Sauvignon. Chardonnay. Chenin Blanc. Merlot. Pinot Noir. Riesling. Sauvignon Blanc. Sémillon. Shiraz. Expert wine biologist Andrew Wood tells the story and science of the wines we love to drink through these renowned and ubiquitous nine "noble" grapes. From the rescue of European vineyards...

A tantalizing guide to the diversity of regional foods in China. Chinese cuisine is one of the world's most celebrated and complex culinary traditions, yet much about it remains misunderstood. Beyond the stereotypes of exotic ingredients or the familiar dishes served in Chinese restaurants...

An engrossing and entertaining tour of the astonishing global effort required to bring home one loaf of bread, in the tradition of John McPhee.How many people does it take to make a loaf of bread? Proud "breadhead" and environmental science professor Eric Pallant, whose...

New York drinks' journalist Kathryn Maier takes us through the history of New York cocktails, with more than 60 recipes to make at home. NYC Cocktails takes us back to the beginning of New York's cocktail scene, to the grand hotels of the nineteenth...

A fascinating window into America's past via one of our favorite foods. There is no humbler food than bread, none easier to take for granted. So ancient that it shows up in prehistoric sites, bread is still full of surprises. Heirloom grains and artisan...

Contradictory Cookbooks offers a historical exploration of how women merged their voluntary, professional, and political interests through DIY cookbook publishing. Although cookbooks are often associated with the domestic and traditional, Barth reveals that the production of community cookbooks in the second half of the...

90+ Authentic Wilderness Recipes for feast and famine! Bear Stew, Beech Bark Soup, Wild Berry Cordial, Maple Sap Porridge, and more. Each dish reflects the frontier spirit. This novelty cookbook includes recipes using wild game and foraged ingredients - including emergency sustenance used when...

When Benn Haidari was separated from his children by domestic turbulence and physical distance, he refused to become just another absent father. With only the simplest medium and purest will, he set out to maintain contact the only way he knew how: a series...

Up and down the Arkansas Delta, food tells a story. Whether the time Bill Clinton nearly died on the way to a coon dinner or the connections made over biscuits and gravy or the more common chicken and dumpling feuds, the area is no...

Historic farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today's home cooks...

""Epicureanism"" by William Wallace is a comprehensive guide to the philosophy of Epicureanism, which originated in ancient Greece and has continued to influence Western thought for centuries. The book explores the teachings of Epicurus, who believed that the pursuit of pleasure and the avoidance...

The Frugal Cook, originally published in 1851, offers a fascinating glimpse into the culinary practices of the past. E Carter provides a wealth of information and recipes designed to help families prepare nourishing meals on a budget. This historical cookbook emphasizes resourcefulness and economy...

A light-hearted look at dining and cooking and history: stellar original recipes and related anecdotes of people and places compiled during Davis's travels as a gourmet chef. The perfect gift for foodie friends or anyone who likes to try new recipes with a bit...

For the sake of salt, Rome created a system of remuneration (from which we get the word "salary"), nomads domesticated the camel, the Low Countries revolted against their Spanish oppressors, and Gandhi marched against the tyranny of the British. Through the ages, salt has...

Sunday Times Bestseller It's a national icon, a British institution, the finest grocer of them all. Fortnum & Mason is a store that has fuelled the tide of British history, fed the appetites of kings and queens, maharajahs and czars, emperors, dukes and divas...

Every war has its official history. This is the other one. Spirits of Conflict uncovers the hidden stories of diplomacy, resistance, and survival by following twelve drinks that became intertwined with moments of global crisis. Rather than focusing on their preparation, the book examines...

History is rarely told through the food people ate.Yet every meal contains a story.From the first bread baked fourteen thousand years ago to the global dinner table of today, The World on a Plate explores the extraordinary history hidden behind ordinary meals.Inside, readers will...

"Modern Priscilla Cook Book" stands as a comprehensive culinary resource from the early twentieth century, offering readers a collection of one thousand recipes meticulously tested and verified at the renowned Priscilla Proving Plant. This extensive volume serves as both a practical guide for the...

The cultivation of rice has been intertwined with the foundation and development of Chinese civilization for millennia, with the excavation of grains dating back nearly 10,000 years. Yet, a close investigation into this legacy has been found lacking. History of Chinese Rice Culture seeks...

Describing how to pickle beef, make a low-cost substitution for sugar, waterproof a coat, or treat kidney stones, eighteenth-century settler recipes recorded a wide range of processes essential to daily life. Early Modern Maritime Recipes offers a compendium of culinary, medicinal, and domestic recipes...

Several blocks from Independence Hall, City Tavern was a hub of life in colonial Philadelphia and its dining table an important political and social meeting place. Like George Washington's "Rising Sun" chair and the desk where the Declaration of Independence was signed, the tavern...

A history of wine, gastronomy, and dining etiquette drawn from 150 rare documents in one of the world's great culinary archives. As one of the oldest and most celebrated wine estates, and so one of the first luxury brands in the world, Château Haut-Brion's...

Step Back Into America's Kitchens of the 1930sDuring the Great Depression, home cooks across America relied on ingenuity, thrift, and creativity to put nourishing meals on the table. Award-Winning Casseroles from the 1930s brings those forgotten dishes back to life-just as they appeared in...

A witty, idiosyncratic guided tour through culinaria past and present by the inimitable M.F.K. Fisher. In Serve It Forth, her first book, M.F.K. Fisher takes readers on an animated journey through culinary history, beginning with the honey-loving Greeks and the immoderate Romans. Fisher recalls...

In the late 1970s, Australian breakfast tables faced a simple but frustrating problem-cold butter that refused to spread. Most families fought with torn bread, bent knives, and the messy compromise of margarine. But in a small dairy factory in Jamberoo, one quiet innovator was...

"The Kitchen Companion" is a delightful glimpse into the culinary world of the 19th century. This collection of recipes offers a fascinating look at the dishes and techniques popular during that era. Readers will discover instructions for creating a variety of treats, from ice...

Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States--and reportedly the second largest population of Mexicans outside of Mexico City....

The first Europeans to settle on the Aboriginal land that would become known as Australia arrived in 1788. From the first these colonists were accused of ineptitude when it came to feeding themselves: as legend has it they nearly starved to death because they...

The Life And Death Of The Sublime Society Of Beef Steaks is a historical book written by Walter Arnold in 1871. The book gives an account of the Sublime Society of Beef Steaks, a dining club that was established in 1735 in London, England....

The Book of Nurture by John Russell, The Book of Keruynge by Wynkyn de Worde, and The Book of Nurture by Hugh Rhodes is a book that was originally published in 1867. This book is a compilation of three different works that were written...

The Appledore Cook Book is a comprehensive guide to cooking that was originally published in 1880. Written by Maria Parloa, a prominent American cook and cookbook author, this book contains a wide variety of recipes for both plain and rich cooking. With over 500...

A detailed history of the candy making industry in Philadelphia, from its early days to the turn of the 20th century. The book includes information on the major candy manufacturers, the types of candy produced, and the methods used to make it. It also...

Designed to help Southern housewives cope with the shortage of food and other necessities during the Civil War, this book includes dozens of recipes and tips for everything from preserving meat to making soap to treating illnesses. While its usefulness has diminished with time,...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States,...

Apicius is the sole remaining cookery book from the days of the Roman Empire. Though there were many ancient Greek and Latin works concerning food, this collection of recipes is unique. The editors suggest that it is a survival from many such collections maintained...

Author: Shane McNeil,Logan Rogue,Andrew RolanderISBN-13: 9798996717910Publisher: Matador PublishingLanguage: EnglishPublished: 06/30/2026Pages: 130Format: PaperbackWeight: 0.37lbsSize: 9.00h x 6.00w x 0.33d