Cooking - History

The culinary history of Myrtle Beach reflects a unique merging of Native American, European, African and Caribbean cuisines.Learn the techniques used by enslaved Africans created vast wealth for rice plantation owners; what George Washington likely ate when visiting South Carolina in 1791; how the...

Author: Sharon HuntISBN-10: 1503522199ISBN-13: 9781503522190Publisher: XlibrisLanguage: EnglishPublished: 02/20/2015Pages: 258Format: PaperbackWeight: 0.84lbsSize: 9.00h x 6.00w x 0.58d

Le Grand d'Aussy ends his three-volume history of French food with these exuberant chapters, bristling with colorful details, about how fine dining in France grew more formal and more ambitious, remaining extravagant (by today's standards) even after the sometimes stunning, sometimes laughable excesses of...

Delve into the culinary landscape of the early 20th century with "Twentieth Century Cook Book," a comprehensive guide to the latest and most approved recipes of its time. Authored by Maud C Cooke, this book is more than just a collection of dishes; it's...

Rediscover the culinary traditions of the early 20th century with "The New Home Cook Book, 1922." This meticulously preserved cookbook offers a fascinating glimpse into the kitchens and dining tables of a bygone era. Featuring a wide array of recipes, from everyday meals to...

"Miss Leslie's New Receipts for Cooking," originally published in the mid-19th century, remains a valuable resource for anyone interested in historical cuisine and traditional cooking methods. Eliza Leslie, a celebrated cookbook author of her time, provides a comprehensive collection of recipes, ranging from everyday...

A glimpse into the culinary practices of the early 20th century, "Cooking .." by Lilla Pauline Frich offers a collection of recipes and cooking advice reflective of its time. This volume provides insights into the ingredients, techniques, and tastes prevalent around 1900. As a...

"Lessons in Cookery Volume bk. 2" offers a fascinating glimpse into the culinary practices of the early 20th century. Frances Elizabeth Stewart provides a comprehensive guide to cooking techniques and recipes that reflect the tastes and resources available during that era. This volume is...

Are you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you.Eat Like A...

Step back in time with "The Closet of Sir Kenelm Digby Knight Opened," a fascinating glimpse into 17th-century cookery and medicine. Sir Kenelm Digby, a prominent figure of his era, unveils a collection of historical recipes and culinary secrets, offering a unique window into...

You can't fully understand the Jewish people from the outside. Their faith isn't just a set of beliefs - it's a practice, a calendar, a table, a story told generation after generation in their own words. And no moment in Jewish life reveals that...

A global tour of the fascinating world of fermentation.The World Atlas of Fermented Foods and Drinks explores the many ways that people across the world use fermentation to transform their cuisines. Elegantly illustrated with beautiful photos and maps, this book provides a complete guide...

From ancient empires to modern kitchens, discover how twelve humble beans have quietly changed the world in vast and unimaginable ways. In A History of the World in Twelve Beans, food writer and history buff Joël Broekaert reveals how beans have profoundly shaped human...

"Cooking is not only a necessity, but an art-one in which every household may excel." - Jennie C. BenedictFirst published in 1904, The Blue Ribbon Cookbook by Jennie C. Benedict quickly became a beloved classic of American cookery. Benedict, a Louisville caterer and entrepreneur...

Blends memoir and history to explore the role of Punjabi food in fostering community and identity among South Asian refugees and immigrants. Safar: Finding Home, History, and Culture through Punjabi Food in the American West follows the journey of South Asian refugees, immigrants, and...

Foods from various eras are infused with distinct personalities. Dishes in the 1980s proved to be no less imbued with flair and delivered a scrumptious dose of fun.Who can forget the ubiquitous all-you-can-eat buffets, the leftovers creatively repurposed into the next two hearty meals,...

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 dramatic search for spices through history, and how the pursuit of rare flavors changed and opened up our world Spices have been highly valued since at least the Bronze Age, with the so-called Spice Trade, spanning Asia to the Mediterranean, developing from the...

CONTENTS "In the beginning"--The coming of the nations Assyria and the other kingdoms of the "tawny men" Egypt and the Egyptians The "vegetable kingdom" of Ancient Egypt Greece before the age of luxury Rome in the days of her greatest prosperity The ancient Jews...

Join Rick Browne, best-selling author, host, and producer of Barbecue America, on a pilgrimage to 100 of the oldest and most historic restaurants in America, with interesting profiles of each restaurant, recipes for their signature dishes, and hundreds of photographs that make you feel...

Author: William Carew HazlittISBN-10: 1438528922ISBN-13: 9781438528922Publisher: Book JungleLanguage: EnglishPublished: 11/04/2009Pages: 124Format: PaperbackWeight: 0.50lbsSize: 9.25h x 7.50w x 0.26d

Step back in time to the late 19th century with "Strange Teas, Dinners, Weddings and Fetes," a fascinating glimpse into Victorian-era social gatherings and culinary customs. This book offers a unique collection of recipes and advice for hosting memorable events, from elegant tea parties...

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe...

"Recipes for the use of Duryeas' Maizena" offers a fascinating glimpse into 19th-century American cooking. This collection of recipes showcases the versatility of Maizena, a popular brand of cornstarch, in a variety of dishes. From puddings and custards to thickening sauces and gravies, this...

Rediscover the culinary traditions of the early 20th century with the "Original Bride's Cook Book." This timeless collection of recipes and household advice offers a fascinating glimpse into the kitchens of yesteryear. More than just a cookbook, it's a historical artifact that provides insight...

The Young Wife's Cook Book, originally published in 1870, offers a glimpse into the culinary practices and domestic expectations of the era. Compiled by T. B. Peterson & Bros., this cookbook is more than just a collection of recipes; it is a historical artifact...

"Time-Saving Cookery" by Sarah Field Splint, originally published in 1922, offers a fascinating glimpse into the culinary practices of the early 20th century. This book is a practical guide to efficient cooking, designed to help busy cooks prepare delicious and nutritious meals without spending...

Rediscover the culinary traditions of the late 19th century with "The Home Cook Book, Volume 1887." This collection offers a fascinating glimpse into the kitchens and dining tables of a bygone era, presenting a wide array of recipes reflecting the tastes and ingredients available...

An intriguing glimpse into culinary education during the mid-19th century, the "Circular of the New-York Cooking Academy" offers a fascinating look at the curriculum and philosophy of a pioneering institution dedicated to the art of cooking. Though brief, this circular provides invaluable insight into...

"Breakfast, Dinner and Supper. How to Cook and how to Serve Them" by Marion Harland offers a comprehensive guide to late 19th-century culinary and household management. This historical cookbook details not only how to prepare a wide array of dishes but also how to...

"Banquets of the Nations" by Robert H. Christie offers a fascinating culinary journey around the world through eighty-six meticulously curated dinner menus. Published in 1911, this book provides a unique glimpse into the gastronomic customs and traditions of various countries at the turn of...

Discover the culinary heritage of the late 19th century with "The Relible Cook Book" by Marcia L. Watson. This comprehensive cookbook offers a fascinating glimpse into the kitchens and dining tables of the past. It features a wide array of recipes, reflecting the tastes...

"The Ideal Cookery Book," originally published in 1889, offers a fascinating glimpse into Victorian-era cuisine and household management. Authored by Mrs. Anne Clarke, this comprehensive guide provides a wide array of recipes and culinary techniques reflecting the tastes and resources of the time. From...

Rediscover the culinary heritage of a bygone era with "Lessons in Cookery," Volume 1 by Frances Elizabeth Stewart. Originally published in 1918, this timeless guide offers a fascinating glimpse into the kitchens and dining tables of the early 20th century. More than just a...

"The Culinary Handbook" by Charles Fellows is a comprehensive reference guide to the culinary arts, offering a wealth of information for both amateur cooks and seasoned professionals. This book stands as a testament to the rich history of cooking, providing insights into traditional techniques,...

"Hood's Cook Book Number Three" is a culinary time capsule, respectfully dedicated to the ladies of the United States. Published in 1884 by C.I. Hood & Co., this volume arrives in response to popular demand, following the success of earlier editions. It contains a...

Centuries of mysterious Russian history have produced a unique Russian cuisine. Generations of Russians experimented with new spices and ingredients that came from different parts of the world. Russian Cuisine gracefully combines recipes of two different continents--Europe and Asia--to create unique, immense flavors. Peter...

A compilation of Austerity Recipes, and handy household hints collected over the years. There are also a few recipes given to the author from family friends for inclusion in this book. The recipes are mostly from my husband's late Grandfather who served as a...

A culinary and philosophical memoir about the secret menus in every aspect of immigrant life, and what it really means to be "Chinese." What is the secret menu? Hidden from view but commonly known, it's the menu that insiders pick from to be assured...

Author: Anthony BourdainISBN-10: 0061157074ISBN-13: 9780061157073Publisher: Ecco PressLanguage: EnglishPublished: 03/28/2006Pages: 1Format: HardcoverWeight: 0.20lbsSize: 7.16h x 4.34w x 0.60d

From the forbidden cloud forests of Ethiopia to the high-frequency trading pits of Manhattan: The definitive biography of the fuel that powers the modern world.We think we know coffee. It is the fuel of our ambition, the companion of our fatigue, and the rhythm...

A tribute to aroma, ritual, and craftsmanship -- the essence of coffee, captured in print and stunning photographs. More than a drink, coffee is a culture -- a daily ritual, a craft, and a global story of taste and connection. Coffee unfolds the rich...

Presidential State Dinners are the pinnacle of Presidential meals. These formal meals are prepared for Kings, Queens, Presidents and other heads of state. Queen Elizabeth II enjoyed Presidential Dinners with Presidents Harry S. Truman (when she was still a Princess representing her gravely ill...

Presidential State Dinners are the pinnacle of Presidential meals. These formal meals are prepared for Kings, Queens, Presidents and other heads of state. Queen Elizabeth II enjoyed Presidential Dinners with Presidents Harry S. Truman (when she was still a Princess representing her gravely ill...

The Natural history of coffee, thee, chocolate, tobacco - In four several sections is an unchanged, high-quality reprint of the original edition of 1682. Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and...

The collapse of classic Maya civilization at the end of the eighth century A.D. is still an enigma, but the story behind it is likely more than a clash of warring city-states. New research indicates that ecological degradation and nutritional deficiency may be as...

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...

Sixteen generations later, the same old winding roads and blazed trails throughout the three novels lead us all back home to nostalgic dishes and the worlds from which they came. Upon arrival at the old home place, we quickly find our favorite room: Mama's...

This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.Author: VariousISBN-10: 1446541401ISBN-13: 9781446541401Publisher: Stewart PressLanguage: EnglishPublished: 03/23/2011Pages: 80Format: PaperbackWeight: 0.25lbsSize: 8.50h x 5.50w x 0.19d

What do India's cities eat when they wake up, and what do those first bites reveal about how we live? In First Bite, journalist and food-culture writer Priyadarshini Chatterjee travels through ten Indian cities-Kolkata, Mumbai, Delhi, Hyderabad, Kochi, Amritsar, Varanasi, Shillong, Bengaluru and Ahmedabad-to...