Cooking - History

"COOK FOR NAPOLEON, BARTEND FOR HEMINGWAY, IMPRESS YOUR DINNER GUESTS " Here is a step-by step guide to creating your own delicious versions of some historic foods --- like chicken Rochambeau, shrimp Newberg, authentic Cajun gumbo, Bearnaise sauce and the exact same Chicken dish...

Afternoon Tea: A History explores the development of the afternoon tea meal, diving deeper than the popular tale of the Duchess of Bedford's afternoon gatherings to find the meals that inspired those early afternoon teas. Julia Skinner carefully separates the fact and lore around...

The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the...

Bagels, deli sandwiches and gefilte fish are only a few of the Jewish foods to have crossed into American culture and onto American plates. Rhapsody in Schmaltz traces the history and social impact of the cuisine that Yiddish-speaking Jews from Central and Eastern Europe...

Although tea had been known and consumed in China and Japan for centuries, it was only in the seventeenth century that Londoners first began drinking it. Over the next two hundred years, its stimulating properties seduced all of British society, as tea found its...

Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes...

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...

Switzerland is known for fondue, chocolate, and muesli. But did you know that some of the most outstanding contributions to culinary history were made by the Swiss? Discover the most important Renaissance chef, the first woman who ever wrote a cookbook, the man who...

Every food and cooking lover's cookbook collection contains at least one or two volumes that look a little worse for wear; their torn jackets conceal faded olive oil stains, a faint dusting of flour lingers between their dog-eared pages. These are the cookbooks we...

Florida cuisine: twelve thousand years in the making, discover the the state's unusual and distinctive food influences and dishes.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...

2012 Reprint of 1936 Edition. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. This is an English translation of the oldest known cookbook in existence. The book was originally written for professional cooks working in Ancient Rome, and contains actual...

South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe-Author: Lake E....

Discover and celebrate the untapped history of Philadelphia beer.The finely aged history of Philadelphia brewing has been fermenting since before the crack appeared in the Liberty Bell.By the time thirsty immigrants made the city the birthplace of the American lager in the nineteenth century,...

In a town that prides itself on buying local and all things Lowcountry, it's no surprise that artisanal "craft" beer has taken the Holy City by storm. With four established breweries, dedicated retail stores and bars, a home brewing club and the annual Brewvival...

Belly up to the bar and take a swig of Chicago's beer history with this new look at the Windy City's best and most historic brews and breweries. Included are Chicago's most prominent and significant craft breweries, with intricate details on history, important personalities...

The roots of San Francisco's celebrated food and drink culture are as diverse as the city itself. A bountiful ocean, rich soil and ingenious residents combined to create unforgettable and enduring gastronomic legacies. Discover the disputed origins of local specialties like the Chicken Tetrazzini,...

With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient. By the nineteenth century, the mouthwatering delicacy had become an important part of politicking, celebrating and family gatherings. At the...

Savannah's remarkable cuisine is a reflection of its unique history. Delicate local ingredients are balanced carefully using time-honored techniques to produce unforgettable dishes. Initially a colonial experiment of sorts, Savannah became not only the first capital of Georgia but also the capital of all...

Pot in Pans: A History of Eating Weed is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today's explosive new market. Cannabis, the hottest new global food trend, has been providing humans with nutrition, medicine, and...

The history of dining in Virginia goes back to 1607. Dairy lunches and tearooms dominated the early twentieth-century dining scene. Local favorite Doumar's--famous for inventing the ice cream cone--became the rage at the 1907 Jamestown Exposition, and palatial seaside resorts like the Cavalier attracted...

Most people don't expect wood to flavor their food beyond the barbecue, if at all, and gastronomists rarely discuss the significance that wood has on ultimate taste. But trees and wood have a far greater influence over our plate and palate than you might...

This is a book not only for lovers of food but also for those with an appetite for adventure and a thirst for the discovery of exciting gastronomic delights.Russian history presents us with a rich tapestry of extravagant ceremony, characterized not only by the...

This large print coloring book of food from around the world is the perfect way for foodies and colorists to relive stress. From sushi to hamburgers and baklava to curry, this book has it all! The illustrations were designed with just the right amount...

When businesses and restaurants closed down in response to the COVID-19 pandemic in March 2020, many people returned to their kitchens to provide meals for their families. The endless social media photos of perfectly presented dishes from hot eateries was replaced with home kitchen...

THE INFINITE FEAST is a fun guide to graciously hosting loved ones. Brian Theis does a great job melding his innate Southern Charm with experience gained from travel and time abroad. His book will be a welcome addition to people who enjoy sharing food...

An up-close and personal insight into 10 of Europe's most celebrated winemaking families that chronicles their triumphs, trials and tribulations through successive generations.Author: Fiona Morrison MwISBN-10: 1913141012ISBN-13: 9781913141011Publisher: Academie Du Vin Library LtdLanguage: EnglishPublished: 11/18/2021Pages: 296Format: HardcoverWeight: 2.05lbs

Originally published in 1825, Physiology of Taste is a culinary masterpiece that gives insight into the history and practice of eating, both together and alone. The author uses a unique storytelling style to detail the sensual art of fine dining. Jean Anthelme Brillat-Savarin believes...

Chocolate: Pathway to the Gods takes readers on a journey through 3,000 years of the history of chocolate. It is a trip filled with surprises. And it is a beautifully illustrated tour, featuring 132 vibrant color photographs and a captivating sixty-minute DVD documentary. Along...

Pemmican and pickled plums, sauerkraut and salmi of quail, Swedish flatbread and Bohemian kolaches and Danish meat roll, dishes familiar and foods exotic--you'll find them in this cook's tour of the state from Lewis and Clark to the Age of Elegance, for in its...

Brewing beer in Seattle can be traced back to 1864, when in the small, unincorporated town of under 1,000 people the first brewery opened and began manufacturing porter and cream ales. Over the next 50 years, innovation and entrepreneurship would take Seattle brewed beer...

The industrial food system has created a crisis in the United States that is characterized by abundant food for privileged citizens and "food deserts" for the historically marginalized. In response, food justice activists based in low-income communities of color have developed community-based solutions, arguing...

Food consumption is a significant and complex social activity--and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions...

Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on his own family's history as spice traders, as well as travel narratives,...

How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands...

Coffee trader and historian Antony Wild delivers a rollicking history of the most valuable legally traded commodity in the world after oil--an industry that employs 100 million people throughout the world. From obscure beginnings in east Africa in the fifteenth century as a stimulant...

Cooking with the Bible provides a feast for the body, mind, and spirit, introducing contemporary cooks to recipes for eighteen meals described in the Judeo-Christian bible. Each chapter begins with the menu for a biblical feast, followed by a brief essay describing the theological,...

In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes--both culinary and cultural--from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization,...

As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food--and Mexican food more broadly--become...

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.Food is...

From winner of MasterChef 2017, Saliha Mahmood Ahmed, comes the next chapter in our love affair with the food of the Indian sub-continent. Saliha Mahmood Ahmed, who won over the MasterChef judges with her fusion of Indo-Persian food, has written a book that will...

The history of dining in Virginia goes back to 1607. Dairy lunches and tearooms dominated the early twentieth-century dining scene. Local favorite Doumar's--famous for inventing the ice cream cone--became the rage at the 1907 Jamestown Exposition, and palAuthor: Patrick Evans-HyltonISBN-10: 1467140171ISBN-13: 9781467140171Publisher: History PressLanguage:...

This vintage book contains a comprehensive guide to carpentry, with information on tools and equipment, common problems, useful tips, proper techniques, quality control, and many other related aspects. Written in clear, plain language and full of useful hints, this volume is ideal for the...

In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station...

The Eternal Table: A Cultural History of Food in Rome is the first concise history of the food, gastronomy, and cuisine of Rome spanning from pre-Roman to modern times. It is a social history of the Eternal City seen through the lens of eating...

New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Author: Elizabeth M. WilliamsISBN-10: 1442269626ISBN-13: 9781442269620Publisher: Rowman & Littlefield PublishersLanguage: EnglishPublished: 04/01/2016Pages: 212Format:...

Food blogs are everywhere today but for generations, information and opinions about food were found in the food sections of newspapers in communities large and small. Until the early 1970s, these sections were housed in the women's pages of newspapers--where women could hold an...

Compiled by the editors of Alaska Northwest Books, The Alaska Homegrown Cookbook contains the best recipes from dozens of Alaska Northwest cookbooks published over the past forty years. It includes appetizers, salads and soups, native fruits and vegetables, baking and desserts, beef, poultry and...

Tea in 18th Century America gives the reader insight into the importance of tea in the Colonial and the early Federal era. The book begins with an introduction to the history of tea and its journey to the shores of America. Then, while giving...

The Comprehensive Etymology of Eating"Now I can impress my food-snob friends with more than my ratatouille and learn some great food-related scrabble words as well." --Nina Lesowitz, author of The Party Girl CookbookLooking for a unique foodie gift? Eat Your Words is a true...

"I thought I'd seen every angle on the history of American whiskey. But John Tramazzo makes a compelling case for the role of soldiers, the military, and veterans in the story of America's favorite spirit--and he wraps it up in a pretty good yarn."--Clay...