Cooking - History

"The Moffat Standard Canadian Cookbook" is a vintage cookbook containing hundreds of recipes carefully selected from contributions of 12,000 Canadian cooks; tried tested, and checked by experts. From pickles and preserves to three-course-dinners, this volume contains recipes for a variety of traditional Canadian dishes...

Home cooking is a multibillion-dollar industry that includes cookbooks, kitchen gadgets, high-end appliances, specialty ingredients, and more. Cooking-themed programming flourishes on television, inspiring a wide array of celebrity chef-branded goods even as self-described "foodies" seek authenticity by pickling, preserving, and canning foods in their...

Cooking with Capone is a twisted gastronomic look at the links between the American Underworld (1890-1959) and traditional Italian cooking. Olindo has taken family recipes and, incredibly, tied each and every one of them to an event in the history of Organized Crime in...

Akron and Summit County's classic hot spots have satisfied palates since the early twentieth century. Akron alone could sit up to thirty thousand people at once during the golden age of the '50s and '60s.Marcel's made a name for itselAuthor: Sharon Moreland Myers, Images...

Richmond's culinary history spans more than four hundred years and includes forgotten cooks and makers who paved the way for Richmond's vibrant modern food scene. The foodways of local Indian tribes were pivotal to the nation. Unconventional characters such as Mary Randolph, Jasper Crouch,...

Allured by the gold rush, waves of German, Japanese, Chinese and Italian immigrants brought their culinary proclivities to the American West. The early sophistication of saloons followed, and Denver's gastronomic landscape experienced a tremendous culinary evolution spanning sixteen decades. Dating back to the late...

Billings' local food scene is bootstrapping and standing tall. Renowned restaurants like TEN boast menus that showcase distinctive local ingredients from trout roe to foraged mushrooms. Restaurants and artisans source from centuries-old establishments like the McGowan family farm, which provides grain to Trailhead Spirits...

Cleveland loves its craft beer. The city's breweries are flourishing under a period of brewing renewal and an insatiable taste for quality local craftsmanship. But Cleveland's brewing industry hasn't always enjoyed such prosperous times. The industry boomed during the 1800s only to see Prohibition,...

Charel Scheele grew up in the family baking business during the hard times of the German occupation of the Netherlands during the Second World War. He describes his experiences both tragic and humorous. He found out that the steady rhythm of kneading the dough...

In announcing that he had stopped serving the fattened livers of force-fed ducks and geese at his world-renowned restaurant, influential chef Charlie Trotter heaved a grenade into a simmering food fight, and the Foie Gras Wars erupted. He said his morally minded menu revision...

Yes, an Austrian brought the croissant to France - but it wasn't Marie-Antoinette. In 1839, the Parisian press began to mention a new "Viennese Bakery" and its "exquisite and crisp rolls". Zang, its founder, had been an artillery officer and would become a press...

This American war-time volume is a collection of recipes, tips, and tricks for maintaining a nutritional, balanced diet during the rationing of the Second World War. The Victory Cook Book features a wealth of simple recipes intended to save ration points, perfect for food...

"The Eat-Less Meat Book" is a vintage cookbook written during the First World War. As such, it focuses on meals that can be put together using only few ingredients, and ingredients that can be commonly found- even in war time. This volume is ideal...

Winner of the 2013 New York Book Show Award in Scholarly/Professional Book Design From Ernest and Julio Gallo to Francis Ford Coppola, Italians have shaped the history of California wine. More than any other group, Italian immigrants and their families have made California viticulture...

Author: Joe Famularo, Joseph J. FamularoISBN-10: 1479790710ISBN-13: 9781479790715Publisher: XlibrisLanguage: EnglishPublished: 06/14/2013Pages: 354Format: HardcoverWeight: 1.48lbsSize: 9.00h x 6.00w x 0.94dReview Citation(s): Kirkus Reviews 11/15/2013

Byzantine rule over Anatolia ended in the eleventh century, leaving the population and its Turkish rulers to build social and economic institutions throughout the region. The emerging Anatolian society comprised a highly heterogeneous population of Christians and Muslims whose literati produced legal documents in...

In the modern age (1920-2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced...

What we eat, where it is from, and how it is produced are vital questions in today's America. We think seriously about food because it is freighted with the hopes, fears, and anxieties of modern life. Yet critiques of food and food systems all...

Through war and plague, revolution and migration, people have always had to eat. Parallel to the history books, a second, more obscure history was being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around...

Both the region of Champagne and its wines have always been associated with prestige and luxury. Knowledgeable wine enthusiasts have long discussed top Champagnes with the same reverence they reserve for the finest wines of Bordeaux and Burgundy. But everyday Americans usually keep Champagne...

Reduce, reuse and recycle - the nineteenth century way This book is packed full of helpful hints and recipes from the early 1800s to the early 1900s, when the United States and Canada expanded their frontiers and intrepid pioneers set up frugal, self-reliant homesteads....

Jewish food is simmered in a rich broth of history, culture, geography, and religion. This book introduces readers to the connection between Jewish food and the values and traditions of Judaism, offering insight into the meaning and significance of the foods that Jews use...

Pairing the right wine with the foods we love can be tricky. Most people go by what they think they know or what they read in magazines or online. Here, Don Philpott takes an international approach to understanding wine, wine varieties, and the foods...

Madrid is an international destination with a rich food history and culture. Here, Maria Paz Moreno covers that history and culture alongside a consideration of major trends, the most interesting contemporary chefs and establishments, and the most popular signature dishes. Includes recipes throughout.Author: Maria...

The foods people catch, cook, and eat often tell us a great deal about a society during a given time period. By examining both the tools and methods of the kitchen as well as the menus and mores of those eating the products, Katherine...

Brunch is the decadent meal of the week; a mix of the savory and salty, sweet and indulgent. Not exclusively an American phenomenon, brunch is also shared in South Asia, the Middle East, and parts of Europe. This volume examines and explores how brunch...

This six-continent survey of the history, customs, and representations of the midday meal explains who eats what for lunch; where and when they eat it; and what it means in the larger cultural context. The first international history of lunch, this book provides anecdotes...

Renaissance Italy's art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining in Renaissance Italy.Author: Katherine a. McIverISBN-10: 1442227184ISBN-13: 9781442227187Publisher: Rowman & Littlefield PublishersLanguage: EnglishPublished:...

Author: Anna Colby KnowltonISBN-10: 1441407936ISBN-13: 9781441407931Publisher: Createspace Independent Publishing PlatformLanguage: EnglishPublished: 01/07/2009Pages: 124Format: PaperbackWeight: 0.33lbsSize: 8.00h x 5.25w x 0.29d

This Vintage Cookbook is a reprint of the 1909 edition. A fine example of a charity cookbook. It represents the growth of the women's movement, in general, and the suffrage effort, in particular. From the dedication ("To the first woman who realized that half...

Author: Ross BrownISBN-10: 1440494584ISBN-13: 9781440494581Publisher: Createspace Independent Publishing PlatformLanguage: EnglishPublished: 12/17/2008Pages: 44Format: PaperbackWeight: 0.13lbsSize: 8.00h x 5.25w x 0.11d

Author: Onoto Watanna, Sara BosseISBN-10: 1440494266ISBN-13: 9781440494260Publisher: Createspace Independent Publishing PlatformLanguage: EnglishPublished: 12/17/2008Pages: 134Format: PaperbackWeight: 0.35lbsSize: 8.00h x 5.25w x 0.31d

Reproduction of the classic cookbook "California Mexican-Spanish Cook Book" originally published in 1914. This Vintage Cookbook contains the first known, English-language recipe for tacos. The "California Mexican-Spanish Cookbook" is a delightful collection of Mexican and Spanish recipes. Dedicated as always to all chefs and...

From the first edition of The Fannie Farmer Cookbook to the latest works by today's celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom's...

An illustrated journey through the lore and little-known history behind ambrosia, Ipswich clams, Buffalo hot wings, and more.This captivating and surprising tour of America's culinary canon celebrates the variety, charm, and occasionally dubious lore of the foods we love to eat, as well as...

An "engrossing" history of the restaurant atop the World Trade Center "that ruled the New York City skyline from April 1976 until September 11, 2001" (Booklist, starred review).In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city...

... In the meantime, for elegance and ease and luxury, the Hattons and Milles' dine here to-day, and I shall eat ice and drink French wine, and be above vulgar economy. Jane Austen to Cassandra, Godmersham, June 20, 1808 We know Jane Austen ate...

Gervase Markham's The English Housewife was the first important mass-market cookbook and housekeeping guide in the English language. Bridging the manuscript and print eras, Markham's work had a much larger reach than previous works on the home. Julia Skinner takes Markham's work across the...

In this guide are treasured family recipes and helpful hints on cooking the way your grandmother's mother taught her.Author: Rae Katherine EighmeyISBN-10: 0972055215ISBN-13: 9780972055215Publisher: Farm Progress CompaniesLanguage: EnglishPublished: 01/01/2007Pages: 244Format: PaperbackWeight: 1.13lbsSize: 9.90h x 7.14w x 0.65d

Written by a former colonel in the Madras Cavalry regiment, and first published in 1894, over 130 recipes cover every possible glorious permutation of every imaginable breakfast delicacy. Toast, Fried Eggs and Bacon, Calves' Liver and Crumpets are in here, along with more luxurious...

First published in 1887, Mrs Allen's fine compendium of recipes for traditional English afternoon or high tea remains unsurpassed. This book contains directions for making over 80 classic Victorian afternoon delicacies, from richly fruited currant buns and golden, buttery shortbread, to fragrant gingerbread and...

At last, more than a century after it was first published, a new edition of Mrs A. R. Barnes' classic 1890 cookery book. This historic and entertaining household guide is illustrated with charming and evocative black-and-white Victorian advertisements and offers over 500 recipes for...

Africa's art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of...

An exploration in the history of biopolitics, The Early American Table offers a unique study of the ways in which English colonists in North America incorporated the "you are what you eat" philosophy into their conception of themselves and their proper place in society....

"An animal swallows its food; a man eats it, but only a man of intelligence knows...how to dine.""The man who gives a dinner for a group of his friends and takes no trouble over what they are to eat is not fit to have...

A classic cookbook and staple for vegetarians everywhere.Author: Nava AtlasISBN-10: 0871319780ISBN-13: 9780871319784Publisher: M. Evans and CompanyLanguage: EnglishPublished: 04/18/2002Pages: 282Format: PaperbackWeight: 1.10lbsSize: 9.22h x 7.54w x 0.80d

The Arabic culinary tradition burst onto the scene in the middle of the tenth century, when al Warrāq compiled a culinary treatise titled al Kitab al Tabikh (The Book of Dishes), containing over 600 recipes. However, it would take another ten centuries for cookery...

How did medieval hermits survive on their self-denying diet? What did they eat, and how did unethical monks get around the rules? The Egyptian hermit Onuphrios was said to have lived entirely on dates, and perhaps the most famous of all hermits, John the...

In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan describes...

This volume collects the most important writings on viticulture by Nicholas Herbemont (1771-1839), who is widely considered the finest practicing winemaker of the early United States. Included are his two major treatises on viticulture, thirty-one other published pieces on vine growing and wine making,...