Cooking - History

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,...

Until its use declined in the nineteenth century, Indians of the southeastern United States were devoted to a caffeinated beverage commonly known as black drink. Brewed from the parched leaves of the yaupon holly (Ilex vomitoria), black drink was used socially and ceremonially. In...

Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals -- from what we eat, to how we prepare it, to how we consume it -- illuminate our culture...

Each year, the United States legally resettles tens of thousands of refugees who have fled their homelands. Refugees, unlike economic migrants, are forced to leave their countries of origin or are driven out by violence or persecution. As these individuals and their families struggle...

Kentucky native and national tastemaker Duncan Hines (1880-1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of fifty-nine. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to...

When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in...

Cassandra Harrell remembers watching her grandmother, Big Mama, fry hot-water corn bread in a well-seasoned cast-iron skillet on her electric stove. Only four years old, Harrell had to crawl onto a kitchen chair to see the yellow cornmeal batter skillfully dropped into sizzling oil....

Food has functioned both as a source of continuity and as a subject of adaptation over the course of human history. Onions have been a staple of the European diet since the Paleolithic era; by contrast, the orange is once again being cultivated in...

In the world of food and drink, champagne enjoys special status-an accompaniment to life's momentous occasions, a sign of joy, a drink originally and jealously French. A student of French history but also of business and consumption, Kolleen M. Guy examines how this bubbly...

Unlike previous books on the history of vegetarianism, Sins of the Flesh examines the history of vegetarianism in its ethical dimensions, from the origins of humanity through to the present. Full ethical consideration for animals resulting in the eschewing of flesh arose after the...

This cookbook contains 78 recipes for delicious drinks, hearty breads, soups and hors d'oeuvres, robust entr es, and rich desserts that originate from the folkloric foundations of individual cultures throughout Europe and the English Isles in the Middle Ages. These ancient and exotic foods,...

Throughout their 54-year marriage, John and Abigail Adams enjoyed hearty, diverse cuisine in their native Massachusetts, as well as in New York, Philadelphia, and Europe. Raised with traditional New England palates, they feasted on cod, roast turkey, mince pie, and plum pudding. These recipes,...

Drawn from the author's ongoing column in TrueWest Magazine, this cookbook combines myths, nostalgia, and legends with usable, delicious, and fun recipes for use at home or on the trail--all with a western theme. Readers will be surprised to learn the stories behind some...

According to Napoleon, an army marches on its stomach and it fights on its stomach too - yet have you ever wondered how hundreds of men on the frontline are fed amidst hails of bullets and how kitchens are created in the desert or...

From European favourites such as Mastichato Chios, which saved 2,000 Greeks from a bloody massacre at the hands of vengeful Turks, to legendary drinks such as Amarula, invented by African elephants; from classic cocktail ingredients like Midori, the bright green Japanese melon drink launched...

IN 1945, FORTUNE MAGAZINE named Betty Crocker the second most popular American woman, right behind Eleanor Roosevelt, and dubbed Betty America's First Lady of Food. Not bad for a gal who never actually existed. "Born" in 1921 in Minneapolis, Minnesota, to proud corporate parents,...

The book will be of interest to students and academic in Literature, cultural studies, material culture and the history of medicineAuthor: Michelle DimeoISBN-10: 0719087279ISBN-13: 9780719087271Publisher: Manchester University PressLanguage: EnglishPublished: 01/31/2013Pages: 288Format: HardcoverWeight: 1.05lbsSize: 8.60h x 5.20w x 1.10d

Apple Bombard, Pope's Posset, Bubble and Squeak, Tremblonque Beef, Periwinkle Fraze, Dunelm of Cold Fowl, Marlborough Pudding, Portuguez Eggs, Jumbal Cakes, Tewahiddle, Poupeton, Rhyme Pudding and Lemon Dumplings Tried and tested recipes for these and many more tantalising temptations are laid before you by...

Featuring 125 seminal cookbooks from the last 100 years, Cookbook Book is a celebration of the world's most beautiful, influential and informative cookbooks.Author: Florian Bm, Annahita KamaliISBN-10: 0714867500ISBN-13: 9780714867502Publisher: Phaidon PressLanguage: EnglishPublished: 11/03/2014Pages: 320Format: HardcoverWeight: 3.50lbsSize: 11.70h x 8.80w x 1.30d

A quirky survey of Pioneer beverages. Recipes, tips, and a bit of history explaining the how and why behind what the settlers drank. From clarifying coffee with the swim bladder of a fish (um, YUCK ) to making coffee substitutes with everything from grape...

In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.Author: Barbara Ketcham...

The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions...