Cooking - History

Author: Bridgette FlaggISBN-10: 1968732489ISBN-13: 9781968732486Publisher: Heritage Book PublishingLanguage: EnglishPublished: 03/27/2026Pages: 112Format: HardcoverWeight: 0.73lbsSize: 8.50h x 5.50w x 0.44d

An eclectic, visually stunning pop-history, Cookbooking explores the most influential and beloved cookbooks through photographs, listicals, graphics, and snappy writing. Subjects include: a visual history of cookbook design; what's the matter with front matter?; the diet cookbooks we've starved for; the proliferation of French...

From sacred currency to Silicon Valley brain fuel: The definitive biography of the world's most obsessed-over ingredient.We think we know chocolate. It is the sweet comfort of a candy aisle, the romance of Valentine's Day, and the guilty pleasure of a midnight snack. But...

Remember the meals your granny used to make?Delicious, simple fare that everybody enjoyed! Using recipes that have been passed down over four generations, Cheree Heath has created a cookbook that is filled with all your old favourites - meals that are cost effective, tasty...

"A Little Book of Practical Cookery" by Edward Detlefs, originally published around 1900, offers a fascinating glimpse into the culinary practices of the late 19th century. This collection of recipes provides a wide range of dishes, from everyday meals to more elaborate preparations. The...

This collection of recipe leaflets offers a fascinating glimpse into late 19th-century cooking and food preparation. Published around 1899, these leaflets provide a snapshot of culinary practices, ingredients, and popular dishes of the era. Featuring recipes from Armour and Company, as well as contributions...

"Bread for the Million!" offers a fascinating glimpse into 19th-century baking practices. This historical cookbook provides practical guidance for home cooks, emphasizing economical and efficient breadmaking techniques. Aimed at providing affordable and nutritious food for families, the book reflects the social concerns and domestic...

In these fascinating interviews, winemakers from the United States and abroad clarify the complex process of converting grapes into wine, with more than forty vintners candidly discussing how a combination of talent, passion, and experience shape the outcome of their individual wines. Each winemaker...

FULL DESCRIPTION"The world of lagers contains many of the world's most delicious and beguiling beers. Dave Carpenter dives into this world with gusto, verve, and precision."-Garrett Oliver, Brewmaster, The Brooklyn Brewery, Editor-in-Chief, The Oxford Companion to BeerLagers are being reinvented in the United States...

Time-honored, traditional, and authentic recipes from New Mexico. New Mexican cuisine has its own place in culinary traditions. Traditional New Mexican dishes are a unique fusion of various Native American, Mexican, Spanish, European, and even North American cowboy chuckwagon foods and cooking techniques. It...

Step into the enchanting world of Rocal with Rocal's Gastronomic Tariff, a richly detailed culinary journey through the heart of a region where food is more than nourishment-it's a way of life. This book celebrates the essence of Rocal's diverse gastronomy, tracing its roots...

Since its inception in 1933, The Australian Women's Weekly has been Australia's highest-selling women's magazine, largely due to its hugely popular cookery section and companion cookbooks. From birthday cakes to barbecues, mock meat to Chinese food, the Weekly taught generations of Australians what to...

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WW 2, the United States government devised a food-rationing program...

Since schools have eliminated home economics courses, young Americans have been left to their own devices. Despite today's iGen self-absorbed behaviors and their parents' over-approvals, when it comes to preparing young adults for their future culinary lives, they are prepared only for the economically...

For most of us, we are not what we eat. Rather, we are formed by memories of food made in the kitchens of our childhood. A recent dinner guest commented on my apron. "Old school," he said. My guest's comment triggered thoughts of my...

I Think Therefore I Eat offers wisdom and practical advice, from scientific studies to personal accounts, to make sense of one of life's inescapable questions: "What to eat?"Author: Martin CohenISBN-10: 1684421993ISBN-13: 9781684421992Publisher: TurnerLanguage: EnglishPublished: 11/13/2018Pages: 336Format: HardcoverWeight: 1.45lbsSize: 8.50h x 5.50w x 1.06d

As we contemplated the idea of gathering up this collection of Mom's recipes, we hesitated initially, not quite sure we would end up with a sufficient number to justify an actual book. As you can tell, though, much to our surprise and delight, Mom's...

This vintage volume contains a detailed guide to millinery, with directions for making veils, caps, special-purpose hats, and much more. With simple directions and useful, detailed illustrations, this book is ideal for the beginner, and would make for a fantastic addition to collections of...

Gathering family and friends around the Sunday lunch table, to share delicious home-cooked food, should be a joyful experience. Doyenne of home economists, Marguerite Patten's book provides fail-safe advice, not only for serving up the favourite Sunday roast with ease, but with a host...

More than 150 recipes celebrating the food we crave, the places we love, and the traditions that make American tables uniquely ours. The perfect way to celebrate the nation's 250th birthday. The Great American Table is a celebration of the foods, flavors, and memories...

Cora Millet-Robinet (1798-1890) published her two-volume epic of household management, cookery, gardening and agriculture for the French country housewife, Maison rustique des dames, in 1845. Over the next eighty years, it went through a score of editions. Rather as England's Mrs Beeton's, it was...

The Congressional Club (founded in 1908) is an historic residence in Washington DC which is the official club of Congressional spouses. The Congressional Club is the only club in the world to be incorporated by an act of Congress. The club has produced recipe...

In 1901, Lizzie Black Kander put together a cookbook based on the classes she taught at the Milwaukee Jewish Mission. "I was trying to teach a group of young foreign girls in a crowded neighborhood how to cook simple and nutritious food, yet have...

Saddle up for a culinary adventure through America's most iconic dude and guest ranches. Take a seat at the table and experience the time-honored recipes and rich traditions of America's ranch kitchens.From hearty campfire breakfasts to ranch-style feasts, Culinary Treasures: Dude & Guest Ranches...

Recipes for Victory combines history and cooking as it presents domestic and military recipes (and their modern-day equivalents) used during the Great War -- in the trenches, behind the lines, and on the home front. Profusely illustrated with historical drawings and photographs, the text...

Explore the fascinating world of spices in Wallace Irwin's "The Book of Spice," a delightful exploration of the history and lore surrounding these essential culinary ingredients. First published in 1906, this volume delves into the origins, uses, and cultural significance of various spices throughout...

This recipe book is the culmination of many years of cooking and baking by the author. She is passionate about food quality and believes that home cooked is best.She has inherited a recipe book from her mother's eldest sister and a small one from...

This recipe book is the culmination of many years of cooking and baking by the author. She is passionate about food quality and believes that home cooked is best.She has inherited a recipe book from her mother's eldest sister and a small one from...

At the time of Canadian Confederation, many Canadians were their own doctors, cooks, farmers, veterinarians, beekeepers, and even rat catchers. This survival guide, compiled fifteen decades ago, is a fascinating glimpse into Canadian life before modern conveniences. Melissa McAfee's fascinating preface notes that "receipt"...

At the time of Canadian Confederation, many Canadians were their own doctors, cooks, farmers, veterinarians, beekeepers, and even rat catchers. This survival guide, compiled fifteen decades ago, is a fascinating glimpse into Canadian life before modern conveniences.Melissa McAfee's fascinating preface notes that "receipt" is...

This cook book is for people who are interested in nutritious food and in planning meals wisely when cooking. Included in this book are over 300 Lancaster County recipes to make it easy to plan meals each day of the year.Author: Helen Steudler YoungISBN-10:...

This book is made up entirely of recipes contributed and well-tried by countrywomen scattered over the length and breadth of the country. The dishes you will find here have not been concocted by experts with all the resources of a modern kitchen. They have...

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...

"Culinary Chemistry: The Scientific Principles of Cookery" by Frederick Accum offers a fascinating glimpse into the intersection of food science and domestic life. This historical text explores the chemical constitution and nutritive qualities of various foods, providing insightful observations on food preservation, cookery, and...

Journey back to the opulent world of ancient Rome with "Cooking and Dining in Imperial Rome," a fascinating glimpse into the culinary habits of one of history's greatest empires. Attributed to Apicius, a figure synonymous with Roman gastronomy, this collection offers a unique window...

In American Bacon, Mark A. Johnson asks (and answers) a seemingly simple question: How has bacon overcome centuries of religious prohibition, cultural contempt, and dietary advice to become a twenty-first-century culinary and cultural powerhouse? Starting in early modern Britain and tracing the story of...

The fascinating and wide-ranging history of vanilla, from the sixteenth century to today Vanilla is one of the most expensive of flavorings--so valuable that it was smuggled or stolen by pirates in the early days--and yet it is everywhere. It is a key ingredient...

'Just what we needed. The first comprehensive history of dining inMumbai/Bombay, India's food capital.'-Vir SanghviFrom the Kolis, who have been fishing in the city's waters since much beforerecorded history, and early settlers such as the Pathare Prabhus, to the peoplewho poured into the developing...

Tucked quietly between Switzerland and Austria, the Principality of Liechtenstein is a land often overlooked on maps and in conversations about European cuisine. Yet within its narrow borders lies a culinary heritage shaped by centuries of survival, adaptation, and intimate connection to the Alpine...

Norwegian cuisine, deeply intertwined with the country's dramatic landscape and long winters, reflects Norway's rich history and culture. Part of the Global Kitchen series, this book takes readers on a food tour of Norway, covering everything from daily staples to holiday specialties. In addition...

There's far more to Italian food than pasta and pizza. Discover the history and culture of Italy through its rich culinary traditions. Part of the Global Kitchen series, this book takes readers on a food tour of Italy, covering everything from daily staples to...

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...

"Do not let the peasant know how good cheese is with pears" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival cookbooks, agricultural and dietary treatises, literary works, and anthologies of beloved sayings,...

During the early part of the 20th century, a small group of women had a lasting-and, considering their number, perhaps oversized-influence on the public's interest in growing and using herbs. At the time, hedgerows and stream verges were still tangled with wildflowers, but stories...

There's far more to Spanish food than tapas and paella. Discover the history and culture of Spain through its rich culinary traditions. Part of the Global Kitchen series, this book takes readers on a food tour of Spain, covering everything from daily staples to...

The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society.While cereal based diets and small scale trade...

"Culinary Chemistry: The Scientific Principles of Cookery" by Frederick Accum offers a fascinating glimpse into the intersection of food science and domestic life. This historical text explores the chemical constitution and nutritive qualities of various foods, providing insightful observations on food preservation, cookery, and...

How childhood and food have shaped each other through history--and still do. What should children eat and why? How should they eat it, and what should they learn about food? Answers to questions like these have differed over time. First Helpings explores the relationship...

Step into the enchanting world of Rocal with Rocal's Gastronomic Tariff, a richly detailed culinary journey through the heart of a region where food is more than nourishment-it's a way of life. This book celebrates the essence of Rocal's diverse gastronomy, tracing its roots...

A global history of restaurants beyond white tablecloths and maître d's, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are...