Cooking - History

Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical...

Rarely do we read about the roles of food in history. Yet its study offers us a humanizing look at those who lived before us. This unique book examines food's importance during the massive evolution of Europe following the Middle Ages. It was a...

From the author of Paris to the Moon, a beguiling tour of the morals and manners of our present food mania, in search of eating's deeper truths. Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, and...

A rich romp through untold American history featuring fabulous characters, The Wild Vine is the tale of a little-known American grape that rocked the fine-wine world of the nineteenth century and is poised to do so again today. Author Todd Kliman sets out on...

A culinary classic on the joys of the table--written by the gourmand who so famously stated, "Tell me what you eat, and I will tell you what you are"--in a handsome new edition of M. F. K. Fisher's distinguished translation and with a new...

How medieval Europe's infatuation with expensive, fragrant, and exotic spices led to an era of colonial expansion and the discovery of new worlds The demand for spices in medieval Europe was extravagant and was reflected in the pursuit of fashion, the formation of taste,...

What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is...

In the early twentieth century, China was stigmatized as the "Land of Famine." Meanwhile in Europe and the United States, scientists and industrialists seized upon the soybean as a miracle plant that could help build modern economies and healthy nations. Soybeans, protein-packed and domestically...

Nine recipes serve as entry points for detailing the history of food production, cooking, and diet throughout Queen Victoria's reign in England. More than that, however, Broomfield offers an introduction to the world of everyday dining, food preparation, and nutrition during one of the...

So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that...

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell...

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...

The way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States,...

Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a...

Known for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and engaging essays, this collection provides stimulating food...

"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,...

Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the...

Humans have eaten earth, on purpose, for more than 2,300 years. They also crave starch, ice, chalk, and other unorthodox items of food. Some even claim they are addicted and "go crazy" without these items, but why? Sifting through extensive historical, ethnographic, and biomedical...

Until the middle of the nineteenth century, English cuisine was known throughout Europe as extraordinarily stylish, tasteful, and contemporary, designed to satisfy sophisticated palates. So, as Colin Spencer asks, why did British food "decline so direly that it became a world-wide joke, and how...

Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation....

Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation....

Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta...

There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides,...

He presided over Virginia's great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia's mountain spas, and fed two generations of Richmond epicures with terrapin and turkey. This...

Glossy magazines write about them, celebrities give their names to them, and you'd better believe there's an app (or ten) committed to finding you the right one. They are New York City restaurants and food shops. And their journey to international notoriety is a...

Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes-it was unthinkable that a gourmet chef would stoop to plate a burger...

A provocative look at how and what Americans eat and why--a flavorful blend of The Omnivore's Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat.Food writer and Culinary Institute of America program director Sophie Egan...

An all-access history of the evolution of the American restaurant chefChefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes...

This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that...

Feast on this smorgasbord of poems about eating and cooking, exploring our relationships with food.From recipes for love to recipes for disaster, you will be entertained and engaged by this poetry from one of New Zealand's brightest rising poets.Author: Mae SakiestewaISBN-10: 853182995XISBN-13: 9798531829955Publisher: Independently...

"Informative and full of big flavors, this is a delicious and accessible introduction to Caribbean food for novices; will be a welcome addition to library shelves." --Library Journal Through 80+ recipes, Code Noir tells the interesting and complex story of Caribbean cuisines that are...

Willis Johnson was born in 1858 and became a house slave, responsible for cooking and chopping wood for woodburning stoves, as well as other duties. He invented the mechanical mixer-or eggbeater-to help in the kitchen, especially when creating chocolate, lemon, and coconut cakes. He...

World War 2 saw rationing of food and other items in Britain. The war effort plus a blockade of imported food to Britain led to shortages. Many foods such as bananas were not available. Other basic foods - such as meat, sugar and eggs...

The world loves chocolate and chances are you do too. This enjoyable book, written by two leading dieticians, will serve to deepen your love and also your understanding of chocolate. The authors help you explore some surprising applications of chocolate to your life: from...

Feast on this smorgasbord of poems about eating and cooking, exploring our relationships with food.From recipes for love to recipes for disaster, you will be entertained and engaged by this poetry from one of New Zealand's brightest rising poets.Author: Kimbery ShidlerISBN-10: 8531842824ISBN-13: 9798531842824Publisher: Independently...

Welcome to The Joy of Hannukah, the ultimate cookbook for celebrating the Festival of Lights! Hannukah is a time for family, friends, and delicious food, and this cookbook has everything you need to create memorable meals and treats that will delight your loved ones.In...

The illustrations on these chic notecards are all taken from award-winning designer Caz Hildebrand's The Grammar of Spice, a culinary resource that illuminates the role of spices in food and in our cultural identity. Inspired by the work of Owen Jones, one of the...

A sweeping overview of how and what humans have eaten in their long history as a species The Story of Food in the Human Past: How What We Ate Made Us Who We Are uses case studies from recent archaeological research to tell the...

Red Sauce traces the evolution of popular Italian-American foods like lasagna, eggplant parmigiana, and penne alla vodka while seeking the origins of these "red sauce" recipes, debunking myths, and examining how Italians lost their foreign otherness as Americans embraced Italian-American cuisine over the Twentieth...

This heartfelt ode to the meditative practice of drinking tea examines the origins of traditional tea culture in the East, revealing how a good cuppa can elevate both the mind and spirit Traditionally in China and Japan, drinking a cup of tea was an...

As the first to write a basic book in English on winemaking from the winemaker's point of view, Philip Wagner has long been considered an authority on the subject, and his book American Wines and Wine-Making has become a bible for small producers and...

Author: Marion HarlandISBN-10: 1441407952ISBN-13: 9781441407955Publisher: Createspace Independent Publishing PlatformLanguage: EnglishPublished: 01/11/2009Pages: 256Format: PaperbackWeight: 0.65lbsSize: 8.00h x 5.25w x 0.58d

Tea drinking in Victorian England was a pervasive activity that, when seen through the lens of a century's perspective, presents a unique overview of Victorian culture. Tea was a necessity and a luxury; it was seen as masculine as well as feminine; it symbolized...

Revive your inner pilgrim and master the art of colonial cooking with sixty recipes celebrating America's earliest days! From their voyage on the Mayflower to the days of the American Revolution, early American settlers struggled to survive in the New World. Join us as...

Enjoy the Opulence of the Roaring 20sIntroducing a cookbook that will transport your taste buds back to the enchanting era of the Roaring Twenties! This unique collection of 55 vintage recipes will whisk you away to a time of unparalleled glamour and indulgence. Inspired...

Elizabeth Aldrich is Curator Emeritus of Dance at the Library of Congress. She is the author of From Ballroom to Hell: Grace and Folly in Nineteenth-Century Dance.Author: Elizabeth AldrichISBN-10: 143849307XISBN-13: 9781438493077Publisher: State University of New York PressLanguage: EnglishPublished: 11/02/2023Pages: 392Format: PaperbackWeight: 1.15lbsSize: 9.00h x...

If you are interested in pepper--its provenance, history, taste, and uses--then this is a book for you. J.E. Barth recounts the fascinating history of pepper from ancient times through the present and traces the challenges at each step of the pepper supply chain as...

The pursuit of balance pervades everyday life in rural Yucat疣, Mexico, from the delicate negotiations between a farmer and the neighbor who wants to buy his beans to the careful addition of sour orange juice to a rich plate of eggs fried in lard....

Eating is a pleasure in the South Carolina capital these days, thanks to chefs, farmers and artisanal purveyors who feed an insatiable hunger for anything fresh, local and delicious. Columbia offers a bounty for enthusiasts--places like the urban farm City Roots, the all-local farmers'...

At last Dandelions, Rhubarb, and the W.P.A., written by Vaughn Hammond, is available again. First published in 1979, it sold out many times on the East Coast and, now, it is available to a whole new generation. Enjoy the history and recipes of the...