Cooking - History

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...

A fascinating tour through the evolution of the human diet and how we can improve our health by understanding our complicated history with food.There are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet...

The Complete Bread, Cake and Cracker Baker, Part 1-2: The Science and Art of Baking is a comprehensive guide to baking written by Confectioner and Baker Publishing in 1881. The book is divided into two parts, with the first part focusing on the science...

The Picayune's Creole Cook Book is a comprehensive cookbook filled with traditional Creole recipes from the city of New Orleans. Originally published by The Times-Picayune newspaper in 1901, this book has become a staple in many kitchens and is considered a classic in Southern...

The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846-1935). His cooking methods, combined with a modern...

The Dwarven Cookbook: Recipes from the Kingdom of Kathaldum provides a look into the often ignored world of Dwarven cuisine. Carefully translated from the original manuscript, this book contains recipes interpreted for the modern kitchen. The editors have striven to remain true to the...

For the Bread from Heaven Cookbook, Sharon Hunt has done extensive research on the recipes for African-American recipes from the plantation times until now. The recipes are collected from African-Americans' favorites. The cookbook contains brief notes about the history of African-Americans in Georgia. Therefore,...

AHOY, SHIPMATES Are You Tired Of Reading "Landlubber's Cookbooks" About Maude's Meatloaf, Green Bean Casseroles, & Jell-O Molds? Do You Know The Stories Behind Chowder, Salad, Real Mai Tais, Jambalaya, Hush Puppies, Key Lime Pie, & Mojitos? Would You Like To Serve Some Authentic...

Centuries of mysterious Russian history have produced a unique Russian cuisine. Generations of Russians experimented with new spices and ingredients that came from different parts of the world. Russian Cuisine gracefully combines recipes of two different continents--Europe and Asia--to create unique, immense flavors. Peter...

Dinners With Famous Women is a culinary history cookbook with a different twist -- women from different centuries recount the meals of their time. Enjoy dinner with Cleopatra, Annie Oakley, and Mata Hari as each famous woman describes the food of her generation. Each...

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...

After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Mu oz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving...

This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match covers, menus, labels, posters, brochures, valentines, packaging, advertisements, and...

Described in the 2008 Saveur 100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica: The Journal of Food and Culture is a quarterly feast of truly exceptional writing on food. Designed both to entertain and...

A History of Wine in America is the definitive account of winemaking in the United States, first as it was carried out under Prohibition, and then as it developed and spread to all fifty states after the repeal of Prohibition. Engagingly written, exhaustively researched,...

A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the fatty acids known as omega-3s. Writing with intelligence...

The Zinfandel grape--currently producing big, rich, luscious styles of red wine--has a large, loyal, even fanatical following in California and around the world. The grape, grown predominantly in California, has acquired an almost mythic status--in part because of the caliber of its wines and...

Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on...

Camembert-delectably fragrant, creamy-centered, neatly boxed-is the most popular and most famous French cheese. Originally made by hand in the Norman countryside, it is now mass-produced internationally, yet Camembert remains a national symbol for France, emblematic of its cultural identity. In this witty and entertaining...

"Tell me what you eat and I will tell you what you are," declares French author Jean Anthelme Brillat-Savarin in one of the aphorisms that introduces this 1825 masterpiece on the subject of cooking as an art and eating as a pleasure. Humorous, satirical,...

TEA BASICS Your complete guide to the perfect cup Civilized, soothing, delicious, and relaxing . . . tea offers an ideal refuge from the fast pace and stressful demands of life today. But with the astonishing array of teas currently available, how do you...

One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried...

Food - what we eat, how much we eat, how it is produced and prepared, and its cultural and ecological significance- is an increasingly significant topic not only for scholars but for all of us. Theology on the Menu is the first systematic and...