Cooking - History

Recovering the Life and Influence of the "Mother of American Cooking," the Woman Who Changed the Way We Learn How to Prepare MealsIn Philadelphia during the first decades of the nineteenth century, a widow, Mrs. Elizabeth Goodfellow, ran a popular bakery and sweet shop....

Now in its third edition, Food in World History explores culinary cultures and food politics throughout the world, from ancient times to the present day, with expanded discussions of industrialization, indigeneity, colonialism, gender, environment, and food and power. It examines the long history of...

Originally published in the late 19th century, this book is a compilation of over a thousand practical recipes for meals, remedies, and household items. Written in an easy-to-follow style, Dr. Chase's Recipes is an invaluable resource for anyone interested in a historical perspective on...

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...

Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system, from production to consumption, it encourages us to consider new ways of thinking about the apparently mundane, everyday act of...

We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of...

Author: DavillaISBN-13: 9798243975872Publisher: Independently PublishedLanguage: EnglishPublished: 01/14/2026Pages: 108Format: PaperbackWeight: 0.34lbsSize: 9.00h x 6.00w x 0.22d

Norwegian cuisine is born from silence, distance, and endurance. It emerges from windswept coastlines, deep blue fjords, snow-covered mountains, and forests that stretch toward the Arctic Circle. For centuries, food in Norway was not a matter of luxury or indulgence but of survival-an intimate...

Latvian cuisine is born from silence rather than spectacle. It emerges from mist-covered fields, shadowed forests, and the steady rhythm of seasons that have governed life in the Baltic for thousands of years. Unlike cuisines shaped by conquest or excess, Latvia's food traditions were...

Cook up iconic dishes from all along Route 66 in the comfort of your own kitchen. Fuel up with the "world's best" coffee and donut holes at Lou Mitchell's in downtown Chicago and then cruise into Doc's Soda Fountain in Girard for a fizzy...

Exploring Toronto's history through its vibrant restaurant scene.From taverns to tea rooms, from soda fountains to sushi bars, and everything in between, Toronto's dining trends in days gone by say a lot about the history of this city.Beginning from the early days in the...

Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of...

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...

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...

This book is a culinary history of ketchup, tracing its colorful evolution from ancient times to the present. The author describes the ingredients, recipes, and cultural contexts of the many varieties of ketchup found around the world, while offering mouth-watering anecdotes and recipes to...

"Modern Domestic Cookery, and Useful Receipt Book" offers a glimpse into the culinary practices of the early 19th century. Adapted for families in the middling and genteel ranks of life, this book provides a comprehensive collection of recipes and household advice reflecting the tastes...

Food and drink have provided fascinating insights into cultural patterns in consumer societies. There is an intimate relationship between food and identity but processes of identity formation through food are far from clear. This book adds a new perspective to the existing body of...

"An intoxicating brew of drinking lore, boozy anecdotes and hop-driven history--this is the sort of school I wish I'd gone to." --Adrian Tierney-Jones, author of 1001 Beers You Must Taste Before You Die Humans were seeking out alcohol millions of years before the word...

From the kitchens of our grandmothers to present-day biscuit-only shops, this sweet and savory food has come a long way in American culture. More than four hundred years ago, explorers of the New World carried a biscuit known as hardtack on their voyages. Hardtack...

"It amazes me that so little has been written about the two foods we eat most often. Here is a book that tells us about these two ingredients--one essential to life, the other the flavor of almost everything we eat. . . . A...

Discover the origins of words and phrases that either have come from or moved into the world of food--Bring home the bacon, Couch Potato, In a Pickle, and so much more. This is a boon for word lovers, writers, and foodies. Food is a...

Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten...

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States,...

The act of eating defines and redefines borders. What constitutes "American" in our cuisine has always depended on a liberal crossing of borders, from "the line in the sand" that separates Mexico and the United States, to the grassland boundary with Canada, to the...

Diet books contribute to a $60-billion industry as they speak to the 45 million Americans who diet every year. Yet these books don't just tell readers what to eat: they offer complete philosophies about who Americans are and how we should live. Diet and...

Moonshine is corn whiskey, traditionally made in improvised stills throughout the Appalachian South. While quality varied from one producer to another, the whiskey had one thing in common: It was illegal because the distiller refused to pay taxes to the US government. Many moonshiners...

Social media has been a factor in the explosion of interest in food and democratization of food criticism, and this book explains and critiques the phenomena and key issues in a lively and anecdotal manner that will appeal to scholars and the interested general...

What is food? This volume, written by a doctor, contains all the ways in which the question might be answered. First published in 1883, and reissued because there is nothing quite like it today, this unique study was undertaken at a time when foreign...

More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide...

A fascinating survey of American food trends that highlights the key inventions, brands, restaurant chains, and individuals that shaped the American diet and palate in the 20th century. In the United States today, how and what we eat--with all of its myriad ethnic varieties...

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

Food historian Cynthia Clampitt pens the epic story of what happened when Mesoamerican farmers bred a nondescript grass into a staff of life so prolific, so protean, that it represents nothing less than one of humankind's greatest achievements. Blending history with expert reportage, she...

From Michael Pollan to locavores, Whole Foods to farmers' markets, today cooks and foodies alike are paying more attention than ever before to the history of the food they bring into their kitchens--and especially to vegetables. Whether it's an heirloom tomato, curled cabbage, or...

We didn't always eat the way we do today, or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which invented cutlery, haute cuisine,...

Author: Alejandro Hartmann Matos,Julio A. LarramendiISBN-10: 9077207236ISBN-13: 9789077207239Publisher: Stockmans Art BooksLanguage: EnglishPublished: 07/01/2025Pages: 250Format: Hardcover

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...

Discover the incredible origins of some of your favorite culinary classics, find out how they got their name and use the easy-to-follow recipes to recreate them at home. Ever wondered where Caesar Salad comes from? Who was Benedict and what's he got to do...

Rediscover the flavors of the past with "Recipes, Old And New," a charming collection of culinary delights compiled by the Women of the First Unitarian Church of Orange, New Jersey. This book offers a fascinating glimpse into early American cooking and community life. Within...

Learning to Cook in 1898 is more than just a cookbook or a collection of nostalgic recipes. While the volume does contain treasured family recipes, the book's primary focus is on the efforts Irma Rosenthal Frankenstein took to educate herself about cooking, nutrition, health,...

For generations, people have proudly defined themselves and their values through their national cuisine. But American food, like its history, is a world of its own. This enticingly fresh book introduces modern listeners to lost American food traditions and leads them on a tantalizing...

Take an intimate look into the contemporary world of absinthe. International in scope, Absinthe: The Exquisite Elixir is a visually rich journey into an alluring subculture. Filled with color reproductions of classic and current lithographs, posters, cartoons, as well as photos of antiques, glassware,...

Almost immediately, the Civil War transformed the way Southerners ate, devastating fields and food transportation networks. The war also spurred Southerners to canonize prewar cooking styles, resulting in cuisine that retained nineteenth-century techniques in a way other American cuisines did not. This fascinating book...

This collection of Ann Arbor's most iconic local eateries from college hangouts to elegant eateries is sure to satisfy.What is an iconic Ann Arbor restaurant? Ask anyone who has ever spent time there as a student, traveler, or townie, and they are likely to...

This fascinating food biography of one of the world's great cities, Sydney, takes the reader from its prehistory through its unpromising foundation as a convict settlement confronted by starvation, to its status today as an international culinary destination.Author: Heather HunwickISBN-10: 1442252030ISBN-13: 9781442252035Publisher: Rowman &...

In this rich and engaging history, Tami Parr shows how regional cheesemaking found its way back to the farm. It's a lively story that begins with the first fur traders in the Pacific Northwest and ends with modern-day small farmers in Oregon, Washington, and...

Chicken meat is one of Australia's most popular and affordable foods, but it was not ever thus. The Changing Chicken provides a unique view of food systems and culture through an examination of our changing attitudes to chicken meat.Author: Jane DixonISBN-10: 0868404772ISBN-13: 9780868404776Publisher: University...

Eating and drinking--vital to all human beings--were of central importance to Shakespeare and his contemporaries. Culinary Shakespeare, the first collection devoted solely to the study of food and drink in Shakespeare's plays, reframes questions about cuisine, eating, and meals in early modern drama. As...

In an age where convenience often ranks above quality, many Americans have abandoned traditional recipes and methods of cooking for fast solutions to their hunger and nourishment needs. Modern families are busier than ever, juggling hectic schedules that send them to fast-food restaurant drive-through...

Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within...

Before Julia Child's warbling voice and towering figure burst into America's homes, a gourmet food movement was already sweeping the nation. Setting the Table for Julia Child considers how the tastes and techniques cultivated at dining clubs and in the pages of Gourmet magazine...