Cooking - History

In the aftermath of Hurricane Katrina, Central American and Mexican immigrants arrived in New Orleans to help clean up and rebuild. When federal relief services overlooked the needs of immigrant-led construction and cleanup crews as part of post-Katrina mass feeding strategies, street food stands...

In the aftermath of Hurricane Katrina, Central American and Mexican immigrants arrived in New Orleans to help clean up and rebuild. When federal relief services overlooked the needs of immigrant-led construction and cleanup crews as part of post-Katrina mass feeding strategies, street food stands...

In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor that would last four decades. Years later, in America, flipping through...

Author: Testi CreativiISBN-13: 9798334728844Publisher: Independently PublishedLanguage: EnglishPublished: 08/01/2024Pages: 74Format: PaperbackWeight: 0.24lbsSize: 9.00h x 6.00w x 0.15d

Food was incredibly diverse in post-Civil War America. It was an era of gross income inequality, and differences in diet reflected the deep disparities between upper and lower classes, as well as the expansion of a flourishing middle class. In this book, excerpts from...

This vintage menu from the Northern Pacific Railway Company offers a glimpse into the culinary offerings of the era. Featuring classic dishes such as roast beef and pudding, it provides a fascinating snapshot of dining in the early 20th century.This work has been selected...

Beyond the Dressing Table, Mary Lorine Buckman's second cookbook, focuses on joy and success. Food provides a family joy through celebrations, vacations and sweet desserts. Food gives kids and adults the nourishment they need to be successful in whatever they choose to do. Beyond...

Charles Elm Francatelli, although a chef to Queen Victoria herself, wrote this little book in 1852 to encourage the working classes to cook nourishing food for themselves using cheap but wholesome ingredients. As well as the many recipes, it also contains sections on food...

"Offal" has the same pronunciation as "awful"--an appropriate homophone, given that offal comprises the whole spectrum of an animal's glands, essential organs, skin, muscle, guts, and every unmentionable in between. Yet as Nina Edwards shows in this intriguing history, offal has been consumed and...

How the Golden State's favorite fruit conquered the world.When avocados first arrived from Mexico in the early 1800s, few Americans knew what to make of them. Intrepid settlers in California were among the first to embrace the savory green fruit, sparking a century-long love...

Ramen, Japan's noodle soup, is a microcosm of Japan and its historical relations with China. The long evolution of ramen helps us enter the history of cuisine in Japan, charting how food and politics combined as a force within Sino-Japan relations. Cuisine in East...

Kilns, Mills, Millers, Meal and Bread is an in-depth study of the traditional methods used to produce bread in the northeast of Scotland. Written by Walter Gregor, a pioneering folklorist and folk song collector, the book offers a fascinating glimpse into the history and...

There's no denying that barbecuing is an art form, and for many people smoked meats are a key part of the craft. While we'll always love a supper spent at the around the corner, you don't have to run to your favorite restaurant to...

""What Shall We Have To Eat? The Question Answered, Or A Bill Of Fare For Every Day In The Entire Year, With Some Receipts"" is a cookbook written by Mrs. Clarence I. Burr in 1893. The book provides a comprehensive list of recipes for...

When colonists arrived in America, their knowledge of cooking sometimes had little in common with available ingredients. Eventually they adapted recipes from the old country for use with native foods and cooking methods. The resulting infusion nourished an enthusiasm for cookbooks, as cooks from...

This book--beautifully photographed and engagingly written--introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and...

A NEW YORK TIMES AND INDIE BESTSELLER! Now in paperback with a brand-new author introduction! Part travelogue, part culinary history, all capitalist critique--comedian Jamie Loftus's debut, Raw Dog, will take you on a cross-country road trip in the summer of 2021, and reveal what...

A detailed history of the candy making industry in Philadelphia, from its early days to the turn of the 20th century. The book includes information on the major candy manufacturers, the types of candy produced, and the methods used to make it. It also...

In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor. Years later, in America, flipping through her mother's copies of Fu...

Have a jar of olives in the fridge and no idea how to use them up? These delicious olive recipes will free up that fridge space immediately!Here you will see 18 recipes with the ingredient (olives). They will add an unusual taste to the...

In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens--along with their cultural heritage. How the Other Half Ate is a deep exploration by...

The history of coffee is much more than the tale of one luxury good--it is a lens through which to consider various strands of world history, from food and foodways to religion and economics and sociocultural dynamics.A Rich and Tantalizing Brew traces the history...

The Upper Hudson Valley has a long and full-bodied brewing tradition. Arriving in the 1600s, the Dutch established the area as a brewing center, a trend that continued well into the eighteenth century despite two devastating wars. The Erie Canal helped develop Albany into...

Author: Ann TreistmanISBN-10: 1602397422ISBN-13: 9781602397422Publisher: Skyhorse PublishingLanguage: EnglishPublished: 07/13/2011Pages: 192Format: PaperbackWeight: 0.54lbsSize: 6.99h x 5.29w x 0.69d

A Unique Collection of Family Recipes and Tidbits of History from Abraham Lincoln, Robert E. Lee and other Notables involved in the War of Northern Aggression. Measurements for ingredients used in recipes used in the past would not be recognizable to more modern homemakers....

From Antony and Cleopatra to Lady Diana, from Nero to Ari Onassis, this book explores the preferred dishes of the rich and royal, allowing us a seat at the tables of the upper crust, who transform our world, for better or for worse. Offering...

Winner of the Louis Roederer International Wine Writers' Awards Chairman's AwardA Best Wine Book of the Year by The New York TimesA "Best Wine Gift" by WineSpeed A paean to authentic wines, describing their fundamental qualities and their power to improve and enrich our...

Make irresistible classics with only a handful of ingredients! Casseroles are tasty and incredibly easy to make. In this cookbook, we will enjoy iconic recipes that only use 5 ingredients. Here are some of the temptations you will discover: Pepperoni and Mozzarella Casserole Sausage...

Step back in time to the elegant world of Victorian England with "Five-o'clock Tea" by Mary L. Allen, originally published in 1886. This delightful cookbook offers a wealth of authentic recipes perfect for recreating the classic Victorian tea experience. From delicate cakes of every...

The Food and Feasts of the Apostle Paul takes readers inside the world of the early Christian church through a new lens--what people ate (and didn't eat). The early church encompassed diverse communities and people, and understanding its food helps us understand both the...

Welcome to the "Simplified Cooking from the Jazz Age with Pictures: Dine Like it's 1920", a captivating cookbook that takes you on a gastronomic journey back to the roaring twenties. Delight in the elegance and glamor of the Jazz Age with a collection of...

Urban Foodways and Communication is a collection of ethnographic case studies that examine urban foodways around the world as forms of human communication and intangible cultural heritage.Author: Casey Man Kong LumISBN-10: 1442266422ISBN-13: 9781442266421Publisher: Rlpg/GalleysLanguage: EnglishPublished: 05/19/2016Pages: 248Format: HardcoverWeight: 1.20lbsSize: 9.10h x 6.10w x 1.00d

A lively and engrossing cultural history of the avocado and the people who transformed it into an American obsession The avocado is the quintessential symbol of aspirational living, a ubiquitous agricultural favorite, and the driver of an $18 billion global industry. How did this...

Enjoy some of the best baking that the world has ever seen! There is something truly magic about baking. The smell, the taste, and the warm and fussy feeling it gives are enough to excite most people.This book will give you some of the...

The earliest evidence of honey being enjoyed in Scotland dates back to 1000 years BC - an Iron-age beaker that once contained mead was found in a burial chamber in Fife. Since before history, honey has added delicacy and sweetness to the Scottish diet....

Helping you plan and create a Medieval style feast. Step by step aid from location of event to planning your menuAuthor: Trish G. MorrisISBN-10: 1508848831ISBN-13: 9781508848837Publisher: Createspace Independent Publishing PlatformLanguage: EnglishPublished: 03/14/2015Pages: 64Format: PaperbackWeight: 0.29lbsSize: 9.00h x 6.00w x 0.17d

The Life of George Moore is a biographical book that provides an account of the life of the famous Irish writer, George Moore. The book is written by Joseph Hone, who was the cook and housekeeper of George Moore during his last years. The...

Author: Miriam BartonISBN-10: 1648374395ISBN-13: 9781648374395Publisher: Echo Point Books & Media, LLCLanguage: EnglishPublished: 08/06/2024Pages: 186Format: HardcoverWeight: 1.09lbsSize: 8.00h x 8.00w x 0.50d

Life A La Henri: Being The Memoirs Of Henri Charpentier is an autobiographical book written by Henri Charpentier, a renowned French chef and restaurateur. The book is a vivid account of Charpentier's life, from his childhood in France to his rise to fame as...

Cider is sunshine in a glass! Follow Jane Peyton on a glorious voyage of discovery, from the journey the wild Malus Sieversii apple - ancestor of today's domesticated apple - has made from the foothills of Central Asia's Tien Shan mountains, to the Norman...

The Perfect Gift for Tea LoversFrom recipes and advice on tea-making to the history and significance of tea, this informative guide has something for every tea loverFull of exclusive recipes, this is the perfect gift for the foodie in your life. Why We Love...

Author: Najmieh BatmanglijISBN-10: 1949445801ISBN-13: 9781949445800Publisher: Mage PublishersLanguage: EnglishPublished: 10/01/2024Format: Hardcover

It began as poisonous rotgut in Medieval Russia--Ivan the Terrible liked it, Peter the Great loved it--but this grain alcohol "without distinctive character, aroma, taste, or color" has become our uncontested king of spirits. Over a thousand brands fight for market share, shelved in...

Ornamental Confectionery and the Art of Baking in All Its Branches is a comprehensive guide to the art of baking and creating decorative confectionery. Written by Herman Hueg and originally published in 1905, this book is a valuable resource for both novice and experienced...

Author: Mark KurlanskyISBN-10: 163973631XISBN-13: 9781639736317Publisher: Bloomsbury PublishingLanguage: EnglishPublished: 05/06/2025Pages: 240Format: PaperbackWeight: 1.00lbsSize: 8.25h x 5.51w x 1.00d

Wine has been meticulously crafted in Connecticut ever since colonists discovered wild grapes growing on their land. At first glance the New England climate appears inhospitable for this fastidious fruit but a number of varieties thrive here, including pinot gris, chardonnay, cabernet franc, cayuga...

From the bestselling author of How the World Thinks, an exploration of how we grow, make, buy and eat our food around the world--and a proposal for a global philosophy of food. How we live is shaped by how we eat. You can see...

England's Newest Way in All Sorts of Cookery, Pastry, and All Pickles by Henry Howard was first published in 1708. It is an excellent collection of recipes that were typical in the early 18th century, including main dishes, vegetables, preserves, desserts, and wines. This...

Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining accommodations and more, Jeri...

In this book, Simon Spalding reveals the food traditions of early explorers, sailing navies, immigrant and slave ships, early steamers, and ocean liners, as well as changes in shipboard culinary practices and the mutual influences of shoreside and shipboard culinary traditions.Author: Simon SpaldingISBN-10: 1442272376ISBN-13:...