Cooking - History

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...

"Impressive. . . . Albon and Palmer should be saluted both for their attempt to train a historian's lens on an important, previously underexamined subject, and for their engagement with real examples of children's eternal ability to surprise you."--Anne Mendelson, The Wall Street JournalHow...

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...

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...

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...