Cooking - History

In Lankan Filling, O Tama Carey continues the journey from her acclaimed debut Lanka Food, presenting a vibrant, playful collection of Sri Lankan-inspired dishes that blend tradition with modern creativity. The book showcases the unique and inventive flavors of Lankan Filling Station, featuring recipes...

Ranging from the simple to the sumptuous, here are over 200 recipes for modern Americans inspired by dishes and beverages the authors discovered in cookbooks, family journals, and notebooks of 150 to 250 years ago. Did you know that breakfast in the eighteenth century...

The Recipes of Ancient Rome reveals the culinary delights of one of history's most influential civilisations, exploring the culinary traditions and diet of the Roman Empire. Featuring recipes carefully selected from Joseph Dommers Vehling's 1924 translation of Apicius de Coquinaria, an ancient Roman cookbook...

David Ross Locke explores the complexities of cultural exchange through the lens of food in this witty and insightful book. Using the story of Abou Ben Adhem as a framework, Locke delves into the ways in which different cultures influence each other and the...

The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food...

This book presents 100 recipes selected from the author's vast collection of traditional Welsh dishes, expertly authenticated and charmingly anecdoted by a cookery writer who reveals an abiding love of Wales and its cookery. Here are the recipes for old favourites like Teifi Salmon,...

Few creations are more associated with joy or more symbolic of the sweet life than cake. After all, it is so much more than dessert. As a book about cake would demand, this one is a multilayered, amply frosted, delicious concoction with a slice...

As gentlemen of the Royal Society in London sat down to their turtle dinner in 1793 they were participating in an historical event: an act simultaneously of fine dining and colonialism. Feasting and drinking, the communities in which they occurred, and larger themes of...

At the dawn of the twentieth century, José Cuervo inherited his family's humble distillery, La Rojeña, in the Tequila Valley. Within a decade, he had transformed it into a complex national enterprise that would become Mexico's leading producer of tequila. Cuervo grew his kingdom...

Unveiling The Flavours: My Secret to Moroccan Cuisine is an extraordinary cookbook that takes you on a journey through the vibrant world of Moroccan cooking. Chef Maaref, a British-Moroccan culinary expert, shares his closely guarded secrets, showcasing the true essence of Moroccan cuisine with...

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...

Feast or Famine is the first comprehensive account of food and drink in the winning of the West, describing the sustenance of successive generations of western pioneers. Drawing on journals of settlers and travelers--as well as a lifetime of research on the American West--Reginald...

This remarkable and almost unique work was written in the 4th century BC by the poet Archestratus, from Gela, a Greek colony in Sicily. The complete text has vanished but these fragments come from a much later book by Athenaeus. Archestratus' description of the...

A lively and engrossing cultural history of the avocado and the people who transformed it into an American obsession "Whether you're a history buff or just enjoy a chip full of guacamole, you'll be thoroughly captivated . . . Green Gold is a well...

This book, written by the famous alchemist and physician Paracelsus (also known as Theophrastus), delves into the intricate world of alchemy and the properties of natural substances. The focus of the book is on the degrees and compositions of recipes, as well as the...

"The Little Tea Book" by Arthur Gray offers a fascinating journey into the world of tea, exploring its rich history and cultural significance. Delve into the traditions surrounding tea preparation and the elegant art of the tea ceremony. This meticulously reproduced edition provides a...

A delightful celebration of butter in all its golden glory--history, how-tos, and irresistible recipes for anyone who believes everything is better with butter. Butter is a perfect ingredient. In both cooking and baking, it can be foundational or a finishing touch. It's a flavor...

This comprehensive volume examines the history of American food culture and cuisine today, from staple ingredients to dietary concerns. Everyday, without realizing it, Americans plan their days around food-what to make for dinner, where to meet for brunch, what to bring to a party....

Fermented food is playing a significant role in the developing discussion around gut health and the microbiome. More than the latest health trend, pickling and fermentation are techniques that have been used by human populations across the globe in food preparation for millennia. And...

In The Tomato: Riddles and Recipes, the second installment of the Riddles and Recipes series, the author takes you on an 80,000-year journey, tracing the tomato's path from Peru, Ecuador and Mesoamerica to dinner plates around the world. Discover the tomato's origin story, tomato...

Matcha is a Japanese green tea powder that is fondly referred to by teapigs as 'a superhero among teas', thanks to its natural antioxidant qualities. It is widely consumed in both food and drink in Japan, but has become extremely popular around the world...

"The Eat-Less Meat Book" is a vintage cookbook written during the First World War. As such, it focuses on meals that can be put together using only few ingredients, and ingredients that can be commonly found- even in war time. This volume is ideal...

2023 Gourmand World Cookbook Awards Best Jewish Food Culture Book; 2022 National Jewish Book Award FinalistA fascinating study that will appeal to both culinarians and readers interested in the intersecting histories of food, Sephardic Jewish culture, and the Mediterranean world of Iberia and northern...

Are you excited about planning your next trip? Do you want an edible experience? Would you like some culinary guidance from a local? If you answered yes to any of these questions, then this Eat Like a Local book is for you. Eat Like...

Within the pages of this book, I have collected my personal favourite main meal recipes of my Granny's. I always loved to go to my grandparents' house for a home-cooked meal that my Granny had prepared because they were always so yummy! My Granny...

THE POWER OF FASTING - WHERE SPIRITUALITY MEETS HEALING A profound work by Dr. Elias Rubenstein on ancient wisdom, modern science-and the path to inner renewal.What connects the fasting practice of a Buddhist monk, the silence of a Christian mystic, the prayer of a...

The history of Parisian food is covered in this captivating tour of the physical city and its culinary heritage from the time of its first inhabitants through today. The author takes a look at its markets, its eateries, its immigrant groups and their food,...

Valuable Receipts is a classic cookbook that includes the Lady's Cook-Book, as well as hundreds of other rare and valuable recipes and formulas. From household remedies to culinary secrets, this book is full of practical and unusual information that will captivate any reader. This...

'For the reader who knows little about whisky, this is a book that will easily and enjoyably fill that gap.' - Sir Alexander McCall Smith Beginning with the origins of distilling in 1200BC by alchemists in China and India, journey through whisky's early origins...

Hemingway's Spanish Table takes you on a culinary journey through Spain with 60 authentic recipes inspired by Hemingway's travels, with stunning photography and literary insights for Hemingway fans and food lovers alike. Embark on a unique culinary expedition through the heart of Spain with...

Sunset All-western Cook Book, published in 1933, is a fascinating glimpse into the culinary landscape of the American West. Genevieve A. Callahan provides a comprehensive guide to selecting, preparing, cooking, and serving the region's unique food products. More than just a collection of recipes,...

This is a well-written and witty read everyone will enjoy. You need to read this if you're struggling right now.How did I start off as a kid loving seafood, enjoying new food experiences, who's first job was a dishwasher? All similar experiences to a...

Celebrates the work of farmers, fishermen, and artisan producers of County Cork who have helped secure Ireland's reputation as a gourmet destination. This work tells the tale of great Irish food with the words of those who create it. It is divided into three...

Heirloom Flavors: 96 Timeless 1800s Recipes is a cookbook like no other. It takes us deep into the history of family cooking in the 1800's and adds a special twist of originality, allowing the reader to experience and enjoy these timeless flavors. The book...

Experience the Rich Culinary Heritage of the Roaring Twenties with "Nostalgic Recipes of the 1920s" Step back in time with our beautifully curated cookbook that brings to life the most cherished recipes of the 1920s. From the opulent Lobster Thermidor to the comforting simplicity...

The Ni'matnama is a late fifteenth-century book of the recipes of the eccentric Sultan of Mandu (Madhya Pradesh), Ghiyath Shahi, collected and added to by his son and successor, Nasir Shah.Author: Norah M. TitleyISBN-10: 0415650461ISBN-13: 9780415650465Publisher: RoutledgeLanguage: EnglishPublished: 07/13/2012Pages: 576Format: PaperbackWeight: 1.75lbsSize: 9.21h x...

The author brings the past to life through cooking with this recipe book that explores the food culture of the German people before they became a nation. This book will wet your appetite for food history by recreating fare that influenced fairy tales and...

A History of the Burger, From Conception to Perfection A World History of Burgers: Do you know what the first burger chain was? That Taco Bell was originally known as Bell Burger--and was founded in the same city as McDonald's? Have you heard of...

The archaeology of food is in all sorts of ways 'hot'. The focus in this varied collection of studies by key scholars in the field is on cuisine and foodways in the Mediterranean and north-western Europe during Medieval and Post-Medieval times (ca. 6th- 20th...

Long ago, in 1918, a small traditional bakery was built in the inner city suburb of Waterloo, Sydney. This was well before the tower blocks, the ice addicts, the trendy new apartments and the fashionable restaurants in Danks St. The last owners of Elma...

Create the evocative tastes and traditions of Greek cuisine easily and simply in your own kitchen - here are authentic recipes for every occasion, mezes, family meals, summer barbecues and celebrations, all shown in 700 easy-to-follow photographs.,Author: Rena Salaman, Jan CutlerISBN-10: 1780192835ISBN-13: 9781780192833Publisher: Southwater...

Did you ever wonder what the Tudors ate and drank? What was Elizabeth I's first meal after the defeat of the Spanish Armada? Which pies did Henry VIII gorge on to go from a 32 to a 54-inch waist? The Tudor Kitchen provides a...

In this fascinating book, Wiley presents the results of his studies on the effects of borax, a common preservative, on human health. Wiley's experiments showed that borax had harmful effects on the body, and helped to pave the way for safer food preservatives. This...

A companion to Andrew F. Smith's critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. Smith revisits the country's...

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: 1684421985ISBN-13: 9781684421985Publisher: TurnerLanguage: EnglishPublished: 11/20/2018Pages: 336Format: PaperbackWeight: 1.00lbsSize: 8.40h x 5.60w x 1.00d

Better Eating From Start To Finish: The Story Of The Hobart Manufacturing Company is a comprehensive book that details the history of the Hobart Manufacturing Company, a renowned manufacturer of commercial kitchen equipment. Written by David A. Meeker, the book provides a fascinating look...

Perhaps the first celebrity chef, Alexis Soyer (1810-58) was a flamboyant, larger-than-life character who nonetheless took his profession very seriously. As the chef of the Reform Club, he modernised its kitchens, installing refrigerators and gas cookers. In 1851, during the Great Exhibition, he prepared...

A stunning collection of recipes from, and inspired by, the most famous literary figure in the world, produced in collaboration with The Globe theatre. From patties and platters to sweet dishes and tarts, Shakespeare's plays are full of delicious food. With as-yet-unseen recipes from...

Divine Recipes from Enchanted TeashopsDiscover the recipes that transport you to Maggie McCready's spellbinding journeys across England's most enchanting teashops. In Wish Bombs, Baking Spells, and Recipes, Melody R. Green shares the coveted baking secrets from The Angel Tea House, The Pilgrims' Way Cafe,...

Georgia's Historical Recipes is an exploration of our state's oldest recipes from the antebellum period through World War II, as painstakingly researched by Georgia archivist Valerie J. Frey. This volume begins with a discussion of old recipes as primary sources and what they can...