Cooking - History

Tea has been a part of our culinary and cultural fabric for millennia. So how does one pick which one to drink? Which have the best flavors and textures? Which are the most culturally important or ecologically sound? Or even more simply, which will...

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,...

With its roots in the meetings of the Phoenix Agricultural Club of Marietta, Georgia, Ella Ruth Tennent's House-Keeping in the Sunny South offers nearly eight hundred food recipes, over seventy formulas for household compounds or medicines, and eight essays on managing various rooms of...

Discover the rich variety of Australian native foods. Written in short "bite-size" articles. This book will introduce you to 52 different foods that have been consumed for thousands of years.Learn about the names, history, medicinal and culinary uses of plants and insects from the...

Originally published in 1869, this book is a comprehensive guide for housekeepers covering everything from cooking to cleaning to child-rearing. Beecher provides practical advice for running a household in an efficient, healthful, and Christian manner. This revised edition also includes the Handy Cookbook by...

Colonial Christmas Cooking will assist those wishing to plan a Yule-themed dinner, as well as anyone interested in learning about historic foodways. Descriptions of different styles of celebrating the birth of Christ are presented - from the Moravians' devout joyousness to the Anglican's bubbly...

"The discovery of a new dish does more for human happiness than the discovery of a star," the noted gourmet Brillat-Savarin once wrote. If that's so, the discovery of ice cream must be worth a whole galaxy. And the name of the discoverer should...

The Gastronomic Regenerator: A Simplified And Entirely New System Of Cookery is a book written by Alexis Soyer in 1849. It is a comprehensive guide to cooking that introduces a new and simplified system of culinary techniques. The book covers a wide range of...

From award-winning authors Jeffrey Alford and Naomi Duguid, this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). Hot Sour Salty Sweet's more than 175 recipes are accompanied by evocative stories...

Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices....

In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely topic: humanity's deep-rooted anxiety about the future of food. People have expressed their worries about the future of the food supply...

Experience irresistible classics with the help of the world's most versatile kitchen device! Pressure cooking is fast, fun, healthy, and easy. This cookbook will provide a comprehensive selection of delicious and exciting recipes from yesteryear. Here are a few of the meals you will...

Heartland Masala features 99 recipes from Indian cooking instructor Jyoti Mukharji paired with droll, illustrated vignettes by cultural historian Auyon Mukharji. A heartfelt celebration of Indian cuisine and the American immigrant experience, this mother-son collaboration is delicious, inventive, and utterly original. Take a delicious...

Cooking is fast and easy with the NuWave Oven.This will make it easier to remove the casserole when you're done cookingThis will make it easier to remove the casserole when you're done cooking。 The book will guide you step-by-step through the cooking process. Just...

Children of the 60s often ate school lunches that were born in U.S. Army mess halls of World War II. They were easy to make for large groups, nutritious by the standards of the day and universally mocked by the students who consumed them....

There is a compelling story behind Taiwan's recent emergence as a food destination of international significance. A Culinary History of Taipei is the first comprehensive English-language examination of what Taiwan's people eat and why they eat those foods, as well as the role and...

In other places, it might seem trite or clich? to say that love is an essential component of cooking, food, and dining. But in the shadow of a still-fuming Vesuvio, the love of everyday life is palpable in Naples: that passion for life is...

The definitive history of an iconic American food, with new chapters, sidebars, and updated historical accounts Expert Robert F. Moss researched hundreds of sources--newspapers, letters, journals, diaries, and travel narratives--to document the origins and evolution of barbecue from its origins among Native Americans to...

The One Time Lima Bean Capitol of the World.For over a century, Ventura County was famous for growing lima beans. The conditions were perfect: foggy coast, rich soil, and low overhead. As the seeds improved and farming technology advanced, many profited from the crop....

The rhetoric of contemporary food production and consumption with a focus on social boundaries The rhetoric of food is more than just words about food, and food is more than just edible matter. Cookery: Food Rhetorics and Social Production explores how food mediates both...

A cookbook that is a magnificent work of Victorian and Georgian culinary history filled with beautiful impressionistic 19th century art of the author's own making, wrapped in a clever and unique novelized cookbook.The works of culinary history in this cookbook encompasses brief biographies of...

Our insatiable appetite for creativity in the kitchen--or around the open fire--is reflected in the fascinating objects explored in this book. Written by food writer Jenny Linford in collaboration with the British Museum, Repast focuses on artifacts in the museum's collection--from ancient clay cooking...

"A seminal guide to Asian life and thought. . . . Very highly recommended."-Midwest Book Review The classic 1906 essay on tea drinking, its history, aesthetics, and deep connection to Japanese culture. Kakuzo Okakura felt "Teaism" could influence the world: "Tea with us becomes...

The Forme of Cury is a medieval English cookbook compiled by the master cooks of King Richard II in the late 14th century. Written in Middle English on vellum scrolls, it serves as one of the earliest and most comprehensive collections of recipes in...

A beautifully illustrated celebration of the biology, culture, art, and taste of oysters--a perfect gift for the foodie or the artist in your life. Everyone recalls eating their first oyster, just like they remember their first kiss ... Portrait of an Oyster delves beyond...

Kopi Luwak, also known as Civet Coffee, is one of the rarest and most expensive coffees in the world, known for its unique production process. But what makes Kopi Luwak so exceptional isn't just its price-it's the extraordinary journey it takes from bean to...

A collection of delicious, ghastly, gothic recipes and entertaining ideas inspired by the dark literature of Edgar Alan Poe Immerse yourself in this elegantly ghoulish culinary journey through the literary world of Edgar Alan Poe. A Ravenous Feast is a unique cookbook that pairs...

European Australians have generally regarded the consumption of native flora and fauna with hesitation. From the outset of European colonisation of Australia, emphasis has been placed upon the cultivation of exotic grains like wheat, and the farming of introduced animals such as chickens, sheep...

For the bubbes and the balabustas, the keepers of Jewish kitchens and the enthusiastic neophytes, comes a cookbook that celebrates how many Jews eat today. In the Jewish culture, as in many others, bubbes, saftas and nanas are the matriarchs of the kitchen and...

Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses--we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to...

A cultural history of the celebrated (and derided) canned protein. 2025 marks the 80th anniversary of the end of World War II, a conflict that solidified SPAM's place in global food culture. Created by Hormel Foods in 1937 to utilize surplus pork during the...

From coffee beans to extraordinary flavors. Being hundreds of years old, coffee has influenced civilizations and inspired many makers to discover new recipes for millions to enjoy. Yet what if there was a way to experience the best natural coffee flavors in the world...

Great cookbook for a busy family. The menu planning is very helpful for a person like me who needs help creating dinners that will please everyone.Filled with a review of cooking basics for practiced cooks of any age, this series of recipes and tales...

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: 1442227362ISBN-13:...

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our...

Seattle's Historic Restaurants depicts an era of nostalgia and romanticism, and highlights historic photographs of restaurants, postcards, and menus. From 1897 to 1898, thousands of so-called stampeders came through Seattle on their way to the Klondike goldfields. Hungry stampeders could purchase a meal at...

An exploration of gender, race, and food in Peru in the 1950s and 1960s and today.From the late 1940s to the mid 1960s, Peru's rapid industrialization and anti-communist authoritarianism coincided with the rise of mass-produced cookbooks, the first televised cooking shows, glossy lifestyle magazines,...

Author: Helen Carroll ClarkeISBN-10: 1589636627ISBN-13: 9781589636620Publisher: Creative CookbooksLanguage: EnglishPublished: 01/01/2002Pages: 264Format: PaperbackWeight: 0.70lbsSize: 7.64h x 5.44w x 0.69d

A cookbook like no other, The Food of Bharat is a deep dive into India's culinary history, exploring how Indian cuisine has evolved from the earliest times to the modern day. Chef Helly Raichura, founder of popular Melbourne restaurant Enter Via Laundry, illuminates historical...

An internationally renowned chemist, popular television personality, and bestselling author, Herv? This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they...

Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan's beloved ramen arose from the meeting of Chinese noodles and American wheat flour before attaining worldwide popularity in both...

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 ubiquitous. It is a key ingredient...

A delectable and beautifully illustrated exploration of the deep meaning of the menu across time--at and beyond the table. Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History provides glimpses...

At the dawn of the twentieth century, Jos? Cuervo inherited his family's humble distillery, La Roje?a, 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...

Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan's beloved ramen arose from the meeting of Chinese noodles and American wheat flour before attaining worldwide popularity in both...

First published in 1847, this cookbook was originally written for the benefit of the poor. Soyer, a French chef who worked in London, hoped to teach people how to cook nutritious meals with limited resources. The recipes are still relevant today and offer a...

110 sparklingly original recipes from the world-renowned self-taught chef and founder of the three-star Michelin restaurant The Inn at Little Washington Patrick O'Connell, a self-taught chef who read cookbooks to learn how to cook, began his culinary career with a catering business in an...

Pour a dram and immerse yourself in the captivating saga of whiskey--a tale as rich and layered as the drink itself.Whiskey expert Richard Thomas offers an enthralling expedition into the heart of whiskey's heritage, unfolding the rich tapestry of intrigue, innovation, and tradition that...

The 200-year-old cookbook every modern food lover needs At the turn of the nineteenth century, Mary Randolph--who was among Thomas Jefferson's extended family--and her husband, US Marshall David Meade Randolph, were celebrated for their lavish hospitality. However, in 1802, Mr. Randolph was removed from...

"The Hindenburg Pantry: Timeless Flavors from the Golden Age of Airship Dining" Step back in time to the opulent era of airship travel with "The Hindenburg Pantry." This traditional cookbook invites you on a culinary journey through the elegant and luxurious dining experience aboard...