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  • Figs: A Global History by Sutton, David C.
    David C. Sutton

    Figs: A Global History

    Lusciously sweet and with a complex texture, figs are both a nutritious culinary delicacy and an important symbol in religion and culture. Associated with Christmas since the time of Charles Dickens--not to mention Dionysus or the Garden of Eden--the fig is steeped in history....
    $19.95
    $19.95
    $19.95
  • Eggs: A Global History by Toops, Diane
    Diane Toops

    Eggs: A Global History

    Which came first, the chicken or the egg? In Hindu scripture, the world began as an egg. Laid by a swan floating on the waters of chaos, after a year the egg split into silver and gold halves, with the silver becoming the earth...
    $19.95
    $19.95
    $19.95
  • Barbecue: A Global History by Deutsch, Jonathan
    Jonathan Deutsch

    Barbecue: A Global History

    If there is one thing the United States takes seriously (outside of sports), it's barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn't invent the...
    $19.95
    $19.95
    $19.95
  • Beef: A Global History by Piatti-Farnell, Lorna
    Lorna Piatti-Farnell

    Beef: A Global History

    Hamburgers, pot roast, stew, steak, brisket--these mouthwatering dishes all have cows in common. But while the answer to the question, "Where's the beef?" may be, "everywhere," links to obesity and heart disease, mad-cow disease, and global warming have caused consumers to turn a suspicious...
    $19.95
    $19.95
    $19.95
  • Lemon: A Global History by Sonneman, Toby
    Toby Sonneman

    Lemon: A Global History

    You can squeeze it, zest it, slice it, juice it, pickle it, or even take a bite out of it as Sicilians do. Adding freshness and flavor to food and drinks, this versatile sour fruit, also known for resolving diverse health and household troubles,...
    $19.95
    $19.95
    $19.95
  • Old Cookery Books and Ancient Cuisine: Special Edition by Hazlitt, William Carew
    William Carew Hazlitt

    Old Cookery Books and Ancient Cuisine: Special Edition

    "Man has been distinguished from other animals in various ways; but perhaps there is no particular in which he exhibits so marked a difference from the rest of creation-not even in the prehensile faculty resident in his hand-as in the objection to raw food,...
    $10.99
    $10.99
    $10.99
  • John Barleycorn Must Die: The War Against Drink in Arkansas by Johnson III, Ben F.
    Ben F. Johnson III

    John Barleycorn Must Die: The War Against Drink in Arkansas

    As the traditional British folk song that the rock group Traffic made famous in the 1970s and that lends its name to this book's title demonstrates, the battle against John Barleycorn was a losing one: "And little Sir John and the nut-brown bowl /...
    $24.95
    $24.95
    $24.95
  • Cheffin': From Potatoes to Caviar by Cronin, Brendan
    Brendan Cronin

    Cheffin': From Potatoes to Caviar

    Master Chef Brendan Cronin - the only Irish chef to attain the prestigious Swiss culinary title of 'Chef de Cuisine Diplom ', Swiss Master Chef - takes us on a global journey of gastronomic delight from his childhood on a small dairy farm in...
    $12.09
    $12.09
    $12.09
  • Educated Tastes: Food, Drink, and Connoisseur Culture by Strong, Jeremy
    Jeremy Strong

    Educated Tastes: Food, Drink, and Connoisseur Culture

    The old adage "you are what you eat" has never seemed more true than in this era, when ethics, politics, and the environment figure so prominently in what we ingest and in what we think about it. Then there are connoisseurs, whose approaches to...
    $35.00
    $35.00
    $35.00
  • Cooking in America, 1840-1945 by McLean, Alice L.
    Alice L. McLean

    Cooking in America, 1840-1945

    This cookbook covers the years 1840 through 1945, a time during which American cookery underwent a full-scale revolution. Gas and electric stoves replaced hearth cookery. Milk products came from commercial dairy farms rather than the family cow. Daily meals were no longer bound by...
    $55.00
    $55.00
    $55.00
  • Food Culture in Great Britain by Mason, Laura
    Laura Mason

    Food Culture in Great Britain

    Students, Anglophiles, and literature hounds will want to delve into this delightful survey of foodways of a culture both ancient and cutting edge. Only in recent years have modern kitchen conveniences become taken for granted all over Britain. British cooking has also made tremendous...
    $67.00
    $67.00
    $67.00
  • The Sex Life of Food: When Body and Soul Meet to Eat by Crumpacker, Bunny
    Bunny Crumpacker

    The Sex Life of Food

    Food and sex. Hunger and the psyche. These are the forces that shape our lives. "The sex life of food" doesn't mean that the strawberries have fallen in love with the oatmeal. It's a look at food--and sex--and how they go together in our...
    $22.99
    $22.99
    $22.99
  • Cooking in America, 1590-1840 by Eden, Trudy
    Trudy Eden

    Cooking in America, 1590-1840

    There are no recipes for what the Indians ate in Colonial times, but this cookbook uses period quotations to detail what and how the foodstuffs were prepared. The bulk of the cookbook is devoted to what the European immigrants cooked and what evolved into...
    $55.00
    $55.00
    $55.00
  • Zin: The History and Mystery of Zinfandel by Darlington, David
    David Darlington

    Zin: The History and Mystery of Zinfandel

    Here is the book that Frank J. Prial in the New York Times Book Review called "delightful...it weaves history, geography, wine, and some of the fascinating people who make it into a downright enthralling tale." It is the grape that has been stepped on,...
    $21.99
    $21.99
    $21.99
  • Oyster: A Gastronomic History (with Recipes) by Smith, Drew
    Drew Smith

    Oyster: A Gastronomic History (with Recipes)

    From the one-time editor of the #1 bestselling The Good Food Guide, award-winning writer Drew Smith's Oyster: A Gastronomic History offers readers a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the...
    $35.00
    $35.00
    $35.00
  • The A to Z of Whisky Place-Names: Landscape, Language & Invention by King, Jacob
    Jacob King

    The A to Z of Whisky Place-Names: Landscape, Language & Invention

    Have you ever wondered about the place-names that appear on Scotch whisky bottles? What language the names come from, what they mean or if they are even real places? If you feel baffled about where to start looking for such information, then this reliable...
    $22.95
    $22.95
    $22.95
  • Cooked: A Natural History of Transformation by Pollan, Michael
    Michael Pollan

    Cooked: A Natural History of Transformation

    In "Cooked," Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a...
    $17.99
    $17.99
    $17.99
  • The Little Book of Chocolate: Delicious, Decadent, Dark and Delightful... by Hippo!, Orange
    Orange Hippo!

    The Little Book of Chocolate: Delicious, Decadent, Dark and Delightful...

    The popularity of chocolate is never in doubt, but what are the true origins of this most delicious of treats? Who are the greatest chocolatiers? Which countries eat more than others? Is dark chocolate really good for you? Answers to all these questions and...
    $8.95
    $8.95
    $8.95
  • French Country Cookbook: Over 100 Everyday Recipes for Beginners and Advanced Users by Eric, Mingin
    Mingin Eric

    French Country Cookbook: Over 100 Everyday Recipes for Beginners and Advanced Users

    This is the classic cookbook, in its entirety - Over 100 french recipes. "Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for more than forty years, has been...
    $9.69
    $9.69
    $9.69
  • Pasta and Pizza by La Cecla, Franco
    Franco La Cecla

    Pasta and Pizza

    Pasta and pizza, in all their infinitely delicious and universally appealing varieties, are inextricably connected to Italian identity. These familiar foods not only represent Italy's culinary traditions, according to anthropologist Franco La Cecla, they have unified the Italian people and spread Italian culture worldwide....
    $12.95
    $12.95
    $12.95
  • Vintage Vegan: Recipes from Inside the World's First Vegan Restaurant by Richter, Vera
    Vera Richter

    Vintage Vegan: Recipes from Inside the World's First Vegan Restaurant

    Before Hollywood goddesses like Gwyneth and Beyonc ; before Deliciously Ella and Vegan Before Six, there was Mrs Richter, the trailblazing nutritional guru who opened the world's first ever raw, vegan restaurant. Having opened its doors in 1917, the Eutropheon served up a delicious...
    $16.95
    $16.95
    $16.95
  • Savage Barbecue: Race, Culture, and the Invention of America's First Food by Warnes, Andrew
    Andrew Warnes

    Savage Barbecue: Race, Culture, and the Invention of America's First Food

    Barbecue is a word that means different things to different people. It can be a verb or a noun. It can be pulled pork or beef ribs. And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps, then,...
    $25.95
    $25.95
    $25.95
  • Soft Soil, Black Grapes: The Birth of Italian Winemaking in California by Cinotto, Simone
    Simone Cinotto

    Soft Soil, Black Grapes: The Birth of Italian Winemaking in California

    Winner of the 2013 New York Book Show Award in Scholarly/Professional Book Design From Ernest and Julio Gallo to Francis Ford Coppola, Italians have shaped the history of California wine. More than any other group, Italian immigrants and their families have made California viticulture...
    $89.00
    $89.00
    $89.00
  • Tasting French Terroir: The History of an Ideavolume 54 by Parker, Thomas
    Thomas Parker

    Tasting French Terroir: The History of an Idea Volume 54

    This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and...
    $34.95
    $34.95
    $34.95
  • Culinary History of Montgomery County, Maryland by Kousoulas, Claudia
    Claudia Kousoulas

    Culinary History of Montgomery County, Maryland

    Montgomery County's Agricultural Reserve, created in 1980, was a history-making decision that is a model for land preservation.Montgomery County's earliest residents, Native Americans, developed agricultural communities and used the shores of the Potomac as a trading spot. European settlers farmed tobacco, eventually collapsing the...
    $49.99
    $49.99
    $49.99
  • Iconic Hollywood Dishes, Drinks & Desserts by Bizzarri, Amy
    Amy Bizzarri

    Iconic Hollywood Dishes, Drinks & Desserts

    Recipes born in the city of starsLos Angeles is a city where film mingles with food. From healthful salads to sweet treats inspired by California's agricultural bounty, the innovative fare mirrors the rise from a sleepy, western outpost to celluloid dream, where food has...
    $21.99
    $21.99
    $21.99
  • The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men by Gelman, Judy
    Judy Gelman

    The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men

    UNOFFICIAL AND UNAUTHORIZED Dine like Draper and Drink like Sterling with More Than 70 Recipes from the Kitchens, Bars, and Restaurants Seen on Mad Men Ever wish you could mix an Old Fashioned just the way Don Draper likes it? Or prepare Oysters Rockefeller...
    $16.95
    $16.95
    $16.95
  • Charleston Beer: A High-Gravity History of Lowcountry Brewing by Pettigrew, Timmons
    Timmons Pettigrew

    Charleston Beer: A High-Gravity History of Lowcountry Brewing

    In a town that prides itself on buying local and all things Lowcountry, it s no surprise that artisanal craft beer has taken the Holy City by storm. With four established breweries, dedicated retail stores and bars, a home brewing club and the annual...
    $33.99
    $33.99
    $33.99
  • Vanilla: Travels in Search of the Ice Cream Orchid by Ecott, Tim
    Tim Ecott

    Vanilla: Travels in Search of the Ice Cream Orchid

    From Papantla in Mexico-the city that perfumed the world-to the Indian Ocean islands, Vanilla traces the story of the vanilla plant and its secretive trade. From the golden cups of Aztec emperors to the ice-cream dishes of U.S. presidents, Vanilla has mystified and tantalized...
    $14.00
    $14.00
    $14.00
  • Revolting Recipes from History by Charrington Hollins, Seren
    Seren Charrington Hollins

    Revolting Recipes from History

    Nothing causes a stir on social media platforms like a topical discussion on the latest food trend. Modern-day chefs like to think that they are creative and often claim to push boundaries of food creation, but if we want to explore real culinary creativity...
    $39.95
    $39.95
    $39.95
  • The Cookery Book of Lady Clark of Tillypronie by Clark, L.
    L. Clark

    The Cookery Book of Lady Clark of Tillypronie

    First published in 1909. This unabridged reprint makes it possible, for the first time since the original edition of ninety years ago, to cook from, read and enjoy Lady Clark's great book. Lady Clark began her cookery notebooks in the 1840s and kept on...
    $39.95
    $39.95
    $39.95
  • Cuisines of the Axis of Evil and Other Irritating States: A Dinner Party Approach to International Relations by Fair, Chris
    Chris Fair

    Cuisines of the Axis of Evil and Other Irritating States: A Dinner Party Approach to International Relations

    Chris Fair has dined with soldiers in the Khyber Pass and with prostitutes in Delhi, rummaged for fish in Jaffna, and sipped Taliban tea in Peshawar. Cuisines of the Axis of Evil is a sophisticated, fun, and provocative cookbook with easy-to-follow recipes from both...
    $24.95
    $24.95
    $24.95
  • Omaha Food: Bigger Than Beef by Grace, Rachel
    Rachel Grace

    Omaha Food: Bigger Than Beef

    Author: Rachel GraceISBN-10: 1540202291ISBN-13: 9781540202291Publisher: History Press Library EditionsLanguage: EnglishPublished: 11/02/2015Pages: 162Format: HardcoverWeight: 0.85lbsSize: 9.00h x 6.00w x 0.44d
    $33.99
    $33.99
    $33.99
  • The Real Mrs Beeton: The Story of Eliza Acton by Hardy, Sheila
    Sheila Hardy

    The Real Mrs Beeton: The Story of Eliza Acton

    A biography of one of the few Victorian ladies whose legacy has lasted well into the 21st century, and whose recipes are still used in thousands of kitchens today Eliza Acton is the forgotten hero of the culinary past, and a debt of gratitude...
    $32.95
    $32.95
    $32.95
  • Raising Steaks the Life and Times of American Beef by Fussell, Betty
    Betty Fussell

    Raising Steaks the Life and Times of American Beef

    When we bite into a steak's charred crust and pink interior, we bite into contradictions that have branded our nation from the start. We taste the competing fantasies of British pastoralists and Spanish ranchers that erupted in land wars between a wet-weather East and...
    $24.99
    $24.99
    $24.99
  • Wild Fruits, Berries, Nuts & Flowers: 100 Good Recipes for Using Them by James, B.
    B. James

    Wild Fruits, Berries, Nuts & Flowers: 100 Good Recipes for Using Them

    A timely reissue featuring 101 recipes for using wild berries, fruits, nuts, flowers, mushrooms and seaweed. First published in the UK in 1942 in response to the growing use of factory-made foods and essences, Wild Berries, Fruits, Nuts & Flowers demonstrated how tasty dishes...
    $16.95
    $16.95
    $16.95
  • Pride and Pudding: The History of British Puddings, Savoury and Sweet by Ysewijn, Regula
    Regula Ysewijn

    Pride and Pudding: The History of British Puddings, Savoury and Sweet

    The life and times of the Great British Pudding, both savoury and sweet - with 80 recipes re-created for the 21st century home cook.Author: Regula YsewijnISBN-10: 1922616214ISBN-13: 9781922616210Publisher: Murdoch BooksLanguage: EnglishPublished: 06/07/2022Pages: 368Format: HardcoverWeight: 3.50lbsSize: 9.92h x 7.64w x 1.42d
    $50.00
    $50.00
    $50.00
  • Feeding Tommy: Battlefield Recipes from the First World War by Robertshaw, Andrew
    Andrew Robertshaw

    Feeding Tommy: Battlefield Recipes from the First World War

    According to Napoleon, an army marches on its stomach and it fights on its stomach too. Yet, have you ever wondered how hundreds of men on the frontline are fed under fire or in the trench lines? During the Great War troops were trained...
    $27.95
    $27.95
    $27.95
  • Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking by Crosby, Guy
    Guy Crosby

    Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking

    Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's...
    $20.00
    $20.00
    $20.00
  • Creamy & Crunchy: An Informal History of Peanut Butter, the All-American Food by Krampner, Jon
    Jon Krampner

    Creamy & Crunchy: An Informal History of Peanut Butter, the All-American Food

    More than Mom's apple pie, peanut butter is the all-American food. With its rich, roasted-peanut aroma and flavor; caramel hue; and gooey, consoling texture, peanut butter is an enduring favorite, found in the pantries of at least 75 percent of American kitchens. Americans eat...
    $19.95
    $19.95
    $19.95
  • Eating History: Thirty Turning Points in the Making of American Cuisine by Smith, Andrew
    Andrew Smith

    Eating History: Thirty Turning Points in the Making of American Cuisine

    Food expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients...
    $29.95
    $29.95
    $29.95
  • Food Is Culture by Montanari, Massimo
    Massimo Montanari

    Food Is Culture

    Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of...
    $37.00
    $37.00
    $37.00
  • Oxford Handbook of Food History by Pilcher, Jeffrey M.
    Jeffrey M. Pilcher

    Oxford Handbook of Food History

    Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of...
    $190.00
    $190.00
    $190.00
  • Akron Family Recipes: History and Traditions from Sauerkraut Balls to Sweet Potato Pie by James, Judy Orr
    Judy Orr James

    Akron Family Recipes: History and Traditions from Sauerkraut Balls to Sweet Potato Pie

    Compiling more than 100 family recipes, founder of the Akron Recipe Project Judy Orr James serves up a history of home cooking in the Rubber City. From the city's founding in 1825 through the years following World War II, numerous ethnic and cultural groups...
    $23.99
    $23.99
    $23.99
  • Gastronomical Arts in Spain: Food and Etiquette by de Armas, Frederick A.
    Frederick A. de Armas

    The Gastronomical Arts in Spain: Food and Etiquette

    The Gastronomical Arts in Spain includes essays that span from the medieval to the contemporary world, providing a taste of the many ways in which the art of gastronomy developed in Spain over time. This collection encompasses a series of cultural objects and a...
    $75.00
    $75.00
    $75.00
  • The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts by Albala, Ken
    Ken Albala

    The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts

    Once synonymous with food novelty, gelatin has re-emerged as an attention-grabbing element of creative cuisine and avant-garde drinkology. Ken Albala's most fearless food exploration yet takes readers into the sublime world of aspics past and present. Blending history with his trademark zeal for experimentation,...
    $27.95
    $27.95
    $27.95
  • Taste Makers: Seven Immigrant Women Who Revolutionized Food in America by Sen, Mayukh
    Mayukh Sen

    Taste Makers: Seven Immigrant Women Who Revolutionized Food in America

    Who's really behind America's appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World...
    $16.95
    $16.95
    $16.95
  • American Tuna: The Rise and Fall of an Improbable Foodvolume 37 by Smith, Andrew F.
    Andrew F. Smith

    American Tuna: The Rise and Fall of an Improbable Food Volume 37

    In a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In American...
    $34.95
    $34.95
    $34.95
  • A History of Wine in America, Volume 1: From the Beginnings to Prohibition by Pinney, Thomas
    Thomas Pinney

    A History of Wine in America, Volume 1: From the Beginnings to Prohibition

    The Vikings called North America "Vinland," the land of wine. Giovanni de Verrazzano, the Italian explorer who first described the grapes of the New World, was sure that "they would yield excellent wines." And when the English settlers found grapes growing so thickly that...
    $38.95
    $38.95
    $38.95
  • Sociology on the Menu: An Invitation to the Study of Food and Society by Beardsworth, Alan
    Alan Beardsworth

    Sociology on the Menu: An Invitation to the Study of Food and Society

    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...
    $56.95
    $56.95
    $56.95

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