Cooking - History

Where once Scotland dominated the world of whisky, that's no longer the case. England is just one of many countries now challenging Scotland's historic lead. Until recently, England has been quiet as far as whisky production goes. Gin has been widely produced here for...

First published in 1821, Culinary Chemistry is an innovative guide to the science of cookery. Using principles of chemistry and physics, Accum explains how to select and prepare ingredients in ways that maximize their flavor, texture, and nutritional value. This book is a must-read...

In roughly one hundred years - from the 1870s to the 1970s - dining on trains began, soared to great heights, and then fell to earth. The founders of the first railroad companies cared more about hauling freight than feeding passengers. The only food...

Tracing the course of the history of cooking and dining in McLean County and the Bloomington-Normal area takes us back 180 years. Early settlers from the Southern states and parts of the Northeast brought with them divergent tastes, but irrespective of their culinary leanings...

An absorbing facsimile manual showing how to cook in the field from official books supplied by the War Office and the Red Cross during the First World War. Why did trench tea taste of vegetables? What were 'iron rations'? Why was 'Maconochie' the most...

Winner of the Jane Grigson Trust Award 2017 and the Aragonese Academy of Gastronomy's 2017 Prize for Research New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In...

Based on the fact that one of the two manuscripts is headed with the words "API CAE," or rather, because a few recipes are attributed to Apicius in the text, the book has been ascribed to an otherwise unknown Caelius Apicius: Patinam Apicianam sic...

There are few things in the world more pleasing than a decadent cup of hot chocolate, a steaming mug of one's favorite tea, or that first wonderful sip of freshly brewed coffee. Three of the great culinary obsessions of the twenty-first century, tea, coffee,...

From beer and kombucha to hot sauce and kimchi, fermented foods and drinks are everywhere. Though it once might have felt like a fleeting trend, fermentation has a long culinary history, especially in the southern United States, where the hotter climate and agricultural tradition...

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...

Who pitted the first cherries and nestled them into pie crust? Was a meatloaf sandwich the result of a late-night refrigerator run? Does anyone really crave green bean casserole, complete with fried onions on top? In this time of hyper-awareness of locality--when every roast...

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...

"Endlessly informative and leaning hard into the British Isles' reputation for the off-beat, this is a delight." -- Publisher's WeeklyFolklorist Ben Gazur guides you through the dark alleys of British history to uncover how our food habits have been passed down through generations 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...