Cooking - History

We may not give much thought to the boxes in our freezers or the cans on our shelves, but behind the story of food preservation is the history of civilization itself. The development of portable, preserved food enabled the great explorers to travel into...

What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, now with a new introduction contextualizing the atlas for 2013 and beyond. By providing an up-to-date and visually appealing understanding of important issues around global food...

From an award-winning journalist and beer expert, a thoughtful and witty guide to understanding and enjoying beer Right here, right now is the best time in the history of mankind to be a beer drinker. America now has more breweries than at any time...

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...

The first authorized biography of "the mother of American cooking" (The New York Times) This adventurous book charts the origins of the local "market cooking" culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans...

James Beard Foundation Book Award WinnerFrom the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced--the Great Depression--and how it transformed America's culinary culture.The decade-long Great Depression, a...

Written for food aficionados everywhere, this book provides an entertaining look at the history and development of the key foods we eat every day. Mike Gibney, Professor Emeritus of Food and Health at University College Dublin, traces the story of food from early hunter...

Ancient Roman gastronomy was famous for an incomparable skill in the art of pairing the ingredients, with its Mediterranean flavors and healthy balance among the aromas.Many sources record the greatness of Roman cuisine. Writers and poets celebrate its beauty, complexity, decadence, and at the...

During the late 1980s and early 1990s the city of San Francisco waged a war against the homeless. Over 1,000 arrests and citations where handed out by the police to activists for simply distributing free food in public parks. Why would a liberal city...

While the country's soldiers were fighting in World War II, the women who stayed behind were making their own courageous--and delicious--contributions. Across the nation, women learned to do jobs formerly held by men while their husbands and sons served overseas. But on top of...

First thoroughly annotated edition of The Book of Tea, the most important book on tea in the culture of Asia and the tea ceremony, with particular regard to JapanAuthor: Gian Carlo Calza, Okakura KakuzōISBN-10: 8833670562ISBN-13: 9788833670560Publisher: Officina LibrariaLanguage: EnglishPublished: 05/20/2022Pages: 192Format: HardcoverWeight: 0.56lbsSize: 7.79h...

American Advertising Cookbooks, How Corporations Taught Us To Love Spam, Bananas, and Jell&ndashO explores the world of Twentieth Century food culture combining historical cookbook images and intelligent research into an entertaining and accessible history of American food.American Advertising Cookbooks: How Corporations Taught Us to...

Take a tour of the legendary caf s of Vienna, Budapest, and Prague where a rich tradition of masterful desserts and coffee lives on. For centuries, artists and philosophers have gathered around coffeehouse tables to complement their lively conversations with exquisite desserts. Modern caf...

Published in 1887, The White House Cookbook set a new standard for perfection in the culinary arts. During his tenure as Steward of the White House, Hugo Ziemann personally catered to the First Family as well as countless American statesmen, foreign dignitaries, and celebrities....

An essential food in Mid-Atlantic kitchens for hundreds of years, scrapple is the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, the slow food byproduct was created to avoid waste in the day's butchering. Pork trimmings were stewed until tender, ground...

The cultural and physical landscape of the Great Black Swamp is a monument to the hardship and perseverance of the people who drained and settled the region. They transformed densely forested wetlands into one of the most productive agricultural areas in the nation. Commercial...

Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over spits,...

What we eat, where it is from, and how it is produced are vital questions in today's America. We think seriously about food because it is freighted with the hopes, fears, and anxieties of modern life. Yet critiques of food and food systems all...

Pittsburgh's drinking culture is a story of its people: vibrant, hardworking and innovative. During Prohibition, the Hill District became a center of jazz, speakeasies and creative cocktails.In the following decades, a group of Cuban bartenders brought the nightlife of Havana to a robust caf...

American tavern owners caused a sensation in the late eighteenth century when they mixed sugar, water, bitters, and whiskey and served the drink with rooster feather stirrers. The modern version of this "original cocktail," widely known as the Old Fashioned, is a standard in...

Fonville Winans achieved fame with his crisp black-and- white photographs of midcentury Louisiana life, capturing indelible images of Depression-era Cajuns on Grand Isle, brides and socialites around Baton Rouge, and an array of (sometimes notorious) politicians and public figures. But many locals also knew...

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are...

Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social...

Craving dolphin meatballs? Can't find a reliable restaurant for boiled parrot? Have a hankering for jellyfish omelettes, sows' wombs in brine, sheep's brain pate, or stuffed mice? Look no further than Around the Roman Table, a unique hybrid cookbook and history lesson. A portrait...

Nestled between the Chesapeake Bay and the Atlantic Ocean, and stretching from Hampton Roads to Assateague Island, Virginia's Eastern Shore is a distinctly southern place with an exceptionally southern taste. In this inviting narrative, Bernard L. Herman welcomes readers into the communities, stories, and...

Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics,...

Join Carole Bumpus and her husband in Book Three of the Savoring the Olde Ways series as they take you on their first culinary trek through Italy, including regions of Lombardy, Tuscany, Compania, Apulia, and Lazio. Embrace unforgettable characters such as lovely guides Lisa...

Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on his own family's history as spice traders, as well as travel narratives,...

Greater Midwest Foodways Alliance's inaugural compilation of Family Heirloom Recipes from the Illinois State Fair is in honor of the Illinois Bicentennial. Since 2009, we have sponsored family heirloom recipe contests at Midwestern state fairs.Contestants would enter their best scratch family heirloom recipe suitable...

An illustrated A-Z compendium of everything you need to know about whisky, from all over the world.This is the drinker's guide to every aspect of whisky, from Scotch to Japanese, rye to bourbon and beyond. With hundreds of entries covering everything from history, ingredients...

Unabridged reproduction of the 1895 Modern American Drinks bartenders guide, by George J. Kappeler.What a special book in many ways. Not only does it have five different Absinthe recipes (Straight, California Style, Dripped, Italian Style, and Swiss Style) with a warning never to serve...

Unabridged reproduction of the 1935 bar guide Bar La Florida Cocktails with a new introduction by Ross Bolton.Bar La Florida, also known as the "Floridita", made the Daiquiri famous, with a little help from Papa.Ernest "Papa" Hemingway, would meet friends like Spencer Tracy or...

How to cook and eat like the ancient Egyptians, from the author of My Egyptian Grandmother's Kitchen Judging from the evidence available from depictions of daily life on tombs and in historical texts, the ancient Egyptians were just as enthusiastic about good food and...

Unabridged reproduction of "Boothby's World Drinks and How to Mix Them" from 1907. This book, published before prohibition, has over 500 mixed drinks, including one of the first references of the 'Dry Martini' It is a fantastic "unabridged encyclopedia of all popular beverages" of...

With more breweries per capita than any other Oregon city, Bend is a beer mecca. Prior to Prohibition, the state had a burgeoning brewing industry and plenty of saloons to cater to the needs of the hardy frontiersmen who settled Central Oregon. The teetotaling...

Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass food history. Kentucky's cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standarAuthor: Fiona Young-BrownISBN-10: 1626192634ISBN-13:...

300 delicious recipes that explore the fascinating Mayan cuisine and heritage in Guatemala and its surrounding countries by celebrated food historian and cook Copeland Marks.Author: Copeland MarksISBN-10: 1590772768ISBN-13: 9781590772768Publisher: M. Evans and CompanyLanguage: EnglishPublished: 03/03/2014Pages: 408Format: PaperbackWeight: 1.35lbsSize: 8.96h x 6.08w x 1.20d

"Like many miniencyclopedias, this one is studded with often intriguing facts."--KirkusNew York Post Required Reading and an Entertainment Weekly Top 3 Must-Read!From the chief historian at HISTORY(R) comes a rich chronicle of the evolution of American cuisine and culture, from before Columbus's arrival to...

Now in paperback--Kitchen Confidential meets Heat in the first behind-the-scenes portrait of the world's most influential restaurant and the aspiring culinary geniuses who toiled to make it so exceptional. WHAT GOES ON BEHIND THE SCENES AT ELBULLI? Elected best restaurant in the world by...

Originally published in 1911 by the women of First Presbyterian Church in Knoxville, Tennessee and Central Presbyterian Church of Bristol, Virginia, this heritage cookbook was rediscovered during conservation efforts at the Mabry-Hazen House following a fire in the museum's collection room.Filled with nearly a...

First published by Yankee Magazine in 1977, this book remains the authority on how old-time brick ovens were designed and used. The book explains the evolution of the brick oven from the 17th through the 19th centuries, out lines the basic points to consider...

In little more than a century, industrial practices have altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as raw-milk, single-farm...

Filled with classic recipes and inspirational stories, A Thousand Years Over a Hot Stove will make you think twice about the food on your plate. Here is the first book to recount how American women have gathered, cooked, and prepared food for lovers, strangers,...

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...

This engaging case study of food, conservation, and life during World War I brings alive the unparalleled, mostly voluntary efforts made by everyday Minnesotans to help win the war.Author: Rae Katherine EighmeyISBN-10: 0873517180ISBN-13: 9780873517188Publisher: Minnesota Historical Society PressLanguage: EnglishPublished: 02/01/2010Pages: 272Format: PaperbackWeight: 0.90lbsSize: 8.94h...

Barbecue: It's America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the...

The Food of Campanile skillfully blends sophistication and simplicity, making the recipes not only mouthwatering but entirely approachable for the home cook. A Sampling of Recipes: - Cold Steamed Mussels with Marjoram Pesto - Baked Radicchio with Gorgonzola and Red Pears - Farro and...

With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's and America's culinary scene in the 1980s. Flavors of Empire examines the rise of Thai food and the way it shaped the racial and ethnic contours...

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...

In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary....