Cooking - History

Hailed by critics on both sides of the Atlantic, The Bloodless Revolution is a comprehensive history of vegetarianism, draw[ing] the different strands of the subject together in a way that has never been done before (Keith Thomas, author of Man and the Natural World)."Author:...

The long journey of the potato, from Incan gardens in the Andes thousands of years ago to a NASA manned rocket destined for Mars in the twenty-first century The potato--humble, lumpy, bland, familiar--is a decidedly unglamorous staple of the dinner table. Or is it?...

Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing...

"If you want to know why Bordeaux is so much talked about, read this book from the most knowledgeable insiders and most entertaining outsiders." - Steven SpurrierAuthor: Susan KeevilISBN-10: 1913141055ISBN-13: 9781913141059Publisher: Academie Du Vin Library LtdLanguage: EnglishPublished: 11/18/2021Pages: 288Format: HardcoverWeight: 2.55lbsSize: 9.80h x 7.60w...

Scholar and historian Kakuzō Okakura celebrates the history of tea and the Japanese tea ceremony in this classic text, and explores the connection of the Way of Tea to art, architecture, flowers, philosophy and religion. The Book of Tea is a delightful, meandering stroll...

Because of wartime rationing, World War II folks faced fresh challenges to feed their families. The thought of running out of food or not being able to make ends meet led to great effort-many of these citizens had not so long ago survived the...

Finally, the perfect journal for food lovers! Make notes on favorite meals, inventory your pantry, start weekly meal planning, and keep a list of must-try recipes and ingredients. With entertaining food facts and cute illustrations throughout, your food world just got a lot more...

Go down memory lane with epic vintage recipes from the 1970s The seventies were popularly referred to as the disco era and its cuisine left a memorable heritage If there were a yearbook of great foods from the 20th century, the popular cuisine of...

What do you get when you mix 19th-Century Southern recipes with a 21st-Century Southern historian? You get a unique volume entitled Vintage Southern Cookbook: 2,000 Delicious Dishes From Dixie, by award-winning Tennessee author Col. Lochlainn Seabrook!In his ongoing personal campaign to preserve authentic Southern...

Honeybees have been a part of Virginia's history since they arrived with the first European colonists. They were Jamestown's valuable addition and a Civil War soldier's sweet if painful temptation, and they served as homefront heroes when the world wars caused sugar shortages. In...

Caesar Country is a love letter to Canada by way of one cocktail--our cocktail--the Caesar. In this stunning book, Aaron Harowitz and Zack Silverman--co-founders of Walter Craft Caesar--take you on a deep and detailed dive through the art and science of Caesar making. They...

What do you get when you mix 19th-Century Southern recipes with a 21st-Century Southern historian? You get a unique volume entitled Vintage Southern Cookbook: 2,000 Delicious Dishes From Dixie, by award-winning Tennessee author Col. Lochlainn Seabrook!In his ongoing personal campaign to preserve authentic Southern...

A commemorative collection retracing the history of Les Amis d'Escoffier Society of Chicago from its founding dinner in 1936 through 2020. This book is a historical accounting of the Society's founding, a collection of its annual dinner menus and a historical chronology and photographs...

We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables --...

Leaf through your cookbooks, and you're likely to find a bit of paper with a recipe written in a familiar (or not-so-familiar) hand. It could be a family secret finally divulged, a scribbled interpretation of something seen on TV, even a culinary experiment long...

New York is the greatest restaurant city the world has ever seen. In Appetite City, the former New York Times restaurant critic William Grimes leads us on a grand historical tour of New York's dining culture. Beginning with the era when simple chophouses and...

The enthralling, definitive account -- with guns, diamonds, and champagne that never stops -- of the world's most storied nightspot, where starlets stalked millionaires, where Jack wooed Jackie, and where Walter Winchell snubbed the Duke and Duchess of Windsor.Author: Ralph BlumenthalISBN-10: 0316106178ISBN-13: 9780316106177Publisher: Back...

Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine--which consisted of bread, wine, and olives--with the barbarian diet--rooted in bread, milk, and meat--first formed the basics of modern...

Not so long ago, Italian food was regarded as a poor man's gruel--little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food...

Embrace backcountry living at home with these delicious recipes inspired by life in the Rocky Mountains, from celebrated backcountry chef Katie Mitzel, bestselling author of The Skoki Cookbook. Nestled in and around the Rocky Mountains are a series of remote backcountry lodges offering the...

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the...

Apicius (or De re coquinaria / De re culinaria) Cookbook is a collection of over 400 Roman cookery recipes translated into english. This edition has been translated and completed by cross analysing ancient latin editions, it includes the original Roman weights and volumes that...

"This book is meant to trace the long life stories of the fruits and vegetables we grow within the United States today 1968], where they came from, and, whenever possible, who were the dedicated men and women who developed them into the superior products...

In 1994, Bob Garner began doing short features about barbecue for UNC-TV's statewide public-television magazine program, North Carolina Now. In 1996, he published North Carolina Barbecue: Flavored by Time, taking readers on a delectable journey across the state in search of the best examples...

This unique collection of Charleston memories and receipts is drawn from Rose P. Ravenel (1850-1943), daughter of a Huguenot planter, merchant, and ship owner, who kept notebooks throughout her life with stories of the Carolina Lowcountry as well as accounts of her family. During...

A detailed exploration of the foods of India through 200 recipes; organized by ethnic and geographic origin.Author: Copeland MarksISBN-10: 0871316722ISBN-13: 9780871316721Publisher: M. Evans and CompanyLanguage: EnglishPublished: 12/05/1991Pages: 288Format: PaperbackWeight: 0.98lbsSize: 8.98h x 6.06w x 0.96d

"The ordinary tortilla was an extraordinary bond between the human and divine. . . . From birthdays to religious ceremonies, the people of Mesoamerica commemorated important events with tortillas. One Maya tribe even buried their dead with tortillas so that the dogs eaten as...

This inescapably controversial study envisions, defines, and theorizes an area that Laura Wright calls vegan studies. We have an abundance of texts on vegans and veganism including works of advocacy, literary and popular fiction, film and television, and cookbooks, yet until now, there has...

From cookies and custards to savory dishes and salads, Rose shows that historical cooking--whether done over an open fire or on a stovetop--need not be a thing of the past. Rose includes an engaging overview of Dutch culinary history from the middle ages to...

"It is my pleasure, a pleasurable duty, to recommend that you follow the author's graceful lead and, perhaps with the benefit of one of the diverse receipts to be found in this book, hold in your hands a frosted goblet to sip from as...

The distinctive beverage of the Western world, bourbon is Kentucky's illustrious gift to the world of spirits. Although the story of American whiskey is recorded in countless lively pages of our nation's history, the place of bourbon in the American cultural record has long...

What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought...

This enchanting follow-up to My Life in France--the beloved bestselling memoir--chronicles Julia Child's rise from home cook to the first celebrity chef. "Inspiring and engaging ... It's impossible not to love Julia Child." --The Wall Street JournalThe story of a remarkable woman who found...

For soldiers in all wars, mealtime is a focal point of the day. Armies do indeed "march on their stomachs," as Napoleon said. Soldiers of the Civil War armies, many away from home and mothers' and wives' cooking for the first time, were thrown...

Just the name The Varsity can set generations of mouths watering. What started in 1928 as one man's efforts to bring affordable food to students, grew quickly into a fast food institution. The world's largest drive-in since the 1950s, The Varsity's menu has changed...

Award of Excellence from the Washington Museum AssociationPioneer temperaments, Jacqueline Williams shows, were greatly influenced by that which was stewable, bakable, broilable, and boilable. Using travelers' diaries, letters, newspaper advertisements, and nineteenth-century cookbooks, Williams re-creates the highs and lows of cooking and eating on...

History Food Studies A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of...

La Vigila "THE FEAST of The 7 FISH" is The Southern Italian Ritual Christmas Eve Meal of 7 Fish, Representing The 7 Sacraments of Holy The Roman Catholic Church .. This Meal is a Sacred Ritual of The South of Italy and Italian-Americans in...

...Over the years, ceaseless study and deep understanding have generated a real and intense appreciation for the abilities engendered by my ancestors. In a hostile landscape and among denigrating circumstances they chose to survive. What strikes me is that contrary to the claim of...

From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of...

Arkansas's booze scene had a promising start, with America's biggest brewing families, Busch and Lemp, investing in Little Rock just prior to Prohibition. However, by 1915, the state had passed the Newberry Act, banning the manufacturing and selling of alcohol. It was not until...

Northwest Arkansas' High South cuisine is replete with nostalgia, fresh ingredients, tall tales and rural roots. Discover Ozark traditions in the realms of forest, farm and table.In the 1890s, Ozark apples fed the nation. Welch's ConcAuthor: Erin RoweISBN-10: 1467136085ISBN-13: 9781467136082Publisher: History PressLanguage: EnglishPublished: 09/11/2017Pages:...

Some Bardstown, Kentucky residents argued for an alcohol ban as early as the mid-1800s despite the fact that whiskey and bourbon were local staples. When Prohibition finally arrived, independent and inventive residents secretly kept the city wet. A deacon once stored whiskey in a...

Without its once-booming livestock industry, Omaha would be a very different place. Although it was originally known for its legendary steakhouses, today's eateries exceed the influence of cattle. Out of a rich foundation of traditions like steaks with hash browns and mostaccioli, Reubens and...

Cincinnati is the home to food inventions, rivalries and restaurants that stand the test of time.The Queen City boasts the invention of both Cincinnati chili and goetta. Mecklenburg Gardens, Arnold's, Izzy's and Scotti's have all operated for over a century. The French restaurant Maisonette...

"COOK FOR NAPOLEON, BARTEND FOR HEMINGWAY, IMPRESS YOUR DINNER GUESTS " Here is a step-by step guide to creating your own delicious versions of some historic foods --- like chicken Rochambeau, shrimp Newberg, authentic Cajun gumbo, Bearnaise sauce and the exact same Chicken dish...

Afternoon Tea: A History explores the development of the afternoon tea meal, diving deeper than the popular tale of the Duchess of Bedford's afternoon gatherings to find the meals that inspired those early afternoon teas. Julia Skinner carefully separates the fact and lore around...

The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the...

In Retro Recipes from the '50s and '60s, Cutthroat Kitchen star Addie Gundry serves up nostalgic recipes from the Mad Men era, like Beef Wellington and Grasshopper Pie. Post-war rationing became a distant memory, and the rise of home entertainment culture made for prettier,...

Bagels, deli sandwiches and gefilte fish are only a few of the Jewish foods to have crossed into American culture and onto American plates. Rhapsody in Schmaltz traces the history and social impact of the cuisine that Yiddish-speaking Jews from Central and Eastern Europe...