Cooking - History

Southern food is America's quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the...

An enlightening narrative history--an entertaining fusion of Tom Wolfe and Michael Pollan--that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine.Food writer Jonathan...

Turkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and...

Steven Spurrier was a legend in the wine industry. This book charts the incidents, adventures, ideas and discoveries that have formed Steven's remarkable wine journey.Author: Steven SpurrierISBN-10: 1913141071ISBN-13: 9781913141073Publisher: Academie Du Vin Library LtdLanguage: EnglishPublished: 11/12/2021Pages: 288Format: HardcoverWeight: 1.95lbsSize: 8.98h x 6.77w x 0.94d

A Dark History of Sugar delves into our evolutionary history to explain why sugar is so loved, yet is the root cause of so many bad things.Europe's colonial past and Britain's Empire were founded and fueled on sugar, as was the United States, the...

Are you ready for a trip down memory lane with these old-fashioned cakes?Are you ready for some nostalgia and satisfied smiles at your table? Love the desserts and sweets your Grandma used to make when you were a child? Give these retro recipes a...

From Caf' de R'fugi's, the city's first eatery that later became Antoine's, to Toney's Spaghetti House, Houlihan's, and Bali Hai, this guide recalls restaurants from New Orleans' past. Period photographs provide a glimpse into the history of New Orleans' famous and culturally diverse culinary...

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...

Several theories surround the traditional Delta tamale. Some trace it back to Mexican and Italian immigrants, while others say the Delta version of the hand-held meal is a spin on the old African American food called cush. One thing not disputed is the popularity....

The year is 1914. Yiddish speaking Jewish women are integrating into their new American home at a rapid rate. Who would have thought that a nutritionist in 1914 would recommend: *olive oil as the best and cleanest cooking fat, *pure lemon juice as a...

A lively cultural history that explores how candy in America became food and how food became more like candy Many adults who wouldn't dream of indulging in a Snickers bar or jelly beans feel fine snacking on sports bars and giving their children fruit...

Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship....

When historical geographer Sam B. Hilliard's book Hog Meat and Hoecake was published in 1972, it was ahead of its time. It was one of the first scholarly examinations of the important role food played in a region's history, culture, and politics, and it...

Winner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council The history of an iconic food in Jewish American culture For much of the twentieth century, the New York Jewish deli was an iconic institution in...

For a significant part of the early modern period, England was the most active site of recipe publication in Europe and the only country in which recipes were explicitly addressed to housewives. Recipes for Thought analyzes, for the first time, the full range of...

A renowned anthropologist explores the history and meaning of eating in America. Addressing issues ranging from the global phenomenon of Coca-Cola to the diets of American slaves, Sidney Mintz shows how our choices about food are shaped by a vast and increasingly complex global...

Much more than just a Middle Eastern cookbook, In a Persian Kitchen offers a look at a rich culinary culture in delightful detail. "Maideh Mazda's In a Persian Kitchenis at once a fascinating collection of recipes and, for anyone interested in the foods of...

The definitive history of an iconic American food, with new chapters, sidebars, and updated historical accounts The full story of barbecue in the United States had been virtually untold before Robert F. Moss revealed its long, rich history in his 2010 book Barbecue: The...

Written nearly a thousand years ago, al-Warraq's cookbook is the most comprehensive work of its kind. This traditional cookbook with more than 600 recipes from the luxurious cuisine of medieval Islam is also a rare guide to the contemporary culinary culture. Its numerous anecdotes...

In Japan, where there are more festivals than there are days of the year, it's no surprise that food is a daily celebration unto itself The Food of Japan is a diverse compilation of 96 recipes collected and beautifully photographed in several regions throughout...

Chocolate layer cake. Fudge brownies. Chocolate chip cookies. Boxes of chocolate truffles. Cups of cocoa. Hot fudge sundaes. Chocolate is synonymous with our cultural sweet tooth, our restaurant dessert menus, and our idea of indulgence. Chocolate is adored around the world and has been...

For centuries, skeptical foreigners--and even millions of Americans--have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there...

A book on medieval and renaissance cooking including more than 330 recipes, articles on how to do a feast, information on what ingredients were available when, and more.Author: Elizabeth Cook, David FriedmanISBN-10: 1460924983ISBN-13: 9781460924983Publisher: Createspace Independent Publishing PlatformLanguage: EnglishPublished: 06/14/2011Pages: 166Format: PaperbackWeight: 0.75lbsSize: 10.00h...

Baking in the American Colonies was far from an easy task. In fact, it was an incredibly complicated endeavor, and certainly not one to be taken lightly. The women of the house made quite an art out of baking tasty loaves of bread, pastry,...

This American war-time volume is a collection of recipes, tips, and tricks for maintaining a nutritional, balanced diet during the rationing of the Second World War. The Victory Cook Book features a wealth of simple recipes intended to save ration points, perfect for food...

From its pre-Christian origins to the present, food has always been central to Christmas; a feast at which tradition, nostalgia, innovation, symbolism, and indulgence all come together at the table. This book explores the rich story of Christmas food and feasting, tracing the history...

Ethnic American Cooking: Recipes for Living in a New World is much more than a cookbook. It contains recipes from almost every nationality or ethnicity residing in the US and includes a brief introduction to understanding how those recipes represent that group's food culture....

In international culinary history, Germany is still largely a blank space, its unparalleled wealth of source material and large body of published research available only to readers of German. This books aims to give everybody else an overview of German foodways at a crucial...

While some cities owe their existence to lumber or oil, turpentine or steel, Kansas City owes its existence to food. From its earliest days, Kansas City was in the business of provisioning pioneers and traders headed west, and later with provisioning the nation with...

In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station...

A light and easy to read history of pineapple from the time of Columbus to today. How did the pineapple become the symbol of hospitality? Why would you rent a pineapple? How did pineapple end up growing in the Hawaiian Islands? All About Pineapple...

Join Anthony Riccio and Chef Silvio Suppa for a guided tour of the rich culinary history of southern Italy. Known to the Romans as Campania felix, or "fertile countryside," Chef Silvio's home region of Campania is blessed with rich volcanic soil and warm sea...

In the fourteenth century, French kings prized such fare as peacock, storks and herons. Guillaume Tirel not only cooked these dishes, he left a book on how to do it. Because (it is said) he had a long sharp nose, he was nicknamed "Taillevent"...

Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. Baked potatoes, Bombay potatoes, pommes frites . . . everyone eats potatoes, but what do they mean? To the United Nations they mean global food security (potatoes...

Explore the Italian enclaves in New England and the evolution of Italian-American cuisine through profiles of the people, places, and communities and interviews with local chefs, pizzeria owners, butchers, and specialty shops purveyors. Alongside these stories is a mix of historical and modern photos...

Egg Gravy is a collection of recipes the pioneer women used during their homesteading days. These recipes had been handwritten in old ledger books, on scraps of paper, in the margins of old cookbooks, and forever etched in the memories of those pioneer women's...

Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the...

Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to...

Nevada's population boomed in the 1800s, ignited by the rush to find gold and silver. Thousands of prospectors, many German immigrants, passed through the up-and-coming mining towns, and breweries popped up in their wake. As the mining slowly wound down, whole towns disappeared, and...

Many claim to be the first to turn a plain burrito into a crispy chimichanga, but everyone agrees that it happened in Arizona. Fried to golden brown perfection at iconic restaurants like Casa Molina, El Charro and Macayo's, these crunchy wonders are favorites from...

Bite in to this refreshing history of sweet foods in the Sunshine State! Sweets and the Sunshine State are a match made in heaven. Centuries ago, native Floridians used honey to sweeten dishes, as well as prickly pears and other wild fruits and berries....

From Muscle Shoals to Mobile, Alabamians enjoy fabulous barbecue at home, at club meetings and at countless eateries.In the 1820s, however, a group of reformers wanted to eliminate the southern staple because politicians used it to entice voters. As the state and nation changed...

Brewing history touches every corner of Washington. When it was a territory, homesteader operations like Colville Brewery helped establish towns. In 1865, Joseph Meeker planted the state's first hops in Steilacoom. Within a few years, that modest crop became a five-hundred-acre empire, and Washington...

Learn History the Fun Way-in Your Kitchen! If you want to teach history the fun way, include cooking and baking to explore the time period, geographical area, and people you are studying. In our house, we love to cook and bake to learn history....

Tasting Difference examines early modern discourses of racial, cultural, and religious difference that emerged in the wake of contact with foreign peoples and foreign foods from across the globe. Gitanjali Shahani reimagines the contact zone between Western Europe and the global South in culinary...

A history of coffee from the sixth century to Starbucks that's "good to the last sentence" (Las Cruces Sun News). One of Library Journal's "Best Business Books" This updated edition of The Coffee Book is jammed full of facts, figures, cartoons, and commentary covering...

In author LaVerne Littleton's distinctive cookbook, "Come Home, It's Suppertime," she recalls her childhood memories raising, preparing, and sharing food with family and neighbors during the years of the Great Depression in southwestern Kentucky. As the last of a generation that knew only organic...

Using the colorful diaries of a sixteenth-century merchant as a narrative guide, Empires of Food vividly chronicles the fate of people and societies for the past 12,000 years through the foods they grew, hunted, traded, and ate--and offers fascinating, and devastating, insights into what...

Discover how the Midwest refined the nation's sweet tooth through a delicious mix of immigrant traditions and American ingenuity. Chef Jenny Lewis dips a spoon into generations of homemade desserts and examines the cogs and wheels of some of the biggest brands of the...

Author: Sal WestrichISBN-10: 1540229823ISBN-13: 9781540229823Publisher: History Press Library EditionsLanguage: EnglishPublished: 11/20/2012Pages: 146Format: HardcoverWeight: 0.81lbsSize: 9.00h x 6.00w x 0.38d