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  • Food in Medieval Times by Adamson, Melitta Weiss
    Melitta Weiss Adamson

    Food in Medieval Times

    Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information...
    $67.00
    $67.00
    $67.00
  • Squeezed: What You Don't Know about Orange Juice by Hamilton, Alissa
    Alissa Hamilton

    Squeezed: What You Don't Know about Orange Juice

    How orange juice became a North American breakfast staple and what "100% pure orange juice" means today Close to three quarters of U.S. households buy orange juice. Its popularity crosses class, cultural, racial, and regional dividesAuthor: Alissa HamiltonISBN-10: 0300164556ISBN-13: 9780300164558Publisher: Yale University PressLanguage: EnglishPublished:...
    $44.00
    $44.00
    $44.00
  • Edible Memory: The Lure of Heirloom Tomatoes and Other Forgotten Foods by Jordan, Jennifer A.
    Jennifer A. Jordan

    Edible Memory: The Lure of Heirloom Tomatoes and Other Forgotten Foods

    Each week during the growing season, farmers' markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets--varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year....
    $28.00
    $28.00
    $28.00
  • The Oldest Cuisine in the World: Cooking in Mesopotamia by Bottéro, Jean
    Jean Bott駻o

    The Oldest Cuisine in the World: Cooking in Mesopotamia

    In this intriguing blend of the commonplace and the ancient, Jean Bott駻o presents the first extensive look at the delectable secrets of Mesopotamia. Bott駻o's broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving...
    $50.00
    $50.00
    $50.00
  • The Oldest Cuisine in the World: Cooking in Mesopotamia by Bottéro, Jean
    Jean Bott駻o

    The Oldest Cuisine in the World: Cooking in Mesopotamia

    In this intriguing blend of the commonplace and the ancient, Jean Bott駻o presents the first extensive look at the delectable secrets of Mesopotamia. Bott駻o's broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving...
    $28.00
    $28.00
    $28.00
  • My Usual Table: A Life in Restaurants by Andrews, Colman
    Colman Andrews

    My Usual Table: A Life in Restaurants

    My Usual Table is a love letter to the great restaurants that have changed the way we eat-- from Trader Vic's to Chez Panisse and Spago to elBulli--and a vivid memoir of a life lived in food, from a founding editor of Saveur and...
    $17.99
    $17.99
    $17.99
  • The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, from Field to Farm to Table by Thorpe, Liz
    Liz Thorpe

    The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, from Field to Farm to Table

    The Cheese Chronicles is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in...
    $18.00
    $18.00
    $18.00
  • A Taste of Ancient Rome by Giacosa, Ilaria Gozzini
    Ilaria Gozzini Giacosa

    A Taste of Ancient Rome

    Author: Ilaria Gozzini GiacosaISBN-10: 0226290328ISBN-13: 9780226290324Publisher: University of Chicago PressLanguage: EnglishPublished: 05/02/1994Pages: 239Format: PaperbackWeight: 0.84lbsSize: 9.62h x 6.13w x 0.54d
    $22.50
    $22.50
    $22.50
  • At the Chef's Table: Culinary Creativity in Elite Restaurants by Leschziner, Vanina
    Vanina Leschziner

    At the Chef's Table: Culinary Creativity in Elite Restaurants

    This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they...
    $32.00
    $32.00
    $32.00
  • A Sacred Feast: Reflections on Sacred Harp Singing and Dinner on the Ground by Eastburn, Kathryn
    Kathryn Eastburn

    A Sacred Feast: Reflections on Sacred Harp Singing and Dinner on the Ground

    Some have called Sacred Harp singing America's earliest music. This powerful nondenominational religious singing, part of a deeply held Southern culture, has spread throughout the nation over the past two centuries. In A Sacred Feast, Kathryn Eastburn journeys into the community of Sacred Harp...
    $16.95
    $16.95
    $16.95
  • Food in the American Military: A History by Fisher, John C.
    John C. Fisher

    Food in the American Military: A History

    American soldiers and sailors have progressed from simple campfire and ship's deck cooking to today's nutritionally sound, menu diverse, high tech, and ethnically correct feeding options. This book describes in great detail the development of rations used by America's military war by war from...
    $35.00
    $35.00
    $35.00
  • The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution by Kamp, David
    David Kamp

    The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution

    The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives. Amazingly enough, just twenty years ago eating sushi was a daring novelty and...
    $16.00
    $16.00
    $16.00
  • The World Is Your Burger: A Cultural History by Michaels, David
    David Michaels

    The World Is Your Burger: A Cultural History

    An encyclopaedic, eye-catching tribute to one of the world's most popular foods - the humble hamburgerCelebrate the classic hamburger with this unprecedented collection of essays, photographs, and ephemera - a colourful look at the burger's origins and impact, assembled by a true burgerphile whose...
    $39.95
    $39.95
    $39.95
  • Magic Bean: The Rise of Soy in America by Roth, Matthew
    Matthew Roth

    Magic Bean: The Rise of Soy in America

    Choice Outstanding Academic TitleAt the turn of the twentieth century, soybeans grew on so little of America's land that nobody bothered to track the total. By the year 2000, they covered upward of 70 million acres, second only to corn, and had become the...
    $27.95
    $27.95
    $27.95
  • We Are What We Eat: Ethnic Food and the Making of Americans by Gabaccia, Donna R.
    Donna R. Gabaccia

    We Are What We Eat: Ethnic Food and the Making of Americans

    Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits--and thus, the make-up and direction of the American cultural mainstream--is the story told in We Are What We...
    $36.00
    $36.00
    $36.00
  • Cooking For My Family: From Catherine Pasculli's Hoboken Kitchen by Lawrence, Loretta Pasculli
    Loretta Pasculli Lawrence

    Cooking For My Family: From Catherine Pasculli's Hoboken Kitchen

    "Dinner was the time we all sat together and enjoyed Mom's cooking, but it was also the place we discussed the day, argued, laughed and basically caught up with each other. One thing Mom and Dad taught us was that "no one" ate before...
    $33.95
    $33.95
    $33.95
  • Honey, Olives, Octopus: Adventures at the Greek Table by Bakken, Christopher
    Christopher Bakken

    Honey, Olives, Octopus: Adventures at the Greek Table

    Combining the best of memoir, travel literature, and food writing, Christopher Bakken delves into one of the most underappreciated cuisines in Europe in this rollicking celebration of the Greek table. He explores the traditions and history behind eight elements of Greek cuisine--olives, bread, fish,...
    $34.95
    $34.95
    $34.95
  • A Carafe of Red by Asher, Gerald
    Gerald Asher

    A Carafe of Red

    Every wine has a story. In this collection of elegantly written essays from the past thirty years, updated with a new introduction and endnotes, renowned author Gerald Asher informs wine enthusiasts with insightful, engrossing accounts of wines from Europe and America that offer just...
    $24.95
    $24.95
    $24.95
  • Food and Fantasy in Early Modern Japan by Rath, Eric
    Eric Rath

    Food and Fantasy in Early Modern Japan

    How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern...
    $85.00
    $85.00
    $85.00
  • Three Squares: The Invention of the American Meal by Carroll, Abigail
    Abigail Carroll

    Three Squares: The Invention of the American Meal

    We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating...
    $39.00
    $39.00
    $39.00
  • The Geography of Wine: How Landscapes, Cultures, Terroir, and the Weather Make a Good Drop by Sommers, Brian J.
    Brian J. Sommers

    The Geography of Wine: How Landscapes, Cultures, Terroir, and the Weather Make a Good Drop

    Wine is more than taste, smell, and appearance--it is a reflection of a place and its people. Why is Bordeaux a great place for red wines? Why do some places produce Rieslings and others produce Chardonnay? A fun and fascinating examination of terroir (the...
    $24.00
    $24.00
    $24.00
  • Spice: The History of a Temptation by Turner, Jack
    Jack Turner

    Spice: The History of a Temptation

    In this brilliant, engrossing work, Jack Turner explores an era--from ancient times through the Renaissance--when what we now consider common condiments were valued in gold and blood. Spices made sour medieval wines palatable, camouflaged the smell of corpses, and served as wedding night aphrodisiacs....
    $20.00
    $20.00
    $20.00
  • Still & Barrel: Craft Spirits in the Old North State by Trump, John Francis
    John Francis Trump

    Still & Barrel: Craft Spirits in the Old North State

    Although legal spirits in the Tar Heel state only go back about ten years, making liquor in North Carolina is not new. Wilkes County, which was once dubbed the "Moonshine Capital of the World," was the leading producer of illegal liquor for decades. In...
    $19.95
    $19.95
    $19.95
  • Speaking in Cod Tongues: A Canadian Culinary Journey by Newman, Lenore
    Lenore Newman

    Speaking in Cod Tongues: A Canadian Culinary Journey

    "What is Canadian cuisine? Lenore Newman distils much of the current thinking into the erudite and elegantly readable Speaking in Cod Tongues. Her odyssey across the country provides a wealth of culinary detail, giving us a vivid contemporary portrait of Canada's complex and ever-evolving...
    $24.95
    $24.95
    $24.95
  • Tortillas, Tiswin, and T-Bones: A Food History of the Southwest by McNamee, Gregory
    Gregory McNamee

    Tortillas, Tiswin, and T-Bones: A Food History of the Southwest

    In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of...
    $24.95
    $24.95
    $24.95
  • Unmentionable Cuisine by Schwabe, Calvin W.
    Calvin W. Schwabe

    Unmentionable Cuisine

    An engaging look at "food prejudices," or why we eat what we eat and why we reject other food sources as unpalatable--with recipes "This is a unique and engrossing work and, to my mind, an important contribution to the annals of gastronomy. It will...
    $27.50
    $27.50
    $27.50
  • The Book of Marmalade by Wilson, C. Anne
    C. Anne Wilson

    The Book of Marmalade

    Here is everything you need to know about marmalade. C. Anne Wilson, Britain's foremost historian of food, traces the history of this most British of preserves from its Roman and medieval antecedents, through its adoption in Tudor England, its development in Stuart and Georgian...
    $29.95
    $29.95
    $29.95
  • Lost Restaurants of Fort Worth by Blok, Celestina
    Celestina Blok

    Lost Restaurants of Fort Worth

    Despite a thriving culinary scene, Fort Worth lost some of its most iconic restaurants decades ago. Locals still buzz about the legendary chili dished out at historic Richelieu Grill and the potato soup Sammy's served all night. Fort Worth could accommodate every palate, from...
    $21.99
    $21.99
    $21.99
  • Fort Collins Beer: A History of Brewing on the Front Range by Hoffman, Brea D.
    Brea D. Hoffman

    Fort Collins Beer: A History of Brewing on the Front Range

    Although alcohol arrived with the first settlers in Fort Collins, Prohibition lingered until 1969. But the city was one of the first to latch onto the burgeoning craft beer movement. In 1989, Old Colorado Brewing Company paved the way as the city's first microbrewery....
    $21.99
    $21.99
    $21.99
  • A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites & More -15 Historic Postcards by Maulsby, Darcy Dougherty
    Darcy Dougherty Maulsby

    A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites & More -15 Historic Postcards

    In A Culinary History of Iowa, Darcy Dougherty Maulsby uncovers classics like fresh sweet corn, breaded pork tenderloins and other delights found on menus and in home kitchens across the state. At the world-famous Iowa State Fair, a dizzying array of food on a...
    $7.99
    $7.99
    $7.99
  • Lost Restaurants of Detroit by Vachon, Paul
    Paul Vachon

    Lost Restaurants of Detroit

    Through stories and recipes nearly lost to time, author Paul Vachon explores the history of the Motor City's fine dining, ethnic eateries and everything in between. Grab a cup of coffee - he's got stories to share.While some restaurants come and go with little...
    $21.99
    $21.99
    $21.99
  • Rhode Island Clam Shacks by Martin, Christopher Scott
    Christopher Scott Martin

    Rhode Island Clam Shacks

    See how Rhode Island's hard-shell clam industry came about and remains as popular as ever to this day.Steamships once plied the waters of Narragansett Bay, carrying thousands of guests to feasts of clams prepared in every way imaginable at scenic spots like Rocky Point...
    $21.99
    $21.99
    $21.99
  • East Tennessee Beer: A Fermented History by Carson, Aaron
    Aaron Carson

    East Tennessee Beer: A Fermented History

    Brewing history in East Tennessee is a roller coaster ride. In 1879, Knoxville's twenty-five saloons allegedly poured an estimated five thousand drinks per day. The drinks slowed for nearly half a century during Prohibition. Afterward, the beer scene made a slow resurgence. With modern...
    $21.99
    $21.99
    $21.99
  • Bohemian San Francisco 1914 Reprint: Its Restaurants And Their Most Famous Recipes; The Elegant Art Of Dining by Brown, Ross
    Ross Brown

    Bohemian San Francisco 1914 Reprint: Its Restaurants And Their Most Famous Recipes; The Elegant Art Of Dining

    Reprint of "BOHEMIAN SAN FRANCISCO", originally published in 1914. A Bohemian Guide to San Francisco Restaurants and their most famous recipes. What made San Francisco so charming, such a "Mecca for lovers of gustatory delights," a city whose name "is known wherever men and...
    $14.05
    $14.05
    $14.05
  • Life A La Henri: Being The Memoirs Of Henri Charpentier by Charpentier, Henri
    Henri Charpentier

    Life A La Henri: Being The Memoirs Of Henri Charpentier

    This memoir of the first celebrity chef, back in print after six decades, relates Charpentier's rags-to-riches story with mouth-watering recipes and descriptions throughout. He shares how he accidentally invented crepes suzette, and how he immigrated to the United States to open renowned restaurants in...
    $36.95
    $36.95
    $36.95
  • 100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today by Le, Stephen
    Stephen Le

    100 Million Years of Food

    A fascinating tour through the evolution of the human diet and how we can improve our health by understanding our complicated history with food.There are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet...
    $24.00
    $24.00
    $24.00
  • Pennsylvania Wine: A History by Cattell, Hudson
    Hudson Cattell

    Pennsylvania Wine: A History

    -From the banks of the Delaware River to the shores of Lake Erie, the fields and hillsides of Pennsylvania are home to a rich tradition of winemaking. Though both William Penn and Benjamin Franklin advocated for the production of wine, it was not until...
    $33.99
    $33.99
    $33.99
  • Arkansas Beer: An Intoxicating History by Sorensen, Brian
    Brian Sorensen

    Arkansas Beer: An Intoxicating History

    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...
    $33.99
    $33.99
    $33.99
  • The Abalone King of Monterey: Pop Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic That Saved an Industry by Thomas, Tim
    Tim Thomas

    The Abalone King of Monterey: "Pop" Ernest Doelter, Pioneering Japanese Fishermen & the Culinary Classic That Saved an Industry

    Author: Tim ThomasISBN-10: 1540221113ISBN-13: 9781540221117Publisher: History Press Library EditionsLanguage: EnglishPublished: 05/06/2014Pages: 146Format: HardcoverWeight: 0.81lbsSize: 9.00h x 6.00w x 0.38d
    $31.99
    $31.99
    $31.99
  • A History of North Carolina Wines: From Scuppernong to Syrah by Helsley, Alexia Jones
    Alexia Jones Helsley

    A History of North Carolina Wines: From Scuppernong to Syrah

    Take a journey through the long and exciting history of North Carolina grapes and vines. The state's native grapes grew with a wild abandon that uniformly impressed early explorers. Wine production, however, is another story--one with peaks and valleys and switchbacks. Alexia Jones Helsley...
    $31.99
    $31.99
    $31.99
  • Baltimore Beer: A Satisfying History of Charm City Brewing by Kasper, Rob
    Rob Kasper

    Baltimore Beer: A Satisfying History of Charm City Brewing

    Since Mary Pickersgill sewed Old Glory on the floor of a local brewery, Baltimore has been a beer-drinking town. At the turn of the nineteenth century, German immigrants erected elaborate breweries and leafy beer gardens, and the thirteen awful years of Prohibition only whetted...
    $33.99
    $33.99
    $33.99
  • Lost Restaurants of Detroit by Vachon, Paul
    Paul Vachon

    Lost Restaurants of Detroit

    While some restaurants come and go with little fanfare, others are dearly missed and never forgotten. In 1962, patrons of the Caucus Club were among the first to hear the voice of an eighteen-year-old Barbra Streisand. Before Stouffer s launched a frozen food empire,...
    $31.99
    $31.99
    $31.99
  • Brewing in Seattle by Stream, Kurt
    Kurt Stream

    Brewing in Seattle

    Brewing beer in Seattle can be traced back to 1864, when in the small, unincorporated town of under 1,000 people the first brewery opened and began manufacturing porter and cream ales. Over the next 50 years, innovation and entrepreneurship would take Seattle brewed beer...
    $31.99
    $31.99
    $31.99
  • African-American Southern Belles Cookbook: Suggested Menus and Recipes Marriages on the Plantation by Hunt, Rd Sharon Kaye
    Rd Sharon Kaye Hunt

    African-American Southern Belles Cookbook: Suggested Menus and Recipes Marriages on the Plantation

    Author: Rd Sharon Kaye HuntISBN-10: 1514476169ISBN-13: 9781514476161Publisher: XlibrisLanguage: EnglishPublished: 03/31/2016Pages: 242Format: PaperbackWeight: 0.79lbsSize: 9.00h x 6.00w x 0.55d
    $19.99
    $19.99
    $19.99
  • My Official Carolinas' Sea Islands Gullah Cookbook: Representing History and Foods of the Carolinas' Sea Islands by Hunt Rd, Sharon Kaye
    Sharon Kaye Hunt Rd

    "My Official" Carolinas' Sea Islands Gullah Cookbook: Representing History and Foods of the Carolinas' Sea Islands

    Author: Sharon Kaye Hunt RdISBN-10: 1514437287ISBN-13: 9781514437285Publisher: XlibrisLanguage: EnglishPublished: 01/08/2016Pages: 314Format: PaperbackWeight: 1.02lbsSize: 9.00h x 6.00w x 0.70d
    $19.99
    $19.99
    $19.99
  • Dining at Downton: Traditions of the Table From The Unofficial Guide to Downton Abbey by Fellow, Elizabeth
    Elizabeth Fellow

    Dining at Downton: Traditions of the Table From The Unofficial Guide to Downton Abbey

    You're curled up on the sofa, reading happily as you bask in the late morning sunshine. The door to the drawing room opens, and in walks the family butler, James. He carries silver tray, bearing a large sealed envelope. "An invitation from Downton Abbey...
    $10.99
    $10.99
    $10.99
  • Burger by Adams, Carol J.
    Carol J. Adams

    Burger

    Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. The burger, long the All-American meal, is undergoing an identity crisis. From its shifting place in popular culture to efforts by investors such as Bill Gates to...
    $14.95
    $14.95
    $14.95
  • Tomato: A Global History by Hyman, Clarissa
    Clarissa Hyman

    Tomato: A Global History

    In the history of food, the tomato is a relative newcomer outside its ancestral home in Mesoamerica. And yet, as we devour pizza by the slice, dip French fries in ketchup, delight in a beautiful Bolognese sauce, or savor tomato curries, it would now...
    $19.95
    $19.95
    $19.95
  • A Plain Cookery Book for the Working Classes by Francatelli, Charles Elm
    Charles Elm Francatelli

    A Plain Cookery Book for the Working Classes

    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...
    $5.99
    $5.99
    $5.99
  • Honey: A Global History by Long, Lucy
    Lucy Long

    Honey: A Global History

    Whether drizzled into our tea or spread atop our terms of endearment, there's one thing that is always true about honey: it is sweet. As Lucy M. Long shows in this book, while honey is definitely the natural sweetener par excellence, it has a...
    $19.95
    $19.95
    $19.95

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