Cooking - History

Sidebar

Availability

Price

$
to
$

Product type

Format

Author

Show all
Filter
  • 10
  • 15
  • 20
  • 25
  • 30
  • 50
  • Featured
  • Best selling
  • Alphabetically, A-Z
  • Alphabetically, Z-A
  • Price, low to high
  • Price, high to low
  • Date, old to new
  • Date, new to old
Sort

Sort by:

  • Featured
  • Best selling
  • Alphabetically, A-Z
  • Alphabetically, Z-A
  • Price, low to high
  • Price, high to low
  • Date, old to new
  • Date, new to old
  • The Complete Bread, Cake And Cracker Baker, Part 1-2: The Science And Art Of Baking (1881) by Confectioner and Baker Publishing
    Confectioner and Baker Publishing

    The Complete Bread, Cake And Cracker Baker, Part 1-2: The Science And Art Of Baking (1881)

    The Complete Bread, Cake and Cracker Baker, Part 1-2: The Science and Art of Baking is a comprehensive guide to baking written by Confectioner and Baker Publishing in 1881. The book is divided into two parts, with the first part focusing on the science...
    $35.95
    $35.95
    $35.95
  • The Picayune's Creole Cook Book by Picayune
    Picayune

    The Picayune's Creole Cook Book

    The Picayune's Creole Cook Book is a comprehensive cookbook filled with traditional Creole recipes from the city of New Orleans. Originally published by The Times-Picayune newspaper in 1901, this book has become a staple in many kitchens and is considered a classic in Southern...
    $37.95
    $37.95
    $37.95
  • A Guide to Modern Cookery by Escoffier, Auguste
    Auguste Escoffier

    A Guide to Modern Cookery

    The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846-1935). His cooking methods, combined with a modern...
    $95.99
    $95.99
    $95.99
  • A Dwarven Cookbook: Recipes from the Kingdom of Kathaldum by Myers, Daniel
    Daniel Myers

    A Dwarven Cookbook: Recipes from the Kingdom of Kathaldum

    The Dwarven Cookbook: Recipes from the Kingdom of Kathaldum provides a look into the often ignored world of Dwarven cuisine. Carefully translated from the original manuscript, this book contains recipes interpreted for the modern kitchen. The editors have striven to remain true to the...
    $9.95
    $9.95
    $9.95
  • Bread From Heaven: Or A Collection of African-Americans' Home Cookin' and Somepin' Eat Recipes from Down in Georgia by Hunt, Sharon
    Sharon Hunt

    Bread From Heaven: Or A Collection of African-Americans' Home Cookin' and Somepin' Eat Recipes from Down in Georgia

    For the Bread from Heaven Cookbook, Sharon Hunt has done extensive research on the recipes for African-American recipes from the plantation times until now. The recipes are collected from African-Americans' favorites. The cookbook contains brief notes about the history of African-Americans in Georgia. Therefore,...
    $34.95
    $34.95
    $34.95
  • Captain Bucko's Galley Slave Cookbook: Fascinating Facts, Sea Stories, & 100+ Famous Recipes From Worldwide Ports Of Call by Huff, Roger Paul
    Roger Paul Huff

    Captain Bucko's Galley Slave Cookbook: Fascinating Facts, Sea Stories, & 100+ Famous Recipes From Worldwide Ports Of Call

    AHOY, SHIPMATES Are You Tired Of Reading "Landlubber's Cookbooks" About Maude's Meatloaf, Green Bean Casseroles, & Jell-O Molds? Do You Know The Stories Behind Chowder, Salad, Real Mai Tais, Jambalaya, Hush Puppies, Key Lime Pie, & Mojitos? Would You Like To Serve Some Authentic...
    $16.95
    $16.95
    $16.95
  • Russian Cuisine: Exclusive Prime-Time Recipes by Lawson, Tatiana Oborina
    Tatiana Oborina Lawson

    Russian Cuisine: Exclusive Prime-Time Recipes

    Centuries of mysterious Russian history have produced a unique Russian cuisine. Generations of Russians experimented with new spices and ingredients that came from different parts of the world. Russian Cuisine gracefully combines recipes of two different continents--Europe and Asia--to create unique, immense flavors. Peter...
    $13.95
    $13.95
    $13.95
  • Dinners with Famous Women: From Cleopatra to Indira Gandhi by Van Vliet, Eugenia R.
    Eugenia R. Van Vliet

    Dinners with Famous Women: From Cleopatra to Indira Gandhi

    Dinners With Famous Women is a culinary history cookbook with a different twist -- women from different centuries recount the meals of their time. Enjoy dinner with Cleopatra, Annie Oakley, and Mata Hari as each famous woman describes the food of her generation. Each...
    $28.95
    $28.95
    $28.95
  • More Than Just Food: Food Justice and Community Changevolume 60 by Broad, Garrett
    Garrett Broad

    More Than Just Food: Food Justice and Community Change Volume 60

    The industrial food system has created a crisis in the United States that is characterized by abundant food for privileged citizens and "food deserts" for the historically marginalized. In response, food justice activists based in low-income communities of color have developed community-based solutions, arguing...
    $95.00
    $95.00
    $95.00
  • La Cocina Mexicana: Many Cultures, One Cuisine by Tausend, Marilyn
    Marilyn Tausend

    La Cocina Mexicana: Many Cultures, One Cuisine

    After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Mu oz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving...
    $39.95
    $39.95
    $39.95
  • Culinary Ephemera: An Illustrated Historyvolume 30 by Weaver, William
    William Weaver

    Culinary Ephemera: An Illustrated History Volume 30

    This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match covers, menus, labels, posters, brochures, valentines, packaging, advertisements, and...
    $29.95
    $29.95
    $29.95
  • The Gastronomica Reader by Goldstein, Darra
    Darra Goldstein

    The Gastronomica Reader

    Described in the 2008 Saveur 100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica: The Journal of Food and Culture is a quarterly feast of truly exceptional writing on food. Designed both to entertain and...
    $42.95
    $42.95
    $42.95
  • A History of Wine in America, Volume 2: From Prohibition to the Present by Pinney, Thomas
    Thomas Pinney

    A History of Wine in America, Volume 2: From Prohibition to the Present

    A History of Wine in America is the definitive account of winemaking in the United States, first as it was carried out under Prohibition, and then as it developed and spread to all fifty states after the repeal of Prohibition. Engagingly written, exhaustively researched,...
    $38.95
    $38.95
    $38.95
  • The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Themvolume 15 by Allport, Susan
    Susan Allport

    The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them Volume 15

    A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the fatty acids known as omega-3s. Writing with intelligence...
    $34.95
    $34.95
    $34.95
  • Zinfandel: A History of a Grape and Its Wine by Sullivan, Charles L.
    Charles L. Sullivan

    Zinfandel: A History of a Grape and Its Wine

    The Zinfandel grape--currently producing big, rich, luscious styles of red wine--has a large, loyal, even fanatical following in California and around the world. The grape, grown predominantly in California, has acquired an almost mythic status--in part because of the caliber of its wines and...
    $38.95
    $38.95
    $38.95
  • Eating Right in the Renaissance: Volume 2 by Albala, Ken
    Ken Albala

    Eating Right in the Renaissance: Volume 2

    Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on...
    $47.95
    $47.95
    $47.95
  • Camembert: A National Mythvolume 4 by Boisard, Pierre
    Pierre Boisard

    Camembert: A National Myth Volume 4

    Camembert-delectably fragrant, creamy-centered, neatly boxed-is the most popular and most famous French cheese. Originally made by hand in the Norman countryside, it is now mass-produced internationally, yet Camembert remains a national symbol for France, emblematic of its cultural identity. In this witty and entertaining...
    $42.95
    $42.95
    $42.95
  • The Physiology of Taste by Brillat-Savarin, Jean Anthelme
    Jean Anthelme Brillat-Savarin

    The Physiology of Taste

    "Tell me what you eat and I will tell you what you are," declares French author Jean Anthelme Brillat-Savarin in one of the aphorisms that introduces this 1825 masterpiece on the subject of cooking as an art and eating as a pleasure. Humorous, satirical,...
    $14.95
    $14.95
    $14.95
  • Tea Basics: A Quick and Easy Guide by Rasmussen, Wendy
    Ric Rhinehart

    Tea Basics: A Quick and Easy Guide

    TEA BASICS Your complete guide to the perfect cup Civilized, soothing, delicious, and relaxing . . . tea offers an ideal refuge from the fast pace and stressful demands of life today. But with the astonishing array of teas currently available, how do you...
    $22.00
    $22.00
    $22.00
  • Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat by Zaraska, Marta
    Marta Zaraska

    Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat

    One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried...
    $26.99
    $26.99
    $26.99
  • Theology on the Menu: Asceticism, Meat and Christian Diet by Grumett, David
    David Grumett

    Theology on the Menu: Asceticism, Meat and Christian Diet

    Food - what we eat, how much we eat, how it is produced and prepared, and its cultural and ecological significance- is an increasingly significant topic not only for scholars but for all of us. Theology on the Menu is the first systematic and...
    $49.95
    $49.95
    $49.95
  • The Anchor Brewing Story: America's First Craft Brewery & San Francisco's Original Anchor Steam Beer by Burkhart, David
    David Burkhart

    The Anchor Brewing Story: America's First Craft Brewery & San Francisco's Original Anchor Steam Beer

    The sweeping illustrated story of America's oldest and most iconic craft brewery, featuring a history of American brewing traditions and homebrew recipes for Anchor's top brews including Anchor Steam and California Lager "A tale of worldly curiosity, brilliance, persistence, and a thirst to succeed...
    $32.50
    $32.50
    $32.50
  • Extra Virginity: The Sublime and Scandalous World of Olive Oil by Mueller, Tom
    Tom Mueller

    Extra Virginity: The Sublime and Scandalous World of Olive Oil

    For millennia, fresh olive oil has been one of life's necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian"...
    $30.00
    $30.00
    $30.00
  • Gastronaut: Adventures in Food for the Romantic, the Foolhardy, and the Brave by Gates, Stefan
    Stefan Gates

    Gastronaut: Adventures in Food for the Romantic, the Foolhardy, and the Brave

    An irreverent journey through the culinary world of the exotic, the bizarre, and the truly extraordinary, Gastronaut is equal parts cookbook and quest book. For your bedside or your stoveside, this hilarious and captivating journey through some of the strangest food experiences, past and...
    $18.99
    $18.99
    $18.99
  • History of American Cooking by Smith, Merril D.
    Merril D. Smith

    History of American Cooking

    Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating. This book examines the history and practice...
    $45.00
    $45.00
    $45.00
  • 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...
    $31.00
    $31.00
    $31.00
  • Food in the United States, 1890-1945 by Elias, Megan J.
    Megan J. Elias

    Food in the United States, 1890-1945

    No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways. From the Gilded Age to the end of World War II, what, where,...
    $61.00
    $61.00
    $61.00
  • Cooking in Europe, 1650-1850 by Day, Ivan
    Ivan P. Day

    Cooking in Europe, 1650-1850

    From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes,...
    $55.00
    $55.00
    $55.00
  • Cooking in Europe, 1250-1650 by Albala, Ken
    Ken Albala

    Cooking in Europe, 1250-1650

    Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical...
    $55.00
    $55.00
    $55.00
  • Food in Early Modern Europe by Allen, Robert W.
    Ken Albala

    Food in Early Modern Europe

    Rarely do we read about the roles of food in history. Yet its study offers us a humanizing look at those who lived before us. This unique book examines food's importance during the massive evolution of Europe following the Middle Ages. It was a...
    $70.00
    $70.00
    $70.00
  • The Table Comes First: Family, France, and the Meaning of Food by Gopnik, Adam
    Adam Gopnik

    The Table Comes First: Family, France, and the Meaning of Food

    From the author of Paris to the Moon, a beguiling tour of the morals and manners of our present food mania, in search of eating's deeper truths. Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, and...
    $20.00
    $20.00
    $20.00
  • The Wild Vine: A Forgotten Grape and the Untold Story of American Wine by Kliman, Todd
    Todd Kliman

    The Wild Vine: A Forgotten Grape and the Untold Story of American Wine

    A rich romp through untold American history featuring fabulous characters, The Wild Vine is the tale of a little-known American grape that rocked the fine-wine world of the nineteenth century and is poised to do so again today. Author Todd Kliman sets out on...
    $15.00
    $15.00
    $15.00
  • The Physiology of Taste: Or Meditations on Transcendental Gastronomy; Introduction by Bill Buford by Brillat-Savarin, Jean Anthelme
    Jean Anthelme Brillat-Savarin

    The Physiology of Taste: Or Meditations on Transcendental Gastronomy; Introduction by Bill Buford

    A culinary classic on the joys of the table--written by the gourmand who so famously stated, "Tell me what you eat, and I will tell you what you are"--in a handsome new edition of M. F. K. Fisher's distinguished translation and with a new...
    $28.00
    $28.00
    $28.00
  • Out of the East: Spices and the Medieval Imagination by Freedman, Paul
    Paul Freedman

    Out of the East: Spices and the Medieval Imagination

    How medieval Europe's infatuation with expensive, fragrant, and exotic spices led to an era of colonial expansion and the discovery of new worlds The demand for spices in medieval Europe was extravagant and was reflected in the pursuit of fashion, the formation of taste,...
    $25.00
    $25.00
    $25.00
  • The Hamburger: A History by Ozersky, Josh
    Josh Ozersky

    The Hamburger: A History

    What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is...
    $46.00
    $46.00
    $46.00
  • The Other Milk: Reinventing Soy in Republican China by Fu, Jia-Chen
    Jia-Chen Fu

    The Other Milk: Reinventing Soy in Republican China

    In the early twentieth century, China was stigmatized as the "Land of Famine." Meanwhile in Europe and the United States, scientists and industrialists seized upon the soybean as a miracle plant that could help build modern economies and healthy nations. Soybeans, protein-packed and domestically...
    $32.00
    $32.00
    $32.00
  • Food and Cooking in Victorian England: A History by Broomfield, Andrea L.
    Andrea L. Broomfield

    Food and Cooking in Victorian England: A History

    Nine recipes serve as entry points for detailing the history of food production, cooking, and diet throughout Queen Victoria's reign in England. More than that, however, Broomfield offers an introduction to the world of everyday dining, food preparation, and nutrition during one of the...
    $55.00
    $55.00
    $55.00
  • All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present by Mennell, Stephen
    Stephen Mennell

    All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present

    So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that...
    $28.00
    $28.00
    $28.00
  • Note-By-Note Cooking: The Future of Food by This, Hervé
    Hervé This

    Note-By-Note Cooking: The Future of Food

    Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell...
    $16.95
    $16.95
    $16.95
  • The Winemaker's Hand: Conversations on Talent, Technique, and Terroir by Berkowitz, Natalie
    Natalie Berkowitz

    The Winemaker's Hand: Conversations on Talent, Technique, and Terroir

    In these fascinating interviews, winemakers from the United States and abroad clarify the complex process of converting grapes into wine, with more than forty vintners candidly discussing how a combination of talent, passion, and experience shape the outcome of their individual wines. Each winemaker...
    $29.95
    $29.95
    $29.95
  • Religion, Food, and Eating in North America by Zeller, Benjamin E.
    Benjamin E. Zeller

    Religion, Food, and Eating in North America

    The way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States,...
    $38.00
    $38.00
    $38.00
  • Chow Chop Suey: Food and the Chinese American Journey by Mendelson, Anne
    Anne Mendelson

    Chow Chop Suey: Food and the Chinese American Journey

    Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-century "chop suey" restaurants that pitched an altered version of Cantonese cuisine to white patrons despite a...
    $37.00
    $37.00
    $37.00
  • Let the Meatballs Rest: And Other Stories about Food and Culture by Montanari, Massimo
    Massimo Montanari

    Let the Meatballs Rest: And Other Stories about Food and Culture

    Known for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and engaging essays, this collection provides stimulating food...
    $26.00
    $26.00
    $26.00
  • The Secret Financial Life of Food: From Commodities Markets to Supermarkets by Newman, Kara
    Kara Newman

    The Secret Financial Life of Food: From Commodities Markets to Supermarkets

    One morning while reading Barron's, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. "Buy breakfast," he told investors, referring to the increasing value of pork belly and frozen orange juice futures. The statement inspired Newman...
    $19.95
    $19.95
    $19.95
  • Cheese, Pears, & History in a Proverb by Montanari, Massimo
    Massimo Montanari

    Cheese, Pears, & History in a Proverb

    "Do not let the peasant know how good cheese is with pears" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival cookbooks, agricultural and dietary treatises, literary works, and anthologies of beloved sayings,...
    $25.00
    $25.00
    $25.00
  • Food and Faith in Christian Culture by Albala, Ken
    Ken Albala

    Food and Faith in Christian Culture

    Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the...
    $34.00
    $34.00
    $34.00
  • Craving Earth: Understanding Pica: The Urge to Eat Clay, Starch, Ice, and Chalk by Young, Sera
    Sera Young

    Craving Earth: Understanding Pica: The Urge to Eat Clay, Starch, Ice, and Chalk

    Humans have eaten earth, on purpose, for more than 2,300 years. They also crave starch, ice, chalk, and other unorthodox items of food. Some even claim they are addicted and "go crazy" without these items, but why? Sifting through extensive historical, ethnographic, and biomedical...
    $27.00
    $27.00
    $27.00
  • British Food: An Extraordinary Thousand Years of History by Spencer, Colin
    Colin Spencer

    British Food: An Extraordinary Thousand Years of History

    Until the middle of the nineteenth century, English cuisine was known throughout Europe as extraordinarily stylish, tasteful, and contemporary, designed to satisfy sophisticated palates. So, as Colin Spencer asks, why did British food "decline so direly that it became a world-wide joke, and how...
    $60.00
    $60.00
    $60.00
  • Revolution in Eating: How the Quest for Food Shaped America by McWilliams, James
    James McWilliams

    Revolution in Eating: How the Quest for Food Shaped America

    Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation....
    $24.95
    $24.95
    $24.95
  • A Revolution in Eating: How the Quest for Food Shaped America by McWilliams, James
    James McWilliams

    A Revolution in Eating: How the Quest for Food Shaped America

    Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation....
    $39.95
    $39.95
    $39.95

Recently Viewed Products