Cooking - History

Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta...

There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides,...

He presided over Virginia's great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia's mountain spas, and fed two generations of Richmond epicures with terrapin and turkey. This...

Glossy magazines write about them, celebrities give their names to them, and you'd better believe there's an app (or ten) committed to finding you the right one. They are New York City restaurants and food shops. And their journey to international notoriety is a...

Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes-it was unthinkable that a gourmet chef would stoop to plate a burger...

A provocative look at how and what Americans eat and why--a flavorful blend of The Omnivore's Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat.Food writer and Culinary Institute of America program director Sophie Egan...

An all-access history of the evolution of the American restaurant chefChefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes...

This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that...

Feast on this smorgasbord of poems about eating and cooking, exploring our relationships with food.From recipes for love to recipes for disaster, you will be entertained and engaged by this poetry from one of New Zealand's brightest rising poets.Author: Mae SakiestewaISBN-10: 853182995XISBN-13: 9798531829955Publisher: Independently...

"Informative and full of big flavors, this is a delicious and accessible introduction to Caribbean food for novices; will be a welcome addition to library shelves." --Library Journal Through 80+ recipes, Code Noir tells the interesting and complex story of Caribbean cuisines that are...

Willis Johnson was born in 1858 and became a house slave, responsible for cooking and chopping wood for woodburning stoves, as well as other duties. He invented the mechanical mixer-or eggbeater-to help in the kitchen, especially when creating chocolate, lemon, and coconut cakes. He...

World War 2 saw rationing of food and other items in Britain. The war effort plus a blockade of imported food to Britain led to shortages. Many foods such as bananas were not available. Other basic foods - such as meat, sugar and eggs...

The world loves chocolate and chances are you do too. This enjoyable book, written by two leading dieticians, will serve to deepen your love and also your understanding of chocolate. The authors help you explore some surprising applications of chocolate to your life: from...

Feast on this smorgasbord of poems about eating and cooking, exploring our relationships with food.From recipes for love to recipes for disaster, you will be entertained and engaged by this poetry from one of New Zealand's brightest rising poets.Author: Kimbery ShidlerISBN-10: 8531842824ISBN-13: 9798531842824Publisher: Independently...

Enjoy Recipes and Lore with Cocktail Hour around the WorldMade for craft cocktail enthusiasts and those looking for interesting happy-hour recipes--sit, sip, and celebrate your evenings away with Cocktail Hour Around the World. Jump into the history and the exciting lores of cocktail hours...

Welcome to The Joy of Hannukah, the ultimate cookbook for celebrating the Festival of Lights! Hannukah is a time for family, friends, and delicious food, and this cookbook has everything you need to create memorable meals and treats that will delight your loved ones.In...

The illustrations on these chic notecards are all taken from award-winning designer Caz Hildebrand's The Grammar of Spice, a culinary resource that illuminates the role of spices in food and in our cultural identity. Inspired by the work of Owen Jones, one of the...

A sweeping overview of how and what humans have eaten in their long history as a species The Story of Food in the Human Past: How What We Ate Made Us Who We Are uses case studies from recent archaeological research to tell the...

Red Sauce traces the evolution of popular Italian-American foods like lasagna, eggplant parmigiana, and penne alla vodka while seeking the origins of these "red sauce" recipes, debunking myths, and examining how Italians lost their foreign otherness as Americans embraced Italian-American cuisine over the Twentieth...

This heartfelt ode to the meditative practice of drinking tea examines the origins of traditional tea culture in the East, revealing how a good cuppa can elevate both the mind and spirit Traditionally in China and Japan, drinking a cup of tea was an...

As the first to write a basic book in English on winemaking from the winemaker's point of view, Philip Wagner has long been considered an authority on the subject, and his book American Wines and Wine-Making has become a bible for small producers and...

Author: Marion HarlandISBN-10: 1441407952ISBN-13: 9781441407955Publisher: Createspace Independent Publishing PlatformLanguage: EnglishPublished: 01/11/2009Pages: 256Format: PaperbackWeight: 0.65lbsSize: 8.00h x 5.25w x 0.58d

Tea drinking in Victorian England was a pervasive activity that, when seen through the lens of a century's perspective, presents a unique overview of Victorian culture. Tea was a necessity and a luxury; it was seen as masculine as well as feminine; it symbolized...

Revive your inner pilgrim and master the art of colonial cooking with sixty recipes celebrating America's earliest days! From their voyage on the Mayflower to the days of the American Revolution, early American settlers struggled to survive in the New World. Join us as...

Dill. A staple herb in a Romanian kitchen.Dracula. The infamous Romanian vampire.Romania-a hidden gem of Eastern Europe-is better known for its brush with communism than its cuisine. But, just because it's hidden, doesn't mean it's forgotten. Filled with lush ingredients, many picked fresh from...

Enjoy the Opulence of the Roaring 20sIntroducing a cookbook that will transport your taste buds back to the enchanting era of the Roaring Twenties! This unique collection of 55 vintage recipes will whisk you away to a time of unparalleled glamour and indulgence. Inspired...

Elizabeth Aldrich is Curator Emeritus of Dance at the Library of Congress. She is the author of From Ballroom to Hell: Grace and Folly in Nineteenth-Century Dance.Author: Elizabeth AldrichISBN-10: 143849307XISBN-13: 9781438493077Publisher: State University of New York PressLanguage: EnglishPublished: 11/02/2023Pages: 392Format: PaperbackWeight: 1.15lbsSize: 9.00h x...

If you are interested in pepper--its provenance, history, taste, and uses--then this is a book for you. J.E. Barth recounts the fascinating history of pepper from ancient times through the present and traces the challenges at each step of the pepper supply chain as...

The pursuit of balance pervades everyday life in rural Yucat疣, Mexico, from the delicate negotiations between a farmer and the neighbor who wants to buy his beans to the careful addition of sour orange juice to a rich plate of eggs fried in lard....

Eating is a pleasure in the South Carolina capital these days, thanks to chefs, farmers and artisanal purveyors who feed an insatiable hunger for anything fresh, local and delicious. Columbia offers a bounty for enthusiasts--places like the urban farm City Roots, the all-local farmers'...

At last Dandelions, Rhubarb, and the W.P.A., written by Vaughn Hammond, is available again. First published in 1979, it sold out many times on the East Coast and, now, it is available to a whole new generation. Enjoy the history and recipes of the...

SEAFOOD Makes You Live 10 Years More ✩ Read this book for FREE on the Kindle Unlimited NOW ✩Yepppp. That is the truth. So now, let's take a look at delicious recipes you can prepare at home in the book "50 Swordfish Recipes" 50...

A collection of classic recipes from pre-World War 2. Many of these recipes were handed down through families and are still popular today. When they were originally created certain ingredients were in short supply, so some of the recipes are quite basic. Whether you...

Fascinating histories of fifteen great lodges located in ten national parks unfold in this beautiful book. Chefs from each lodge share signature recipes that help create the ultimate in the national park lodge experience.Author: Kathleen BryantISBN-10: 0873589009ISBN-13: 9780873589000Publisher: Cooper Square PubLanguage: EnglishPublished: 04/16/2007Pages: 160Format:...

Bound to the Fire not only uncovers their rich and complex stories and illuminates their role in plantation culture, but it celebrates their living legacy with the recipes that they created and passed down to future generations.Author: Kelley Fanto DeetzISBN-10: 0813198542ISBN-13: 9780813198545Publisher: University Press...

A oenophile's guide to all things wineRed, white, sparkling or rosé - arguably no other alcoholic drink has had more impact on our society than wine. From its earliest iterations in earthenware jars all the way to the bottles we find lining supermarket shelves...

Since its inception in Paris over 250 years ago, the restaurant has been a welcome, essential element of city life. With urban regions rapidly growing around the globe, today's restaurants will play an increasingly vital role in sustaining communities. As with other modern necessities,...

Vintage, Retro, Through back Recipes from the '50sIf you're looking to relive the good old days of the 1950s, there's no better way to do it than by trying out some of the classic vintage recipes from that era. And what better way to...

In nineteenth-century Europe and North America, an organized vegetarian movement began warning of the health risks and ethical problems of meat eating. Presenting a vegetarian diet as a cure for the social ills brought on by industrialization and urbanization, this movement idealized South Asia...

Informative history of the food and culture in New Orleans . Given from Chef Antonio"s perspective on things you might not know about The Crescent City.Author: Antonio RogersISBN-10: 1980974349ISBN-13: 9781980974345Publisher: Independently PublishedLanguage: EnglishPublished: 06/10/2023Pages: 80Format: PaperbackWeight: 0.26lbsSize: 9.00h x 6.00w x 0.17d

A book without precedent, skirting the line between recipe-book, memoir, history and philosophy, Jean-Anthelme Brillat-Savarin's The Physiology of Taste is edited with an introduction by Anne Drayton in Penguin Classics. Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to...

*A Finalist for the Spirited Award for Best New Book on Drinks Culture, History or Spirits**A Guardian Best History and Politics Book of 2022*"At last, the feminist history of booze we've been waiting for!" --Amy Stewart, author of The Drunken BotanistThe James Beard Award-winning...

A fascinating and comprehensive introduction to the geography, culture, and history of wine that identifies the significance of this simple beverage throughout human history and today. Wine was one the key founding foods of Western culture (bread and oil being the other two). It...

An accessible and informative introduction to pasta, this pocket guide offers an engaging overview of a beloved food, exploring its history and many varieties as well as giving a taste of its countless culinary possibilities From farfalle and fusilli to fettucine and beyond, this...

Prepare to take your love of coffee to the next level with this richly aromatic tour of the world's favorite drink, from bean to cup and beyond. Happiness comes in all shapes and sizes: espresso, cortado, flat white, latte, cappuccino... We wake up and...

Celebrate your love of classic Disney animated films and make your kitchen magical with this comprehensive cookbook, inspired by beloved Disney films from 1937 to now, including Fantasia, Mulan, and more, and a beautiful exclusive apron packaged in a deluxe gift box. Experience delicious...

Author: Daisy KingISBN-10: 0871975629ISBN-13: 9780871975621Publisher: Historic Hospitality BooksLanguage: EnglishPublished: 01/04/2011Pages: 128Format: PaperbackWeight: 0.75lbsSize: 8.80h x 5.90w x 0.60d

Known for his modern take on classic Austrian cuisine, Chef Kurt Gutenbrunner shares his favorite contemporary and traditional recipes, and the cultural heritage that has inspired him. Internationally acclaimed Austrian chef Kurt Gutenbrunner, whose New York City restaurants include Cafe Sabarsky, Wallse, and Blaue...

A wonderfully entertaining, often surprising history of presidential taste, from the grim meals eaten by Washington and his starving troops at Valley Forge to Trump's fast-food burgers and Biden's ice cream--what they ate, why they ate it, and what it tells us about the...

Maria Parloa inspired a generation of chefs with her scientific method of cooking. Originally published in 1880, this book aimed to provide a practical cookbook for ﾒyoung housekeepersﾓ with author-tested recipes that use easier methods and less expensive ingredients than those in other books.Author:...