Cooking - History

In 1982, just a few years after Joe Coulombe founded Trader Joe's, we received a TJ's flyer at our house. We left this flyer in our car, where it lay hidden for 35 years. (Hoarders unite ) A fan of culinary history, I wanted...

After 350 years of settlement, British African cookery heritage draws on a creative mix of Tudor spices, Indian feasting, Malaysian gastronomy, Victorian gentlemen's club dinners, and Boer survival rations. Across the snow-capped mountains of Uganda to arid northern Nigeria; from the golden beaches of...

One of West Africa's earliest recipe books, "The Ghana Cookery Book" was first published in Accra in 1933. Over 800 recipes make use of a wealth of local ingredients: ripe, tropical fruit, abundant fresh fish from the Atlantic Ocean, exotic spices, and a profusion...

First published in 1909, Zimbabwe's earliest cookery book will entrance you with over 230 recipes for African delicacies: aromatic green fig preserve; savoury bobotie (a curried meat-loaf that reflects southern Africa's Malay heritage); zesty lemon pudding, and warm, spicy gingerbread. Zimbabwean originals, every one....

In Creole Italian, Justin A. Nystrom explores the influence Sicilian immigrants have had on New Orleans foodways. His culinary journey follows these immigrants from their first impressions on Louisiana food culture in the mid-1830s and along their path until the 1970s. Each chapter touches...

Today, Peru is recognized as one of the top food destinations on the planet. But twenty-five years ago, the world's foodies focused their attention elsewhere--except for wine merchant-turned-archaeologist and art historian Robert Bradley. This delightful book is the product of twenty-five years of exquisite...

Beignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native...

After Hurricane Katrina in 2005, many high-profile chefs in New Orleans pledged to help their city rebound from the flooding. Several formed their own charitable organizations, including the John Besh Foundation, to help revitalize the region and its restaurant scene. A year and a...

At no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government's attempt to raise pork prices through the mass slaughter of miliions of "unripe" little pigs. This contradiction was widely perceived as...

In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnaci Pinedo a century earlier. A landmark of American cuisine first published in...

This absorbing narrative follows the craft community of French chocolatiers-members of a tiny group experiencing intensive international competition-as they struggle to ensure the survival of their businesses. Susan J. Terrio moves easily among ethnography, history, theory, and vignette, telling a story that challenges conventional...

The French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English society discovered the French chef and the English-speaking world has never been the same. This delicious anthology brings together the major...

Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.Author: Melitta Weiss AdamsonISBN-10: 0415803616ISBN-13: 9780415803618Publisher: RoutledgeLanguage: EnglishPublished: 06/02/2012Pages: 272Format: PaperbackWeight: 0.82lbsSize: 9.00h x 6.00w x 0.58d

One of The Globe and Mail's Best Gift Books of 2023! "You've heard (and probably asked) this question a million times: 'Where did you go for dinner?'" A love letter to 150 Canadian restaurants, and the stories and people behind them--from pre-Confederation to present...

In this innovative and insightful book, Elizabeth Engelhardt argues that modern American food, business, caretaking, politics, sex, travel, writing, and restaurants all owe a debt to boardinghouse women in the South. From the eighteenth century well into the twentieth, entrepreneurial women ran boardinghouses throughout...

Since biblical times, the Judeo-Christian lifestyle has centered on meals. Extending hospitality to both friends and strangers was a divine command, and an invitation to dine was sacred. The Judeo-Christian bible is peppered with stories of meals; these range from simple meals put together...

Drinking yerba mate is a daily, communal ritual that has brought together South Americans for some five centuries. In lively prose and with vivid illustrations, Rebekah E. Pite explores how this Indigenous infusion, made from the naturally caffeinated leaves of a local holly tree,...

Frederick Kaufman offers a piquant sampling of American history by way of the stomach.Travel with him as he tracks down our earliest foodies; discovers the secret history of Puritan purges; introduces diet gurus of the nineteenth century such asWilliam Alcott, who believed that "nothing...

Poached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy's house. As the most striking of paradoxes, the egg exists in happy suspension between humble household ingredient and ever-powerful source of life. One of the most enduring symbols...

How does a boy from a poor farmhouse in the Italian mountains end up running one of London's most popular restaurants? How does he get to count among his friends and customers Freddie Mercury, George Michael, and Prince Edward? How does he learn to...

From Michael Pollan to locavores, Whole Foods to farmers' markets, today cooks and foodies alike are paying more attention than ever before to the history of the food they bring into their kitchens--and especially to vegetables. Whether it's an heirloom tomato, curled cabbage, or...

'[Sumayya Usmani is] the go-to expert in Pakistani cuisine' - BBC Good Food Magazine 'Sumayya Usmani is a brilliant storyteller. She transports us with her delicious descriptions of the smells and flavours of the kitchen.' - Jay Rayner, award-winning writer and food critic Award-winning...

Before Julia Child introduced the American housewife to France's cuisine bourgeoise, before Alice Waters built her Berkeley shrine to local food, before Wolfgang Puck added Asian flavors to classical dishes and caviar to pizza, the restaurateurs and entrepreneurs of the early twentieth century were...

An extraordinary group of men who met over 70 years to appreciate some of the greatest Bordeaux vintages ever. Full of wit, humour and passion for some extraordinary wines.Author: Neil McKendrickISBN-10: 1913141349ISBN-13: 9781913141349Publisher: Academie Du Vin Library LtdLanguage: EnglishPublished: 12/10/2022Pages: 300Format: HardcoverWeight: 2.24lbs

This amazing collector's cookbook contains the history of many of America's favorite holidays, along with deliciously wonderful recipes to celebrate them with. Make your holidays more meaningful by knowing where our cherished traditions came from. Gather with family and friends to enjoy some of...

This little cookbook is a favorite of many Floridians. For more than ten years, Lowis Carlton traveled Florida, collecting and testing recipes found to be popular with different cultures in all the regions of the state. Iconic recipes include Greek lamb kabobs from Tarpon...

The American Gilded Age (1868 to 1900) and its extreme extravagance continue to be a source of wonder and fascination, particularly for foodies. The style and excessiveness of this era has ties to modern popular culture through books, films, and television shows, including The...

- An exquisite selection of raw milk cheeses by cheese refiner Fr馘駻ic Van Tricht and cheesemaker Giedo De Snijder- Behind the scene stories of the producers and the products- Includes practical flavor profiles and food pairing tipsMaking cheese is an art, tasting cheese is...

This book has been considered by academicians and scholars of great significance and value to literature. This forms a part of the knowledge base for future generations. So that the book is never forgotten we have represented this book in a print format as...

Feeding Fascism explores how women negotiated the politics of Italy's Fascist regime in their daily lives and how they fed their families through agricultural and industrial labour. The book looks at women's experiences of Fascism by examining the material world in which they lived...

Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial...

Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial...

An inspiring celebration of the everyday miracle of homemade bread Over the course of a year, Robert Penn learns how to plant, harvest, thresh and mill his own wheat, in order to bake bread for his family. In returning to this pre-industrial practice, he...

Renowned sinologist Thomas O. Hlmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Hlmann details...

Menu Design in Europe is a mouthwatering feast for the eyes, featuring hundreds of European menus from the early 19th century to the end of the millennium. At once a history of continental cuisine and a sprawling survey of graphic styles, Menu Design in...

As the Women's Institute turns 100, this beautifully packaged book, curated by food journalist Mary Gwynn, brings together the 100 best-loved members' recipes nationwide. Organized decade by decade, and setting each recipe in its historical and social context, it spans everything from jams and...

You've heard it from doctors, nutritionists, and your mom: breakfast is the most important meal of the day. It's also one of the most diverse, varying greatly from family to family and region to region, even while individuals tend to eat the same thing...

Deep-fried in facts and cultural insight, a mouth-watering history of this briny staple--complete with salt and vinegar, mushy peas, and tartar sauce. Double-decker buses, bowler hats, and cricket may be synonymous with British culture, but when it comes to their cuisine, nothing comes to...

A look at the history and culture of food, wine, and culinary culture in southern Ontario's Niagara region. The Niagara region has a unique culinary history and tradition. From its mild microclimate that supports the cultivation of tender fruits -- peaches, cherries, and more...

Enjoy Celebrated Recipes from Top Hotels and Restaurants of Their EraDiscover amazing signature recipes lost to time from the most fashionable hotels and restaurants of bygone times. Part vintage nostalgia, part history tour, but all great food, the recipes--often inseparable from their legendary haunts--were...

For everything there is a season -- and beer is no exception. Best-selling author Randy Mosher leads you on a delicious tour of beer-tasting opportunities throughout the year, guiding you through all the best seasonal beer releases and festivals. Discover which beers are best...

Over the years, Boston has been one of America's leading laboratories of urban culture, including restaurants, and Boston history provides valuable insights into American food ways. James C. O'Connell, in this fascinating look at more than two centuries of culinary trends in Boston restaurants,...

The updated edition of this best-selling cookbook features a delicious collection of recipes from every strata of classical civilization, all accessible to the contemporary cook. Using a subtle mix of sweet and sour flavours, fragrant herbs, creamy cheesecakes and hearty red wines, ancient Mediterranean...

With over 120 stunning color photographs and illustrations, Chinese Tea is an exploration of this treasured beverage in China. An excellent companion for those who have an interest in Chinese tea and its rich traditions. Learn about the history of Chinese tea, the 10...

"An intriguing exploration of one of the most mysterious symbolic Passover foods"--Cover.Author: Susan WeingartenISBN-10: 159264516XISBN-13: 9781592645169Publisher: Toby PressLanguage: EnglishPublished: 03/24/2019Pages: 192Format: HardcoverWeight: 0.70lbsSize: 8.80h x 5.80w x 0.80d

A cookbook with a historic recipe anthology does not easily define the wonder of tracking the evolution of the cookbook and the modernization of the kitchen. Pamela Kure Grogan's My Cookbook Passion draws upon a vintage selection from her 3,000 volume cookbook collection showcasing...

It's entirely about Fish and Chips. In the course of which it's also about the Bar-Kokhba revolt of 136AD, the potato-related causes of the French Revolution, a Durham coal-owner's predilection for Hannahs, the British Camel Corps, the Gr匇svn Volcano, George Washington, the fighting Belgian...

Acknowledging how today's wine sales and consumption are far outpacing those of beer and spirits, this examination addresses questions commonly asked by the novice and experienced oenophile alike. Using short anecdotes with a dash of humor to present intriguing facts about wine, this consideration...

Compiling more than 100 family recipes, founder of the Akron Recipe Project Judy Orr James serves up a history of home cooking in the Rubber City. From the city's founding in 1825 through the years following World War II, numerous ethnic and cultural groups...

Culinary Memories from Philadelphia's Past...Beyond the Cheesesteak Long before Philadelphia's food scene was splashed on covers of Bon Appetit and local establishments garnered accolades like America's best restaurant, culinary pioneers set the city's restaurant industry ablaze. Frenchman Georges Perrier brought the city the highest,...