Food: A Culinary History

Reducere. Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery Jamaican jerk chicken, or slurping the broth from...

Reducere. The Sazerac, the Hurricane, and the absinthe glass of Herbsaint are among the many well-known creations native to New Orleans's longstanding drinki...

Reducere. ``Very cool...a breezy American culinary history that you didn't know you wanted`` (Bon Appetit) reveals a fascinating look at our past and uses lo...

Reducere. This alluring novel of friendship, love, and cuisine brings the best-selling author of Lost in Translation and A Cup of Light to one of the great C...

Reducere. Robust and delicious, beans and field peas have graced the tables of southerners for generations, making daily appearances on vegetable plates, sid...

Reducere. Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and a...

Reducere. DescriptionIf you are looking to travel to Italy for the sole purpose of eating the best Italian food out there, Emilia Romagna is the place to go....

Reducere. DescriptionAnnapurna is a collection of dishes from Nalini's childhood memories and the changing food and eating habits she observed in Fiji and ot...

Reducere. This is a book about Australian food, the unique flora and fauna that nourished the Aboriginal peoples of this land for over 50 000 years. It is be...

Reducere. Iowa's delectable cuisine is quintessentially midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences. Classics...

Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and a...

Reducere. "A fascinating blend of culinary history and the science of taste" (Publishers Weekly, starred review), from the first bite taken by our ancestors ...

Reducere. In Near a Thousand Tables, acclaimed food historian Felipe Fernandez-Armesto tells the fascinating story of food as cultural as well as culinary hi...

Reducere. In grocery store aisles and kitchens across the country, smiling images of ``Aunt Jemima`` and other historical and fictional black cooks can be fo...

Reducere. Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass food history. Kentucky's cuisine can be traced back to Chero...

Reducere. Memphis is equal parts music and food--the products of a community marked with grit and resiliency. The city's blues and soul music have lifted spi...

DescriptionA global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 yearsToday's food-lov...

DescriptionAdapted from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true h...

Reducere. A comprehensive cooking bible from The Culinary Library on the World's greatest soups with over 300 recipes, with additional chapters on garnishes,...

Award NameJames Beard Foundation Book AwardsAward categoryAmericanDescriptionFrom the acclaimed team behind Manhattan's three-Michelin-starred Elev...

Reducere. DescriptionAtlanta's cuisine has always been an integral part of its identity. From its Native American agricultural roots to the South's first int...

DescriptionAN ENTHRALLING ANDALUCIAN CULINARY JOURNEY FROM SIERRA TO SEA Andaluz is a cookbook that bridges past and present in southern Spain. For...

DescriptionFrom Maui native and popular food blogger Alana Kysar, this gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures ...

Description"An apple is an excellent thing--until you have tried a peach." --George du Maurier Chef Belinda Smith-Sullivan, granddaughter of Missis...

Reducere. In Creole Italian, Justin A. Nystrom explores the influence Sicilian immigrants have had on New Orleans foodways. His culinary journey follows thes...

Reducere. The Story of Corn is a unique compendium, drawing upon history and mythology, science and art, anecdote and image, personal narrative and epic to t...

The Moosewood Cookbookhas inspired generations to cook simple, healthy, and seasonal food. A classic listed as one of the top ten best-selling cook...

Reducere. Inspired by her new home in New England and the slow food movement re-energizing sustainable farming, Kate Christensen picks up where she left off ...

DescriptionMaine's Downeast culinary history begins well before explorers arrived in the 1500s. Some of the food preparation and preservation techn...

DescriptionNew full color edition Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces readers to ...

Take a colorful tour of Japan's capital with this alternative Japan travel guide that explores Tokyo's distinctive architecture, fashion, food, and...

Reducere. How about a nice dish of Colonial Squirrel Pie with a side of milkweed shoots? If that doesn't grab you, you might think about trying some Garbage ...

Reducere. PRESERVING FOOD AND CULTURE THE LEBANESE WAY -- The very best memories connecting us to time and place are often stimulated by the tastes and smell...

Reducere. Contributor(s): Author: Adrienne N. Hew CnThis is the ORIGINAL book about eating cock. All other "cock" books are impostors " "Adrienne Hew has add...

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for scie...

Reducere. *Winner of the Gold trophy for Best Food Book and Grand Prix award at the Gourmet Voice Food Media awards in Cannes, France* In Saha, world renowne...

Reducere. The nationally syndicated columnist and bestselling author of Ask a Mexicanpresents a fascinating and tasty trip through the history and culture of...

In the West, we have identified only four basic tastes--sour, sweet, salty, and bitter--that, through skillful combination and technique, create de...

Reducere. "The ordinary tortilla was an extraordinary bond between the human and divine. . . . From birthdays to religious ceremonies, the people of Mesoamer...

Richmond's culinary history spans more than four hundred years and includes forgotten cooks and makers who paved the way for Richmond's vibrant mod...

Reducere. ``Edifying from every point of view--historical, cultural, and culinary.`` --David Tanis, author of A Platter of Figs and Other Recipes It's a culi...

What do eggs, flour, and milk have in common? They form the basis of waffles, of course, but these staples of breakfast bounty also share an evolut...

Reducere. Over thousands of years, Native Americans in what is now Texas passed down their ways of roasting, boiling, steaming, salting, drying, grinding, an...

Reducere. Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass food history. Kentucky's cuisine can be traced back to Chero...

DescriptionAmerican Advertising Cookbooks: How Corporations Taught Us to Love Spam, Bananas, and Jell-O is a deeply researched and entertaining sur...

The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world,...

Reducere. This richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Mid...

B format edition of Kurlansky's history of salt and its influence on the events of history and on the culinary traditions of nations around the wor...

Reducere. "Like many miniencyclopedias, this one is studded with often intriguing facts."-KirkusNew York Post Required Reading and an Entertainment Weekly To...

Reducere. DescriptionWine is seen as the natural partner of many great cuisines, but few people associate it with Persian food, one of the world's most sophi...

Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great ...

Reducere. In John Kennedy Toole's iconic novel, Ignatius J. Reilly is never short of opinions about food or far away from his next bite. Whether issuing gibe...

If we are what we eat, Kat Robinson is made of Arkansas cuisine. Thefood historian, travel writer and TV host has spent a lifetime withinThe Natura...

Reducere. DescriptionAustin has staked its claim as the seat of innovative culinary movements, and its food culture mirrors the transformations taking place ...

Reducere. Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river ...

Reducere. There are many things that are big in Texas: Wide open spaces, personalities, hair, but above all, there's flavorUnited Tastes of Texas is your geo...