History

From Helene Jawhara Piner, Gourmand World Cookbook Award-winning author of Sephardi: Cooking the History, comes a collection of 125 meticulously crafted recipes showcasing the enduring flavors that define Sephardic culinary heritage.Matzah and Flour:...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781467135467Author Denise ClemonsFormat PaperbackPage Count 144Imprint Arcadia PublishingPublisher Arcadia PublishingWeight(grams) 354gDimensions(mm) 229mm...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781493866717Author Lesley WardFormat PaperbackPage Count 32Imprint Teacher Created Materials, IncPublisher Teacher Created Materials, IncWeight(grams)...

When Americans think of brunch, they typically think of Sunday mornings swelling into early afternoons; mimosas and bloody Marys; eggs Benedict and coffee cake; bacon and bagels; family and friends. This book presents a modern history of brunch not only...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781596295957Author Peter G. RoseFormat PaperbackPage Count 157Imprint Arcadia PublishingPublisher Arcadia PublishingWeight(grams) 272gDimensions(mm) 210mm *...

Food historian and award-winning author Peter Rose gives us an enlightening sampling of historical Dutch recipes adapted for the modern kitchen. From cookies and custards to savory dishes and salads, Rose shows that historical cooking-whether done over...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781626195660Author Steve StaceyFormat PaperbackPage Count 112Imprint Arcadia PublishingPublisher Arcadia PublishingWeight(grams) 227gDimensions(mm) 222mm *...

The first Europeans to settle on the Aboriginal land that would become known as Australia arrived in 1788. From the first these colonists were accused of ineptitude when it came to feeding themselves: as legend has it they nearly starved to death because...

Social media platforms have quickly become integral to most people's lives, both privately and professionally. This is the first book to illuminate the trend of relying on social media in the food world. Engaging in social media is fun, but it is also...

What do we mean when we call any group a cult? Defining that term is a slippery proposition - the word cult is provocative and arguably pejorative. Does it necessarily refer to a religious group? A group with a charismatic leader? Or something darker...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781467153263Author Amy BizzarriFormat PaperbackPage Count 176Imprint History PressPublisher History PressWeight(grams) 386gDimensions(mm) 228mm * 155mm *...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781401969509Author Jeff HendersonFormat PaperbackPage Count 336Imprint Hay HousePublisher Hay HouseWeight(grams) 454g

A pioneering history of the Carolina rice kitchenThe rice kitchen of Carolina was the result of myriad influences-Persian, Arab, French, English, and African-but it was primarily the creation of enslaved African American cooks. And it evolved around the...

Welcome to the table! This is a love story about an ambassador and two Texans. Not any ol' ambassador or any ol' Texans. He was Lyndon Baines Johnson, and she was Claudia Alta Taylor, better known as Lady Bird Johnson. The ambassador is food. Food...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018163Author Harlan WalkerFormat PaperbackPage Count 300Imprint Prospect BooksPublisher Prospect Books

The Sazerac, the Hurricane, and the absinthe glass of Herbsaint are among the many well-known creations native to New Orleans's longstanding drinking culture. But more than vehicles for alcohol, the cocktails and spirits that complement the city's...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780826504906Author Rebecca IngramFormat HardbackPage Count 220Imprint Vanderbilt University PressPublisher Vanderbilt University PressWeight(grams) 363g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780525433033Author Alex Prud'hommeFormat PaperbackPage Count 528Imprint Vintage BooksPublisher Random House USA IncWeight(grams) 561gDimensions(mm) 233mm *...

Winner of the 2018 First Book Prize from the Association for the Study of Food and Society For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine...

Winner of the 2018 First Book Prize from the Association for the Study of Food and Society For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine...

The story of bourbon production is a tale of American innovation, industry, and craft. Join photographer Carol Peachee on a visual journey from farm to bottle, with stunning images of the distilleries, farms, copper, brass, and steel works, cooperages...

Big Night (1996), Ratatouille (2007), and Julie and Julia (2009) are more than films about food-they serve a political purpose. In the kitchen, around the table, and in the dining room, these films use cooking and eating to explore such themes as...

Chicago began as a frontier town on the edge of white settlement and as the product of removal of culturally rich and diverse indigenous populations. The town grew into a place of speculation with the planned building of the Illinois and Michigan canal,...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781976600128Author Harva HachtenFormat PaperbackPage Count 416Imprint Wisconsin Historical Society PressPublisher Wisconsin Historical Society...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781909248441Author Mark McWilliamsFormat PaperbackPage Count 368Imprint Prospect BooksPublisher Prospect Books

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018668Author Susan FriedlandFormat PaperbackPage Count 320Imprint Prospect BooksPublisher Prospect Books

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018590Author Susan FriedlandFormat PaperbackPage Count 320Imprint Prospect BooksPublisher Prospect Books

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781626194588Author Don ChowFormat PaperbackPage Count 174Imprint Arcadia PublishingPublisher Arcadia PublishingWeight(grams) 408gDimensions(mm) 222mm *...

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...

The neighborhoods that make up Chicago's rich cultural landscape have been defined by the restaurants that anchor them. In Local Flavor, the popular food writer Jean Iversen chronicles eight beloved local eateries, from Chinatown on the South Side to...

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...

What was served at President James K. Polk's White House dinners? What foods graced the table of John Sevier, Tennessee's First Governor? In Taproots of Tennessee, Lynne Drysdale Patterson answers these questions and more, exploring nearly two centuries...

From corn flakes to pancakes, Breakfast: A History explores this "most important meal of the day" as a social and gastronomic phenomenon. It explains how and why the meal emerged, what is eaten commonly in this meal across the globe, why certain foods...

American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy...

From the sacred fudge served to India's gods to the ephemeral baklava of Istanbul's harems, the towering sugar creations of Renaissance Italy, and the exotically scented macarons of twenty-first century Paris, the world's confectionary arts have not only...

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...

The largest edible fruit native to the United States tastes like a cross between a banana and a mango. It grows wild in twenty-six states, gracing Eastern forests each fall with sweet-smelling, tropical-flavored abundance. Historically, it fed and...

"Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives...Twitty wishes to start a conversation where people...

In Vietnam during the long nineteenth century from the Tây Son rebellion to the 1920s, individuals negotiated changing interpretations of their culinary choices by their families, neighbors, and governments. What people ate reflected not just who they...

The history of coffee is much more than the tale of one nonessential good-it is a lens through which to consider various strands of world history, from food and foodways to religion and economics and sociocultural history.A Rich and Tantalizing Brew...