History

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages,...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780692645987Author Robynne Elizabeth MillerFormat PaperbackPage Count 132Imprint Practical Pioneer PressPublisher Practical Pioneer PressWeight(grams)...

Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern...

We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural...

Renowned sinologist Thomas O. Hollmann 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...

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages,...

For decades, many have doubted the existence of American cuisine, believing that hamburgers, hot dogs and pizza define the nation's palate. Not so, says leading food historian Paul Freedman. Freedman traces the twentieth-century rise of processed food,...

In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen,...

In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely topic: humanity's deep-rooted anxiety about the future of food. People have expressed their worries about the...

In this intriguing blend of the commonplace and the ancient, Jean Bottero presents the first extensive look at the delectable secrets of Mesopotamia. Bottero's broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos,...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781606601051Author Charles RanhoferFormat HardbackPage Count 1200Imprint Dover Publications Inc.Publisher Dover Publications Inc.

As relevant today as when they were first published in 1943, Wise Eating in Wartime and How to Keep Well in Wartime offer cheerful and practical advice on healthy diet, exercise and wellbeing. From providing a 'menu for the ideal meal' to addressing...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018286Author Laura MasonFormat PaperbackPage Count 250Imprint Prospect BooksPublisher Prospect Books

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018521Author Mark AnthimusFormat PaperbackPage Count 144Imprint Prospect BooksPublisher Prospect Books

2016 is set to be a very special year for The K Club as it marks the 25th anniversary of the world-renowned Irish hotel and country club and to celebrate this milestone they are launching their first, long-awaited cookbook.The book is going to be...

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...

When The Practice of Cookery first appeared in Edinburgh and London editions in 1829, reviewers hailed it as one of the best cookbooks available. The book was unique not only in being wholly original, but also for its broad culinary influences,...

On May 4, 1964, Congress designated bourbon as a distinctive product of the United States, and it remains the only spirit produced in this country to enjoy such protection. Its history stretches back almost to the founding of the nation and includes many...

A clever and whimsical illustrated history of the most iconic all-American foods from Ambrosia to Zucchini Bread American food is not quite a cuisine, but rather a ragtag inventory of dishes with native, national, and international influences. This...

Food and dining were transformed in Europe during the Age of Enlightenment, and these profound changes continue to resonate today. What many of us now eat, the way our food is prepared and how we dine are the result of radical changes that occurred in...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018415Author Francois Pierre de la VarenneFormat HardbackPage Count 655Imprint Prospect BooksPublisher Prospect Books

Until the early nineteenth century, political philosophy and economics were dining companions. Both took up fundamental questions of how we should feed one another. But with the rise of corporate capitalism, modern economics lost sight of its primary...

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...

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 a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world. An...

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 historical...

Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food. Fueled by James Boswell's definition of humans as cooking animals (for "no beast...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781954641181Author Oscar FarinettiFormat HardbackPage Count 304Imprint Apollo PublishersPublisher Apollo PublishersWeight(grams) 499gDimensions(mm) 231mm *...

Each week during the growing season, farmers' markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, and pink pearl apples - varieties that are prized by home chefs and carefully stewarded by farmers from year to year...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018866Author Andrew DalbyFormat PaperbackPage Count 155Imprint Prospect BooksPublisher Prospect Books

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018583Author Anne O'ConnellFormat PaperbackPage Count 128Imprint Prospect BooksPublisher Prospect Books

This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both...

How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept...

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781096694946Author Emma MooreFormat PaperbackPage Count 348Imprint Independently PublishedPublisher Independently PublishedWeight(grams) 467gDimensions(mm)...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781606061091Author BlackFormat HardbackImprint Getty PublicationsPublisher Getty Trust PublicationsWeight(grams) 666g

In roughly one hundred years - from the 1870s to the 1970s - dining on trains began, soared to great heights, and then fell to earth. The founders of the first railroad companies cared more about hauling freight than feeding passengers. The only food...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781632636300Author Martin DahindenFormat PaperbackPage Count 190Imprint Booklocker.comPublisher Booklocker.comWeight(grams) 263gDimensions(mm) 229mm * 152mm...

Dining with the Rich and Royal is a marvelous journey into the gastronomic peccadilloes of the great, the good, and the not-so-good. When the world is at your feet, what is on your table? Dining with the Rich and Royal serves up the glamour of the jet...

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...