History

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781674921006Author Louise DavidsonFormat PaperbackPage Count 116Imprint Independently PublishedPublisher Independently PublishedWeight(grams)...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781909248649Author Madeleine NeaveFormat PaperbackPage Count 336Imprint Prospect BooksPublisher Prospect Books

During World War II, millions of Soviet soldiers in German captivity died of hunger and starvation. Their fate was not the unexpected consequence of a war that took longer than anticipated. It was the calculated strategy of a small group of economic...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780871975645Author Coastal Ga Historical SocietyFormat PaperbackImprint Historic HospitalityPublisher Historic HospitalityWeight(grams) 340g

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...

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...

Cookbooks offer a unique and valuable way to examine American life. Their lessons, however, are not always obvious. Direct references to the American Civil War were rare in cookbooks, even in those published right in the middle of it. In part, this is a...

From the 1920s through the 1940s, American kitchens had a welcome guest in “Aunt Sammy,” a creation of the US Department of Agriculture and its Bureau of Home Economics. Through the radio program Housekeeper’s Chat, Aunt Sammy gave lively advice on food...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780816524648Author Meredith L. DreissFormat HardbackPage Count 208Imprint University of Arizona PressPublisher University of Arizona PressWeight(grams) 951g

Almost immediately, the Civil War transformed the way Southerners ate, devastating fields and food transportation networks. The war also spurred Southerners to canonize pre-war cooking styles, resulting in cuisine that retained nineteenth-century...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780816528219Author Jennifer P. MathewsFormat PaperbackPage Count 160Imprint University of Arizona PressPublisher University of Arizona Press

This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more...

The first book-length treatment of Utah's distinctive food heritage, this volume contains work by more than sixty Subject-matter experts, including scholars, community members, event organizers, journalists, bloggers, photographers, and food producers...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780935437515Author Jacques HaeringerFormat HardbackImprint Bartleby PressPublisher Bartleby PressWeight(grams) 581g

Why do so many Americans drive for miles each autumn to buy a vegetable that they are unlikely to eat? While most people around the world eat pumpkin throughout the year, North Americans reserve it for holiday pies and other desserts that celebrate the...

From the Americas to Australasia, from northern Europe to southern Africa, the tomato tickles the world's taste buds. Americans along devour more than twelve million tons annually of this peculiar fruit, variously considered poisonous, curative, and...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781445493145Author Parragon Book Service LtdFormat HardbackPage Count 224Imprint Parragon Book Service LtdPublisher Parragon

Rice: A Global History presents in detail the historical journey that rice has taken, from its early origin as a staple food in Asian and West African countries to its ubiquitous place in meals across the world today. Rice has become a significant and...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018620Author John WilkinsFormat PaperbackPage Count 112Imprint Prospect BooksPublisher Prospect Books

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781949445077Author Najmieh BatmanglijFormat HardbackPage Count 728Imprint Mage PublishersPublisher Mage PublishersWeight(grams) 2755g

The once-obscure cuisine of Vietnam is a favourite of many people from East to West. After millennia of adaptation and innovation with a pervasive Chinese influence, today's Vietnamese food is, surprisingly, a mixture of Vietnamese and French dishes,...

Honey is now thought of mostly as a sweetener, but in its long history around the world, it has been treated as a food, tonic, medicine and preservative. It was also used in religious rituals as a sacred food from the gods. And its creators - bees - are...

In 1611 Francisco Martinez Montino, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pasteleria, vizcocheria y conserveria. This first English...

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...

Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao's boast that revolution would be...

A captivating collection that celebrates the wonderful recipes from the Betty Crocker archives in a package that appeals to the modern cookBetty Crocker Lost Recipes is the ultimate treasure for the most devoted Betty Crocker fans, as well as cooks who...

This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and...

There are some ingredients that are so adaptable they appear in dishes all over the world. This book looks at the seven most important - the culinary wonders: rice, salt, honey, pork, tomato, chili and cacao. These are the ones ones that have played a...

Figs, fresh and dried, have become the fruit of celebrations and festivities throughout the Western world, and have been typically associated with Christmastime since the nineteenth century. In Figs: A Global History, David Sutton examines the festive...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780143134923Author Camper EnglishFormat PaperbackPage Count 368Imprint Penguin USAPublisher Penguin Putnam IncWeight(grams) 283gDimensions(mm) 211mm * 139mm...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781909248526Author Cora Millet-RobinetFormat HardbackPage Count 712Imprint Prospect BooksPublisher Prospect BooksDimensions(mm) 255mm * 175mm * 51mm

The Ni'matnama is a late fifteenth-century book of the recipes of the eccentric Sultan of Mandu (Madhya Pradesh), Ghiyath Shahi, collected and added to by his son and successor, Nasir Shah. It contains recipes for cooking a variety of delicacies and...

From its pre-Christian origins to the present, food has always been central to Christmas; a feast at which tradition, nostalgia, innovation, symbolism, and indulgence all come together at the table. This book explores the rich story of Christmas food and...

Take a breath...Read slowly. How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the...

In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes-both culinary and cultural-from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet...

Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year!Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781683366768Author Rabbi Deborah PrinzFormat PaperbackPage Count 340Imprint Jewish Lights PublishingPublisher Jewish Lights Publishing

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018675Author Ivan P. DayFormat HardbackPage Count 208Imprint Prospect BooksPublisher Prospect Books

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,...