History

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781954220188Author Tamika HallFormat HardbackPage Count 144Imprint Kingston ImperialPublisher Kingston Imperial

In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930.About the AuthorHarvey Levenstein is Professor Emeritus of History at McMaster University in...

Located only blocks from Tokyo's glittering Ginza, Tsukiji--the world's largest marketplace for seafood--is a prominent landmark, well known but little understood by most Tokyoites: a supplier for countless fishmongers and sushi chefs, and a popular and...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018385Author Susan M. Rossi-WilcoxFormat HardbackPage Count 368Imprint Prospect BooksPublisher Prospect Books

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781903018767Author Peter BrearsFormat PaperbackPage Count 176Imprint Prospect BooksPublisher Prospect Books

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780517884041Author Reay TannahillFormat PaperbackPage Count 448Imprint Crown PublicationsPublisher Random House USA IncWeight(grams) 595gDimensions(mm)...

Like a rich plum pudding, "Pudding: A Global History" is bursting with choice morsels. From cookbooks and family recipes to novels, poems, songs and cartoons, it tells the story of puddings and how they developed from early savoury, sausage - like...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780615549613Author Daniel MyersFormat PaperbackPage Count 134Imprint Blackspoon PressPublisher Blackspoon PressWeight(grams) 163gDimensions(mm) 216mm *...

Are You Ready to Dine and Party Like it's the 1920s? Step into the Jazz Age world of The Great Gatsby.Integrated with today's food variety and culinary creativity-and updated by award-winning chef Ron Oliver-this easy, entertaining cookbook gives you...

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is...

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...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780996546607Author Karima Moyer-NocchiFormat PaperbackPage Count 430Imprint MedeaPublisher MedeaWeight(grams) 626gDimensions(mm) 229mm * 152mm * 24mm

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781949445039Author Najmieh BatmanglijFormat PaperbackPage Count 336Imprint Mage PublishersPublisher Mage PublishersWeight(grams) 1048g

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...

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

Lizzie Stark takes readers on a witty, revealing and delightful journey through the natural and cultural history of the egg, exploring its deep symbolism, innumerable uses and metabolic importance in twelve dazzling specimens. From Mali to Finland, Stark...

Originally published in 1862 as Everybody's Pudding Book, this delightful period cookbook offers delicious, comforting Victorian pudding recipes for the cold dark days of winter as well as the sunny sunshine months. Accompanied by the author's...

'A Twist in the Tail' takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy. Whether in ubiquitous Roman 'garum', convenient British condiments, elaborate...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781493866717Author Lesley WardFormat PaperbackPage Count 32Imprint Teacher Created MaterialsPublisher Teacher Created MaterialsWeight(grams) 91g

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...

As the capital city of Spain, Madrid is nowadays considered one of the most interesting "food towns" in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging from the old-fashioned and traditional to the...

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...

We are living a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish government to declare its cuisine as part of Spanish...

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

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...

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...

"Do not let the peasant know how good cheese is with pears" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival cookbooks, agricultural and dietary treatises, literary...

Until the middle of the nineteenth century, English cuisine was known throughout Europe as extraordinarily stylish, tasteful, and contemporary, designed to satisfy sophisticated palates. So, as Colin Spencer asks, why did British food "decline so direly...

The PBS Masterpiece series Downton Abbey has taken the world by storm. With eighty delicious recipes, The Totally, Absolutely Unofficial Downton Abbey Cookbook celebrates the phenomenal success of the series and the culinary wonders enjoyed by the...

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

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...

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...

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780998093796Author Maria GraceFormat PaperbackPage Count 158Imprint White Soup PressPublisher White Soup PressWeight(grams) 177gDimensions(mm) 203mm * 127mm...

Toasted marshmallows stuffed with raisins? Green-and-white luncheons? Chemistry in the kitchen? This entertaining and erudite social history now in its fourth paperback edition tells the remarkable story of America's transformation from a nation of...

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...