by Jim Chevallier From the publisher: Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not […]
Category: books
History of Food in Literature: From the Fourteenth Century to the Present
by Charlotte Boyce and Joan Fitzpatrick From the publisher: When novels, plays and poems refer to food, they are often doing much more than we might think. Recent critical thinking […]
Herbs: A Global History
by Gary Allen From the publisher: You can’t make pesto alla Genovese without basil or a Mojito without mint. You can use peppermint to settle an upset stomach, ease arthritis […]
Hamburger: A Global History
by Andrew F. Smith From the publisher: McDonald’s founder Ray Kroc once said, ‘It requires a certain kind of mind to see beauty in a hamburger bun’. The hamburger has […]
Great American Chocolate Chip Cookie Book
by Carolyn Wyman From the publisher: Full of fun facts, myths, secrets, and cookie recipes apt to make you as famous as Amos among your family and friends, The Great […]
Global Jewish Foodways: A History
edited by Hasia R. Diner and Simone Cinotto From the publisher: The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their […]
From the Earth: World’s Great, Rare and Almost Forgotten Vegetables
by Peter Gilmore From the publisher: Peter Gilmore, one of Australia’s most acclaimed chefs, takes you on a culinary and historical journey into the world of unique and almost forgotten […]
Food is Culture
by Massimo Montanari and translated by Albert Sonnenfeld From the publisher: Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do […]
Food in America: The Past, Present, and Future of Food, Farming, and the Family Meal
by Andrew F. Smith From the publisher: The consumption of fast food and soft drinks, genetically modified foods, and antibiotic-laden foods are just a few of the food controversies that […]
Food and Drink in American History: A “Full Course” Encyclopedia
by Andrew F. Smith From the publisher: This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history […]