by Shane Hamilton From the publisher: Supermarkets were invented in the United States, and from the 1940s on they made their way around the world, often explicitly to carry American-style […]
Category: books
Sugar: The World Corrupted From Slavery to Obesity
by James Walvin From the publisher: How did a simple commodity, once the prized monopoly of kings and princes, become an essential ingredient in the lives of millions, before mutating yet […]
Southern Provisions: The Creation and Revival of a Cuisine
by David S. Shields From the publisher: Southern food is America’s quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic […]
Seven Culinary Wonders of the World: A History of Honey, Salt, Chile, Pork, Rice, Cacao, and Tomato
by Jenny Linford From the publisher: The Seven Culinary Wonders of the World is a global culinary history told through the stories of seven essential ingredients found in cuisines all […]
Salmon: A Global History
by Nicolaas Mink From the publisher: Rich in omega-3 fatty acids, cheap, and widely available, salmon is often listed as an essential part of any diet. A delicious and versatile […]
Rich Spot of Earth: Thomas Jefferson’s Revolutionary Garden at Monticello
by Peter J. Hatch From the publisher: Were Thomas Jefferson to walk the grounds of Monticello today, he would no doubt feel fully at home in the 1,000-foot terraced vegetable […]
Rich and Tantalizing Brew: A History of How Coffee Connected the World
by Jeanette M. Fregulia From the publisher: The history of coffee is much more than the tale of one luxury good—it is a lens through which to consider various strands of […]
Rich and Fertile Land: A History of Food in America
by Bruce Kraig From the publisher: The small ears of corn grown on the land by Native Americans have become row upon row of cornflakes on supermarket shelves. The immense seas […]
Rice and Baguette: A History of Food in Vietnam
by Vu Hong Lien From the publisher: The once-obscure cuisine of Vietnam is, today, a favorite for many people from East to West. Adapted and modified over thousands of years, […]
Revolution at the Table: The Transformation of the American Diet
by Harvey Levenstein From the publisher: 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. […]