by Sylvia Lovegren From the publisher: Though the Roaring Twenties call to mind images of flappers dancing the Charleston and gangsters dispensing moonshine in back rooms, Sylvia Lovegren here playfully […]
Category: books
Ethnic American Food Today: A Cultural Encyclopedia (2 volumes)e
edited by Lucy M. Long From the publisher: Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation […]
Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to Splenda
by Carolyn de la Peña From the publisher: Sugar substitutes have been a part of American life since saccharin was introduced at the 1893 World’s Fair. In Empty Pleasures, the […]
Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations
by Andrew Rimas and Evan Fraser From the publisher: We are what we eat: this aphorism contains a profound truth about civilization, one that has played out on the world […]
Eggs or Anarchy: The Remarkable Story of the Man Tasked with the Impossible: To Feed a Nation at War
by William Sitwell From the publisher: Eggs or Anarchy is one of the great, British stories of the Second World War yet to be told in full. It reveals the heroic […]
Edible South: The Power of Food and the Making of an American Region
by Marcie Cohen Ferris From the publisher: In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South’s larger history. Ferris tells a richly […]
Eating Right in the Renaissance
by Ken Albala From the publisher: Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, […]
Eating Puerto Rico: A History of Food, Culture, and Identity
by Cruz Miguel Ortíz Cuadra and translated by Russ Davidson From the publisher: Available for the first time in English, Cruz Miguel Ortíz Cuadra’s magisterial history of the foods and eating […]
Dutch Ovens Chronicled: Their Use in the United States
by John G. Ragsdale From the publisher: When a significant number of Americans had to prepare meals in the out of doors—colonists, pioneers moving west, cowboys working the range, or […]
Dinner with Dickens: Recipes Inspired by the Life and Work of Charles Dickens
by Pen Vogler From the publisher: Dinner with Dickens celebrates the food of Victorian England by recreating dishes the author wrote about with such gusto, and enjoyed in real life. […]