edited by Stephen A. McLeod From the publisher: Combining vivid photography with engaging essays, Dining with the Washingtons explores the menus, diet, and styles of entertaining that characterized the beloved […]
Category: books
Dethroning the Deceitful Pork Chop: Rethinking African American Foodways from Slavery to Obama
edited by Jennifer Jensen Wallach From the publisher: The fifteen essays collected in Dethroning the Deceitful Pork Chop utilize a wide variety of methodological perspectives to explore African American food […]
Dangerous Tastes: The Story of Spices
by Andrew Dalby From the publisher: Spices and aromatics—the powerful, pleasurable, sensual ingredients used in foods, drinks, scented oils, perfumes, cosmetics, and drugs—have long been some of the most sought-after […]
Dangerous Digestion: The Politics of American Dietary Advice
by E. Melanie DuPuis From the publisher: Throughout American history, ingestion (eating) has functioned as a metaphor for interpreting and imagining this society and its political systems. Discussions of American […]
Culture of Food in England, 1200-1500
by C. M. Woolgar From the publisher: In this revelatory work of social history, C. M. Woolgar shows that food in late-medieval England was far more complex, varied, and more culturally […]
Culinary Ephemera: An Illustrated History
by William Weaver From the publisher: This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or […]
Cornmeal and Cider: Food and Drink in the 1800s
by Zachary Chastain From the publisher: The farmers, workers, and pioneers of America in the 1800s were nourished by a tradition of hearty, down-home cooking that is still a part […]
Corn and Capitalism: How a Botanical Bastard Grew to Global Dominance
by Arturo Warman and translated by Nancy L. Westrate From the publisher: Exploring the history and importance of corn worldwide, Arturo Warman traces its development from a New World food of […]
Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes that Made the Modern Cookbook
by Anne Willan, Mark Cherniavsky, and Kyri Claflin From the publisher: This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook […]
Conquest of Bread: 150 Years of Agribusiness in California
by Richard A. Walker From the publisher: For over a century, California has been the world’s most advanced agricultural zone, an agrarian juggernaut that not only outproduces every state in […]