by Mark Pendergrast From the publisher: Uncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks. Mark Pendergrast reviews the […]
Category: books
Triumph of Seeds: How Grains, Nuts, Kernels, Pulses, and Pips Conquered the Plant Kingdom and Shaped Human History
by Thor Hanson From the publisher: We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and […]
Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice
by Michael Krondl From the publisher: The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine–in short, the very […]
Wicked Plants: The Weed That Killed Lincoln’s Mother and Other Botanical Atrocities
By Amy Stewart From the publisher: A tree that sheds poison daggers; a glistening red seed that stops the heart; a shrub that causes paralysis; a vine that strangles; and a […]
Tasting the Past: The Science of Flavor and the Search for the Origins of Wine
By Kevin Begos From the publisher: After a chance encounter with an obscure Middle Eastern red, journalist Kevin Begos embarks on a ten-year journey to seek the origins of wine. What […]
Butter: A Rich History
by Elaine Khosrova From the publisher: After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story […]
History of American Cooking
by Merril D. Smith From the publisher: This book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present […]
Food in World History
by Jeffrey M. Pilcher From the publisher: The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient […]
Food in the Air and Space: The Surprising History of Food and Drink in the Skies
by Richard Foss From the publisher: In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins […]
Food in History
by Reay Tannahill From the publisher: An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed […]