by Jeffrey M. Pilcher From the publisher: As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco […]
Category: books
Bound to the Fire: the history of enslaved cooks who helped invent American cuisine
by Kelley Fanto Deetz From the publisher: In grocery store aisles and kitchens across the country, smiling images of “Aunt Jemima” and other historical and fictional black cooks can be found […]
High on the Hog: A Culinary Journey from Africa to America
by Jessica B. Harris From the publisher: Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the reader on a harrowing journey from Africa […]
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time
by Adrian Miller From the publisher: In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter […]
Eight Flavors: The Untold Story of American Cuisine
by Sarah Lohman From the publisher: “Very cool…a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes […]
Potlikker Papers: A Food History of the Modern South
by John T. Edge From the publisher: A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades. Like […]
Cooking Gene: A Journey Through African American Culinary History in the Old South
by Michael W. Twitty From the publisher: A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food […]
Food: A Culinary History from Antiquity to the Present
Edited by Jean-Louis Flandrin and Massimo Montanari From the publisher: When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When […]
Food History Reader: Primary Sources
edited by Ken Albala From the publisher: With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of […]
Food Fights and Culture Wars: A Secret History of Taste
by Tom Nealon From the publisher: Revolution! Conflict! Gluttony! The gloriously illustrated history of food, including mythical origin stories, unusual recipes and more! In this eclectic book of food history, Tom Nealon […]