by Rebecca Sharpless From the publisher: As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs […]
Category: books
Consider the Fork: A History of How We Cook and Eat
by Bee Wilson From the publisher: Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious–or at least edible. But these tools have also […]
Cod: A Biography of the Fish that Changed the World
by Mark Kurlansky From the publisher: Mark Kurlansky’s third work of nonfiction and winner of the 1999 James Beard Award, is the biography of a single species of fish, but it […]
Birdseye: a biography of Clarence Birdseye
by Mark Kurlansky From the publisher: While working as a fur trapper in Labrador, Canada, Clarence Birdseye encountered an age-old problem: bad food and an unappealing, unhealthy diet. However, he observed […]
Chopsticks: A Cultural and Culinary History
by Q. Edward Wang From the publisher: Chopsticks have become a quintessential part of the Japanese, Chinese and Korean culinary experience across the globe, with more than one fifth of the […]
Chickens: Their Natural and Unnatural Histories
by Janet Lembke From the publisher: Framed by the author’s personal experience with backyard hens, Chickens: Their Natural and Unnatural Histories explores the history of the chicken from its descent from the dinosaurs […]
Chicken: The Dangerous Transformation of America’s Favorite Food
by Steve Striffler From the publisher: Anthropologist Steve Striffler begins this book in a poultry processing plant, drawing on his own experiences there as a worker. He also reports on the […]
Catching Fire: How Cooking Made Us Human
by Richard Wrangham From the publisher: Ever since Darwin and The Descent of Man, the evolution and world-wide dispersal of humans has been attributed to our intelligence and adaptability. But in Catching Fire, […]
Canned: The Rise and Fall of Consumer Confidence in the American Food Industry
by Anna Zeide From the publisher: A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from […]
Burger
by Carol J. Adams From the publisher: The burger, long the All-American meal, is undergoing an identity crisis. From its shifting place in popular culture to efforts by investors such as […]