by Richard J. King From the publisher: What do you know about the knobbly armoured, scarlet creature staring back at you from your fancy dinner plate? Since there are species […]
Category: books
Lobster: A Global History
by Elisabeth Townsend From the publisher: From pauper’s food to cultural icon, this book tells the story of our relationship with the lobster, from coastal hunter-gatherers through the Industrial Revolution […]
Liquid Jade: The Story of Tea from East to West
by Beatrice Hohenegger From the publisher: Traveling from East to West over thousands of years, tea has played a variety of roles on the world scene – in medicine, politics, […]
Let’s Make Ramen: A Comic Book Cookbook
by Hugh Amano and Sarah Becan From the publisher: Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you […]
Larder: Food Studies Methods from the American South
edited by John T. Edge, Elizabeth S. D. Engelhardt, Ted Ownby and Sara Camp Milam From the publisher: The sixteen essays in The Larder argue that the study of food […]
Kitchen Culture in America: Popular Representations of Food, Gender, and Race
edited by Sherrie A. Inness From the publisher: At supermarkets across the nation, customers waiting in line—mostly female—flip through magazines displayed at the checkout stand. What we find on those […]
Jewish American Food Culture
by Jonathan Deutsch and Rachel D. Saks From the publisher: Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan […]
Jemima Code: Two Centuries of African American Cookbooks
by Toni Tipton-Martin From the publisher: Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning […]
Irresistable History of Alabama Barbecue: From Wood Pit to White Sauce
by Mark A. Johnson From the publisher: From Muscle Shoals to Mobile, Alabamians enjoy fabulous barbecue at home, at club meetings and at countless eateries. In the 1820s, however, a […]
Invention of the Restaurant: Paris and Modern Gastronomic Culture
by Rebecca L. Spang From the publisher: Why are there restaurants? Why would anybody consider eating to be an enjoyable leisure activity or even a serious pastime? To find the […]