by Sharon Hudgins From the publisher: All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important aspect of railway history […]
Category: books
Food on the Frontier: Minnesota Cooking from 1850 to 1900 with Selected Recipes
by Marjorie Kreidberg From the publisher: A unique cookbook that combines lively social history with mouth-watering recipes from the good old days. Gathering her data from old cookbooks, household guides, […]
Food in the United States, 1820s-1890
by Susan Williams From the publisher: The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato […]
Food in the Ancient World
by John Wilkins and Shaun Hill From the publisher: In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking. […]
Food in Painting: From the Renaissance to the Present
by Kenneth Bendiner From the publisher: Food in Painting is a sumptuous exploration of food images in European and American painting from the early Renaissance to the present. Kenneth Bendiner […]
Food and the Novel in 19th Century America
by Mark McWilliams From the publisher: Food and the Novel in Nineteenth-Century America revolves around the 1840 presidential election when, according to campaign slogans, candidates were what they ate. Skillfully […]
Food and Museums
edited by Nina Levent and Irina D. Mihalache From the publisher: Museums of all kinds – art, history, culture, science centers and heritage sites – are actively engaging with food […]
Feast for the Eyes: Edible Art from Apple to Zucchini
by Carolyn Tillie From the publisher: Throughout history, visual and performance artists of all stripes and degrees of renown have rendered their visions within the whimsical medium of food. But […]
Feast: Food of the Islamic World
by Anissa Helou From the publisher: In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, […]
Fading Feast: A Compendium of Disappearing American Regional Foods
by Raymond A. Sokolov From the publisher: In the early 1980s, on assignment from the American Museum of Natural History, Raymond Sokolov crisscrossed America in search of traditional regional cuisines. […]