by Andrew F. Smith From the publisher: For topping French fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite. In Pure Ketchup, Andrew […]
Tag: condiment
Out of the East: Spices and the Medieval Imagination
by Paul Freedman From the publisher: The demand for spices in medieval Europe was extravagant and was reflected in the pursuit of fashion, the formation of taste, and the growth of […]
Fruit from the Sands: The Silk Road Origins of the Foods We Eat
by Robert N. Spengler III From the publisher: The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that […]
Dangerous Tastes: The Story of Spices
by Andrew Dalby From the publisher: Spices and aromatics—the powerful, pleasurable, sensual ingredients used in foods, drinks, scented oils, perfumes, cosmetics, and drugs—have long been some of the most sought-after […]
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 […]
Salt: A World History
by Mark Kurlansky From the publisher: An unlikely world history from the bestselling author of Cod and The Basque History of the World. In his fifth work of nonfiction, Mark Kurlansky turns his attention […]
Curry: A Tale of Cooks and Conquerors
by Lizzie Collingham From the publisher: Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British […]