Books - Food - History
Books 101 to 120 of 188 - History |
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The Cambridge World History of Food
This title is a two-volume work detailing the history of food and nutrition throughout human existence.
Hardback, 1958 pp, $385.95. Buy
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Food: A Culinary History by John-Louis Flandrin and Massimo Montanari
This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary rules of the ancient Hebrews to the contributions of Arab cookery. Illustrations
Paperback, 640 pp, $34.95. Buy
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Betty Crocker's Italian Cooking by Betty Crocker
Completely revised and updated, this book has recipes by Italian native Antonio Cecconi, who provides 200 authentic Italian recipes. There is also a history of the regional cuisines plus complete glossaries of the cheeses, pastas, vinegars, herbs, and olives.
Hardback, 336 pp, $32.95. Buy
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Chocolate on the Brain: Foolproof Recipes for Unrepentant Chocoholics by Kevin Mills and Nancy Mills
Irresistible chocolate recipes and wit are offered by the mother-son team who wrote the bestselling "Help! My Apartment Has a Kitchen Cookbook". With a zany timeline highlighting events in chocolate history, this cookbook of more than 100 recipes can satisfy even the most ardent chocoholic. Illustrations throughout
Paperback, 304 pp, $25.95. Buy
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The Invention of the Restaurant by Rebecca L. Spang
Why are there restaurants? Why would anybody consider eating to be an enjoyable leisure activity or even a serious pastime? To find the answer to these questions, we must accompany Rebecca Spang back to France in the eighteenth century, when a < I>
, 336 pp, $110.95. Buy
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Food, Power and Community by Robert Dare
Why do some cultures eat too much sugar? Who drinks too much, and why? Did Jesus cook? This book explores the history of what we eat and drink, and why.
Paperback, 212 pp, $9.95. Buy
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Herbal Teas by Kathleen Brown
This informative resource offers both beginners and aspiring herbalists not only tea recipes to relieve illness and promote everyday wellness, but also instructions for gathering and brewing herbs, as well as some herbal tea history.
Paperback, 160 pp, $23.95. Buy
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The History of Bread by Bernard Dupaigne
For thousands of years, bread has been humanity's most universal food. Complete with 20 recipes and illustrated with 500 paintings, drawings, photographs and documents, this book traces the history and cycle of breadmaking, from the sowing of the grain to
Hardback, 280 pp, $49.95. Buy
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The Country Ham Book by Jeanne Voltz and Elaine J. Harvell
This book celebrates country ham's colorful culinary past and its continued close ties with life across the South. Voltz and Harvell discuss the lore and history of country ham; walk readers through buying, preparing and serving a country ham; and present some 70 recipes for country ham and its accompaniments. Also features a Glossary and a list of sources for ordering country hams. 2-color throughout
Paperback, 146 pp, $30.95. Buy
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Barossa Food: Recipes, History, Stories by Angela Heuzenroeder
Barossa Food is a marvellous combination of recipes, history and stories, all coming from the place in Australia that can best lay claim to a distinctive regional food culture; the Barossa Valley. Angela Heuzenroeder draws on the memories, recipe notebooks and endeavours of people in the valley, as well as her own experiences, to provide over 100 authentic recipes for the modern kitchen.
Paperback, 336 pp, $39.95. Buy
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A Biblical Feast by Kitty Morse
Having researched the original Mediterranean diet - foods that appear in the Bible and were eaten by the peoples of the time - Kitty Morse provides descriptions of the region's foods and customs which give cultural context to the recipes included in this book.
Paperback, 144 pp, $29.95. Buy
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Tea by Sara Slavin
Since Bodhidharma's legendary discovery of Camellia sinensis, tea has traveled around the globe, sparked rebellions, and spawned fortunes. This eponymous volume serves up a brew of photographs, poetry and prose, history, myth, and recipes. It explores tea's ability to awaken the body, refresh the senses, and soothe the spirit, whether the brew be black, green, or oolong; sipped hot or iced; steeped in samovar or teapot; served in heirloom porcelain or a simple clay bowl. Delving into the life and lore of tea, we visit Bombay, Beijing, London, Tokyo and Paris, and hear from Proust, Theroux and others. From tea house reveries to recipes for Orange Pekoe Compote, Tea invites us to revel in the subtle bliss of the world's most popular beverage.
Paperback, 96 pp, $22.95. Buy
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White Dog Cafe Cookbook by Judy Wicks, Elizabeth FitzGerald and Kevin Von Klause and others
With an international reputation earned for both its creative menus and its commitment to social responsibility, Philadelphia's White Dog Cafe has also been named "one of 50 American restaurants worth traveling to visit" by "Conde Nast Traveler" magazine. Containing more than 250 inspired recipes for White Dog favorites, this cookbook is a food-lover's best friend. Photos
Paperback, 2365 pp, $32.95. Buy
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The Chanterelle Book by Olle Persson
A charming collection of historical facts about and description of the appearance, geography, habitat, and culinary qualities of the delectable chanterelle mushrooms of Europe and North America. Includes a number of classic recipes. Fine color illustratio
Paperback, 120 pp, $26.95. Buy
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Food in Antiquity by Don R. Brothwell
This is a survey of the eating and drinking habits of early peoples and covers a broad geographical range. From meat, insects, vegetables and fruit, each source of sustenance is described in terms of who consumed it, how it was prepared and how it spread.
Paperback, 248 pp, $48.95. Buy
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Food in Russian History and Culture
Derived from the 1993 conference sponsored by the Russian Research (now Davis) Center, Harvard U. Attempts to elucidate the Russin character through study of food habits, customs, culture.
Paperback, 280 pp, $42.00. Buy
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Pennsylvania Dutch Country Cooking by William Woys Weaver
Over 125 original recipes provide clear instructions for such delights as crusty farm breads, peasant one-pot dinners, luscious spring soups, and light, sophisticated salads made with regional specialties like spelt and hickory nuts. Now more than ever, Americans are seeking the healthful foods associated with the Pennsylvania Dutch concept of Bodegeschnack, or "having the taste or flavor of the land".
The heartland of this cookery style is a 15-county area in southeastern Pennsylvania, but it also spreads deep into the Midwest, the upper South, and_Canada and includes the Amish, Mennonites, and Moravians, among other peoples. Both a cultural history and a practical cookbook, this volume not only tells us how to make Roast Turkey with Pepp
Hardback, 216 pp, $43.95. Buy
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Pleyn Delit by Constance Hieatt and Sharon Butler
Adapts over one hundred authentic medieval recipes to the ingredients and equipment of the modern kitchen, providing an abundance of simple and elaborate soups, side and main dishes, stews, and desserts
Paperback, 200 pp, $34.95. Buy
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America's Collectible Cookbooks; The History, the Politics, the Recipes by Mary Anna DuSablon
In Mary Anna DuSablon's look at the two hundred-year evolution of American cookbooks, these authors receive their due--not simply as recipe peddlers, but as shapers of American culture. This book describes how government and industry joined forces to woo women back into the kitchen after the world wars. And it hails the role of the cookbook as a fund-raiser during the many years of social reform
, 272 pp, $65.95. Buy
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A Taste of Ancient Rome by Ilaria Gozzini Giacosa
A collection of over two hundred recipes from ancient Rome, tested and updated for today's tastes.
Paperback, $48.95. Buy
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