Food - History
Wine Diva cookbooks

Books - Food - History

Books 81 to 100 of 188 - History

Italian Cuisine  by Montanari
Italy is a country of a hundred cuisines and thousands of recipes. This volume uncovers a network of culinary customs, food lore and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian.

Hardback,  400 pp,  $83.95. Buy now

American Pie  by Pascale Le Draoulec
In today's treadmill, take-away world, does pie still have a place? As she traveled across the United States in an old Volvo named Betty, Pascale Le Draoulec discovered how merely mentioning homemade pie to strangers made faces soften, shoulders relax, and memories come wafting back. Rambling from town to town, you'll meet the famous, and sometimes infamous, pie makers who share their stories and recipes, and find out how a quest for pie can lead to something else entirely. Crossing class and color lines, and spanning a nation (Montana has its huckleberry, Pennsylvania its shoofly, and Mississippi its sweet potato), Pascale discovers that pie -- real, homemade pie -- has meaning for everyone.

Paperback,   $19.95. Buy now

The Route 66 Cookbook; Comfort Food from the Mother Road 75th Anniversary Edition  by Marian Clark
The Route 66 Cookbook offers 2,400 miles of the Mother Road's best: travel, history, and great eateries. This classic cookbook offers the ultimate in anecdotes and recipes, guaranteed to inspire fond memories and satisfy the heartiest of appetites. Marian Clark, a recognized authority on culinary Route 66, provides over 250 delicious reasons Americans celebrate the ultimate in road trips, whether heading east or west, along Route 66

Paperback,  272 pp,  $25.95. Buy now

The Retro Cookbooks: the Way to a Man's Heart  by Liz Wolf-Cohen
Savory recipes and funky 1950s-style artwork reveal the path to any man's heart, be he boyfriend, dad, uncle, son, or potential mate. From man-sized snacks like Italian submarine sandwiches and buttermilk biscuits to sweets like angel food cake.

Paperback,  144 pp,  $12.95. Buy now

Salt  by Mark Kurlansky
Homer called salt "a divine substance", while Plato described it as "especially dear to the gods". Kurlansky blends political, commercial, scientific, religious and culinary records into this history of the substance, which he claims shaped civilization.

Paperback,  320 pp,  $27.95. Buy now

Encyclopedia of Food and Culture 
This reference presents more than 700 articles - from apples to zucchini - on food and its place in human culture and society. the three volumes together cover topics from from food preparation, distribution, and storage, to holidays and festivals and nutrition and health

,  2000 pp,  $697.95. Buy now

The Atlas of Food  by Millstone
A study of food, from plough to plate. The authors trace the food chain and show how it is affected by history, politics, natural events, lifestyles and eating habits. They look at how food is traded, the operations of the market, the uses of technology.

Paperback,  128 pp,  $34.95. Buy now

Taking Tea at the Savoy  by Anton Edelman
Anton Edelmanm. Maitre Chef des Cuisines at the Savoy Hotel, writes about the importance of the tea ceremony within the context of London's world-famous Savoy Hotel. The history and tradition of this ancient custom is detailed along with 30 simple tea recipes

Paperback,  92 pp,  $18.95. Buy now

The Changing Chicken  by Jane Dixon
Provides a unique view of food systems and culture through an examination of our changing attitudes to chicken meat. Colourful descriptions are provided of the activities conducted in hatcheries, on chicken farms, in processing plants, in supermarket delicatessens and in household kitchens.

Paperback,  240 pp,  $42.95. Buy now

Dangerous Tastes  by Andrew Dalby
This text offers explores the way trade and the search for exotic spices are woven into human history. The author shows how each region in the history of spice became part of what is now a world-wide network of trade.

Paperback,  212 pp,  $35.00. Buy now

The Foods of Sicily and Sardinia 
In paperback for the first time, this gloriously illustrated culinary tour through the islands of Southern Italy is a real delight. The extraordinarily talented Giuliano Bugialli delights us with recipes, anecdotes and history of the food of this storied region. With direct lineage from ancient times, the food of Sicily and Sardinia, and their small neighbors Elba, Giglio, Capri, and Ischia is a study of history itself. Beautifully photographed on location, delicious regional dishes are framed with a rich visual background of ancient ruins, old cities, and rugged landscapes. Special picture stories highlight the culture of the islands: the Vucciria, Palermo's raucous food market, tuna fishermen plying the Sicilian coast, baking of Carta da

Paperback,  288 pp,  $55.00. Buy now

Sallets, Humbles & Shrewsbery Cakes: A Collection of Elizabethan Recipes Adapted for the Modern Kitchen  by Ruth Anne Beebe
If you are interested in the history of gastronomy, Ruth Anne Beebe's compendium of Elizabethan recipes is impressive. Includes recipes - annotated and tested - a glossary, and sample menus. Delightful period woodcuts illustrate an elegant and fascinating journey into Elizabethan cooking.

Paperback,  92 pp,  $22.95. Buy now

Food of Japan  by Shirley Booth
Shirley Booth gives a history of Japanese food, covering its styles and traditions from Imperial cooking to temple cooking and the food of the street vendors. She gives details of ingredients, techniques and presentation with over 200 recipes.

Paperback,  256 pp,  $24.99. Buy now

Culture of the Fork  by Giovanni Rebora
An illustrated survey of the origins of European cuisine and "at table" behaviour. The book discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate.

Hardback,  216 pp,  $75.95. Buy now

Mediterranean Soups  by Carol Robertson
Each delicious recipe in this wonderful guide for making such delectable soups as Italian minestrone and Spanish gazpacho is accompanied by a brief local history, entertaining vignettes, or little-known food facts.

Hardback,  200 pp,  $32.95. Buy now

The Bread Baker's Apprentice  by Peter Reinhart
In this volume Peter Reinhart shares the bread breakthroughs he made arising from a pilgrimage to France and time spent in the Culinary Academy kitchen with his students. En route he distills hard science, advanced techniques and food history.

Hardback,  272 pp,  $48.95. Buy now

Classic Sourdoughs  by Ed Wood
This volume covers the baking, history and cultural anthropology of sourdoughs. It includes 90 recipes, describing the preparing a sourdough culture and how to build, shape and bake these loaves. It mixes hard science with baking traditions.

Paperback,  224 pp,  $27.95. Buy now

Fascinating History of Your Lunch  by Jackie French
An historical look at food and the food from right around the world. Who invented cheese? Or bread or margarine? Where did lettuce and tomato plants originally come from? Apples travelled with the Romans, oranges with the Muslim armies and chocolate started off as ancient Aztec coins. The history of food is the history of the world - the Spanish conquistadors conquered the South American Aztec empire and brought home the bitter beans that would eventually become chocolate. They also brought potatoes and chillies with them. Wars, famines and revolutions bring people from one country to another and they bring their favourite food, too. An interesting look at understanding history through what we eat. Ages 10+

Paperback,  181 pp,  $14.95. Buy now

Olives, Anchovies, and Capers  by Georgeanne Brennan
No one knows just what makes the Mediterranean shores so white, the sun so golden, or the sea so blue. But thanks to award-winning author Georgeanne Brennan, we now know what makes the cuisine so delicious. Olives, anchovies, and capers are the secret ingredients behind the magical flavours of the Mediterranean. Toss a few tangy olives and capers, or a savoury anchovy or two into these over 50 dazzling recipes and instantly capture the fresh, sun-drenched flavors of Italy, France, Greece, Tunisia, and Morocco. Enhanced by vibrant colour photography, Brennan reveals techniques for salting, brining, curing, and seasoning these delicacies and also explores their history and common uses.

Hardback,  132 pp,  $27.95. Buy now

Venice and Food  by Sally Spector
This book examines Venice and food from an historical, social, cultural and artistic point of view: what Venetians eat, the history of these foods, what makes these foods particularly 'Venetian' and, in some cases, how they are eaten. It will fascinate not only those interested in food and its preparation, but those who love the Venice of past and present. In addition, it is intended as a 'guide' for people who wish to sample local specialties while visiting Venice: which foods to look for, as well as how to recognize them. Recipes for traditional Venetian dishes are included. The book is divided into chapters of cicheti (typical Venetian snacks), rice, pasta, polenta and main courses, vegetables and sweets. Spices, so important in this cit

Hardback,  200 pp,  $48.95. Buy now