In Eating to Learn, Learning to Eat, historian A. R. Ruis explores the origins of American school meal initiatives to explain why it was (and, to some extent, has continued to be) so difficult to establish meal programs that satisfy the often competing interests of children, parents, schools, health authorities, politicians, and the food industry. Through careful studies …
This book is an account of history’s most forgotten cooks, from chefs Louis Eustache Ude, Charles Francatelli and Alexis Soyer, to American cooks. It includes Hercules, George Washington’s black enslaved American chef, George Speck, credited with the invention of the potato chip, Fannie Merritt Farmer of the Boston Cooking-School Cookbook fame, Charles Ranhofer of Delmonico’s, New York, …
From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture.The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s …
A History of Cookbooks looks at the cookbooks from a literary and historical perspective, providing an overview of how this genre was developed as an important part of food culture from the late middle ages onwards. Early brief notes with ingredients were gradually transformed into detailed recipes with particular structure, grammar, and vocabulary. But this book covers more …
In little more than a century, industrial mindsets have altered the cheesemaking process at every level, from the bodies of the animals, to the microbial strains that sour the milk, to the way in which cheese itself is made. Single-farm cheeses that convey a sense of place have given way to the juggernaut of homogenous factory production, and …
The Fonville Winans Cookbook: Recipes and Photographs from a Louisiana Artist
Fonville Winans began his career by documenting the lives of Depression-Era Cajuns in the coastal town of Grand Isle and later became the official photographer for the state of Louisiana. An enthusiastic tinkerer and occasional inventor, Winans experimented obsessively with recipes. The Fonville Winans Cookbook incorporates recipes he found or invented in the 1950s or 1960s, recorded in …
Pigs unite and divide people, but why? Pig/Pork explores the love-hate relationship between humans and pigs through the lenses of archaeology, biology, history, and gastronomy, providing a close and affectionate look at the myriad causes underlying this multi-millennial bond. What is it that people in all four corners of the world find so fascinating about the pig? When …
As one world vanishes, another takes its place. The objects we collect are a record of the past, and of these objects, the least recorded are often the ones we all take for granted. Antique and vintage kitchenalia can tell us so many stories about Britain’s culinary, scientific and innovative past. Yet in a society seemingly so …
The Taste of Empire: How Britain’s Quest for Food Shaped the Modern World
A history of the British Empire told through twenty meals eaten around the worldIn The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire’s quest for food shaped the modern world. Told through twenty meals over the course of 450 years, from the Far East to the New World, Collingham explains how …
Eat Like a Rock Star: More than 100 Recipes from Rock ‘n’ Roll’s Greatest
Who knew that Bill Wyman (The Rolling Stones) makes an amazing Lamb Chops with Endive and Blue Cheese Salad, that Michael McDonald (The Doobie Brothers) loves Pasta with Ham and Parmesan Cheese, or that Boz Scaggs eats Tuscan Grilled Chicken?With more than a hundred recipes from seven decades of rock ‘n’ roll, pop, country, RnB, and disco, Mark …