Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen
More than four hundred years ago, explorers of the New World carried a biscuit known as hardtack on their voyages. Hardtack was made from flour, water, and sometimes salt and was sturdy and long lasting, making it suitable for hard, treacherous journeys. The composition and texture of the hardtack biscuit changed at the hands of the Jamestown settlers, …
Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine
In grocery store aisles and kitchens across the country, smiling images of “Aunt Jemima” and other historical and fictional black cooks can be found on various food products and in advertising. Although these images are sanitized and romanticized in American popular culture, they represent the untold stories of enslaved men and women who had a significant impact on …
Food, Feasts, and Faith [2 volumes]: An Encyclopedia of Food Culture in World Religions
An indispensable resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world. • Provides up-to-date factual information, introduces concepts of food as being more than just nutrients, and enables an understanding of diverse religious traditions and the importance of food in people’s lives• Includes coverage of …
With contributions by:Barbara Banks, Sheila Bock, Susan Eleuterio, Jillian Gould, Phillis Humphries, Michael Owen Jones, Alicia Kristen, William G. Lockwood, Yvonne R. Lockwood, Lucy M. Long, LuAnne Roth, Rachelle H. Saltzman, Charlene Smith, Annie Tucker, and Diane TyeComfort Food explores this concept with examples taken from Atlantic Canadians, Indonesians, the English in Britain, and various ethnic, regional, and …
Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food
The multiple-James Beard Award—winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for “artisanal” foods in a world dominated by corporate agribusiness.We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even fast-food chain sandwiches—but what does it actually mean? We take “farm to table” and “handcrafted food” for granted now but …
Betty Crocker Outdoor Cooking with Betty (Betty Crocker Cooking)
Enjoy a blast from the past with this newly released version of Betty Crocker’s classic guide to dining and entertaining …
American Home Cooking: A Popular History (Rowman & Littlefield Studies in Food and Gastronomy)
American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking.Americans eat four to five meals per week in a restaurant and buy millions of dollars’ worth of convenience foods. Cooking, especially from scratch, is clearly on …
While food always has always been and always will be a basic necessity, it has also become a form of art, indicator of culture, and area of technical expertise. From the simple grain of rice to the advent of processed food to the height of foodie culture, The History of Food in 101 Objects …
Cooking holds a place of honor in most family traditions. The tastes and aromas of home-cooked meals connect us with family members of the past and present. Though culinary gadgets and techniques have changed significantly over the years, wholesome family recipes have stayed the same. In The Kitchen at Grandma’s House, Della West shares dozens of ninety-year-old …
