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Dining Out

A Global History of Restaurants

by Katie Rawson, Elliott Shore ...

A global history of restaurants beyond white tablescloths and maître d’s, this book presents restaurants as both businesses and as venues for a range of human experiences. From banquets in tenth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular – nor is the history this book tells. This book highlights stories across time and place, including ... Read more

$36.89 USD

A global history of restaurants beyond white tablescloths and maître d’s, this book presents restaurants as both businesses and as venues for a range of human experiences. From banquets in tenth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular – nor is the history this book tells. This book highlights stories across time and place, including
... Read more
The Larder

Food Studies Methods from the American South

by Andrew Warnes, Angela Jill Cooley, Beth Latshaw, Carolyn de la Peña, David S. Shields, Jessica B. Harris, Justin A. Nystrom, Katie Rawson, Marcie Ferris, Psyche Williams-Forson, Rayna Green, Rebecca Sharpless, Rien Fertel, Tom Hanchett, Wiley C. Prewitt Jr. ...

Series series
The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies.The ... Read more

$33.99 USD

The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies.The
... Read more

The American Way of Eating

Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table

by Tracie McMillan ...

The New York Times bestselling work of undercover journalism in the tradition of Barbara Ehrenreich’s Nickel and Dimed that fully investigates our food system to explain what keeps Americans from eating well—and what we can do about it.When award-winning (and working-class) journalist Tracie McMillan saw foodies swooning over $9 organic tomatoes, she couldn’t help but wonder: What about the rest ... Read more

$14.99 USD

Also available as: Audiobook

The New York Times bestselling work of undercover journalism in the tradition of Barbara Ehrenreich’s Nickel and Dimed that fully investigates our food system to explain what keeps Americans from eating well—and what we can do about it.When award-winning (and working-class) journalist Tracie McMillan saw foodies swooning over $9 organic tomatoes, she couldn’t help but wonder: What about the rest
... Read more

Also available as: Audiobook
A Thyme and Place

Medieval Feasts and Recipes for the Modern Table

by Lisa Graves, Tricia Cohen ...

Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year!Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over spits, and common cooking ingredients included verjuice, barley, peafowl, frumenty, and elder flowers? You, too, can learn the art of gode ... Read more

$10.99 USD

Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year!Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over spits, and common cooking ingredients included verjuice, barley, peafowl, frumenty, and elder flowers? You, too, can learn the art of gode
... Read more
Tasting Whiskey

An Insider's Guide to the Unique Pleasures of the World's Finest Spirits

by Lew Bryson ...

Pour a stiff drink and crack open this comprehensive guide to everything there is to know about the world’s greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you’ll discover how unique flavors are created through variations of ingredients and different distilling techniques. With advice on how to collect, age, and serve whiskey, as well as ... Read more

$11.99 USD

Pour a stiff drink and crack open this comprehensive guide to everything there is to know about the world’s greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you’ll discover how unique flavors are created through variations of ingredients and different distilling techniques. With advice on how to collect, age, and serve whiskey, as well as
... Read more
The Story of Tea

A Cultural History and Drinking Guide

by Mary Lou Heiss, Robert J. Heiss ...

Whether it's a delicate green tea or a bracing Assam black, a cup of tea is a complex brew of art and industry, tradition and revolution, East and West. In this sweeping tour through the world of tea, veteran tea traders Mary Lou Heiss and Robert J. Heiss chronicle tea's influence across the globe and provide a complete reference for choosing, drinking, and enjoying this beverage.The Story of Tea ... Read more

$15.99 USD

Also available as: Audiobook

Whether it's a delicate green tea or a bracing Assam black, a cup of tea is a complex brew of art and industry, tradition and revolution, East and West. In this sweeping tour through the world of tea, veteran tea traders Mary Lou Heiss and Robert J. Heiss chronicle tea's influence across the globe and provide a complete reference for choosing, drinking, and enjoying this beverage.The Story of Tea
... Read more

Also available as: Audiobook
Canadian Housewife's Manual of Cookery

by The American Antiquarian Cookbook Collection ...

Series series American Antiquarian Cookbook Collection
The content of The Canadian Housewife’s Manual of Cookery owes much to contemporary cookbooks published in America, England, and France. There are several hundred recipes including soups, sauces, fish, meats, poultry, eggs, game, vegetables, puddings, pancakes, fritters, pastry, cakes, bread, sweets, salads, ale, beer, and summer drinks. In addition, the book contains a chapter on homemade ... Read more

$4.99 USD

The content of The Canadian Housewife’s Manual of Cookery owes much to contemporary cookbooks published in America, England, and France. There are several hundred recipes including soups, sauces, fish, meats, poultry, eggs, game, vegetables, puddings, pancakes, fritters, pastry, cakes, bread, sweets, salads, ale, beer, and summer drinks. In addition, the book contains a chapter on homemade
... Read more
Curry

A Tale of Cooks and Conquerors

by Lizzie Collingham ...

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 Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see ... Read more

$12.39 USD

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 Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see
... Read more
Lesser Beasts

A Snout-to-Tail History of the Humble Pig

by Mark Essig ...

Unlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend-yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes.As historian Mark Essig ... Read more

$17.99 USD

Unlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend-yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes.As historian Mark Essig
... Read more
Mini Spicy Padang Cooking

by Hayatinufus A. L. Tobing, William W. Wongso ...

Series series Periplus Mini Cookbook Series
With its clear photography and easy to read recipes, Spicy Padang Cooking contains everything you need to create over 35 healthy, authentic, and delicious Indonesian dishes. This cookbook contains spicy recipes for meat, poultry, sambal, seafood, vegetables, dressings, and desserts. Recipes include:Pancakes with coconut sauceChili dressingBeef rendangSpicy grilled chickenRed sambalFish curry... ... Read more

$4.99 USD

With its clear photography and easy to read recipes, Spicy Padang Cooking contains everything you need to create over 35 healthy, authentic, and delicious Indonesian dishes. This cookbook contains spicy recipes for meat, poultry, sambal, seafood, vegetables, dressings, and desserts. Recipes include:Pancakes with coconut sauceChili dressingBeef rendangSpicy grilled chickenRed sambalFish curry...
... Read more
Tea

A Global History

by Helen Saberi ...

Series Book 15 - Edible
From oolong to sencha to chai, tea is one of the world’s most popular beverages. Perhaps that is because it is a uniquely adaptable drink, consumed in many different varieties and ways by cultures across the globe and in many different settings, from the intricate traditions of the Japanese tea ceremony to the elegant tea-rooms of Britain to iced tea drunk on the verandas of the American Deep ... Read more

$18.99 USD

From oolong to sencha to chai, tea is one of the world’s most popular beverages. Perhaps that is because it is a uniquely adaptable drink, consumed in many different varieties and ways by cultures across the globe and in many different settings, from the intricate traditions of the Japanese tea ceremony to the elegant tea-rooms of Britain to iced tea drunk on the verandas of the American Deep
... Read more
The Lost Art of Real Cooking

Rediscovering the Pleasures of Traditional Food One Recipe at a Time: A Cookbook

by Ken Albala, Rosanna Nafziger Henderson ...

It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper.The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and ... Read more

$10.99 USD

It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper.The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and
... Read more

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Dining Out

The Larder

People who read these also enjoyed

The American Way of Eating

A Thyme and Place

Tasting Whiskey

The Story of Tea

Canadian Housewife's Manual of Cookery

Curry

Lesser Beasts

Mini Spicy Padang Cooking

Tea

The Lost Art of Real Cooking

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