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- University of California Press 2013; US$ 29.95
We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to meet the needs of every man, woman, and child... more...
- Oxford University Press, USA 2012; US$ 18.99
As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food--and Mexican food more broadly--become so ubiquitous?In Planet Taco, Jeffrey Pilcher traces the historical... more...
- OUP Oxford 2013; US$ 7.99
Drawing on a mixture of science and history, Professor Lord John Krebs looks at the development of food and the four great transitions that affected the way we eat. From issues such as the obesity crisis and sustainable agriculture to food scares and the role of new technologies, Krebs provides a fascinating exploration of the history of human food. more...
- Knopf Doubleday Publishing Group 2009; US$ 16.95
A culinary classic on the joys of the table?written by the gourmand who so famously stated, ?Tell me what you eat, and I will tell you what you are??in a handsome new edition of M. F. K. Fisher?s distinguished translation and with a new introduction by Bill Buford. First published in France in 1825 and continuously in print ever since, The Physiology... more...
- Penguin Books Ltd 2011; US$ 11.18
Firmly of the belief that a home should be run as an efficient military campaign, Mrs Beeton, the doyenne of English cookery, offers timeless tips on selecting cuts of meat, throwing a grand party and hosting a dinner, as well as giving suggestions on staff wages and the cost of each recipe. With such delicious English classics as rabbit pie, carrot... more...
- Penguin Books Ltd 2011; US$ 11.18
Writing for domestic servants in a conversational, accessible way, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, instead favouring simple dishes that are still cooked today - a preference that has earned her the reputation of 'the first Domestic Goddess'. With recipes for rice pudding, beef rump, barbecued... more...
- Reaktion Books 2011; US$ 17.00
Gravenstein. Coe?s Golden Drop. Mendocino Cox. The names sound like something from the imagination of Tolkien or perhaps the ingredients in a dubious magical potion rather than what they are?varieties of apples. But as befits their enchanting names, apples have transfixed and beguiled humans for thousands of years. Apple: A Global History... more...
- Reaktion Books 2012; US$ 17.00
Olives are at once a mythical food?bringing to mind scenes from ancient Rome and the Bible?and an everyday food, given the ubiquity of olive oil in contemporary diets. In this succinct and engaging history, Fabrizia Lanza traces the olive?s roots from antiquity, when olive oil was exalted for ritual purposes and used to anoint kings and athletes,... more...
- University of California Press 2012; US$ 50.00
This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV?s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws... more...