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History

Most popular at the top

  • Saltby Mark Kurlansky

    Penguin Publishing Group 2003; US$ 18.00

    From the Bestselling Author of Cod and The Basque History of the World In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of... more...

  • New York in a Dozen Dishesby Robert Sietsema

    Houghton Mifflin Harcourt 2015; US$ 22.00

    In thirteen essays (a baker's dozen) covering distinctive dishes from a cross-section of New York City's cultural makeup, veteran food journalist Robert Sietsema explores how foods from around the world arrived, commingled, and became part of the city?s culinary identity. Sietsema writes from personal experience as a restaurant critic eating in thousands... more...

  • Cocinarby Anónimo

    Cooltura 2015; US$ 3.69

    Según la revista Time, Michael Pollan es una de las personas más influyentes del mundo. Activista, autor de varios bestsellers y profesor de periodismo, en este maravilloso libro explica que el interés por la gastronomía es inversamente proporcional al tiempo y a la energía que la gente dedica al acto de cocinar, una tarea que se delega cada vez más... more...

  • The World on a Plateby Mina Holland

    Penguin Publishing Group 2015; US$ 20.00

    Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes. Best Culinary Travel Book (U.K.), Gourmand World Cookbook Awards Finalist for the Fortnum & Mason Food Book Award ?When we eat, we travel.? So begins this irresistible tour of the cuisines of the world, revealing what people... more...

  • The Art of American Whiskeyby Noah Rothbaum

    Potter/TenSpeed/Harmony 2015; US$ 19.99

    A visual history of American whiskey, as told through hundreds of whiskey bottle labels, from early, pre-Prohibition-era days to the present. Just as wine is to the French or beer is to the Germans, whiskey--especially bourbon and rye--is  an integral part of the history and culture of the United States. The Art of American Whiskey traces the... more...

  • Bourbon Empireby Reid Mitenbuler

    Penguin Publishing Group 2015; US$ 27.95

    ?An illuminating, well-paced narrative that will interest students and imbibers of the wee drap, American-style.?? Kirkus   ?Mitenbuler?s prose is relaxed and mellow with a shot of wry; his entertaining, loose-limbed narrative revels in the colorful characters and droll hypocrisies of capitalism at its booziest.?? Publishers Weekly  ? Bourbon... more...

  • Tasting French Terroirby Thomas Parker

    University of California Press 2015; US$ 34.95

    This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas... more...

  • The Physiology of Tasteby Brillat Savarin; Fayette Robinson

    The Floating Press 2008; US$ 6.50

    Jean Anthelme Brillat-Savarin (1755 – 1826) has been credited with founding the genre of the gastronomic essay, together with Grimod. A French lawyer and politician, Brillat-Savarin believed that all food, no matter how simple, should be prepared and consumed with great artistry. Though prosaic, his meditations on food are still considered important,... more...

  • The Physiology of Tasteby Jean Anthelme Brillat-Savarin; M.F.K. Fisher

    Knopf Doubleday Publishing Group 2009; US$ 16.00

    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...

  • Wolfgang Puck Cookbookby Wolfgang Puck

    Random House Publishing Group 2010; US$ 16.95

    Provides more than two hundred recipes that combine French, Italian, and Oriental techniques and flavors, and offers such dishes as Stir-Fried Scallop Salad and Pizza with Smoked Salmon. more...