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History

Most popular at the top

  • Sweet Taste of Historyby Walter Staib; David Mccullough

    Lyons Press 2013; US$ 28.99

    A Sweet Taste of History captures the grandeur of the sweet table?the grand finale course of an 18th century meal. Rather than serving something simple, hostesses arranged elaborate sweet tables, displays of ornate beauty and delicious edibles meant to leave guests with a lasting impression. A Sweet Taste of History will have the same effect,... more...

  • Vodkaby Victorino Matus

    Lyons Press 2014; US$ 25.99

    It began as poisonous rotgut in Medieval Russia?Ivan the Terrible liked it, Peter the Great loved it?but this grain alcohol \u201cwithout distinctive character, aroma, taste, or color\u201d has become our uncontested king of spirits. Over a th 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...

  • Mother India at Homeby Monir Mohammed; Martin Gray

    Random House 2014; US$ 36.65

    Mother India at Westminster Terrace in Glasgow, has been an institution since 1996 and specialises in dishes such as ginger and green chilli fish pakora, seasoned Scottish haddock with Puy lentils, and Delhi-style Scottish lamb, all cooked fresh to order, reflecting Mother India owner Monir Mohammed?s commitment to cooking quality Indian food without... more...

  • Feasts and Fastsby Colleen Taylor Sen

    Reaktion Books 2014; US$ 39.00

    From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging?unsurprising when you consider India?s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those... 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...

  • Dumplingsby Barbara Gallani

    Reaktion Books 2015; US$ 18.00

    From gnocchi to pierogi to wonton , the dumpling has become synonymous with comfort food around the world. Whether stuffed or unfilled, steamed or boiled, many countries have their own version of the dish. In this book, Barbara Gallani looks at the differences and similarities between the ways dumplings are prepared in a variety of cultures,... more...

  • Sugarby Andrew F. Smith

    Reaktion Books 2015; US$ 18.00

    It?s no surprise that sugar has been on our minds for millennia. First cultivated in New Guinea around 8,000 B.C.E., this addictive sweetener has since come to dominate our appetites?whether in candy, desserts, soft drinks, or even pasta sauces?for better and for worse. In this book, Andrew F. Smith offers a fascinating history of this simultaneously... more...

  • Truffleby Zachary Nowak

    Reaktion Books 2015; US$ 18.00

    What is a truffle? Is it the über-shroom, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world?s pantry. In this book, Zachary Nowak digs deep into the history... more...

  • Over a Red Hot Stoveby Ivan Day

    Marion Boyars 2009; US$ 43.75

    The fourteenth volume of the Leeds Symposium on Food History ‘Food and Society? series •The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of the kitchen range, from the 19th-century coal-fired monsters to the electric and gas cookers of the early 20th century.Ivan Day, in two essays, talks about techniques... more...