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History

Most popular at the top

  • 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...

  • A Year in Food and Beerby Emily Baime; Darin Michaels

    AltaMira Press 2013; US$ 27.99

    With the explosion in craft beers and interest in seasonal cuisine, A Year in Food and Beer perfectly fills a niche. Boasting 40 enticing recipes and more than 100 beer-pairing suggestions, it instructs readers how to identify flavors in specific beers and how to complement those with gourmet foods and cooking techniques by season. more...

  • Barbecueby Tim Miller

    Rowman & Littlefield Publishers 2014; US$ 37.99

    Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue?both outdoor grilling and traditional slow cooking; restaurant and home cooking; international barbecue; specific foods; and the idea of the barbecue as a gathering. more...

  • Maple Sugarby Tim Herd

    Storey Publishing, LLC 2012; US$ 12.95

    A perfect gift for maple lovers! Savor the surprising history of maple sugaring, learn to identify the various kinds of maple trees, discover how to tap your own trees and make your own syrup, and indulge yourself with more than 20 tempting recipes for old-fashioned treats like maple nut bread, maple eggnog, baked beans, maple nutmeg butternut squash,... more...

  • The Art of American Whiskeyby Noah Rothbaum

    Ten Speed Press 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...

  • The Wines of the South of Franceby Rosemary George

    Octopus 2003; Not Available

    Known traditionally for its dramatic landscapes, the South of France is becoming one of the most vibrant and exciting of French vineyard areas. Every key wine area is covered from Banyuls on the Spanish border to the island of Corsica. The key wine producers and their wines are featured, with details of the regions, laws and grape varieties. The author... more...

  • The Wines of the South of Franceby Rosemary George

    Octopus 2003; US$ 44.57

    Known traditionally for its dramatic landscapes, the South of France is becoming one of the most vibrant and exciting of French vineyard areas. Every key wine area is covered from Banyuls on the Spanish border to the island of Corsica. The key wine producers and their wines are featured, with details of the regions, laws and grape varieties. The author... more...

  • Food in Time and Placeby Paul Freedman; Joyce E. Chaplin; Ken Albala

    University of California Press 2014; US$ 49.95

    Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and... more...

  • Sweet Toothby Kate Hopkins

    St. Martin's Press 2012; US$ 8.99

    A cultural history of candy?how it evolved from medicine and a luxury to today's Kit Kat bars and M&M's Told through the Kate Hopkins' travels in Europe and the U.S ., Sweet Tooth is a first-hand account of her obsession with candy and a detailed look at its history and development. The sugary treats we enjoy today have a prominent past entertaining... more...

  • Barbecueby Jonathan Deutsch; Megan J. Elias

    Reaktion Books 2014; US$ 18.00

    If there is one thing the United States takes seriously (outside of sports), it?s barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn?t invent the cooking form, nor do Americans have a monopoly on it?from Mongolian lamb to Fijian pig... more...