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History

Most popular at the top

  • Cocktailsby Joseph M. Carlin

    Reaktion Books 2013; US$ 18.00

    Gimlet, negroni, manhattan, Long Island ice tea, flirtini, hurricane, screwdriver—cocktails have come a long way from their first incarnation in the seventeenth century, when rum punch was everyone’s go-to drink. Originally made of five ingredients, including a spirit, sugar, and spices, “cocktail” now refers to any drink made... more...

  • Lemonby Toby Sonneman

    Reaktion Books 2013; US$ 18.00

    You can squeeze it, zest it, slice it, juice it, pickle it, or even take a bite out of it as Sicilians do. Adding freshness and flavor to food and drinks, this versatile sour fruit, also known for resolving diverse health and household troubles, has long been considered vital to Mediterranean and European cookery and cuisine.    Lemon:... more...

  • Beefby Lorna Piatti-Farnell

    Reaktion Books 2013; US$ 18.00

    Hamburgers, pot roast, stew, steak, brisket—these mouthwatering dishes all have cows in common. But while the answer to the question, “Where’s the beef?” may be, “everywhere,” links to obesity and heart disease, mad-cow disease, and global warming have caused consumers to turn a suspicious eye onto the ubiquitous... more...

  • Offalby Nina Edwards

    Reaktion Books 2013; US$ 18.00

    “Offal” has the same pronunciation as “awful”—an appropriate homophone, given that offal comprises the whole spectrum of an animal’s glands, essential organs, skin, muscle, guts, and every unmentionable in between. Yet as Nina Edwards shows in this intriguing history, offal has been consumed and enjoyed across ages... more...

  • Wineby Marc Millon

    Reaktion Books 2013; US$ 18.00

    Look. Swirl. Sniff. Taste. Savor. Whether you’re tasting a refreshing white or an aromatic red, these well-known steps are the only proper way to take the first sip of wine.   Oenophiles have never been rare, but over the past decade, wine culture has exploded. Amateur wine enthusiasts join dedicated collectors at tastings and on... more...

  • Pancakeby Ken Albala

    Reaktion Books 2013; US$ 15.95

    Round, thin, and made of starchy batter cooked on a flat surface, it is a food that goes by many names: flapjack, crêpe, and okonomiyaki, to name just a few. The pancake is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness. Pancake traverses over centuries... 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...

  • Beyond Bratwurstby Ursula Heinzelmann

    Reaktion Books 2014; US$ 39.00

    Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann?s  Beyond Bratwurst  delves into the... more...

  • Eggsby Diane Toops

    Reaktion Books 2014; US$ 18.00

    Which came first, the chicken or the egg? In Hindu scripture, the world began as an egg. Laid by a swan floating on the waters of chaos, after a year the egg split into silver and gold halves, with the silver becoming the earth and the gold transforming into the sky. Throughout history, the egg has taken on numerous meanings outside of the famous... more...

  • My Life in Franceby Julia Child; Alex Prud'Homme

    Knopf Doubleday Publishing Group 2006; US$ 16.00

    Julia Child singlehandedly created a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef , but as she reveals in this bestselling memoir, she was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS,... more...