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  • Food In Englandby Dorothy Hartley

    Little, Brown Book Group 2014; Not Available

    Her love of the infinite variety of English cooking and her knowledge of British culture and history show why our food should never be considered dull or limited. There are unusual dishes such as the Cornish Onion and Apple Pie, and even recipes for fungi, from common field mushrooms to puffballs. She describes some delicious puddings, cakes and breads,... 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...

  • A Curious History of Food and Drinkby Ian Crofton

    Quercus 2014; US$ 9.99

    Ever wondered where noodles came from? How Worcester Sauce was invented? Or even who the "Cucumber King of Burma" was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout... more...

  • Figsby David Sutton

    Reaktion Books 2014; US$ 18.00

    Lusciously sweet and with a complex texture, figs are both a nutritious culinary delicacy and an important symbol in religion and culture. Associated with Christmas since the time of Charles Dickens?not to mention Dionysus or the Garden of Eden?the fig is steeped in history. In this account of the festive fruit, David C. Sutton places the fig in its... more...

  • The World on a Plateby Mina Holland

    Penguin Group US 2015; US$ 9.99

    Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes ?When we eat, we travel.? Thus begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. What?s the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do... more...

  • Wood, Whiskey and Wineby Henry H. Work

    Reaktion Books 2014; US$ 35.00

    Barrels?we rarely acknowledge their importance, but without them we would be missing out on some of the world?s finest beverages?most notably whiskies and wines?and of course for over two thousand years they?ve been used to store, transport, and age an incredibly diverse array of provisions around the globe. In this comprehensive and wide-ranging... more...

  • A Curious History of Food and Drinkby Ian Crofton

    Quercus Publishing 2013; Not Available

    An offbeat, amusing and erudite history of food and drink. more...

  • A Curious History of Food and Drinkby Ian Crofton

    Quercus Publishing 2013; US$ 17.88

    An offbeat, amusing and erudite history of food and drink. more...

  • Cooking and Eating in Renaissance Italyby Katherine A. McIver

    Rowman & Littlefield Publishers 2014; US$ 37.99

    Renaissance Italy?s art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining in Renaissance Italy. more...

  • The Cookbook Libraryby Anne Willan; Mark Cherniavsky; Kyri Claflin

    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...