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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...

  • 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...

  • Foodie Factsby Ann Treistman

    Skyhorse Publishing 2014; US$ 14.95

    Consider this The Food Lover?s Companion lite—short and sweet trivia about retro American food. Who pitted the first cherries and nestled them into pie crust? Was a meatloaf sandwich the result of a late-night refrigerator run? And does anyone really crave green bean casserole, complete with fried onions on top? In this time of hyperawareness... more...

  • Life Is a Banquetby Edward Blom

    Skyhorse Publishing 2014; US$ 24.95

    Swedish television personality and food historian Edward Blom is a cook with a big personality and a big passion. This to his culinary kingdom! Blom?s expertise lies in the cultural history of food, and in Life Is a Banquet he throws open the archives and invites all to indulgence in the excesses of yesteryear?s best recipes. These are Blom?s favorites,... 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...

  • Portlandby Heather Arndt Anderson

    Rowman & Littlefield Publishers 2014; US$ 37.99

    More than just food carts and microbrews, Portland has a story to tell. Its culinary history sings the song of the salmon-people, the pioneers and immigrants, each struggling to make this strange but inviting land between the Pacific and the Cascades feel like home. Portland: A Food Biography chronicles the Rose City?s rise from a Wild West outpost... 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$ 18.76

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

  • Orangesby Clarissa Hyman

    Reaktion Books 2013; US$ 18.00

    The tangy, juicy sweetness of oranges has made them a mainstay on our breakfast tables, as snacks, and even as healthy desserts. Indeed, oranges and orange juices are so ubiquitous nowadays that we take them for granted—but their journey to our supermarket shelves is a long and tantalizing story, as Clarissa Hyman reveals in Oranges . Following... more...