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  • Slow Foodby Carlo Petrini; William McCuaig; Alice Waters

    Columbia University Press 2003; US$ 16.99

    Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food. The book not only recalls the origins, first steps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social... more...

  • French Gastronomyby Jean-Robert Pitte; Jody Gladding

    Columbia University Press 2010; US$ 35.99

    Why did the passion for food -- gastronomy -- originate in France? The key, it turns out, is France itself. In its climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place.... more...

  • Art of Living in Australiaby Philip E. Muskett

    Rosenberg Publishing 1987; US$ 10.99

    Philip E. Muskett, former Surgeon Superintendent to the NSW government, wrote in 1893: “…our people live in direct opposition to their semi-tropical environment ... the consumption of butcher’s meat and tea is enormously in excess of any common sense requirements ..” The Art of Living in Australia offers advice for healthy living.... more...

  • The Lost Arts of Hearth & Homeby Ken Albala; Rosanna Nafziger Henderson

    Penguin Group US 2012; US$ 17.99

    The Lost Arts of Hearth and Home is not about extreme, off-the-grid living. It?s for city and suburban dwellers with day jobs: people who love to cook, love fresh natural ingredients, and old techniques for preservation; people who like doing things themselves with a needle and thread, garden hoe, or manual saw. Ken Albala and Rosanna Nafziger... more...

  • Food and Social Mediaby Signe Rousseau

    AltaMira Press 2012; US$ 28.99

    Social media has been a factor in the explosion of interest in food and democratization of food criticism, and this book explains and critique the phenomena and key issues in a lively and anecdotal manner that will appeal to scholars and the interested general public alike. more...

  • The Taste of Britainby Laura Mason; Catherine Brown; Hugh Fearnley-Whittingstall

    HarperCollins Publishers 2010; US$ 31.60

    For too long Britain has failed to celebrate its culinary heritage. But from the introduction of borage to the British Isles by the Romans to the nation's love-hate relationship with Marmite, Britain has always played host to an astonishing range of gustatory traditions. more...

  • Chocolateby Paul Chrystal; Joe Dickinson

    Osprey Publishing 2013; US$ 7.95

    Kit Kat, Turkish Delight, Creme Egg, Rolo and All Gold are as much a part of British life as were the companies that made them and which led the chocolate revolution in the nineteenth century: Rowntree's, Fry's, Cadbury's, Mackintosh and Terry's. This new book charts the history of chocolate manufacture, marketing and consumption in Britain from... more...

  • Earth to Tableby Jeff Crump; Bettina Schormann

    Random House of Canada 2012; US$ 30.00

    Cook your ?greenest? meal: Earth to Table inspires local and sustainable eating in every mouth-watering recipe. There is nothing more delicious than a tomato still warm from the sun. Though that is easy to forget when we are surrounded by food shipped to our supermarkets from around the world, the healthiest and most delicious food often comes from... more...

  • 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...