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History

Most popular at the top

  • The Well-Kept Kitchenby Gervase Markham

    Penguin Books Ltd 2011; Not Available

    In 1615 the poet and writer Gervase Markham published an extraordinary handbook for housewives, containing advice on everything from planting herbs to brewing beer, feeding animals to distilling perfume, with recipes for a variety of dishes such as trifle, pancakes and salads (not to mention some amusingly tart words on how the ideal wife should behave).... more...

  • Sweet Toothby Kate Hopkins

    St. Martin's Press 2012; US$ 26.99

    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...

  • Champagneby Becky Sue Epstein

    Reaktion Books 2011; US$ 17.00

    From the smash of a bottle on the side of a new ship to the pop of the cork at a New Year’s Eve party champagne signals celebration, fun, and camaraderie all over the world. Bubbly, as we affectionately call it, is a symbol of luxury and decadence and the go-to drink whenever there is an important toast. This history from Becky Sue Epstein... more...

  • A Carafe of Redby Gerald Asher

    University of California Press 2012; US$ 23.95

    Every wine has a story. In this collection of elegantly written essays from the past thirty years, updated with a new introduction and endnotes, renowned author Gerald Asher informs wine enthusiasts with insightful, engrossing accounts of wines from Europe and America that offer just as much for those who simply enjoy vivid evocations of people and... more...

  • Dearieby Bob Spitz

    Knopf Doubleday Publishing Group 2012; US$ 16.00

    It?s rare for someone to emerge in America who can change our attitudes, our beliefs, and our very culture. It?s even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station.  And yet, that?s exactly what Julia Child did.  The warble-voiced... more...

  • Extreme Cuisineby Jerry Hopkins; Anthony Bourdain; Michael Freeman

    Tuttle Publishing 2004; US$ 21.95

    "I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy. Eat without fear or prejudice, secure in the knowledge that millions of people have been enjoying this fare for centuries without ill effect. [?] Eat. Eat adventurously. Miss nothing. It's all here in these pages."?From the Introduction... more...

  • The Tea Enthusiast's Handbookby Mary Lou Heiss; Robert J. Heiss

    Ten Speed Press 2012; US$ 16.99

    AROUND THE WORLD IN A TEACUP Did you know that tea is the most widely consumed beverage on the planet after water? Or that all of the world?s tea originates from only three varieties of a single plant? While a cup of tea may be a simple pleasure for most of us, there are a dizzying number of tastes from which to choose. And every tea, whether a delicately... more...

  • 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...

  • Italian Cuisineby Alberto Capatti; Massimo Montanari; Aine O'Healy

    Columbia University Press 2003; US$ 39.99

    This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today. 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...