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History

Most popular at the top

  • The Wines of Argentina, Chile and Latin Americaby Christopher Fielden

    Octopus 2003; Not Available

    After Europe, Latin America is one of the major wine producing areas of the world, yet very little has been written about its wines. This title follows the transformation of winemaking in these countries, examines in detail each of the wine-growing areas, and explains how these now extremely popular wines were, until relatively recently, more or less... 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...

  • 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...

  • 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...

  • Choice Cutsby Mark Kurlansky

    Random House Publishing Group 2012; US$ 18.95

    ?Every once in awhile a writer of particular skills takes a fresh, seemingly improbable idea and turns out a book of pure delight.? That?s how David McCullough described Mark Kurlansky?s Cod: A Biography of the Fish That Changed the World , a work that revealed how a meal can be as important as it is edible. Salt: A World History , its successor,... more...

  • A Drizzle of Honeyby David M. Gitlitz; Linda Kay Davidson

    St. Martin's Press 2000; US$ 8.99

    When Iberian Jews were converted to Catholicism under duress during the Inquisition, many struggled to retain their Jewish identity in private while projecting Christian conformity in the public sphere. To root out these heretics, the courts of the Inquisition published checklists of koshering practices and "grilled" the servants, neighbors, and even... more...

  • Let the Meatballs Restby Massimo Montanari; Beth A. Brombert

    Columbia University Press 2012; US$ 21.99

    Known for his idiosyncratic, entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and engaging essays, this collection provides stimulating food for thought for those... more...