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- 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...
- 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...
- University of California Press 2014; US$ 49.95
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and... more...
- Penguin Group US 2014; US$ 11.99
In the populist tradition of Andrea Immer, New York City?s first female whiskey sommelier translates today?s hottest spirit for a new generation of imbibers Whiskey is in the midst of a huge renaissance. Ten years ago, the United States housed sixty-nine craft distillers; today, there are more than four hundred. Exports of Scotch whisky grew... more...
- Rowman & Littlefield Publishers 2014; US$ 34.99
Small Batch details the history and changing social implication of artisanal foods, from the days of early American settlers to the present explosion of small-batch and artisanal food businesses. Interviewing over fifty artisanal producers, Cope details the influences, challenges, and evolving identity of these modern craft industries. more...
- Rowman & Littlefield Publishers 2014; US$ 35.99
Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining accommodations and more, Jeri Quinzio brings to life the history of cuisine and dining in railroad cars from the early days through today.... more...
- Penguin Group US 2014; US$ 10.99
The idiosyncrasies of language can tell us a lot about a culture. In this delightful book, Clotilde Dusoulier, creator of the award-winning food blog Chocolate & Zucchini, delves into the history and meaning of fifty of the French language?s most popular food-related expressions. Accompanied by beautiful watercolor illustrations by artist Mélina... more...
- 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...
- Osprey Publishing 2014; US$ 7.95
Craft beer has in recent years seen an unprecdented surge in popularity across the United States and Canada. Tired of mass-production beers, drinkers have gravitated toward hand-crafted, small-batch and often local beers and many devotees have even begun to brew their own. This comprehensive book, written by an experienced craft brewer, provides background,... more...