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- 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...
- 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...
- 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...
- Columbia University Press 2014; US$ 23.99
Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations... more...
- University of California Press 2014; US$ 34.95
Food consumption is a significant and complex social activity?and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and... more...
- Ten Speed Press 2014; US$ 29.99
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They?re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent... more...
- Rowman & Littlefield Publishers 2014; US$ 37.99
Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue?both outdoor grilling and traditional slow cooking; restaurant and home cooking; international barbecue; specific foods; and the idea of the barbecue as a gathering. more...
- Michael O'Mara 2014; US$ 6.99
The period of wartime food rationing is now regarded as a time when the nation was at its healthiest. Food rationing was introduced in January 1940 after food shipments were attacked by German U-boat 'Wolf Packs'.The first food items to be rationed were butter, sugar, bacon and ham, with restrictions also placed on meat, fish, jam, biscuits, cheese,... more...
- Willow Creek Press, Inc. 2014; US$ 8.48
American cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century. Martha Washington, for instance, our first First Lady, was America's earliest celebrity chef. Her recipe collection was a beloved family heirloom, lent out to friends one receipt at a time. Others followed.... more...
- University of California Press 2014; US$ 29.95
In this groundbreaking study of organic farming, Julie Guthman challenges accepted wisdom about organic food and agriculture in the Golden State. Many continue to believe that small-scale organic farming is the answer to our environmental and health problems, but Guthman refutes popular portrayals that pit "small organic" against "big organic" and... more...