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History

  • The Cooking Geneby Michael W. Twitty

    HarperCollins 2017; US$ 17.99

    A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question... more...

  • PIG/PORKby Pía Spry-Marqués

    Bloomsbury Publishing 2017; US$ 15.99

    Pigs unite and divide people, but why? Pig/Pork explores the love-hate relationship between humans and pigs through the lenses of archaeology, biology, history and gastronomy, providing a close and affectionate look of the myriad causes underlying this singular, multi-millennial bond. What is it that people in all four corners of the world... more...

  • Preserving on Paperby Kristine Kowalchuk

    University of Toronto Press, Scholarly Publishing Division 2017; Not Available

    Preserving on Paper is a critical edition of three seventeenth-century receipt books–handwritten manuals that included a combination of culinary recipes, medical remedies, and household tips which documented the work of women at home. more...

  • American Home Cookingby Tim Miller

    Rowman & Littlefield Publishers 2017; US$ 36.00

    Tim Miller takes us on a fascinating tour of home cooking and eating in America – where it’s been and where it’s going – as well as a vivid accounting of our stubborn unwillingness to give it up all together in the face of easy, processed, and prepared meals. more...

  • Food in World Historyby Jeffrey M. Pilcher

    Taylor and Francis 2017; US$ 39.95

    The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing... more...

  • New Art of Cookeryby Vicky Hayward

    Rowman & Littlefield Publishers 2017; US$ 36.00

    New Art of Cookery explores Spanish food culture through a classic, 1745 friary cookbook that remixed the flavors and techniques of earlier local cuisines. This, the first English translation, sets the original book in its historical context and gives cooks’ guidelines to help readers enjoy the traditions, flavors and roots of real Spanish food.... more...

  • Absintheby Betina J. Wittels; T.A. Breaux

    Fulcrum Publishing 2017; US$ 23.99

    Take an intimate look into the contemporary world of absinthe. International in scope, Absinthe: The Exquisite Elixir is a visually rich journey into an alluring subculture. Filled with color reproductions of classic and current lithographs, posters, cartoons, as well as photos of antiques, glassware, and other tools of the absinthe drinker, this... more...

  • My Soul Looks Backby Jessica B. Harris

    Scribner 2017; US$ 25.00

    In this captivating new memoir, award-winning writer Jessica B. Harris recalls a lost era—the vibrant New York City of her youth, where her social circle included Maya Angelou, James Baldwin, and other members of the Black intelligentsia. In the Technicolor glow of the early seventies, Jessica B. Harris debated, celebrated, and danced her way from... more...

  • A Field Guide to Whiskyby Hans Offringa

    Artisan 2017; US$ 14.95

    A Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingredients in all whiskies? How does it get its flavor? Which big-name brands truly deserve their reputation?... more...

  • Rhode Island Clam Shacksby Christopher Scott Martin; David Norton Stone

    Arcadia Publishing Inc. 2017; US$ 12.99

    Steamships once plied the waters of Narragansett Bay, carrying thousands of guests to feasts of clams prepared in every way imaginable at scenic spots like Rocky Point and Crescent Park. After hurricanes and pollution destroyed Rhode Island�s soft-shell clam and oyster beds, the quahog became the state�s favorite bivalve, and Rhode Islanders took to... more...