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History

  • The Secrets of Master Brewersby Jeff Alworth; Stan Hieronymus

    Storey Publishing, LLC 2017; US$ 18.50

    From an award-winning beer author comes this fascinating tour of the historical brewing techniques and traditions behind 26 of the world?s classic styles. Modern brewers offer homebrewing recipes for the time-tested beers. more...

  • Food and Religious Identities in Spain, 1400-1600by Jillian Williams

    Taylor and Francis 2017; US$ 54.95

    In the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed the face of Iberia dramatically. This book examines this period of dynamic change in Iberian history through the lens of food and its relationship to religious... more...

  • Delicious Geographyby Gary Fuller; T. M. Reddekopp

    Rowman & Littlefield Publishers 2017; US$ 17.99

    Take a journey with dynamic father and daughter duo geographer Gary Fuller and chef T. M. Reddekopp as they travel the globe tracing the enduring links between geography and food. They firmly believe that food and its preparation and enjoyment both define and unite the major culture regions of the world. Enriching this entertaining and enlightening... more...

  • The President's Kitchen Cabinetby Adrian Miller

    The University of North Carolina Press 2017; US$ 29.99

    James Beard award?winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable... more...

  • The Rituals of Dinnerby Margaret Visser

    Penguin Books Ltd 2017; US$ 14.09

    This is the book on the way we eat. Solidifying her standing as a preeminent observer and scholar of everyday life, Margaret Visser takes on the sweeping history of table manners, from the civilizations of ancient Greece and medieval Europe to the way that technology has altered, and continues to alter, our behaviour over dinner. She writes... more...

  • At the First Tableby Jodi Campbell

    UNP - Nebraska 2017; US$ 30.00

    Research on European food culture has expanded substantially in recent years, telling us more about food preparation, ingredients, feasting and fasting rituals, and the social and cultural connotations of food. At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance of social identity.... more...

  • Victory in The Kitchenby Laura Clouting

    G2 Rights Ltd 2017; US$ 4.99

    This book is a collection of delightful and unusual recipes from the Second World War. Taken from the archives of IWM, the recipes show the ingenuity and creativity behind dishes rustled up out of meagre rations - from austerity recipes such as scrap bread pudding, potato pastry and sheep's heart pie to hearty English favourites including Lancashire... more...

  • K'Obenby Amber M. O'Connor; Eugene N. Anderson

    Rowman & Littlefield Publishers 2016; US$ 79.99

    K?Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which there is archaeological evidence through today?s culinary tourism in the area. more...

  • Famous Brand Names and Their Originsby Kathy Martin

    Pen and Sword 2016; US$ 13.56

    Many brands, including Boots, Hoover and Kelloggs, were named after their founders whilst others have less obvious origins; for instance, did you know that Velcro comes from velours and crochet, the French words for ?velvet? and ?hook?? This entertaining book by Kathy Martin explores the stories behind the brands, their names and their founders. Bursting... more...

  • Prison Food in Americaby Erika Camplin

    Rowman & Littlefield Publishers 2016; US$ 37.99

    Prison food has captured the popular imagination through its representation in movies, television series, and the news. Here, Erika Camplin discusses the realities of feeding the over 2 million Americans under lock and key. She discusses the business and delivery systems in place and various meals that are typically served. more...