Kategoria BISAC: Cooking >> History

The ladies of the Jolly Jill's Women's Club learned the early day pioneer methods of living from their grandmothers, mothers, and yes, from experience. They have gathered wood, cooked on wood stoves, had gardens, preserved fruits and vegetables, butchered livestock and wild game, and had no electricity or running water. They were not the early pioneers of the frontier, but these ladies lived and experienced similar conditions and learned from the pioneer women in their lives.

• No electricity
• No refrigeration
• Make candles so you can have light
...

Take a delectable journey through the religious history of chocolate--a real treat

In this new and updated second edition, explore the surprising Jewish and other religious connections to chocolate in this gastronomic and historical adventure through cultures, countries, centuries and convictions. Rabbi Deborah Prinz draws from her world travels on the trail of chocolate to enchant chocolate lovers of all backgrounds as she unravels religious connections in the early chocolate trade and shows how Jewish and other religious values infuse chocolate today.

With...

In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is...

An encyclopaedic, eye-catching tribute to one of the world's most popular foods - the humble hamburger

Celebrate the classic hamburger with this unprecedented collection of essays, photographs, and ephemera - a colourful look at the burger's origins and impact, assembled by a true burgerphile whose passion has taken him around the globe. Perfect for home cooks and pop-culture addicts alike, the book is chock-full of original research, exclusive interviews with culinary icons, never-before-seen archival photographs from brands such as McDonald's and White Castle, and...

What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times.

In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern...