Kategoria BISAC: Cooking >> History

For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as ?the greatest living writer on the subject of chefs?and on the business of preparing food.? In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO. Bibliophiles and foodies alike will savor...

This adventurous book charts the origins of the local "market cooking" culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans were familiar with goat cheese, cappuccino, or mesclun. But it wasn't long before Waters and her motley coterie of dreamers inspired a new culinary standard incorporating ethics, politics, and the conviction that the best-grown food is also the tastiest. Based on unprecedented access to Waters and her...

Taking as her focus the tumultuous era of the late 1960s and early 1970s, when soul food emerged as a pivotal emblem of white radical chic and black bourgeois authenticity, Witt explores how this interracial...

From...

Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food...

Confronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British...

Confronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British...

The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host s wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society at the banquets of nobles, royalty, and popes? What did they eat and how did they eat it?

In The Banquet, Ken Albala covers the transitional period between the heavily spiced and colored cuisine of the Middle Ages and classical French haut cuisine. This...

..". the specificity and breadth of this work] makes it unique.... lively reading... particularly recommended for academic collections with a strong focus in Russian history." Library Journal

..". a remarkable new collection of essays... The book reads like a literary hybrid of cookbook, historical treatise, and novella; its subject is, literally, the essence of life itself.... Glants and Toomre deserve further praise for the book s consistent, animated directness of style." The Boston Phoenix

This sparkling collection of thirteen original essays gives surprising insights into...

Nine recipes serve as entry points for detailing the history of food production, cooking, and diet throughout Queen Victoria's reign in England. More than that, however, Broomfield offers an introduction to the world of everyday dining, food preparation, and nutrition during one of the most interesting periods of English history. Food procurement, kitchen duties, and dining conventions were almost always dictated by one's socioeconomic status and one's gender, but questions still remain. Who was most likely to dine out? Who was most likely to be in charge of the family flatware and fine...