Kategoria BISAC: Cooking >> History

In Hometown Appetites, Kelly Alexander and Cynthia Harris come together to revive the legacy of the most important food writer you have never heard of. Clementine Paddleford was a Kansas farm girl who grew up to chronicle America's culinary habits. Her weekly readership at the New York Herald Tribune topped 12 million during the 1950s and 1960s and she earned a salary of $250,000. Yet twenty years after "America's best-known food editor" passed away, she had been...

Unlike previous books on the history of vegetarianism, Sins of the Flesh examines the history of vegetarianism in its ethical dimensions, from the origins of humanity through to the present.

Full ethical consideration for animals resulting in the eschewing of flesh arose after the Aristotelian period in Greece and recurred in ancient Rome, but then mostly disappeared for centuries. Despite the occasional presence of ascetic and cultural vegetarianism, it was not until the turn of the 19th century that vegetarian thought was revived and enjoyed some success. It subsequently...

Chocolate layer cake. Fudge brownies. Chocolate chip cookies. Boxes of chocolate truffles. Cups of cocoa. Hot fudge sundaes. Chocolate is synonymous with our cultural sweet tooth, our restaurant dessert menus, and our idea of indulgence. Chocolate is adored around the world and has been since the Spanish first encountered cocoa beans in South America in the sixteenth century. It is seen as magical, addictive, and powerful beyond anything that can be explained by its ingredients, and in Chocolate Sarah Moss and Alec Badenoch explore the origins and growth of this almost universal...

Africa's art of cooking is a key part of its history. All toooften Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in householdsacross diverse human and ecological landscape. McCannreveals how tastes and culinary practices are integral to the understanding of history and more generally to the new literature on food as social history.

Stirring the Pot offers a...

Unlike previous books on the history of vegetarianism, Sins of the Flesh examines the history of vegetarianism in its ethical dimensions, from the origins of humanity through to the present.

Full ethical consideration for animals resulting in the eschewing of flesh arose after the Aristotelian period in Greece and recurred in ancient Rome, but then mostly disappeared for centuries. Despite the occasional presence of ascetic and cultural vegetarianism, it was not until the turn of the 19th century that vegetarian thought was revived and enjoyed some success. It subsequently...

A portrait of American food--before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional--from the lost WPA files.

In the throes of the Great Depression, a make-work initiative for authors-called "America Eats"-was created by the WPA to chronicle the eating habits, traditions, and struggles of local Americans. Mark...

David Sax's delightful travelogue is a journey across the United States and around the world that investigates the history, the diaspora, and the next generation of delicatessen.

David Sax was alarmed by the state of Jewish delicatessen. As a journalist and lifelong deli lover, he watched in dismay as one beloved deli after another closed its doors, only to be reopened as some bland chain restaurant laying claim to the cuisine it just paved over. Was it still possible to save the deli? He writes about the food itself how it s made, who makes it best, and where to go for particular...