Kategoria BISAC: Cooking >> History

Author Todd Kliman sets out on an epic quest to unravel the mystery behind Norton, a grape used to make a Missouri wine that claimed a prestigious gold medal at an international exhibition in Vienna in 1873. At a time when the vineyards of France were being ravaged by phylloxera, this grape seemed to promise a bright future for a truly American brand of...

Other than that it tastes delicious with butter, what do you know about the knobbily-armoured, scarlet creature staring back at you from your fancy dinner plate? Food writer Elisabeth Townsend herecharts the global rise of the lobster as delicacy.

Part of the EdibleSeries, Lobster: A Global History explores the use and consumption of the lobster from poor man s staple to cultural icon. From coastal fishing in the Middle Ages to the Industrial Revolution and modern times, Townsend describes the social history of the consumption of lobsters around the world. As well, the book...

In Dates, Nawal Nasrallah draws on her experience of growing up in the lands of ancient Mesopotamia, where the date palm was first cultivated, to explore the history behind the fruit. Dates have an important role in their arid homeland of the Middle East, where they are a dietary staple and can be consumed fresh or dried, as a snack or a dessert, and are even thought to have aphrodisiac qualities.

In this history, Nasrallah describes the central role the date palm has played in the economy of the Middle East. This informative account of the date palm s story follows its...

Before Julia Child's warbling voice and towering figure burst into America's homes, a gourmet food movement was already sweeping the nation. Setting the Table for Julia Child considers how the tastes and techniques cultivated at dining clubs and in the pages of Gourmet magazine helped prepare many affluent Americans for Child's lessons in French cooking.

David Strauss argues that Americans' appetite for haute cuisine had been growing ever since the repeal of Prohibition. Dazzled by visions of the good life presented in luxury lifestyle magazines and by the...

A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin--who famously stated "Tell me what you eat and I shall tell you what you are"--shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination...

As a book about cake would demand, this one is a multilayered, amply frosted, delicious concoction with a slice (or more) for everyone. "Let Me Eat Cake" is not a book about baking cake, but about eating it.

Author Leslie F. Miller embarks on a journey (not a journey cake, although it's in there) into the moist white underbelly of the cake world. She visits factories and local bakeries and wedding cake boutiques. She interviews famous chefs like Duff...

Three years ago, Feiring answered a dare to try her hand at natural winemaking. In...