Kategoria BISAC: Cooking >> History

Take a tour of the legendary cafes of Vienna, Budapest, and Prague where a rich tradition of masterful desserts and coffee lives on. For centuries, artists and philosophers have gathered around coffeehouse tables to complement their lively conversations with exquisite desserts. Modern cafes of this region remain loyal to this pastry tradition; though the decor has changed, it is still strudel—not lemongrass sorbet—that is served on the menu.

In Kaffeehaus, Rick Rodgers celebrates 300 years of tradition with over 150 of the best classic Austro-Hungarian pastries....

This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Focusing primarily on the 1900s to the 1960s, Angela Jill Cooley identifies the cultural differences between activists who saw public eating places like urban lunch counters as sites of political participation and believed access to such spaces a right of citizenship, and white supremacists who interpreted desegregation as a challenge to property...

This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Focusing primarily on the 1900s to the 1960s, Angela Jill Cooley identifies the cultural differences between activists who saw public eating places like urban lunch counters as sites of political participation and believed access to such spaces a right of citizenship, and white supremacists who interpreted desegregation as a challenge to property...

Sicily's culinary landscape is as eclectic as the island's complex history. Written by Sicilians in Sicily, this book introduces Sicilian cuisine, explaining what it is and where to find it. Presenting descriptions, background, a glossary and a dozen classic (and simple) recipes, it is a reliable reference for anybody captivated by Sicily's food, wine and timeless culture. This is a book to consult.

The chapters on festivals, wines and olive oils transcend the superficial treatments of those topics by most cookbook authors and chefs. Rarely does a book about Sicilian food present...

...

Upstate New York is the birthplace of many of America's favorite foods. The chicken wing was born in a bar in Buffalo, the potato chip originated in the kitchen of a glitzy Saratoga Springs hotel, the salt potato got its start along the marshy shores of a Syracuse lake, and Thousand Island dressing was created in a hotel along the St. Lawrence Seaway.

In this book, D'Imperio travels across the region to discover the stories and people behind forty iconic foods of Upstate New York. He introduces readers to the black dirt farmers of Orange County who give America its best-tasting onions,...

Mendelson begins with the...

For a significant part of the early modern period, England was the most active site of recipe publication in Europe and the only country in which recipes were explicitly addressed to housewives. Recipes for Thought analyzes, for the first time, the full range of English manuscript and printed recipe collections produced over the course of two centuries.

Recipes reveal much more than the history of puddings and pies: they expose the unexpectedly therapeutic, literate, and experimental culture of the English kitchen. Wendy Wall explores ways that recipe writing--like poetry and...