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For centuries, professional cooking was a job exclusively for men. As a result, most histories of food and cooking, even today, are dominated by male achievements. But while historians weren't paying attention, women all over the world have been quietly changing the way we eat, cook, and dine out, inventing ...
A Woman's Place: 50 Women Who Made History in the Kitchen
For centuries, professional cooking was a job exclusively for men. As a result, most histories of food and cooking, even today, are dominated by male achievements. But while historians weren't paying attention, women all over the world have been quietly changing the way we eat, cook, and dine out, inventing standardized measures, dishwashers, coffee filters, and even Champagne and buffalo wings! In A WOMAN'S PLACE, these hidden figures of culinary history have the chance to tell their stories. Stories like that of Leah Chase, whose New Orleans restaurant sheltered and fed the civil rights movement, or Madhur Jaffrey, who became an accidental celebrity chef teaching English and American home cooks how to cook Indian food. With lively illustrations depicting the women in scenes from their everyday lives, and stories ranging around the globe and across centuries, A WOMAN'S PLACE is the perfect gift for the foodie, history lover, or groundbreaking woman or girl in your life.
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26.250000 USD

A Woman's Place: 50 Women Who Made History in the Kitchen

by Stef Ferrari, Deepi Ahluwalia
Hardback
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From the best-selling author of The Circle - the gripping true story of a young Yemeni American man, raised in San Francisco, who dreams of resurrecting the ancient art of Yemeni coffee but finds himself trapped in Sana'a by civil war Mokhtar Alkhanshali is twenty-four and working as a doorman ...
The Monk of Mokha
From the best-selling author of The Circle - the gripping true story of a young Yemeni American man, raised in San Francisco, who dreams of resurrecting the ancient art of Yemeni coffee but finds himself trapped in Sana'a by civil war Mokhtar Alkhanshali is twenty-four and working as a doorman when he becomes fascinated with the rich history of coffee and Yemen's central place in it. He leaves San Francisco and travels deep into his ancestral home to tour terraced farms high in the country's rugged mountains. He collects samples and organizes farmers and is on the verge of success when civil war engulfs the country. Saudi bombs rain down, the U.S. embassy closes, and Mokhtar has to find a way out of Yemen with only his hopes on his back. The Monk of Mokha is the story of this courageous and visionary young man following the most American of dreams. 'Extraordinary... No story is more urgent' Observer 'Dramatic, aspirational smartly and engagingly written... Exactly what I want to read right now' The Times 'The antidote to Trumpism... This is a book that celebrates [the] exuberance of the human spirit' Mail on Sunday 'This book... is about the American dream, and the threat that it is under' Spectator 'Remarkable... full of derring-do, tenacity and exceptional luck' Metro
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15.75 USD

The Monk of Mokha

by Dave Eggers
Paperback / softback
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Chocolate - `the food of the Gods' - has had a long and eventful history. Its story is expertly told here by the doyen of Maya studies, Michael Coe, and his late wife, Sophie. The book begins 3,000 years ago in the Mexican jungles and goes on to draw on ...
The True History of Chocolate
Chocolate - `the food of the Gods' - has had a long and eventful history. Its story is expertly told here by the doyen of Maya studies, Michael Coe, and his late wife, Sophie. The book begins 3,000 years ago in the Mexican jungles and goes on to draw on aspects of archaeology, botany and socio-economics. Used as currency and traded by the Aztecs, chocolate arrived in Europe via the conquistadors, and was soon a favourite drink with aristocrats. By the 19th century and industrialization, chocolate became a food for the masses - until its revival in our own time as a luxury item. Chocolate has also been giving up some of its secrets to modern neuroscientists, who have been investigating how flavour perception is mediated by the human brain. And, finally, the book closes with two contemporary accounts of how chocolate manufacturers have (or have not) been dealing with the ethical side of the industry.
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17.05 USD

The True History of Chocolate

by Sophie D. Coe
Paperback / softback
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Recovering the Life and Influence of the Mother of American Cooking, the Woman Who Changed the Way We Learn How to Prepare Meals In Philadelphia during the first decades of the nineteenth century, a widow, Mrs. Elizabeth Goodfellow, ran a popular bakery and sweet shop. In addition to catering to ...
Mrs. Goodfellow: The Story of America's First Cooking School
Recovering the Life and Influence of the Mother of American Cooking, the Woman Who Changed the Way We Learn How to Prepare Meals In Philadelphia during the first decades of the nineteenth century, a widow, Mrs. Elizabeth Goodfellow, ran a popular bakery and sweet shop. In addition to catering to Philadelphia's wealthy families and a reputation of having the finest desserts and sweet dishes in the young country, her business stood out from every other establishment in another way: she ran a small school to learn the art of cooking, the first of its kind in America. Despite her fame--references to her cooking as a benchmark abound in the literature of the period--we know very little about who she was. Since she did not keep a journal and never published any of her recipes, we have to rely on her students, most notably Eliza Leslie, who fortunately recorded many of Goodfellow's creations and techniques. Goodfellow is known to have made the first lemon meringue pie and for popularizing regional foods, such as Indian (corn) meal. Her students also recall that Mrs. Goodfellow stressed using simple wholesome ingredients that were locally grown, presaging modern culinary fashion. By assembling the many parts of this puzzle from old recipe books, advertisements, letters, diaries, genealogical records, and other primary sources, researcher and writer Becky Diamond has been able to provide a more complete portrait of this influential figure in cooking history. Mrs. Goodfellow: The Story of America's First Cooking School begins with what we know about Elizabeth Goodfellow--where she was born, her husbands, her children, where her shop was located. We then travel back in time to discover the kinds of foods that would have been available to Goodfellow and how she may have used them. The book next turns to the rise of both commercial eating establishements and books of recipes. From here, the author explains the rapid expansion of cooking schools, such as the New York Cooking Academy and the Boston Cooking School, made famous through its association with Fannie Farmer, and ends with a discussion of the role of celebrity chefs. Thoroughly researched and including a range of authentic recipes, Mrs. Goodfellow is a delicious exploration of the life and legacy of one of America's most influential cooks.
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23.100000 USD

Mrs. Goodfellow: The Story of America's First Cooking School

by Becky Libourel Diamond
Paperback / softback
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This volume collects the most important writings on viticulture by Nicholas Herbemont (1771-1839), who is widely considered the finest practicing winemaker of the early United States. Included are his two major treatises on viticulture, thirty-one other published pieces on vine growing and wine making, and essays that outline his agrarian ...
Pioneering American Wine: Writings of Nicholas Herbemont, Master Viticulturist
This volume collects the most important writings on viticulture by Nicholas Herbemont (1771-1839), who is widely considered the finest practicing winemaker of the early United States. Included are his two major treatises on viticulture, thirty-one other published pieces on vine growing and wine making, and essays that outline his agrarian philosophy. Over the course of his career, Herbemont cultivated more than three hundred varieties of grapes in a garden the size of a city block in Columbia, South Carolina, and in a vineyard at his plantation, Palmyra, just outside the city. Born in France, Herbemont carefully tested the most widely held methods of growing, pruning, processing, and fermentation in use in Europe to see which proved effective in the southern environment. His treatise Wine Making, first published in the American Farmer in 1833, became for a generation the most widely read and reliable American guide to the art of producing potable vintage. David S. Shields, in his introductory essay, positions Herbemont not only as important to the history of viticulture in America but also as a notable proponent of agricultural reform in the South. Herbemont advocated such practices as crop rotation and soil replenishment and was an outspoken critic of slave-based cotton culture.
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41.80 USD

Pioneering American Wine: Writings of Nicholas Herbemont, Master Viticulturist

by Nicholas Herbemont
Paperback / softback
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'Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' - Bee Wilson, Sunday Times The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role ...
The Missing Ingredient: The Curious Role of Time in Food and Flavour
'Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' - Bee Wilson, Sunday Times The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.
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15.75 USD

The Missing Ingredient: The Curious Role of Time in Food and Flavour

by Jenny Linford
Paperback / softback
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The Eternal Table: A Cultural History of Food in Rome is the first concise history of the food, gastronomy, and cuisine of Rome spanning from pre-Roman to modern times. It is a social history of the Eternal City seen through the lens of eating and feeding, as it advanced over ...
The Eternal Table: A Cultural History of Food in Rome
The Eternal Table: A Cultural History of Food in Rome is the first concise history of the food, gastronomy, and cuisine of Rome spanning from pre-Roman to modern times. It is a social history of the Eternal City seen through the lens of eating and feeding, as it advanced over the centuries in a city that fascinates like no other. The history of food in Rome unfolds as an engaging and enlightening narrative, recounting the human partnership with what was raised, picked, fished, caught, slaughtered, cooked, and served, as it was experienced and perceived along the continuum between excess and dearth by Romans and the many who passed through. Like the city itself, Rome's culinary history is multi-layered, both vertically and horizontally, from migrant shepherds to the senatorial aristocracy, from the papal court to the flow of pilgrims and Grand Tourists, from the House of Savoy and the Kingdom of Italy to Fascism and the rise of the middle classes. The Eternal Table takes the reader on a culinary journey through the city streets, country kitchens, banquets, markets, festivals, osterias, and restaurants illuminating yet another facet of one of the most intriguing cities in the world.
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39.900000 USD

The Eternal Table: A Cultural History of Food in Rome

by Karima Moyer-Nocchi
Hardback
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If you are interested in pepper--its provenance, history, taste, and uses-then this is a book for you. J.E. Barth recounts the fascinating history of pepper from ancient times through the present and traces the challenges at each step of the pepper supply chain as it make its way from the ...
Pepper: A Guide to the World's Favorite Spice
If you are interested in pepper--its provenance, history, taste, and uses-then this is a book for you. J.E. Barth recounts the fascinating history of pepper from ancient times through the present and traces the challenges at each step of the pepper supply chain as it make its way from the growers to the kitchens and dining tables around the world. He covers quality assessment, storage, processing, taste and uses of pepper, including its cosmetic and pharmacological applications. A selection of recipes is included to provide a flavourful backdrop to this tasty guide to the world's most popular spice.
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31.500000 USD

Pepper: A Guide to the World's Favorite Spice

by Joe Barth
Hardback
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During the late 1980s and early 1990s the city of San Francisco waged a war against the homeless. Over 1,000 arrests and citations where handed out by the police to activists for simply distributing free food in public parks. Why would a liberal city arrest activists helping the homeless? In ...
Cooking Up a Revolution: Food Not Bombs, Homes Not Jails, and Resistance to Gentrification
During the late 1980s and early 1990s the city of San Francisco waged a war against the homeless. Over 1,000 arrests and citations where handed out by the police to activists for simply distributing free food in public parks. Why would a liberal city arrest activists helping the homeless? In exploring this question, the book treats the conflict between the city and activists as a unique opportunity to examine the contested nature of homelessness and public space while developing an anarchist alternative to liberal urban politics that is rooted in mutual aid, solidarity, and anti-capitalism. In addition to exploring theoretical and political issues related to gentrification, broken-windows policing, and anti-homeless laws, this book provides activists, students and scholars, examples of how anarchist homeless activists in San Francisco resisted these processes. -- .
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126.000000 USD

Cooking Up a Revolution: Food Not Bombs, Homes Not Jails, and Resistance to Gentrification

by Sean Parson
Hardback
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Transnational in scope, this much-needed volume explores how modernist writers and artists address and critique dramatic changes to food systems that took place in the early twentieth century. In this period, small farms were being replaced with industrial agriculture, political upheavals exacerbated food scarcity in many countries, and globalization opened ...
Modernism and Food Studies: Politics, Aesthetics, and the Avant-Garde
Transnational in scope, this much-needed volume explores how modernist writers and artists address and critique dramatic changes to food systems that took place in the early twentieth century. In this period, small farms were being replaced with industrial agriculture, political upheavals exacerbated food scarcity in many countries, and globalization opened up new modes of distributing culinary commodities. Looking at a unique variety of texts by authors from Ireland, Italy, France, the United States, India, the former Soviet Union, and New Zealand, contributors draw attention to modernist representations of food. Among other topics, they consider Oscar Wilde's aestheticization of food, Katherine Mansfield's use of eggs as a feminist symbol, Langston Hughes's frequent use of chocolate as a metaphor for blackness, Futurist cuisine and avant-garde cookbooks, and the effects of national famines in the work of James Joyce, Viktor Shklovsky, and Tarashankar Bandyopadhyay. The diverse topics and methodologies assembled here illustrate how food studies can enrich research in the literary and visual arts. A milestone volume, this collection introduces possibilities for understanding the connection between modernist aesthetics and the emerging food cultures of a globalizing world.
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89.250000 USD

Modernism and Food Studies: Politics, Aesthetics, and the Avant-Garde

Hardback
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AN EXILE AND THE FLAVORS OF HIS NATIVE LAND In the sprawling Cortadito, Enrique Fernandez explores Cuban cuisine through memories of growing up on the pre-revolutionary island. In his sensual journey through the origin and evolution of staples of Cuban food, Fernandez wonders what shapes flavor: is it the soil ...
Cortadito
AN EXILE AND THE FLAVORS OF HIS NATIVE LAND In the sprawling Cortadito, Enrique Fernandez explores Cuban cuisine through memories of growing up on the pre-revolutionary island. In his sensual journey through the origin and evolution of staples of Cuban food, Fernandez wonders what shapes flavor: is it the soil or the community-whether at home or abroad? As an exile, he affirms, I will continue to sample the crumbs that fall from [Cuba's] table and be thankful and resentful at the same time.
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13.600000 USD

Cortadito

by Enrique Fernandez
Paperback / softback
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We've all been there. One minute you're fast asleep, and in the next you're tumbling from dreams of deserts and demons, into semi-consciousness, mouth full of sand, head throbbing. You're hungover. Courageous journalist Shaughnessy Bishop-Stall has gone to the front lines of humanity's age-old fight against hangovers to settle once ...
Hungover: A History of the Morning After and One Man's Quest for a Cure
We've all been there. One minute you're fast asleep, and in the next you're tumbling from dreams of deserts and demons, into semi-consciousness, mouth full of sand, head throbbing. You're hungover. Courageous journalist Shaughnessy Bishop-Stall has gone to the front lines of humanity's age-old fight against hangovers to settle once and for all the best way to get rid of the aftereffects of a night of indulgence (short of not drinking in the first place). Hangovers have plagued human beings for about as long as civilization has existed (and arguably longer), so there has been plenty of time for cures to be concocted. But even in 2018, little is actually known about hangovers, and less still about how to cure them. Cutting through the rumour and the myth, Hungover explores everything from polar bear swims, to saline IV drips, to the age-old hair of the dog, to let us all know which ones actually work. And along the way, Bishop-Stall regales readers with stories from humanity's long and fraught relationship with booze, and shares the advice of everyone from Kingsley Amis to a man in a pub.
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28.99 USD

Hungover: A History of the Morning After and One Man's Quest for a Cure

by Shaughnessy Bishop-Stall
Hardback
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In other places, it might seem trite or cliche to say that love is an essential component of cooking, food, and dining. But in the shadow of a still-fuming Vesuvio, the love of everyday life is palpable in Naples: that passion for life is the spirit that guides Neapolitan cuisine. ...
A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking
In other places, it might seem trite or cliche to say that love is an essential component of cooking, food, and dining. But in the shadow of a still-fuming Vesuvio, the love of everyday life is palpable in Naples: that passion for life is the spirit that guides Neapolitan cuisine. You can taste it in everything. To truly know Napoli and Neapolitan food, you must not stay within its city limits. The entire region may be called Campania, but it is also: Napoli. The entire region shares similar characteristics, especially in its cuisine, and its surrounding areas also grow so much of what feeds the city, bringing pleasure and sustenance to the table and to life. In this tantalizing tour of the culture and cuisine of Napoli, Marlena Spieler reveals the tastes, sights, and sounds of the city and surrounding area (including its islands) in gorgeous detail. Using her own experiences and conversations with others, both tourists and residents alike, she offers us the rich history of this unique culture and cuisine, telling the story through recipes, history, and traditions, especially the special dishes and celebrations that follow every Neapolitan throughout the year. Open its pages and step into a sensory tour of this unique city.
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39.900000 USD

A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking

by Marlena Spieler
Hardback
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American soldiers, sailors, airmen, and marines carried whiskey at Yorktown, Gettysburg, Manila, and Da Nang. It bolstered their courage, calmed their nerves, and treated their maladies. As a serious American whiskey drinker, John C. Tramazzo noticed how military service and whiskey went hand in hand during his decade-long service as ...
Bourbon and Bullets: True Stories of Whiskey, War, and Military Service
American soldiers, sailors, airmen, and marines carried whiskey at Yorktown, Gettysburg, Manila, and Da Nang. It bolstered their courage, calmed their nerves, and treated their maladies. As a serious American whiskey drinker, John C. Tramazzo noticed how military service and whiskey went hand in hand during his decade-long service as a commissioned officer in the U.S. Army. In Bourbon and Bullets Tramazzo reveals the rich and dramatic connection between bourbon and military service in America. Although others have discussed whiskey's place in military history, Bourbon and Bullets explores the relationship between military service and some of the most notable whiskey distillers and executives working today. American servicemen Weller, Handy, Stagg, Van Winkle, and Bulleit all experienced combat before they became household names for American whiskey enthusiasts. In small towns and big cities across America, veterans of armed conflict in Panama, Somalia, Haiti, Iraq, and Afghanistan cook mash, operate stills, and push the booming industry to new heights. Bourbon and Bullets delves into the lives and military careers of these whiskey distillers and tells the story of whiskey's role on the battlefield and in the American military community.
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31.450000 USD

Bourbon and Bullets: True Stories of Whiskey, War, and Military Service

by John C. Tramazzo
Hardback
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Until its use declined in the nineteenth century, Indians of the southeastern United States were devoted to a caffeinated beverage commonly known as black drink. Brewed from the parched leaves of the yaupon holly (Ilex vomitoria), black drink was used socially and ceremonially. In certain ritual purification rites, Indians would ...
Black Drink: A Native American Tea
Until its use declined in the nineteenth century, Indians of the southeastern United States were devoted to a caffeinated beverage commonly known as black drink. Brewed from the parched leaves of the yaupon holly (Ilex vomitoria), black drink was used socially and ceremonially. In certain ritual purification rites, Indians would regurgitate after drinking the tea. This study details botanical, clinical, spiritual, historical, and material aspects of black drink, including its importance not only to Native Americans, but also to many of their European-American contemporaries.
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104.950000 USD

Black Drink: A Native American Tea

by Charles M Hudson
Hardback
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The history of barbecue in the United States has until now remained virtually untold. Barbecue has a long, rich history-a history that formerly could be found only through scattered references in old letters, journals, newspapers, diaries, and travel narratives until this book was written. Americans enjoy reading about barbecue almost ...
Barbecue: The History of an American Institution
The history of barbecue in the United States has until now remained virtually untold. Barbecue has a long, rich history-a history that formerly could be found only through scattered references in old letters, journals, newspapers, diaries, and travel narratives until this book was written. Americans enjoy reading about barbecue almost as much as they love eating it. Books on the subject cover almost every aspect of the topic: recipes, grilling tips, restaurant guides, pit-building instructions, and catalogs of exotic variants such as Mongolian barbecue and Indian tandoor cooking. Despite this coverage, the history of barbecue in the United States has until now remained virtually untold. Barbecue: The History of an American Institution draws on hundreds of sources to document the evolution of barbecue from its origins among Native Americans to its present status as an icon of American culture. This is the story not just of a dish but of a social institution that helped shape the many regional cultures of the United States. The history begins with British colonists' adoption of barbecuing techniques from Native Americans in the 16th and 17th centuries, moves to barbecue's establishment as the preeminent form of public celebration in the 19th century, and is carried through to barbecue's iconic status today. From the very beginning, barbecues were powerful social magnets, drawing together people from a wide range of classes and geographic backgrounds. Barbecue played a key role in three centuries of American history, both reflecting and influencing the direction of an evolving society. By tracing the story of barbecue from its origins to today, Barbecue: The History of an American Institution traces the very thread of American social history.
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46.92 USD

Barbecue: The History of an American Institution

by Robert F. Moss
Paperback / softback
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Combining an historian's rigor with a food enthusiast's palate, Paul Freedman's seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's ...
Ten Restaurants That Changed America
Combining an historian's rigor with a food enthusiast's palate, Paul Freedman's seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's fabled Mandarin; evoking the poignant nostalgia of Howard Johnson's, the beloved roadside chain that foreshadowed the pandemic of McDonald's; or chronicling the convivial lunchtime crowd at Schrafft's, the first dining establishment to cater to women's tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. As much about the contradictions and contrasts in this country as it is about its places to eat (The New Yorker), Ten Restaurants That Changed America is a must-read (Eater) that proves essential for anyone who cares about where they go to dinner (Wall Street Journal Magazine).
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25.150000 USD

Ten Restaurants That Changed America

by Paul Freedman
Paperback / softback
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The Science of Cookery and the Art of Eating Well is a philosophical and historical reflection on food and dining in human culture. It includes discussions of the nature of the first meals as found in Greek literature and the philosophy of history of Giambattista Vico, the Roman cookbook of ...
The Science of Cookery and the Art of Eating Well: Philosophical and Historical Reflections on Food and Dining in Culture
The Science of Cookery and the Art of Eating Well is a philosophical and historical reflection on food and dining in human culture. It includes discussions of the nature of the first meals as found in Greek literature and the philosophy of history of Giambattista Vico, the Roman cookbook of Apicius (the first known cookbook), the cookbook of Artusi (the seminal cookbook of Italian cooking), Brillat-Savarins Physiology of Taste, Plutarchs Dinner of the Seven Wise Men, and Athenaeus work on the Learned Banqueters (the Deipnosophists). These discussions are joined with contemporary observations on the importance of the traditions of home cooking and dining with friends as essential to the promotion of human well-being.
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32.42 USD

The Science of Cookery and the Art of Eating Well: Philosophical and Historical Reflections on Food and Dining in Culture

by Donald Phillip Verene
Paperback / softback
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THE DEVIL'S DINNER is the first authoritative history of chili peppers. There are countless books on cooking with chilies, but no book goes into depth about the biological, gastronomical, and cultural impact this forbidden fruit has had upon people all over the world. The story has been too hot to ...
The Devil's Dinner: A Gastronomic and Cultural History of Chili Peppers
THE DEVIL'S DINNER is the first authoritative history of chili peppers. There are countless books on cooking with chilies, but no book goes into depth about the biological, gastronomical, and cultural impact this forbidden fruit has had upon people all over the world. The story has been too hot to handle. A billion dollar industry, hot peppers are especially popular in the United States, where a super hot movement is on the rise. Hot peppers started out in Mexico and South America, came to Europe with returning Spanish travelers, lit up Iberian cuisine with piri-piri and pimientos, continued along eastern trade routes, boosted mustard and pepper in cuisines of the Indian subcontinent, then took overland routes to central Europe in the paprika of Hungarian and Austrian dumplings, devilled this and devilled that - they've been everywhere! The Devil's Dinner tells the history of hot peppers and captures the rise of the super hot movement.
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34.11 USD

The Devil's Dinner: A Gastronomic and Cultural History of Chili Peppers

by Stuart Walton
Hardback
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There is a compelling story behind Taiwan's recent emergence as a food destination of international significance. A Culinary History of Taipei is the first comprehensive English-language examination of what Taiwan's people eat and why they eat those foods, as well as the role and perception of particular foods. Distinctive culinary ...
A Culinary History of Taipei: Beyond Pork and Ponlai
There is a compelling story behind Taiwan's recent emergence as a food destination of international significance. A Culinary History of Taipei is the first comprehensive English-language examination of what Taiwan's people eat and why they eat those foods, as well as the role and perception of particular foods. Distinctive culinary traditions have not merely survived the travails of recent centuries, but grown more complex and enticing. Taipei is a city where people still buy fresh produce almost every morning of the year; where weddings are celebrated with streetside bando banquets; and where baristas craft cups of world-class coffee. Wherever there are chopsticks, there is curiosity and adventurousness regarding food. Like every great city, Taipei is the sum of its people: Hard-working and talented, for sure, but also eager to enjoy every bite they take. Drawing on in-depth interviews with the leading lights of Taiwan's food scene, meticulously sifted English- and Chinese-language materials published in the 19th, 20th and 21st centuries, and rich personal experience, the authors have assembled a unique book about a place that has added all kinds of outside influences to its own robust, if little understood, foundations.
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39.900000 USD

A Culinary History of Taipei: Beyond Pork and Ponlai

by Katy Hui-wen Hung, Steven Crook
Hardback
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'You could not write a more sophisticated book or pack more detail onto each page...it is rocket science impressive' Huffington Post In recent years, gin has shed its old-fashioned image and been reborn as a hot and hip spirit. The number of brands grows every day and bartenders - and ...
Gin: The Manual
'You could not write a more sophisticated book or pack more detail onto each page...it is rocket science impressive' Huffington Post In recent years, gin has shed its old-fashioned image and been reborn as a hot and hip spirit. The number of brands grows every day and bartenders - and consumers - are now beginning to re-examine gin as a quality base spirit for drinks both simple and complex. Now, with more brands available than ever before, it is the time to set out what makes gin special, what its flavours are and how to get the most out of the brands you buy. With this book as your guide, discover: - How gin is made - What a botanical is and how they impact a gin's flavour - What the difference between Dutch, London, Scottish, Spanish and American gins is - How you drink them to maximise your pleasure - Whether there is life beyond the gin & tonic (yes!) The body of the book covers 120 gins which Dave has tested four ways - with tonic, with lemonade, in a negroni and in a martini - and then scored. In addition, each gin is categorised according to an ingenious flavour camp system, which highlights its core properties and allows you to understand how you can best drink it, and therefore enjoy it.
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25.58 USD

Gin: The Manual

by Dave Broom
Hardback
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Patrick E. McGovern takes us on a fascinating journey through time to the dawn of brewing when our ancestors might well have made a Palaeo-Brew of fruits, honey, cereals and botanicals. Early beverage-makers must have marvelled at the process of fermentation, their amazement growing as they drank the mind-altering drinks ...
Ancient Brews: Rediscovered and Re-created
Patrick E. McGovern takes us on a fascinating journey through time to the dawn of brewing when our ancestors might well have made a Palaeo-Brew of fruits, honey, cereals and botanicals. Early beverage-makers must have marvelled at the process of fermentation, their amazement growing as they drank the mind-altering drinks which were to become the medicines, religious symbols and social lubricants of later cultures. McGovern circles the globe-to China, Turkey, Egypt, Italy, Scandinavia, Honduras, Peru and Mexico-interweaving archaeology and science to tell stories of making liquid time capsules. Accompanying homebrew interpretations and matching meal recipes help bring the past alive, as our senses and imaginations travel Back to the Future .
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20.46 USD

Ancient Brews: Rediscovered and Re-created

by Patrick E. McGovern
Paperback / softback
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The food culture of Copenhagen is woven into the fabric of Trine's daily life; she has lived in the heart of the city for more than 40 years. There is no smorrebrod, hot dog, ice cream, or coffee she hasn't tasted in this quietly gastronomic capital city. She has hosted ...
Copenhagen Food: Stories, traditions and recipes
The food culture of Copenhagen is woven into the fabric of Trine's daily life; she has lived in the heart of the city for more than 40 years. There is no smorrebrod, hot dog, ice cream, or coffee she hasn't tasted in this quietly gastronomic capital city. She has hosted summer parties, Christmas dinners, street parties, picnics and long, leisurely breakfasts for close friends and huge gatherings, and she has written and talked about the Danish way of eating for publications all around the world. Now, in this ground-breaking book, Trine takes us on a tour of her home town, introducing us to all the best spots to eat, drink, and catch up with friends. We learn about the old bakeries and food markets, the burgeoning street food scene, the coffee culture, and the world-famous restaurants - and along the way, Trine will offer 70 recipes for some of her very favourite dishes.
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39.38 USD

Copenhagen Food: Stories, traditions and recipes

by Trine Hahnemann
Hardback
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The restaurant is where we go to celebrate, to experience pleasure, to show off - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories. This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' ...
In the Restaurant: From Michelin stars to fast food; what eating out tells us about who we are
The restaurant is where we go to celebrate, to experience pleasure, to show off - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories. This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafes and humble fast food joints. Here are tales of cooks who spend hours arranging rose petals for Michelin stars, of the university that teaches the consistency of the perfect shake, of the lunch counter that sparked a protest movement, of the writers - from Proust to George Orwell - who have been inspired or outraged by the restaurant's secrets. As this dazzlingly entertaining, eye-opening book shows, the restaurant is where performance, fashion, commerce, ritual, class, work and desire all come together. Through its windows, we can glimpse the world.
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17.05 USD

In the Restaurant: From Michelin stars to fast food; what eating out tells us about who we are

by Christoph Ribbat
Paperback / softback
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Break new ground with this spice book like no other, from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Taking the periodic table of spices as a starting point, explore the science behind the art of making incredible spice blends and how the flavour compounds within spices work ...
The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking
Break new ground with this spice book like no other, from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Taking the periodic table of spices as a starting point, explore the science behind the art of making incredible spice blends and how the flavour compounds within spices work together to create exciting layers of flavour and new sensations. This is the perfect cookbook for curious cooks and adventurous foodies. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. There is also a selection of recipes using innovative spice blends, based on the new spice science, designed to brighten your palate and inspire your own culinary adventures. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. You'll turn to this beautiful and unique book time and again - to explore and to innovate.
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34.12 USD

The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking

by Dr. Stuart Farrimond
Hardback
Book cover image
Experimentation, mystery, resourcefulness, and above all, fun these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to ...
Brew Beer Like a Yeti: Traditional Techniques, Recipes, and Inspiration for Unconventional Ales, Gruits, and More
Experimentation, mystery, resourcefulness, and above all, fun these are the hallmarks of brewing beer like a Yeti. Since the craft beer and homebrewing boom of the late twentieth and early twenty-first centuries, beer lovers have enjoyed drinking and brewing a vast array of beer styles. However, most are brewed to accentuate a single ingredient hops and few contain the myriad herbs and spices that were standard in beer and gruit recipes from medieval times back to ancient people s discovery that grain could be malted and fermented into beer. Like his first book, Make Mead Like a Viking, Jereme Zimmerman s Brew Beer Like a Yeti returns to ancient practices and ingredients and brings storytelling, mysticism, and folklore back to the brewing process, including a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic stone beers. More importantly, under the guidance of the world s only peace-loving, green-living Appalachian Yeti Viking, readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
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32.40 USD

Brew Beer Like a Yeti: Traditional Techniques, Recipes, and Inspiration for Unconventional Ales, Gruits, and More

by Jereme Zimmerman
Paperback / softback
Book cover image
Pawpaw's Cookbook Blank Recipe Book Navy Gingham Edition
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8.390000 USD

Pawpaw's Cookbook Blank Recipe Book Navy Gingham Edition

by Pickled Pepper Press
Paperback / softback
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The Cocktail Book 1926 Reprint: A Sideboard Manual for Gentlemen
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10.470000 USD

The Cocktail Book 1926 Reprint: A Sideboard Manual for Gentlemen

by The St Botolph Society
Paperback / softback
Book cover image
My Awesome Recipe Collection: 50 Pp. 6 X 9 In.
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7.340000 USD

My Awesome Recipe Collection: 50 Pp. 6 X 9 In.

by Rwn Publications
Paperback / softback
Book cover image
Modern American Drinks 1895 Reprint
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10.470000 USD

Modern American Drinks 1895 Reprint

by George J Kappeler
Paperback / softback
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