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With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's culinary scene in the 1980s. Flavors of Empire examines the rise of Thai food and the way it shaped the racial and ethnic contours of Thai American identity and community. Full of ...
Flavors of Empire: Food and the Making of Thai America
With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's culinary scene in the 1980s. Flavors of Empire examines the rise of Thai food and the way it shaped the racial and ethnic contours of Thai American identity and community. Full of vivid oral histories and new material from the archives, this book explores the factors that made foodways central to the Thai American experience. Starting with American Cold War intervention in Thailand, Mark Padoongpatt traces how informal empire allowed U.S. citizens to discover Thai cuisine abroad and introduce it inside the United States. When Thais arrived in Los Angeles, they reinvented and repackaged Thai food in various ways to meet the rising popularity of the cuisine in urban and suburban spaces. Padoongpatt opens up the history, politics, and tastes of Thai food for the first time, all while demonstrating how race emerges in seemingly mundane and unexpected places.
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85.000000 USD

Flavors of Empire: Food and the Making of Thai America

by Mark Padoongpatt
Hardback
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In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade ...
Tortillas, Tiswin, and T-Bones: A Food History of the Southwest
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today-and with the southwesternization of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
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24.950000 USD

Tortillas, Tiswin, and T-Bones: A Food History of the Southwest

by Gregory McNamee
Paperback
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The act of eating defines and redefines borders. What constitutes American in our cuisine has always depended on a liberal crossing of borders, from the line in the sand that separates Mexico and the United States, to the grassland boundary with Canada, to the imagined divide in our collective minds ...
Food Across Borders
The act of eating defines and redefines borders. What constitutes American in our cuisine has always depended on a liberal crossing of borders, from the line in the sand that separates Mexico and the United States, to the grassland boundary with Canada, to the imagined divide in our collective minds between our food and their food. Immigrant workers have introduced new cuisines and ways of cooking that force the nation to question the boundaries between us and them. The stories told in Food Across Borders highlight the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging.
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95.000000 USD

Food Across Borders

Hardback
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The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare ...
Kitchens, Cooking, and Eating in Medieval Italy
The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal - not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity - at the turn of the switch we have instant heat. But it wasn't always so. Just step back a few centuries to say the 1300s and we'd find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living space of a small cottage. If we were lucky enough to have a kitchen, the majority of the cooking would be done over an open hearth, we'd build a fire of wood or coal and move a cauldron over the fire to prepare a stew or soup. A drink might be heated or kept warm in a long-handled saucepan, set on its own trivet beside the fire. Food could be fried in a pan, grilled on a gridiron, or turned on a spit. We might put together a small improvised oven for baking. Regulating the heat of the open flame was a demanding task. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. One fireplace was kept burning at a low, steady heat at all times for simmering or boiling water and the others used for grilling on a spit over glowing, radiant embers. This is quite a different situation than in our modern era - unless we were out camping and cooking over an open fire. In this book Katherine McIver explores the medieval kitchen from its location and layout (like Francesco Datini of Prato two kitchens), to its equipment (the hearth, the fuels, vessels and implements) and how they were used, to who did the cooking (man or woman) and who helped. We'll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de' Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino's Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina's On Right Pleasure and Good Health (1470). This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century.
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88.40 USD

Kitchens, Cooking, and Eating in Medieval Italy

by Katherine A. McIver
Hardback
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Even the most enthusiastic cooks and food lovers have jars of dusty powders inhabiting kitchen cabinets long past their expiration dates. We often don't know much about them, where they come from, or how to use them. And yet, spices can elevate the everyday act of making and consuming food ...
The Grammar of Spice
Even the most enthusiastic cooks and food lovers have jars of dusty powders inhabiting kitchen cabinets long past their expiration dates. We often don't know much about them, where they come from, or how to use them. And yet, spices can elevate the everyday act of making and consuming food to a higher plane of experience.Spices have played an intrinsic part in the human story, running through history, geography, anthropology, politics, religion, culture, art, and design. From alligator pepper seeds, which in the Yoruba culture are given to newborn babies to taste a few minutes after birth, to charoli seeds, which are used in traditional Indian desserts eaten during the festival of Holi, and caraway seeds, which were added to medieval love potions, each spice has its own significance in the lives of the people who use it.The Grammar of Spice is a practical resource for cooks that also changes the way we understand the role spices play in defining not only our food but also our place in the world. Featuring custom illustrations for each of the more than sixty spices featured here--inspired by the work of Owen Jones, one of the great designers and travelers of his time--this beautiful, informative book celebrates the world of flavors that spices open up to us.
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30.00 USD

The Grammar of Spice

by Caz Hildebrand
Hardback
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The story of bourbon production is a tale of American innovation, industry, and craft. Join photographer Carol Peachee on a visual journey from farm to bottle, with stunning images of the distilleries, farms, copper, brass, and steel works, cooperages and stave mills, and barrel warehouses that transform corn into liquid ...
Straight Bourbon: Distilling the Industry's Heritage
The story of bourbon production is a tale of American innovation, industry, and craft. Join photographer Carol Peachee on a visual journey from farm to bottle, with stunning images of the distilleries, farms, copper, brass, and steel works, cooperages and stave mills, and barrel warehouses that transform corn into liquid gold, while former Maker's Mark President Bill Samuels Jr. and whiskey historian Carolyn Brooks trace the impact of historical industries and production methods on the modern bourbon brand. From the ruins and rusted machinery of early distilleries to the flames of a modern barrel factory, 280 full-color photographs of Straight Bourbon offer a rare glimpse into the creation of America's native spirit.
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28.000000 USD

Straight Bourbon: Distilling the Industry's Heritage

by Carol Peachee
Hardback
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The South's relationship with drinking is complicated. Although religious and legal mandates discourage the sale and consumption of alcohol, the region has a robust drinking culture. As the home of NASCAR, a sport that arose from the high-speed antics of bootleggers, and Tennessee Williams, a man notorious for both his ...
The Southern Foodways Alliance Guide to Cocktails
The South's relationship with drinking is complicated. Although religious and legal mandates discourage the sale and consumption of alcohol, the region has a robust drinking culture. As the home of NASCAR, a sport that arose from the high-speed antics of bootleggers, and Tennessee Williams, a man notorious for both his literary genius and his propensity to imbibe, the Bible Belt has a booze-soaked background. In the recipes and essays in The Southern Foodways Alliance Guide to Cocktails, Jerry Slater and Sara Camp Milam and their cocktail cabinet of contributors bridge the gaps between the culture, history, and practice of drinking in the South.Nearly one hundred easy-to-follow recipes instruct the home bartender how to create memorable drinks from everyday ingredients, whether they be light tipples or potent bell ringers. Milam and Slater organize their historical how-to by drink family, starting with day-drinking classics suitable for brunches and tailgating, such as the Michelada and the Ruby Slipper. Variations on the French 75, lovingly lauded by food writer Kat Kinsman, and various juleps, cobblers, and shandies are also covered, as are strong finishes such as the Sazerac and the Vieux Carre. A final set of recipes focuses on the punch bowl, with instructions on how to mix such shareable libations as Chatham Artillery Punch and Watermelon Sangria. Milam and Slater also share information on essential tools and glassware to stock the home bar with, as well as mixing and garnishing techniques.In addition, the book contains fifteen fun and informative essays on drink culture, including a profile of white whiskey whisperer Marvin Popcorn Sutton by popular historian Mark Essig, a piece on the kitschy pleasure of collecting figurative decanters by syndicated Ask a Mexican! columnist Gustavo Arellano, and an essay by the dean of cocktail history, David Wondrich, on The Future of Southern Drinking. Lest we drink on an empty stomach, recipes for cocktail bites are provided by multiple James Beard Award nominee Vishwesh Bhatt. The Oxford, Mississippi-based Snackbar chef shares recipes for Benedictine Spread, Catfish Rillettes, Deviled Pickled Eggs, Deviled Ham, Okra Chaat, Pickled Shrimp, Shrimp Toast, Snackbar Pimento Cheese, Sweet Potato Biscuits with Pear Jam, and Spicy, Crunchy Black-Eyed Peas.
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29.950000 USD

The Southern Foodways Alliance Guide to Cocktails

by Jerry Slater
Hardback
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From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced--the Great Depression--and how it transformed America's culinary culture.The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever ...
A Square Meal: A Culinary History Of The Great Depression
From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced--the Great Depression--and how it transformed America's culinary culture.The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished--shattering long-held assumptions about the limitlessness of the national larder.In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored food charity. For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, home economists who had long fought to bring science into the kitchen rose to national stature.Tapping into America's long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today's Dietary Guidelines for Americans.At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine--a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then--and the lessons and insights those experiences may hold for us today.A Square Meal features 25 black-and-white photographs.
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15.990000 USD

A Square Meal: A Culinary History Of The Great Depression

by Jane Ziegelman
Paperback
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If you have ever marvelled at a flawless slice of cherry pie in a television bake-off and wondered if you could re-create it at home, BraveTart is for you. Here are recipes for one-bowl Devil's Food Layer Cake, Blueberry Muffins, Glossy Fudge Brownies and even Parks's own recipes for re-creating ...
Bravetart: Iconic American Desserts
If you have ever marvelled at a flawless slice of cherry pie in a television bake-off and wondered if you could re-create it at home, BraveTart is for you. Here are recipes for one-bowl Devil's Food Layer Cake, Blueberry Muffins, Glossy Fudge Brownies and even Parks's own recipes for re-creating popular supermarket treats! These meticulously tested, crystal-clear and innovative recipes bring a pastry chef's expertise to your kitchen. Along the way, BraveTart tells the surprising story of how these desserts came to be. With a foreword by The Food Lab's J. Kenji Lopez-Alt, vintage illustrations of historical desserts and breathtaking photographs, BraveTart is sure to become a classic.
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49.55 USD

Bravetart: Iconic American Desserts

by Stella Parks
Hardback
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It's a yearlong celebration of everyone's favorite drink-beer!Can't wait for happy hour to enjoy a cold one? This super fun calendar is spilling over with all-new beer and brewery recommendations, trivia, and quotations about beer lovers' greatest joy in life. A must for any beer aficionado, 365 Days of Beer ...
365 Days of Beer 2018 Daily Calendar
It's a yearlong celebration of everyone's favorite drink-beer!Can't wait for happy hour to enjoy a cold one? This super fun calendar is spilling over with all-new beer and brewery recommendations, trivia, and quotations about beer lovers' greatest joy in life. A must for any beer aficionado, 365 Days of Beer 2018 Daily Calendar offers tasting notes, fun facts, and classic humor all about beer. So don't wait for the weekend to enjoy a great brew-celebrate your love every day of the year!
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14.990000 USD

365 Days of Beer 2018 Daily Calendar

by Adams Media
Calendar
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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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26.950000 USD

Ancient Brews: Rediscovered and Re-Created

by Patrick E. McGovern
Hardback
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American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy millions of dollars' worth of ...
American Home Cooking: A Popular History
American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking. Americans eat four to five meals per week in a restaurant and buy millions of dollars' worth of convenience foods. Cooking, especially from scratch, is clearly on its way out. However, if this is true, why do we spend so much money on kitchen appliances both large and small? Why are so many cooking shows and cookbooks published each year if so few people actually cook? In American Home Cooking, Timothy Miller argues that there are historical reasons behind the reality of American cooking. There are some factors that, over the past two hundred years, have kept us close to our kitchens, while there are other factors that have worked to push us away from our kitchens. At one end of the cooking and eating continuum is preparing meals from scratch: all ingredients are raw and unprocessed and, in extreme cases, grown at the home. On the other end of the spectrum is dining out at a restaurant, where no cooking is done but the family is still fed. All dining experiences exist along this continuum, and Miller considers how American dining has moved along the continuum. He looks at a number of different groups and trends that have affected the state of the American kitchen, stretching back to the early 1800s. These include food and appliance companies, the restaurant industry, the home economics movement of the early 20th century, and reform movements such as the counterculture of the 1960s and the religious reform movements of the 1800s. And yet the kitchen is still, most often, the center of the home and the place where most people expect to cook and eat - even if they don't.
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38.000000 USD

American Home Cooking: A Popular History

by Tim Miller
Hardback
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As one world vanishes, another takes its place. The objects we collect are a record of the past, and of these objects, the least recorded are often the ones we all take for granted. Antique and vintage kitchenalia can tell us so many stories about Britain's culinary, scientific and innovative ...
Vintage Kitchenalia
As one world vanishes, another takes its place. The objects we collect are a record of the past, and of these objects, the least recorded are often the ones we all take for granted. Antique and vintage kitchenalia can tell us so many stories about Britain's culinary, scientific and innovative past. Yet in a society seemingly so obsessed with food - the preparing, eating, sharing and sheer enjoyment of what and how we all eat - the humble kitchen utensil and its evolution is an often overlooked aspect of Britain's heritage. Cooking evolved from a fire in the middle of the homestead, with a crude container to boil up every meal, to the vast shiny, glossy, gadget and accessory-driven kitchen, where most people now have to conjure up complex and clever dishes created by grilling, frying, poaching, roasting, baking, toasting, boiling, braising, slow-cooking, steaming and many other techniques to test and challenge the skills of even the most talented cooks. By investigating the objects themselves, Emma Kay discovers the rich history of how Britain's kitchens became so versatile and, as the gadgets increased in availability, how cooking became so much more accessible, labour-saving and addictive.
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26.53 USD

Vintage Kitchenalia

by Emma Kay
Paperback
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Apricot wine and stewed calf's head, melancholy medicine and ointment of roses. Welcome to the cookbook Shakespeare would have recognized. Preserving on Paper is a critical edition of three seventeenth-century receipt books-handwritten manuals that included a combination of culinary recipes, medical remedies, and household tips which documented the work of ...
Preserving on Paper: Seventeenth-Century Englishwomen's Receipt Books
Apricot wine and stewed calf's head, melancholy medicine and ointment of roses. Welcome to the cookbook Shakespeare would have recognized. Preserving on Paper is a critical edition of three seventeenth-century receipt books-handwritten manuals that included a combination of culinary recipes, medical remedies, and household tips which documented the work of women at home. Kristine Kowalchuk argues that receipt books served as a form of folk writing, where knowledge was shared and passed between generations. These texts played an important role in the history of women's writing and literacy and contributed greatly to issues of authorship, authority, and book history. Kowalchuk's revelatory interdisciplinary study offers unique insights into early modern women's writings and the original sharing economy.
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42.46 USD

Preserving on Paper: Seventeenth-Century Englishwomen's Receipt Books

by Kristine Kowalchuk
Paperback
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Pigs unite and divide people, but why? Pig/Pork explores the love-hate relationship between humans and pigs through the lenses of archaeology, biology, history and gastronomy, providing a close and affectionate look at the myriad causes underlying this multi-millennial bond. What is it that people in all four corners of the ...
Pig/Pork: Archaeology, Zoology and Edibility
Pigs unite and divide people, but why? Pig/Pork explores the love-hate relationship between humans and pigs through the lenses of archaeology, biology, history and gastronomy, providing a close and affectionate look at the myriad causes underlying this multi-millennial bond. What is it that people in all four corners of the world find so fascinating about the pig? When did the human obsession with pigs begin, how did it develop through time, and where is it heading? Why are pigs so special to some of us, but not to others? Pig/Pork sets out to answer these and other porcine-related questions, examining human-pig interactions across the globe through time, from the Palaeolithic to the present day. The book dissects pig anatomy and behaviour, and describes how this knowledge plays a major role in the advance of the agricultural and medical sciences, among others. The book also looks closely at the history of pig-human interaction; how they were domesticated and when, how they affected human history through their diseases, and how they have been involved in centuries of human conflicts. All this is accompanied by a liberal peppering of pork recipes and the stories behind them, along with facts, wisdom and porker lore, providing a thought-provoking account of where our food comes from, both historically and agriculturally, and how this continues to influence many parts of our behaviour and culture.
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30.07 USD

Pig/Pork: Archaeology, Zoology and Edibility

by Pia Spry-Marques
Hardback
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New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed ...
New Art of Cookery: A Spanish Friar's Kitchen Notebook
New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry, game, salted and fresh fish, vegetables and sweet things in a chatty style aimed at readers who cooked on a modest budget. He showed that economic cookery could be delicious if flavors and aromas were blended with an appreciation for all sorts of ingredients, however humble, and for diverse food cultures, ranging from that of Aragon, his home region, to those of Iberian court and New World kitchens. This first English translation gives guidelines for today's cooks alongside the original text, and interweaves a new narrative portraying 18th-century Spain, its everyday life, and food culture. The author traces links between New Art's dishes and modern Spanish cookery, tells the story of her search to identify the book's author and understand the popularity of his book for over 150 years, and takes travelers, cooks, historians, and students of Spanish language, culture, and gastronomy on a fascinating journey to the world of Altamiras and, most important of all, his kitchen.
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44.16 USD

New Art of Cookery: A Spanish Friar's Kitchen Notebook

by Vicky Hayward
Hardback
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What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, ...
Food on the Page: Cookbooks and American Culture
What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times. In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste. Examining a wealth of fascinating archival material-and rediscovering several all-American culinary delicacies and oddities in the process-Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to The Joy of Cooking to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, Food on the Page explains where contemporary assumptions about American food came from and where they might lead.
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34.950000 USD

Food on the Page: Cookbooks and American Culture

by Megan J. Elias
Hardback
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The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing ...
Food in World History
The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods, Food in World History explores such questions as: * What social factors have historically influenced culinary globalization? * How did early modern plantations establish patterns for modern industrial food production? * Were eighteenth-century food riots comparable to contemporary social movements around food? * Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? * Have genetically modified foods fulfilled the promises made by proponents? This new edition includes expanded discussions of gender and the family, indigeneity, and the politics of food. Expanded chapters on contemporary food systems and culinary pluralism examine debates over the concentration of corporate control over seeds and marketing, authenticity and exoticism within the culinary tourism industry, and the impact of social media on restaurants and home cooks.
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39.950000 USD

Food in World History

by Jeffrey M. Pilcher
Paperback
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An encyclopaedic, eye-catching tribute to one of the world's most popular foods - the humble hamburger Celebrate the classic hamburger with this unprecedented collection of essays, photographs, and ephemera - a colourful look at the burger's origins and impact, assembled by a true burgerphile whose passion has taken him around ...
The World is Your Burger: A Cultural History
An encyclopaedic, eye-catching tribute to one of the world's most popular foods - the humble hamburger Celebrate the classic hamburger with this unprecedented collection of essays, photographs, and ephemera - a colourful look at the burger's origins and impact, assembled by a true burgerphile whose passion has taken him around the globe. Perfect for home cooks and pop-culture addicts alike, the book is chock-full of original research, exclusive interviews with culinary icons, never-before-seen archival photographs from brands such as McDonald's and White Castle, and twelve delicious recipes.
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44.16 USD

The World is Your Burger: A Cultural History

by David Michaels
Hardback
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This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavour profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You'll learn to identify the scents, colours, flavours, mouth-feel, and vocabulary of the major beer styles ...
Tasting Beer: An Insider's Guide to the World's Greatest Drink
This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavour profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You'll learn to identify the scents, colours, flavours, mouth-feel, and vocabulary of the major beer styles -- including ales, lagers, weissbeirs, and Belgian beers -- and develop a more nuanced understanding of your favourite brews with in- depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.
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26.53 USD

Tasting Beer: An Insider's Guide to the World's Greatest Drink

by Sam Calagione, Ray Daniels, Randy Mosher
Paperback
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In this captivating new memoir, award-winning writer Jessica B. Harris recalls a lost era--the vibrant New York City of her youth, where her social circle included Maya Angelou, James Baldwin, and other members of the Black intelligentsia. In the Technicolor glow of the early seventies, Jessica B. Harris debated, celebrated, ...
My Soul Looks Back: A Memoir
In this captivating new memoir, award-winning writer Jessica B. Harris recalls a lost era--the vibrant New York City of her youth, where her social circle included Maya Angelou, James Baldwin, and other members of the Black intelligentsia.

In the Technicolor glow of the early seventies, Jessica B. Harris debated, celebrated, and danced her way from the jazz clubs of the Manhattan's West Side to the restaurants of the Village, living out her buoyant youth alongside the great minds of the day--luminaries like Maya Angelou, James Baldwin, and Toni Morrison. My Soul Looks Back is her paean to that fascinating social circle and the depth of their shared commitment to activism, intellectual engagement, and each other.

Harris paints evocative portraits of her illustrious friends: Baldwin as he read aloud an early draft of If Beale Street Could Talk, Angelou cooking in her California kitchen, and Morrison relaxing at Baldwin's house in Provence. Harris describes her role as theater critic for the New York Amsterdam News and editor at then burgeoning Essence magazine; star-studded parties in the South of France; drinks at Mikell's, a hip West Side club; and the simple joy these extraordinary people took in each other's company. The book is framed by Harris's relationship with Sam Floyd, a fellow professor at Queens College, who introduced her to Baldwin.

More than a memoir of friendship and first love My Soul Looks Back is a carefully crafted, intimately understood homage to a bygone era and the people that made it so remarkable.

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My Soul Looks Back: A Memoir

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