Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present in this …
Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati—pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume …
Toasted marshmallows stuffed with raisins? Green-and-white luncheons? Chemistry in the kitchen? This entertaining and erudite social history now in its fourth paperback edition …
Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary …
A Geography of Digestion is a highly original exploration of the legacy of the Kellogg Company, one of America's most enduring and storied food enterprises. In the late nineteenth …
This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What …
Home cooking is crucial to our lives but it is not necessary to our survival. Over the past century, it has become an everyday choice even though it is no longer an everyday chore. …
"Beyond Hummus and Falafel" is the story of how food has come to play a central role in how Palestinian citizens of Israel negotiate life and a shared cultural identity within a …
Was ice cream invented in Philadelphia? How about by the Emperor Nero, when he poured honey over snow? Did Marco Polo first taste it in China and bring recipes back? In this first …
The contents of your pint glass have a much richer history than you could have imagined. Through the story of the hop, Hoptopia connects twenty-first century beer drinkers to lands …
