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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 …
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 …
The Zinfandel grape - currently producing big, rich, luscious styles of red wine - has a large, loyal, even fanatical following in California and around the world. The grape, grown …
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. …
At no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government's attempt to raise …
In this sweeping history of food and eating in modern America, Harvey Levenstein explores the social, economic, and political factors that have shaped the American diet since 1930.
This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark …
In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured …
A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle …
A rich, salty, and steaming bowl of ramen noodle soup climbed its way onto the international culinary scene and, from Tokyo to New York, is now a symbol of the cultural prowess of …