{"title":"Essays \u0026 Narratives","description":null,"products":[{"product_id":"french-provincial-cooking-paperback","title":"French Provincial Cooking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth David\u003c\/b\u003e (Author), \u003cb\u003eJulia Child\u003c\/b\u003e (Foreword by), \u003cb\u003eJuliet Renny\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003eFirst published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, \u003cb\u003eFrench Provincial Cooking\u003c\/b\u003e is a scholarly yet straightforward celebration of the traditions of French regional cooking. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eElizabeth David (1913-1992) published eight books during her lifetime, from the evocative \u003cb\u003eBook of Mediterranean Food\u003c\/b\u003e in ration-bound 1950 to the masterly \u003cb\u003eEnglish Bread and Yeast Cookery\u003c\/b\u003e in 1977. Her books are acclaimed not only for their recipes but also for their literary depth. \u003cb\u003eFrench Provincial Cooking\u003c\/b\u003e and \u003cb\u003eItalian Food\u003c\/b\u003e were reissued as Penguin Twentieth-Century Classics in 1999.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 544\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.05 x 7.8 x 5.04 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 1999\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914625913176,"sku":"9780141181530","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/aSO90AWAmc9780141181530.webp?v=1792781535"},{"product_id":"gastronaut-adventures-in-food-for-the-romantic-the-foolhardy-and-the-brave-paperback","title":"Gastronaut: Adventures in Food for the Romantic, the Foolhardy, and the Brave - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStefan Gates\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAn irreverent journey through the culinary world of the exotic, the bizarre, and the truly extraordinary, \u003cem\u003eGastronaut\u003c\/em\u003e is equal parts cookbook and quest book. For your bedside or your stoveside, this hilarious and captivating journey through some of the strangest food experiences, past and present, is divided into three levels of escalating difficulty. Whether you're ready to gild your breakfast sausages with gold, re-create the Last Supper, or cook a whole pig in an underground fire pit, this book takes it all on with gusto and little regard for what one might call decency. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cem\u003eGastronaut\u003c\/em\u003e answers questions like: \u003cbr\u003e - what foods make us fart? \u003cbr\u003e - how do you make your own moonshine? \u003cbr\u003e - is it possible to teach grandmas to suck eggs? \u003cbr\u003e - how would you stage a bacchanalian orgy in the comfort of your own home? \u003cbr\u003e Here is the perfect book for people who are fascinated by the wilder side of food and who, every now and then, want to show off their penchant for the extreme. \u003cp\u003e\u003c\/p\u003e \u003cbr\u003e\u003cstrong\u003e\u003cem\u003eTHE GASTRONAUT'S CREED\u003c\/em\u003e\u003c\/strong\u003e \u003cbr\u003e Food will consume 16 percent of my life. That life is too precious to waste; therefore: \u003cbr\u003e - I resolve, whenever possible, to transform food from fuel into love, power, adventure, poetry, sex, or drama. \u003cbr\u003e - I will never turn down the opportunity to taste or cook something new. \u003cbr\u003e - I will never forget: canapés are evil. \u003cbr\u003e - I will remember that culinary disaster does not necessarily equal failure. \u003cbr\u003e - I will always keep a jar of pesto to hand in case of the latter.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 7.98 x 5.34 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 03, 2006\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914653700440,"sku":"9780156030977","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/4sQHQs7rwF9780156030977.webp?v=1792781573"},{"product_id":"koshersoul-the-faith-and-food-journey-of-an-african-american-jew-paperback","title":"Koshersoul: The Faith and Food Journey of an African American Jew - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael W. Twitty\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives...Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others', and exploring different cultures, Twitty's book offers important insight into the journeys of Black Jews.\"--\u003cem\u003eLibrary Journal\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"A fascinating, cross-cultural smorgasbord grounded in the deep emotional role food plays in two influential American communities.\"--\u003cem\u003eBooklist\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe James Beard award-winning author of the acclaimed \u003cem\u003eThe Cooking Gene \u003c\/em\u003eexplores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eKoshersoul, \u003c\/em\u003eMichael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. \u003c\/p\u003e\u003cp\u003eThe question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. \u003cem\u003eKoshersoul \u003c\/em\u003ealso explores how food has shaped the journeys of numerous cooks, including Twitty's own passage to and within Judaism.\u003c\/p\u003e\u003cp\u003eAs intimate, thought-provoking, and profound as \u003cem\u003eThe Cooking Gene\u003c\/em\u003e, this remarkable book teases the senses as it offers sustenance for the soul.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eKoshersoul \u003c\/em\u003eincludes 48-50 recipes.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 08, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914711699800,"sku":"9780062891716","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/wlaZMpHUdy9780062891716.webp?v=1792781644"},{"product_id":"my-usual-table-a-life-in-restaurants-paperback","title":"My Usual Table: A Life in Restaurants - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eColman Andrews\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eMy Usual Table\u003c\/em\u003e is a love letter to the great restaurants that have changed the way we eat-- from Trader Vic's to Chez Panisse and Spago to elBulli--and a vivid memoir of a life lived in food, from a founding editor of \u003cem\u003eSaveur\u003c\/em\u003e and James Beard Award winning writer Colman Andrews.\u003c\/p\u003e\u003cp\u003eFor reviewer, writer, and editor Colman Andrews, restaurants have been his playground, his theater, his university, his church, his refuge. The establishments he has loved have not only influenced culinary trends at home and abroad, but represent the changing history and culture of food in America and Western Europe. From his usual table, he has watched the growth of Nouvelle Cuisine and fusion cuisine; the organic and locavore movements; nose-to-tail eating; and so-called \"molecular gastronomy.\"\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eMy Usual Table\u003c\/em\u003e, Andrews interweaves his own story--from growing up in the sunset years of Hollywood's golden age to traveling the world in pursuit of great food--with tales of the restaurants, chefs, and restaurateurs who are emblematic of the revolutions great and small that have forever changed the way we eat, cook, and think about food.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eNow out in paperback, a vivid portrait of a life lived in food from renowned food writer and critic Colman Andrews, a founding editor of \u003cem\u003eSaveur\u003c\/em\u003e and multiple James Beard Award winner\u003c\/p\u003e\u003cp\u003eFor food writer and magazine editor Colman Andrews, restaurants have long served as a playground, a theater, a university, a refuge. In \u003cem\u003eMy Usual Table\u003c\/em\u003e, Andrews interweaves his own story with tales of the seminal restaurants and the great restaurateurs of our time who are emblematic of the revolutions that have transformed the way we eat, cook, and feel about food.\u003c\/p\u003e\u003cp\u003eTracing the evolution of our food culture from glamourous Old Hollywood's Chasen's to the \"ethnic\" food movement of the psychedelic '60s to the influence of family-run cafés and trattorias in Europe, Andrews arrives at the rise of game-changing restaurants like Eleven Madison Park and elBulli.\u003c\/p\u003e\u003cp\u003eAndrews has watched the growth of nouvelle and fusion cuisine; the explosion of the organic and locavore movements; and the rise of nose-to-tail eating and so-called molecular gastronomy. The restaurants he has loved have not only influenced culinary trends at home and abroad, but represent the changing culture of food in America and Western Europe. And all along, Andrews has been there right there in the dining room, menu in one hand and notebook in the other.\u003c\/p\u003e--\u003cem\u003eWall Street Journal\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eNow out in paperback, a vivid portrait of a life lived in food from renowned food writer and critic Colman Andrews, a founding editor of \u003cem\u003eSaveur\u003c\/em\u003e and multiple James Beard Award winner\u003c\/p\u003e\u003cp\u003eFor food writer and magazine editor Colman Andrews, restaurants have long served as a playground, a theater, a university, a refuge. In \u003cem\u003eMy Usual Table\u003c\/em\u003e, Andrews interweaves his own story with tales of the seminal restaurants and the great restaurateurs of our time who are emblematic of the revolutions that have transformed the way we eat, cook, and feel about food.\u003c\/p\u003e\u003cp\u003eTracing the evolution of our food culture from glamourous Old Hollywood's Chasen's to the \"ethnic\" food movement of the psychedelic '60s to the influence of family-run cafés and trattorias in Europe, Andrews arrives at the rise of game-changing restaurants like Eleven Madison Park and elBulli.\u003c\/p\u003e\u003cp\u003eAndrews has watched the growth of nouvelle and fusion cuisine; the explosion of the organic and locavore movements; and the rise of nose-to-tail eating and so-called molecular gastronomy. The restaurants he has loved have not only influenced culinary trends at home and abroad, but represent the changing culture of food in America and Western Europe. And all along, Andrews has been there right there in the dining room, menu in one hand and notebook in the other.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.7 x 5.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 06, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914712617304,"sku":"9780062136480","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/LNG8c0bJlr9780062136480.webp?v=1792781647"},{"product_id":"the-supper-of-the-lamb-a-culinary-reflection-paperback","title":"The Supper of the Lamb: A Culinary Reflection - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRobert Farrar Capon\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrom a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In \u003cem\u003eThe Supper of the Lamb, \u003c\/em\u003e Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine.\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.4 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 08, 2003\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914910896472,"sku":"9780156868938","price":25.34,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NHTtiIvKY09780156868938.webp?v=1792785247"},{"product_id":"consider-the-fork-a-history-of-how-we-cook-and-eat-paperback","title":"Consider the Fork: A History of How We Cook and Eat - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBee Wilson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAward-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies--from the fork to the microwave and beyond--have fundamentally shaped how and what we eat \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"Like having a long dinner table discussion with a fascinating friend.... A pure joy to read.\"--\u003ci\u003eLos Angeles Times\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious--or at least edible. But these tools have also transformed \u003ci\u003ehow\u003c\/i\u003e we consume, and how we think about, our food. In \u003ci\u003eConsider the Fork\u003c\/i\u003e, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, \u003ci\u003eConsider the Fork \u003c\/i\u003eis truly a book to savor.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBee Wilson\u003c\/b\u003e is a celebrated food writer, food historian, and author of nine books, including \u003ci\u003eThe Secret of Cooking\u003c\/i\u003e. She writes for publications including \u003ci\u003eThe Guardian\u003c\/i\u003e and \u003ci\u003eThe New York Times\u003c\/i\u003e and lives in Cambridge, England.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 8.3 x 5.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 08, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914924101976,"sku":"9780465056972","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/OrE5IeTU0_9780465056972.webp?v=1792785266"},{"product_id":"last-chance-to-eat-finding-taste-in-an-era-of-fast-food-paperback","title":"Last Chance to Eat: Finding Taste in an Era of Fast Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGina Mallet\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFood has never been more exalted as part of a lifestyle, yet fewer and fewer people really know what good food is. Drawing on enough culinary experiences to fill several lifetimes, Gina Mallet's irreverent memoir combines recollections of meals and their milieus with recipes and tasting tips. In loving detail, \u003cem\u003eLast Chance to Eat\u003c\/em\u003e muses on the fates of foods that were once the stuff of feasts: light, fluffy eggs; rich cheeses; fresh meat; garden vegetables; and fish just hauled ashore. Mallet's gastronomic adventures appeal to any palate: from finding the perfect grilled cheese (\"as delicate tasting as any Escoffier recipe\") to combing the bustling food department at postwar Harrod's for the makings of \"an Elizabeth David meal.\" The search for taste often takes her far from the beaten path--to an underground \"chevaline\" restaurant serving horsemeat steaks and to purveyors of contraband Epoisses, for instance--but the journey is always a delight.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eNo eggs, no beef, and only an occasional fish. Those were the hungry years after the Second World War in the English countryside, when the sighting of a rogue hen or even a thin pig was a cause for celebration. But that didn't matter, because the warm stove was still the hub of the house, and a family meal, however scant, was a shared experience. Food still promised pleasure, unstained by guilt or fear. To eat was enough. But how quickly that would change as Gina Mallet journeyed through the darkening foodscape of our times. \u003cbr\u003eIt was in the 1990s, when the author was reviewing restaurants, that she came to confront the paradox of contemporary food. There was more and more food, more publicity about food, more cookbooks and cooking shows than ever, but there was less variety and less taste, and some common foods were actually threatened with extinction. Why? \u003cbr\u003eIn this provocative and evocative book, Gina Mallet weaves together her own experiences in England and America and her memories of great taste with a grim look at the enemies of good food: the U.N.'s template for universal taste; trade wars; healthism; extreme environmentalists; food scientists; food scares; organic dogma; zero tolerance for flavour-bearing bacteria. \u003cbr\u003eMallet quotes Elizabeth David when she advises \"Shop well\" - but do it fast. \u003c\/p\u003e\u003cp\u003e\"From the Hardcover edition.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 386\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.86 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914931605848,"sku":"9780393344844","price":32.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/y25Rhbaq9N9780393344844.webp?v=1792785275"},{"product_id":"oldest-restaurants-in-the-usa-and-europe-paperback","title":"Oldest Restaurants in the USA and Europe - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDiane Holloway Cheney\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eEating with others is a restorative activity. When dining in an historic restaurant, the setting, cuisine, and relics of the past take us back in time. We come to understand a people's history through the restaurant, those who founded it, how it stayed afloat, special dishes, and past famous guests. Recipes featuring local foods prepared by distinctive chefs leave diners with a souvenir of a beloved restaurant. We may find ourselves swept away by the unique atmosphere, friendly waitpersons, and abundant information to inform our historic journey.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 364\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.81 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 22, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914940092760,"sku":"9781662936937","price":20.14,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YXHZf_cUWc9781662936937.webp?v=1792785287"},{"product_id":"eat-not-this-flesh-food-avoidances-from-prehistory-to-the-present-paperback","title":"Eat Not This Flesh: Food Avoidances from Prehistory to the Present - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFrederick J. Simoons\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eHailed as a classic when initially published in 1961, \u003ci\u003eEat Not This Flesh\u003c\/i\u003e was the first book that explored, from a historical and cultural perspective, taboos against eating certain kinds of flesh. Frederick J. Simoons's research remains original and invaluable, the only attempt of its kind to reconstruct the origin and spread of food avoidances while challenging current Western explanations. In this expanded and updated edition, Simoons integrates new research as he examines the use and avoidance of flesh foods-including beef, pork, chicken, and eggs, camel, dog, horse, and fish-from antiquity to the present day.\u003cbr\u003e Simoons suggests that Westerners are too ready, even in the absence of supporting evidence, to cite contemporary thinking about disease and environmental factors to explain why certain cultures avoid particular kinds of meat. He demonstrates how historical and archaeological evidence fails to support such explanations. He examines the origin of pork rejection in the Near East, explores the concept of the sacred cow in India and the ensuing ban on beef, and reveals how some African women abstain from chicken and eggs, fearing infertility. \u003cbr\u003e While no single explanation exists for food taboos, Simoons finds that the powerful, recurrent theme of maintaining ritual purity, good health, and well-being underlies diet habits. He emphasizes that only a full range of factors can explain eating patterns, and he stresses the interplay of religious, moral, hygienic, ecological, and economic factors in the context of human culture. Maps, drawings, and photos highlighting food avoidance patterns in Africa, Asia, Europe, and the Pacific provide additional information throughout the book.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 564\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.39 x 9.14 x 5.94 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 15, 1994\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914952642904,"sku":"9780299142544","price":50.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hclkdnrJ-e9780299142544.webp?v=1792785306"},{"product_id":"the-potato-how-the-humble-spud-rescued-the-western-world-paperback","title":"The Potato: How the Humble Spud Rescued the Western World - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLarry Zuckerman\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Potato \u003c\/i\u003etells the story of how a humble vegetable, once regarded as trash food, had as revolutionary an impact on Western history as the railroad or the automobile. Using Ireland, England, France, and the United States as examples, Larry Zuckerman shows how daily life from the 1770s until World War I would have been unrecognizable-perhaps impossible-without the potato, which functioned as fast food, famine insurance, fuel and labor saver, budget stretcher, and bank loan, as well as delicacy. Drawing on personal diaries, contemporaneous newspaper accounts, and other primary sources, this is popular social history at its liveliest and most illuminating.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLarry Zuckerman\u003c\/b\u003e is a freelance editor and writer. He lives in Seattle with his wife and young son.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.4 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 25, 1999\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914955526488,"sku":"9780865475786","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/LdyK3zShPC9780865475786.webp?v=1792785310"},{"product_id":"taverns-and-drinking-in-early-america-paperback","title":"Taverns and Drinking in Early America - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSharon V. Salinger\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSharon V. Salinger's \u003ci\u003eTaverns and Drinking in Early America\u003c\/i\u003e supplies the first study of public houses and drinking throughout the mainland British colonies. At a time when drinking water supposedly endangered one's health, colonists of every rank, age, race, and gender drank often and in quantity, and so taverns became arenas for political debate, business transactions, and small-town gossip sessions. Salinger explores the similarities and differences in the roles of drinking and tavern sociability in small towns, cities, and the countryside; in Anglican, Quaker, and Puritan communities; and in four geographic regions. Challenging the prevailing view that taverns tended to break down class and gender differences, Salinger persuasively argues they did not signal social change so much as buttress custom and encourage exclusion.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eSharon V. Salinger\u003c\/b\u003e is chair of the Department of History at the University of California, Riverside.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 309\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.79 x 9.06 x 6.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914958082392,"sku":"9780801878992","price":61.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/fyqHPuyD6T9780801878992.webp?v=1792785313"},{"product_id":"much-depends-on-dinner-the-extraordinary-history-and-mythology-allure-and-obsessions-perils-and-taboos-of-an-ordinary-mea-paperback","title":"Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Mea - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMargaret Visser\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eA staple of the food-writing genre that prefigured the current locavore and foodist movements by almost two decades, Margaret Visser's \u003ci\u003eMuch Depends on Dinner\u003c\/i\u003e is a delightful and intelligent history of the food we eat, and a cornucopia of incredible details about the ways we do it.\u003cbr\u003ePresented as a meal, each chapter of Much Depends on Dinner represents a different course or garnish, which Margaret Visser handpicks from the most ordinary American dinner: corn on the cob with butter and salt, roast chicken with rice, salad dressed in lemon juice and olive oil, and ice cream. Visser tells the story behind each of these foods and in the course of her inquiries reveals some unexpected treats: the history of Corn Flakes; the secret behind the more dissatisfactory California olives (they're picked green, chemically blackened, and sterilized); and the fact that, in Africa, citrus fruits are eaten whole, rind and all.\u003cbr\u003eFor food lovers of all kinds, this intelligent and unexpectedly funny book is a treasure of information that sheds light on one of our favorite pastimes: eating.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.93 x 8.77 x 6.12 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 08, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914961621336,"sku":"9780802144935","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/X0kVZjC41M9780802144935.webp?v=1792785319"},{"product_id":"educated-tastes-food-drink-and-connoisseur-culture-paperback","title":"Educated Tastes: Food, Drink, and Connoisseur Culture - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJeremy Strong\u003c\/b\u003e (Editor), \u003cb\u003eJeremy Strong\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003eThe old adage \"you are what you eat\" has never seemed more true than in this era, when ethics, politics, and the environment figure so prominently in what we ingest and in what we think about it. Then there are connoisseurs, whose approaches to food address \"good taste\" and frequently require a language that encompasses cultural and social dimensions as well. From the highs (and lows) of connoisseurship to the frustrations and rewards of a mother encouraging her child to eat, the essays in this volume explore the complex and infinitely varied ways in which food matters to all of us. \u003cbr\u003e\u003ci\u003eEducated Tastes\u003c\/i\u003e is a collection of new essays that examine how taste is learned, developed, and represented. It spans such diverse topics as teaching wine tasting, food in \u003ci\u003eDon Quixote\u003c\/i\u003e, Soviet cookbooks, cruel foods, and the lambic beers of the Belgian Payottenland. A set of key themes connect these topics: the relationships between taste and place; how our knowledge of food shapes taste experiences; how gustatory discrimination functions as a marker of social difference; and the place of ethical, environmental, and political concerns in debates around the importance and meaning of taste. With essays that address, variously, the connections between food, drink, and music; the place of food in the development of Italian nationhood; and the role of morality in aesthetic judgment, \u003ci\u003eEducated Tastes\u003c\/i\u003e offers a fresh look at food in history, society, and culture.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJeremy Strong is the head of higher education at Writtle College in Essex.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.4 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 01, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914966372696,"sku":"9780803219359","price":56.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hpMdGSgs0I9780803219359.webp?v=1792785326"},{"product_id":"flavors-from-home-refugees-in-kentucky-share-their-stories-and-comfort-foods-paperback","title":"Flavors from Home: Refugees in Kentucky Share Their Stories and Comfort Foods - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAimee Zaring\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eEach year, the United States legally resettles tens of thousands of refugees who have fled their homelands. Refugees, unlike economic migrants, are forced to leave their countries of origin or are driven out by violence or persecution. As these individuals and their families struggle to adapt to a new culture, the kitchen often becomes one of the few places where they are able to return \"home.\" Preparing native cuisine is one way they can find comfort in an unfamiliar land, retain their customs, reconnect with their past, and preserve a sense of identity.\u003c\/p\u003e\u003cp\u003eIn \u003ci\u003eFlavors from Home\u003c\/i\u003e, Aimee Zaring shares fascinating and moving stories of courage, perseverance, and self-reinvention from Kentucky's resettled refugees. Each chapter features a different person or family and includes carefully selected recipes. These traditional dishes have nourished both body and soul for people like Huong \"CoCo\" Tran, who fled South Vietnam in 1975 when Communist troops invaded Saigon, or Kamala Pati Subedi, who was stripped of his citizenship and forced out of Bhutan because of political and religious persecution.\u003c\/p\u003e\u003cp\u003eWhether shared at farmers' markets, restaurants, community festivals, or simply among friends and neighbors, these native dishes contribute to the ongoing evolution of American comfort food just as the refugees themselves are redefining what it means to be American. Featuring more than forty recipes from around the globe, \u003ci\u003e Flavors from Home\u003c\/i\u003e reaches across the table to explore the universal language of food.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eAimee Zaring\u003c\/b\u003e has taught ESOL (English for Speakers of Other Languages) to refugees and immigrants through Catholic Charities Migration and Refugee Services, Kentucky Refugee Ministries, Global LT, Inc., and Jefferson County Public Schools. Her writing has appeared in \u003ci\u003eArts Across Kentucky\u003c\/i\u003e, \u003ci\u003eEdible Louisville\u003c\/i\u003e, \u003ci\u003eNew Southerner\u003c\/i\u003e, Louisville \u003ci\u003eCourier-Journal\u003c\/i\u003e, \u003ci\u003eThe Rumpus\u003c\/i\u003e, and other publications.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 03, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914968502616,"sku":"9780813169590","price":28.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8kwBS1R9bU9780813169590.webp?v=1792785329"},{"product_id":"unmentionable-cuisine-paperback","title":"Unmentionable Cuisine - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCalvin W. Schwabe\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAn engaging look at \"food prejudices,\" or why we eat what we eat and why we reject other food sources as unpalatable--with recipes! \"This is a unique and engrossing work and, to my mind, an important contribution to the annals of gastronomy. It will not, of course, appeal to all palates . . . but neither do snails and sweetbreads, brains and other oddments of animals.\" --Craig Claiborne \"I read from cover to cover with huge enjoyment. . . I can recall no other book that has covered the subject of strange foods with quite his flair and authority, and I consider the book required reading for anyone interested in the lore of food.\" --James Beard\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 476\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.17 x 9.16 x 6.02 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 29, 1988\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914974269784,"sku":"9780813911625","price":57.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/RSsoUtKRaS9780813911625.webp?v=1792785337"},{"product_id":"too-many-eggs-hardcover","title":"Too Many Eggs - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMimi Smith-Dvorak\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eToo Many Eggs \u003c\/em\u003e is a compendium of all things eggs. It is the most comprehensive book on egg cookery ever written with \u003cstrong\u003eover 800 egg recipes\u003c\/strong\u003e from all-over-the-world. These recipes highlight and focus on tested and traditional recipes with ingredients that include multiple eggs. It is also ripe with the stories and folklore behind the recipes. \u003c\/p\u003e\u003cp\u003eThis cookbook does not contain food photography that contemporary cookbooks typically contain. Instead Too Many Eggs leans into the more classical cookbook aesthetic, featuring beautiful historical woodcuts, illustrations and lithographs. \u003c\/p\u003e\u003cp\u003eThe collection itself took over a decade of research giving you both a phenomenal cache of recipes and highly entertaining stories for your enjoyment. The book also solves a major dilemma for home cooks and hobbyists who have decided to own chickens. The problem is you end up with \u003cem\u003eToo Many Eggs.\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eToo Many Eggs\u003c\/em\u003e is a great addition to your bookshelf and kitchen collection. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 758\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.56 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 21, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914983510360,"sku":"9798986282923","price":51.84,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8R1s7aC0mG9798986282923.webp?v=1792785349"},{"product_id":"gusto-essential-writings-in-nineteenth-century-gastronomy-paperback","title":"Gusto: Essential Writings in Nineteenth-Century Gastronomy - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDenise Gigante\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eThe French invented the restaurant in the late eighteenth century. Not long after, they invented gastronomy, the modern art of eating well: English society discovered the French chef and the English-speaking world has never been the same. This delicious anthology brings together the major English and French nineteenth-century writings on the arts and pleasures of the table. Included are essays by Grimod de la Reynière, Brillat-Savarin, Alexandre Dumas, Charles Lamb, William Thackeray and lesser-known works by pseudonymous authors such as Launcelot Sturgeon and Dick Humelbergius Secundus.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDenise Gigante\u003c\/strong\u003e is Assistant Professor in the Department of English at Stanford. She is the author of \u003cem\u003eTaste: A\u003c\/em\u003e\u003cem\u003eLiterary History.\u003c\/em\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 342\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.04 x 6.04 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 26, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914985640280,"sku":"9780415970938","price":93.94,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vaCoIQXaGa9780415970938.webp?v=1792785351"},{"product_id":"we-are-what-we-eat-ethnic-food-and-the-making-of-americans-paperback","title":"We Are What We Eat: Ethnic Food and the Making of Americans - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDonna R. Gabaccia\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eGhulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits--and thus, the make-up and direction of the American cultural mainstream--is the story told in \u003ci\u003eWe Are What We Eat\u003c\/i\u003e. It is a complex tale of ethnic mingling and borrowing, of entrepreneurship and connoisseurship, of food as a social and political symbol and weapon--and a thoroughly entertaining history of our culinary tradition of multiculturalism. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThe story of successive generations of Americans experimenting with their new neighbors' foods highlights the marketplace as an important arena for defining and expressing ethnic identities and relationships. \u003ci\u003eWe Are What We Eat\u003c\/i\u003e follows the fortunes of dozens of enterprising immigrant cooks and grocers, street hawkers and restaurateurs who have cultivated and changed the tastes of native-born Americans from the seventeenth century to the present. It also tells of the mass corporate production of foods like spaghetti, bagels, corn chips, and salsa, obliterating their ethnic identities. The book draws a surprisingly peaceful picture of American ethnic relations, in which \"Americanized\" foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids. \u003cp\u003e\u003c\/p\u003eDonna Gabaccia invites us to consider: If we are what we eat, who are we? Americans' multi-ethnic eating is a constant reminder of how widespread, and mutually enjoyable, ethnic interaction has sometimes been in the United States. Amid our wrangling over immigration and tribal differences, it reveals that on a basic level, in the way we sustain life and seek pleasure, we are all multicultural.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.71 x 9.3 x 6.17 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 14, 2000\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914985771352,"sku":"9780674001909","price":64.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/RUYJeVyF_z9780674001909.webp?v=1792785352"},{"product_id":"food-in-history-paperback","title":"Food in History - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eReay Tannahill\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAn enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, \u003cb\u003eFood in History\u003c\/b\u003e is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eAn enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eReay Tannahill \u003c\/b\u003eis the author of \u003ci\u003eFood in History\u003c\/i\u003e and \u003ci\u003eSex in History\u003c\/i\u003e, as well as the bestselling novels \u003ci\u003eA Dark and Distant Shore\u003c\/i\u003e and \u003ci\u003eThe World, the Flesh, and the Devil\u003c\/i\u003e. She lives in London.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 10, 1995\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914986590552,"sku":"9780517884041","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/rTX68Aupkt9780517884041.webp?v=1792785353"},{"product_id":"on-food-and-cooking-the-science-and-lore-of-the-kitchen-hardcover","title":"On Food and Cooking: The Science and Lore of the Kitchen - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHarold McGee\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAn award-winning kitchen classic for over 35 years, and hailed by \u003ci\u003eTime\u003c\/i\u003e magazine as \"a minor masterpiece\" when it first appeared in 1984, \u003ci\u003eOn Food and Cooking \u003c\/i\u003eis the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of \u003ci\u003eOn Food and Cooking\u003c\/i\u003e. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new \u003ci\u003eOn Food and Cooking\u003c\/i\u003e provides countless eye-opening insights into food, its preparation, and its enjoyment. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eOn Food and Cooking\u003c\/i\u003e pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as \"molecular gastronomy.\" Though other books have been written about kitchen science, \u003ci\u003eOn Food and Cooking \u003c\/i\u003eremains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. \u003cp\u003e\u003c\/p\u003eAmong the major themes addressed throughout the new edition are: \u003cbr\u003e - Traditional and modern methods of food production and their influences on food quality\u003cbr\u003e - The great diversity of methods by which people in different places and times have prepared the same ingredients\u003cbr\u003e - Tips for selecting the best ingredients and preparing them successfully\u003cbr\u003e - The particular substances that give foods their flavors, and that give us pleasure\u003cbr\u003e - Our evolving knowledge of the health benefits and risks of foods \u003cp\u003e\u003c\/p\u003e\u003ci\u003eOn Food and Cooking\u003c\/i\u003e is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 884\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.8 x 9.3 x 6.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 23, 2004\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2005)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2005)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Gourmand World Cookbook Awards (USA Only) (2004)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914989769048,"sku":"9780684800011","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/tDz5Xt6rzX9780684800011.webp?v=1792785358"},{"product_id":"what-einstein-told-his-cook-kitchen-science-explained-hardcover","title":"What Einstein Told His Cook: Kitchen Science Explained - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRobert L. Wolke\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eDo you wish you understood the science of foods, but don't want to plow through dry technical books? \u003cem\u003eWhat Einstein Told His Cook\u003c\/em\u003e is like having a scientist at your side to answer your questions in plain, nontechnical terms. Chemistry professor and syndicated \u003cem\u003eWashington Post\u003c\/em\u003e food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling. In \"Sweet Talk\" you will learn that your taste buds don't behave the way you thought they did, that starch is made of sugar, and that raw sugar isn't raw. Did you know that roads have been paved with molasses? Why do cooked foods turn brown? What do we owe to Christopher Columbus's mother-in-law? In \"The Salt of the Earth\" you will learn about the strange salts in your supermarket. Does sea salt really come from the sea? (Don't bet on it.) Why do we salt the water for boiling pasta? And how can you remove excess salt from oversalted soup? (You may be surprised.) In \"The Fat of the Land\" you will learn the difference between a fat and a fatty acid, what makes them saturated or unsaturated, and that nonfat cooking sprays are mostly fat. Why don't the amounts of fats on food labels add up? Why does European butter taste better than ours? In \"Chemicals in the Kitchen\" you will learn what's in your tap water, how baking powder and baking soda differ, and what MSG does to food. What Japanese taste sensation is sweeping this country? Is your balsamic vinegar fake? Why do potato chips have green edges? In \"Turf and Surf\" you will learn why red meat is red, why ground beef may look as if it came from the Old Gray Mare, and how bones contribute to flavor. Want a juicy turkey with smooth gravy? How does one deal with a live clam, oyster, crab, or lobster? In \"Fire and Ice\" you will learn how to buy a range and the difference between charcoal and gas for grilling. Did you know that all the alcohol does not boil off when you cook with wine? How about a surprising way to defrost frozen foods? And yes, hot water can freeze before cold water. In \"Liquid Refreshment\" you will learn about the acids and caffeine in coffee, and why \"herb teas\" are not teas. Does drinking soda contribute to global warming? Why does champagne foam up? Should you sniff the wine cork? How can you find out how much alcohol there is in your drink? In \"Those Mysterious Microwaves\" you will learn what microwaves do--and don't do--to your food. What makes a container \"microwave safe\"? Why mustn't you put metal in a microwave oven? How can you keep microwave-heated water from blowing up in your face? In \"Tools and Technology\" you will learn why nothing sticks to nonstick cookware, and what the pressure-cooker manufacturers don't tell you. What's the latest research on juicing limes? Why are \"instant read\" thermometers so slow? Can you cook with magnetism and light? What does irradiation do to our foods?\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 370\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 8.5 x 5.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2002\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2003)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2003)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915001762136,"sku":"9780393011838","price":51.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/BKhBoeQk139780393011838.webp?v=1792785376"},{"product_id":"what-einstein-told-his-cook-2-the-sequel-further-adventures-in-kitchen-science-hardcover","title":"What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRobert L. Wolke\u003c\/b\u003e (Author), \u003cb\u003eMarlene Parrish\u003c\/b\u003e (With)\u003c\/p\u003e\u003cp\u003eThis sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, \"Food 101,\" Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, \"Sidebar Science,\" which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 492\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.49 x 9.56 x 6.54 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 01, 2005\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2006)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Gourmand World Cookbook Awards (USA Only) (2005)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915005399384,"sku":"9780393058697","price":56.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dj7Zud-_v59780393058697.webp?v=1792785382"},{"product_id":"life-a-la-henri-being-the-memoirs-of-henri-charpentier-paperback","title":"Life A La Henri: Being The Memoirs Of Henri Charpentier - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHenri Charpentier\u003c\/b\u003e (Author), \u003cb\u003eBoyden Sparkes\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eThis memoir of the first celebrity chef, back in print after six decades, relates Charpentier's rags-to-riches story with mouth-watering recipes and descriptions throughout. He shares how he accidentally invented crepes suzette, and how he immigrated to the United States to open renowned restaurants in New York and California.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eLife la Henri is the delightful memoir-with-recipes of Henri Charpentier, the world's first celebrity chef. First published in 1934, and back in print after nearly six decades, the book traces Henri's career from his days as a scrap of a bellboy on the French Riviera and a quick-witted apprentice in a three-star kitchen (when he invented crepe suzette) to his sailing for New York to open his renowned namesake restaurants that introduced many to the glories of haute cuisine. Life la Henri is a memorable portrait of a top-flight restaurant kitchen, and is food writing of surpassing charm and taste. This edition includes a new Introduction by Alice Waters, owner and proprietor of Chez Panisse in Berkeley, California, and author of many cookbooks. \u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 350\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.73 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 15, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915009069400,"sku":"9781258192396","price":53.21,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/X8PvQMkDSB9781258192396.webp?v=1792785390"},{"product_id":"a-cultural-history-of-food-in-the-age-of-empire-paperback","title":"A Cultural History of Food in the Age of Empire - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMartin Bruegel\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eThe nineteenth-century West saw extraordinary economic growth and cultural change. This volume explores and explains the birth of the modern world through the food it produced and consumed. Food security vastly improved though malnutrition and famines persisted. Scientific research radically altered the ways in which food and its relation to the body were conceived: efficiency became the watchword, norms the measure, and standardized goods the rule. At the same time, the art of food became a luxury pursuit as interest in gastronomy soared.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eA Cultural History of Food in the Age of Empire\u003c\/i\u003e presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMartin Bruegel \u003c\/b\u003eis a historian at the Institut National de la Recherche Agronomique, France and is author of\u003ci\u003e Farm, Shop, Landing: The Rise of a Market Society in the Hudson Valley 1780-1860.\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 296\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.5 x 6.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 19, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915341238616,"sku":"9781474270038","price":77.31,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/uDDqIJ6ajK9781474270038.webp?v=1792788727"},{"product_id":"a-cultural-history-of-food-in-the-modern-age-paperback","title":"A Cultural History of Food in the Modern Age - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAmy Bentley\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn the modern age (1920-2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture.\u003cbr\u003e\u003ci\u003e\u003cbr\u003eA Cultural History of Food in the Modern Age\u003c\/i\u003e presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAmy Bentley\u003c\/b\u003e is Associate Professor of Food Studies in the Department of Nutrition, Food Studies and Public Health at New York University, USA and author of \u003ci\u003eEating for Victory: Food Rationing and the Politics of Domesticity.\u003cbr\u003e\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.5 x 6.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 19, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915341828440,"sku":"9781474270045","price":80.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/zXQ_ff4ndN9781474270045.webp?v=1792788728"},{"product_id":"taco-usa-how-mexican-food-conquered-america-paperback","title":"Taco USA: How Mexican Food Conquered America - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGustavo Arellano\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe nationally syndicated columnist and bestselling author of \u003ci\u003e Ask a Mexican! \u003c\/i\u003epresents a fascinating and tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine's tremendous popularity in el Norte.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eNationally syndicated columnist and bestselling author of \u003ci\u003e Ask a Mexican! \u003c\/i\u003eGustavo Arellano presents a tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine's tremendous popularity north of the border. Arellano's fascinating narrative combines history, cultural criticism, food writing, personal anecdotes, and Jesus on a tortilla. In seemingly every decade for over a century, America has tried new culinary trends from south of the border, loved them, and demanded the next big thing. As a result, Mexican food dominates American palates to the tune of billions of dollars in sales per year, from canned refried beans to tortilla wraps and ballpark nachos. It's a little-known history, one that's crept up on this country and left us better for it.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eGustavo Arellano's \u003ci\u003e¡Ask a Mexican! \u003c\/i\u003ecolumn has a circulation of more than two million in thirty-eight markets (and counting). He has received the President's Award from the Los Angeles Press Club, an Impact Award from the National Hispanic Media Coalition, and a 2008 Latino Spirit Award from the California State legislature. Arellano has appeared on the Today show, Nightline, NPR's Talk of the Nation, and The Colbert Report.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.3 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 16, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915390128472,"sku":"9781439148624","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/pgCV85Dc_V9781439148624.webp?v=1792788769"},{"product_id":"zaitoun-recipes-from-the-palestinian-kitchen-hardcover","title":"Zaitoun: Recipes from the Palestinian Kitchen - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eYasmin Khan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eYasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City.\u003c\/p\u003e\u003cp\u003ePalestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region's bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za'atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine.\u003c\/p\u003e\u003cp\u003eIn each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cstrong\u003ePraise for Yasmin Khan's debut book \u003cem\u003eThe Saffron Tales\u003c\/em\u003e: \u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\"This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food.\"\u003cbr\u003e - \u003cstrong\u003eNigella Lawson\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\"Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country.\"\u003cbr\u003e - \u003cstrong\u003eYotam Ottolenghi\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\"Yasmin Khan has lived and traveled widely in Iran, and \u003cem\u003eThe Saffron Tales\u003c\/em\u003e...reflects traditions she knows intimately. But she has the rare gift of being able to translate her personal heritage into recipes even newcomers will be able to pull off.\"\u003cbr\u003e - \u003cstrong\u003e\u003cem\u003eNew York Times Book Review\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\"One of the more engrossing cookbooks I read this year...Nations speak and, in some cases, survive through their culinary traditions. This book is an incomparable and important examination of Iranian society through its kitchens and cuisine.\"\u003cbr\u003e - \u003cstrong\u003e\u003cem\u003eWall Street Journal\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\"[Khan's] food is a sensitive balance of tradition with modern tweaks.\"\u003cbr\u003e - \u003cstrong\u003e\u003cem\u003eLos Angeles Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.7 x 7.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 05, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915401957720,"sku":"9781324002628","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/yf2RQlOgt09781324002628.webp?v=1792788786"},{"product_id":"eat-my-words-reading-womens-lives-through-the-cookbooks-they-wrote-paperback","title":"Eat My Words: Reading Women's Lives Through the Cookbooks They Wrote - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJanet Theophano\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSome people think that a cookbook is just a collection of recipes for dishes that feed the body. In \u003ci\u003eEat My Words: Reading Women's Lives through the Cookbooks They Wrote\u003c\/i\u003e, Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Looking beyond the ingredients and instructions, she shows how women have used cookbooks to assert their individuality, develop their minds, and structure their lives. Beginning in the seventeenth century and moving up through the present day, Theophano reads between the lines of recipes for dandelion wine, \"Queen of Puddings,\" and half-pound cake to capture the stories and voices of these remarkable women.The selection of books looked at is enticing and wide-ranging. Theophano begins with seventeenth-century English estate housekeeping books that served as both cookbooks and reading primers so that women could educate themselves during long hours in the kitchen. She looks at \u003ci\u003eA Date with a Dish\u003c\/i\u003e, a classic African American cookbook that reveals the roots of many traditional American dishes, and she brings to life a 1950s cookbook written specifically for Americans by a Chinese émigré and transcribed into English by her daughter. Finally, Theophano looks at the contemporary cookbooks of Lynne Rosetto Kaspar, Madeleine Kamman, and Alice Waters to illustrate the sophistication and political activism present in modern cookbook writing. Janet Theophano harvests the rich history of cookbook writing to show how much more can be learned from a recipe than how to make a casserole, roast a chicken, or bake a cake. We discover that women's writings about food reveal--and revel in--the details of their lives, families, and the cultures they help to shape.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJanet Theophano\u003c\/b\u003e is a leading social historian and Associate Director of the College of General Studies at the University of Pennsylvania. She writes widely on food and foodways in American life.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 5.5 x 8.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2003\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915406414168,"sku":"9781403962935","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/qXc0YSmN-D9781403962935.webp?v=1792788792"},{"product_id":"harvest-maine-autumn-traditions-fall-flavors-hardcover","title":"Harvest Maine: Autumn Traditions \u0026 Fall Flavors - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCrystal Ward Kent\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eExperience the fairs, feasts and foliage that herald harvest time in the Pine Tree State. Autumn traditions and flavors come alive in this nostalgic journey through New England's favorite season. Nature lore follows the ways of moose and bear and the great fall migrations of hawks and Monarch butterflies. Old-time fairs still feature horse-pulling, handcrafts and pie-baking contests. Apples, pumpkins and potatoes offer a delectable bounty for the table. Classic recipes for Indian pudding, apple pie, baked beans and brown bread round out this harvest-time sampler. Author Crystal Ward Kent serves up a slice of Maine at its finest.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 130\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 29, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915448455512,"sku":"9781540224538","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/y9QxSIX0Pj9781540224538.webp?v=1792788843"},{"product_id":"beyond-muesli-and-fondue-the-swiss-contribution-to-culinary-history-paperback","title":"Beyond Muesli and Fondue: The Swiss Contribution to Culinary History - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMartin Dahinden\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSwitzerland is known for fondue, chocolate, and muesli. But did you know that some of the most outstanding contributions to culinary history were made by the Swiss?\u003cbr\u003e \u003cbr\u003e Discover the most important Renaissance chef, the first woman who ever wrote a cookbook, the man who prepared a fateful dinner for the Sun King, Napoleon's chef, the Delmonico family and their influence on American restaurant culture, César Ritz, who founded an entire hotel empire, Oscar of the Waldorf, Joseph Favre, the anarchist who cooked in the most prestigious places of his time, Henry Haller, who ran the White House kitchen for five U.S. presidents, Carlo Gatti, the creator of the ice cream cone, and Julius Maggi, the brilliant inventor of the Maggi cube. Learn about the soups, desserts, and cocktails that tell stories about Switzerland. Try out the 78 food recipes and 17 drink recipes.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 190\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 15, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915698409816,"sku":"9781632636300","price":22.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/DAmx4pTWft9781632636300.webp?v=1792792592"},{"product_id":"beyond-muesli-and-fondue-the-swiss-contribution-to-culinary-history-hardcover","title":"Beyond Muesli and Fondue: The Swiss Contribution to Culinary History - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMartin Dahinden\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSwitzerland is known for fondue, chocolate, and muesli. But did you know that some of the most outstanding contributions to culinary history were made by the Swiss?\u003cbr\u003e \u003cbr\u003e Discover the most important Renaissance chef, the first woman who ever wrote a cookbook, the man who prepared a fateful dinner for the Sun King, Napoleon's chef, the Delmonico family and their influence on American restaurant culture, César Ritz, who founded an entire hotel empire, Oscar of the Waldorf, Joseph Favre, the anarchist who cooked in the most prestigious places of his time, Henry Haller, who ran the White House kitchen for five U.S. presidents, Carlo Gatti, the creator of the ice cream cone, and Julius Maggi, the brilliant inventor of the Maggi cube. Learn about the soups, desserts, and cocktails that tell stories about Switzerland. Try out the 78 food recipes and 17 drink recipes.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 190\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 25, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915698803032,"sku":"9781632636317","price":38.81,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/WuWjID8d3r9781632636317.webp?v=1792792592"},{"product_id":"epicurean-ecstasy-paperback","title":"Epicurean Ecstasy - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCynthia Gallaher\u003c\/b\u003e (Author), \u003cb\u003eRobert R. Sanders\u003c\/b\u003e (Cover Design by), \u003cb\u003eShawn Aveningo Sanders\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eEpicurean Ecstasy\u003c\/em\u003e, Cynthia Gallaher celebrates not only historical and modern pleasures of the kitchen and the table, but also the seasonal evolutions that take place in the cultivated fields and wild terrains, and of those who harvest these foods and bring nourishment to our homes. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWarning: These poems will whet your appetite!\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\"Cynthia Gallaher weaves threads of science with seeds of the sacred. The result - a walk along a path that informs with delight. Certainly the best herbal poetry since Shakespeare.\" \u003c\/p\u003e\u003cp\u003e Steven Foster, senior author of National Geographic's \u003cem\u003eA Desk Reference of Nature's Medicine\u003c\/em\u003e and Peterson's \u003cem\u003eA Field Guide to Medicinal Plants and Herbs\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003e\"Epicurean Ecstasy: More Poems About Food, Drink, Herbs and Spices is extraordinarily enjoyable; it prompted me to reconsider nourishment and what our own spiritual sustainability requires. Intelligent. Satisfying. Just beautiful. I'm awestruck by Gallaher's dedication in playing a role on insisting on good, healthy food for the community.\" \u003c\/p\u003e\u003cp\u003e Dee Sweet, Associate Professor Emerita, University of Wisconsin, Green Bay, and former Wisconsin State Poet Laureate\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 104\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.22 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 10, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915730882904,"sku":"9781948461177","price":21.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/JNrmGuZ_wm9781948461177.webp?v=1792792635"},{"product_id":"mamushka-recipes-from-ukraine-and-eastern-europe-hardcover","title":"Mamushka: Recipes from Ukraine and Eastern Europe - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eOlia Hercules\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA celebration of the food, flavors, and heritage of Eastern Europe--from the Black Sea to Baku, Kiev to Kazakhstan--\u003ci\u003eMamushka\u003c\/i\u003e features over 100 recipes for fresh, delicious, and unexpected dishes from this dynamic yet underappreciated region. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eOlia Hercules was born in Ukraine and lived in Cyprus for several years before moving to London and becoming a chef. In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with engaging and loving stories about her culinary upbringing and family traditions. \u003cp\u003e\u003c\/p\u003e Featuring personality and panache, \u003ci\u003eMamushka\u003c\/i\u003e showcases the cuisine from Ukraine and beyond, weaving together vibrant food with descriptive narratives and stunning lifestyle photography. From broths and soups to breads and pastries, vegetables and salads to meat and fish, dumplings and noodles to compotes and jams. You'll also find some of Olia's favorite dishes, like a Moldovan giant cheese twist and garlicky poussins, to sublime desserts such as apricot and sour cherry pie and a birthday sponge cake with ice cream, strawberries, and meringue. \u003cp\u003e\u003c\/p\u003e Including new flavor combinations, vibrant colors, seasonal ingredients and straightforward cooking techniques, \u003ci\u003eMamushka\u003c\/i\u003e's earthy dishes appeal to home chefs everywhere. Join Olia on this delicious and diverse culinary tour through Eastern Europe.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eOlia Hercules trained at the renowned Leiths School of Food and Wine and in 2015 published \u003ci\u003eMamushka\u003c\/i\u003e, winner of the Fortnum and Mason Award for best debut cookbook 2016. Her second cookbook, \u003ci\u003eKaukasis: A Culinary Journey through Georgia, Azerbaijan and Beyond\u003c\/i\u003e, was published in 2017.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.7 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 06, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915735437656,"sku":"9781616289614","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/RkTQ1LKwDK9781616289614.webp?v=1792792637"},{"product_id":"russian-cuisine-in-exile-paperback","title":"Russian Cuisine in Exile - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlexander Genis\u003c\/b\u003e (Author), \u003cb\u003ePyotr Vail\u003c\/b\u003e (Author), \u003cb\u003eAngela Brintlinger\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eThe essays of \u003ci\u003eRussian Cuisine in Exile\u003c\/i\u003e re-imagine the identities of immigrants through their engagement with Russian cuisine. Richly illustrated and beautifully produced, the book has been translated \"not word for word, but smile for smile,\" to use the phrase of Vail and Genis's fellow émigré writer Sergei Dovlatov, and features copious authoritative and occasionally amusing commentaries.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003ePyotr Vail\u003c\/strong\u003e and \u003cstrong\u003eAlexander Genis\u003c\/strong\u003e were, as they noted, \"geopolitically\" Russian. Born citizens of the USSR--Vail in Riga, Latvia in 1949 and Genis in Ryazan, Russia in 1953--they emigrated in 1977 to New York, where they became writers, journalists, and radio broadcasters. Among their endeavors was a short-lived Russian-language newspaper for Soviet émigrés called \u003cem\u003eThe New American\u003c\/em\u003e, which they launced with fellow émigré author Sergei Dovlatov. They also both worked for Radio Liberty, eventually hosting their own programs (\"Heroes of Our Time\" and \"American Hour with Alexander Genis). In 1995 Vail moved to Prague, where he headed the Russia desk and served as managing editor of Radio Free Europe\/Radio Liberty until his death in 2009, while Genis remained in New York, where he lives to this day. Their writing partnership yielded two important books which make a significant contribution to the field of \"everyday life studies,\" taking the reader back in time to participate in the 1960s Soviet experience (\u003cem\u003eThe 60s. The World of Soviet People\u003c\/em\u003e) or 1980s émigré life (\u003cem\u003eRussian Cuisine in Exile\u003c\/em\u003e). Erudite and ethical, clever and kind, these two writers offer a view into the lives of displaced people. Their language and culture tied them to the vast empire which had ejected them, and their thoughtful and often entertaining engagement with politics and literature continues to attract readers across the globe today.\u003cbr\u003e\u003cstrong\u003e \u003cp\u003e\u003c\/p\u003eAngela Brintlinger\u003c\/strong\u003e is fascinated with Russian language and culture. She has written, edited and translated numerous books and articles about Russian literature and has taught several generations of students at Ohio State University, including co-translator \u003cstrong\u003eThomas Feerick\u003c\/strong\u003e, who is currently pursuing his PhD at Northwestern University.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 130\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.34 x 8.5 x 11 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 19, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915745464664,"sku":"9781618117304","price":32.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/7r8QVmGHtm9781618117304.webp?v=1792792651"},{"product_id":"sex-death-and-oysters-a-half-shell-lovers-world-tour-paperback","title":"Sex, Death and Oysters: A Half-Shell Lover's World Tour - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRobb Walsh\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA surprise-filled shellfish survey dishes up \"ample oyster facts, figures and literary lore\" (\u003ci\u003ePublishers Weekly\u003c\/i\u003e).\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter. Thus begins a five-year journey into the culture of one of the world's oldest delicacies. Walsh's through-the-looking-glass adventure takes him from oyster reefs to oyster bars and from corporate boardrooms to hotel bedrooms in a quest for the truth about the world's most profitable aphrodisiac. \u003cp\u003e\u003c\/p\u003eOn the Atlantic, the Pacific, and the Gulf coasts of the US, as well as the Canadian Maritimes, Ireland, England, and France, the author ingests thousands of oysters--raw, roasted, barbecued, and baked--all for the sake of making a fair comparison. He also considers the merits of a wide variety of accompanying libations, including tart white wines in Paris, Guinness in Galway, martinis in London, microbrews in the Pacific Northwest, and tequila in Texas. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eSex, Death and Oysters\u003c\/i\u003e is a record of a gastronomic adventure with illustrations and recipes--a fascinating collection of the most exciting, instructive, poignant, and just plain weird experiences on a trip into the world of the most beloved and feared of all seafoods.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRobb Walsh\u003c\/b\u003e has been a food writer for 15 years. He has been the restaurant critic for the \u003ci\u003eHouston Press\u003c\/i\u003e since 2000 and was formerly the food columnist for \u003ci\u003eNatural History\u003c\/i\u003e magazine and the editor in chief of \u003ci\u003eChile Pepper\u003c\/i\u003e magazine. He currently writes for \u003ci\u003eGourmet\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and other publications. He has been nominated for the James Beard Award 13 times and won twice. He has also won the Bert Greene Award for Newspaper Food Journalism as well as several awards from the Association of Food Journalists. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eHis books include \u003ci\u003eThe Texas Cowboy Cookbook\u003c\/i\u003e, \u003ci\u003eLegends of Texas Barbecue Cookbook\u003c\/i\u003e, \u003ci\u003eThe Tex-Mex Cookbook\u003c\/i\u003e, and \u003ci\u003eAre You Really Going to Eat That?\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eWalsh's newspaper and magazine articles appear in several anthologies including \u003ci\u003eBest Food Writing 2001-2006\u003c\/i\u003e and \u003ci\u003eCornbread Nation\u003c\/i\u003e, \u003ci\u003eBest Southern Food Writing I \u0026amp; II\u003c\/i\u003e, from the Southern Foodways Alliance and University of North Carolina Press.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 280\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 22, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915750773080,"sku":"9781582435558","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PAtKN4ION19781582435558.webp?v=1792792659"},{"product_id":"the-pantropheon-or-a-history-of-food-and-its-preparation-in-ancient-times-paperback","title":"The Pantropheon: Or a History of Food and Its Preparation in Ancient Times - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlexis Soyer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eReprint of the 1977 ed., originally published by Simpkin, Marshall, London in 1853.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 556\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.19 x 9.3 x 7.58 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 01, 2001\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915787178328,"sku":"9781589633599","price":28.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/WOUjnlobxm9781589633599.webp?v=1792792684"},{"product_id":"the-tastemakers-a-celebrity-rice-farmer-a-food-truck-lobbyist-and-other-innovators-putting-food-trends-on-your-plate-paperback","title":"The Tastemakers: A Celebrity Rice Farmer, a Food Truck Lobbyist, and Other Innovators Putting Food Trends on Your Plate - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDavid Sax\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTastemaker, n.\u003c\/strong\u003e Anyone with the power to make you eat quinoa.\u003c\/p\u003e\u003cp\u003eKale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the '80s punchline, are suddenly a superfood. Not long ago, that same distinction was held by pomegranate seeds, açai berries, and the fermented drink known as kombucha. So what happened? Did these foods suddenly cease to be healthy a few years ago? And by the way, what exactly is a \"superfood\" again?\u003c\/p\u003e\u003cp\u003eIn this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: Where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America's premier grain guru to Chicago's gluttonous Baconfest, Sax reveals a world of influence, money, and activism that helps decide what goes on your plate. On his journey, he meets entrepreneurs, chefs, and even data analysts who have made food trends a mission and a business. \u003cem\u003eThe Tastemakers\u003c\/em\u003e is full of entertaining stories and surprising truths about what we eat, how we eat it, and why.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDavid Sax\u003c\/b\u003e is a writer, reporter, and speaker who specializes in business and culture. He is the author of five books, including the international bestseller \u003ci\u003eThe Revenge of Analog\u003c\/i\u003e, \u003ci\u003eThe Future Is Analog\u003c\/i\u003e, and James Beard Award winner \u003ci\u003eSave the Deli\u003c\/i\u003e. He lives in Toronto.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.8 x 5.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 26, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915805069656,"sku":"9781610395496","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/lpwY3sPUdi9781610395496.webp?v=1792792708"},{"product_id":"mongo-mango-cookbook-paperback","title":"Mongo Mango Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCynthia Thuma\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIf you've never tried mangoes, you're in for a treat. Not only are mangoes light, delicious, and juicy, they go with anything from grilled pork chops to ice cream. Discover mouth-watering recipes that feature mangoes in salads, meat and seafood dishes, desserts, drinks, and even salsas and chutneys. An appealing blend of Asian, Mexican, Indian, and American recipes awaits! One taste and you'll know why the mango is called the \"king of fruits.\" \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eBut much more than a book of easy-to-make recipes, \u003ci\u003eThe Mongo Mango Cookbook\u003c\/i\u003e is also a compendium of mango history, legend, literature, and lore that includes lists of current cultivars and mango-growing countries, information on nurseries and garden clubs around Florida, and a list of mango festivals around the globe.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.45 x 9.02 x 6.12 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2001\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915816243544,"sku":"9781561642397","price":14.92,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sAXMFN2Am39781561642397.webp?v=1792792735"},{"product_id":"women-in-the-kitchen-twelve-essential-cookbook-writers-who-defined-the-way-we-eat-from-1661-to-today-paperback","title":"Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnne Willan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCulinary historian Anne Willan \"has melded her passions for culinary history, writing, and teaching into her fascinating new book\" (\u003ci\u003eChicago Tribune\u003c\/i\u003e) that traces the origins of American cooking through profiles of twelve influential women--from Hannah Woolley in the mid-1600s to Fannie Farmer, Julia Child, and Alice Waters--whose recipes and ideas changed the way we eat.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAnne Willan, multi-award-winning culinary historian, cookbook writer, teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose essential books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661 to the early colonial days to the transformative popular works by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, Marcella Hazan, and up to Alice Waters working today. \u003cp\u003e\u003c\/p\u003eWillan offers a brief biography of each influential woman, highlighting her key contributions, seminal books, and representative dishes. The book features fifty original recipes--as well as updated versions Willan has tested and modernized for the contemporary kitchen. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eWomen in the Kitchen \u003c\/i\u003eis an engaging narrative that seamlessly moves through the centuries to help readers understand the ways cookbook authors inspire one another, that they in part owe their places in history to those who came before them, and how they forever change the culinary landscape. This \"informative and inspiring book is a reminder that the love of delicious food and the care and preparation that goes into it can create a common bond\" (\u003ci\u003eBooklist\u003c\/i\u003e).\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAnne Willan founded La Varenne Cooking School in Paris in 1975 and has written more than thirty books, including the double James Beard Award­-winning, \u003ci\u003eThe Country Cooking of France\u003c\/i\u003e, the Gourmand Award­-winning \u003ci\u003eThe Cookbook Library\u003c\/i\u003e, and the groundbreaking \u003ci\u003eLa Varenne Pratique\u003c\/i\u003e, as well as the Look \u0026amp; Cook series, showcased on PBS. In 2013, she was inducted into the James Beard Foundation Awards Hall of Fame. Willan serves as an Emeritus Advisor for The Julia Child Foundation for Gastronomy and the Culinary Arts. She divides her time between London and the south of France.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 8.5 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 04, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915936534872,"sku":"9781501173325","price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/HoKp398tv09781501173325.webp?v=1792795938"},{"product_id":"family-heirloom-recipes-from-the-illinois-state-fair-paperback","title":"Family Heirloom Recipes from the Illinois State Fair - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCatherine Lambrecht\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eGreater Midwest Foodways Alliance's inaugural compilation of Family Heirloom Recipes from the Illinois State Fair is in honor of the Illinois Bicentennial. Since 2009, we have sponsored family heirloom recipe contests at Midwestern state fairs.\u003c\/p\u003e\u003cp\u003eContestants would enter their best scratch family heirloom recipe suitable for a family or community dinner. The recipe should have originated 50 years or earlier. Contestants would bring a prepared dish along with a history of who passed the recipe down to them, ethnicity, if relevant, number of years the recipe has been in their family and any interesting information about their recipe. The all-important history of the recipe would account for fully half the score, with execution and taste (40%) and appearance (10%) accounting for the other half.\u003c\/p\u003e\u003cp\u003eThis book offers an opportunity to follow the judging experience by providing the histories and recipes presented as submitted to the Illinois State Fair (2009-2018). A picture of the food taken as presented at the fair. These treasured family recipes were sometimes submitted simply in their transport container, or more elaborately on the family's china with relevant props of family pictures, kitchen paraphernalia and their loved one's handwritten recipe.\u003c\/p\u003e\u003cp\u003eAll 81 recipes from 77 competitors are provided as presented to preserve their historical integrity. Some of these recipes originated when oven temperatures were difficult to regulate, or temperature was literally taken by hand: stick your hand in the oven chamber and count the seconds before your hand cannot tolerate it. When dealing with oven baked goods use your best judgement whether the recipe's finished cooking in the time stated.\u003c\/p\u003e\u003cp\u003eUnlike many sponsored contests who rely on state fair appointed judges, we send our members to judge the Family Heirloom Contest. Our contest is unique because a final decision is not solely dependent on the recipe's execution. We weighted the history at 50% to emphasize it is a major consideration. Consequently, an excellent history can trump a recipe's execution, but an excellent dish with no history will never rank. We do recognize participation would be greater if we dropped the expectation of a history, though it is cost we can live with to achieve our goal of breathing new life into old recipes.\u003c\/p\u003e\u003cp\u003eAt the end of the state fair season, these recipes, histories and images are loaded to our website. Over the holidays, there has usually been a bump in traffic as people searched for long lost recipes. The digital age provides great opportunity to explore, though the content is fragile when websites are no longer funded, or a virus wipes out a memory. Memorializing the precious content from this contest in a book reduces the opportunity for loss once more by spreading the word. If used bookstores exist two hundred years from now, we can only hope someone gasps with recognition of a name or recipe in this book.\u003c\/p\u003e\u003cp\u003eFor the long haul the original histories and recipes will be archived at the University of Michigan Library Special Collections Research Center in the Janice Bluestein Longone Culinary Archives in Ann Arbor. This culinary archive is a mecca for researchers. We want to encourage the continued use and study of these Family Heirloom Recipes, because these recipes and their histories will live on as long as they not forgotten.\u003c\/p\u003e\u003cp\u003eOver time, we will issue similar books for recipes and histories collected at other Midwestern State Fairs: Illinois, Indiana, Iowa, Kansas, Minnesota, Missouri, Ohio, South Dakota and Wisconsin.\u003c\/p\u003e\u003cp\u003eIf nothing else should this book inspire you to document a family favorite recipe to share with loved ones, then we have accomplished our mission.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 316\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.86 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 13, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916009935192,"sku":"9781950403004","price":39.42,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/BZJV0Vt-E99781950403004.webp?v=1792796037"},{"product_id":"the-physiology-of-taste-paperback-1","title":"The Physiology of Taste - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJean-Anthelme Brillat-Savarin\u003c\/b\u003e (Author), \u003cb\u003eMint Editions\u003c\/b\u003e (Contribution by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eOriginally published in 1825, \u003ci\u003ePhysiology of Taste\u003c\/i\u003e is a culinary masterpiece that gives insight into the history and practice of eating, both together and alone\u003c\/b\u003e. The author uses a unique storytelling style to detail the sensual art of fine dining.\u003c\/p\u003e \u003cp\u003eJean Anthelme Brillat-Savarin believes that what you eat is a reflection of who you are. Through years of observation and study, he created a book detailing the art and science of food. He takes a philosophical approach that applies common epicurean ideas. He discusses the influence of taste and smell, as well as the power of flavor. Through anecdotes and essays, the author explores the principles of gastronomy and the hierarchy of foods within a diet. Many of the book's musings are still relevant and maintain their value in the modern world.\u003c\/p\u003e \u003cp\u003eJean Anthelme Brillat-Savarin understood the critical impact of food on the body and mind. With \u003ci\u003ePhysiology of Taste\u003c\/i\u003e, he illustrates the effects of cooking and consuming a meal. Eating is a social convention that's also essential to survival. It's an artform and science that can resonate with all.\u003c\/p\u003e \u003cp\u003eWith an eye-catching new cover, and professionally typeset manuscript, this edition of \u003ci\u003ePhysiology of Taste\u003c\/i\u003e is both modern and readable.\u003c\/p\u003e \u003cp\u003eSince our inception in 2020, \u003cb\u003eMint Editions\u003c\/b\u003e has kept sustainability and innovation at the forefront of our mission. Each and every Mint Edition title gets a fresh, professionally typeset manuscript and a dazzling new cover, all while maintaining the integrity of the original book.\u003c\/p\u003e \u003cp\u003eWith thousands of titles in our collection, we aim to spotlight diverse public domain works to help them find modern audiences. Mint Editions celebrates a breadth of literary works, curated from both canonical and overlooked classics from writers around the globe.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA popular guidebook that delves into the intent and impact of cuisine. The \u003ci\u003ePhysiology of Taste\u003c\/i\u003e by \u003cb\u003eJean Anthelme Brillat-Savarin\u003c\/b\u003e has been a staple in the culinary community for nearly 200 years. It's a groundbreaking examination of cooking, culture and science that changed the way society views and experiences food.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 196\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.45 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 01, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916024910168,"sku":"9781513268583","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/RxC0Vnxf_9781513268583.webp?v=1792796066"},{"product_id":"the-secret-history-of-food-strange-but-true-stories-about-the-origins-of-everything-we-eat-paperback","title":"The Secret History of Food: Strange But True Stories about the Origins of Everything We Eat - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMatt Siegel\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAn irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eIs Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?\u003c\/p\u003e\u003cp\u003e\"As a species, we're hardwired to obsess over food,\" Matt Siegel explains as he sets out \"to uncover the hidden side of everything we put in our mouths.\" Siegel also probes subjects ranging from the myths--and realities--of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Secret History of Food\u003c\/i\u003e is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef's knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, \u003ci\u003eThe Secret History of Food\u003c\/i\u003e is essential reading for all foodies.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.6 x 5.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 16, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916074815832,"sku":"9780062973207","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/fU6lIyKRqr9780062973207.webp?v=1792799499"},{"product_id":"on-barbecue-paperback","title":"On Barbecue - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn Shelton Reed\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJohn Shelton Reed is one of today's most knowledgeable authors on the subject of barbecue. \u003ci\u003eHoly Smoke: The Big Book of North Carolina Barbecue\u003c\/i\u003e, written with his wife, Dale Volberg Reed, won the National Barbecue Association Award of Excellence in 2017 and was a finalist for the 2009 International Associate of Culinary Professionals Cookbook Award. In this collection, \u003ci\u003eOn Barbecue\u003c\/i\u003e, Reed compiles reviews, essays, magazine articles, op-eds, and book extracts from his many-year obsession with the history and culture of barbecue. Brought together, these pieces constitute a broad look at the cultural, culinary, historical, and social aspects of this American institution.\u003c\/p\u003e\u003cp\u003eReed's original and provocative voice carries through this collection, which spans more than twenty years of barbecue lore. A lover of tradition whose study of regional distinctions has made him prize and defend them, Reed writes with conviction on what \"real\" barbecue looks, smells, and tastes like. He delves into the history of barbecue and even the origins of the word barbecue itself. Other topics include present-day barbecue, Carolina 'cue and other regional varieties, and even the role of \"barbeculture\" in the 2016 U.S. presidential elections.\u003c\/p\u003e\u003cp\u003eAnyone with an interest in this signature American food will find themselves immersed in this book's accessible, conversational, and frequently tart pages. From one of the wittiest and most knowledgeable authors writing on the subject, \u003ci\u003eOn Barbecue\u003c\/i\u003e is essential reading.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJOHN SHELTON REED \u003c\/b\u003eis the William Rand Kenan Jr. Professor of Sociology (Emeritus) at the University of North Carolina. He is the author or editor of twenty-two books, mostly about the South and Southern culture, including most recently \u003ci\u003eMixing It Up: A South-Watcher's Miscellany. \u003c\/i\u003eHe is co-founder and Éminence Grease of the Campaign for Real Barbecue (TrueCue.org).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 190\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.63 x 9.06 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 25, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916096278872,"sku":"9781621906384","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/1U-sOGr78h9781621906384.webp?v=1792799526"},{"product_id":"cooking-for-my-family-from-catherine-pascullis-hoboken-kitchen-hardcover","title":"Cooking For My Family: From Catherine Pasculli's Hoboken Kitchen - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLoretta Pasculli Lawrence\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"Dinner was the time we all sat together and enjoyed Mom's cooking, but it was also the place we discussed the day, argued, laughed and basically caught up with each other. One thing Mom and Dad taught us was that \"no one\" ate before the other. We always waited for each other and we all waited for Dad to sit down to start. What I remember the most was how good everything tasted. With a limited amount of money Mom created an abundance of easy, ethnic, earthy and Italian dishes. I have written this book for her and it is my hope that you will enjoy cooking her recipes as much as she loved Cooking For Her Family.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 22, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916100178264,"sku":"9780595487608","price":36.67,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/b9FOeWRc_z9780595487608.webp?v=1792799531"},{"product_id":"the-physiology-of-taste-meditations-on-transcendental-gastronomy-paperback","title":"The Physiology of Taste: Meditations on Transcendental Gastronomy - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJean Anthelme Brillat-Savarin\u003c\/b\u003e (Author), \u003cb\u003eJean Anthelme Brillat-Savarin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"An animal swallows its food; a man eats it, but only a man of intelligence knows...\u003cem\u003ehow to dine\u003c\/em\u003e.\"\u003c\/p\u003e\u003cp\u003e\"The man who gives a dinner for a group of his friends and takes no trouble over what they are to eat is not fit to have any friends.\"\u003c\/p\u003e\u003cp\u003e\"The discovery of a new dish does more for the happiness of mankind than the discovery of a new star.\"\u003c\/p\u003e\u003cp\u003eThe above are a few of the \"transcendental\" meditations upon cooking as an art and eating as a pleasure which glow throughout the length of \u003cem\u003ePhysiologie du Goût\u003c\/em\u003e. Brillat-Savarin was alive to the necessity of charming and even amusing his readers, and he is not averse from a certain exaggeration, which, however, we shall greatly misjudge if we think it completely satirical or frivolous. \u003cem\u003eHe regards food quite seriously as the most important thing in existence\u003c\/em\u003e.\u003c\/p\u003e\u003cp\u003eThe reader watches for his anecdotes as for purple patches, for he was a perfect narrator and tells his stories with incredible gusto. The book is full of information on curious points which lie outside the range of ordinary knowledge. The reader will browse for hours in the pasture of this delightful book. It is the one masterpiece on the subject. Health, happiness, hospitality, culture, converse, love, and the whole art of keeping fit and living well are bound up with it.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.93 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 30, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916104307032,"sku":"9780871402004","price":33.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hMG4-DC0MH9780871402004.webp?v=1792799537"},{"product_id":"the-physiology-of-taste-hardcover","title":"The Physiology of Taste - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJean-Anthelme Brillat-Savarin\u003c\/b\u003e (Author), \u003cb\u003eMint Editions\u003c\/b\u003e (Contribution by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eOriginally published in 1825, \u003ci\u003ePhysiology of Taste\u003c\/i\u003e is a culinary masterpiece that gives insight into the history and practice of eating, both together and alone\u003c\/b\u003e. The author uses a unique storytelling style to detail the sensual art of fine dining.\u003c\/p\u003e \u003cp\u003eJean Anthelme Brillat-Savarin believes that what you eat is a reflection of who you are. Through years of observation and study, he created a book detailing the art and science of food. He takes a philosophical approach that applies common epicurean ideas. He discusses the influence of taste and smell, as well as the power of flavor. Through anecdotes and essays, the author explores the principles of gastronomy and the hierarchy of foods within a diet. Many of the book's musings are still relevant and maintain their value in the modern world.\u003c\/p\u003e \u003cp\u003eJean Anthelme Brillat-Savarin understood the critical impact of food on the body and mind. With \u003ci\u003ePhysiology of Taste\u003c\/i\u003e, he illustrates the effects of cooking and consuming a meal. Eating is a social convention that's also essential to survival. It's an artform and science that can resonate with all.\u003c\/p\u003e \u003cp\u003eWith an eye-catching new cover, and professionally typeset manuscript, this edition of \u003ci\u003ePhysiology of Taste\u003c\/i\u003e is both modern and readable.\u003c\/p\u003e \u003cp\u003eSince our inception in 2020, \u003cb\u003eMint Editions\u003c\/b\u003e has kept sustainability and innovation at the forefront of our mission. Each and every Mint Edition title gets a fresh, professionally typeset manuscript and a dazzling new cover, all while maintaining the integrity of the original book.\u003c\/p\u003e \u003cp\u003eWith thousands of titles in our collection, we aim to spotlight diverse public domain works to help them find modern audiences. Mint Editions celebrates a breadth of literary works, curated from both canonical and overlooked classics from writers around the globe.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA popular guidebook that delves into the intent and impact of cuisine. The \u003ci\u003ePhysiology of Taste\u003c\/i\u003e by \u003cb\u003eJean Anthelme Brillat-Savarin\u003c\/b\u003e has been a staple in the culinary community for nearly 200 years. It's a groundbreaking examination of cooking, culture and science that changed the way society views and experiences food.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 196\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.63 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 27, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916111188312,"sku":"9781513205861","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/0eHaRFqcZu9781513205861.webp?v=1792799542"},{"product_id":"choice-cuts-a-savory-selection-of-food-writing-from-around-the-world-and-throughout-history-paperback","title":"Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMark Kurlansky\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMark Kurlansky, bestselling author of Salt and Cod, serves up a smorgasbord of food writing through the ages, from Plato to Louis Prima \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eChoice Cuts\u003c\/i\u003e offers more than two hundred mouth-watering selections, including Brillat-Savarin on chocolate; Waverley Root on truffles; M. F. K. Fish on gingerbread; Pablo Neruda on French fries; Alexandre Dumas on coffee; and a vast variety by Escoffier, Elizabeth David, A. J. Liebling, Ernest Hemingway, Virginia Woolf, Dickens, Balzac, Chekhov, Orwell, and Alice B. Toklas, among others. Filled throughout with recipes, menus, classic photographs, and Kurlansky's own original drawings, this food anthology is a must-have for any serious lover of food. \u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eThe most outrageously broad, gregarious food writing anthology.\u003c\/i\u003e\" -\u003cb\u003eSaveur\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMark Kurlansky\u003c\/b\u003e is the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of many books, including \u003ci\u003eCheesecake\u003c\/i\u003e, \u003ci\u003eThe Food of a Younger Land\u003c\/i\u003e, \u003ci\u003eCod: A Biography of the Fish That Changed the World\u003c\/i\u003e; \u003ci\u003eSalt: A World History\u003c\/i\u003e; \u003ci\u003e1968: The Year That Rocked the World\u003c\/i\u003e; and \u003ci\u003eThe Big Oyster: History on the Half Shell\u003c\/i\u003e. He has received the Dayton Literary Peace Prize, Bon Appetit's Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 496\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.11 x 8.54 x 5.56 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 26, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916172235096,"sku":"9780142004937","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NIbomj4ISq9780142004937.webp?v=1792799624"},{"product_id":"pasta-the-story-of-a-universal-food-hardcover","title":"Pasta: The Story of a Universal Food - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSilvano Serventi\u003c\/b\u003e (Author), \u003cb\u003eFrançoise Sabban\u003c\/b\u003e (Author), \u003cb\u003eAntony Shugaar\u003c\/b\u003e (Translator)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eRanging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. \u003ci\u003ePasta: The Story of a Universal Food\u003c\/i\u003e shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eMany myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine \u003ci\u003eMacaroni Journal\u003c\/i\u003e, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. \u003ci\u003ePastasciutta\u003c\/i\u003e, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. \u003cp\u003e\u003c\/p\u003eWhether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the \u003ci\u003etimballo\u003c\/i\u003e, this is the book for you. So dig in!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSilvano Serventi is a historian of food and of French and Italian culinary practices. He is the author of many books, including \u003ci\u003eThe Medieval Kitchen: Recipes from France and Italy\u003c\/i\u003e (with Odile Redon and Françoise Sabban). \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFrançoise Sabban is a sinologist and director of studies at the Ecole des Hautes Etudes en Sciences Sociales in Paris. \u003cp\u003e\u003c\/p\u003eAntony Shugaar is coauthor of \u003ci\u003eLatitude Zero: Tales of the Equator\u003c\/i\u003e and translator of \u003ci\u003eThe Judge and the Historian\u003c\/i\u003e by Carlo Ginzburg, and \u003ci\u003eNiccolo's Smile\u003c\/i\u003e and \u003ci\u003eRepublicanism\u003c\/i\u003e by Maurizio Viroli. He lives in Arlington, VA.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 9.4 x 6.26 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 06, 2002\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916172726616,"sku":"9780231124423","price":75.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/KDU9ESRjYC9780231124423.webp?v=1792799625"},{"product_id":"how-would-you-like-your-mammoth-12-000-years-of-culinary-history-in-50-bite-size-essays-hardcover","title":"How Would You Like Your Mammoth?: 12,000 Years of Culinary History in 50 Bite-Size Essays - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eUta Seeburg\u003c\/b\u003e (Author), \u003cb\u003eMax Miller\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDid you know that ancient Egyptians mummified beef ribs for their dearly departed to enjoy in the afterlife? That Roman gladiators were relegated to a vegan diet of grains and beans? That the fast-food hamburger was a result of a postwar, high-efficiency work ethic?\u003c\/p\u003e\u003cp\u003eThis snackable collection of essays is a chronological journey through the culinary history of humankind, packed to the brim with juicy tidbits. With author Uta Seeburg as your guide, you'll learn how certain dishes serve as windows into broader historical trends and the cultural values of the people who first invented them. As you read, you'll discover why: \u003c\/p\u003e\u003cul\u003e \u003cli\u003eNomads in ancient Syria were deadly serious about hospitality\u003c\/li\u003e \u003cli\u003eA 16\u003csup\u003eth\u003c\/sup\u003e-century cookbook author argued that beavers should be considered fish\u003c\/li\u003e \u003cli\u003eRoasted swan was the centerpiece of choice in 1650s high society--despite tasting awful\u003c\/li\u003e \u003cli\u003eA Portuguese princess was responsible for popularizing tea in England\u003c\/li\u003e \u003cli\u003eA king had to order his subjects to eat potatoes\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003e. . . and much more. Foodies and history buffs alike will savor every amusing yet educational historical snapshot, from how a bureaucratic society fixated on record-keeping brought us one of the oldest recorded recipes (lamb stew with barley and onions) to how modern-day chefs are turning invasive species into haute cuisine. \u003cem\u003eHow Would You Like Your Mammoth?\u003c\/em\u003e is a fascinating look at how the food we eat defines us--and always has.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 7.6 x 4.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 07, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916464886104,"sku":"9781891011597","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/4Va8wjKMAV9781891011597.webp?v=1792803295"},{"product_id":"here-let-us-feast-a-book-of-banquets-paperback","title":"Here Let Us Feast: A Book of Banquets - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eM. F. K. Fisher\u003c\/b\u003e (Author), \u003cb\u003eBetty Fussell\u003c\/b\u003e (Introduction by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"M.F.K Fisher's latest excursion into the art or science of gastronomy is more an anthology of the finest writing on the subject than strictly a text of her own composition . . . A royal feast, indeed!\" --\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eBetty Fussell--winner of the James Beard Foundation's journalism award, and whose essays on food, travel, and the arts have appeared in \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eThe New Yorker\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and \u003ci\u003eVogue\u003c\/i\u003e--is the perfect writer to introduce M.F.K Fisher's \u003ci\u003eHere Let Us Feast\u003c\/i\u003e, first published in 1946. The author of \u003ci\u003eEat, Live, Love, Die\u003c\/i\u003e has penned a brilliant introduction to this fabulous anthology of gastronomic writing, selected and with commentary from the inimitable M.F.K. Fisher. \u003cp\u003e\u003c\/p\u003eThe celebrated author of such books as \u003ci\u003eThe Art of Eating\u003c\/i\u003e, \u003ci\u003eThe Cooking of Provincial France\u003c\/i\u003e, and \u003ci\u003eWith Bold Knife and Fork\u003c\/i\u003e, Fisher knows how to prepare a feast of reading as no other. Excerpting descriptions of bountiful meals from classic works of British and American literature, Fisher weaves them into a profound discussion of feasting. \u003cp\u003e\u003c\/p\u003eShe also traces gluttony through the Old and New Testaments of the Bible, and claims that the story of a nation's life is charted by its gastronomy. M.F.K. Fisher has arranged everything perfectly, and the result is a succession of unforgettable courses that will entice the most reluctant epicure.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMary Frances Kennedy Fisher, as M F. K. Fisher\u003c\/b\u003e was the preeminent American food writer. She wrote thirty-three books, including a translation of \u003ci\u003eThe Physiology of Taste\u003c\/i\u003e by Jean Anthelme Brillat-Savarin. Her first book, \u003ci\u003eServe It Forth\u003c\/i\u003e, was published in 1937. Fisher's books are an amalgam of food literature, travel, and memoir. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eBetty Fussell\u003c\/b\u003e was born in Southern California in 1927. Her most recent book is \u003ci\u003eEat, Live, Love, Die\u003c\/i\u003e. She was recently celebrated, along with other winners of the Silver Spoon Award, by \u003ci\u003eFood Arts\u003c\/i\u003e magazine.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 14, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58916479762776,"sku":"9781640090835","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vFT7EIY9tS9781640090835.webp?v=1792803314"}],"url":"https:\/\/usa-markt.com\/collections\/books-history-essays-narratives.oembed","provider":"usa-markt","version":"1.0","type":"link"}