Food Writing category: 1790 books
A Revolution in Eating
How the Quest for Food Shaped America
Language: English
Release Date: June 1, 2005
Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In A Revolution in Eating, James...
Feasting Our Eyes
Food Films and Cultural Identity in the United States
Language: English
Release Date: November 29, 2016
Big Night (1996), Ratatouille (2007), and Julie and Julia (2009) are more than films about food—they serve a political purpose. In the kitchen, around the table, and in the dining room, these films use cooking and eating to explore such themes as ideological pluralism, ethnic and racial acceptance,...
The Land of the Five Flavors
A Cultural History of Chinese Cuisine
Language: English
Release Date: November 26, 2013
Renowned sinologist Thomas O. Höllmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations....
by Alasdair Scott Sutherland
Language: English
Release Date: June 18, 2012
Language: English
Release Date: June 18, 2012
The Spaghetti Tree, charts how Britains gastronomic revival was largely shaped and coloured by the extraordinary influence of two Italian men. Mario Cassandro and Franco Lagattolla opened their famed La Trattoria Terrazza in Londons Soho in 1959. It was to be the start of a restaurant revolution which...
by Mark Price
Language: English
Release Date: July 14, 2016
Language: English
Release Date: July 14, 2016
In this beautifully illustrated handbook, food expert Mark Price shines the spotlight on 40 of the most popular foods – from everyday items like tea, coffee and cheese, to luxury products like caviar and chocolate.
A timely and topical guide for foodies and everyday shoppers, this book dispels...
Eat the City
A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York
Language: English
Release Date: July 10, 2012
New York is not a city for growing and manufacturing food. It’s a money and real estate city, with less naked earth and industry than high-rise glass and concrete. Yet in this intimate, visceral, and beautifully written book, Robin Shulman introduces the people of New York City - both past...
Cheddar
A Journey to the Heart of America’s Most Iconic Cheese
Language: English
Release Date: October 1, 2015
One of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over the years it has been transformed, from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The...
Hog Meat and Hoecake
Food Supply in the Old South, 1840-1860
Language: English
Release Date: April 15, 2014
When historical geographer Sam B. Hilliard’s book Hog Meat and Hoecake was published in 1972, it was ahead of its time. It was one of the first scholarly examinations of the important role food played in a region’s history, culture, and politics, and it has since become a landmark of foodways...
White Bread
A Social History of the Store-Bought Loaf
Language: English
Release Date: March 6, 2012
What can the history of America's one-hundred-year love-hate relationship with sliced white bread tell us about contemporary efforts to change the way we eat? Fluffy industrial loaves are about as far from slow, local, and organic as you can get, but the story of social reformers, food experts, and...
Free for All
Fixing School Food in America
Language: English
Release Date: January 4, 2010
How did our children end up eating nachos, pizza, and Tater Tots for lunch? Taking us on an eye-opening journey into the nation's school kitchens, this superbly researched book is the first to provide a comprehensive assessment of school food in the United States. Janet Poppendieck explores the deep...
Balancing on a Planet
The Future of Food and Agriculture
Language: English
Release Date: December 20, 2013
This book is an interdisciplinary primer on critical thinking and effective action for the future of our global agrifood system, based on an understanding of the system’s biological and sociocultural roots. Key components of the book are a thorough analysis of the assumptions underlying different...
by Beth Dooley
Language: English
Release Date: November 16, 2015
Language: English
Release Date: November 16, 2015
The explosive growth of the local food movement is hardly news: Michael Pollan’s books sell millions and the spread of farm-to-table restaurants is practically viral. But calls for a food revolution” come most often from a region where the temperature rarely varies more than a few degrees. In the...
The Health and Happiness Cookbook
Fun and Flirty Recipes Inspired by the Health and Happiness Society Series
Language: English
Release Date: May 1, 2017
Have you ever contemplated how much you love food? Do you sometimes crave something light and healthy . . . with a little sweet on the side?
Then the Health and Happiness Cookbook is just for you!
The origins of the award-winning Chick Lit series, The Health and Happiness Society Series,...
Hog and Hominy
Soul Food from Africa to America
Language: English
Release Date: October 8, 2008
Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and...