Category Archives: Gastronomy

Invention of the Modern Cookbook

Every kitchen has at least one well-worn cookbook, but just how did they come to be? Invention of the Modern Cookbook is the first study to examine that question, discussing the roots of these collections in 17th-century England and illuminating … Continue reading

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“Summer Party Cookbook” Summer Party Cooking Recipes

It’s All About The Grill The warm days of summer are perfect for celebrating with a party. Let’s eat! Want to throw a summer party that creates just the right fun and friendly atmosphere, and leaves your guests complimenting you … Continue reading

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Chocolate: A Global History (Reaktion Books – Edible)

Chocolate layer cake. Fudge brownies. Chocolate chip cookies. Boxes of chocolate truffles. Cups of cocoa. Hot fudge sundaes. Chocolate is synonymous with our cultural sweet tooth, our restaurant dessert menus, and our idea of indulgence. Chocolate is adored around the … Continue reading

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Chop Suey: A Cultural History of Chinese Food in the United States

In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States–by far the most plentiful among … Continue reading

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Curry: A Global History (Reaktion Books – Edible)

Curry is one of the most widely used—and misused—terms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, yet Indians rarely use it … Continue reading

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Pie: A Global History (The Edible Series)

Apple pie. Pumpkin pie. Shepherd’s pie. Chicken potpie. Sweet or savory, pies are beloved; everyone has a favorite. Yet despite its widespread appeal there has never been a book devoted to this humble dish—until now. Janet Clarkson in Pie illustrates … Continue reading

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Around the World in 80 Dinners

After years of writing award-winning cookbooks, Cheryl and Bill Jamison were ready to take a break. They packed their bags, locked up their house in Santa Fe, and set off on a three-month-long visit to ten countries—all on frequent-flier miles.

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Frommer’s 500 Places for Food and Wine Lovers

Coverage will be global, including food festivals, farmer’s markets, cooking schools, street food, wineries, wine trails, and restaurant wine lists-as well as the world’s best restaurants in several price ranges and categories throughout the world, including: Open-air markets, farms, culinary … Continue reading

Posted in Drinks & Beverages & Winemaking, Food & Lodging, Format, Gastronomy, Guidebooks, Reference, Tourism & Travel, djvu, pdf | Leave a comment

Soup Through the Ages: A Culinary History with Period Recipes

As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup–the world’s first prepared dish–became the unpretentious comfort food for all of civilization. … Continue reading

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Cooking in Europe, 1650-1850 (The Greenwood Press Daily Life Through History Series: Cooking Up History)

From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and … Continue reading

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