Cooking : History

" This bookâbeautifully photographed and engagingly writtenâintroduces hardworking, resourceful men and women who represent an artisanal craft...

In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine ......

In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely topic: humani......

A History of Wine in America is the definitive account of winemaking in the United States, first as it was carried out under Prohibition, and then as it deve......

A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient i......

The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in t......

Combining the best of memoir, travel literature, and food writing, Christopher Bakken delves into one of the most underappreciated cuisines in Europe in this......

The Vikings called North America "Vinland," the land of wine. Giovanni de Verrazzano, the Italian explorer who first described the grapes of the New World, w......

Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati-pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread.......

Described in the 2008 Saveur 100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica: The Journal of Food......

This book, based largely on the Cambridge World History of Food, provides a look at the globalization of food from the days of the hunter-gatherers to presen......

A manual dedicated to recreating the brewed beverages that existed in the American Colonies. All of the historic recipes were documented as dating from 1800 ......

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......

With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, a......

Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food—its cap......

The new book from the James Beard Cookbook of the Year Award-winning author Author: Dabney, Joseph Publisher: Cumberland House Illustration: N Language: ENG......

Winner of the James Beard Cookbook of the Year Award Author: Dabney, Joseph Publisher: Cumberland House Illustration: N Language: ENG Title: Smokehouse Ham,......

A fascinating overview of our unique food history and how it continues to change to serve Canadians from coast to coast. Author: Duncan, Dorothy Publisher: ......

Dorothy Duncan compiled her best "Country Fare" columns from Century Home magazine for this uniquely Canadian collection. Author: Duncan, Dorothy Publisher:......

An irresistible sampling of the city's rich food heritage, Gastropolis explores the personal and historical relationship between New Yorkers and food. Begin......