Chicago: University Of Chicago Press, 2013. — 128 p. — ISBN10: 0226059952; ISBN13: 978-0226059952. Translated by Fagan T.L. From Michael Pollan to locavores, Whole Foods to farmers' markets, today cooks and foodies alike are paying more attention than ever before to the history of the food they bring into their kitchens — and especially to vegetables. Whether it’s an heirloom...
Skyhorse Publishing, 2014. — 280 p. Language: English. Swedish television personality and food historian Edward Blom is a cook with a big personality and a big passion. This to his culinary kingdom! Blom's expertise lies in the cultural history of food, and in Life Is a Banquet he throws open the archives and invites all to indulgence in the excesses of yesteryear's best...
Greenwood Press 2009. — 1002 p. The book offers a fascinating exploration of dining history through historic menus from more than 35 countries. Ranging from discussion of a Roman banquet in A.D. 70 to a meal for former South African President Nelson Mandela in the 1990s, the menus offer students and general readers a thoroughly delightful way to learn more about events and the...
Reprint edition. — BOYE6, 2013. Language: English. This book takes us into the world of the medieval cook, from the chefs in the great medieval courts and aristocratic households catering for huge feasts, to the peasant wife attempting to feed her family from scarce resources, from cooking at street stalls to working as hired caterers for private functions. It shows how they...
Bloomsbury Publishing, 2018 — 358 p. — ISBN13: 9781632863843. Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy,...
Bloomsbury Publishing, 2018. — 358 p. — ISBN13: 9781632863843. Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy,...
Penguin Books, 2002. — 496 p. — ISBN 978-0142001615. In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it...
Penguin Books, 2003. — 496 p. — ISBN 978-0142001615. In his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it...
Random House Trade, 2006 — 336 p. — ISBN13: 978-0345476395. Award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster. For centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city’s life that the abundant...
Random House Trade, 2006 — 336 p. — ISBN13: 978-0345476395. Award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster. For centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city’s life that the abundant...
NewSouth Publishing, 2016. — 492 p. — ISBN: 1742234372. This is a book about Australian food, the unique flora and fauna that nourished the Aboriginal peoples of this land for over 50 000 years. It is because European Australians have hardly ever touched these foods for over 200 years that I am writing this book.' We celebrate cultural and culinary diversity, yet shun the foods...
Collins, 2012. — 352 p. — ISBN: 978-0007411993. The ingredients, cooks, techniques and tools that have shaped our love of food. We all love to eat and most of us have a favourite ingredient or dish. In today's world we can get the food we want, when we want it, but how many of us really know where our much-loved recipes come from, who invented them and how they were originally...
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