Catalog Search Results
Author
Publisher
Greystone Books
Pub. Date
[2023]
Physical Desc
327 pages ; 24 cm
Language
English
Description
"Many of us are worried (or at least we should be) about the impacts of globalization, pollution, and biotechnology on our diets. Whether it's monoculture crops, hormone-fed beef, or high-fructose corn syrup, industrially-produced foods have troubling consequences for us and the planet. But as culinary diversity diminishes, many people are looking to a surprising place to safeguard the future: into the past. The Lost Supper explores an idea that is...
Author
Publisher
Simon Element
Pub. Date
2023.
Edition
First Simon Element hardcover edition.
Physical Desc
255 pages : illustrations (chiefly color) ; 24 cm
Language
English
Description
"What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond,...
Author
Publisher
M.E. Sharpe
Pub. Date
c2013
Physical Desc
2 v. : ill. ; 29 cm.
Language
English
Description
This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as...
Author
Publisher
The University of North Carolina Press
Pub. Date
[2013]
Physical Desc
xv, 333 pages : illustrations, maps ; 25 cm.
Language
English
Description
In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.Miller argues that the story is more complex and surprising...
Author
Language
English
Formats
Description
Cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is an engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried...
Author
Publisher
Westholme Publishing, Llc
Pub. Date
2012
Physical Desc
xi, 284 p. : ill., ports. ; 24 cm.
Language
English
Description
The author begins with the story of Mrs. Goodfellow, an early nineteenth-century Philadelphia baker, who stressed the use of fresh local foods in her cooking school. She then goes on to discusses the foods that would have been available to Mrs. Goodfellow, the rise of restaurants and cookbooks, and the rapid expansion of cooking schools in New York and Boston, the latter made famous by its association with Fannie Farmer. -- Publisher.
9) The kitchen
Author
Series
Publisher
Crabtree Pub. Co
Pub. Date
c1990
Physical Desc
32 p. : ill. (some col.) ; 28 cm.
Language
English
Description
This newly revised edition describes how the kitchen was the center of family activity in the old days. Here families ate their meals, played games, and told stories with only the fireplace and a few candles for warmth and light. In The Kitchen, young readers will take a close look at the early fireplace and the tools and utensils surrounding it. Domestic chores carried out in the kitchen are described including: baking bread, making butter, preserving...
Author
Publisher
Basic Books
Pub. Date
c2009
Physical Desc
v, 309 p. ; 22 cm.
Language
English
Description
In this stunningly original book, renowned primatologist Richard Wrangham argues that "cooking" created the human race. At the heart of "Catching Fire" lies an explosive new idea: The habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labor.
Author
Series
Publisher
Rowman & Littlefield
Pub. Date
[2019]
Physical Desc
x, 227 pages : 24 cm
Language
English
Description
"[T]races the history of African American food habits from West African origins through the twenty-first century, offering a unique set of insights into the daily concerns of black people in the US. The book demonstrates that from capture and enslavement through emancipation, the civil rights movement, and beyond, African American have embraced an understanding of the importance of food that goes beyond merely having enough to eat"--
Author
Publisher
Rizzoli International Publications
Pub. Date
c2012
Physical Desc
688 p. : ill. (some col.), facsims., ports., photos. (some col.) ; 26 cm.
Language
English
Description
In this collection, some of the most respected figures in the food world have come together to choose 101 of the most important cookbooks of the twentieth century, the books that changed the way we eat over the years. From these 101 cookbooks, 501 signature recipes have been selected that reflect the author's unique viewpoint, codify a revolutionary new technique, or magically invoke a particular time and place. Also, the significance of each cookbook...
Author
Language
English
Description
Here are over 100 unique recipes of classic pioneer food -- dishes Laura Ingralls Wilder and her family shared throughout their lives on the frontier. From pancake men to vanity cakes, recreate the very foods described in the beloved Little House books, all of which have been adapted for a modern kitchen." -- page four of cover.
Publisher
Emmer LLC]
Pub. Date
[2018]-
Language
English
Description
EATEN is a new, beautifully designed print magazine focused on everything food history ... celebrating the past and present of all that we eat! We publish a new volume filled with a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries.
Author
Publisher
ABC-CLIO, an imprint of ABC-CLIO, LLC
Pub. Date
[2015]
Physical Desc
xxii, 451 pages : illustrations ; 26 cm
Language
English
Description
"Serving students and general readers alike, this encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present. Overviews the foods that have changed the world from prehistory to the present. Gives attention to the relationships between foods and religious movements, such as the connections between fish, bread, and wine and the rise of Christianity. Enables readers to grasp the connections...
Author
Publisher
St. Martin's Griffin
Pub. Date
2017.
Edition
First edition.
Physical Desc
xi, 228 pages : color illustrations ; 24 cm
Language
English
Description
Remember Beef Wellington, and Grasshopper pie? Post-war rationing, Julia Child, and fondue parties? Gundry allows you to indulge your nostalgia, while she updates many of the recipes for todays sensibilities. Whether you've just seen them on TV shows, or remember them from your own childhood, here's your chance to reminisce with recipes from the 1950s and 60s.
19) The way we ate
Publisher
Simon & Schuster
Pub. Date
[2013]
Physical Desc
xiii, 347 pages : color illustrations ; 24 cm
Language
English
Description
Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation's top chefs and food personalities.
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