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Make a meal of these great books about food, its history and our ongoing relationship with all things edible.
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Something Old, Something New: Classic Recipes Reinvented
Tamar Adler - Scribner
Format: eBook
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The award-winning, bestselling author of An Everlasting Meal revives and improves classic recipes in a gorgeously illustrated cookbook.With An Everlasting Meal, Tamar Adler advocated for the pleasures of leftovers and the myriad uses of flavorful scraps, providing culinary tips for using... |
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Food Will Win the War: Minnesota Crops, Cooks, and Conservation During World War I
Eighmey, Rae Katherine - Minnesota Historical Society Press
Format: Book
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Meatless Mondays, Wheatless Wednesdays, vegetable gardens and chickens in every empty lot. When the United States entered World War I, Minnesotans responded to appeals for personal sacrifice and changed the way they cooked and ate in order to conserve food for the boys “over there.”... |
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Consider the Fork: A History of How We Cook and Eat
Bee Wilson - Basic Books; 1ST edition
Format: Hardcover
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Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious—or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does... |
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Eat Joy: Stories & Comfort Food from 31 Celebrated Writers
Natalie Eve Garrett - Catapult
Format: Hardcover
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Named a Best Cookbook of the Year by Martha Stewart Living"Magnificent illustrations add spirit to recipes and heartfelt narratives. Plan to buy two copies - one for you and one for your best foodie friend." - Taste of Home. This collection of intimate, illustrated essays by some... |
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Food Fights & Culture Wars: A Secret History of Taste
Tom Nealon - Overlook Press
Format: Print book
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Revolution! Conflict! Gluttony! The gloriously illustrated history of food, including mythical origin stories, unusual recipes and more!In this eclectic book of food history, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism,... |
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Fried Walleye and Cherry Pie: Midwestern Writers on Food
Peggy Wolff - University of Nebraska Press
Format: Paperback
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With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n Cheese, the Midwest eats pretty well and feeds the nation on the side. But theres more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders.... |
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How America Eats: A Social History of U.S. Food and Culture
Jennifer Jensen Wallach - Rowman & Littlefield Publishers
Format: Hardcover
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How America Eats A Social History of U.S. Food and Culture, by food and social historian Jennifer Wallach, sheds a new and interesting light on American history by way of the dinner table. It is, at once, a study of Americas diverse culinary history and a look at the countrys unique and unprecedented... |
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In the Devil's Garden: A Sinful History of Forbidden Food
Allen, Stewart Lee - Ballantine Books
Format: Book
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Deliciously organized by the Seven Deadly Sins, here is a scintillating history of forbidden foods through the ages—and how these mouth-watering taboos have defined cultures around the world. From the lusciously tempting fruit in the Garden of Eden to the divine foie gras, Stewart... |
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Catching Fire: How Cooking Made Us Human
Richard W Wrangham - Basic Books
Format: Print book
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Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking... |
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Food Rules: An Eater's Manual
Michael Pollan - Penguin Books; 1 edition
Format: Paperback
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1 New York Times BestsellerA definitive compendium of food wisdomEating doesnt have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that... |
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Salt Sugar Fat: How the Food Giants Hooked Us
Michael Moss - Random House; 1 edition
Format: Hardcover
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NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Atlantic * The Huffington Post * Men's Journal * MSN (U.K.) * Kirkus Reviews * Publishers Weekly#1 NEW YORK TIMES BESTSELLER * WINNER OF THE JAMES BEARD FOUNDATION AWARD FOR WRITING AND LITERATUREFrom a Pulitzer Prize-winning investigative... |
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Three Squares: The Invention of the American Meal
Abigail Carroll - Basic Books; 8.11.2013 edition
Format: Hardcover
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We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go.In... |
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Food Britannia
Andrew Webb - Random House UK
Format: Print book
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Winner of the Guild of Food Writer's 2012 Food Book of the Year Award, a magnificent journey through the country's culinary past and a celebration of today's vibrant food scene Andrew Webb travels the country to bring together a treasury of regional and heroic... |
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