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24 books with the same feel
Include books by the same authorHistory of the Natural and Organic Foods Movement (1942-2020)
William Shurtleff; Akiko Aoyagi; · 1,237 pages
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 66 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar
David Wondrich · 326 pages
From Absinthe Cocktail to Whiskey Smash, a salute in stories and drinks to "Professor" Jerry Thomas, pioneer of the American bar. Featuring the original formulae for 100 classic American drinks and a selection of new drinks contributed in his honor by the leading mixologists of our time.
Curry: A Tale of Cooks And Conquerors
Lizzie Collingham · 336 pages
Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We
What She Ate: Six Remarkable Women and the Food That Tells Their Stories
Laura Shapiro · 313 pages
"A beloved culinary historian's short takes on six famous women through the lens of food and cooking--what they ate and how their attitudes toward food offer surprising new insights into their lives. Everyone eats, and food touches on every aspect of our lives--social and cultural, personal and political. Yet most biographers pay little attention to people's attitudes toward food, as if the great
The Food of a Younger Land: The WPA's Portrait of Food in Pre-World War II America
Mark Kurlansky · 397 pages
This book is a portrait of American food -- before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional -- from the lost WPA files. An anthology with introduction and annotations of the unpublished manuscripts from the last WPA writers project, an exploration of food and eating in America in 1940. This broad a
Chop Suey: A Cultural History of Chinese Food in the United States
Andrew Coe
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 all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story
Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting That Revolutionized Wine
George M. Taber · 336 pages
The author recalls the historic events surrounding the 1976 wine tasting contest where top French wine experts compared some of France's most famous wines with the new California wines, and describes the results and the impact on the wine industry.
Eight Flavors: The Untold Story of American Cuisine
Sarah Lohman · 292 pages
In the Devil's Garden: A Sinful History of Forbidden Food
Stewart Lee Allen · 331 pages
Among the foods thought to encourage lust, the love apple (now known as the tomato), wormed its way over pastas and into catsup. The morality of this fruit was questioned due to its similarity to a plant called the mandrake, which medieval people believed carried demonic spirits (Joan of Arc's alleged possession of a mandrake root was one of the crimes that sent her to the stake). The sin of sloth
The Book of Jewish Food: An Odyssey from Samarkand to New York
Claudia Roden · 616 pages
In more than 800 glorious recipes interwoven with stories, reminiscences, and history, Claudia Roden traces the fascinating development of Jewish cooking over the centuries. The recipes - many of them never before documented - are the treasures garnered by the author during almost fifteen years of traveling around the world, tasting, watching, collecting recipes, talking to cooks and food sellers,
The Comic Book Story of Beer: The World's Favorite Beverage from 7000 BC to Today's Craft Brewing Revolution
Jonathan Hennessey, Mike Smith · 180 pages
A graphic novel that tells the history of beer.
The United States of Arugula: How We Became a Gourmet Nation
David Kamp · 416 pages
One day we woke up and realized that our "macaroni" had become "pasta," that our Wonder Bread had been replaced by organic whole wheat, that sushi was fast food, and that our tomatoes were heirlooms. How did all this happen, and who made it happen? The United States of Arugula is the rollicking, revealing chronicle of how gourmet eating in America went from obscure to pervasive, thanks to the cont
Spice: The History of a Temptation
Jack Turner · 448 pages
"Spice: The History of a Temptation is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex - and of the allure of forbidden fruit lingerin
The Audacity of Hops: The History of America's Craft Beer Revolution
Tom Acitelli · 440 pages
"Charting the birth and growth of craft beer across the United States, Tom Acitelli offers an epic, story-driven account of one of the most inspiring and surprising American grassroots movements. In 1975, there was a single craft brewery in the United States; today there are more than 2,000. Now this once-fledgling movement has become ubiquitous nationwide--there's even a honey ale brewed at the W
Uncommon Grounds: The History of Coffee and How It Transformed Our World
Mark Pendergrast · 452 pages
From the Publisher: Uncommon Grounds is the definitive history of coffee-from its discovery on an Ethiopian mountainside to the age of Starbucks and the coffee crisis of the twenty-first century. A sweeping epic, Uncommon Grounds uses coffee production, trade, and consumption as a window through which to view broad historical themes: the clash and blending of cultures, slavery, the rise of brand m
Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
Anya von Bremzen · 338 pages
Born in a surreal Moscow communal apartment where eighteen families shared one kitchen, the author grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at school, and longing for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy and, finally, intolerable.
The True History of Chocolate
Sophie D. Coe, Michael D. Coe · 280 pages
"The food of the gods": Delicious indulgence or cause of migraines? Aphrodisiac or medicinal tonic? Religious symbol or Mesoamerican currency? This tale of one of the world's favorite foods draws upon botany, archaeology, socioeconomics and culinary history to present for the first time a complete and accurate history of chocolate. The story begins some 3000 years ago in the jungles of lowland Mex
Extra Virginity: The Sublime and Scandalous World of Olive Oil
Tom Mueller · 238 pages
For millennia, fresh olive oil has been one of life's necessities, not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality. But what if this symbol of purity has become deeply corrupt?
A History of the World in 6 Glasses
Tom Standage · 323 pages
Throughout human history certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history during pivotal epochs -- from humankind's adoption of agriculture and the birth of cities to the advent of globalization. A history of the World in 6 Glasses presents an original, well
Near a Thousand Tables: A History of Food
Felipe Fernandez-Armesto · 258 pages
Ambitious Brew: The Story of American Beer
Maureen Ogle · 432 pages
Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
Thomas J. Craughwell · 233 pages
In 1784, Thomas Jefferson struck a deal with one of his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studie