Food Writing category: 1790 books
by Sarah Portnoy
Language: English
Release Date: November 14, 2016
Language: English
Release Date: November 14, 2016
Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States—and reportedly the second largest population of Mexicans outside of Mexico City. It also has one...
by Jane Grigson
Language: English
Release Date: April 14, 2008
Language: English
Release Date: April 14, 2008
A celebration of the seasons and the foods they bring, with more than 250 recipes featuring ingredients indigenous to the British Isles.
Originally published in 1971, Good Things is “a magnificent book” that was ahead of its time in celebrating recipes built around British locally-sourced...
by John Thorne
Language: English
Release Date: November 16, 1996
Language: English
Release Date: November 16, 1996
John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writing that makes him a cult favorite of people who like to think about food.
"Incisive, hilarious and occasionally nostalgic, this volume will...
The Colonial Kitchen
Australia 1788-1901
Language: English
Release Date: September 22, 2016
The first Europeans to settle on the Aboriginal land that would become know as Australia arrived in 1788. From the first these colonists were accused of ineptitude when it came to feeding themselves: as legend has it they nearly starved to death because they were hopeless agriculturists and ignored...
Life à la Henri
Being the Memories of Henri Charpentier
Language: English
Release Date: April 3, 2018
Life à la Henri is the delightful memoir-with-recipes of Henri Charpentier, the world’s first celebrity chef. First published in 1934, the book traces Henri’s career from his days as a scrap of a bellboy on the French Riviera and a quick-witted apprentice in a three-star kitchen (when he invented...
Getting What We Need Ourselves
How Food Has Shaped African American Life
Language: English
Release Date: June 1, 2019
Beginning with an examination of West African food traditions during the era of the transatlantic slave trade and ending with a discussion of black vegan activism in the twenty-first century, Getting What We Need Ourselves: How Food Has Shaped African American Life tells a multi-faceted food story...
by Joy Santlofer
Language: English
Release Date: November 1, 2016
Language: English
Release Date: November 1, 2016
A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City.
New York is hailed as one of the world’s “food capitals,” but the history of food-making in the city has been mostly...
What She Ate
Six Remarkable Women and the Food That Tells Their Stories
Language: English
Release Date: July 25, 2017
**A Washington Post Notable Nonfiction Book of 2017
One of NPR Fresh Air's "Books to Close Out a Chaotic 2017"
NPR's Book Concierge Guide To 2017’s Great Reads
“How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food.” *—*Maureen...
Profiles from the Kitchen
What Great Cooks Have Taught Us about Ourselves and Our Food
Language: English
Release Date: July 1, 2006
In an age where convenience often ranks above quality, many Americans have abandoned traditional recipes and methods of cooking for fast solutions to their hunger and nourishment needs. Modern families are busier than ever, juggling hectic schedules that send them to fast-food restaurant drive-through...
Finding the Flavors We Lost
From Bread to Bourbon, How Artisans Reclaimed American Food
Language: English
Release Date: June 21, 2016
The multiple-James Beard Award–winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for “artisanal” foods in a world dominated by corporate agribusiness.
We hear the word “artisanal” all the time—attached to cheese, chocolate,...
Food, Medicine, and the Quest for Good Health
Nutrition, Medicine, and Culture
Language: English
Release Date: December 15, 2008
What we eat, how we eat, where we eat, and when we eat are deeply embedded cultural practices. Eating is also related to how we medicate. The multimillion-dollar diet industry offers advice on how to eat for a better body and longer life, and avoiding harmful foods (or choosing healthy ones) is considered...
A Bone to Pick
The good and bad news about food, with wisdom and advice on diets, food safety, GMOs, farming, and more
Language: English
Release Date: May 5, 2015
Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The Times’ only dedicated opinion columnist covering the food beat, Bittman routinely makes readers think twice about how the food we eat...
Balinese Food
The Traditional Cuisine & Food Culture of Bali
Language: English
Release Date: April 22, 2014
Explore the exotic world of Balinese cooking—a cuisine dedicated to the gods and fueled by an aromatic array of fresh tropical island spices and ingredients!
In Balinese Food: The Traditional Cuisine & Food Culture of Bali, Dr. Vivienne Kruger brings to life Bali's time-honored and authentic...
The Food Section
Newspaper Women and the Culinary Community
Language: English
Release Date: April 24, 2014
Food blogs are everywhere today but for generations, information and opinions about food were found in the food sections of newspapers in communities large and small. Until the early 1970s, these sections were housed in the women’s pages of newspapers—where women could hold an authoritative voice....