Food Writing category: 1790 books
Smokehouse Ham, Spoon Bread & Scuppernong Wine
The Folklore and Art of Southern Appalachian Cooking
Language: English
Release Date: May 1, 2010
"Joe's book makes my mouth water for Southern food and my heart hunger for Southern stories. Not since the Foxfire series has something out of the Appalachian experience thrilled me as much."
-Pat Conroy, New York Times bestselling author of South of Broad
"It's the first 'cookbook'...
One Big Table
600 recipes from the nation's best home cooks, farmers, fishermen, pit-masters, and chefs
Language: English
Release Date: November 16, 2010
Ten years ago, former New York Times food columnist Molly O’Neill embarked on a transcontinental road trip to investigate reports that Americans had stopped cooking at home. As she traveled highways, dirt roads, bayous, and coastlines gathering stories and recipes, it was immediately apparent that...
by Bruno McGrath
Language: English
Release Date: August 28, 2012
Language: English
Release Date: August 28, 2012
“We can’t solve problems by using the same kind of thinking we used when we created them.” – Albert Einstein
This ebook points out the surrounding issues of genetically modified fruit and vegetables that consumers are unaware of. While several parties defend the use of technology to...
Southern Provisions
The Creation and Revival of a Cuisine
Language: English
Release Date: March 23, 2015
Southern food is America’s quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the varied crops and livestock...
by
Language: English
Release Date: July 18, 2013
Language: English
Release Date: July 18, 2013
""From Kosher Oreos to the gentrification of Mexican cusine, from the charismatic cook of Basque communities in Spain and the United States to the mainstreaming of southwestern foodways, Culinary Tourism maps a lively cultural and intellectual terrain."" -- from the foreword by...
Kitchen Literacy
How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back
Language: English
Release Date: September 7, 2009
Ask children where food comes from, and they’ll probably answer: “the supermarket.” Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from...
The Italian Cookbook
Over 400 Classic Recipes with Everyday Ingredients
Language: English
Release Date: February 23, 2017
Italian food is the ultimate comforting home-cooked cuisine. Full of rich, robust flavours, enticing aromas, and exuberant colours, Italian food is a celebration of love for both food and family. With The Italian Cookbook, you don't need to travel far to enjoy the authentic food of Italy. With simple,...
The Warmest Room in the House
How the Kitchen Became the Heart of the Twentieth-Century American Home
Language: English
Release Date: December 4, 2008
The first book that puts the hearth of the American home-its many unique challenges and innovations-in its proper place in contemporary history.
Thomas Jefferson once wrote that if you really want to understand the workings of a society, you have to "look into their pots" and "eat their bread." Steven...
by Gary Paul Nabhan, Ph.D.
Language: English
Release Date: November 17, 2002
Language: English
Release Date: November 17, 2002
"Amazing and eloquent....Nabhan makes us understand how finding and eating local foods connects us deeply and sensually."—Alice Waters, Chez Panisse
Issuing a "profound and engaging...passionate call to us to re-think our food industry" (Jim Harrison, author of The Raw...
Making Sense of Taste
Food and Philosophy
Language: English
Release Date: January 4, 2014
Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience,...
My Kitchen Wars
A Memoir
Language: English
Release Date: March 3, 2015
A fierce and funny memoir of kitchen and bedroom from James Beard Award winner Betty Fussell
A survivor of the domestic revolutions that turned American television sets from Leave It to Beaver to The Mary Tyler Moore Show to Julia Child’s The French Chef, food historian and journalist Betty...
The Curiosities of Food
Or the Dainties and Delicacies of Different Nations Obtained from the Animal Kin gdom
Language: English
Release Date: January 23, 2013
Originally published in London in 1859, this rare treasure of culinary history was recently brought to light in the award-winning Oxford Companion to Food, whose author, Alan Davidson, used it as a primary reference in researching some of the more obscure foodstuffs consumed across the globe. Davidson...
As Long As We Both Shall Eat
A History of Wedding Food and Feasts
Language: English
Release Date: April 1, 2017
As Long as we Both Shall Eat is a culinary history of wedding feasts. Examining the various food customs associated with weddings in America and around the world, Claire Stewart not only provides a rich account of the foods most loved and frequently served at wedding celebrations, she also offers...
Long Island Food
A History from Family Farms & Oysters to Craft Spirits
Language: English
Release Date: September 14, 2015
Beyond its crowded highways, Long Island serves up a plentiful, eclectic bounty with a side of history. Enticing appetites from Nassau to Montauk, food writer and Long Island native T.W. Barritt explores how immigrant families built a still thriving agricultural community, producing everything from...