Food Writing category: 1790 books

Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within...

Which came first, the chicken or the egg? In Hindu scripture, the world began as an egg. Laid by a swan floating on the waters of chaos, after a year the egg split into silver and gold halves, with the silver becoming the earth and the gold transforming into the sky. Throughout history, the egg has...

Though the word ‘vegetarianism’ was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Vegetarians have included in their number: heretics, humanists, Hindus, Christian fundamentalists, radicals, agnostics, philosophers, founders of religion and...

Where would eggs benedict be without hollandaise, spaghetti without Bolognese, tortilla chips without salsa, or French fries without ketchup? A world without sauces is a dull and dry world indeed. But what exactly are sauces? How did they become a crucial element in every country’s cuisine? Maryann...

The Jewish rites, traditions, songs and recipes from all over the world, together with the relative different menus for all the holidays are here clearly described. As a result of more than twenty centuries of migration of the Jewish People scattered around the world, their traditions, ceremonial...

It saved the early American colonists from starvation, it has caused men to murder each other, and it was once our most democratic food - in short, an extraordinary bivalve. Here, in this essay by historian Joseph Conlin, is the oyster's surprising history.

From jambalaya to risotto, curry to nasi kandar, few foods are as ubiquitous in our meals as rice. A dietary staple and indispensable agricultural product from Asia to the Americas, the grain can be found in Michelin restaurants and family kitchens alike. In this engaging culinary history, Renee Marton...

Ever tried a Turkish borek? Swedish kroppkakor? How about Cajun meat pie? Acclaimed photographer Brian Yarvin has traveled to neighborhood kiosks, festivals, and restaurants in ethnic neighborhoods throughout the northeastern United States to bring more than 100 traditional dumpling and filled-pie...

A lively exploration of the Kayasth foodscape through an intimate portrait of a family?s ? and a community?s ? social mores Known as much for the lavishness of its dining table spreads as for its intellectual and cultural capital, the Kayasth community, spread across many parts of India, has a unique...

What do you do when you've just graduated from college and aren't sure what your next step should be? Jenna Weber, whose Eat, Live, Run blog has a huge following, turned to culinary school--but to become a food writer, not a chef. Jenna's charming coming-of-age story follows her ups-and-downs as she...

This inescapably controversial study envisions, defines, and theorizes an area that Laura Wright calls vegan studies. We have an abundance of texts on vegans and veganism including works of advocacy, literary and popular fiction, film and television, and cookbooks, yet until now, there has been no...

Philip E. Muskett, former Surgeon Superintendent to the NSW government, wrote in 1893: …our people live in direct opposition to their semi-tropical environment ... the consumption of butchers meat and tea is enormously in excess of any common sense requirements .. The Art of Living in Australia offers...

An indepth look at the Author's Italian heritage and upbringing.  She brilliantly describes her love for family, romance and food.  You'll experience her divorce and the sadness that accompanied her loss.  It is also filled with her humor and you'll immediately understand how she faces her set backs.  You'll find yourself reading it over and over again

QUESTO LIBRO È A LAYOUT FISSO “Il mangiar bene è occupazione interessantissima, la quale importa che sia fatta bene, perché dalla buona digestione dipende in massima parte il ben essere, il buono stato corporale, e quindi anche mentale e morale dell’uomo”. Giacomo Leopardi, Zibaldone Nel...