{"title":"Food History by Century","description":"","products":[{"product_id":"de-salis-mrs-harriet-anne-the-art-of-cookery-past-and-present-a-treatise-on-ancient-cookery-with-anecdotes-of-noted-cooks-and-gourmets-ancient-foods-menus-etc","title":"(Food History) De Salis, Mrs. Harriet Anne. The Art of Cookery Past and Present: A Treatise on Ancient Cookery, with Anecdotes of Noted Cooks and Gourmets, Ancient Foods, Menus, etc.","description":"\u003cp\u003eArt Nouveau-dec. cloth. First Edition. London: Hutchinson, 1898.\u003c\/p\u003e\n\u003cp\u003eA survey of Greek, Roman, and golden age French gourmands. De Salis (1829-1908) was a popular writer of Victorian-era cookery and household management, and even wrote a history of kissing (!).\u003c\/p\u003e\n\u003cp\u003eRubbing to spine ends, else very good - charming.\u003c\/p\u003e\n\u003cp\u003e(8)\u003c\/p\u003e","brand":"Forum Auctions","offers":[{"title":"Default Title","offer_id":14838295134326,"sku":"","price":200.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/IMG_1181.jpg?v=1768088998"},{"product_id":"brown-john-hull-early-american-beverages","title":"(*NEW ARRIVAL*) (Cocktails) Brown, John Hull. Early American Beverages.","description":"\u003cp class=\"m_-6113654426745230720default-style\"\u003eProfusely illus. 8x10\", jacket, slipcase. First Edition. NY: Bonanza Books, [1966]. \u003c\/p\u003e\n\u003cp class=\"m_-6113654426745230720default-style\"\u003eA fascinating and deep dive into the history of American beverages, both alcoholic and non. Recipes and histories of rum shrub. strawberry cordial, rose brandy, quince cordial, cider, ale, etc. \u003c\/p\u003e\n\u003cp class=\"m_-6113654426745230720default-style\"\u003eAbout fine.\u003c\/p\u003e\n\u003cp class=\"m_-6113654426745230720default-style\"\u003e \u003c\/p\u003e\n\u003cp class=\"m_-6113654426745230720default-style\"\u003e96.2\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":22565872107638,"sku":"","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/FullSizeRender_2_5b8945b9-b9b6-4b04-93e2-cb67e7e2b32a.jpg?v=1555974126"},{"product_id":"donahey-mary-dickerson-the-calorie-cook-book","title":"(Health \u0026 Diet) Donahey, Mary Dickerson. The Calorie Cook Book.","description":"\u003cp class=\"gmail-m_-1632122289378617667ox-c3e146ff3e-ox-0c8bcba38e-ox-2cc2710b31-ox-9cf73df61b-default-style\"\u003eTan buckram lettered in red. First Edition. Chicago: Reilly \u0026amp; Lee, [1923].\u003c\/p\u003e\n\u003cp class=\"gmail-m_-1632122289378617667ox-c3e146ff3e-ox-0c8bcba38e-ox-2cc2710b31-ox-9cf73df61b-default-style\"\u003eAn early 20th century diet cookbook with an eye to reducing calories, including suggested menus set up by season, advice for slimming down, and recipes for all kinds with calorie counts included. Baked lentils (2,093 calories), quick bran bread without nuts of raisins (820 calories), cream of cabbage soup (850 calories), and peanut roast (4,052 calories!). Very good. \u003c\/p\u003e\n\u003cp class=\"gmail-m_-1632122289378617667ox-c3e146ff3e-ox-0c8bcba38e-ox-2cc2710b31-ox-9cf73df61b-default-style\"\u003e(122)\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":29509772542070,"sku":"","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/calorie.jpg?v=1567975832"},{"product_id":"entertaining-morse-theresa-never-in-the-kitchen-when-company-arrives","title":"(Entertaining) Morse, Theresa. Never in the Kitchen when Company Arrives.","description":"\u003cp\u003e\u003cspan\u003eForeword by Gaynor Maddox. Jacket. Garden City: Doubleday, [1964].\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOne of a crop of books published in the early 1960s for women who can have it all — that is, cook AND host. Souffle Monte Cristo, baked glazed ham, Frieda's chocolate linsertorte, etc., plus ideas for complete menus. Very good.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e(122)\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":30296733679756,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/never_in_th_ekitchen.jpg?v=1570495200"},{"product_id":"jonathan-kauffman-hippie-food-how-back-to-the-landers-longhairs-and-revolutionaries-changed-the-way-we-eat","title":"Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat (Jonathan Kauffman)","description":"\u003cp\u003eAn enlightening narrative history—an entertaining fusion of Tom Wolfe and Michael Pollan—that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine.\u003c\/p\u003e\n\u003cp\u003eFood writer Jonathan Kauffman journeys back more than half a century—to the 1960s and 1970s—to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHippie Food\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003echronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food.\u003c\/p\u003e\n\u003cp\u003eFrom the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today’s quotidian whole-foods staples—including sprouts, tofu, yogurt, brown rice, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country.\u003c\/p\u003e\n\u003cp\u003eA slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHippie Food\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":33608895692940,"sku":"","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/81fwGJR_A6L.jpg?v=1589050846"},{"product_id":"jacqui-wood-tasting-the-past-recipes-from-the-middle-ages-to-the-civil-war","title":"Tasting the Past: Recipes from the Middle Ages to the Civil War (Jacqui Wood)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe many influences of the past on our diet today make the concept of \"British food\" very hard to define. 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Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eScents and Flavors\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003equickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e(79)\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":39335307083938,"sku":"","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91NrlSYC-oL.jpg?v=1614978203"},{"product_id":"media-kimberly-wilmot-voss-the-food-section-newspaper-women-and-the-culinary-community","title":"The Food Section: Newspaper Women and the Culinary Community (Kimberly Wilmot Voss)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFood 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. 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Their story is rounded out with a primer on the global food system, the causes and impacts of climate change, and what we can all do.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eOur Changing Menu\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a celebration of food and a call to action ― encouraging readers to join with others from the common ground of food to help tackle the greatest challenge of our time.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":39425242103970,"sku":"","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/81hMVPACGhL.jpg?v=1615789453"},{"product_id":"arab-habeeb-salloum-muna-salloum-and-leila-salloum-elias-scheherazades-feasts-foods-of-the-medieval-arab","title":"Scheherazade's Feasts: Foods of the Medieval Arab (Habeeb Salloum, Muna Salloum, Leila Salloum Elias)","description":"\u003cp\u003e\u003cem\u003e\"Scheherazade's Feast: Foods of the Medieval Arab World\u003c\/em\u003e is [a] fascinating glimpse into how medieval Arabians ate, and the recipes are as relevant today as they were in the medieval period. Salloum, Salloum, and Elias have managed to preserve the best of Arabian cuisine for generations to come.\"—Samaya Borom, Parergon\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\"From the tenth to the thirteenth centuries, when Baghdad was the grandest city in the world and Moorish Spain was a beacon of civilization, all cookbooks were written in Arabic. 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We’ll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. \u003cbr\u003e\u003cbr\u003eAlong the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth\/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de’ Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino’s Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina’s On Right Pleasure and Good Health (1470). \u003c\/span\u003e\u003c\/p\u003e","brand":"NBN","offers":[{"title":"Default Title","offer_id":39998146740386,"sku":"","price":93.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/71lTYXABFhL.jpg?v=1622070870"},{"product_id":"new-arrival-raisins-royal-raisin-recipes-of-the-ancient-world","title":"(*NEW ARRIVAL*) (Raisins) Royal Raisin Recipes of the Ancient World.","description":"\u003cp data-mce-fragment=\"1\"\u003e18 pp. Illus. 7x4\", pictorial yellow wrappers. 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From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular—nor is the history this book tells. Katie Rawson and Elliott Shore highlight stories across time and place, including how chifa restaurants emerged from the migration of Chinese workers and their marriage to Peruvian businesswomen in nineteenth-century Peru; how Alexander Soyer transformed kitchen chemistry by popularizing the gas stove, pre-dating the pyrotechnics of molecular gastronomy by a century; and how Harvey Girls dispelled the ill repute of waiting tables, making rich lives for themselves across the American West. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom restaurant architecture to technological developments, staffing and organization, tipping and waiting table, ethnic cuisines, and slow and fast foods, this delectably illustrated and profoundly informed and entertaining history takes us from the world’s first restaurants in Kaifeng, China, to the latest high-end dining experiences.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e(119)\u003c\/span\u003e\u003c\/p\u003e","brand":"Chicago Distribution Center","offers":[{"title":"Default Title","offer_id":40315550761122,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/61ugji3uMuL.jpg?v=1625616317"},{"product_id":"reference-pennell-elizabeth-robins-my-cookery-books-intro-by-michael-mckirdy","title":"(Reference) Pennell, Elizabeth Robins. My Cookery Books. Intro. By Michael McKirdy.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. from Pennell’s collection. 9.5x6.5”, half cloth \u0026amp; marbled boards, paper spine label. No. 118 of 500 copies. London: Holland Press, 1983.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAn attractive edition of Pennell’s annotated bibliography of the rare and early cookbooks in her collection. Fine.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(117)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":40854209888418,"sku":"","price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/MyCookeryBooks.jpg?v=1631403391"},{"product_id":"food-history-alison-sim-food-and-feast-in-tudor-england","title":"(Food History) Alison Sim. Food and Feast in Tudor England.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. Jacket. First Edition. London: Sutton Publishing, [1997].\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis book provides an excellent overview of Tudor food and eating habits. Chapters cover food and society in the sixteenth century, kitchens and cooking, what people drank, food and health (including Tudor ideas on healthy eating), setting the table and table manners, feasting and banquets. Alison Sim shows that dining habits in the sixteenth century were not the same as those of the Middle Ages and that Tudor dining, at least for the wealthier section of the population, was much more sophisticated than it is generally given credit for. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(89)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":41005781385378,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/0_437289b3-717a-4c04-8e82-5a18ed3d05c4.jpg?v=1633119786"},{"product_id":"food-history-allen-j-frantzen-food-eating-and-identity-in-early-medieval-england","title":"Food, Eating and Identity in Early Medieval England (Allen J. Frantzen)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFood in the Middle Ages usually evokes images of feasting, speeches, and special occasions, even though most evidence of food culture consists of fragments of ordinary things such as knives, cooking pots, and grinding stones, which are rarely mentioned by contemporary writers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis book puts daily life and its objects at the centre of the food world. It brings together archaeological and textual evidence to show how words and implements associated with food contributed to social identity at all levels of Anglo-Saxon society. It also looks at the networks which connected fields to kitchens and linked rural centres to trading sites. Fasting, redesigned field systems, and the place offish in the diet are examined in a wide-ranging, interdisciplinary inquiry into the power of food to reveal social complexity.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42155584454914,"sku":"","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/4125KOSiGRL.jpg?v=1639100392"},{"product_id":"food-history-terence-scully-the-art-of-cookery-in-the-middle-ages","title":"The Art of Cookery in the Middle Ages (Terence Scully)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eand\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e knowledgeable. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHis apprenticeship acquainted him with a range of culinary skills and a wide repertoire of seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e(116)\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42155587830018,"sku":"","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/816GiWQxJpL.jpg?v=1639100513"},{"product_id":"weather-bird-press-lucky-rochelle-a-treatise-on-the-art-antiquity-of-cookery-in-the-middle-ages-2-vols","title":"(Fine Press) Lucky, Rochelle. A Treatise on the Art \u0026 Antiquity of Cookery in the Middle Ages. 2 vols.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. with color engravings by Vance Gerry. 9.75x6.5”, half cloth \u0026amp; boards, gilt-lettered spines, slipcase. 1 of 200 copies printed by Vance Gerry. First Edition. Fallbrook: Weather Bird Press, 1978.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAn early publication of the Weather Bird Press, with one volume of history and one of recipes. A beautiful edition, fine in slightly insect-damaged slipcase. Scarce. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(116)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":42271797215490,"sku":"","price":300.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Treatise.jpg?v=1641772373"},{"product_id":"oxford-symposium-symposium-fare-two-recipes-and-comments-from-the-oxford-symposia-on-food-and-cookery-1984-1985-intro-by-tom-jaine","title":"(Oxford Symposium) Symposium Fare Two: Recipes and Comments from the Oxford Symposia on Food and Cookery 1984 \u0026 1985. Intro. By Tom Jaine.","description":"\u003cp\u003eIllus. with drawings. Half cloth \u0026amp; patterned boards. First Edition. London: Oxford Symposium, 1986.\u003c\/p\u003e\n\u003cp\u003eAn early recipe book from the second Oxford Symposium, with contributions by participants like Frances Bissell, Bernice Hurst, Evelyn Rose, et al. Sunning to spine area, else very good.\u003c\/p\u003e\n\u003cp\u003e(120)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":42282089611522,"sku":"","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/SymposiumFare.jpg?v=1641948723"},{"product_id":"southern-virginia-carson-jane-colonial-virginia-cookery-procedures-equipment-and-ingredients-in-colonial-cooking","title":"(Southern – Virginia) Carson, Jane. Colonial Virginia Cookery: Procedures, Equipment, and Ingredients in Colonial Cooking.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. with drawings by Linda Funk. Half cloth \u0026amp; dec. boards, paper spine \u0026amp; cover labels. First Edition. Williamsburg: Colonial Williamsburg Foundation, [1985].\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAll about Colonial cooking in Virginia, with notes on methods, preparation, and utensils. Fine. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(118)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":42305044119810,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/ColonialVA.jpg?v=1642379063"},{"product_id":"food-history-jane-ziegelman-97-orchard-an-edible-history-of-five-immigrant-families-in-one-new-york-tenement","title":"97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement (Jane Ziegelman)","description":"\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003e97 Orchard\u003c\/i\u003e\u003cspan\u003e, Jane Ziegelman explores the culinary life that was the heart and soul of New York's Lower East Side around the turn of the twentieth century; a city within a city, where Germans, Irish, Italians, and Eastern European Jews attempted to forge a new life. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThrough the experiences of five families, all of them residents of 97 Orchard Street, Ziegelman takes readers on a vivid and unforgettable tour, from impossibly cramped tenement apartments, down dimly lit stairwells, beyond the front stoops where housewives congregated, and out into the hubbub of the dirty, teeming streets. Ziegelman shows how immigrant cooks brought their ingenuity to the daily task of feeding their families, preserving traditions from home but always ready to improvise. \u003c\/span\u003e\u003ci\u003e97 Orchard\u003c\/i\u003e\u003cspan\u003e lays bare the roots of our collective culinary heritage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":42484726595842,"sku":"","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/713fWPww8vL._SL1500.jpg?v=1781997962"},{"product_id":"food-history-nicolas-trepanier-foodways-and-daily-life-in-medieval-anatolia-a-new-social-history","title":"Foodways and Daily Life in Medieval Anatolia: A New Social History (Nicolas Trépanier)","description":"\u003cspan data-mce-fragment=\"1\"\u003eByzantine rule over Anatolia ended in the eleventh century, leaving the population and its Turkish rulers to build social and economic institutions throughout the region. The emerging Anatolian society comprised a highly heterogeneous population of Christians and Muslims whose literati produced legal documents in Arabic, literary texts in Persian, and some of the earliest written works in the Turkish language. Yet the cultural landscape that emerged as a result has received very little attention—until now.\u003c\/span\u003e","brand":"Chicago Distribution Center","offers":[{"title":"Default Title","offer_id":42603382440194,"sku":"","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91_2CJuFCqL.jpg?v=1648927527"},{"product_id":"food-history-anne-willan-with-mark-cherniavsky-the-cookbook-library-four-centuries-of-the-cooks-writers-and-recipes-that-made-the-modern-cookbook","title":"The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes that Made the Modern Cookbook (Anne Willan with Mark Cherniavsky)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Cookbook Library\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Cookbook Library\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e traces the history of the recipe and includes some of their favorites.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42675563659522,"sku":"","price":54.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/51uS0mTnAFL.jpg?v=1650487376"},{"product_id":"spanish-reyes-alfonso-memorias-de-cocina-y-bodega-minuta","title":"(Food History) Reyes, Alfonso. Memorias de Cocina y Bodega Minuta.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. throughout with drawings in a 19th c. style. 10.75x7.75\", dec. boards. Mexico: Tezontle Cocina, [2000].\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn Spanish. A look back at classic 19th c. foodways in Europe, with illustrations of mainly historic French dining scenes. Near fine. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(116)\u003c\/p\u003e","brand":"Dan Strehl","offers":[{"title":"Default Title","offer_id":42745036669186,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Reyes.jpg?v=1652133775"},{"product_id":"preserving-victorian-allison-kyle-leopold-victorian-preserves-pickles-and-relishes-authentic-treats-recipes-and-customs-from-americas-bygone-era","title":"Victorian Preserves, Pickles, and Relishes: Authentic Treats, Recipes, and Customs from America's Bygone Era (Allison Kyle Leopold)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"bookDescription_feature_div\" class=\"celwidget\" data-feature-name=\"bookDescription\" data-csa-c-type=\"widget\" data-csa-c-slot-id=\"ppd.ppd-center.35\" data-csa-c-cs-type=\"DYNAMIC\" data-csa-c-id=\"7ygiow-4bn60q-z6pter-eq4bre\" data-cel-widget=\"bookDescription_feature_div\" data-mce-fragment=\"1\"\u003e\n\u003cdiv data-a-expander-name=\"book_description_expander\" data-a-expander-collapsed-height=\"140\" class=\"a-expander-collapsed-height a-row a-expander-container a-spacing-base a-expander-partial-collapse-container\" data-mce-fragment=\"1\"\u003e\n\u003cdiv aria-expanded=\"false\" class=\"a-expander-content a-expander-partial-collapse-content\" data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eThe 18 recipes here, each originally published in a turn-of-the-century magazine or cookery book, included fascinating anecdotes about Victorian cooking. Period engravings, menus, advertisements, and watercolors recall the abundant banquets that were routine for proper Victorians. \u003c\/span\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eFull-color photographs.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv aria-expanded=\"false\" class=\"a-expander-content a-expander-partial-collapse-content\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv aria-expanded=\"false\" class=\"a-expander-content a-expander-partial-collapse-content\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003e(113)\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"edpIngress_feature_div\" class=\"celwidget\" data-feature-name=\"edpIngress\" data-csa-c-type=\"widget\" data-csa-c-slot-id=\"ppd.ppd-center.37\" data-csa-c-cs-type=\"DYNAMIC\" data-csa-c-id=\"e0i9v7-9bf8s8-is5g80-lyvstj\" data-cel-widget=\"edpIngress_feature_div\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42917452677378,"sku":"","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/51fV0LqldeL._SX333_BO1_204_203_200.jpg?v=1655846083"},{"product_id":"new-arrival-food-history-jessica-kuper-ed-the-anthropologists-cookbook","title":"(Food History) Jessica Kuper, ed. The Anthropologists' Cookbook.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. by Joan Koster. Jacket. First Edition. NY: Universe Books, [1977].\u003c\/p\u003e\n\u003cp\u003eA fascinating book of articles on food anthropology: \u003cem data-mce-fragment=\"1\"\u003eMelitera: Greek Island Cheese-Cakes; Salt and Sugar in Portugal; Ghanaian Groundnut Stew; A Mexican Fish for Easter; The Earth Oven: From the Highlands of Papua New Guinea; Fish in Laos\u003c\/em\u003e, etc. Each authored by a different scholar.\u003c\/p\u003e\n\u003cp\u003eNear fine.\u003c\/p\u003e\n\u003cp\u003e(118)\u003c\/p\u003e","brand":"Moe's Books","offers":[{"title":"Default Title","offer_id":42975241830658,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/IMG_4229.jpg?v=1657315397"},{"product_id":"food-history-phyllis-pray-bober-art-culture-cuisine-ancient-medieval-gastronomy","title":"Art, Culture, \u0026 Cuisine: Ancient \u0026 Medieval Gastronomy (Phyllis Pray Bober)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003e\u003cem\u003eArt, Culture, and Cuisine\u003c\/em\u003e,\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Phyllis Pray Bober examines cooking through an assortment of recipes as well as the dual lens of archaeology and art history. Believing that the unity of culture extends across all forms of expression, Bober seeks to understand the minds and hearts of those who practiced cookery or consumed it as reflected in the visual art of the time.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBober draws on archaeology and art history to examine prehistoric eating customs in ancient Turkey; traditions of the great civilizations of Egypt, Mesopotamia, Greece, and Rome; and rituals of the Middle Ages. Both elegant and entertaining, \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eArt, Culture, and Cuisine\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e reveals cuisine and dining's place at the heart of cultural, religious, and social activities that have shaped Western sensibilities.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Chicago Distribution Center","offers":[{"title":"Default Title","offer_id":42982861603074,"sku":"","price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/61uOMFBj4RL._SL1023.jpg?v=1782000242"},{"product_id":"medieval-constance-b-hieatt-brenda-hosington-sharon-butler-pleyn-delit-medieval-cookery-for-modern-cooks","title":"Pleyn Delit: Medieval Cookery for Modern Cooks (Constance B. Hieatt, Brenda Hosington, Sharon Butler)","description":"\u003cp\u003eSecond edition.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our understanding of medieval cookery. All recipes have been carefully adapted for use in modern kitchens, thoroughly tested, and represent a wide range of foods, from appetizers and soups to desserts and spice wine. They come largely from English and French manuscripts, but some recipes are from sources in Arabia, Catalonia, and Italy. The recipes will appeal to cordon-bleus and less experienced cooks, and feature dishes for both bold and timourous palates.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe approach to cooking is entirely practical. The emphasis of the book is on making medieval cookery accessible by enabling today's cooks to produce authentic medieval dishes with as much fidelity as possible. All the ingredients are readily available; where some might prove difficult to find, suitable substitutes are suggested. While modern ingredients which did not exist in the Middle Ages have been excluded (corn starch, for example), modern time and energy-saving appliances have not. The authenticity of composition, taste, and appearance are the book's main concerns.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnlike any other published book of medieval recipes, \u003cem\u003ePleyn Delit\u003c\/em\u003e is based on manuscript readings verified by the authors. When this was not possible, as in the case of the Arabic recipes, the best available scholarly editions were used. The introduction provides a clear explanation of the medieval menu and related matters to bring the latest medieval scholarship to the kitchen of any home. Pleyn Delit is a recipe book dedicated to pure delight - a delight in cooking and good food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e(116)\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42982885064962,"sku":"","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/51Lkrf5wYEL._SX331_BO1_204_203_200.jpg?v=1657579377"},{"product_id":"escoffier-auguste-escoffier-memories-of-my-life","title":"Memories of my Life (Auguste Escoffier)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\" data-cel-widget=\"bookDescription_feature_div\" data-csa-c-id=\"wefcpr-ly4y1h-x7xz6u-anxo76\" data-feature-name=\"bookDescription\" class=\"celwidget\" id=\"bookDescription_feature_div\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-collapsed-height a-row a-expander-container a-spacing-base a-expander-partial-collapse-container\" data-a-expander-collapsed-height=\"140\" data-a-expander-name=\"book_description_expander\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content\" aria-expanded=\"false\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eCaptured here for the first time in English is the life, the philosophy, and the art of the legendary Auguste Escoffier - as he himself recorded it. The text eloquently communicates the warm sensibilities of Escoffier and his great love of food, while culinary art glows from every page, creating a sensory feast for serious gourmands and professionals alike.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content\" aria-expanded=\"false\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"a-expander-content a-expander-partial-collapse-content\" aria-expanded=\"false\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEscoffier intimately describes dishes, presentations, original menus and recipes, all in the context of their creation.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" data-cel-widget=\"globalStoreInfoBullets_feature_div\" data-csa-c-id=\"2z7zjs-exyle5-2xvl3o-4mxdq\" data-feature-name=\"globalStoreInfoBullets\" class=\"celwidget\" id=\"globalStoreInfoBullets_feature_div\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" data-cel-widget=\"edpIngress_feature_div\" data-csa-c-id=\"3pce8h-9slw2t-4b3vg-9bpo8s\" data-feature-name=\"edpIngress\" class=\"celwidget\" id=\"edpIngress_feature_div\"\u003e(116)\u003c\/div\u003e","brand":"Russ Parsons","offers":[{"title":"Default Title","offer_id":42985588556034,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/41BrtpGEYeL._SX391_BO1_204_203_200.jpg?v=1657657493"},{"product_id":"food-history-robert-appelbaum-aguecheeks-beef-belchs-hiccup-and-other-gastronomic-interjections-literature-culture-and-food-among-the-early-moderns","title":"Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections: Literature, Culture, and Food among the Early Moderns (Robert Appelbaum)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv aria-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe didn’t always eat the way we do today or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which invented cutlery, \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003ehaute cuisine\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, the weight-loss diet, and much else besides. \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eAguecheek’s Beef, Belch’s Hiccup\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e tells the story of how early modern Europeans put food into words and words into food and created an experience all their own. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNamed after characters in Shakespeare’s \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eTwelfth Night\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, this lively study draws on sources ranging from cookbooks to comic novels and examines both the highest ideals of culinary culture and its most grotesque, ridiculous, and pathetic expressions. Robert Appelbaum paints a vivid picture of a world in which food was many things—from a symbol of prestige and sociability to a cause for religious and economic struggle—but always represented the primacy of materiality in life. Peppered with illustrations and a handful of recipes, \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003e\u003cem\u003eAguecheek’s Beef, Belch’s Hiccup\u003c\/em\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cem\u003e \u003c\/em\u003ewill appeal to anyone interested in early modern literature or the history of food.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-expander-header a-expander-partial-collapse-header\" data-mce-fragment=\"1\"\u003e(117)\u003c\/div\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42985739649282,"sku":"","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/51BJ7dr6yaL._SL1207.jpg?v=1782000337"},{"product_id":"food-history-roman-sally-grainger-cooking-apicius-roman-recipes-for-today","title":"Cooking Apicius: Roman Recipes for Today (Sally Grainger)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv aria-expanded=\"true\" class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. This is not ‘recipes inspired by the old Romans’ but rather a serious effort to convert the extremely gnomic instructions in the Latin into something that can be reproduced in the modern kitchen which actually gives some idea of what the Romans might have eaten. Sally Grainger, therefore, has taken great pains to suggest means of replicating the particular Roman taste for fermented fish sauce. It may sound unpleasant, but actually is not too far removed from the fish sauces of the Far East and any reproduction of Roman cookery must depend on getting this particular aspect right.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-expander-header a-expander-partial-collapse-header\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-expander-header a-expander-partial-collapse-header\" data-mce-fragment=\"1\"\u003e(116)\u003c\/div\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":42985777889538,"sku":"","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/51mejOhWRtL._SX301_BO1_204_203_200.jpg?v=1657663031"},{"product_id":"beverage-history-sarah-hand-meacham-every-home-a-distillery-alcohol-gender-and-technology-in-the-colonial-chesapeake","title":"Every Home a Distillery: Alcohol, Gender, and Technology in the Colonial Chesapeake (Sarah Hand Meacham)","description":"\u003cp\u003eIn this original examination of alcohol production in early America, Sarah Hand Meacham uncovers the crucial role women played in cidering and distilling in the colonial Chesapeake. Her fascinating story is one defined by gender, class, technology, and changing patterns of production.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAlcohol was essential to colonial life; the region’s water was foul, milk was generally unavailable, and tea and coffee were far too expensive for all but the very wealthy. Colonists used alcohol to drink, in cooking, as a cleaning agent, in beauty products, and as medicine. Meacham finds that the distillation and brewing of alcohol for these purposes traditionally fell to women. Advice and recipes in such guidebooks as The Accomplisht Ladys Delight demonstrate that women were the main producers of alcohol until the middle of the 18th century. Men, mostly small planters, then supplanted women, using new and cheaper technologies to make the region’s cider, ale, and whiskey.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMeacham compares alcohol production in the Chesapeake with that in New England, the middle colonies, and Europe, finding the Chesapeake to be far more isolated than even the other American colonies. She explains how home brewers used new technologies, such as small alembic stills and inexpensive cider pressing machines, in their alcoholic enterprises. She links the importation of coffee and tea in America to the temperance movement, showing how the wealthy became concerned with alcohol consumption only after they found something less inebriating to drink.\u003c\/p\u003e\n\u003cp\u003e(119)\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTaking a few pages from contemporary guidebooks, \u003cem\u003eEvery Home a Distillery\u003c\/em\u003e includes samples of historic recipes and instructions on how to make alcoholic beverages. American historians will find this study both enlightening and surprising.\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":43002020528386,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/41DWhF97QqS._SX331_BO1_204_203_200.jpg?v=1658172674"},{"product_id":"sale-food-history-noah-fecks-and-paul-wagtouicz-the-way-we-ate-100-chefs-celebrate-a-century-at-the-american-table","title":"*Sale* The Way We Ate: 100 Chefs Celebrate a Century at the American Table (Noah Fecks, Paul Wagtouicz)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003e\u003cem\u003eThe Way We Ate\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ecaptures the twentieth century through the food we’ve shared and prepared. Noah Fecks and Paul Wagtouicz (creators of the hugely popular blog \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eThe Way We Ate\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e) are your guides to a dazzling display of culinary impressionism: For each year from 1901 to 2000, they invite a well-known chef or food connoisseur to translate the essence or idea of a historical event into a beautifully realized dish or cocktail. The result is an eclectic array of modern takes and memorable classics, featuring original recipes conjured by culinary notables, including:\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eDaniel Boulud, Jacques Pépin, Marc Forgione, José Andrés, Ruth Reichl, Marcus Samuelsson, Michael White, Andrew Carmellini, Anita Lo, Gael Greene, Michael Lomonaco, Melissa Clark, Justin Warner, Michael Laiskonis, Sara Jenkins, Shanna Pacifico, Jeremiah Tower, and Ashley Christensen.\u003c\/span\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":43291182891266,"sku":"","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/71L-FZR-lwL.jpg?v=1665109479"},{"product_id":"food-history-morton-satin-death-in-the-pot-the-impact-of-food-poisoning-on-history","title":"Death in the Pot: The Impact of Food Poisoning on History (Morton Satin)","description":"\u003cp\u003e\u003cspan\u003eDid food poisoning play a role in the Salem witch trials, leading to the hanging of nineteen men and women? Which poison recently laced the food of Russian ex-KGB agent Viktor Litvinenko, and how did it kill him? In Death in the Pot, internationally renowned food expert Morton Satin documents several culinary mishaps and misdeeds in an engrossing narrative that spans the ancient world to the present day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHistoric events both tragic and bizarre have resulted from adulterated food. In the fifth century BCE, the great plague of Athens, probably caused by contaminated cereals, led to the defeat of the Athenians in the Peloponnesian War. In the prescientific Middle Ages, illnesses resulting from contaminated food were often attributed to the wrath of God or malevolent spirits. Heavily infectious ergot induced a spasmodic muscle condition, which the Church named \"St. Anthony's Fire\" and interpreted as retribution by God on heretics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSimilarly, in seventeenth-century America the hallucinogenic symptoms of moldy grain were thought by Puritans to be signs of witchcraft. Even the madness of King George III, which played a role in the American Revolution, may have been induced by accidental arsenic poisoning.In the twentieth century, Satin recounts the efforts of modern industrial societies to make food safer; in some cases these efforts were heroic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e(117)\u003c\/span\u003e\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":43518148935938,"sku":"","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/91KaxGu5KNL.jpg?v=1673571295"},{"product_id":"food-history-maggie-black-the-medieval-cookbook","title":"The Medieval Cookbook (Maggie Black)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis book takes the reader on a gastronomic journey through the Middle Ages, offering not only a collection of medieval recipes, but a social history of the time. The fifty recipes, drawn from the earliest English cookbooks of the fourteenth and fifteenth centuries, are presented in two formats: the original middle English version and one adapted and tested for the modern cook. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e(116)\u003c\/span\u003e\u003c\/p\u003e","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":43518161584386,"sku":"","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/61QIEGXpvsL.jpg?v=1782515159"},{"product_id":"pre-order-food-history-victoria-flexner-and-jay-reifel-a-history-of-the-world-in-10-dinners-2-000-years-100-recipes-expected-oct-17-2023","title":"A History of the World in Ten Dinners: 2,000 Years, 100 Recipes (Victoria Flexner, Jay Reifel)","description":"\u003cp\u003eIn ten chapters—each an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to nineteenth-century New York City—the authors pair menus with immersive retellings of historic culinary breakthroughs, and present the ingredients and modern techniques adapted for today’s kitchens to allow cooks of all abilities to entertain with dishes that were created and enjoyed hundreds of years ago but remain relevant to today’s food tastes and values.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eReaders learn to orchestrate feasts from \u003c\/span\u003e\u003ci\u003eApicus\u003c\/i\u003e\u003cspan\u003e, blend spices from the Silk Road, feature indigenous ingredients of the Americas, revisit the “classics” from the Court of the Sun King, and savor the complex delicacies from the birth of the American restaurant scene. The home cook can prepare an entire seven-course Tudor feast, for example, or pick and choose dishes from around the world throughout time. Rich illustrations, hand-drawn maps, and contemporary photography create an immersive experience, while Harris’s foreword puts these historic foodways and their legacies into contemporary context.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":43637928624386,"sku":"","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/9780847873456.jpg?v=1679603877"},{"product_id":"new-arrival-food-history-max-miller-and-ann-volkwein-tasting-history-explore-the-past-through-4-000-years-of-recipes","title":"Tasting History: Explore the Past through 4,000 Years of Recipes (Max Miller, Ann Volkwein)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eBegin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eTasting History with Max Miller.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eWhat began as a passion project when Max Miller was furloughed during Covid-19 has become a viral  sensation. The\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cspan\u003e \u003c\/span\u003eTasting History with Max Miller\u003c\/span\u003e\u003cspan\u003e YouTube channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eTasting History\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e compiles over sixty dishes. \u003c\/span\u003e\u003cspan\u003eIncluding the original recipe and Miller’s modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.\u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":43712688161026,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/81u5A4IvUfL.jpg?v=1684784533"},{"product_id":"food-history-emma-kay-fodder-drincan-anglo-saxon-culinary-history","title":"Fodder \u0026 Drincan: Anglo-Saxon Culinary History (Emma Kay)","description":"\u003cp\u003e\u003cspan\u003eA feisty, entertaining and historical account of Anglo Saxon cooking and eating, with reconstructed recipes of the period circa 400 to 1066. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEmma Kay believes that the modern world has a huge amount to learn from ancient times. \u003c\/span\u003e\u003cspan\u003eWe are now interested in the preservation of original species and plants to nourish the human race. Her book gives us evidence-based information from historical artefacts and museum articles, to show us what our ancestors had at their disposal for survival. It discusses the nature of culinary transitions in terms of Roman and Scandinavian influences, as well as providing a social and political backdrop to the Anglo Saxon communities, 400 to 1066 BCE, the time of the Norman invasions, the early Medieval era.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e(116)\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":43724008882434,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/61i6UIzcfuL.jpg?v=1685487327"},{"product_id":"the-italian-baroque-table","title":"The Italian Baroque Table: Cooking and Entertaining from the Golden Age of Naples (Tommaso Astarita)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOffers lovers of food, cooking, history, culture, and Italy a rich introduction to Italian cuisine and hospitality in the 1600s. It also translates portions of a cookbook and guidebook to entertaining, written by an accomplished cook and steward, accompanied by context, relevant illustrations, and historical notes.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hamilton Book Co.","offers":[{"title":"Default Title","offer_id":43737394872578,"sku":"","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/9276440A.jpg?v=1760564984"},{"product_id":"new-arrival-food-history-madeleine-pelner-cosman-fabulous-feasts-medieval-cookery-and-ceremony","title":"(Food History) Madeleine Pelner Cosman. Fabulous Feasts: Medieval Cookery and Ceremony","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIllus. Jacket. First Edition. NY: George Braziller, [1976].\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhat did people who lived during the Middle Ages eat? How did they eat? Dr. Cosman proves just how endlessly intriguing the answers to these questions are in this fascinating exploration of medieval food habits in service, table manners, menu, and courtly magnificence. Also provided are tempting recipes for the modern-day host and hostess who would like to delight their guests with a medieval feast. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-italic\"\u003eFabulous Feasts\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e received nominations for the Pulitzer Prize and the National Book Award.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eOwner's inscription to front free endpaper, else about fine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e(117)\u003c\/span\u003e\u003c\/p\u003e","brand":"Treehorn Books","offers":[{"title":"Default Title","offer_id":43918367752450,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/71HXbZ63rmL._SL1098.jpg?v=1697244949"},{"product_id":"new-arrival-cool-cooking-recipes-of-your-favorite-rock-stars-roberta-ashley","title":"(*NEW ARRIVAL*) (Hippie) Cool Cooking: Recipes of Your Favorite Rock Stars (Roberta Ashley)","description":"\u003cp\u003eIllus. throughout with photographs of popular rock stars of the 1960's-70's. Pictorial wrappers. First Edition. N.Y.: Scholastic Book Services, 1972.\u003c\/p\u003e\n\u003cp\u003eAn awesome book describing the cooking and eating habits of popular musicians of the day: Elton John, The Who, the Jackson Five, Van Morrison, Carly Simon, Isaac Hayes, Tom Jones, Aretha Franklin, Helen Reddy, Sergio Mendes, Stevie Wonder, George Harrison, Wilson Pickett, Ringo Starr, ironically the Carpenters, and many more familiar names! Near fine - what a find!\u003c\/p\u003e\n\u003cp\u003e(7)\u003c\/p\u003e","brand":"Ebay","offers":[{"title":"Default Title","offer_id":44437908193538,"sku":"","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/art_7377a588-1798-4dea-995d-8b9929d122c6.jpg?v=1711057146"},{"product_id":"a-call-to-farms-reconnecting-to-nature-food-and-community-in-a-modern-world","title":"A Call to Farms: Reconnecting to Nature, Food, and Community in a Modern World","description":"\u003cp\u003e\u003cspan\u003eThe rising movement of regenerative agriculture—a holistic approach to growing food that restores soil and biodiversity and could even reverse global warming—holds great promise for transforming our food system while reclaiming planetary and human health. Yet there is a little-known fact that could amplify the call for change: Within a decade, nearly half of all farmland in America will change hands as the older generation of farmers steps aside.\u003cbr\u003e\u003cbr\u003eMeanwhile, the groundswell of new growers eager to steward that land are up against seemingly every obstacle: rising land costs, insufficient income, a Goliath industrial food system, and the billionaires and corporations grabbing farmland at a staggering pace. So, how can we mobilize this potential \"greatest generation\" of sustainable small farmers at this crucial tipping point? How could resilient local agriculture transform our country, heal the earth, and ensure that healthy, fresh food is accessible to all?\u003cbr\u003e\u003cbr\u003eTo answer those questions, award-winning journalist Jennifer Grayson embedded herself in a groundbreaking beginning farmer training program, then embarked on this investigative travelogue about the new, diverse farmers, graziers, and food activists working toward a stirring vision of the future. From a one-acre \"market garden\" in Oregon to the activists reviving food sovereignty in South Carolina—\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eA CALL TO FARMS\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is the captivating story of these new adventurous farmers finding hope and purpose in an uncertain and imperiled age.\u003cbr\u003e\u003cbr\u003e16 pages of color photos\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":45314420769026,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/81nF5Fn-otL._SL1500.jpg?v=1720831300"},{"product_id":"pre-order-lustful-appetites-an-intimate-history-of-good-food-and-wicked-sex-rachel-hope-cleves","title":"Lustful Appetites: An Intimate History of Good Food and Wicked Sex (Rachel Hope Cleves)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe take the edible trappings of flirtation and infatuation for granted: chocolate covered strawberries and romance, oysters on the half shell and desire, the eggplant emoji and a suggestive wink. But why does it feel so natural for us to link food and sexual pleasure?\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn this enticing new book, historian Rachel Hope Cleves explores the long association between indulging in good food and an appetite for immoral sex. From the Parisian invention of the restaurant (which soon became a popular place for men to meet with prostitutes and mistresses) to the intersection of culinary and erotic tourism, she reveals how these anxieties colored cultural norms of respectability and gender. However, the link between gourmet food and disreputable sex enabled bohemians, new women, lesbians and gay men to embrace epicureanism as a sign of their rejection of bourgeois sexual morality. A taste for good food became central to queer culture in the twentieth century; only after the sexual revolution did straight men and women reclaim eating for pleasure as respectable through the archetype of the ‘foodie’.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTaking readers on a gastronomic journey from Paris and London to New York, Chicago and San Francisco, \u003c\/span\u003e\u003ci\u003eLustful Appetites \u003c\/i\u003e\u003cspan\u003ereveals how this preoccupation changed the ways we eat and the ways we are intimate—as well as how stigmas persist well into our own twenty-first century.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":45332951499010,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/6102zfcIW-L._SL1500.jpg?v=1721245398"},{"product_id":"warming-up-julia-child-the-remarkable-figures-who-shaped-a-legend-helen-lefkowitz-horowitz","title":"Warming Up Julia Child: The Remarkable Figures Who Shaped a Legend (Helen Lefkowitz Horowitz)","description":"\u003cp\u003e\u003cspan\u003eJulia Child's monumental \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eMastering the Art of French Cooking\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e and iconic television show \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe French Chef\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003erequired a team of innovators to bring out her unique presence and personality. \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eWarming Up Julia Child\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eis behind-the-scenes look at this supporting team, revealing how the savvy of these helpers, collaborators, and supporters contributed to Julia's overwhelming success.\u003cbr\u003e\u003cbr\u003eJulia is the central subject, but Helen Horowitz has her share the stage with those who aided her work. She reveals that the most important element in Julia Child’s ultimate success was her unusual capacity for forming fruitful alliances, whether it was Paul Child, Simone Beck, Avis DeVoto, Judith Jones and William Koshland (at Knopf), and Ruth Lockwood (at WGBH). Without the contribution of these six collaborators Julia could never have accomplished what she did.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Celia","offers":[{"title":"Default Title","offer_id":45397430567170,"sku":"","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/71H2mm_1tRL._SL1500.jpg?v=1723164418"},{"product_id":"julia-childs-kitchen-the-design-tools-stories-and-legacy-of-an-iconic-space-julia-childs-kitchen-the-design-tools-stories-and-legacy-of-an-iconic-space-paula-j-johnson-jacques-pepin","title":"Julia Child's Kitchen: The Design, Tools, Stories, and Legacy of an Iconic Space Julia Child's Kitchen: The Design, Tools, Stories, and Legacy of an Iconic Space (Paula J. Johnson, Jacques Pépin)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eJulia Child's Kitchen\u003c\/span\u003e\u003c\/strong\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eis a gorgeous dive into the beloved cookbook author and television star’s favorite place in the world—her home kitchen—and how this space has influenced the ways we cook today.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eForeword by Jacques Pépin\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eThis book, a beautifully designed tribute to Julia Child's legacy, is a must‑have for every serious home cook and Julia Child fan.\u003cbr\u003e\u003cbr\u003eIncluding interviews with famous chefs who knew Julia well, commentary on her favorite kitchen gadgets, and a stunning array of photos, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eJulia Child’s Kitchen\u003c\/span\u003e\u003cspan\u003e illuminates the stories behind the room’s design, use, and significance, revealing how Julia Child continues to impact food and cooking today.\u003cbr\u003e\u003cbr\u003eJulia Child's 20’ x 14’ kitchen was a serious workspace and recipe‑testing lab that exuded a sense of mid‑century homey comfort. It has been on display at the National Museum of American History in Washington, D.C., for most of the past twenty years, and museum goers have made it a top destination.\u003cbr\u003e\u003cbr\u003eBetween lively narrative, compelling photography, and detailed commentary on Julia's favorite kitchen gadgets, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eJulia Child's Kitchen\u003c\/span\u003e\u003cspan\u003e illuminates the stories behind the room's design, use, significance, and legacy, showing how deeply Julia Child continues to influence food today.\u003cbr\u003e\u003cbr\u003eThe kitchen contains more than one thousand parts and pieces—tools, appliances, utensils, furniture, artwork, knick‑knacks, books, and bits of whimsy—all reflecting Julia’s status as an accomplished chef, gastronome, delightful cooking teacher, television trailblazer, women’s advocate, mentor, and generous, jovial friend.\u003cbr\u003e\u003cbr\u003eAuthored by Paula J. Johnson, one of the original collectors and keepers of Julia Child’s home kitchen for the past twenty‑one years at the Smithsonian’s National Museum of American History.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Abrams","offers":[{"title":"Default Title","offer_id":45555070697730,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/71pNUZtj3LL._SL1267.jpg?v=1728694224"},{"product_id":"dining-at-the-end-of-antiquity-class-status-and-identity-at-roman-tables-nicholas-hudson","title":"Dining at the End of Antiquity: Class, Status, and Identity at Roman Tables (Nicholas Hudson)","description":"\u003cp\u003e\u003cspan\u003eThe history of dining is a story that cannot be told without archaeology. Surviving texts describe the opulent banquets of Rome’s wealthy elite but give little attention to the simpler, more intimate social gatherings of domestic invitation dinners. The lower classes, in particular, are largely ignored by literary sources. We can, however, find the voices of the underprivileged by turning to the material detritus of ancient cultures that reflects their social history. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-italic\"\u003eDining at the End of Antiquity\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003ebrings together the material culture and literary traditions of Romans at the table to reimagine dining culture as an integral part of Roman social order. Through a careful analysis of the tools and equipment of dining, Nicholas Hudson uncovers significant changes to the way different classes came together to share food and wine between the fourth and sixth centuries. Reconstructing the practices of Roman dining culture, Hudson explores the depths of new social distances between the powerful and the dependent at the end of antiquity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e(119)\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":45599314903298,"sku":"","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/81tXGzr1gcL._SL1500.jpg?v=1730227975"},{"product_id":"pre-order-what-is-queer-food-how-we-served-a-revolution-john-birdsall","title":"What Is Queer Food?: How We Served a Revolution (John Birdsall) *Signed*","description":"\u003cp\u003eFood in America and Europe has long been shaped, twisted, and upended by queer creatives. Beloved food writer John Birdsall fills the gap between the past and present, channeling the twin forces of criticism and cultural history to propel readers into the kitchens, restaurants, swirling party-houses, and humming interior lives of James Baldwin, Alice B. Toklas, Truman Capote, Esther Eng, and others who left an indelible mark on the culinary world from the margins. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eQueer food is brunch quiche à la Craig Claiborne, Richard Olney’s ecstatic salade composée, and Rainbow Ice-Box Cake from Ernest Matthew Mickler’s \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eWhite Trash Cooking\u003c\/span\u003e\u003cspan\u003e. It’s the intention surrounding a meal, the circumstances behind it, the people gathered around the table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith cinematic verve and prose that dazzles, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eWhat Is Queer Food?\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is a monumental work: a testament to food’s essential link to a modern queerness that reveals how, like fashion or tastes in music, food has become a language of LGBTQ+ identity.\u003c\/span\u003e\u003c\/p\u003e","brand":"Norton","offers":[{"title":"Default Title","offer_id":45677975994626,"sku":"","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/91X488fYxML._SL1500.jpg?v=1732926300"},{"product_id":"pre-order-repast-the-story-of-food-jenny-linford","title":"Repast: The Story of Food (Jenny Linford)","description":"\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content\" data-expanded=\"false\"\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eA deliciously fascinating, expertly written global tour of cooking, eating, and drinking, told through objects in the collection of the British Museum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur insatiable appetite for creativity in the kitchen―or around the open fire―is reflected in the fascinating objects explored in this book. Written by food writer Jenny Linford in collaboration with the British Museum, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eRepast\u003c\/span\u003e\u003cspan\u003e focuses on artifacts in the museum’s collection―from ancient clay cooking vessels to exquisite gold cups―spanning multiple continents and dating from prehistory to the modern day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTaking a broadly chronological approach to the subject, the book is arranged into thirteen thematic chapters, starting with explorations of hunting and gathering and ending with the history of eating out; along the way, agriculture, alcohol, and cooking―among other subjects―are also investigated. Interspersed among the many remarkable objects examined in each chapter is a series of in-depth essays on such topics as tea (the world’s most consumed drink after water), pork (one of the world's most consumed meats), and wheat (the source of 20 percent of the world's human calorie consumption), revealing the many social, cultural, and religious aspects of food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThrough a feast of words and images, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eRepast\u003c\/span\u003e\u003cspan\u003e presents the irresistible, international story of food, drink, and the culinary arts\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Ingram","offers":[{"title":"Default Title","offer_id":45867625578754,"sku":"","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/81-z71GyC4L._SL1500.jpg?v=1739656201"}],"url":"https:\/\/omnivorebooks.myshopify.com\/collections\/food-history-by-century.oembed?page=7","provider":"Omnivore Books on Food","version":"1.0","type":"link"}