Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers hav
Chopsticks have become a quintessential part of the Japanese, Chinese and Korean culinary experience across the globe, with more than one fifth of the world's population using them daily to eat. In this vibrant, highly original account of the history of chopsticks, Q. Edward Wang charts their evolution from a simple eating implement in ancient times to their status as a much more complex, cultural symbol today. Opening in the Neolithic Age, at the first recorded use of chopsticks, the book surveys their practice through Chinese history, before exploring their transmission in the fifth century to other parts of Asia, including Vietnam, Korea, Japan and Mongolia. Calling upon a striking selection of artwork, the author illustrates how chopstick use has influenced Asian cuisine, and how, in turn the cuisine continues to influence chopstick use, both in Asia and across the globe.
Grits is a fascinating cultural history and examination of the current role of grits in Southern cuisine.For food writer Erin Byers Murray, grits had always been one of those basic, bland Southern tab
Explores the social and cultural evolution of food from prehistoric times to the present, and explores every aspect of food history including dietary rules, health and safety, and equipment.
Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: Italians used fork
A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black
A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both
Barcelona is an international destination and culinary hot spot. It’s rich history and culture is of interest to both foodies and casual diners alike. This tour of the history and culture of the
Join author and chef Daniel Hoyer through the varied geography, culture, history, and cuisine of Mexico. Mexico's rich history and myriad cultural influences are reflected in its food, which exposes a
Andras Koerner refuses to accept that the world of pre-Shoah Hungarian Jewry and its cuisine should disappear almost without a trace and feels compelled to reconstruct its culinary culture. His bookpr
In the tradition of Cod and Salt, The Devil's Dinner looks at the history of hot peppers, their culinary uses through the ages, and the significance of spicy food in an increasingly homogenous world.T
“Edifying from every point of view--historical, cultural, and culinary.” —David Tanis, author of A Platter of Figs and Other Recipes It’s a culinary catalyst, an agent of change, a gastronomic rock s
Sweet Invention is a social, cultural, and—above all—culinary history of dessert. It explores the world’s great dessert traditions, from ancient India to twenty-first century Indiana. It explores the
Swedish television personality and food historian Edward Blom is a cook with a big personality and a big passion. This to his culinary kingdom! Blom’s expertise lies in the cultural history of food, a
A rich, salty, and steaming bowl of ramen noodle soup climbed its way onto the international culinary scene and, from Tokyo to New York, is now a symbol of the cultural prowess of Japanese cuisine. In
A rich, salty, and steaming bowl of ramen noodle soup climbed its way onto the international culinary scene and, from Tokyo to New York, is now a symbol of the cultural prowess of Japanese cuisine. In
Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes.Best Culinary Travel Book (U.K.), Gourmand World Cookbook AwardsFinalist for the Fo
A celebration of the lesser-known culinary history of traditional Arab sweets combines recipes with rich cultural stories from the 10th through the 14th centuries while tracing the development and inf
Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout.According to
