A Curious History of Food and Drink
A Curious History of Food and Drink

Author: Ian Crofton

Publisher: Quercus

Published: 2014-10-07

Total Pages: 249

ISBN-13: 1623658268

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Ever wondered where noodles came from? How Worcester Sauce was invented? Or even who the "Cucumber King of Burma" was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history. From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius, to the unusual uses of licorice (once a treatment for sore feet), Ian Crofton makes use of original sources--including journals, cookbooks and manuals--to reveal the bizarre, entertaining and informative stories behind the delicacies enjoyed by our ancestors.

Encyclopedia of American Food and Drink
Encyclopedia of American Food and Drink

Author: John F. Mariani

Publisher: Bloomsbury Publishing USA

Published: 2014-02-04

Total Pages: 1092

ISBN-13: 1620401614

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First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.

A History of Food in 100 Recipes
A History of Food in 100 Recipes

Author: William Sitwell

Publisher: Little, Brown

Published: 2013-06-18

Total Pages: 458

ISBN-13: 031625570X

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A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A History of Food in 100 Recipes, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A History of Food in 100 Recipes is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.

A Curious History of Sex
A Curious History of Sex

Author: Kate Lister

Publisher: Unbound Publishing

Published: 2020-02-06

Total Pages: 444

ISBN-13: 1783528060

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This is not a comprehensive study of every sexual quirk, kink and ritual across all cultures throughout time, as that would entail writing an encyclopaedia. Rather, this is a drop in the ocean, a paddle in the shallow end of sex history, but I hope you will get pleasantly wet nonetheless. The act of sex has not changed since people first worked out what went where, but the ways in which society dictates how sex is culturally understood and performed have varied significantly through the ages. Humans are the only creatures that stigmatise particular sexual practices, and sex remains a deeply divisive issue around the world. Attitudes will change and grow – hopefully for the better – but sex will never be free of stigma or shame unless we acknowledge where it has come from. Based on the popular research project Whores of Yore, and written with her distinctive humour and wit, A Curious History of Sex draws upon Dr Kate Lister’s extensive knowledge of sex history. From medieval impotence tests to twentieth-century testicle thefts, from the erotic frescoes of Pompeii, to modern-day sex doll brothels, Kate unashamedly roots around in the pants of history, debunking myths, challenging stereotypes and generally getting her hands dirty. This fascinating book is peppered with surprising and informative historical slang, and illustrated with eye-opening, toe-curling and meticulously sourced images from the past. You will laugh, you will wince and you will wonder just how much has actually changed.

The Curious Cook
The Curious Cook

Author: Harold McGee

Publisher:

Published: 1990

Total Pages: 339

ISBN-13: 9780865474529

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Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

Appetites and Aspirations in Vietnam
Appetites and Aspirations in Vietnam

Author: Erica J. Peters

Publisher: Rowman Altamira

Published: 2012

Total Pages: 323

ISBN-13: 0759120757

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Appetites and Aspirations in Vietnam explores how people in Vietnam used food and drink to strengthen their social position during the "long" nineteenth century, from the 1790s to the 1920s.

Keys to Good Cooking
Keys to Good Cooking

Author: Harold McGee

Publisher: Appetite by Random House

Published: 2013-02-19

Total Pages: 379

ISBN-13: 0449015998

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A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.

The Cambridge World History of Food
The Cambridge World History of Food

Author: Kenneth F. Kiple

Publisher: Cambridge University Press

Published: 2000

Total Pages: 1180

ISBN-13: 9780521402149

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A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.

Cuisine and Culture
Cuisine and Culture

Author: Linda Civitello

Publisher: John Wiley & Sons

Published: 2011-03-29

Total Pages: 448

ISBN-13: 0470403713

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Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.

Fermented Foods
Fermented Foods

Author: Christine Baumgarthuber

Publisher: Reaktion Books

Published: 2021-04-08

Total Pages: 225

ISBN-13: 1789143764

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Fermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer, and other heady brews before going on to explore the fascinating and often whimsical histories of fermented breads, dairy, vegetables, and meat, and to speculate on fermented fare’s possible future. Along the way, we learn about Roquefort cheese’s fabled origins, the scientific drive to brew better beer, the then-controversial biological theory that saved French wine, and much more. Christine Baumgarthuber also makes several detours into lesser known ferments—African beers, the formidable cured meats of the Subarctic latitudes, and the piquant, sometimes deadly ferments of Southeast Asia. Anyone in search of an accessible, fun, yet comprehensive survey of the world’s fermented foods need look no further than this timely, necessary work.