In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing....

Known for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history. An irresistible buffet of one hundred concise and engaging essays, this collection provides stimulating food for thought for those curious about one of life's most fundamental pleasures.Focusing on the selection, preparation, and mythology of food, Montanari traverses such subjec...

Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine—which consisted of bread, wine, and olives—with the barbarian diet—rooted in bread, milk, and meat—first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the countr...

**Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked."Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . ....

**Award-winning food writer Bee Wilson’s secret history of kitchens, showing how new technologies—from the fork to the microwave and beyond—have fundamentally shaped how and what we eat“Like having a long dinner table discussion with a fascinating friend…. A pure joy to read.”—Los Angeles Times**Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious—or at least edible. But these tools have also...

A gripping historical narrative that explores the rich chronicle of innovation, revolution, and controversy of our world's most famous fat: butter.The delicious kitchen staple we so often take for granted is not merely a stick tucked into our refrigerator door. It's a culinary catalyst, an agent of change, a gastronomic rock star. From its accidental invention in a long-ago herder's pouch to its ubiquitous presence in the world's most fabulous cuisines, butter is b...

A James Beard Foundation Book Award–winning study of how the Great Depression changed the way the United States eats."With a dinner plate as their lens, the authors explore one of America's darkest hours." — Wall Street JournalThe idea of America as a place of abundance is enshrined in our culture, from Jefferson's agrarian democracy to the immensity of our supermarkets. The Great Depression, which left a quarter o...

One of the most iconic, beloved, and bestselling books of our time from the bestselling author of City of Girls and Big Magic, Elizabeth Gilbert.Elizabeth Gilbert’s Eat Pray Love touched the world and changed countless lives, inspiring and empowering millions of readers to search for their own best selves. Now, this beloved and iconic book returns in a beautiful 10th anniversary edition, complete with an updated introduction from the auth...

From the kitchens of our grandmothers to present-day biscuit-only shops, this sweet and savory food has come a long way in American culture.More than four hundred years ago, explorers of the New World carried a biscuit known as hardtack on their voyages. Hardtack was made from flour, water, and sometimes salt and was sturdy and long lasting, making it suitable for hard, treacherous journeys. The composition and texture of the hardtack biscuit changed at the hands o...

A cup of coffee is a miracle, a wonderful assemblage of relationships”. This classic follows coffee's journey around the world, from London to Brazil, telling in fascinating detail and amusing anecdote the singular history of the legendary commodity, from its discovery that chewing on the beans were keeping goats awake in Yemen to the author’s own experiences with the bean in 1935.Referred to as a documentary novel” back during its inception, H.E. Jacobs pioneered the concept of ...

Pour a stiff drink and crack open this comprehensive guide to everything there is to know about the world’s greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you’ll discover how unique flavors are created through variations of ingredients and different distilling techniques. With advice on how to collect, age, and serve whiskey, as well as suggestions for proven food pairings, you’ll be inspired to share your knowledge and invite your fri...

The content of The Canadian Housewife’s Manual of Cookery owes much to contemporary cookbooks published in America, England, and France. There are several hundred recipes including soups, sauces, fish, meats, poultry, eggs, game, vegetables, puddings, pancakes, fritters, pastry, cakes, bread, sweets, salads, ale, beer, and summer drinks. In addition, the book contains a chapter on homemade concoctions for various illnesses, information on maintaining a dairy and cheese-making, kee...