A colorful, spirited tour of culinary attitudes, tastes, and techniques throughout colonial America.Confronted by unfamiliar animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhous...

We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you?Just Food does for fresh food what Fast Food Nation did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse...

Enjoy home-cooked dishes from all over the Indonesian archipelago with this collection of over 40 classics from Sumatra, Java, Madura, Bali and Sulawesi. Indonesian cuisine is known for being diverse; over 300 ethnic groups call this tropical paradise home.” Homestyle Indonesian Cooking contains everything you need to know to create some of Indonesia’s tastiest appetizers, snacks, salads, vegetables, soups, stews, poultry, meat, seafood, and desserts. Recipes inc...

Prepare your palette for more than a dozen all-new recipes in this eBook-exclusive companion to the official Game of Thrones cookbook! Discover the tastes of Dorne, including one dish from The Winds of Winter, the highly anticipated next chapter of George R. R. Martin’s beloved series, A Song of Ice and Fire.The most culturally distinct region of the Seven Kingdoms, Dorne is the sun-soaked desert land characterized by its unique customs and brash ...

Taste your way through America with more than 125 recipes for our favorite historical cakes and frostings.Cakes in America aren't just about sugar, flour, and frosting. They have a deep, rich history that developed as our country grew. Cakes, more so than other desserts, are synonymous with celebration and coming together for happy times. They're an icon of American culture, reflecting heritage, region, season, occasion, and era. And they always have been, througho...

“Food writing spans centuries and philosophies. . . . At long last there’s a Norton Anthology with all the most important works.”—EaterEdited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume. Beginning with the taboos of the Old Testament and the tastes of anci...

Cocktails are the most American of alcoholic beverages, and at the same time the most international of drinks. Created in the United States around 1806, they quickly spilled over into all corners of the globe. The cocktail’s ancestor, punch, arrived from the British colonies and became a mainstay of taverns and entertaining at home in the eighteenth century. After ice began to be mechanically harvested and sold, and mixers such as soda water invented, the modern cocktail was born; and with...

We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, and flavors. That kitchen revolution led to the development of new utensils and table manners. Some of the impact is still felt—and tasted—today.Giovanni...

This book features over 60 sumptuous recipes originating from the four corners of the island, including classics such as appa and iddiappan (eff and string hoppers), pittu (steamed rice flour rolls), kiri bath (milk rice), ambulthiyal (claypot fish), konda kaum (topknot cakes) and an array of sambol or condiments. Stunning location photography, a detailed glossary of ingredients, and comprehensive introduction to this paradise ...

Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the...

A beautifully illustrated pocket history of American candy in its heyday.Whether classics like Hershey's, Mars and M&Ms or trend-setters like PEZ and Atomic Fireballs, candy has a special place in the hearts and memories of most Americans, who to this day consume more than 600 billion pounds of it each year.In this colorful illustrated guide, Darlene Lacey looks at candy in America from a variety of angles, examining everything from chocolate to fruity swee...

"Wine is art. Wine is ritual. Wine is culture. Wine is romance. But in the hands of Tattersall and DeSalle . . . we learn that wine is also science."—Neil deGrasse TysonA Wall Street Journal Best Book for Wine LoversAn excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. Whe...