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What if you could make everything you eat more delicious? As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong , Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into…

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Renowned vegetarian cookbook auhor Deborah Madison set out to learn what people chew on when there isn't anyone else around. The responses are surprising-and we aren't just talking take-out or leftovers. This is food-gone-wild in its most elemental form. In a…

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O livro traz reflexões unindo questões sociais, da saúde e da nutrição. Na primeira parte, apresenta uma ampla revisão bibliográfica sobre a área da antropologia e da nutrição. Na segunda parte, abordam-se os paradoxos e repercussões das transformações sociais e…

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New York’s legendary Delmonico’s changed the way Americans dine. Here, in this short-form book by award-winning journalist Peter Andrews, is the forgotten story of the Swiss restaurateurs who made culinary history.

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"Recipes of Italy: the Land of Love, Art and Flavors" aims to be a small tribute to Italian cuisine by EWWA authors. With Expo 2015 in view, the members of our association share their special recipes, offering readers those dishes which are particularly…

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Food and cooking are part of social events and family gatherings. Foods often are connected with fond memories of loved ones. Grandma Jones' Kitchen share recipes and memories associated with Bea Jones (1917-2003). Recipes include many of Grandma Jones'…

The Story of Our Food

by K T Achaya

|December 13, 2012

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This book outlines the variety of cuisines, food materials and dishes that collectively form Indian Food. It draws upon a range of sourcesliterature, archeology, epigraphic records, anthropology, philology, botanical and genetical studiesto trace the history of…

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Do you know which cheese is the most expensive in the world? Or why cheese made in the village of Stilton can no longer be called Stilton cheese? How large was the wheel of Cheddar given to Queen Victoria as a wedding present? And what was Napoleon’s favourite…

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War-hero, huckster, showman and womanizer extraordinaire, Frenchman André Surmain has defied the critics and pulled off something really quite remarkable - forging a reputation for the Lutèce as the finest restaurant not just in New York but in the…

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Harrisons specialised in fusion cooking at its best: western food flavoured in a way that has made curry king in Britain.

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On Canada's remote and beautiful Magdalen Islands, everyday life is the typical 21st century mash-up of the global and the traditional. Part of the Madelinots tradition is the consumption of seal meat, an action misunderstood and maligned by mainlanders and the…

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Canadian chefs are at the cutting edge of the culinary world. They are full of creativity, passion and a profound respect for the ingredients with which they cook. From Restaurant to Recipe showcases some of these talented chefs and their creative recipes. The…