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Honey, I'm Homemade: Sweet Treats from the Beehive across the Centuries and around the World showcases a wealth of recipes for cookies, breads, pies, puddings, and cakes that feature honey as an essential ingredient. Noted entomologist May Berenbaum also details…read more

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A social, cultural, and-above all-culinary history of dessert, Sweet Invention explores the world’s great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael Krondl tasting and analyzing an icon of dessert, such…read more

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In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with…read more

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More than just the beloved base ingredient of so many of our favorite dishes, the tomato has generated both profound riches and controversy in its farming, processing, exchange, and consumption. It is a crop infused with national pride and passion for those who…read more

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When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did cuisine” become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A…read more

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Inspired by David Simon's award-winning HBO series Treme , this celebration of the culinary spirit of post-Katrina New Orleans features recipes and tributes from the characters, real and fictional, who highlight the Crescent City's rich foodways. From chef…read more

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From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City. New York is hailed as one of the world’s “food capitals,” but the history of food-making in the city has been mostly lost.…read more

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Precious Cargo tells the fascinating story of how western hemisphere foods conquered the globe and saved it from not only mass starvation, but culinary as well. Focusing heavily American foods-specifically the lowly crops that became commodities, plus one…read more

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“A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”— Chocolatier This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a…read more

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In roughly one hundred years – from the 1870s to the 1970s – dining on trains began, soared to great heights, and then fell to earth. The founders of the first railroad companies cared more about hauling freight than feeding passengers. The only food available on…read more

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When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter. Thus begins a five-year journey into the…read more

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