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An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in…

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Beignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography.…

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This book explores the history of food in flight from hydrogen balloons to the space station: what was served, how and why; the problems with heating, cooling, and serving technology; logistics; overcoming cultural barriers; and the effect of altitude on our…
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The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The…

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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…

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EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you can. Digitally preserved and previously accessible only through libraries as Early English Books Online, this rare material is now available in single print editions. Thousands of books written…
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The fifth volume in this popular series from the Southern Foodways Alliance spans the food cultures of the South. Cornbread Nation 5 , lovingly edited by accomplished food writer Fred W. Sauceman, celebrates food and the ways in which it forges unexpected…
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David Esdaile's 1865 work is a collection of natural history essays related to the food choices that people make. He is particularly interested in the topics of fish and horse-flesh as food.

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The successor to her earlier work, Recollections of a Housewife, Caroline Gilman's 1852 Recollections of a Southern Matron provides a fictionalized account of her observations of Southern culture and women's daily lives within that culture. Claiming the the…

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EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you can. Digitally preserved and previously accessible only through libraries as Early English Books Online, this rare material is now available in single print editions. Thousands of…

Ma Cuisine

by Madame Lebrasseur

|March 26, 2012

Paperback | French

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A unique cookbook for the avid reader, the award-winning Literary Gourmet has become an underground culinary classic. One of the first American works to anthologize dining scenes from literary masterpieces, the book also explores why so many of the world's…