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Paperback

|December 27, 2003

$38.64 online

$53.00

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First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years…

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The Fireside Cook Book is designed for people who are not content to regard food just as something one transfers periodically from plate to mouth. It is for those who recognize that a simple family meal (as well as a dress-up dinner party) can be a pleasure and a…
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|This title releases September 22, 2017

$38.71 online

$43.50

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This book is an account of history's most forgotten cooks, from chefs Louis Eustache Ude, Charles Francatelli and Alexis Soyer, to American cooks. It includes Hercules, George Washington's black enslaved American chef, George Speck, credited with the invention…

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Perennially viewed as both a utopian land of abundant resources and a fallen nation of consummate consumers, North America has provided a fertile setting for the development of distinctive foodways reflecting the diverse visions of life in the United States.…
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|April 14, 2015

$37.53 online

$39.95

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Paperback

|October 11, 2007

$37.97 online

$47.95

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This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts - the books…

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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…

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If smoked salmon and cream cheese bring only one thing to mind, you can count yourself among the world’s millions of bagel mavens. But few people are aware of the bagel’s provenance, let alone its adventuresome history. This charming book tells the…

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Dinners With Famous Women is a culinary history cookbook with a different twist -- women from different centuries recount the meals of their time. Enjoy dinner with Cleopatra, Annie Oakley, and Mata Hari as each famous woman describes the food of her generation.…

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Combining the study of food culture with gender studies and using per­spectives from historical, literary, environmental, and American studies, Elizabeth S. D. Engelhardt examines what southern women's choices about food tell us about race, class, gender, and…

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Fruits and vegetables as erotic metaphors in still life paintings, the Florentine Baptistry replicated in sausage and cheese by Andrea del Sarto, a recipe for fish molded in the shape of a goat, the discovery of an Ovidian scene at the bottom of a soup bowl. A…
Paperback

|December 9, 2009

$36.50

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