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Medieval Tastes: Food, Cooking, and the Table
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|April 14, 2015

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In his new, must-read history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes -- both culinary and cultural -- from raw materials to market and their reflections in today's food trends. He immerses readers in the…
Over a Red Hot Stove: Essays in early cooking technology
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|December 9, 2009

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The fourteenth volume of the Leeds Symposium on Food History 'Food and Society' series •The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of the kitchen range, from the 19th-century coal-fired monsters to the electric…
Gusto: Essential Writings in Nineteenth-Century Gastronomy
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|October 28, 2013

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First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company.
A History of Cookbooks: From Kitchen to Page over Seven Centuries
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|September 5, 2017

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A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker…
Pasta
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|October 9, 2012

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Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli.
Salt: Grain of Life
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|September 5, 2001

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From proverbs to technical arguments, from anecdotes to examples of folklore, chemist and philosopher Pierre Laszlo takes us through the kingdom of "white gold." With "enthusiasm and freshness" ( Le Monde ) he mixes literary analysis, history, anthropology,…
The Land of the Five Flavors: A Cultural History of Chinese Cuisine
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|December 10, 2013

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World-renowned sinologist Thomas O. Höllmann tracks the growth of Chinese food culture from the earliest burial rituals to today's Western fast food restaurants, detailing the cuisine's geographical variations and local customs, indigenous factors and foreign…
Italian Cuisine
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|November 5, 2003

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This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and…
Barbecue: A History
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|August 7, 2014

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Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue: Outdoor grilling and traditional slow cooking Restaurant and home cooking International forms…
Reel Food: Essays on Food and Film
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|August 6, 2012

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First Published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Portland: A Food Biography
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|November 13, 2014

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The infant city called The Clearing was a bald patch amid a stuttering wood. The Clearing was no booming metropolis; no destination for gastrotourists; no career-changer for ardent chefs — just awkward, palsied steps toward Victorian gentility. In the decades…
Cooking and Eating in Renaissance Italy: From Kitchen to Table
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|December 5, 2014

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Renaissance Italy’s art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining in Renaissance Italy. It takes readers behind the scenes…