Lust, gluttony, pride, sloth, greed, blasphemy, and anger--the seven deadly sins have all been linked to food. Matching the food to the sin, Stewart Lee Allen's In the Devil's Garden: A Sinful History of Forbidden Foods offers a high-...

With wars among the city-states raging in early Renaissance Italy, the enigmatic genius Leonardo da Vinci was producing some of the most lavish theatrical productions and banquets Europe has ever seen in the Sforza Court in Milan, whi...

James Beard Foundation Book Award WinnerFrom the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how ...

In this captivating blend of culinary history and popular culture, the award-winning author of Perfection Salad shows us what happened when the food industry elbowed its way into the kitchen after World War II, brandishing canned hamb...

Garlic weaves a colorful, engaging story about one of the world's timeless ingredients--perfect for food lovers, devoted eaters, and readers of culinary narrative. Garlic is the Lord Byron of produce, a lusty rogue that charms an...

From the author of Paris to the Moon, a beguiling tour of the morals and manners of our present food mania, in search of eating's deeper truths. Never before have we cared so much about food. It preoccupies our popular culture, our f...

Breaking new ground in the Fred Hampton case thirty years later, the authors' original research traces Hampton's path to radicalism for an ice cream robbery pinned on him plus solves the whodunnit thirty years later. More than 500,000...

"Edifying from every point of view--historical, cultural, and culinary." —David Tanis, author of A Platter of Figs and Other Recipes It's a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the ...

Food, family, friends, love . . . From humble spoonbread to chocolate caramels and gingersnaps that snap, this collection of recipes gives today's cooks a glimpse into the kitchens of the mid-nineteenth and early twentieth century...

"[Mueller reveals] the brazen fraud in the olive oil industry and [teaches] readers how to sniff out the good stuff." ―Dwight Garner, New York TimesFor millennia, fresh olive oil has been one of life’s necessities―not just as fo...

"Like many miniencyclopedias, this one is studded with often intriguing facts."-KirkusNew York Post Required Reading and an Entertainment Weekly Top 3 Must-Read!From the chief historian at HISTORY® comes a rich chronicle...

In this enchanting follow-up to My Life in France—Julia Child's beloved and best-selling memoir—her co-author and grandnephew, Alex Prud'homme, chronicles Julia's rise from home cook to the first celebrity chef. While at the begin...

Tastemaker, n. Anyone with the power to make you eat quinoa.Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow c...

A Washington Post Notable Nonfiction Book of 2017One of NPR Fresh Air's "Books to Close Out a Chaotic 2017"NPR's Book Concierge Guide To 2017's Great Reads"How lucky for us readers that Shapiro has been listening so ...

New York, the city of money, glass, and concrete, seems like no kind of place to produce food. Yet in this smart, funny, and beautifully written book, Robin Shulman places today's urban food production in the context of hundreds of y...

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His wor...

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from ...

This book has been considered by academicians and scholars of great significance and value to literature. This forms a part of the knowledge base for future generations. So that the book is never forgotten we have represented this boo...

Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious—or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we th...