An illuminating account of how history shapes our diets Throughout history, food has played a critical and defining part in individual cultures and the overall development of civilization. Cuisine and Culture presents an engaging, informative, and amazing story of the interaction among history, culture, and food that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Covering prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture... View More...
Today's cookbook collector will be drawn to recipes and historical tidbits that are truly best kept secrets. Many have been handed down from generation to generation and friend to friend. Historical tidbits range from local Native Americans to the days of pirates and the Victorian era that delightfully influences the culture even today. This book is a tourist's delight, providing many visitors to our island with a piece of Amelia to take home with them View More...
An awardwinning essayist explores the American relationship with food, discussing how private and public attitudes, and tastes, have changed over the course of time, and explains how these transformations reflect the constantly changing American identity. 12,500 first printing. View More...
"Essential reading for all serious foodies."--Anthony Bourdain, author of Kitchen Confidential Combining an insider's passion with down-to-earth humor, chef and food writer Patric Huk traces the evolution of American high-style restaurants from the 1941 opening of Le Pavillon to the recent rise of less traditional restaurants, such as Le Cirque, Spago, and Danny Meyer's Union Square group. Huk takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences. Populated by a host of food pers... View More...
