The Cookbook That Changed The World

Author: T. Sarah Peterson
Publisher:
ISBN: 9780752440262
Size: 68.33 MB
Format: PDF
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The Cookbook That Changed The World from the Author: T. Sarah Peterson. In 1651 in Paris, the unknown cook, Francois Pierre de la Varenne published "Le Cuisinier Francois", and changed the course of culinary history. This book aims to reconstruct the seventeenth-century revolution in French cooking that explains why we eat as we do. It reveals how Varenne turned out to be the father of modern cuisine.

A History Of Food In 100 Recipes

Author: William Sitwell
Publisher: HarperCollins UK
ISBN: 0007412010
Size: 27.58 MB
Format: PDF, Mobi
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A History Of Food In 100 Recipes from the Author: William Sitwell. The ingredients, cooks, techniques and tools that have shaped our love of food.

Eight Flavors

Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Size: 38.10 MB
Format: PDF, ePub, Docs
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Eight Flavors from the Author: Sarah Lohman. This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.

Cuisine And Empire

Author: Rachel Laudan
Publisher: Univ of California Press
ISBN: 0520266455
Size: 26.11 MB
Format: PDF
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Cuisine And Empire from the Author: Rachel Laudan. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans.

Inside The California Food Revolution

Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520268199
Size: 12.17 MB
Format: PDF
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Inside The California Food Revolution from the Author: Joyce Goldstein. In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to “flavor first.” Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.

A History Of Cookbooks

Author: Henry Notaker
Publisher: Univ of California Press
ISBN: 0520294009
Size: 22.38 MB
Format: PDF, ePub, Mobi
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A History Of Cookbooks from the Author: Henry Notaker. -A History of Cookbooks provides a literary and historical overview of the cookbook genre, exploring its development as an important part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.---Provided by publisher.

The American Ethnic Cookbook For Students

Author: Mark Zanger
Publisher: ABC-CLIO
ISBN: 1573563455
Size: 34.84 MB
Format: PDF, Mobi
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The American Ethnic Cookbook For Students from the Author: Mark Zanger. qrovides 400 recipes that are American adaptions from over 120 ethnic groups including Black Muslims, Australians, Creoles, Dominicans, Filipinos, Koreans, and Persians.

Ten Restaurants That Changed America

Author: Paul Freedman
Publisher: Liveright Publishing
ISBN: 1631492462
Size: 69.37 MB
Format: PDF, ePub
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Ten Restaurants That Changed America from the Author: Paul Freedman. From Delmonico’s to Sylvia’s to Chez Panisse, a daring and original history of dining out in America as told through ten legendary restaurants. Combining a historian’s rigor with a foodie ’s palate, Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soulé’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history.

Why We Eat What We Eat

Author: Raymond Sokolov
Publisher: Simon and Schuster
ISBN: 0671797913
Size: 16.70 MB
Format: PDF, Docs
View: 5520
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Why We Eat What We Eat from the Author: Raymond Sokolov. Sokolov says that Columbus greatly influenced our eating habits when such New World delights as tomatoes, chocolate, green beans, chili peppers, and maize were introduced into cuisine throughout the world and when the delicacies of the Old World found their way into the cooking pots of America. Sokolov is the Leisure & Arts Editor of The Wall Street Journal.