Food History

Showing 1–9 of 16 results

The Savoy Cocktail Book
One of the most famous cocktail books ever written the Savoy Cocktail Book is a classic post-Prohibition tome written by Harry Craddock who left America during Prohibition to work as a cocktail barman for The American Bar at London's Savoy ...
Learn More

Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombi...
Anyone who enjoys an icy drink and an unforgettable tale will love this expanded and updated edition of Forgotten Cocktails and Vintage Spirits. Written by historian, expert, and drink aficionado Dr. Cocktail, otherwise known as Ted Haigh, adds another 20 fine ...
Learn More

First Bite: How We Learn to Eat
In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists and neuroscientists to reveal that our food habits are shaped by a host of factors: family and culture, memory and gender, hunger and love ...
Learn More

Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfei...
Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history ...
Learn More

The Hive: The Story of the Honeybee and Us
The Hive recounts the astonishing tale of all the weird and wonderful things that humans believed about bees and their "society" over the ages. It ranges from the honey delta of ancient Egypt to the Tupelo forests of modern Florida, ...
Learn More

Consider the Fork: A History of How We Cook and Eat
In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Technology in the kitchen does ...
Learn More

Jerusalem: A Cookbook
In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the ...
Learn More

The Drunken Botanist
Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that ...
Learn More

Jerry Thomas Bartenders Guide 1862 Reprint: How to Mix Drinks, or the Bon V...
The 1862 Bartenders Guide is the FIRST cocktail book, in its FIRST version, now in an affordable reprint as it first appeared, in Hardback. It was first known as "How to Mix Drinks, or the Bon Vivant’s Companion" and published ...
Learn More

Punch: The Delights (and Dangers) of the Flowing Bowl
An Authoritative, historically informed tribute to the punch bowl, by the James Beard Award-winning author of Imbibe!.

Replete with historical anecdotes, expert observations, notes on technique and ingredients, and of course world-class recipes, Punch will take readers on a ...
Learn More

Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Dr...
The newly updated edition of David Wondrich’s definitive guide to classic American cocktails. Read our full review of Imbibe. Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks--and the ultimate mixologist's guide--in this engaging ...
Learn More

Sandwich: A Global History (Edible)
The humble peanut butter and jelly or bologna and cheese or corned beef on rye—no matter your cooking expertise, chances are you’ve made and eaten countless sandwiches in your lifetime. It’s quick, it’s simple, and it’s open to infinite variety ...
Learn More

The Food of a Younger Land: A portrait of American food from the lost WPA f...
A portrait of American food--before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional--from the lost WPA files. Read our full review of Food of a Younger Land. In ...
Learn More

The Basque History of the World: The Story of a Nation
Product DescriptionFrom Mark Kurlansky, the bestselling author of Cod, Salt, Birdseye, and Paper—the illuminating story of an ancient and enigmatic people

Straddling a small corner of Spain and France in a land that is marked on no maps except their own, ...
Learn More

The Big Oyster: History on the Half Shell
“Part treatise, part miscellany, unfailingly entertaining.”
–The New York Times

“A small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.”
–Rocky Mountain ...
Learn More

Cod: A Biography of the Fish that Changed the World
Product DescriptionAn unexpected, energetic look at world history on sea and land from the bestselling author of Salt and The Basque History of the World

Cod, Mark Kurlansky’s third work of nonfiction and winner of the 1999 James Beard Award, is ...
Learn More