Showing results by publisher "Tantor Media" in Gastronomy

Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey. In Whiskey Master Class, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys!).

Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan's beloved ramen arose from the meeting of Chinese noodles and American wheat flour before attaining worldwide popularity in both gourmet and...

The oyster is one of Earth's oldest animals, and fossil records show humans have enjoyed them for hundreds of thousands of years. But like so many other creatures, wild oysters were driven to near extinction by overconsumption and pollution. The Clean Water Act marked a turning point for water...

Vanilla is one of the most expensive of flavorings—so valuable that it was smuggled or stolen by pirates in the early days—and yet it is everywhere. It is a key ingredient in dishes ranging from crème brûlée to Japanese purin. It is the quintessential ice cream flavor in the United States. Eric T. Jennings explains how the world's only edible orchid, originally endemic to Central America, became embedded in the international culinary and cultural landscape.

It was when traveling on assignment in India that journalist Stephen Henderson first learned of soup kitchens operated by Sikh houses of worship (or gurudwaras). After volunteering for a week at the Gurudwara Bangla Sahib in Delhi - which feeds 20,000 men, women, and children every day - Henderson became curious to research global gastrophilanthropy, or the very different ways in which hungry people are served free meals around the world.   

Like so many American women, Shauna M. Ahern spent decades feeling not good enough about her body, about money, and about her worth in this culture. For a decade, with the help of her husband, she ran a successful food blog, wrote award-winning cookbooks, and raised two children. In the midst of this, at age 48, she suffered a mini-stroke. Tests revealed she would recover fully, but when her doctor impressed upon her that emotional stress can cause physical damage, she dove deep inside herself to understand and let go of a lifetime of damaging patterns of thought.  

In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.

Ella Baker, Alice B. Toklas, Hannah Arendt, Octavia Butler, Agnes Varda, Elizabeth David, Edna Lewis, Maya Angelou, Laurie Colwin: these smart, engaging, revolutionary, and creative twentieth-century women were all profoundly influenced by their own relationships to food, drink, and other elements of sustenance.

Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories. 

Tanya Bush is adrift in the uncertainty of her early twenties—unemployed, uninspired, and stuck in a long-term relationship that's lost its spark. One day, just to do something, she decides to bake a cake. It's gooey in the center, woefully underbaked, an absolute disaster—but it also reminds her of the pleasures of baking: sugar crystals under her fingernails, flour in her hair, and the hard-earned satisfaction of following the steps of a recipe to the end.

Their authentic podcast conversations spill over the pages of this book and explore how the kitchen can be a place where the things we care about most in the world are reflected in the foods we prepare and the way we prepare them. In a world where disconnection from the earth, our food, our faith, and each other is becoming the norm, Weston and Woofenden bring together voices of hope who are working for a world of organic reconnections. They invite us to dig deeply into the complexity of ecology and food systems, as well as how faith communities are connected to them.

In this charming and uproariously funny hotel memoir, Ludwig Bemelmans uncovers the fabulous world of the Hotel Splendide—the thinly disguised stand-in for the Ritz—a luxury New York hotel where he worked as a waiter in the 1920s. With equal parts affection and barbed wit, he uncovers the everyday chaos that reigns behind the smooth facades of the gilded dining room and banquet halls.

How did the Cuban sandwich become a symbol for a displaced people, win the hearts and bellies of America, and claim a spot on menus around the world? The odyssey of the Cubano begins with its hazy origins in the midnight cafes of Havana, from where it evolved into a dainty high-class hors d'oeuvre and eventually became a hearty street snack devoured by cigar factory workers.

The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South.

Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.

In Red Sauce, Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as "red sauce Italian," from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. 

These days, hot chicken is a "must-try" Southern food. Restaurants in New York, Detroit, Cambridge, and even Australia advertise that they fry their chicken "Nashville-style." But for almost seventy years, hot chicken was made and sold primarily in Nashville's Black neighborhoods—and the story of hot chicken says something powerful about race relations in Nashville, especially as the city tries to figure out what it will be in the future. Hot, Hot Chicken recounts the history of Nashville's Black communities through the story of its hot chicken scene.

Rum has been the drink of rebels since the Old World. Now, there's a new generation of rebels—the business women curating the taste of today's best rum companies. Rum Rebels is a story of female empowerment in a traditionally male-dominated industry. Each chapter of Rum Rebels profiles women in leadership, their rum, and the perfect cocktail pairing. Alongside women leaders and pioneers, this worldwide master class explores everything from palates to aging, providing first-hand stories from today's leading rum distilleries.

Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people eat are pervasive, bolstering the belief that they must be corrected and regulated.  

Kitchen Medicine tells the story of how Lewis made her way through mothering and feeding a sick child, aided by Lewis's growing confidence in front of the stove. It's about how she eventually saw her role as more than caretaker and fighter for her daughter's health and how she had to redefine what mothering—and feeding—looked like once her daughter was well. This is the story of learning to feed a child who can't seem to eat.