History Food Eating

Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have...

Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nuoc cham, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.

Sally Fallon Morell, bestselling author of Nourishing Traditions, debunks diet myths to explore what our ancestors from around the globe really ate—and what we can learn from them to be healthy, fit, and better nourished today. The Paleo craze has taken over the world. It asks curious dieters...

A provocative look at how and what Americans eat and why—a flavorful blend of The Omnivore’s Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat. Food writer and Culinary Institute of America program director Sophie Egan takes readers on an...

We all want to be healthy. But somehow the good information about how to get healthy keeps getting twisted. In The Cure for Everything! health and law expert Timothy Caulfield sets out to find the truth about what it takes to achieve a healthy lifestyle, even testing out many of the health...

No Meat Required is a bestselling culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food—Diet for a Small Planet for a new generation The vegan diet used to be associated only with eccentric...

Mark Kurlansky, winner of the James Beard Award for Excellence in Food Writing, leads us on a mouthwatering culinary tour around the world and through history and culture from the fifth century B.C. to the present day. This wonderful collection contains essays by Plato on the art of cooking, Pablo Neruda on french fries, and many other writers on the passions of cuisine.

'Electric with insight' - Leslie Jamison, author of The Recovering Emmeline Clein's own history of disordered eating began when she was just twelve. In Dead Weight, alongside her own experience and through the stories of other women – famous figures from across time and popular culture, and...

Brought to you by Penguin. WINNER OF THE 2022 AKUTAGAWA PRIZE The power dynamics of the office are never more obvious than when it comes to food: mandatory lunches with the boss, the colleague who tries to curry favour with home-baked goods, discovering the discarded remnants of someone else's...

“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post “Dan Barber's tales are engaging, funny and delicious . . . The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. . . . It's...

The definitive guide for food lovers on how to make the right food choices amidst a sea of ever-changing information, and an invitation to return to the joys of garden and kitchen We live in a culture awash with advice on nutrition and eating. Who do we believe? And what does it really mean to...

In partnership with Texas Monthly, Tom Foster's "The Shelf Life of John Mackey" is now available as an audio download, where the length and timeliness of a podcast meets the high-quality production of a full-length audio program. On June 16, 2017, Whole Foods agreed to sell itself to Amazon for...