Many brands, including Boots, Hoover and Kelloggs, were named after their founders whilst others have less obvious origins; for instance, did you know that Velcro comes from velours and crochet, the French words for ‘velvet’ and ‘hook’? This entertaining book by Kathy Martin explores the stories behind the brands, their names and their founders. Bursting with fascinating facts …
King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World
From the James Beard Award-winning, much-loved cookbook author and authority: a definitive compendium of Jewish recipes from around the globe and across the ages. Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures …
Food on Foot: A History of Eating on Trails and in the Wild (Food on the Go)
What did great adventurers eat during their expeditions to the far corners of the world? How did they view the role of food in their survival and wellbeing? What about hikers and backpackers today who set out to enjoy nature, pushing their own boundaries of comfort for adventure. How does food impact their experience? And what do they …
Savannah’s remarkable cuisine is a reflection of its unique history. Delicate local ingredients are balanced carefully using time-honored techniques to produce unforgettable dishes. Initially a colonial experiment of sorts, Savannah became not only the first capital of Georgia but also the capital of all Lowcountry cuisine. From the insolvent freed from debtors’ prisons to help seek new cash …
A knowledgeable and charmingly-written compendium, 50 Dishes features China’s banquet-pleasing Peking Duck, Thai green curry and the comforting coq au vin of France. There are servings of Italy’s carbonara, the paella of Spain and, of course, Britain’s fish and chips. And please save room for Black Forest gâteau.Each dish has a biography the story of its birth …
When World War II began, Britain had an immediate crisis on its hands: its ability to import food drastically curtailed, the island would very quickly have to find ways both to produce more and use less. For that latter task, the kitchen was the headquarters, and this little book presents the battle plan. Drawn from scattered sources in …
Whether drizzled into our tea or spread atop our terms of endearment, there’s one thing that is always true about honey: it is sweet. As Lucy M. Long shows in this book, while honey is definitely the natural sweetener par excellence, it has a long history in our world as much more, serving in different settings as a …
Discriminating Taste: How Class Anxiety Created the American Food Revolution
For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking out exotic cuisines. Yet they are often equally passionate about the items they refuse to eat: processed foods, generic brands, high-carb meals. While they may care deeply about issues like nutrition …
What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, …
Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking (Heartland Foodways)
First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world’s kitchens. Linda Civitello chronicles the titanic struggle that reshaped America’s diet …