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Cooking and Food
Historical Food and Cooking


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Featured Titles in Cooking and Food - Historical Food and Cooking
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Cooked: A Natural History of Transformation
Cooked: A Natural History of Transformation
by Michael Pollan
Publisher Comments
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things... (read more)

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A History of the World in 6 Glasses
A History of the World in 6 Glasses
by Tom Standage
Staff Pick
Like Nathaniel's Nutmeg: Or, the True and Incredible Adventure of the Spice Trader Who Changed the Course of History, Longitude: The True Story of a Lone Genius Who Solved the Greatest Scientific Problem of His Time, and other enjoyable histories that... (read more)

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The Omnivore's Dilemma: A Natural History of Four Meals
The Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan
Publisher Comments
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things... (read more)

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The Omnivore's Dilemma: A Natural History of Four Meals
The Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan
Staff Pick
True or false: One out of every four items for sale in the average American supermarket contains corn? (Think, think, think...) Believe it or not, it's true. If this unsettles you — or just plain doesn't make sense — pick up a copy of Michael Pollan... (read more)

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Cooked: A Natural History of Transformation
Cooked: A Natural History of Transformation
by Michael Pollan
Publisher Comments
Fire, water, air, earth — our most trusted food expert recounts the story of his culinary education. In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four... (read more)

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The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It (P.S.)
The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It (P.S.)
by Tilar J. Mazzeo
Publisher Comments
The Widow Clicquot is the New York Times bestselling business biography of the visionary young widow who built a champagne empire, became a legend in her tumultuous times, and showed the world how to live with style. Tilar J. Mazzeo brings to life the... (read more)

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White Bread: A Social History of the Store-Bought Loaf
White Bread: A Social History of the Store-Bought Loaf
by Aaron Bobrow Strain
Publisher Comments
How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot... (read more)

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Proof: The Science of Booze
Proof: The Science of Booze
by Adam Rogers
Publisher Comments
Drinking gets a lot more interesting when you know whats actually inside your glass of microbrewed ale, single-malt whisky, or Napa Cabernet Sauvignon. All of them begin with fermentation, where a fungus called yeast binges on sugar molecules and poops... (read more)

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Cod: A Biography of the Fish That Changed the World
Cod: A Biography of the Fish That Changed the World
by Mark Kurlansky
Publisher Comments
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 the biography of a single species of fish, but it may as well be a world history... (read more)

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Food Inc.: How Industrial Food Is Making Us Sicker, Fatter, and Poorer -- And What You Can Do about It: A Participant Guide
Food Inc.: How Industrial Food Is Making Us Sicker, Fatter, and Poorer -- And What You Can Do about It: A Participant Guide
by Karl Weber
Publisher Comments
Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as “more than a terrific movie—its an important movie.”... (read more)

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Six Thousand Years of Bread: Its Holy and Unholy History
Six Thousand Years of Bread: Its Holy and Unholy History
by H. E. Jacob
Publisher Comments
“A colossal epic tale, Mr. Jacob has sketched world history—its folkways, its religion, aits superstition and its plagues, all in terms of bread.” —Wall Street... (read more)

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Spice : History of a Temptation (05 Edition)
Spice : History of a Temptation (05 Edition)
by Jack Turner
Publisher Comments
A brilliant, original history of the spice trade—and the appetites that fueled it. It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous... (read more)

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Extra Virginity: The Sublime and Scandalous World of Olive Oil
Extra Virginity: The Sublime and Scandalous World of Olive Oil
by Tom Mueller
Publisher Comments
For millennia, fresh olive oil has been one of life's necessities — not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties... (read more)

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Salt: A World History
Salt: A World History
by Mark Kurlansky
Publisher Comments
The additive that flows under the radar The most popular drug in America is a white powder. No, not that powder. This is caffeine in its most essential state. And Caffeinated reveals the little-known truth about this addictive, largely unregulated drug... (read more)

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The Tastemakers: Why We're Crazy for Cupcakes But Fed Up with Fondue
The Tastemakers: Why We're Crazy for Cupcakes But Fed Up with Fondue
by David Sax
Publisher Comments
Greek yogurt. Spicy chipotle mayo. Honeycrisp apples. The Cronut. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow smarter. After a brief life as a novelty houseplant and "I Love the '80s"... (read more)

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Absinthe: History in a Bottle
Absinthe: History in a Bottle
by Barnaby Conrad
Publisher Comments
Crystal clear in the bottle, potent emerald green in the glass, and 144 proof — absinthe is as illicit as it is intoxicating. It's also among history's most notorious liquors — romanticized and maligned in equal measure. Here for the first... (read more)

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Food of the Gods: The Search for the Original Tree of Knowledge a Radical History of Plants, Drugs, and Human Evolution
Food of the Gods: The Search for the Original Tree of Knowledge a Radical History of Plants, Drugs, and Human Evolution
by Terence Mckenna
Staff Pick
McKenna starts his radical revision of human evolution by positing the theory that we evolved from apes to humans because of brain changes brought about by ingesting psilocybin-containing mushrooms. This was, in his opinion, the birth of religion, and... (read more)

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As Always, Julia: The Letters of Julia Child and Avis Devoto
As Always, Julia: The Letters of Julia Child and Avis Devoto
by Joan Reardon
Publisher Comments
A National Bestseller Winner of an International Association of Culinary Professionals Award for Literary Food Writing “An absorbing portrait of an unexpected friendship.” — Entertainment Weekly “Julias inimitable voice shines... (read more)

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An Edible History of Humanity
An Edible History of Humanity
by Tom Standage
Publisher Comments
More than simply sustenance, food historically has been a kind of technology, changing the course of human progress by helping to build empires, promote industrialization, and decide the outcomes of wars. Tom Standage draws on archaeology, anthropology... (read more)

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Chop Suey (09 Edition)
Chop Suey (09 Edition)
by Andrew Coe
Publisher Comments
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... (read more)

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Used - Hardcover

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