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Cabbage and Caviar - A History of Food and Drink in Russia by Alison K. Smith
Category: Food & Wine | Series: Foods and Nations Ser.
When people think of Russian food, they generally think either of the opulent luxury of the tsarist aristocracy or of post-Soviet elites, signified above all by caviar, or on the other hand of poverty and hunger--of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but bo ...Show more
Delicioso - A History of Food in Spain by María José Sevilla
Category: Food & Wine | Series: Foods and Nations Ser.
Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and "Cocinas," such as Basque, Galician, ...Show more
Feasts and Fasts - A History of Food in India by Colleen Taylor Sen
Category: No Category | Series: Foods and Nations Ser.
From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging--unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indi ...Show more
Rice and Baguette - A History of Vietnamese Food by Vu Hong Lien
Category: Food & Wine | Series: Foods and Nations Ser.
The once-obscure cuisine of Vietnam is, today, a favorite for many people from East to West. Adapted and modified over thousands of years, it is probably best known as a particularly delicious result of combining traditional southeast Asian cookery with visible outside influences--notably, the crunchy b ...Show more
Savoir-Faire - A History of Food in France by Maryann Tebben
Category: Food & Wine | Series: Foods and Nations Ser.
Savoir-Faire is a comprehensive account of France's rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places--from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to ...Show more
True to the Land: A History of Food in Australia by Paul van Reyk
Category: Australiana | Series: Foods and Nations Ser.
Spanning 65,000 years, this book provides a history of food in Australia from its beginnings, with the arrival of the first peoples and their stewardship of the land, to a present where the production and consumption of food is fraught with anxieties and competing priorities. It describes how food produ ...Show more
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