"A rollicking exploration of the history and future of our favorite foods When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whether...

What goes into the making of a chef, a restau­rant, a dish? And if good ingredients make a differ­ence on the plate, what makes them good in the first place? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. “A locavore before the word existed” (New York Times), Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant...

"This course explores the history of how humans have produced, cooked, and consumed food--from the earliest hunting-and-gathering societies to the present. This course examines how civilizations and their foodways have been shaped by geography, native flora and fauna, and technological innovations."--p. 1 of guidebook.

Food blogs are everywhere today but for generations, information and opinions about food were found in the food sections of newspapers in communities large and small. Until the early 1970s, these sections were housed in the women's pages of newspapers-where women could hold an authoritative voice. The food editors-often a mix of trained journalist and home economist-reported on everything from nutrition news to features on the new chef in town. They...

"Hidden Tuscany vividly displays the coastal areas of Tuscany, a territory often overlooked by visitors to Italy eager to see Chianti, Florence or Siena. Veteran journalist and Italophile John Keahey points out the keen distinctions that the western cities maintain: in food, lifestyle, and the way its artists are paving new directions in art that differ mightily from the Renaissance-rich interior. Keahey interviews sculptors and their artigiani, craftsmen...

"Did you know that your morning coffee could be thanks to a herd of energetic goats? Or that a forgotten ingredient is behind the invention of the beloved brownie? Who got the fright of their life discovering corn could pop? And which popular soft drink started out as a medicinal syrup? Oscar Farinetti, founder of high-end global food chain Eataly, presents this collection of insightful and entertaining interviews with leading artisan food producers,...

"From fried dumplings to fortune cookies, here are the tales behind your favorite foods. Do you know the stories behind delectable dishes—like the fun connection between scallion pancakes and pizza? Or how dumplings cured a village’s frostbitten ears? Or how wonton soup tells about the creation of the world? Separated into courses like a Chinese menu, these tales—based in real history and folklore—are filled with squabbling dragons, magical...

"The Complete Language of Food blends the realms of food and folklore in a beautifully illustrated encyclopedia of ingredients, including for each entry the food's unique properties and the facts and folklore behind its use"--

In ten chapters--each an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to nineteenth-century New York City--the authors pair menus with immersive retellings of historic culinary breakthroughs, and present the ingredients and modern techniques adapted for today's kitchens to allow cooks of all abilities to entertain with dishes that were created and enjoyed hundreds of years ago but remain relevant...