From pumpkin pie gracing the Thanksgiving table to the apple pie at the Fourth of July picnic, nearly every American shares a certain nostalgia for a simple circle of crust and filling. Anastopoulo cracks open our relationship to pie to examine America's history with pie--and how pie become the symbol of a nation. With corresponding recipes for each chapter and sidebars of quirky facts throughout, this food history is for bakers, dessert lovers, and...

For centuries, dating back to the time of the Native Americans, the fertile soils and the bountiful bays and salt marshes of the Delmarva Peninsula have fed its people well. Over the generations, its food culture has become intertwined with the history of the people who call this land home. Food determined where people lived, how they traveled, how their economy functioned and how they celebrated and shared the products of soil and salt water. Local...

"Legendary dinners takes you on a journey to the dinner tables of Grace Kelly, Claude Monet, John F. Kennedy, Truman Capote, Michelle Obama, and other famous hosts. Beautifully designed, this stunning book brings together twenty menus, both authentic and imagined--along with detailed recipes and instructions for recreating the dinners for your own circle of guests. Featuring magnificent photographs of exquisite dishes, rare archival images, and entertaining...

"History of food, fun facts about food, plus recipes, for children"--

"Mother's Milk or Blue Ruin, Dutch Courage or Cuckold's Comfort, the fanciful nicknames that gin has acquired only hint at its colourful story. The story begins with the aromatic juniper berry originally used by the Dutch to flavour the whisky-like genever. The drink then made its way to Britain, where cheap imitations laced with turpentine and other caustic fillers made it the drink of choice for poor eighteenth-century Londoners. Eventually replaced...

"Travelling around the world to places as far-flung as Vietnam, Kenya, India, and the US, Stephen Le introduces us to people who are growing, cooking, and eating food using both traditional and modern methods, striving for a sustainable, healthy diet ... Le contends that our ancestral diets provide the best first line of defense in protecting our health and providing a balanced diet. Fast-food diets, as well as strict regimens like paleo or vegan,...

Women of African descent have contributed to America's food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate "Aunt Jemima" who cooked mostly by natural instinct. Tipton-Martin looks at black cookbooks that range from a rare 1827 house servant's manual, the first book published by an African American in the trade, to modern classics. These cookbooks offer firsthand evidence...