This comprehensive work explores the culinary evolution of cultures ranging from Mesopotamia to modern America, and explores every aspect of food history, from the dietary rules of the ancient Hebrews to the contributions of Arab cookery. Written by leading world authorities, this volume gives a unique perspective on the social and cultural mores of humankind through the ages, offering cooks, culinary scholars, and food lovers a banquet of information on which to feast.

    But despite that familiarity, how much do we really know of the inner Julia?   Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written.Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway.   With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.

    The high-powered convection heating translates to faster cook times, and with so little oil, you'll have easy clean-up too. Air Fry Every Day shows you how to use your air fryer to create healthier fresh takes on comfort food classics, crowd-pleasing snacks, and kid-friendly dishes, such as buffalo wings, coconut shrimp, shoestring fries, stuffed blooming onions with lemon aioli, and spiced sweet potato wedges with garlic yogurt dip. You'll also find deliciously unexpected ways to put your air fryer to use in recipes such as golden bread crumb-crusted cider-brined pork chops, crispy air-fried rice, and beautifully bronzed whole heads of cauliflower. An air fryer is also incredibly versatile: with its powerful convection heating, it can bake, roast, and steam at superfast speeds, so in addition to craveworthy "fried" foods, you'll find recipes for roasted meats, breads, pizzas, and even desserts and sweet baked goods--you may never turn your oven on again. With recipes that are creative, fast, and foolproof, and essential tips and techniques to maximize your air fryer's capabilities, Air Fry Every Day is the best reason why you should add this tool to your arsenal of kitchen gadgets.

    They were not the best answer, but they were the first attempts at finding a practical system. Many children that would have died, lived to have children and grandchildren. It has been calculated that over two million descendants have come from these children. The trains gave the children a fighting chance to grow up." – D. Bruce Ayler By the middle of the 19th century, New York City’s population surpassed the unfathomable number of 1 million people, despite its obvious lack of space. This was mostly due to the fact that so many immigrants heading to America naturally landed in New York Harbor, well before the federal government set up an official immigration system on Ellis Island. At first, the city itself set up its own immigration registration center in Castle Garden near the site of the original Fort Amsterdam, and naturally, many of these immigrants, who were arriving with little more than the clothes on their back, didn’t travel far and thus remained in New York. Of course, the addition of so many immigrants and others with less money put strains on the quality of life. Between 1862 and 1872, the number of tenements had risen from 12,000 to 20,000; the number of tenement residents grew from 380,000 to 600,000. One notorious tenement on the East River, Gotham Court, housed 700 people on a 20-by-200-foot lot. Another on the West Side was home, incredibly, to 3,000 residents, who made use of hundreds of privies dug into a fifteen-foot-wide inner court. Squalid, dark, crowded, and dangerous, tenement living created dreadful health and social conditions. It would take the efforts of reformers such as Jacob Riis, who documented the hellishness of tenements with shocking photographs in How the Other Half Lives, to change the way such buildings were constructed. While the Melting Pot nature of America is one of its most unique and celebrated aspects, the conditions also created a humanitarian crisis of sorts. In the 19th century, child labor was still the norm, especially for poor families, and no social welfare systems were in place to provide security for people. As a result, if a child was abandoned or orphaned, they were at the mercy of an ad hoc system of barely tolerable orphanages with little to no centralization. Minorities and immigrants were also discriminated against on the basis of ethnicity and religion. Into this issue stepped the Children’s Aid Society, led by Charles Loring Brace, who determined he could improve abandoned kids’ futures by helping relocate them further to the West, which would also help Americans settle the frontier. By coordinating with train companies, Brace was able to transport dozens of children at a time to places in the heartland of America or further out west, where they would end up in new homes, decades before the existence of foster care. Genealogist Roberta Lowrey, a descendant of one of these orphans, noted that the situations for many of those on the Orphan Trains were vastly different, but in all, the system worked: “Many were used as strictly slave farm labor, but there are stories, wonderful stories of children ending up in fine families that loved them, cherished them, [and] educated them. They were so much better off than if they had been left on the streets of New York. ... They were just not going to survive, or if they had, their fate would surely have been awful.

    The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations

     Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks-and the ultimate mixologist's guide-in this engaging homage to Jerry Thomas, father of the American bar. Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, plus twenty new recipes from today's top mixologists, created exclusively for this book. This colorful and good-humored volume is a mustread for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it.

    Today, so-called “wild foods” are becoming expensive commodities, served to the wealthy in top restaurants. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva traces our relationship to wild foods and shows what we sacrifice when we domesticate them—including biodiversity, Indigenous knowledge, and an important connection to nature.Along the way, she samples wild foods herself, sipping elusive bird’s nest soup in Borneo and smuggling Swedish moose meat home in her suitcase. Thoughtful, ambitious, and wide-ranging, Feasting Wild challenges us to take a closer look at the way we eat today.

    This discovery set her on a time-sensitive mission: to understand how her own family had somehow wound up in Canada.Chop Suey Nation weaves together Hui’s own family history with those dozens of Chinese restaurant owners from coast to coast. Along her trip, she meets a Chinese-restaurant owner/small-town mayor, the owner of a Chinese restaurant in a Thunder Bay curling rink, and the woman who runs a restaurant alone on the very remote Fogo Island. Hui also explores the fascinating history behind “chop suey” cuisine, detailing the invention of classics like “ginger beef” and “Newfoundland chow mein,” and other uniquely Canadian fare like the “Chinese pierogi” of Alberta.Hui, who grew up in authenticity-obsessed Vancouver, starts out her journey with a dim view of “fake" small-town Chinese food. But along the way she comes to understand the values that drive these restaurants — perseverance, entrepreneurialism and deep love for family. Using her own family’s story as a touchstone, she reveals the importance of these restaurants to this country’s history and makes the case for why chop suey cuisine is quintessentially Canadian.

    Here is the dramatic - and tragic - story of Versailles and the men and women who made it their home.

    Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked culinary upheaval around the world as ingredients were traded and fought over, and populations desperately walked the line between satiety and starvation.Parallel to the history books, a second, more obscure history was also being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. Food Fights and Culture Wars: A Secret History of Taste explores the mysteries at the intersection of food and society, and attempts to make sense of the curious area between fact and fiction.Beautifully illustrated with material from the collection of the British Library, this wide-ranging book addresses some of the fascinating, forgotten stories behind everyday dishes and processes. Among many conspiracies and controversies, the author meditates on the connections between the French Revolution and table settings, food thickness and colonialism, and lemonade and the Black Plague.

    She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.

    The dream of a railroad across America had at last come true. This book tells the story of swaggering men with big plans, of an America emerging from the Civil War and reaching its manifest destiny. The men who imagined the transcontinental railroad were impassioned profiteers, an unlikely, often ruthless band, guilty of both financial double-dealing and ferocious ingenuity. When ice delayed operations in the Sierra Nevadas, the men of the Central Pacific formed the Summit Ice Company and sold their problem to California saloons. When herds of buffalo ripped up the tracks, the men of the Union Pacific brutally slaughtered tens of thousands of them. (Thus the legend of Buffalo Bill was born.) While his partners finagled in Washington and on Wall Street, Jack Casement, a former Union general, dressed in a fur coat, a Cossack hat, and shining cavalry boots and carrying a pistol and a bullwhip, drove the workers of the Union Pacific to new track-laying records. Meanwhile, from the West, thousands of Chinese immigrants blasted, climbed, and inched their way through the perilous California mountains. The railroad transformed the country forever. It decimated the Plains Indian culture by destroying the herds of buffalo that sustained it. It augmented the timber and steel industries; it opened up the West for commerce. Farms grew up along the length of the rails. Thousands of immigrants from Asia and Europe came here to build the iron road. Most important, it united a nation. The story of the railroad is capitalist theater, starring powerful politicians and generals and con artists. Set in opulent parlor cars, well-heeled boardrooms, and rowdy frontier towns, on desolate plains and deadly gorges, it is a story of vision and corruption, of empire building at its most vulgar and glorious. John Williams combines scholarship with personalities, historical analysis with plain old tall tales, to tell a story that will appeal to readers of American history and adventure and to lovers of the American West. The Transcontinental Railroad is an epic of every sense.

    Or is it? John Reader’s narrative on the role of the potato in world history suggests we may be underestimating this remarkable tuber. From domestication in Peru 8,000 years ago to its status today as the world’s fourth largest food crop, the potato has played a starring—or at least supporting—role in many chapters of human history. In this witty and engaging book, Reader opens our eyes to the power of the potato.Whether embraced as the solution to hunger or wielded as a weapon of exploitation, blamed for famine and death or recognized for spurring progress, the potato has often changed the course of human events. Reader focuses on sixteenth-century South America, where the indigenous potato enabled Spanish conquerors to feed thousands of conscripted native people; eighteenth-century Europe, where the nutrition-packed potato brought about a population explosion; and today’s global world, where the potato is an essential food source but also the world’s most chemically-dependent crop. Where potatoes have been adopted as a staple food, social change has always followed. It may be “just” a humble vegetable, John Reader shows, yet the history of the potato has been anything but dull.

    At the beginning of the seventeenth century, however, Run's harvest of nutmeg turned it into the most lucrative of the Spice Islands, precipitating a fierce and bloody battle between the all-powerful Dutch East India Company and a small band of ragtag British adventurers led by the intrepid Nathaniel Courthope. The outcome of the fighting was one of the most spectacular deals in history: Britain ceded Run to Holland, but in return was given another small island, Manhattan. A brilliant adventure story of unthinkable hardship and savagery, the navigation of uncharted waters, and the exploitation of new worlds, Nathaniel's Nutmeg is a remarkable chapter in the history of the colonial powers.

    As Curator of Books at Harvard University's Schlesinger Library, Haber has access to more than 16,000 cookbooks from which she has drawn inspiring and often surprising cooking stories from the 1840s to the present: a Confederate Jewish woman's ancestral chicken soup which helped improve institutional food overall; the well-groomed, upright "Harvey Girl" waitresses who helped civilize America's western frontier; and the Graham Cracker, which was created by a fanatic Seventh-Day Adventist trying to curb sexual appetites. With recipes throughout, Haber's fascinating survey adds a delicious new dimension to America's cultural heritage.