A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.

    The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions.

    It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious - or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives - perhaps our most important gastronomic tool - predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen - mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    An Edible History of Humanity is a pithy, entertaining account of how a series of changes—caused, enabled, or influenced by food—has helped to shape and transform societies around the world. The first civilizations were built on barley and wheat in the Near East, millet and rice in Asia, and corn and potatoes in the Americas. Why farming created a strictly ordered social hierarchy in contrast to the loose egalitarianism of hunter-gatherers is, as Tom Standage reveals, as interesting as the details of the complex cultures that emerged, eventually interconnected by commerce. Trade in exotic spices in particular spawned the age of exploration and the colonization of the New World. Food's influence over the course of history has been just as prevalent in modern times. In the late eighteenth century, Britain's solution to food shortages was to industrialize and import food rather than grow it. Food helped to determine the outcome of wars: Napoleon's rise and fall was intimately connected with his ability to feed his vast armies. In the twentieth century, Communist leaders employed food as an ideological weapon, resulting in the death by starvation of millions in the Soviet Union and China. And today the foods we choose in the supermarket connect us to global debates about trade, development, the environment, and the adoption of new technologies. Encompassing many fields, from genetics and archaeology to anthropology and economics—and invoking food as a special form of technology—An Edible History of Humanity is a fully satisfying discourse on the sweep of human history.

    This history reaches far back to the earliest civilisation in the Americas, and it was the Olmecs not the Aztecs who can be rightly named as the inventors of chocolate. Told with flair and wit, this history of cacoa looks at its ancient Mexican roots, questioning how it became the food of the gods, its ritual significance, and how it was used as a currency in trade among the Olmec. Piecing together a range of archaeological, documentary and pictorial evidence, Sophie and Michael Coe discuss the Theobrama cacoa tree, the chemical properties of cacao and its early domestication and use. The story of chocolate continues under the Aztecs and their first encounters with the Europeans. The authors trace the transformation and renaming of cacao as it made its way to the chocoholics of Europe - the white-skinned perfumed, bewigged, overdressed royalty and nobility'. Finally, Coe and Coe discuss its years of competititon with tea and coffee as the preferred hot beverage, its links with the Church, and its surrender to the industrialisation of the 19th century which withdrew the mystique of this luscious mouth-watering treat and turned it into an everyday, mass-produced, highly calorific product.

    And, like most consumers, he often reads the ingredients label -- without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss -- and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients -- where they come from, how they are made, how they are used -- and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name -- all for the sake of creating a simple snack cake. An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.

    Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality.But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, Extra Virginity is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."

    With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

    Presented as a meal, each chapter represents a different course or garnish. Borrowing from Byron's classic poem "Don Juan" for her title ("Since Eve ate apples, much depends on dinner"), writer Margaret Visser looks to the most ordinary American dinner for her subject - corn on the cob with butter and salt, roast chicken with rice, salad dressed in lemon juice and olive oil, and ice cream - submerging herself in the story behind each food. In this indulgent and perceptive guide we hear the history of Corn Flakes, why canned California olives are so unsatisfactory (they're picked green, chemically blackened, then sterilized), and the fact that in Africa, citrus fruit is eaten rind and all. For food lovers of all kinds, this unexpectedly funny and serious book is a treasure of information, shedding light on one of our most favorite pastimes.

    In this updated edition of the classic work, Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous “Coffee Crisis” that caused global prices to plummet to the rise of the Fair Trade movement and the “third-wave” of quality-obsessed coffee connoisseurs. As the scope of coffee culture continues to expand, Uncommon Grounds remains more than ever a brilliantly entertaining guide to the currents of one of the world’s favorite beverages.

    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 waters around Africa to India on a quest for Christians--and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries. "Spice: The History of a Temptation "is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex--and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove. We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king's ostentation, as a mummy's deodorant, as the last word in haute cuisine. Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover howspice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life. "Spice "is a delight to be savored.

    It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. It covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking-which is, of course, the history that led up to American colonial cooking as well-Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.

    New York Times reporter and Chinese-American (or American-born Chinese), Jennifer 8 Lee, traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country.

    Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.