Beginning with the pivotal role of cooks in the Civil Rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to a hotbed of American immigration. In so doing, he traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. This is a people's history of the modern South told through the lens of food.Food was a battleground in the Civil Rights movement. Access to food and ownership of culinary tradition was a central part of the long march to racial equality. THE POTLIKKER PAPERS begins in 1955 as black cooks and maids fed and supported the Montgomery Bus Boycott and it concludes in 2015 as a Newer South came to be, enriched by the arrival of immigrants from Lebanon to Vietnam to all points in between.Along the way, THE POTLIKKER PAPERS tracks many different evolutions of Southern identity --first in the 1970s, from the back-to-the-land movement that began in the Tennessee hills to the rise of fast and convenience foods modeled on Southern staples. Edge narrates the gentrification that gained traction in North Carolina and Louisiana restaurants of the 1980s and the artisanal renaissance that reconnected farmers and cooks in the 1990s and in the 00s. He profiles some of the most extraordinary and fascinating figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Edna Lewis, Paul Prudhomme, Craig Claiborne, Sean Brock, and many others.Like many great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, masters ate the greens from the pot and set aside the left-over potlikker broth for their slaves, unaware that the broth, not the greens, was nutrient-rich. After slavery, potlikker sustained the working poor, black and white. In the rapidly gentrifying South of today, potlikker has taken on new meanings as chefs have reclaimed the dish.Over the last two generations, wrenching changes have transformed the South. THE POTLIKKER PAPERS tells the story of that change--and reveals how Southern food has become a shared culinary language for the nation.Music Copyright (c) 2012, Lee Bains III

    Beeton's Book of Household Management is a volume of insight and common sense. Written by what one might now describe as a Victorian Martha Stewart, the book offers advice on fashion, child-care, animal husbandry, poisons, and the management of servants. To the modern reader expecting stuffy verbosity or heavy moralizing, Beeton's book is a revelation: it explores the foods of Europe and beyond, suggesting new food stuffs and techniques, mixing domestic advice with discussions of science, religion, class, industrialism and gender roles. Alternately frugal and fashionable, anxious and self confident, the book highlights the concerns of the growing Victorian middle-class at a key moment in its history. This abridged edition serves as a cookery book, while documenting a significant aspect of Victorian social and cultural history.

    Lucy Worsley takes us through the bedroom, bathroom, living room and kitchen, covering the architectural history of each room, but concentrating on what people actually did in bed, in the bath, at the table, and at the stove.

    Praised as "radiant with maxims to live by" in The New York Times Book Review and "accessible, reliable and comprehensive" in The Washington Post, What to Eat is an indispensable resource, packed with important information and useful advice from the acclaimed nutritionist who "has become to the food industry what . . . Ralph Nader [was] to the automobile industry" (St. Louis Post-Dispatch).How we choose which foods to eat is growing more complicated by the day, and the straightforward, practical approach of What to Eat has been praised as welcome relief. As Nestle takes us through each supermarket section—produce, dairy, meat, fish—she explains the issues, cutting through foodie jargon and complicated nutrition labels, and debunking the misleading health claims made by big food companies. With Nestle as our guide, we are shown how to make wise food choices—and are inspired to eat sensibly and nutritiously.Now in paperback, What to Eat is already a classic—"the perfect guidebook to help navigate through the confusion of which foods are good for us" (USA Today).

    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.

    When asked who has influenced them most, chefs from New York to Little Washington to Charleston cite Ms. Lewis and her classic collection of recipes, In Pursuit of Flavor, first published in 1988. Edna Lewis learned to cook by watching her mother prepare food in their kitchen in a small farming community in Virginia. Because she was raised at a time when the vegetables came from the garden, fruit from the orchard, pickles, relishes, chutney, and jellies from quick canning, and meat from the smokehouse, Edna Lewis knows how food should taste. Every recipe included in her cookbook, both old friends and new discoveries, reflects her memory of and continuing search for good flavor.

    Based on diaries, letters, memoirs, official reports, the works of modern social historians and the literature of every period, The English traces the development of English society over nine hundred years.The chapters range far and wide over life in castles, palaces and monasteries, in the homes of rich merchants and in the hovels of peasants, describing the work and play of the inhabitants, their clothes and food and possessions, their servants and animals, their pleasures and suffering, their beliefs and attitudes, their schools, fairs, shops and markets, hospitals and prisons, theatres and churches, farms and factories, taverns and brothels. Every aspect of medieval and modern life is covered in detail. We learn about medieval meals and games, poachers and priests, tournaments and pageants; fifteenth-century universities; sixteenth-century plagues and seventeenth-century libraries, music rooms, nurseries, and witch-hunts; eighteenth-century parsons, coachmen and doctors; nineteenth-century noblemen, factory girls and cricketers; twentieth-century maidservants, landladies and motorists.

    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.

    This text sets out to explain what life was like in the most immediate way, through taking the reader to the Middle Ages, and showing everything from the horrors of leprosy and war to the ridiculous excesses of roasted larks and haute couture.

    Reading it is like unravelling the bandages on a mummy to find the face of the past staring back in all its terrible and poignant humanity’ Financial TimesA groundbreaking account of what it was like to live in a Victorian body from one of our best historians.Why did the great philosophical novelist George Eliot feel so self-conscious that her right hand was larger than her left?Exactly what made Darwin grow that iconic beard in 1862, a good five years after his contemporaries had all retired their razors?Who knew Queen Victoria had a personal hygiene problem as a young woman and the crisis that followed led to a hurried commitment to marry Albert?What did John Sell Cotman, a handsome drawing room operator who painted some of the most exquisite watercolours the world has ever seen, feel about marrying a woman whose big nose made smart people snigger?How did a working-class child called Fanny Adams disintegrate into pieces in 1867 before being reassembled into a popular joke, one we still reference today, but would stop, appalled, if we knew its origins?Kathryn Hughes follows a thickened index finger or deep baritone voice into the realms of social history, medical discourse, aesthetic practise and religious observance – its language is one of admiring glances, cruel sniggers, an implacably turned back. The result is an eye-opening, deeply intelligent, groundbreaking account that brings the Victorians back to life and helps us understand how they lived their lives.

    Fisher" (Connoisseur). From nineteenth-century famine-struck Ireland to the India of the British Raj, from the bachelor's kitchen to the Italian cucina, Thorne is an entertaining, erudite, and inventive guide to culinary adventuring and appreciation.

    To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.The Jemima Code presents more than 150 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 by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

    A cookbook designed to recreate the atmosphere of dining on the famous, doomed luxury liner serves up such recipes as Lobster Thermidor, Quail's Eggs in Aspic with Caviar, and Poached Salmon with Dilled Mousseline Sauce and Cucumber.

    Leading the reader through the underbelly of the Georgian city via the Gin Craze, detouring through the Empire (with a G&T in hand), to the emergence of cocktail bars in the West End, the story is brought right up to date with the resurgence of class in a glass - the Ginnaissance. As gin has crossed paths with Londoners of all classes and professions over the past three hundred years it has become shorthand for metropolitan glamour and alcoholic squalor in equal measure. In and out of both legality and popularity, gin is a drink that has seen it all. Gin Glorious Gin is quirky, informative, full of famous faces - from Dickens to Churchill, Hogarth to Dr Johnson - and introduces many previously unknown Londoners, hidden from history, who have shaped the city and its signature drink.

    You'll feel like you're in your grandma's kitchen, where she teaches you the secrets of her tender, flakey pie crust and shares recipes taken from handwritten 19th century cooking journals, recipes like Dutch Oven Apple Cherry, Vanilla Crumb, Fresh Raspberry, Louisianna Peanut, Sour Cherry Ammaretto, and dozens more. There are also scores of vintage photos, pie insults, pie superstitions, pie advice, why men love pies and tips on how to host your own pie contest.