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Historic Restaurants of Washington, D.C.: Capital Eats (American Palate Ser.)
by John DeFerrariDiscover the culinary heritage of America&’s capitol with this guide to Washington, D.C.&’s historic restaurants and storied local eateries. While today&’s foodies enjoy the latest culinary trends of Logan Circle and the H Street corridor, Washington's first true restaurants opened around 1830. Waves of immigrants introduced a global mix of ingredients to the capital&’s eager palates by opening eateries like the venerable China Doll Gourmet and Cleveland Park's Roma Restaurant. By the twentieth century, the variety and quality of cuisine was astounding. Diners could have tea at Garfinckel's Greenbrier or lunch at local favorites such as Little Tavern Diner or Ben's Chili Bowl. For an elegant evening, fine restaurants like Rive Gauche and the Monocle satisfied the most sophisticated gastronome. With careful research and choice recipes, &“Streets of Washington&” blogger John DeFerrari chronicles the culinary and social history of the capital through its restaurants, tasting his way from the lavish Gilded Age dining halls of the Willard Hotel to the Hot Shoppe's triple-decker Mighty Mo.
Historic Rhode Island Farms (Landmarks)
by Robert A. GeakeDating back to the colonial era, the historic barns and outbuildings of Rhode Island have withstood the test of time. From the state's early barnyard taverns to the modern-day horse and dairy farms that populate rural Rhode Island, each of these buildings has a story to tell. In the mid-eighteenth century, the Narragansett planters bred horses on their farms in southern Rhode Island. Later, dairy farms sprang up across the region. Milking barns were built on the largest farms in the state, including the Theinhert Dairy Farm and Barn in Lincoln. Before the advent of electric trolleys, urban barns sheltered horses for early tramcar transportation. Each barn is a beloved reminder of the state's history. Join author Robert A. Geake as he explores the origins and evolution of Rhode Island's farms.
The History and Natural History of Spices: The 5,000-Year Search for Flavour
by Ian AndersonSpices have been highly valued since at least the Bronze Age, with the so-called Spice Trade, spanning Asia to the Mediterranean, developing from the late centuries BC. By the first century AD, Roman society spent vast sums fuelling their demand for spices, importing black pepper from India and other exotics from further afield. Importing spices from the east was a daunting and dangerous task, whether by ship across the Indian Ocean, a perilous round journey of many months, or by caravan overland along the myriad routings of the Silk Road, or other trade routes. The search for spices in the 15th and 16th centuries led to Columbus' discovery of America (and the discovery of chilli in Cuba and Hispaniola); Vasco da Gama's proving of the route to India around the coast of Africa; and Magellan's discovery of the western route to the Spice Islands. This comprehensive book both reviews spices and their histories of uses, botanical descriptions and classifications, as well as delving into the trade routes and importance of spice through history in driving global events.
History in a Glass
by Ruth ReichlWhen Gourmet magazine debuted in the 1940s, America’s wineries were still reeling from the lingering effects of Prohibition and the loss of wines from war-torn Europe. But for every closed door, there was an open bottle: The bleak postwar years were actually a prelude to today’s unprecedented and widespread appreciation for the grape. New York Times bestselling author Ruth Reichl reread sixty-five years of wine articles in Gourmet to select the best for History in a Glass. The result is a rollicking tale of great meals, great walks, and wonderful drinks as Americans discover the pleasures of wine. These marvelous essays were written by men and women who were not only on hand to witness wine’s boom but, in many cases, helped to foster the environment that made it thrive. The early days after World War II provided a great opportunity for James Beard and Frank Schoonmaker to reacquaint oenophiles with the joys of European wines. Through tireless dispatches from the Continent, they inspired American vintners to produce world-class wines on their own rich soil. In subsequent pieces, an impressive, surprisingly diverse roster of writers revel in the sensual and emotional pleasures of wine: the legendary Gerald Asher reflects on the many faces of Chianti; Hillaire Belloc dispenses bits of wisdom by the glass to his niece on her wedding day; the science fiction titan Ray Bradbury rhapsodizes about the earthy pleasures of dandelion wine; Kate Colman explores the moral quandary surrounding a friend’s unintentionally generous gift of a rare Bordeaux; Hugh Johnson reports on Hungarian varieties during the height of Cold War tensions in the early 1970s; even Gourmet’s current spirits editor, James Rodewald, reminisces on the first time he fell in love–with a bottle of Pinot Noir. With an Introduction by Ruth Reichl, and covering more than six decades of epicurean delights, History in a Glass is an astonishing celebration of all things good and grape. From the Hardcover edition.
A History of British Baking: From Blood Bread to Bake-Off
by Emma KayA cultural and social history of Britain’s breads, cakes, and pastries through the ages, from the author of Dining with the Victorians.The Great British Baking Show and its spinoffs are a modern-day phenomenon, but the British, of course, have been baking for centuries—and here, for the first time, is a comprehensive account of how Britain’s relationship with this much-loved art has changed, evolved, and progressed over time.Renowned food historian Emma Kay skillfully combines the related histories of Britain’s economy, innovation, technology, health, and cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. From pies to puddings, medieval ovens to modern-day mass consumption, the result is a deliciously fascinating read.
A History of Burley Tobacco in East Tennessee & Western North Carolina
by Billy Yeargin Christopher BickersBurley tobacco revolutionized the industry in east Tennessee and western North Carolina. What started from two farmers planting white burley in Greeneville ignited an agricultural revolution and significantly changed crops, production and quality. Burley transformed the tobacco industry with new cultivation techniques and a shift from dark and flue-cured tobacco. By the 1990s, burley tobacco production in the region had drastically declined, and it is a tradition that few local farmers still practice. Agricultural experts Billy Yeargin and Christopher Bickers take a nostalgic look at the historic rise of burley tobacco and its gradual decline.
History of Chocolate in York
by Paul Chrystal Joe DickinsonA deliciously illustrated historical tour of England&’s &“chocolate city.&” In the nineteenth century, York was renowned for confectionery—particularly chocolate. Treats like Kit Kat, Fruit Gums, All Gold, and Butterkist were made by York companies Rowntree&’s, Terry&’s, and M.A. Craven and Son. This new book is the first to chart the history of chocolate and confectionery manufacture and marketing by York companies, from their origins in the eighteenth century through to recent takeovers by Nestle, Tangerine, and Kraft. Revolutionary new products such as Easter eggs in the 1870s and chocolate assortments in the 1890s are covered—along with such crucial turn-of-the-century developments as milk chocolate and the chocolate bar. The significance to the industry of the Quaker movement is discussed, along with an examination of the impact of the world wars and the intervening depression. Fully illustrated throughout, this book provides both an enlightening view of the chocolate industry—from production, quality control, distribution, and marketing to packaging, design, and branding—as well a tasty morsel of British history.
A History of Chowder: Four Centuries of a New England Meal (American Palate Ser.)
by Robert S. Cox Jacob WalkerThe evolution of New England&’s famous culinary classic: chowder, in all its mouthwatering varieties—from the authors of Massachusetts Cranberry Culture. New England&’s culinary history is marked by a varying array of chowders. Early forms were thick and layered, but the adaptability of this beloved recipe has allowed for a multitude of tasty preparations to emerge. Thick or thin, brimming with fish or clams or corn, chowder springs up throughout the region in as many distinctive varieties as there are ports of call, yet always remains the quintessential expression of New England cuisine. Food writers and chowder connoisseurs Robert S. Cox and Jacob Walker dish out the history, flavors, and significance of every New Englander&’s favorite comfort food. Includes photos!
History of Christmas Food and Feasts
by Claire HopleyA celebration of Yuletide food through the centuries. This mouthwatering book celebrates classic Christmas stories and their food and feasts. Each chapter covers a different era and the important foodie tales of time, including Sir Gawain and the Green Knight, Jane Austen&’s festive celebrations, and Christmas with Dickens. Claire Hopley rediscovers the joys of literary Christmases and the meals enjoyed by classic characters, including Harry Potter&’s Christmas at Hogwarts with its impressive display of food, his first-ever feast after years of being neglected, and the Grinch&’s failed attempt to ruin Christmas by stealing the Who-pudding in Dr. Suess&’s children&’s tale How the Grinch Stole Christmas. With 40 must-try Christmas recipes, including a pork pie inspired by the one Pip gave to Magwitch in Charles Dickens&’s Great Expectations, a Christmas Pudding recipe like those described in Anthony Trollope&’s Orley Farm, as well as a turkey curry based on Helen Fielding&’s Bridget Jones&’s Diary, this book is the perfect gift for people who love Christmas, its traditions, and its foods, as well as a must-buy book for foodie booklovers who want to know more about Christmas feasts in their favorite tales.
A History of Connecticut Wine: Vineyard in Your Backyard (American Palate)
by Eric D. Lehman Amy NawrockiWine has been meticulously crafted in Connecticut ever since colonists discovered wild grapes growing on their land. At first glance the New England climate appears inhospitable for this fastidious fruit but a number of varieties thrive here, including pinot gris, chardonnay, cabernet franc, cayuga white and st. croix. These carefully cultivated grapes have produced wines of unique characteristics and surprising quality. Join local wine enthusiasts Eric D. Lehman and Amy Nawrocki as they explore the intricacies of the region's local blends, the vintners that craft them, and the people who taste them. With vineyards and wineries in every corner of the state you're likely to find one that suits your palate in your backyard
A History of Cookbooks: From Kitchen to Page over Seven Centuries (California Studies in Food and Culture #64)
by Henry NotakerA History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.
A History of English Food
by Clarissa Dickson WrightIn this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.
A History of Fair Trade in Contemporary Britain: From Civil Society Campaigns To Corporate Compliance
by Matthew AndersonThis book offers an original contribution to the empirical knowledge of the development of Fair Trade that goes beyond the anecdotal accounts to challenge and analyse the trading practices that shaped the Fair Trade model. Fair Trade represented a new approach to global trade, corporate social responsibility and consumer politics.
A History of Food in 100 Recipes
by William SitwellA riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine.We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A HISTORY OF FOOD IN 100 RECIPES is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.
A History of Honey in Georgia and the Carolinas (American Palate)
by April AldrichIn the late 1800s, Georgia and the Carolinas produced millions of pounds of honey and created a lasting legacy within the industry. The uses for the sweet nectar go well beyond flavor. Bee pollination extensively benefits agricultural crops in the area. Elements from the beehive are commonly used in popular cosmetics, medicines and mead. Beekeepers also face serious challenges like Colony Collapse Disorder. Join author and beekeeper April Aldrich as she traces the delectable history of honey and beekeeping throughout the region, from ancient apiaries to modern meaderies and beyond.
History of Nebraska Agriculture, A: A Life Worth Living (American Heritage)
by Jody L. DobsonOnce known as the “Great American Desert,” Nebraska’s plains and native grasslands today make it a domestic leader in producing food, feed and fuel. From Omaha to Ogallala, Nebraska’s founding farmers, ranchers and agribusiness leaders endured hardships while fostering kinships that have lasted generations. While many continued on the trails leading west, others from around the world stayed, seeking a home and land to cultivate. American Doorstop Project co-founders and authors Jody L. Lamp and Melody Dobson celebrate the state’s forgotten and untold agricultural history, highlighting more than a century and a half of agriculture industry, inventions and innovations in the Cornhusker State.
A History of North Carolina Wine: From Scuppernong to Syrah (American Palate)
by Alexia Jones HelsleyTake a journey through the long and exciting history of North Carolina grapes and vines. The state's native grapes grew with a wild abandon that uniformly impressed early explorers. Wine production, however, is another story--one with peaks and valleys and switchbacks. Alexia Jones Helsley recounts a tale of promise that was long unfulfilled, of disappointments and success and of competing visions and grapes. These pages speak to those intrigued by the romance of the native muscadines, appreciative of the complex varieties of North Carolina wine and fascinated by the enduring drama of human beings and their dreams. In the Old North State, the highly acclaimed vineyards of today have deep roots in the state's past.
A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy (American Palate Ser.)
by Marc HintonWith a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.
The History of Rioja Wine: Tradition and Invention (Routledge Studies of Gastronomy, Food and Drink)
by Ludger MeesThe History of Rioja Wine offers an informative, chronological and in-depth account of Rioja wine from the mid-nineteenth century to the present. This book illuminates the fascinating and largely unknown success story of Rioja wine. Drawing on illustrative sources, the volume traces the economic, social, cultural and political evolution of Rioja wine from the 1850s to the present day, concluding with a reflection on the lesson its appealing success story offers to any lover of history and wine. The book is adorned with historical photographs throughout, the majority previously unpublished. An ideal companion both for students interested in Spanish history and wine enthusiasts more generally, this volume offers readers the opportunity to uncork the secrets of Rioja’s wine.
A History of South Carolina Barbeque (American Palate Ser.)
by Lake E. High Jr.&“The guru of &’que . . . [is] well equipped for his mission: securing South Carolina&’s rightful claim as home to the nation&’s first and best barbeque&” (South Carolina Living). South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe—it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin&’ &’que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate. Includes photos! &“Of course, if one wants to taste the best, one needs to eat barbecue in South Carolina. As High repeatedly thumps into readers, the South, and South Carolina in particular, is home to real barbecue. Nevermind that hippie California TV-producer gobbledegook or those misguided cooking attempts by confused Northerners. Bless their hearts.&” —The Island Packet
The History of Sweets
by Paul ChrystalWe all know our sweets. We all remember sweets – objects of pure delight and the endless cause of squabbles, fights even, hoarding and swapping; a chance to gorge, suck, crunch and chew. But they’re by no means just a nostalgic thing of days past, and it’s not only children who love and devour sweets – gobstoppers, bulls eyes, licorice, seaside rock, bubble gum and the like; grown-ups of all ages are partial to a good humbug, or a lemon sherbet or two – in the car, (annoyingly) at the cinema or while out walking – wherever and whenever, the sweet is there, the sweet delivers and the sweet rarely disappoints. Sweets then are ubiquitous and enduring; they cross age, culture and gender boundaries and they have been around, it seems, forever. This book tells the story of sweets from their primitive beginnings to their place today as a billion pound commodity with its sophisticated, seductive packaging and sales, advertising and marketing. It explores the people’s favorites, past and present; but there is also a dark side to sweets – and this book does not shy away from the deleterious effect on health as manifested in obesity, tooth decay and diabetes. It delves into sweet and candy shops in supermarkets and markets, retro sweet shops, fudge makers, vintage sweets online, sweet manufacturing, chocolate, the grey line between sweets and ‘medicines’ ancient and modern. It goes round the world sucking, licking and crunching sweets from different countries and cultures and it examines how immigrants from all nations have changed our own sweet world.
The History of Tea and TeaTimes: As Seen in Books
by Claire HopleyAn engaging historical survey of tea in literature from ancient China to today. The History of Tea focuses on tea and tea time in books, plays, and poems. Whether used for flirtation or a reason to bring key characters together, this delightful book explores our relationship with tea through fiction. Divided into chapters to include a brief tea history, romantic teas and tea parties (from the infamous Boston Tea Party to the bizarre Madhatter&’s Tea Party), Claire Hopley takes us on a walk through the long, dark tea time—of literature. The use of recipes based on the scenes in the featured books is bound to appeal to readers.
The History of Texas Wine: From Spanish Roots to Rising Star (American Palate Ser.)
by Katherine Crain Neil CrainSample the untold history of Texas&’s wine industry in this book filled with fascinating stories and photos. Spanish colonists may have come to Texas to spread Christianity, but under visionary Father Fray Garcia, they stayed and raised grapes. Later immigrants brought their own burgundy tastes of home, creating a unique wine country. When a North American pest threatened European vines, it was Texan scientist T. V. Munson who helped save the industry overseas. When Prohibition loomed stateside, Frank Qualia's Val Verde Winery in Del Rio survived by selling communion wine—and it&’s now the longest-operating bonded winery in the state. Today, tourists flock to Texas vineyards, and the state sells more wine every year. Join local experts Kathy and Neil Crain and sample the untold story of Texas's wine industry, a 350-year story that is still reaching its savory peak.
A History of the World in 6 Glasses
by Tom StandageFrom beer to Coca-Cola, the six drinks that have helped shape human history Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola. Beer was first made in the Fertile Crescent and by 3000 B.C.E. was so important to Mesopotamia and Egypt that it was used to pay wages. In ancient Greece wine became the main export of her vast seaborne trade, helping spread Greek culture abroad. Spirits such as brandy and rum fueled the Age of Exploration, fortifying seamen on long voyages and oiling the pernicious slave trade. Although coffee originated in the Arab world, it stoked revolutionary thought in Europe during the Age of Reason, when coffeehouses became centers of intellectual exchange. And hundreds of years after the Chinese began drinking tea, it became especially popular in Britain, with far-reaching effects on British foreign policy. Finally, though carbonated drinks were invented in 18th-century Europe they became a 20th-century phenomenon, and Coca-Cola in particular is the leading symbol of globalization. For Tom Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite drink the same way again.
The History of Vegetarianism and Veganism: short, concise and easy to digest...
by Daniel HagenFor roughly ten generations, we have been living in an era of industrialisation. An era that keeps going non-stop. Humanity is, so to speak, in overdrive! This does also apply to our diets; meat has become a cheap mass-produced commodity and we eat sun-ripened papayas in the coldest winters. Common shrimps are caught in the Norther Sea, peeled in Morocco and then send back to Northern Germany where they are then sold and eaten as “freshly caught”. Meanwhile, there is more plastic floating around in the deep sea than maritime creatures. In a large part of the world, many humans are still suffering from malnutrition – in other parts of the globe, there has been a rapid increase in obesity, diabetes and the like. Considering this, one might think that a vegetarian and, in a wider sense, vegan approach to diets is a young phenomenon, that has sprung mainly from the wealthy, privileged classes of the First World. Though that is far from true!