Paperback (1 to 2 lbs)

Wisconsin

Gastronomica

Gastronomica Spring 2005

Heavy Hardcover (2 to 4 lbs)

"This wide-ranging and comprehensive reference history covers in one volume the history of foodstuffs, the story of cuisine and the social history of eating. From the origins of mankind, and the transition from a vegetable to an increasingly carnivorous diet, the story unfolds of the interrelationship between people and diet, between particular foods and social mores, between dietary custom and cuisine." "A strong theme of natural history runs through the book. Bees and honey are examined and discussed, as are pulses, soya, fungi, cereals and the sources of vegetable oils. Game and meat of all kinds from poultry to horsemeat are described, as are all kinds of sea foods. Domestic animals, vegetable and fruit farming, fish farming and other human initiatives are compared with the economic markets they serve, and the dietary effects they have. Foods of pleasure, from confectionery to wine, from coffee to caviare are also covered." "This vast survey concludes with an investigation of scientific issues, including methods of food preservation, dietetics and the importance of vitamins. A selection of significant illustrations is included in the text, and there is a comprehensive bibliography and index." "The French edition of this book won the History Prize of the Societe des Gens de Lettres de France."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved

History of Food

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The Evolution of Women Professional Chefs

"A Woman's Place is in the Kitchen" provides a provocative survey of over 7,000 working in women in the foodservice industry across the United States.

A Woman's Place Is in the Kitchen

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Hardcover (1 to 2 lbs)

Stories, Recipes, and More from NPR's the Kitchen Sisters

"The Kitchen Sisters off-beat kitchen stories make me want to walk through my neighborhood, go on a road trip and eat the food of family -- they have heart."
Francis Ford Coppola

Hidden Kitchens, the popular and highly acclaimed radio series on NPR's Morning Edition, is the inspiration for a new book by the Peabody Award-winning producers, The Kitchen Sisters, Davia Nelson & Nikki Silva. Hidden Kitchens explores the world of street corner cooking, legendary meals, kitchen rituals, and visionaries - how communities come together through food.

When the Hidden Kitchens project began, The Kitchen Sisters and co-producer Jay Allison, opened up a NPR Hotline and asked listeners, "What food traditions are disappearing from your life?" "Who glues your community together through food?" Hundreds of listeners called to share their stories, tips and rituals.

Hidden Kitchens: Stories, Recipes and More interweaves stories and characters from the radio series, with phone messages from listeners and a wealth of new material from the enormous archive of interviews, photographs, and recipes gathered for the series.

There are stories about a midnight cabyard kitchen on the streets of San Francisco, makeshift kitchens crammed in the racing pits of NASCAR, a secret civil rights kitchen tucked away in a house in Montgomery, and the most unexpected hidden kitchen of all, The George Foreman Grill. The reader gets a peek inside the world of secret, little known, private kitchens, where traditions are carried on and communities are tended and fed - from the freighter galleys of the Great Lakes, to fire pits in Kentucky, to a fennel patch in San Francisco.

Hidden Kitchens is a sometimes poignant, sometimes wild chronicle of American life and how family and community traditions are passed along through food.

Hidden Kitchens

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The French Kitchen and Table from 1300 To 1789

In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.

Savoring the Past

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Stories of Dinner as a Work of Art

Eating is biological," said Carolin Young in an interview with Food & Wine magazine. "Dining is everything beyond that. It's what makes us human." Lavishly illustrated throughout, Apples of Gold in Settings of Silver is a celebration of this philosophy, where the universal impulse to dine elegantly is on exquisite display. In these rich pages, banqueting ascends to the ultimate work of art, engaging all five senses. In thrilling detail, the book travels through ten centuries of European history to tell the stories of twelve legendary dinner parties. These tales have pageantry to spare -- from the lofty ritual of Catholic feast days at Cluny Abbey to the pleasurable voyeurism of Casanova's soupers intimes, seduction dinners, to the food antics of the twentieth-century Surrealists. After all, it is at the table that human beings enact the theater of their lives. "Dining isn't just about food," Young told New York magazine. "It's about the architecture, the ambience, the silver, the porcelain, the people." Apples of Gold in Settings of Silver extends the gracious invitation to meet some of Europe's most fascinating personalities, to sample the food and the music, the wardrobe and etiquette that marked such infamous occasions as Titian's nature-worshipping picnics, Talleyrand's foreign-affairs soirées, and the entertainments of the Vienna Secession, inspired by the time-honored adage, "Eat, drink, and be merry, for tomorrow we die." In the telling emerge such important developments in the history of dining as the European discovery of porcelain-making techniques, the introduction of the fork, and the arrival of turkeys from the New World. The book presents a voluptuous intermingling of some of the greatest art, music, and theater ever produced at the table. These dozen stories are each a distinct example of how banqueting nurtures our spirits as well as our bodies.

Apples of Gold in Settings of Silver

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The Authorized Biography of Elizabeth David

Elizabeth David's reputation as one of the most influential food writers of the twentieth century rests primarily on her first five books. Mediterranean Food appeared in 1949 when England was still on wartime rations. Before long every self-respecting cook had a copy of it in the kitchen; between 1955 and 1985, more than a million copies of her book were sold. Elizabeth's aim was to bring flavor of these blessed lands of sun and sea and olive trees" into English homes, and her books transformed a generation of cooks by demystifying unfamiliar ingredients like garlic, red peppers and olive oil that have since become everyday cooking staples.

Born in 1913 to a wealthy, well-connected family, Elizabeth Gwynne was privately educated until the age of sixteen, when she was sent to France to learn the language and study at the Sorbonne. After being "finished" in Paris and Munich, she returned to London and worked briefly as an actress, but left again to explore Europe. At the age of twenty-six, she and her married lover, Charles Gibson-Cowan, set-off on a boat bound for Greece. Trapped in Antibes by the war, Elizabeth came under the spell of Norman Douglas, one of the most important influences in her life. She and Charles set sail again just as Italy entered the war, only to find themselves interned in Messina, accused of espionage. Eventually they reached Athens. They spent the winter in 1940-41 on a Greek Island, where Elizabeth first started to cook Mediterranean food.

The German invasion of the Balkans forced them to join refugees fleeing to Egypt. In the raffish Fortunes of War of Alexandria and Cairo, Elizabeth flourished and came to know writers such as Lawrence Durrell and Patrick Leigh Fermor. She also met Tony David, an officer in the Indian army. He proposed to her by letter from Italy and, to the astonishment of her friends, she accepted. After the war and a few months in India, Elizabeth returned to gray rationed England.

Exasperated by the bleakness of English food, she put pen to paper and wrote Mediterranean Food, a book that caught the imagination of a generation was soon followed by French Country Cooking, Italian Food, French Provincial Cooking, and many other titles. In the course of the next decade, the happiest of her life, Elizabeth's books and articles inspired a cookery revolution.

Working from an extensive archive of personal papers, Artemis Cooper reveals the powerful tensions between Elizabeth David's private world and the image of the successful woman she presented to her public. It is a story that even some of her closest friends never knew.

Writing at the Kitchen Table

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The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution

In an authorized biography-the story of Alice Waters, Chez Panisse, and the San Francisco 1970s counterculture food revolution that invented "American cuisine" Not so long ago it was nearly impossible to find a cappuccino or a croissant in this country, and goat cheese and mesclun lettuce were virtually unheard of. Most people had no idea what "organic" food was, and even fewer thought about "sustainable farming." But in 1971, in a corner of Berkeley, California, a young Francophile named Alice Waters opened a small counterculture restaurant for her friends called Chez Panisse and launched an entirely new way of thinking about and serving food in America. Without an ounce of business sense or financial discipline, Alice relied on the coterie of devoted friends and followers who developed around her and on her strong principles of, among other things, using only locally grown and organic ingredients at the peak of their seasons, to keep her restaurant afloat. It was a reckless, extravagant, inexperienced venture that would have failed at any other time and place, but that instead-somehow-turned into a food revolution. Today, Alice Waters may be the most important figure in the culinary history of North America. Chez Panisse revolutionized what it means to eat out and gave birth to a new nationwide cuisine-the first in this country not associated with a single region or ethnic group, the first "American" cuisine. Gourmet's 2002appraisal ranked Chez Panisse as the best restaurant in America, and The New York Timeshas called Alice "the mother of American cooking." Alice has become a public figure, revered and idolized by many. The first "foodie," she has become a famous chef, activist, advocate, and spokeswoman whose personal beliefs have become the values of an entire food movement. But her complex personal character is hardly known at all. Thomas McNamee was selected by Alice to document her story and was given exclusive access to her and her closest friends, to the Chez Panisse archives, and to private collections and memorabilia. As the story unfolds over the decades, we learn of her many passionate loves, her marriage, her divorce, the birth of her daughter Fanny, her failures, her critics. We come to know the extraordinary cast of characters who have formed the ever-shifting Chez Panisse community-a make-shift family with complex relationships, competing interests, and a strange, almost cultish, devotion to each other and to their work.

Alice Waters and Chez Panisse

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The Biography of Julia Child

Julia Child became a household name when she entered the lives of millions of Americans through our hearts and kitchens. Yet few know the richly varied private life that lies behind this icon, whose statuesque height and warmly enthused warble have become synonymous with the art of cooking. In this biography we meet the earthy and outrageous Julia, who, at age eighty-five, remains a complex role model. Fitch, who had access to all of Julia's private letters and diaries, takes us through her life, from her exuberant youth as a high-spirited California girl to her years at Smith College, where she was at the center of every prank and party. When most of her girlfriends married, Julia volunteered with the OSS in India and China during World War II, and was an integral part of this elite corps. There she met her future husband, the cosmopolitan Paul Child, who introduced her to the glories of art, fine French cuisine, and love. Theirs was a deeply passionate romance and a modern marriage of equals. Julia began her culinary training only at the age of thirty-seven at the Cordon Bleu. Later she roamed the food markets of Marseilles, Bonn, and Oslo. She invested ten years of learning and experimentation in what would become her first bestselling classic, Mastering the Art of French Cooking. Now, her career is legend, spanning nearly forty years and still going strong. Generations love the humor and trademark aplomb that have made Julia a household name. Resisting fads and narrow, fanatical conventions of health-consciousness, Julia is the quintessential teacher. The perfect gift for food lovers and a romantic biography of a woman modern before her time, this is a truly American life.

Appetite for Life

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Making, Using and Enjoying Sweet and Hard Cider, 3rd Edition

Discover the pleasures of making and drinking cider. From choosing the right apples through reaping the liquid rewards of a successful pressing, this classic guide has you covered. With detailed drawings of cider-making equipment, methods, and set-up, even a novice juicer will enjoy sweet and spicy gallons in no time. Annie Proulx and Lew Nichols provide insightful, time-tested advice enlivened by a smattering of historical anecdotes. Whether you like your cider sweet or hard, you're sure to find a recipe that satisfies. 

 

Cider

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A Story of Nature, Adventure, Commerce and Obsession

Delicious, lethal, hallucinogenic and medicinal, fruits have led nations to war, fueled dictatorships and lured people into new worlds. An expedition through the fascinating world of fruit, The Fruit Hunters is the engrossing story of some of Earth's most desired foods.

In lustrous prose, Adam Leith Gollner draws readers into a Willy Wonka-like world with mangoes that taste like piña coladas, orange cloudberries, peanut butter fruits and the miracle fruit that turns everything sour to sweet, making lemons taste like lemonade. Peopled with a cast of characters as varied and bizarre as the fruit -- smugglers, inventors, explorers and epicures -- this extraordinary book unveils the mysterious universe of fruit, from the jungles of Borneo to the prized orchards of Florida's fruit hunters to American supermarkets.

Gollner examines the fruits we eat and explains why we eat them (the scientific, economic and aesthetic reasons); traces the life of mass-produced fruits (how they are created, grown and marketed) and explores the underworld of fruits that are inaccessible, ignored and even forbidden in the Western world.

An intrepid journalist and keen observer of nature -- both human and botanical -- Adam Leith Gollner has written a vivid tale of horticultural obsession.

Claire Menck

@biblio.file

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University of California Press

Gastronomica

University of California Press

Gastronomica

University of California Press

Gastronomica Spring 2005

Maguelonne Toussaint-Samat; Anthea Bell (Translator)

History of Food

Ann Cooper

A Woman's Place Is in the Kitchen

Davia Nelson; Nikki Silva

Hidden Kitchens

Barbara Ketcham Wheaton

Savoring the Past

Carolin C. Young

Apples of Gold in Settings of Silver

Artemis Cooper

Writing at the Kitchen Table

Thomas McNamee; R. W. Apple (Foreword by); Thomas Mcnamee

Alice Waters and Chez Panisse

Noel Riley Fitch

Appetite for Life

Lew Nichols; Annie Proulx

Cider

Adam Leith Gollner

The Fruit Hunters

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University of California Press

Gastronomica

University of California Press

Gastronomica

University of California Press

Gastronomica Spring 2005

Maguelonne Toussaint-Samat; Anthea Bell (Translator)

History of Food

Ann Cooper

A Woman's Place Is in the Kitchen

Davia Nelson; Nikki Silva

Hidden Kitchens

Barbara Ketcham Wheaton

Savoring the Past

Carolin C. Young

Apples of Gold in Settings of Silver

Artemis Cooper

Writing at the Kitchen Table

Thomas McNamee; R. W. Apple (Foreword by); Thomas Mcnamee

Alice Waters and Chez Panisse

Noel Riley Fitch

Appetite for Life

Lew Nichols; Annie Proulx

Cider

Adam Leith Gollner

The Fruit Hunters

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