New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography.
Barbecue, fried chicken, chili, and steak: these foods immediately call to mind Kansas City's reputation for fantastic cuisine. This food biography tells the story of how geography, politics, arts, race, and culture came together to create these iconic foods and fuel a Kansas City food renaissance that is now finding renewed popularity and ......
Chicago, situated at the crossroads of America, has long been known for its restaurants and cuisine. Its food history highlights the history of Chicago as a place where cultures meet and clash and food is manufactured for the world. This book vividly recounts the history of food, dining, and cuisine in this quintessential American city.
The Surprising History of Food and Drink in the Skies
This book explores the history of food in flight from hydrogen balloons to the space station: what was served, how and why; the problems with heating, cooling, and serving technology; logistics; overcoming cultural barriers; and the effect of altitude on our senses of taste and smell.
The infant city called The Clearing was a bald patch amid a stuttering wood. The Clearing was no booming metropolis; no destination for gastrotourists; no career-changer for ardent chefs - just awkward, palsied steps toward Victorian gentility. In the decades before the remaining trees were scraped from the landscape, Portland's wood was still a ......
Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining accommodations and more, Jeri Quinzio brings to life the history of cuisine and dining in railroad cars from the early days through today.
Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods
Small Batch details the history and changing social implication of artisanal foods, from the days of early American settlers to the present explosion of small-batch and artisanal food businesses. Interviewing over fifty artisanal producers, Cope details the influences, challenges, and evolving identity of these modern craft industries.
Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue-both outdoor grilling and traditional slow cooking; restaurant and home cooking; international barbecue; specific foods; and the idea of the barbecue as a gathering.
Brunch is the decadent meal of the week; a mix of the savory and salty, sweet and indulgent. Not exclusively an American phenomenon, brunch is also shared in South Asia, the Middle East, and parts of Europe. This volume examines and explores how brunch has evolved historically, developed cross-culturally, and claimed its place in popular culture.
