{"title":"Food History and Scholarship Books","description":"\u003cscript type=\"application\/ld+json\"\u003e\n    {\n      \"@context\": \"https:\/\/schema.org\",\n      \"@type\": \"OfferCatalog\",\n      \"itemListElement\": [\n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"1\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/when-cooking-was-a-crime-masak-in-the-singapore-prisons-1970s-80s\", \n            \"name\": \"When Cooking Was a Crime: Masak in the Singapore Prisons, 1970s-80s\" \n          },\n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"2\",\n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/jewish-cuisine-in-hungary\",\n            \"name\": \"Jewish Cuisine in Hungary\"\n          }, \n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"3\",\n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/oishii-the-history-of-sushi\",\n            \"name\": \"Oishii: The History of Sushi\"\n          },\n                                        {\n            \"@type\": \"ListItem\",\n            \"position\": \"4\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/pigafettas-philippine-picnic-culinary-encounters-during-the-first-circumnavigation-1519-1522\", \n            \"name\": \"Pigafetta's Philippine Picnic: Culinary Encounters During the First Circumnavigation, 1519-1522\" \n          },\n\n                                        {\n            \"@type\": \"ListItem\",\n            \"position\": \"5\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/bills-quiet-revolution-a-japanese-american-artisan\", \n            \"name\": \"Bill's Quiet Revolution: A Japanese American Artisan of California Cuisine\"\n          },\n\n\n{\n            \"@type\": \"ListItem\",\n           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Inspired Creativity\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"9\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/bullipedia-unelaborated-products-definition-and-classification\", \n            \"name\": \"Bullipedia: Unelaborated Products: Definition and Classification (signed copy)\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"10\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/gastro-obscura-a-food-adventurers-guide\", \n            \"name\": \"Gastro Obscura: A Food Adventurer's Guide\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"11\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/american-cuisine-and-how-it-got-this-way\", \n            \"name\": \"American Cuisine, and How it Got This Way (Paperback)\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"12\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/potlikker-papers-the-a-food-history-of-the-modern-south-p\", \n            \"name\": \"The Potlikker Papers: A Food History of the Modern South (Paperback)\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"13\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/melon-the-c\", \n            \"name\": \"The Melon\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"14\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/medieval-feast-menus-1380-1450\", \n            \"name\": \"Medieval Feast Menus 1380-1450\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"15\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/hoosh-roast-penguin-scurvy-day-and-other-stories-of-antartic-cuisine-p\", \n            \"name\": \"Hoosh: Roast Penguin, Scurvy Day, and Other Stories of Antartic Cuisine\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"16\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/cooking-gene-the-a-journey-through-african-american-culinary-history-in-the-ol-p\", \n            \"name\": \"The Cooking Gene: A Journey Through African American Culinary History in the Old South (paperback)\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"17\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/book-of-pies-vol-2-fish-dairy-egg-fruit-and-vegetable-pies-tarts-and-floren-p\", \n            \"name\": \"The Book of Pies, Volume 2 Fish, Dairy, Egg, Fruit and Vegetable Pies, Tarts and Florentines 1580-1660\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"18\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/book-of-pies-vol-1-pastry-and-meat-pies-p\", \n            \"name\": \"Book of Pies, Volume 1 Pastry and Meat Pies: 1580-1660\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"19\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/the-supply-chain\", \n            \"name\": \"Supply Chain, The (Volume 46)\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"20\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/dining-with-the-commoner-people\", \n            \"name\": \"Dining with the Commoner People (Volume 40)\" \n          }\n      ] \n    }\n\u003c\/script\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-style=\"text-align: left;\"\u003e\n\u003ch2\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eRead More about the Food History and Scholarship Collection\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eOur collection of food history and scholarship books is a haven for scholars, researchers, and food enthusiasts who are passionate about exploring food's cultural and social significance. The works here offer a comprehensive look at the history of food and its impact on society from ancient times to the present day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe books we stock cover a wide range of topics, including the history of specific ingredients, the evolution of culinary techniques and traditions, and the role of food in politics, economics, and culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eWhat is food history?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eFood history, culinary anthropology, and sociological studies of how people make and eat food—these serious investigations of human culture are crucial to the mission of our store. We respect the curiosity of food historians and others who ask questions about why people eat what they eat and want to encourage more questions.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eWho writes food history books?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eFood historians, scholars from other fields such as sociology and journalists explore the cultural, social, and economic influences that have shaped how people cook and eat. They research and document the evolution of food and culinary traditions, tracing the origins of specific dishes, ingredients, and cooking methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe authors examine how food has been produced, prepared, and consumed throughout history and the social, cultural, and political contexts in which these practices have taken place. This may involve researching ancient texts, analyzing recipes, studying agricultural and trade records, and exploring archaeological findings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eFood historians also investigate the impact of food on society, including issues related to health, nutrition, and food safety. They may work in a variety of settings, including universities, museums, and cultural organizations, and their research can inform the work of chefs, food writers, and other culinary professionals. Overall, food historians play an essential role in preserving and promoting our food heritage and in understanding the role of food in shaping human history and culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eBooks on food and culture\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eA great food history book can examine a very narrow subject in detail or sweep across centuries of human experience. Books about food history can be devoted to a single ingredient, such as Mark Kurlansky’s book \u003c\/span\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/milk-a-10000-year-food-fracas-p?_pos=1\u0026amp;_sid=80268204f\u0026amp;_ss=r\" data-mce-href=\"https:\/\/www.kitchenartsandletters.com\/products\/milk-a-10000-year-food-fracas-p?_pos=1\u0026amp;_sid=80268204f\u0026amp;_ss=r\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eMilk! A 10,000-Year Food Fracas\u003c\/span\u003e\u003c\/i\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e. Or they might ask questions about food in the context of human politics, such as Rachel Laudan’s\u003c\/span\u003e \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/cuisine-and-empire-cooking-in-world-history-p?_pos=1\u0026amp;_sid=272870fa0\u0026amp;_ss=r\" data-mce-href=\"https:\/\/www.kitchenartsandletters.com\/products\/cuisine-and-empire-cooking-in-world-history-p?_pos=1\u0026amp;_sid=272870fa0\u0026amp;_ss=r\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eCuisine \u0026amp; Empire\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSome people are surprised to learn there are such things as the history of food books. Others hope there will be serious books on whatever might interest them, from the history of toast to the invention of salad.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eFood scholarship is a growing field\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eBut food history is a relatively new area of serious scholarship, and many pioneering food historians of the mid-twentieth century had to fight against the prejudice that food was not a proper subject for research. Thankfully, that idea no longer prevails. But it does mean there are still many books about food history that have not been written yet.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eFood history magazines\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eIn this category, we also include some interesting magazines devoted to culinary scholarship. Many of them include articles that are the germs of future books on the history of food.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eWhich food history books should you choose?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe answer to this question is that it depends on what information you are looking for. Finding the perfect food history book might seem overwhelming, but that’s where we can help.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAt Kitchen Arts \u0026amp; Letters, we personally read and review every book ourselves, and the descriptions you read on our website are our thoughts on what the book delivers—not just what you might read on the back of the book or in marketing fodder. We look at what makes a book a great choice and who would benefit from reading it. We question whether it stands out in any particular way or falls short in any area. We understand that not every book will be the perfect fit for everyone, but we aim to find the book that best suits your needs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSo, if you are looking for something specific but don’t know where to start, feel free to \u003c\/span\u003e\u003ca href=\"mailto:letters@kitchenartsandletters.com\" data-mce-href=\"mailto:letters@kitchenartsandletters.com\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003esend us an email\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e, and we will help you. If we can’t find the exact food history or food scholarship book you are looking for, we may be able to track it down for you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eLooking for books on the \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003echemistry and physics of what happens in the kitchen?\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003ci\u003e Browse our collection of \u003c\/i\u003e\u003c\/b\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/collections\/food-science\" data-mce-href=\"https:\/\/www.kitchenartsandletters.com\/collections\/food-science\"\u003e\u003cb\u003e\u003ci\u003eFood Science books\u003c\/i\u003e\u003c\/b\u003e\u003c\/a\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"15th-c-medieval-ckry-vol-1","title":"15th Century Medieval Cookery Vol 1: Recipes from Misc. Manuscripts 1420-1499","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“The recipes in this book have been drawn from a number of manuscripts from the 15th century and are based on transcriptions published by the Early English Text Society. For ease of reading letters no longer in use have been replaced by the nearest modern equivalents, The recipes published here have been selected to give those where the ingredients are reasonably available hence no bittern or crane.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStaplebound pamphlet. 20 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812458172549,"sku":"Stuart Peachey","price":11.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/15THCENTMEDIEVALVOL1.jpg?v=1742237556"},{"product_id":"15th-century-pies-and-tarts-t-p-says-pies-and-baked-meats","title":"15th Century Pies and Tarts","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“This volume forms part of a series on Medieval Recipes and Menues from the late 14th and 15th centuries. Prior to this period very little in the way of useable medieval recipes survive.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“These recipes are drawn from manuscripts entitled Dyverse Bake Metis [diverse baked meats] containing 41 recipes and date around 1430-1440. Two very similar manuscripts exist in the British Library and the Bodleian Library. The recipe sequence has been rearranged to place roughly similar recipes together but the roman numeral numbering on the original has been retained.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“For each recipe the original text is given first then a modern translation updating primarily spelling and terms. A list of ingredients is given, omitting, water, salt and pastry followed by a series of steps in the production of the dish. The inclusion of a recipe in this book does not mean that it is either safe or legal to reproduce.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA staple-bound pamphlet. 36 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812458205317,"sku":"Stuart Peachey","price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/15THCPIESANDTARTS.jpg?v=1742237557"},{"product_id":"al-dente-a-history-of-food-in-italy-c","title":"Al Dente: A History of Food in Italy","description":"\u003cp\u003e\u003cem\u003eHere is what the publisher tells us about this book:\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePasta, pizza, parmesan cheese – we have Italy to thank for some of our favourite foods. Home to a dazzling array of wines, cheeses, breads, vegetables and salamis, Italy has become a mecca for foodies. Outside Italy, cities around the world are home to Michelin-starred Italian restaurants and television chefs extol the virtues of Italian cuisine, presenting it as a model of fresh and healthy eating. Taking readers across the country’s regions and beyond, \u003c\/span\u003e\u003ci\u003eAl Dente\u003c\/i\u003e\u003cspan\u003e explores how Italy’s cuisines became what they are today.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFor centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions and an unfavourable agricultural environment. Lacking meat and dairy, Italy developed foodways that depended on grains, legumes and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. The last half century has seen new packaging, conservation techniques, industrial mass production and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country’s population thinks about food.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIncluding historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti,\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eAl Dente\u003c\/i\u003e\u003cspan\u003e is a fascinating history of what is perhaps the world’s favorite cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photos and illustrations throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"REAK","offers":[{"title":"Default Title","offer_id":34812460662917,"sku":"Fabio Parasecoli","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/parasecoli_9781780232768_252b4.jpg?v=1742237565"},{"product_id":"all-stirred-up-suffrage-cookbooks-food-and-the-battle-for-human-rights-c","title":"All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Human Rights","description":"\u003cp\u003eIn the years following the Civil War, the American suffrage movement employed many tactics in the campaign for women's right to vote. In addition to sponsoring highly visible actions such conventions, demonstrations, civil disobedience, and hunger strikes, suffrage organizations across the country also published cookbooks.\u003c\/p\u003e\n\u003cp\u003eLaura Kumin, an attorney turned historian, examines these books in the larger context of the suffrage movement and American political and domestic life. She frames the cookbooks as both fundraisers for local organizations, as well as part of a broader effort to reach, persuade, and inspire women \"who had not yet thought about suffrage, those who were undecided, and even those who were hostile.\"\u003c\/p\u003e\n\u003cp\u003eJust as the suffrage movement was itself divided on matters of approach, styles of engagement, and just how much to pursue, the cookbooks Kumin surveys, published from 1886 to 1916, were disparate efforts, some more overtly political than others. Throughout this book, Kumin reproduces original recipes from the books, most of them written in very terse prose, and offers contemporary adaptations for those interested in the likes of a savory shrimp pudding or asparagus soup. A color photographic insert reproduces various cartoons, postcards, sheet music covers and other illustrations prepared to promote or oppose suffrage. Rarity of rarities, the book also includes endnote citations.\u003c\/p\u003e\n\u003cp\u003eKumin also notes a variety of other food-related ways that the movement sought to advance its cause, including inexpensive lunchrooms where suffragist slogans were emblazoned on the plates, and baking contests that drew crowds who were treated to oratory as well as doughnuts, pies, and cookies.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAll Stirred Up \u003c\/em\u003eprovides thoughtful perspective on an array of changing American attitudes, not only toward food and suffrage, but more broadly on equality and the role of law in American life.\u003c\/p\u003e\n\u003cp\u003eHardcover.    \u003c\/p\u003e","brand":"SSN","offers":[{"title":"Default Title","offer_id":34812461088901,"sku":"Laura Kumin","price":28.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Kumin.jpg?v=1742237571"},{"product_id":"americas-first-cuisines","title":"America's First Cuisines","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eHere is what the publisher tells us about this book: \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAfter long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures.\u003c\/p\u003e\n\u003cp\u003eDrawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles, and explores their early history and domestication.\u003c\/p\u003e\n\u003cp\u003eShe then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs. Written in easily digested prose,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAmerica's First Cuisines\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ewill appeal to food enthusiasts as well as scholars.\u003c\/p\u003e\n\u003cp\u003ePaperback.\u003c\/p\u003e","brand":"UTEX","offers":[{"title":"Default Title","offer_id":34812462006405,"sku":"Sophie D. Coe","price":48.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Coe_Cover.jpg?v=1742237988"},{"product_id":"american-advertising-cookbooks-how-corporations-taught-us-to-love-spam-bananas-p","title":"American Advertising Cookbooks: How Corporations Taught Us to Love Bananas, Spam, and Jello","description":"\u003cp\u003eWard, a culinary instructor and food journalist, traces the efforts of food manufacturers, some regional, some national, to increase the use of their products by creating recipes that promised some combination of innovation, sophistication, simplification, and modernity beginning in the late 19th-century.\u003c\/p\u003e\n\u003cp\u003eWard's survey, accompanied by extensive illustrations from cookbooks, brochures, and advertising, points out that some of these campaigns addressed an existing need. Kosher cooks, for instance, were delighted to have a pareve substitute for butter and a replacement for lard in the form of shortenings such as Fluffo and Crisco. Other campaigns simply promoted foods such as bananas, pineapples, and canned meat. And others even went so far as to push non-food items, such as breath freshener, roto-tillers, and rifles.\u003c\/p\u003e\n\u003cp\u003eWhile there is an inevitable kitsch element to this book—unavoidable given the heavy-handedness of much of the advertising and the inclusion of recipes for gingered pear and chicken salad set in lime gelatin or ham and banana rolls in cheese sauce—Ward works to place the advertising in social and historical context, highlighting appeals to sexism and racism, as well as the pernicious politics of some of the largest corporations. A strong introduction to this wide-ranging body of publications.\u003c\/p\u003e\n\u003cp\u003ePaperback. Color photographs throughout.\u003c\/p\u003e","brand":"SMP","offers":[{"title":"Default Title","offer_id":34812462235781,"sku":"Christina Ward","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Ward.jpg?v=1742237989"},{"product_id":"armada-cookbook-p","title":"The Armada Cookbook","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“This book has been designed for use by individuals and groups who wish to re-create Elizabethan food. The recipes selected require only easily obtainable ingredients and are acceptable to the modern palate whilst providing a taste of the past…\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“The book draws on three main sources.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe English Huswife\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eby Gervase Markham, first published in 1613, 10 years after Elizabeth’s death…\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eFive Hundred Points of Good Husbandry\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eby Thomas Tusser, 1580, a very useful work.  And\u003cem data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eCivil War and Saltfish: The food of Soldiers and Civilians on the mid C17th\u003c\/em\u003e, (Partizan Press, 1988) a study of the types of food available, its production, storage and preparation.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStaplebound pamphlet. 34 pages.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812465447045,"sku":"Stuart Peachey","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/ARMADACOOKBOOK.jpg?v=1742237996"},{"product_id":"beekeeping-and-honey-production-1580-1660-p","title":"Beekeeping and Honey Production. 1580-1660","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“A number of experts wrote treatise on beekeeping during this period and disagreed on many points. Part of the variation may be due to regional differences probably partially climatic and partially historic in origin. Butler describing comb supports inside the hive specifically says that every county has its own fashion.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“Three short treatise are reproduced at the end of this book, those of William Lawson a northern bee master and garden writer who, by his own account, was engaged in developing innovative methods first published in 1618, Gervase Markham, a noted plagiarist and compiler but probably without hands on experience first published in 1613, and Henry Best’s farm books, manuscripts he wrote for his sons on how to run the far. Best was a wealthy and successful farmer near Malton in Yorkshire writing in 1640-42.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStaplebound pamphlet. 52 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812473147525,"sku":"Rob Stuart","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BEEKEEPING.jpg?v=1742238315"},{"product_id":"beyond-bratwurst-a-history-of-food-in-germany-c","title":"Beyond Bratwurst: A History of Food in Germany","description":"\u003cp\u003eAlthough trained as a chef and sommelier, Heinzelmann has become a self-taught food historian and a regular contributor to \u003cem\u003eSlow Food\u003c\/em\u003e and \u003cem\u003eGastronomica\u003c\/em\u003e. Her substantial and well-written history of German food emphasizes the diversity of regional cuisines that have never had a central model, such as is served by Paris for the French.\u003c\/p\u003e\n\u003cp\u003eBeginning with discoveries from Bronze and Iron Age settlements, she provides a picture of everyday meals and highlights the introduction of new foods and customs caused by influences as diverse as the spread of Christianity, the introduction of potatoes, and the reunification of the country following the dismantling of the Berlin Wall. Very readable and impressively researched.\u003c\/p\u003e\n\u003cp\u003eHardcover. B\u0026amp;W photographs throughout.\u003c\/p\u003e","brand":"REAK","offers":[{"title":"Default Title","offer_id":34812475015301,"sku":"Ursula Heinzelmann","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Henzelman.jpg?v=1742242564"},{"product_id":"birds-and-eggs","title":"Birds and Eggs","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe Food and Cookery in Elizabethan and Early Stuart England\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eseries presents a systematic survey of existing records of ingredients and equipment employed in the period. In addition to concise explanations of how such items might have been used and how they might have been significantly different from what is implied by current terminology, they include citations from various period and later records to demonstrate the geographic and class distribution of everything from hops to decorative tankards.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction:  “This volume seeks to identify the species of birds being consumed and their nature, importance and seasonality.  an enormous range of birds were eaten.  The Earl of Northumberland purchased between the 9th of September 1585 and the 5th of March 1586 ‘…goose, capon, …, chickens, pigeons, mallards, shovellers, hearons, curlews, pheasants, woodcocks, snypes, teal, pewetts, partridge, plover, quayles, larkes, small birds and such likes’.  Three English paintings show birds used for culinary purposes.  As well as domestic hens, geese and turkeys they include mallard, quail, pheasant, grey legged partridge, feral and wood pigeons, mute swan, heron, great bustard, red grouse, snipe, pintail, woodcock, starling, widgeon, jay, sky lark, fildfare, nuthatch, wheatear, bullfinch, chaffinch, great tit, robin and yellowhammer.”  That’s a lot of birds.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStaplebound pamphlet. 64 pages. Sketches and black-and-white photographs.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812476031109,"sku":"Stuart Peachey","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BIRDSANDEGGS1.jpg?v=1742242568"},{"product_id":"bloomsbury-cookbook-the-recipes-for-life-love-and-art-c","title":"The Bloomsbury Cookbook","description":"\u003cp\u003eThe creative liberation embraced by the Bloomsbury Group in pre-WWII England is best remembered in the fields of literature, art, and politics. But as Rolls demonstrates engagingly, lingering breakfasts, painting lunches, and long hours at the dining table were fundamental to the rich conversations in which the likes of Virginia Woolf, E.M. Forster, John Maynard Keynes, and Vita Sackville-West stimulated each other’s imaginations.\u003c\/p\u003e\n\u003cp\u003eDrawing on recipes found in some of her subject's personal papers, as well as on contemporaneous sources, and illuminated with details from novels, memoirs, and journals, Rolls paints an enchantingly personal series of portraits of an amazing array of figures.\u003c\/p\u003e\n\u003cp\u003eColor photographs throughout. Hardcover.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"T\u0026H","offers":[{"title":"Default Title","offer_id":34812477112453,"sku":"Jans Ondaatje Rolls","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Rolls.jpg?v=1759511272"},{"product_id":"book-of-beef-pork-and-game-boiled-meats-vol-3-p","title":"The Book of Boiled Meats Vol 3: Beef, Pork and Game","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRecipes are drawn from 7 titles published predominantly in the first half of the 17th century. Original texts are provided followed by a modern list of ingredients and steps in the production of the dish. Among the dishes are veal dressed in the Italian way, boiled Sawceges [sausages], and stuffed rabbit.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA staplebound pamphlet. 32 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812477702277,"sku":"Stuart Peachey","price":11.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BOILEDMEATS3BEEF.jpg?v=1742242573"},{"product_id":"book-of-fish-boiled-meats-vol-1-p","title":"The Book of Boiled Meats Vol 1: Fish","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA collection of recipes drawn from ten sources written or published between 1604 and 1655. Original texts are provided followed by a modern list of ingredients and steps in the production of the dish. Among the fish treated are salmon, pike, carp, gudgeon, bream, perch, trout, gunard  and rochet, cod, herring, flatfish, lampreys, eels, and shellfish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA staplebound pamphlet. 28 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812477735045,"sku":"Stuart Peachey","price":11.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BOILEDMEATS1FISH.jpg?v=1742242574"},{"product_id":"book-of-mutton-and-lamb-boiled-meats-v2-p","title":"The Book of Boiled Meats Vol 2: Mutton and Lamb","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“This book sets out to give all the period recipes for boiling lamb and mutton between 1580 and 1660. Much of the sheep rearing at the period was primarily for wool production leading to a substantial amount of ancient mutton on the market a fact reflected in the predominance of mutton over lamb recipes. This is even more significant when it is remembered that these books were written for the affluent as is clear from the common use of expensive imported ingredients. Cost was not a problem for these cooks and the emphasis on mutton also indicates a preference for the flavour or texture.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA staplebound pamphlet. 28 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812477767813,"sku":"Stuart Peachey","price":11.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BOILEDMEATS2MUTTON.jpg?v=1742242575"},{"product_id":"book-of-poultry-and-wildfowl-boiled-meat-vol4-p","title":"The Book of Boiled Meats Volume 4: Poultry and Wildfowl,","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA collection of recipes drawn from 7 sources published predominantly in the first half of the 17th century 1604 and 1655. Original texts are provided followed by a modern list of ingredients and steps in the production of the dish. Among the dishes are capon boiled in a white broth with almonds, chicken boiled with cardoons, mushrooms, artichokes, or oysters, pigeons after the Dutch way, and stewed larks.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA staplebound pamphlet. 56 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812477800581,"sku":"Stuart Peachey","price":13.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BOILEDMEATS4POULTRY.jpg?v=1742242576"},{"product_id":"book-of-biscuits-and-cakes-1580-1660-p","title":"The Book of Biscuits and Cakes: 1580-1660","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“This work lists all the recipes for biscuits and cakes which would fall within the modern culinary definition. Cakes are taken to have a flour base normally wheat but sometimes almond flour. Those which are composed for example entirely of sugar and fruit have been omitted. Likewise cheesecakes are not included. Some items which might have been expected such as ginger bread will be found in the book of breads.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA complete list of sources for this book and others in the Seventeenth Century Food Series is found in Cooking Techniques and Equipment: 1580-1660, Volume 2.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA staplebound pamphlet. 36 pages\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812477833349,"sku":"Stuart Peachey","price":14.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BISCUITSANDCAKES1580-1660.jpg?v=1742242577"},{"product_id":"book-of-breads-1580-1660-p","title":"The Book of Breads: 1580-1660","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“This work attempts to bring together all the bread recipes from the period. The first section “conventional breads” fulfilled the equivalent functions to modern breads although the mixtures including barley and pea flour might seem unusual. The second section covers the exotic spiced breads including ginger breads tending toward cakes and biscuits.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA staplebound pamphlet. 22 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812477866117,"sku":"Stuart Peachey","price":13.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BREADS1580-1660.jpg?v=1742242578"},{"product_id":"book-of-cheese-1580-1660-p","title":"The Book of Cheese, 1580-1660","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“This book deals with cheeses from 1580 to 1660. It sets out to identify the types of cheese produced and consumed in England, and to give some indication of the constraints on production and consumption which dictated the pattern. Although is contains the period instructions on how to make many of the cheeses it does not provide a detailed interpretation of modern instructions for the cheese.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA staplebound pamphlet. 16 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812477931653,"sku":"Stuart Peachey","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/CHEESE1580-1660.jpg?v=1742242579"},{"product_id":"book-of-comfit-making-1580-1660-p","title":"The Book of Comfit Making 1580-1660","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“Comfits appear not infrequently as trimmings and decorations on period dishes. They are normally sugar covered pills, the ancestor of the modern aniseed ball. Occasional recipes for comfits appear in period cookery books but the key text is a 12 page treatise buried inside Hugh Platt’s “Delights for Ladies.” This section in reproduced in full at the end of this work. The first part is a modern interpretation of Platt’s work and the second a collection of period comfit recipes,”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA staplebound pamphlet. 20 pages\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812477997189,"sku":"Stuart Peachey","price":11.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/COMFITMAKING1580-1660.jpg?v=1742242581"},{"product_id":"book-of-frying-and-grilling-1580-1660-p","title":"The Book of Frying and Grilling 1580-1660","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRecipes are drawn from twelve titles published predominantly in the first half of the 17th century. Original texts are provided followed by a modern list of ingredients and steps in the production of the dish. Among the dishes: “To make Pancackes so crispe, that you may set them upright,”  fritters made from calves’ liver and sheep’s feet, and method for grilling “Polonian Sawceges” without smoke.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA staplebound pamphlet.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812478095493,"sku":"Stuart Peachey","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/FRYING.jpg?v=1742242583"},{"product_id":"book-of-pies-vol-1-pastry-and-meat-pies-p","title":"The Book of Pies, Volume 1 Pastry and Meat Pies: 1580-1660","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“This work lists all the pie and tart recipes that have been discovered in period works. Where one or more cookbooks have clearly copies from one another with no significant difference one version is given but all references are given…As today pies came in a variety of types. The most basic division was between those intended to be eaten hot at one sitting as with the modern steak and kidney pie or those intended to be eaten cold…”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA staplebound pamphlet. 64 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812478357637,"sku":"Stuart Peachey","price":21.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/THEBOOKOFPIES1.jpg?v=1742242585"},{"product_id":"book-of-pies-vol-2-fish-dairy-egg-fruit-and-vegetable-pies-tarts-and-floren-p","title":"The Book of Pies, Volume 2 Fish, Dairy, Egg, Fruit and Vegetable Pies, Tarts and Florentines 1580-1660","description":"Historical rabbit holes, for those who are inclined.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; others represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFrom the introduction to the accompanying volume 1:\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e“This work lists all the pie and tart recipes that have been discovered in period works. Where one or more cookbooks have clearly copies from one another with no significant difference one version is given but all references are given…As today pies came in a variety of types. The most basic division was between those intended to be eaten hot at one sitting as with the modern steak and kidney pie or those intended to be eaten cold…”\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eRegarding “Florentines,” the text has this to say, “Florentines were akin to the modern pastry slice even to the slashed top. They barely qualify as pies or tarts but are included for completeness.”\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eA staplebound pamphlet. 64 pages.","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812478390405,"sku":"Stuart Peachey","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/THEBOOKOFPIESVOL2-1.jpg?v=1742242585"},{"product_id":"book-of-pottages-and-broths-1580-1660-p","title":"The Book of Pottage and Broths 1580-1660","description":"Historical rabbit holes, for those who are inclined.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; others represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe introduction includes a quotation from Gervase Markham’s English Housewife:\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e“Thus I have from these few presidents shewed you the true Art and making of allsorts of boild-meats, and broths; and though men may coine strange names and fain strange Arts, yet be assured that she that can do those, may make any other whatsoever; altering the taste by the alteration of the compounds as shee shall see occasion.”\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eStaplebound pamphlet. 16 pages","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812478423173,"sku":"Robert Morris","price":11.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/POTTAGEBROTHS1.jpg?v=1742242586"},{"product_id":"book-of-preserving-fruit-1580-1660-vol-2-peaches-strawberries","title":"Book of Preserving Fruit, 1580-1660, Volume 2 Peaches-Strawberries","description":"Historical rabbit holes, for those who are inclined.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; others represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFrom the introduction to Volume 1:\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e“There were a wide variety of ‘preserves’ at the period. The terms included methods which preserved the item in recognisable pieces, others where it formed a pulp or where a sweetmeat or jelly was made from an extract.”\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eA staplebound pamphlet. 76 pages.","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812478455941,"sku":"Stuart Peachey","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/PRESERVEFRUIT1.jpg?v=1742242588"},{"product_id":"book-of-puddings-1580-1660-p","title":"The Book of Puddings 1580-1660","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\"\u003e\u003cem\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp\u003e“To the 17th Century cook pudding was not an alternative term for dessert. Puddings were dishes normally cooked inside some containing substance. For black, white, and hogs liver puddings these were guts as they still are today. Rice and bread puddings also then came in guts. Haggis the chieftan of the pudding race according to Robert Burns was prepared in a stomach and in other cases cabbage leaves, joints of meat or covered dishes might be the container. A few dishes of similar consistency managed to be puddings without containment but these are the exceptions.”\u003c\/p\u003e\n\u003cp\u003eStaplebound pamphlet. 40 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812478521477,"sku":"Stuart Peachey","price":15.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BOOKOFPUDDINGS.jpg?v=1742242589"},{"product_id":"book-of-roasts-1580-1660-p","title":"The Book of Roasts, 1580-1660","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\"\u003e\u003cem\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp\u003e“This work lists all the roasting recipes and their associated sauces that have been discovered in works of the period… a ROAST is a dish so described at the period. In all but 2 cases these seem to be roasted on spits, one is “toasted” possibly on a spit or a grid and the last is roasted in an oven.”\u003c\/p\u003e\n\u003cp\u003eStaplebound pamphlet. 64 pages\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812478554245,"sku":"Stuart Peachey","price":21.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BOOKOFROASTS.jpg?v=1742242590"},{"product_id":"book-of-salads-1580-1660-p","title":"The Book of Salads, 1580-1660","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\"\u003e\u003cem\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eFrom Chapter 1:\u003c\/p\u003e\n\u003cp\u003e“The late 16th and early 17th century concept of a salad varied in some respects from the modern idea. While vegetables formed the principal or sole component, they might be cooked or preserved as well as fresh. The dish was not even necessarily even edible as one of the prime functions was display…. Recipes were long lived. Two of the recipes in this book…. appeared in Thomas Dawson’s ‘The Good Huswife’s Jewel’ in 1596, were copied in ‘A Book of Cookerie’ in 1629 and again in ‘A Book of Fruits and Flowers’ in 1653. The recipes may well have originated even earlier and continued in use after these dates.”\u003c\/p\u003e\n\u003cp\u003eStaplebound pamphlet. 28 pages\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812478587013,"sku":"Stuart Peachey","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BOOKOFSALADS.jpg?v=1742242591"},{"product_id":"book-of-sausages-1580-1660-p","title":"The Book of Sausages 1580-1660","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\"\u003e\u003cem\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eA collection of recipes drawn from  eight sources written or published between 1600 and 1655. Original texts are provided followed by a modern list of ingredients and steps in the production of the sausages. The recipes are divided into sections on plain sausages, smoked sausages, and skinless sausages. Pork is by far the most common meat, but beef is sometimes used, often in the form of suet, which is combined with the pork.\u003c\/p\u003e\n\u003cp\u003eStaplebound pamphlet. 12 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812478619781,"sku":"Stuart Peachey","price":11.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BOOKOFSAUSAGES.jpg?v=1626915582"},{"product_id":"botany-of-desire","title":"The Botany of Desire","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eHere is what the publisher tells us about this book:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEvery schoolchild learns about the mutually beneficial dance of honeybees and flowers: The bee collects nectar and pollen to make honey and, in the process, spreads the flowers’ genes far and wide. In\u003c\/span\u003e\u003cb\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003ci\u003eThe Botany of Desire,\u003c\/i\u003e\u003cspan\u003e Michael Pollan ingeniously demonstrates how people and domesticated plants have formed a similarly reciprocal relationship. He masterfully links four fundamental human desires—sweetness, beauty, intoxication, and control—with the plants that satisfy them: the apple, the tulip, marijuana, and the potato. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn telling the stories of four familiar species, Pollan illustrates how the plants have evolved to satisfy humankind’s most basic yearnings. And just as we’ve benefited from these plants, we have also done well by them. So who is really domesticating whom?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback.\u003c\/span\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812479111301,"sku":"Michael Pollan","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/BotanyofDesire_Cover.jpg?v=1691255949"},{"product_id":"bountiful-empire-a-history-of-ottoman-cuisine-c","title":"Bountiful Empire: A History of Ottoman Cuisine","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eHere is what the publisher tells us about the book:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Ottoman Empire was one of the largest and longest-lasting empires in history—and one of the most culinarily inclined. In this powerful and complex concoction of politics, culture, and cuisine, the production and consumption of food reflected the lives of the empire’s citizens from sultans to soldiers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFood bound people of different classes and backgrounds together, defining identity and serving symbolic functions in the social, religious, political, and military spheres. In \u003c\/span\u003e\u003ci\u003eBountiful Empire\u003c\/i\u003e\u003cspan\u003e, Priscilla Mary Işın examines the changing meanings of the Ottoman Empire’s foodways as they evolved over more than five centuries.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIşın begins with the essential ingredients of this fascinating history, examining the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks, and Byzantines. She goes on to explore the diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws, and food trade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrawing on everything from archival documents to poetry and featuring more than one hundred delectable illustrations, this meticulously researched, beautiful volume offers fresh and lively insight into an empire and cuisine that until recent decades have been too narrowly viewed through orientalist spectacles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photography throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"REAK","offers":[{"title":"Default Title","offer_id":34812479242373,"sku":"Priscilla Mary Isin","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Isin_Cover.jpg?v=1691181658"},{"product_id":"bread-making-equipment-and-ingredients","title":"Bread Making Equipment and Ingredients (Volume 20)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. 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In addition to concise explanations of how such items might have been used and how they might have been significantly different from what is implied by current terminology, they include citations from various period and later records to demonstrate the geographic and class distribution of everything from hops to decorative tankards.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction: “This volume covers the equipment and techniques used to make bread and an introduction to the ingredients…The study of bread making techniques is based on surviving period cartoons of the sequences in commercial bakeries and the equipment used is considered at the appropriate stage in the process.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStaplebound pamphlet. 52 pages. Sketches and black-and-white photographs.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812480258181,"sku":"Stuart Peachey","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BREADMAKING1.jpg?v=1625950255"},{"product_id":"butchery-equipment-and-beef","title":"Butchery Equipment and Beef (Volume 21)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. 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In addition to concise explanations of how such items might have been used and how they might have been significantly different from what is implied by current terminology, they include citations from various period and later records to demonstrate the geographic and class distribution of everything from hops to decorative tankards.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the text:  “The nature of a piece of meat depends on a range of factors, both nature and nurture.  These are both factors pertaining to the animal’s life and its processing after death.  The nature or genetics of the animal are its species and its breed as well as more minor variations relating to the individual.  Nurture includes what and how much it was fed, how much exercise it had and its age at death.”  Topics covered include axes and chopping boards, offal, and preservation\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStaplebound pamphlet. 64 pages. Sketches and black-and-white photographs.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812482388101,"sku":"Stuart Peachey","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BUTCHEREQUIPANDBEEF1.jpg?v=1627315964"},{"product_id":"butter-in-ireland-from-earliest-times-to-the-21st-century-p","title":"Butter in Ireland: From Earliest Times to the 21st Century","description":"\u003cp\u003eThis fascinating history, published under the auspices of the Cork Butter Museum, traces dairying and butter-making from prehistory to contemporary times.\u003c\/p\u003e\n\u003cp\u003eArticles written by experts ranging from archaeologists and food chemists to retired creamery managers address subjects as diverse as lipid residues in Neolithic pottery fragments, developments in churning methods, the emergence of butter as a signature Irish agricultural product, and even bog butter, which was stored and aged in bogs as late as the eighteenth century.\u003c\/p\u003e\n\u003cp\u003eThis book reflects the kind of pride in traditional food that we like to encourage.  \u003c\/p\u003e\n\u003cp\u003ePaperback. Color and b\u0026amp;w photos throughout. \u003c\/p\u003e","brand":"QSMP","offers":[{"title":"Default Title","offer_id":34812482453637,"sku":"Peter Foynes, Colin Rynne \u0026 Chris Synnott","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Foynes.jpg?v=1625950260"},{"product_id":"cabaret-of-plants-the-forty-thousand-years-of-plant-life-and-the-human-imagina-p","title":"Cabaret of Plants, The: Forty Thousand Years of Plant Life and the Human Imagination (Paperback)","description":"\u003cp data-mce-fragment=\"1\"\u003eThose who first fell under Michael Pollan’s spell while reading \u003cem data-mce-fragment=\"1\"\u003eThe Botany of Desire\u003c\/em\u003e will find themselves equally vulnerable to this captivating history of plants that have excited human beings. Mabey, a leading British naturalist, does not write exclusively about food plants—there are chapters here as varied as carnivorous plants, cotton, and daffodils—but the wide frame of reference and insight he brings to writing about maize, samphire, apples, olive trees, and the like makes this a great choice for anyone whose interest in food begins before ingredients reach the kitchen. Mint, we learn, was fundamental to early investigations of photosynthesis; two hundred-year-old nettles can still sting!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eColor and black-and-white illustrations. Paperback.\u003c\/p\u003e","brand":"WWN","offers":[{"title":"Default Title","offer_id":34812482879621,"sku":"Richard Mabey","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Mabey.jpg?v=1627320313"},{"product_id":"cannibalism-a-perfectly-natural-history-p","title":"Cannibalism: A Perfectly Natural History (Paperback)","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":12733,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"There was a time when people who considered the subject of cannibalism beyond stories of the Donner party, gruesome serial killers, and the occasional missionary-in-a-stew pot cartoon gag, agreed that it was an aberration, a reaction to extraordinary stresses that nature otherwise abhorred like a vacuum. This is not so, as Schutt, a biology professor who is also a researcher at the American Museum of Natural History, demonstrates in this fascinating and readable account. Birds do it, along with snails, toads, a host of insects, pumas, sea lions, and countless other creatures. But beyond cataloging the offenders, Schutt offers insight into why something that revolts us also fascinates us so, and how at various points in history this dichotomy has been exploited by those in power.\\r\\rLine drawings. Paperback.\"}'\u003eThere was a time when people who considered the subject of cannibalism beyond stories of the Donner party, gruesome serial killers, and the occasional missionary-in-a-stew pot cartoon gag, agreed that it was an aberration, a reaction to extraordinary stresses that nature otherwise abhorred like a vacuum.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":12733,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"There was a time when people who considered the subject of cannibalism beyond stories of the Donner party, gruesome serial killers, and the occasional missionary-in-a-stew pot cartoon gag, agreed that it was an aberration, a reaction to extraordinary stresses that nature otherwise abhorred like a vacuum. 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But beyond cataloging the offenders, Schutt offers insight into why something that revolts us also fascinates us so, and how at various points in history this dichotomy has been exploited by those in power.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" data-sheets-userformat='{\"2\":12733,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"There was a time when people who considered the subject of cannibalism beyond stories of the Donner party, gruesome serial killers, and the occasional missionary-in-a-stew pot cartoon gag, agreed that it was an aberration, a reaction to extraordinary stresses that nature otherwise abhorred like a vacuum. 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They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe Food and Cookery in Elizabethan and Early Stuart England\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eseries presents a systematic survey of existing records of ingredients and equipment employed in the period. 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Using interviews with more than 200 figures, he captures the beginnings of a remarkable transition and shines light on a host of lesser known but equally influential chefs, such as Bruce Marder, Diane Forley, Ken Frank, and so many more whose spirit and creativity helped lay the groundwork for the profession today.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor the many who worked in kitchens through those analog years,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eChefs, Drugs and Rock \u0026amp; Roll\u003c\/em\u003e may bring a flood of memories and summon lyrics from  Elvis Costello or the Ramones. For those who didn’t experience the 1970s and 80s, this book is an excellent way to learn about the pre-Food Network, non-televised revolution that gave us the American restaurant scene we have today, and made it possible for young cooks to proudly dedicate their careers to the pursuit of culinary creativity.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback.\u003c\/p\u003e","brand":"ECCO","offers":[{"title":"Default Title","offer_id":34812487499909,"sku":"Andrew Friedman","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/friedman-cover_f040906c-405f-4d7d-a1c7-941503546335.jpg?v=1625950265"},{"product_id":"chile-pepper-in-china-the-a-cultural-biography","title":"The Chile Pepper in China","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eBrian R. Dott, associate professor of history at Whitman College, explores how the non-native chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity.\u003c\/p\u003e\n\u003cp\u003eChinese cuisine without chile peppers seems unimaginable. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao’s boast that revolution would be impossible without chiles, from the eighteenth-century novel\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eDream of the Red Chamber\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eto contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they arrived as part of the spread of ingredients from the Americas.\u003c\/p\u003e\n\u003cp\u003eDott explores how the chile’s versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term\u003cspan\u003e \u003c\/span\u003e\u003ci\u003espicy\u003c\/i\u003e. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, \u003ci\u003eThe Chile Pepper in China\u003c\/i\u003e sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.\u003c\/p\u003e\n\u003cp\u003eHardcover. B-\u0026amp;-W photos; color insert.\u003c\/p\u003e","brand":"UCOL","offers":[{"title":"Default Title","offer_id":34812488614021,"sku":"Brian R. Dott","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Dott.jpg?v=1625950266"},{"product_id":"chop-suey-usa","title":"Chop Suey, USA: The Story of Chinese Food in America","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eHere is what the publisher tells us about this book:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAn epic tale of globalized cultural exchange by means of our first “fast food.”\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAmerican diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. \u003c\/span\u003e\u003ci\u003eChop Suey, USA\u003c\/i\u003e\u003cspan\u003e offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEngineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEpitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Black and white photographs included.\u003c\/span\u003e\u003c\/p\u003e","brand":"UCOL","offers":[{"title":"Default Title","offer_id":34812489203845,"sku":"Yong Chen","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/Chen_Cover.jpg?v=1691179157"},{"product_id":"chow-chop-suey-food-and-the-chinese-american-journey-c","title":"Chow Chop Suey: Food and the Chinese American Journey","description":"Mendelson’s insightful history of Chinese cuisine, restaurants, cookbooks, and immigrant experience in the US is, in these times, a topical look at the ways in which cultural interactions have been shaped by fears, ambitions, miscommunications, and the power of food to cross (some) boundaries.\nAn independent food scholar and the winner of the Sophie Coe Prize in food history, Mendelson tells a story that begins with the details of life in China that were transferred to and refracted in the New World. From Gold Rush-era California, through the odious Chinese Exclusion Act of 1882, the establishment of the People’s Republic, and to the current day, she addresses issues such as the gulfs between Chinese and European-centric understandings of food and family; how the creation of a particularly American-Chinese cuisine was wholly in keeping with the Cantonese spirit of \u003cem\u003eseung bahnfat\u003c\/em\u003e, or problem solving; the effect of later eras of immigration; and the best or most notable efforts to create Chinese cookbooks that educated interested Americans.\nAnyone who fears that the US will somehow fail to successfully integrate people from a culture which appears radically different from its own will find clear evidence here that such integration is possible, even when blockheaded efforts to curtail it draw out the process. Impressively researched, the book is highly readable, free of scholarly jargon, and more than eye-opening for anyone who cares about American food history.\nHardcover.","brand":"UCOL","offers":[{"title":"Default Title","offer_id":34812489236613,"sku":"Anne Mendelson","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Mendelson.jpg?v=1625262308"},{"product_id":"civil-war-and-salt-fish-p","title":"Civil War and Salt Fish","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction: “This book focuses on the period 1640-1650.  Military diet receives great attention as the only comprehensive records of food consumed by common people lie in the quartermasters accounts.  Civilian references are far more disjointed.”  Chapters include The Soldier’s Diet, The sailors Diet, The Civilian Diet, The Foodstuffs, and Ways and Means.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStaplebound pamphlet. 46 pages. Sketches and black-and-white photographs.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812489793669,"sku":"Stuart Peachey","price":15.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/CIVILWARANDSALTFISH1.jpg?v=1625950268"},{"product_id":"closet-for-ladies-and-gentlewomen-1636-facsimile-p","title":"Closet for Ladies and Gentlewomen","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSubtitled “Of, the Art of Preserving , Conserving, and Candying. With the manner how to make divers kinds of Sirups, and all kinde of Banqueting stuffes. Also divers soveraigne Medicines and Salves for sundry Diseases.” This is a work of many promises: “To candy Rose leaves, as naturally as if they grew upon the trees.”  “To make a Walnut, that when you crack it, you shall find Biskets and Carrowaies inside, or a pretty Posie written.”  “To make an excellent Marmelade, which was given to Queene Mary for a New-yeares gift.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe original edition of this book appeared in 1608 and other editions were published until 1656. Johanna H. Holloway asserts that\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eCloset\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis a key source for the manuscript that would become\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eMartha Washington’s Booke of Cookery\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eA staplebound pamphlet. 74 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812491071621,"sku":"Bootleg Press","price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/CLOSETFORLADIESANDGENTLEWOMEN.jpg?v=1625950269"},{"product_id":"complete-receipt-i-book-of-ladie-elynor-fetiplace-vol-1-p","title":"The Complete Receipt Book of Ladie Elynor Fetiplace, Volume 1","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\"\u003e\u003cem\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp\u003e“This is a transcription of the handwritten receipt book of Lady Elynor Fetiplace. This edition has been produced from a full and careful typed transcription made by John Spurling who inherited the book.\u003c\/p\u003e\n\u003cp\u003e“In 1987 Penguin Books published ‘Elinor Fetiplace’s Receipt Book’ by HIllary Spurling, This excellent and detailed book contained a number of the culinary recipes with a detailed commentary and explanation also provides a far more detailed background to Lady Elynor herself. That book however contained only a small portion of the material in the receipt book, most of which was concerned with domestic medicinal recipes. This edition is the first to reproduce the whole work.”\u003c\/p\u003e\n\u003cp\u003eText is reproduced as written by Lady Elynor and successive contributors. The organization of the recipes is not systematic.\u003c\/p\u003e\n\u003cp\u003eStaplebound pamphlet. 68 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812493561989,"sku":"Elinor Fettiplace","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/RECEIPT-BOOK-OF-LADIE-ELYNOR-VOL1.jpg?v=1625950271"},{"product_id":"complete-receipt-ii-book-of-ladie-elynor-fetiplace-p","title":"The Complete Receipt Book of Ladie Elynor Fetiplace, Volume 2","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cem\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\"\u003e\u003cem\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp\u003e“This is a transcription of the handwritten receipt book of Lady Elynor Fetiplace. This edition has been produced from a full and careful typed transcription made by John Spurling who inherited the book.\u003c\/p\u003e\n\u003cp\u003e“In 1987 Penguin Books published ‘Elinor Fetiplace’s Receipt Book’ by HIllary Spurling, This excellent and detailed book contained a number of the culinary recipes with a detailed commentary and explanation also provides a far more detailed background to Lady Elynor herself. That book however contained only a small portion of the material in the receipt book, most of which was concerned with domestic medicinal recipes. This edition is the first to reproduce the whole work.”\u003c\/p\u003e\n\u003cp\u003eText is reproduced as written by Lady Elynor and successive contributors. The organization of the recipes is not systematic.\u003c\/p\u003e\n\u003cp\u003eStaplebound pamphlet. 48 pages.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812493594757,"sku":"Elinor Fettiplace","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/RECEIPT-BOOK-OF-LADIE-ELYNOR-VOL2.jpg?v=1626915439"},{"product_id":"complete-receipt-iii-book-of-ladier-elynor-fetiplace-vol-3-p","title":"The Complete Receipt Book of Ladie Elynor Fetiplace, Volume 3","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“This is a transcription of the handwritten receipt book of Lady Elynor Fetiplace. This edition has been produced from a full and careful typed transcription made by John Spurling who inherited the book.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“In 1987 Penguin Books published ‘Elinor Fetiplace’s Receipt Book’ by HIllary Spurling, This excellent and detailed book contained a number of the culinary recipes with a detailed commentary and explanation also provides a far more detailed background to Lady Elynor herself. That book however contained only a small portion of the material in the receipt book, most of which was concerned with domestic medicinal recipes. This edition is the first to reproduce the whole work.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eText is reproduced as written by Lady Elynor and successive contributors. The organization of the recipes is not systematic.\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812493627525,"sku":"Elinor Fettiplace","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/RECEIPT-BOOK-OF-LADIE-ELYNOR-VOL3.jpg?v=1626916686"},{"product_id":"consider-the-fork-a-history-of-how-we-cook-and-eat-p","title":"Consider the Fork: A History of How We Cook and Eat (paperback)","description":"\u003cstyle type=\"text\/css\" data-mce-fragment=\"1\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eWilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eShe begins by pointing out how much we may take for granted the cooking tools which are standard in kitchens around the world. Is a wooden spoon \u003cem\u003etechnology\u003c\/em\u003e? Compared to mobile phone it might not seem so. But as different as they may be from kitchen to kitchen, these spoons are designed and crafted to a purpose, so deftly that we may overlook to what degree.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eWilson, an insightful food historian presents her arguments in eight broad chapters, and in each of them she uses a particular tool to explore more deeply. The chapters are:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003ePots and Pans, with rice cooker\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eKnife, with mezzaluna\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eFire, with toaster\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eMeasure, with egg timer\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eGrind, with nutmeg grater\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eEat, with tongs\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eIce, with molds\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eKitchen, with coffee\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003e\u003cem\u003eConsider the Fork \u003c\/em\u003e\u003c\/span\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eis full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003eIncludes a reading group guide.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Wilson’s engaging history of cooking and eating implements makes clear from the start that these items are part of our civilization and its history, shaped by what we eat but also shaping our ideas about what is edible. Thoughtful and wide-ranging, \u0026lt;i\u0026gt;Consider the Fork\u0026lt;\/i\u0026gt; is full of surprising details about everything from an Icelandic bread baked by burying it in the earth near geothermal springs to Albert Einstein’s design for a refrigerator. Very worthwhile.\\r\\rPaperback.\"}' data-sheets-userformat='{\"2\":12732,\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":0,\"15\":\"Calibri\",\"16\":11}' data-mce-fragment=\"1\"\u003ePaperback. Line illustrations.\u003c\/span\u003e\u003c\/p\u003e","brand":"BASI","offers":[{"title":"Default Title","offer_id":34812494119045,"sku":"Bee Wilson","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/WilsonCOnsioder.jpg?v=1625325786"},{"product_id":"cookbook-of-the-jews-of-greece-c","title":"Cookbook of the Jews of Greece","description":"\u003cp\u003eThe Jewish presence in Greece is ancient, reinforced by waves of immigrants fleeing violence elsewhere in Europe. In particular, the city of Salonika became an epicenter of Jewish-Greek culture, until it was devastated during the Nazi occupation.\u003c\/p\u003e\n\u003cp\u003eNicholas Stavroulakis, former director of the Jewish Museum of Greece, has greatly enriched this collection of recipes gathered from the families of those who survived the Holocaust with details of the community's history and its holiday rituals, as well such tidbits as the linguistic origins of dish names.\u003c\/p\u003e\n\u003cp\u003eJust a few pages of reading are all it takes to feel one has stepped into a vanished world.\u003c\/p\u003e\n\u003cp\u003eLine drawings. Cloth.\u003c\/p\u003e","brand":"JGRK","offers":[{"title":"Default Title","offer_id":34812494839941,"sku":"Nicholas Stavroulakis","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/STRAVOULAKIS.jpg?v=1625950273"},{"product_id":"cooking-gene-the-a-journey-through-african-american-culinary-history-in-the-ol-p","title":"The Cooking Gene: A Journey Through African American Culinary History in the Old South (paperback)","description":"\u003cp\u003e\u003cstrong\u003eFor a limited time we have bookplates signed by Michael Twitty.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMichael Twitty embarks on this family memoir and exploration of race in American cooking, particularly Southern cooking, knowing that “heads will shake,” over nearly every detail of the story he uncovers.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA culinary historian whose work includes a residency at Colonial Williamsburg, Twitty has ancestors who were white as well as black, and he does not shy away from the painful, dismaying particulars of how the second were and continue to be treated by the first.\u003c\/p\u003e\n\u003cp\u003eInstead of a polemic, however, he has produced a moving, detail-rich, and evocative account that stretches back more than 300 years, pointing out contributions that have been lost, elided, or erased in conversations about where American food comes from.\u003c\/p\u003e\n\u003cp\u003eIt’s a powerful testament to the way that food—how it is raised, prepared, and eaten—is enmeshed in culture and daily living.\u003c\/p\u003e\n\u003cp\u003eWe’re confident that \u003cem\u003eThe Cooking Gene\u003c\/em\u003e will inspire and be cited by scholars, as well as Americans who care about their country’s past, for decades to come. You can read an interview with Michael Twitty on the Smithsonian website \u003ca href=\"http:\/\/www.smithsonianmag.com\/arts-culture\/food-historian-reckons-black-roots-southern-food-180964285\/\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eColor photographic insert. Paperback.  \u003c\/p\u003e","brand":"AMIS","offers":[{"title":"Default Title","offer_id":34812495691909,"sku":"Michael W. Twitty","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Twitty.jpg?v=1625950275"},{"product_id":"cooking-tech-vol-1-niques-and-equipment-1580-1660-p","title":"Cooking Techniques and Equipment, 1580-1660: Volume 1","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eHistorical rabbit holes, for those who are inclined.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThese slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; ot\u003c\/em\u003e\u003cspan class=\"text_exposed_show\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003ehers represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom the introduction:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e“This book aims to outline the workings of the 17th century kitchen at a variety of social levels… The information is based around a detailed study of period cookbooks and a sample of hundreds of period probate inventories… Most surviving equipment is very hard to date accurately although a few pieces do contain a date, particularly firebacks.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis volume covers sample kitchen inventories; the fire, including fuel, cooking places, and chafing dishes; the oven; boiling; frying; roasting; and “broyling,” grilling and toasting.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eStaplebound pamphlet. 52 pages\u003c\/p\u003e","brand":"QSTU","offers":[{"title":"Default Title","offer_id":34812496019589,"sku":"Stuart Peachey","price":15.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/COOKINGTECHNIQUESANDEQUIPVOL1.jpg?v=1625950275"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/collections\/FoodScholarship.jpg?v=1627146434","url":"https:\/\/www.kitchenartsandletters.com\/collections\/food-scholarship-1.oembed?page=20","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}