Publisher: pHarperBook Description
A history of the struggle to put food on American tables during the Great Depression.
“Food, like language, is always in motion, propelled by the same events that fill our history books,” write culinary experts Coe (Chop Suey: A Cu ... more
by: Theresa Roemer
Publisher: pRiverdale Avenue BooksBook Description
A 50-something fitness expert details her kick-start diet and exercise plan especially designed for aging women in this debut guide.
Even Roemer, an award-winning bodybuilder and personal trainer who created and then sold her own chai ... more
by: Patric Kuh
Publisher: pEccoBook Description
A food writer considers what artisanship really means.
“I see the word artisan everywhere,” notes Los Angeles Magazine restaurant critic and former restaurant cook Kuh (The Last Days of Haute Cuisi ... more
Publisher: pSecant Publishing LLCBook Description
A husband-and-wife team shares methods and recipes for those who want to catch, grow, and cook their own food.
The Ingrams (New River Guide, 2015, etc.) outline multiple benefits to living the locavore lifestyle, the least of wh ... more
by: Ted Merwin
Publisher: pNYU PressBook Description
A pleasing exercise in culinary and cultural history, evoking some favorite New York–centric comfort foods.
Forget the Big Apple: it’s all about meat. Pastrami. Bologna. Sausage. Corned beef. “Judaism has almost always revolved a ... more
by: Yael Raviv
Publisher: pUniversity of Nebraska PressBook Description
What’s in a falafel? By the lights of food-studies and nutrition adjunct professor Raviv, it’s not just chickpeas and pita bread, but also identity.
You are what you eat. That’s true of nations as much as people, and that can be a ... more
Publisher: pHenry Holt and Co.Book Description
Wine Spectator contributing editor Mustacich offers an in-depth account of the cultural and business tensions related to China’s growing desire for fine wines.
The author knows the wine business well, and she holds an eno ... more