Williams - Food Writing 1

Until its reissue in 1988 with the help of renowned southern culture scholar John Egerton, Dishes and Beverages of the Old South lingered as a rare text on southern foodways. Now, in its third editi……続きを見る

Probing diaries, letters, business journals, and newspapers for morsels of information, food historian Jackie Williams here follows pioneers from the earliest years of settlement in the Northwest--w……続きを見る

From master mixologist Owen Williams, this book celebrates the most iconic cocktail: the martini. From mastering the authentic martini to daring modern reinventions, this is the ultimate guide to ma……続きを見る

AS SEEN ON TV As featured on ITV's 'Inside the Ritz' series 'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You co……続きを見る

This cookbook, from the creators of Kinfolk magazine, profiles over 40 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Kinfolk magazineーlaun……続きを見る

Yes, there is barbecue, but that’s just one course of the meal. With Vinegar and Char the Southern Foodways Alliance celebrates twenty years of symposia by offering a collection of poems that are by……続きを見る

In "The Chemistry of Cookery," W. Mattieu Williams expertly blends science with culinary arts, presenting a comprehensive exploration of the chemical principles underlying cooking processes. Through……続きを見る

"Sitwell is without doubt one of the great food writers of our day. Every serious cook should read this book at least once." ー Marco Pierre White A riveting narrative history of food as seen throug……続きを見る

The ingredients, cooks, techniques and tools that have shaped our love of food. We all love to eat and most of us have a favourite ingredient or dish. In today's world we can get the food we want, w……続きを見る

There's far more to British food than fish and chips. Discover the history and culture of Great Britain through its rich culinary traditions. Part of the Global Kitchen series, this book takes reade……続きを見る

A colorful, spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by unfamiliar animals, plants, and landscapes, settlers in the colonies and West Indie……続きを見る

In the late fourteenth century, the Iberian Peninsula was home to three major religions which coexisted in relative peace. Over the next two centuries, various political and social factors changed t……続きを見る

This heartfelt ode to the meditative practice of drinking tea examines the origins of traditional tea culture in the East, revealing how a good cuppa can elevate both the mind and spirit Traditional……続きを見る

Drawing on years of investigative reporting, Wyatt Williams offers a powerful look at why we kill and eat animals. In order to understand why we eat meat, the restaurant critic and journalist invest……続きを見る

From kitchen table to protest marches, The Suffragette Cookbook is a history of female love and power. The history of feminism is a history of women coming together. Modern feminists and Suffragette……続きを見る

Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the pra……続きを見る

Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, ……続きを見る

Food and the Novel in Nineteenth-Century America revolves around the 1840 presidential election when, according to campaign slogans, candidates were what they ate. Skillfully deploying the rhetoric ……続きを見る