Showing titles in Gastronomy

They are trees of life and trees of knowledge. They are wish-fulfillers, rain forest royalty, more precious than gold. They are the fig trees, and they have affected humanity in profound but little-known ways. Gods, Wasps and Stranglers tells their amazing story. Fig trees fed our prehuman ancestors, influenced diverse cultures, and played key roles in the dawn of civilization.

Conoceremos la evolución de la cocina española, desde las tortas de harina de bellota íbera al caviar esférico de melón de Ferran Adrià. Descubriremos que el mejor relato sobre la fructífera convivencia entre las cocinas cristiana, judía y musulmana se lo debemos a la prostituta Aldonza, La lozana andaluza; que en el segundo viaje de Colón a las "Indias Occidentales", su marinería comió tres manatíes (vacas marinas) creyendo que eran sirenas poco agraciadas; que somos el único país que puede presumir de haber tenido un perro gourmet.

With an incredible list of celebrated contributors including DAVID SEDARIS, NAOMI FRY, PATTI SMITH, SIAN CLIFFORD and JIA TOLENTINO, My First Popsicle revels in the delights of food in all its forms. Edited by ZOSIA MAMET—Shoshanna in Girls—this is a riotous, mouth-watering celebration of jelly, mac and cheese, donuts, the best sandwich in the entire world—and much more.

Ultimately, this is a story audiobook with food in it. Valentine Warner presents a collection of personal stories, seasoned with recipes, to listen and make in both happy and troubled times; an audiobook of "comfort" food in the truest sense of the word. From the aching simplicity of toast with butter to the isolation of cooking for one and the pleasure of returning to heart-warming wholesome slow-roasts, one-pot suppers and more - this audiobook is about enjoyment, grief, restlessness, disasters, and success.

Written and read by food writer and New York Times contributor Besha Rodell—(formerly) one of the world’s last anonymous restaurant critics—comes this this witty and lively memoir. When Besha Rodell moved from Australia to the United States with her mother at fourteen, she was a foreigner...

How we eat, farm and shop for food is not only a matter of taste. Our choices regarding what we eat involve every essential aspect of our human nature: the animal, the sensuous, the social, the cultural, the creative, the emotional and the intellectual. Thinking seriously about food requires us to consider our relationship to nature, to our fellow animals, to each other and to ourselves. So can thinking about food teach us about being virtuous, and can what we eat help us to decide how to live?

INSTANT NATIONAL BESTSELLER AND SHORTLISTED FOR THE 2019 TASTE CANADA AWARDS AND THE RAKUTEN KOBO EMERGING WRITER PRIZE. For fans of Eat Pray Love, Wild, and H is for Hawk, The Measure of My Powers is the story of one woman's search for self-love, experienced through food and travel. "With...

The oyster is one of Earth's oldest animals, and fossil records show humans have enjoyed them for hundreds of thousands of years. But like so many other creatures, wild oysters were driven to near extinction by overconsumption and pollution. The Clean Water Act marked a turning point for water...

Culinary historian Anne Willan “has melded her passions for culinary history, writing, and teaching into her fascinating new book” (Chicago Tribune) that traces the origins of American cooking through profiles of twelve influential women—from Hannah Woolley in the mid-1600s to Fannie...

Bloomsbury presents Cold Kitchen written and read by Caroline Eden. A Financial Times and Observer "best summer read" A Times Literary Supplement Book of the Year ‘With its union of practicality and magic, a kitchen is a portal, offering extended range and providing unlikely paths out of the...

The story of twelve friends who gathered to share and celebrate the extraordinary wines of Bordeaux. Like-minded in their love of wine, they differed wildly (often alarmingly!) in their personal wealth, life and circumstances. Their opinions, always voiced, had the power to ignite anger and divide friendships just as easily as they bound them together.

Foraging is not just a throwback to our hunter-gatherer past; it's a way to reconnect with the landscape. And Langdon Cook is not just your typical grocery cart-toting dad. For him, gourmet delicacies abound, free for the taking if we just open our eyes. As a result, he finds himself free-diving in icy Puget Sound in hopes of spearing a snaggletooth lingcod, armed with nothing more than a "Hawaiian sling." He bushwhacks through rugged mountain forests in search of edible mushrooms. He strings up a fly rod to chase after sea-run trout.

Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda...

A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano’s “little black book,” an insider’s guide to his thirty all-time-favorite Paris restaurants.

Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.

As a nation of food-lovers we have been munching on fruit and veg, drinking tea and coffee, and using oils and spices for generations, but have you ever stopped to think how our most beloved foods came to be the way they are now? In Borough Market: Edible Histories, award-winning food writer Mark Riddaway takes us on a culinary journey through the most fascinating, surprising and downright bizarre stories behind Britain's favourite tipples and nibbles.

In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.

Strawberry daiquiris. Skinny martinis. Vodka sodas with lime. These are the cocktails that come in sleek-stemmed glasses, bright colors and fruity flavors—these are the girly drinks. From the earliest days of civilization, alcohol has been at the center of social rituals and cultures worldwide. But when exactly did drinking become a gendered act? With whip-smart insight and boundless curiosity, Girly Drinks unveils an entire untold history of the female distillers, drinkers, and brewers who have played a vital role in the creation and consumption of alcohol

Stop focusing on what you lack and start feeling grateful and satisfied with what you have! Touching on topics like fear, worry, dissatisfaction, anxiety, and body image, Alyssa Bethke walks you through issues that rob you of your joy and helps you recognize them for what they are: distractions...

From an award-winning journalist and beer expert, a thoughtful and witty guide to understanding and enjoying beer Right here, right now is the best time in the history of mankind to be a beer drinker. America now has more breweries than at any time since prohibition, and globally, beer culture...