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Displaying 1 to 10 of 8997

Food in history

by:Tannahill, Reay

Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background.

Editions:91  Date:1973 - 2014  Genre(s):History

Book

Meals to come : a history of the future of food

by:Belasco, Warren James

In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely topic: humanity's deep-rooted anxiety about the future of food. People have expressed their worries about the future of the food supply in myriad ways, and here Belasco explores a fascinating array of material ranging over two hundred years--from futuristic novels and films to world's fairs, Disney amusement parks, supermarket and restaurant architecture, organic farmers' markets, debates over genetic engineering, and more. Placing food issues in this.

Editions:12  Date:2006  Genre(s):History

Book

The Japanese way of tea : from its origins in China to Sen Rikyū

by:Sen, Sōshitsu, XV, 1923-

"The author follows tea drinking practices from their arrival in Japan to the time of Rikyu, considering at each stage the relevant historical changes and their significance for the Way of Tea. Shortly after its arrival during the Heian era (794-1185), tea was celebrated by Japanese poets, who attributed the same spiritual qualities to the beverage as had their Chinese contemporaries. During the medieval era, however, tea began to take on a distinctively Japanese character. Eisai (1141-1215), the founder of the Rinzai sect of Japanese Zen Buddhism, accentuated the medicinal aspect of tea and saw it as a means of salvation in a spiritually degenerate age (mappo)."--Jacket.

Editions:20  Date:1983 - 2000  Genre(s):History

Book

Sweetness and power : the place of sugar in modern history

by:Mintz, Sidney W. (Sidney Wilfred), 1922-2015

In thid book the author shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with its use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times.

Editions:61  Date:1985 - 2014  Genre(s):History

Book

Cooking up U.S. history : recipes and research to share with children

by:Barchers, Suzanne I.

Collection of recipes, research, and readings on U.S. history appropriate for elementary students.

Editions:6  Date:1991 - 1999  Type:Juvenile  Genre(s):History, Juvenile works

Book

The Little House cookbook : frontier foods from Laura Ingalls Wilder's classic stories

by:Walker, Barbara M. (Barbara Muhs)

Recipes based on the pioneer food written about in the "Little House" books of Laura Ingalls Wilder, along with quotes from the books and descriptions of the food and cooking of pioneer times.

Editions:28  Date:1961 - 1999  Type:Juvenile  Genre(s):History, Juvenile works, Literary cookbooks, Literary cookbooks, Cookbooks

Book

A revolution in eating : how the quest for food shaped America

by:McWilliams, James E.

Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In A Revolution in Eating, James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British an.

Editions:15  Date:2005 - 2007  Genre(s):History

Book

Curry : a tale of cooks and conquerors

by:Collingham, E. M. (Elizabeth M.)

Traces the history of Indian cuisine from the imperial kitchen of the Mughal invader Babur to the cookhouse of the British Raj, profiling traditional dishes based on a long history of invasion and the fusion of different food traditions.

Editions:33  Date:2005 - 2016  Genre(s):History

Book

Food : a culinary history from Antiquity to the present

by:Flandrin, Jean-Louis, 1931-2001

"When did the custom of meals served at regular hours begin? At what time did humankind rise to the table and commence eating with individual plates and utensils? Since when have we begun to speak of "cuisine" and to judge our foods, their methods of preparation and manner of consumption, on social criteria of gastronomic merit? In this rich, illuminating book an array of authorities explore the history of food from prehistoric times to the present day." From book jacket.

Editions:58  Date:1996 - 2014  Genre(s):History

Book

Food and society in classical antiquity

by:Garnsey, Peter

This is a general study of food in antiquity. The book deals with food as food or nutrition. It also treats the non-food uses of food, focusing on the role of food in forming and marking the social hierarchy. Food defines the group, whether social, religious, philosophical or political.

Editions:21  Date:1999 - 2002  Genre(s):History

Book

Displaying 1 to 10 of 8997