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The Flavor of Wisconsin

An Informal History of Food and Eating in the Badger State

by Harva Hachten, Terese Allen ...

The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will stand as a legacy to author Harva ... Read more

$22.99 CAD

The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will stand as a legacy to author Harva
... Read more

Provence, 1970

M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste

by Luke Barr ...

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. ... Read more

Was $14.99 CAD Now $12.99 CAD

Also available as: Audiobook

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.
... Read more

Also available as: Audiobook
Erotic Cuisine: a Natural History of Aphrodisiac Cookery

by Marilyn Ekdahl Ravicz ...

The idea that gastronomy and sex are related is not new. Its been expressed through art, literature, early science, in locker rooms, beauty salons and on the street. Some examples of these expressions are included as context for the aphrodisiac recipes which follow. For millennia, cooks have prepared dishes enriched with ingredients they judged to be sensually invigorating, and this tradition ... Read more

$11.99 CAD

The idea that gastronomy and sex are related is not new. Its been expressed through art, literature, early science, in locker rooms, beauty salons and on the street. Some examples of these expressions are included as context for the aphrodisiac recipes which follow. For millennia, cooks have prepared dishes enriched with ingredients they judged to be sensually invigorating, and this tradition
... Read more
The Kansas City Barbeque Society Cookbook

25th Anniversary Edition

by Ardie A. Davis, Carolyn Wells, Paul Kirk ...

"If there is one book that captures the heart and soul of authentic barbecue, this is the one. These are real recipes from real people.." —Adam Perry Lang, New York Times-bestselling author of Serious BarbecueFeaturing more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy ... Read more

$17.99 CAD or Free with Kobo Plus

"If there is one book that captures the heart and soul of authentic barbecue, this is the one. These are real recipes from real people.." —Adam Perry Lang, New York Times-bestselling author of Serious BarbecueFeaturing more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy
... Read more
Cooking Apicius

by Apicius ...

Translated by Sally Grainger ...

Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. This is not 'recipes inspired by the old Romans' but rather a serious effort to convert the extremely gnomic instructions in the Latin into something that can be reproduced in the modern kitchen which actually gives some idea of what the Romans might have eaten. Sally ... Read more

$13.99 CAD or Free with Kobo Plus

Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text. This is not 'recipes inspired by the old Romans' but rather a serious effort to convert the extremely gnomic instructions in the Latin into something that can be reproduced in the modern kitchen which actually gives some idea of what the Romans might have eaten. Sally
... Read more
Victuals

An Appalachian Journey, with Recipes

by Ronni Lundy ...

Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia.Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and ... Read more

$8.99 CAD

Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia.Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and
... Read more
Housekeeping in the Blue Grass

A New and Practical Cook Book

by Paris Kentucky ...

The category of "charity cookbook" is a favorite in American culinary history. Funds raised by sales of these cookbooks, with recipes donated by women's groups and church societies, were used to aid a wide variety of local causes and charities. Housekeeping in the Blue Grass belongs in this category—an excellent example of regional cooking styles of the post-Civil War Midwest.Several hundred ... Read more

$15.99 CAD or Free with Kobo Plus

The category of "charity cookbook" is a favorite in American culinary history. Funds raised by sales of these cookbooks, with recipes donated by women's groups and church societies, were used to aid a wide variety of local causes and charities. Housekeeping in the Blue Grass belongs in this category—an excellent example of regional cooking styles of the post-Civil War Midwest.Several hundred
... Read more
Seven Neighborhoods in Detroit: Recipes from the City

by J.N. Cameron ...

"Seven Neighborhoods in Detroit: Recipes from the City is the essential Detroit Cookbook for everyone who loves this city!"Detroit was built on innovation and that can also be said of its most famous dishes. While exploring the seven neighborhoods in this Detroit Cookbook, you'll discover Detroit's unique food history as you cook your way through its most crave-worthy recipes! A nostalgic keepsake ... Read more

$12.99 CAD or Free with Kobo Plus

"Seven Neighborhoods in Detroit: Recipes from the City is the essential Detroit Cookbook for everyone who loves this city!"Detroit was built on innovation and that can also be said of its most famous dishes. While exploring the seven neighborhoods in this Detroit Cookbook, you'll discover Detroit's unique food history as you cook your way through its most crave-worthy recipes! A nostalgic keepsake
... Read more
America's Best BBQ

100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants

by Ardie A. Davis ...

"Covering styles from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and beyond, this book is your go-to for barbecue of all stripes." — Taste of the South, "Best Barbecue Books for Dad"Only Ardie A. Davis and Paul Kirk, the renowned sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends—from the tried-and-true locales to even a few joints outside of ... Read more

$17.99 CAD or Free with Kobo Plus

"Covering styles from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and beyond, this book is your go-to for barbecue of all stripes." — Taste of the South, "Best Barbecue Books for Dad"Only Ardie A. Davis and Paul Kirk, the renowned sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends—from the tried-and-true locales to even a few joints outside of
... Read more
Hog and Hominy

Soul Food from Africa to America

by Frederick Douglass Opie ...

Series series Arts and Traditions of the Table Perspectives on Culinary History
"Opie delves into the history books to find true soul in the food of the South, including its place in the politics of black America."—NPR.orgFrederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an ... Read more

$17.59 CAD or Free with Kobo Plus

"Opie delves into the history books to find true soul in the food of the South, including its place in the politics of black America."—NPR.orgFrederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an
... Read more
Food

A Culinary History

Edited by Jean-Louis Flandrin, Massimo Montanari ...

Series series European Perspectives: A Series in Social Thought and Cultural Criticism
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into ... Read more

$36.99 CAD

When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into
... Read more
The Secret Life of Beer!

Exposed: Legends, Lore & Little-Known Facts

by Alan D. Eames ...

Beer has inspired, influenced, and excited human beings for thousands of years and Alan D. Eames, the certified “king of beer,” has traveled the world uncovering The Secret Life of Beer. In this book, he reveals untold stories, lore, and references to beer in poetry, song, literature, and history. Readers will be astonished to learn the esoteric facts Eames has discovered, such as that in most ... Read more

$11.99 CAD

Beer has inspired, influenced, and excited human beings for thousands of years and Alan D. Eames, the certified “king of beer,” has traveled the world uncovering The Secret Life of Beer. In this book, he reveals untold stories, lore, and references to beer in poetry, song, literature, and history. Readers will be astonished to learn the esoteric facts Eames has discovered, such as that in most
... Read more

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The Flavor of Wisconsin

People who read this also enjoyed

Provence, 1970

Erotic Cuisine: a Natural History of Aphrodisiac Cookery

The Kansas City Barbeque Society Cookbook

Cooking Apicius

Victuals

Housekeeping in the Blue Grass

Seven Neighborhoods in Detroit: Recipes from the City

America's Best BBQ

Hog and Hominy

Food

The Secret Life of Beer!

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