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Cabbage and Caviar - A History of Food and Drink in Russia by Alison K. Smith
Category: Food & Wine | Series: Foods and Nations Ser.
When people think of Russian food, they generally think either of the opulent luxury of the tsarist aristocracy or of post-Soviet elites, signified above all by caviar, or on the other hand of poverty and hunger--of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but bo ...Show more
Delicioso - A History of Food in Spain by María José Sevilla
Category: Food Cooking Wine | Series: Foods and Nations Ser.
Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and "Cocinas," such as Basque, Galician, ...Show more
Gifts of the Gods : A History of Food in Greece by Rachel Andrew; Dalby Dalby
Category: Culinary Theory | Series: Foods and Nations
What do we think about when we think of Greek food? For many, it is the meze and traditional plates of a typical Greek island taverna from summer holidays or from Greek restaurants at home. This book takes us into and beyond the taverna to offer us a unique, comprehensive history of the foods of Greece. ...Show more
Rice and Baguette - A History of Vietnamese Food by Vu Hong Lien
Category: Cook Books | Series: Foods and Nations Ser.
The once-obscure cuisine of Vietnam is, today, a favorite for many people from East to West. Adapted and modified over thousands of years, it is probably best known as a particularly delicious result of combining traditional southeast Asian cookery with visible outside influences--notably, the crunchy b ...Show more
Savoir-Faire - A History of Food in France by Maryann Tebben
Category: Cook Books | Series: Foods and Nations Ser.
Savoir-Faire is a comprehensive account of France's rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places--from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to ...Show more
True to the Land: A History of Food in Australia by Paul van Reyk
Category: Food and Drink | Series: Foods and Nations Ser.
Spanning 65,000 years, this book provides a history of food in Australia from its beginnings, with the arrival of the first peoples and their stewardship of the land, to a present where the production and consumption of food is fraught with anxieties and competing priorities. It describes how food produ ...Show more
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