- Title: The Appledore Cook Book: Containing Practical Receipts for Plain and Rich Cooking (American Antiquarian Cookbook Collection)
- Autor: Maria Parloa
- Print Length: 220 pages
- Publisher (Publication Date): Andrews McMeel Publishing (July 16, 2013)
- Language: English
- ASIN: B00CLMJ90W
- ISBN-10: 1346686610, 1313891037
- ISBN-13: 978-1346686615, 978-1313891035
- File Format: PDF
This edition of The Appledore Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Cleveland Beer: History & Revival in the Rust Belt (American Palate) by Peter Chakerian [146711779X, Format: EPUB]
- Title: Cleveland Beer: History & Revival in the Rust Belt (American Palate)
- Autor: Peter Chakerian
- Print Length: 192 pages
- Publisher (Publication Date): The History Press (November 2, 2015)
- Language: English
- ASIN: B01A605ZHG
- ISBN-10: 1540202275, 146711779X
- ISBN-13: 978-1540202277, 978-1467117791
- File Format: EPUB
Cleveland loves its craft beer. The city’s breweries are flourishing under a period of brewing renewal and an insatiable taste for quality local craftsmanship. But Cleveland’s brewing industry hasn’t always enjoyed such prosperous times. The industry boomed during the 1800s only to see Prohibition, dwindling demand and increased competition stifle production. Each brewery, one by one, closed its doors until none remained. In 1988, Patrick and Daniel Conway opened the fledgling Great Lakes Brewing Company, and the industry was born anew. Today, local visionaries are engineering the comeback and bringing national attention to Cleveland’s award-winning craft brews. Authors Leslie Basalla and Peter Chakerian chart the remarkable history of the ups and downs of Cleveland beer.
About the Author
Native Clevelander Leslie Basalla owns Cleveland Brew Bus, a brewery tasting tour service. She majored in journalism at Ohio University and covered local news before falling into the restaurant industry and professional craft beer service. While manager of Market Garden Brewery, Leslie learned a great deal about Cleveland beer history and craft brewing. Leslie is a Certified Beer Server through the Cicerone Certification Program and a Certified Beer Steward through the MBAA.Peter Chakerian is an award-winning writer, author and journalist whose work has been featured on Yahoo! News, America OnLine, Technorati, RootsRated and in dozens of publications across the country. His twenty-five-year career has earned him several awards, including “Best in Ohio” nods for online journalism by the Ohio Society of Professional Journalists. He is a regular contributor to The Plain Dealer and Cleveland.com covering dining, nightlife, popular culture and entertainment.
Beer in the Middle Ages and the Renaissance by Richard W. Unger [0812219996, Format: PDF]
- Title: Beer in the Middle Ages and the Renaissance
- Autor: Richard W. Unger
- Print Length: 344 pages
- Publisher (Publication Date): University of Pennsylvania Press (May 22, 2013)
- Language: English
- ASIN: B00D2M4KFY
- ISBN-10: 0812237951, 0812219996
- ISBN-13: 978-0812237955, 978-0812219999
- File Format: EPUB, PDF
The beer of today—brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness—is largely the result of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing.
During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state. In Beer in the Middle Ages and the Renaissance, Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe.
Drawing from archives in the Low Countries and England to assemble an impressively complete history, Unger describes the transformation of the industry from small-scale production that was a basic part of housewifery to a highly regulated commercial enterprise dominated by the wealthy and overseen by government authorities. Looking at the intersecting technological, economic, cultural, and political changes that influenced the transformation of brewing over centuries, he traces how improvements in technology and in the distribution of information combined to standardize quality, showing how the process of urbanization created the concentrated markets essential for commercial production.
Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as a whole.
Review
Entertainingly written and amply illustrated and referenced…succeeds admirably. — Journal of Interdisciplinary History, Winter 2007
About the Author
Richard W. Unger is Professor of History at the University of British Columbia. He is also author of A History of Brewing in Holland, 900-1900: Economy, Technology, and the State, The Art of Medieval Technology: Images of Noah the Shipbuilder, and The Ship in the Medieval Economy, 600-1600.
Charlottesville Food: A History of Eating Local in Jefferson’s City (American Palate) by Casey Ireland [1626190275, Format: EPUB]
Title: Charlottesville Food:: A History of Eating Local in Jefferson’s City (American Palate)
Autor: Casey Ireland
Print Length: 128 pages
Publisher (Publication Date): The History Press (February 4, 2014)
Language: English
ASIN:
ISBN-10: 1626190275
ISBN 13: 9781626190276
File Format: EPUB
From the early days of Thomas Jefferson’s Garden Book” at Monticello to the hustle and bustle of the modern City Market on Water Street, Charlottesville has an illustrious culinary history. The city’s cuisine is characterized by a delight in locally raised ingredients. The locavore mentality appears at all levels of Charlottesville’s food industry, including the nationally acknowledged methods of Joel Salatin’s Polyface Farms, the sourcing of local pork for Chipotle’s Charlottesville location and the accessibility of regional ingredients everywhere from Whole Foods Market to online favorite Relay Foods. Author and food enthusiast Casey Ireland explores how Charlottesville’s residents have created a food culture that is all their own..”
Nuts: A Global History by Ken Albala [1780232829, Format: PDF]
Nuts: A Global History (Edible) by Ken Albala
- Print Length: 128 Pages
- Publisher: Reaktion Books
- Publication Date: April 15, 2014
- Language: English
- ASIN: B00KD8YWQM
- ISBN-10: 1780232829
- ISBN-13: 978-1780232829
- File Format: PDF
From almonds and pecans to pistachios, cashews, and macadamias, nuts are as basic as food gets—just pop them out of the shell and into your mouth. The original health food, the vitamin-packed nut is now used industrially, in confectionary, and in all sorts of cooking. The first book to tell the full story of how nuts came to be in almost everything, Nuts takes readers on a gastronomic, botanical, and cultural tour of the world.
Tracking these fruits and seeds through cultivation, harvesting, processing, and consumption—or non-consumption, in the case of those with nut allergies—award-winning food writer Ken Albala provides a fascinating account on how they have been cooked, prepared, and exploited. He reveals the social and cultural meaning of nuts during various periods in history, while also immersing us in their modern uses. Packing scrumptious recipes, surprising facts, and fascinating nuggets inside its hardcover shell, this entertaining and informative book will delight lovers of almonds, hazelnuts, chestnuts, and more.
Offal: A Global History by Nina Edwards [1780230974, Format: EPUB]
Offal: A Global History (Edible) by Nina Edwards
- Print Length: 141 Pages
- Publisher: Reaktion Books
- Publication Date: April 15, 2013
- Language: English
- ASIN: B00G2ADR6Q
- ISBN-10: 1780230974
- ISBN-13: 978-1780230979
- File Format: EPUB
“Offal” has the same pronunciation as “awful”—an appropriate homophone, given that offal comprises the whole spectrum of an animal’s glands, essential organs, skin, muscle, guts, and every unmentionable in between. Yet as Nina Edwards shows in this intriguing history, offal has been consumed and enjoyed across ages and continents, often hidden by the rich variety of terms—like fois gras and sweetbread—that have evolved to veil their origins.
Onions and Garlic: A Global History by Martha Jay [1780235879, Format: PDF]
Onions and Garlic: A Global History (Edible) by Martha Jay
- Print Length: 144 Pages
- Publisher: Reaktion Books
- Publication Date: May 15, 2016
- Language: English
- ASIN: B01NAITRXT
- ISBN-10: 1780235879
- ISBN-13: 978-1780235875
- File Format: PDF
Look at any recipe for a savory dish and chances are it will start with this step: fry onions in a pan over medium heat. Onions—and their allium family relatives, shallots, garlic, chives, and leeks—are one of the most heavily used ingredients in cuisines all over the world. You’ll rarely find them in the spotlight, though—except for when they are fried into rings or used to repel vampires. In this book, Martha Jay gives alliums their due, offering an illuminating history of these cherished plants that follows the trail of their aromas to every corner of the globe and from ancient times up to today.
Going back to the earliest recipes from ancient Mesopotamia, Jay traces the spread of alliums along trade routes through Central Asia and into ancient Greece and Rome. Likewise she follows their spread in East Asia, where they have become indispensable, and of course into Europe and the Americas, where the onion—and its odor—gave rise to the name “Chicago” and the leek became the national symbol of Wales. Celebrated, denigrated, prescribed, and proscribed, onions, garlic, and their relatives can be found—as Jay lavishly demonstrates—in the histories of peasants and kings, in cuisine and art, in tales of colonization and those of resistance, and in medicinal cures and magical potions alike. Her book is a welcome celebration of some of the most important ingredients in the world.
Dates: A Global History by Nawal Nasrallah [1861897960, Format: PDF]
Dates: A Global History (Edible) by Nawal Nasrallah
- Print Length: 136 Pages
- Publisher: Reaktion Books
- Publication Date: April 1, 2011
- Language: English
- ASIN: B00C2PINN2
- ISBN-10: 1861897960
- ISBN-13: 978-1861897961
- File Format: PDF
In Dates, Nawal Nasrallah draws on her experience of growing up in the lands of ancient Mesopotamia, where the date palm was first cultivated, to explore the history behind the fruit. Dates have an important role in their arid homeland of the Middle East, where they are a dietary staple and can be consumed fresh or dried, as a snack or a dessert, and are even thought to have aphrodisiac qualities.
In this history, Nasrallah describes the central role the date palm has played in the economy of the Middle East. This informative account of the date palm’s story follows its journey from its land of origin to the far-flung regions where it is cultivated today. Along the way, Nasrallah weaves many fascinating and humorous anecdotes that explore the etymology, history, culture, religion, myths, and legends surrounding dates. For example, she explains how the tree came to be a symbol of the Tree of Life and associated with the fiery phoenix bird, the famous ancient goddess Ishtar, and the moon, and how the medjool date acquired its name.
This delightful and unusual book is generously illustrated with many beautiful images, and supplemented with more than a dozen delicious date recipes for savory dishes, sweets, and wine.
The Foie Gras Wars: How a 5,000-Year-Old Delicacy Inspired the World’s Fiercest Food Fight by Mark Caro [1451640862, Format: EPUB]
Rice: A Global History by Renee Marton [1780233507, Format: PDF]
Rice: A Global History (Edible) by Renee Marton
- Print Length: 144 Pages
- Publisher: Reaktion Books
- Publication Date: October 15, 2014
- Language: English
- ASIN: B011LDV5PI
- ISBN-10: 1780233507
- ISBN-13: 978-1780233505
- File Format: PDF
From jambalaya to risotto, curry to nasi kandar, few foods are as ubiquitous in our meals as rice. A dietary staple and indispensable agricultural product from Asia to the Americas, the grain can be found in Michelin restaurants and family kitchens alike. In this engaging culinary history, Renee Marton explores the role rice has played in society and the food economy as it journeyed from its beginnings in Asia and West Africa to global prominence.
Examining the early years of rice’s burgeoning popularity, Marton shows that trade of the grain was driven by profit from both high status export rice and the lower-quality versions that fed countless laborers. In addition to urbanization and the increase in marketing and advertising, she reveals that rice’s rise to supremacy also came through its consumption by slave, indentured servant, and immigrant communities. She also considers the significance rice has in cultural rituals, literature, music, painting, and poetry. She even shows how the specific rice one consumes can have great importance in distinguishing one’s identity within an ethnic group. Chock full of delicious recipes from across the globe, Rice is a fascinating look at how this culinary staple has defined us.
