"The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation...

"A rollicking exploration of the history and future of our favorite foods When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whether...

""What are my qualifications to write this book? None really. So why should you read it? Here's why: I'm a little fat. If a thin guy were to write about a love of food and eating I'd highly recommend that you do not read his book." Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet ("choking on bacon is like getting murdered by...

"From Impossible Burgers to lab-made sushi, two witty, plugged-in food scientists explore leading-edge AgTech for the answer to feeding a settlement on Mars--and 9 billion Earthlings too Feeding a Martian is one of the greatest challenges in the history of agriculture. Will a Red Planet menu involve cheese and ice cream made from vats of fermented yeast? Will medicine cabinets overflow with pharmaceuticals created from engineered barley grown using...

When Condé Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became...

Explore las ricas historias, el simbolismo y las tradiciones que vienen envueltas en la comida de nuestros platos, comida que no solo alimenta nuestros cuerpos, sino que también constituye nuestra cultura. Este libro es una historia ilustrada de todo lo que comemos Nuestra relación milenaria con casi 200 alimentos, desde nueces y semillas hasta fideos y carne, se ilustra de manera suntuosa, con cuentos de todo el mundo. Una verdadera celebración...

A fascinating and deeply researched investigation into the mysteries of flavor, from our ancestors' first bites to ongoing scientific advances in taste and today's "foodie" revolution.

Nicole Walker made cheese and grew tomatoes as a means of coping when she failed to get pregnant. Amid the coronavirus pandemic, she cooked veggie burgers for friends and hamburgers for herself--to enjoy outside, six feet apart. Her Mormon ancestors canned peaches to prepare for the End of Days and congealed beef broth into aspic as a surefire cure for ailment. Throughout the richly layered essays of Processed Meats, Walker ponders food choices and...

"When Iris decides to move to New York to restart her life, she realizes she underestimated how big the Big Apple really is--all the nostalgic movies set in New York she'd watched with her mom while eating their special secret-recipe gelato didn't quite do it justice. But Bobby, Iris's best friend, isn't about to let her hide away. He drags her to a famous autumn street fair in Little Italy, and as they walk through the food stalls, a little family-run...