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Describes the history of France through a gastronomic lens, discussing the country's legendary cuisine and wine, from Roquefort cheese to cognac and croissants along with the social and political trends that influenced its innovations and traditions. 10,000 first printing
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The potlikker papers : a food history of the modern South
by John T Edge
Describes how the culinary traditions of the poor, rural South played a large part in the region's revitalization and renaissance, eventually becoming incorporated into the gentrification and artesian renaissance that gave rise to popular figures in Southern food, from Paul Prudhomme to Craig Claiborne.
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Barbecue : the history of an American institution
by Robert F. Moss
A book that draws on old letters, journals, newspapers, dairies and travelogues traces the history of a favorite American pastime, from its origins among the Native Americans to its present-day popularity.
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What she ate : six remarkable women and the food that tells their stories
by Laura Shapiro
A culinary historian’s short takes on six famous women through the lens of food and cooking explore what these women ate and how their attitudes toward food offer surprising new insights into their lives, in a book that covers Dorothy Wordsworth, Rosa Lewis, Eleanor Roosevelt, Eva Braun, Barbara Pym and Helen Gurley Brown.
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A history of the world in 6 glasses
by Tom Standage
An offbeat history of the world traces the story of humankind from the Stone Age to the twenty-first century from the perspective of six different drinks--beer, wine, spirits, coffee, tea, and cola--describing their pervasive influence during pivotal eras of world history, from humankind's adoption of agriculture to the advent of globalization. Reprint. 40,000 first printing.
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The cooking gene : a journey through African American culinary history in the Old South
by Michael Twitty
Sifting through stories, recipes, genetic tests and historical documents, a renowned culinary historian, in a memoir of Southern culinary tradition and food culture, traces his ancestry through food, from Africa to America and slavery to freedom, and the charged politics surrounding the origins of soul food, barbecue and all Southern cuisine. 20,000 first printing.
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Coming to my senses : the making of a counterculture cook
by Alice Waters
The award-winning executive chef of Chez Panisse in California presents the story of her tumultuous culinary journey, describing her efforts to promote distinctive flavors in a time of uniform convenience foods, her achievements within the bohemian 1960s cultural circuit and her ongoing reflections as the head of one of the world's most influential restaurants.
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Hoover Public Library 200 Municipal Dr., Hoover, AL 35216 205-444-7840
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