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Cooking through History April 2024 |
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Tasting history : explore the past through 4,000 years of recipes
by Max Miller
"What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes"
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raisesong for the kitchen ghosts : stories and recipes from five generations of black country cooks by Crystal Wilkinson"A lyrical culinary journey that explores the hidden stories of Black Appalachians through powerful essays and forty comforting recipes from the Poet Laureate of Kentucky. Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother's presence. She soon realized that she was not the only cook in her kitchen; There were an abundance of ancestors stirring, measuring, and braising with her. These are her kitchen ghosts, five generations of Black women who arrived in her region of Appalachia and made a life, a legacy, and a cuisine. Part food memoir, part cookbook, Praisesong for the Kitchen Ghosts weaves fiction with historical records, memories, and interviews to present a unique culinary portrait of Black Appalachians. Forty recipes rooted deep in the past yet full of contemporary flavor are brought to vivid life through stunning photography and beautiful illustrations. Crystal conjures up her ancestors every time she cooks, honoring the mothers who came before her, the land that housed generations of her family, and the untold heritage of Black Appalachia"
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A history of food in 100 recipes
by William Sitwell
A British food writer and culinary expert traces the history of many people's favorite edibles, from the creation of the first cupcake to the invention of the sandwich, describing the origins of and methods used to make 100 different dishes. 40,000 first printing.
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A History of the World in Ten Dinners : 2,000 Years; 100 Recipes by Victoria FlexnerIn ten chapters--each an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to nineteenth-century New York City--the authors pair menus with immersive retellings of historic culinary breakthroughs, and present the ingredients and modern techniques adapted for today's kitchens to allow cooks of all abilities to entertain with dishes that were created and enjoyed hundreds of years ago but remain relevant to today's food tastes and values.
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