A Revolution in Eating
Language: en
Pages: 414
Authors: James E. McWilliams
Categories: Cooking
Type: BOOK - Published: 2005 - Publisher: Columbia University Press

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History of food in the United States.
Inside the California Food Revolution
Language: en
Pages: 361
Authors: Joyce Goldstein
Categories: Cooking
Type: BOOK - Published: 2013-09-06 - Publisher: Univ of California Press

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In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of Californi
A Revolution in Taste
Language: en
Pages: 319
Authors: Susan Pinkard
Categories: History
Type: BOOK - Published: 2009 - Publisher: Cambridge University Press

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This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay
Revolution at the Table
Language: en
Pages: 300
Authors: Harvey Levenstein
Categories: Cooking
Type: BOOK - Published: 2023-11-10 - Publisher: Univ of California Press

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In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930.
A Revolution in Eating
Language: en
Pages: 397
Authors: James E. McWilliams
Categories: Cooking
Type: BOOK - Published: 2005-06-01 - Publisher: Columbia University Press

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A colorful, spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by unfamiliar animals, plants, and landscapes, s