Based on deep analysis of Mass Observation wartime diaries, Food in Wartime Britain explores the food experience of the British middle classes in their own words throughout the course of the Second World War. It reveals that, while the food practices of the population were modified by rationing and food scarcity, social class and personal circumstances were key dimensions of the wartime food experience that demand to be taken into account in the historical narrative of the Home Front.

Chocolate has been one of mankind's obsessions for centuries. The history of cacao and chocolate-making leads from Mexico to Spain and then France, Austria, Switzerland, and Belgium, while its consumption is universal. This collection examines chocolate's history as well as its use in literature, art, music, and folklore, as a subject for psychology and childrearing, and as an important product for business. In addition, recipes for novel and tasty uses of chocolate are provided. While chocolate may be seen as "food of the gods," it is consumed around the world by all ages and classes. This is an intriguing book for scholars in many fields and for those interested in the history of food and their favorite sweet.

THE TOP 10 SUNDAY TIMES BESTSELLER Shortlisted for the Andre Simon Food and Drink Book Awards for 2019 'A beautifully textured tour around the cheeseboard' Simon Garfield 'Full of flavour' Sunday Times 'A delightful and informative romp' Bee Wilson, Guardian 'His encounters with modern-day practitioners fizz with infectious delight' John Walsh, Sunday Times Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War. Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale. This is a cheesemonger's odyssey, a celebration of history, innovation and taste - and the book all cheese and history lovers will want to devour this Christmas.

Gender and Food in Transnational East Asias illustrates how the production and consumption of food impacts the changing social positions of individuals and their relationships with their families, the state, and their work, as well as shapes their gender, sexual, ethnic, and national identities. The transnational movement of food and people between East Asia and the rest of the world is increasingly visible, forming various forces behind the cultural and political constructions of gender politics among and beyond Asian diasporas. It argues that a critical engagement with practices and representations of food from gender perspectives can enhance our understanding of the society and culture of transnational East Asia.

ALL THE NUTRITION YOU NEED, IN ONE VIBRANT BOWL

Wholesome Bowls are a deliciously simple concept: one dish recipes that use only fresh, whole foods to build a bowl of flavour, comfort and nourishment. All the recipes are designed to fit your lifestyle and allow you to fall in love with cooking.

Try Turkish Eggs with Spicy Sesame Drizzle for brunch, a gooey Balsamic Fig and Goats Cheese Bowl for lunch, a warming Pearl Barley Mushroom Risotto or a vibrant Chicken Fajita Bowl for dinner. For something sweet there’s Vegan Sweet Potato and Chilli Brownie Bowl or Spiced Hummingbird Cake with Cashew Cream Cheese Frosting.

Heal your relationship with food: take the time to get to know your body, treat it with respect and enjoy real, fresh foods that fuel you and leave you feeling energized.

REDISCOVER YOUR FOOD HAPPINESS AND COOK YOUR WAY TO JOY!

Making sausage, mankind's most delectable meat-delivery system, is now within reach for all home chefs and barbecue junkies. Join BBQ master Karsten Ted Aschenbrandt as he demonstrates how to make the perfect sausage. From raw ingredients to kitchen gear and gadgets to secret tips for better flavor, this cookbook covers everything you need to know in easy illustrated steps. Packed with nearly 30 different sausage recipes from around the world, you will learn classic styles from the different regions of Germany, including the Berlin currywurst and a bratwurst from Rhineland, as well as merguez, chorizo, and an apple and onion brat. The Perfect Sausage also features 26 recipes you can prepare to showcase your homemade sausage, including sausage pie, sausage and bread shish kebabs, and merguez with tomato polenta. Rounded out with detailed grilling techniques, this is a must-have addition to any grill enthusiast's library.

New Yorker writer A.J. Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir.

Six seasons - each with its own character. The first vegetables of spring are all about tenderness and new growth. We've been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need ...a ripe juicy tomato would feel too much, too soon. Early summer steps up that game a bit - the flavours aren't yet intense, but the fresh and green notes are deeper and all is livelier. Midsummer starts the flavour riot - more variety, more colours and textures. Late summer is the lush period - the richest colours, most vibrant flavours, and sensuality. Then back to fall and winter, when life in the fields slows down. In each of the six seasons, McFadden celebrates vegetables as only a chef with the soul and experience of a farmer can. Vegetables appear not only in their prime seasons but also in multiple seasons, because how you handle, say, a young spring carrot bears no relationship to what you do to storage carrots in winter.McFadden's intuitive feel for the way seasons affect flavour translates into recipes that coax out the best of each ingredient. The 225 fresh, modern, and entirely approachable recipes range from the raw to the cooked to the preserved. While 75 percent of the recipes are vegetarian, there are plenty in which meat, seafood, and poultry play a supporting role. All have that great vibrancy made possible by McFadden's keen sense with seasoning, and his ability to get to deep and rich without the use of unnecessary fats. These are but a few of the many lessons taught in this beautifully photographed book.

Lela Rose is the ultimate party girl. In her second entertaining book, she is back with advice on giving stylish parties outside, filled with ideas for beautiful table settings, flower arrangements, and specialty cocktails and canapes. The parties featured are inspired by places that matter to Lela her childhood home in Texas, her favorite vacation retreat in Jackson Hole, and her home base in New York City but their concepts easily travel, from a sundowner cocktail hour to a party celebrating local cheeses. There are stylish bird-watching excursions and a wildflower-gathering expedition under the big sky of Texas. The glory of the Tetons serves as a backdrop for a glamorous bonfire, and there is a beautifully choreographed dinner with a lunar theme on a Manhattan terrace. These and many more unique parties showcase Lela s creative flair with dozens of tips and takeaways. From always choosing a specialty cocktail to picking a pretty dress to match the theme of the party, this book shows the importance of celebrating life s everyday moments with the people who matter most.

The SEED To PANTRY Planner is the first-ever planner that helps readers calculate everything from seed to pantry in order to grow, cook, and preserve a year's worth of food. The SEED To PANTRY Planner is a game changer. No more guessing how many tomato plants are needed to grow to feed a family. DIY farmers simply insert the number of people in their family and get the number of plants that they need to plant. The SEED To PANTRY Planner is an actual yearly planner which helps to keep everything in one place, including month-at-a-glance pages for readers to record appointments along with birthdays and week-at-a-glance pages to record daily to-do lists. Within The SEED To PANTRY Planner, there are: Charts for food preservation through home canning Charts for food preservation through home dehydrating Generous worksheet space Recipe multiplier worksheets Worksheets for prioritizing goals Graphs for planning a garden Seed starting calendars Worksheets to keep track of herbs and roots used medicinally Monthly budget planner worksheets Weekly menu planning sheets that include planning for preserving

This is the first study of historical attempts by anti-animal cruelty groups to prosecute those involved in the killing of animals for food using the Jewish method of slaughter (shechita). It details cases from Australia, Canada, England, Scotland, and the United States, many for the first time, in which animal welfare groups prosecuted those engaged in shechita as part of their attempts to introduce compulsory stunning of animals before slaughter. Despite claims to the contrary, this study offers clear evidence of underlying, unrelenting antisemitic motivations in the prosecutions, and highlights the ways in which a basic idea of innate Jewish cruelty was always juxtaposed with an overtly Christian ideal of humane treatment of animals across time and borders.

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don't allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker-even those just beginning to experiment-will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.

When the Television Food Network launched in 1993, its programming was conceived as educational: it would teach people how to cook well, with side trips into the economics of food and healthy living. Today, however, the network is primarily known for splashy celebrity chefs and spirited competition shows. This edited collection explores how the Food Network came to be known for consistently providing comforting programming that offers an escape from reality, where the storyline is just as important as the food that is being created. It dissects some of the biggest personalities that emerged from the Food Network itself, such as Guy Fieri, and offers a critical examination of a variety of chefs' feminisms and the complicated nature of success. Some writers posit that the Food Network is creating an engaging, important dialogue about modes of instruction and education, and others analyze how the Food Network presents locality and place through the sharing of food culture with the viewing public. This book will bring together these threads as it explores the rise, development, and unique adaptability of the Food Network.

'A sea breeze wafts up from every page. This book is a delight.' - Nigel Slater Both grounding and uplifting, From Coast & Cove, the new book from author and acclaimed illustrator Anna Koska, walks us through the four seasons on the English coast. Beautifully observed, contemplative and deeply personal, Anna combines emotive and evocative tales of life beside the sea with her exquisitely detailed and intricate illustrations of the plants and wildlife found in the water and along the coastline. Anna and her family moved from East Sussex to Devon in 2020 and she now finds inspiration for her artworks in the ebb and flow of the tide throughout the year, the flotsam and jetsam washed up on the shore and the creatures spotted in the air, on land and tucked away in rockpools - whether it's the haunting cry of the curlew heard while kayaking along the River Dart, the iridescent scales and pointed teeth of a hake, the mussel shells discarded by an oystercatcher, or the kelp, wrack and eelgrass strewn along the beach and pressed for posterity. A love letter to the natural world captured in materials ranging from pencil, pen and ink, watercolour and egg tempera, From Coast & Cove details an artist's year spent beside the sea. A book to savour, and a wonderful celebration of nature's cycles and minutiae.

Among the staple foods most welcomed on southern tables-and on tables around the world-rice is without question the most versatile. As Michael Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it is cooked. In some dishes, it is crunchingly crispy; in others, soothingly smooth; in still others, somewhere right in between. Commingled or paired with other foods, rice is indispensable to the foodways of the South. As Twitty's fifty-one recipes deliciously demonstrate, rice stars in Creole, Acadian, soul food, Low Country, and Gulf Coast kitchens, as well as in the kitchens of cooks from around the world who are now at home in the South. Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes-everything from Savannah Rice Waffles to Ghananian Crab Stew. As Twitty gratefully sums up, "Rice connects me to every other person, southern and global, who is nourished by rice's traditions and customs.

"Expertly takes readers into a world of Japanese home cooking far from the austere precision of the sushi counter, or the late-night rush of the ramen-ya. . . .This welcome primer goes a long way toward making Japanese cooking accessible to home cooks curious but perhaps intimidated by the cuisine." Publishers Weekly Learn how to make the enigmatic and umami-rich comfort food of Japan, with over 75 recipes straight from Atsuko Ikeda's authentic yet modern Japanese Kitchen. Japanese home-cooking is full of comfort, but a version of comfort food that is stylish, mouth-watering and less unhealthy than most. For those who aspire to recreate the Japanese dishes enjoyed in restaurants or on holiday, and to discover even more about the secrets and techniques involved in Japanese home cooking, you are invited into Atsuko's Kitchen. Learn the subtle art of creating a balanced meal as demonstrated with an easy-to-follow infographic. Learn the basics, such as how to season food the Japanese way, how to prepare dashi stock and how to make variations on basic rice. Choose from the delicious array of main dishes you might be familiar with, such as chicken teriyaki, tonkatsu pork, beef tataki, gyoza, seared tuna with ponzu, vegetable tempura, okonomiyaki, grilled aubergine with sesame sauce, plus recipes from Atsuko's own family and modern creative repertoire. Also featuring 'izakaya' small plates for sharing and sumptuous modern desserts, there is Japanese comfort food for every occasion. With tips on how to present your dishes in the traditional way, anecdotes and cultural explanations of dishes, discover the secrets of Japanese home-cooking for yourself.

Lizzie Stark takes readers on a witty, revealing and delightful journey through the natural and cultural history of the egg, exploring its deep symbolism, innumerable uses and metabolic importance in twelve dazzling specimens. From Mali to Finland, Stark looks at cultures that find the world's origins in an egg. Decorated by Ukrainians, an oracle for Greeks, the impetus behind gang wars and flown into space, the egg-whether of chickens, murres or ostriches-has taken on mythic proportions, all the while serving as a humble ingredient in fancy dishes. Stark even writes Jacques Pepin's biography through the lens of the egg dishes he served. Egg is also about Stark's fascination with this delicate ovoid-both her myriad attempts to create a perfect omelette and her fraught relationship to the ova in her body. Filled with colourful characters and fascinating morsels, Egg is a playful, informative and surprising history that guarantees you'll never take the egg for granted again.

In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind.

In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food.

From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

Cook craveable comfort food favorites and find joy in your kitchen's happy little accidents with this one-of-a-kind cookbook for Bob Ross fans and aspiring chefs of all ages.Featuring comfort-food favorites inspired by Bob Ross's words and landscapes capturing the beauty of nature, this collection of recipes is as delightful and distinctive as the artist himself.The Bob Ross Cookbook: Happy Little Recipes for Family and Friends includes recipes and entertaining ideas based on the art and wisdom of Bob Ross, evoking the painter's signature wisdom and tone. Learn how to apply his laid back, meditative approach to delicious meals such as:Nothing to It Pot RoastVan Dyke Browned MeatballsGolden Sunset Shrimp ScampiUpstream Salmon CroquettesHappy Little Roasted ChickenCurly Topped Veggie Mac and CheeseBrunch Palette QuicheCabin Roasted VegetablesAnd much more!Peppered with Bob's own art and quotes and featuring full-color food illustrations from a certified Bob Ross painting instructor, this cookbook features easy-to-follow recipes that include 'Bravery Test' sidebars for when you want to take it up a notch. You know The Joy of Painting; now learn the joy of cooking with Bob Ross.

From a lunch around a weathered picnic table set with mason jars full of herbs under a pergola and a vintage boat picnic to cocktails on the deck overlooking the marshes and a dessert party of bakery favorites in an open-air garage, this book is brimming with ideas for entertaining with ease during the warm weather months. Designer Tricia Foley has gone to her creative friends and influencers to collect their advice. Presented are beautifully photographed joyous gatherings at their beach retreats that reflect an artful sometimes bohemian approach to today s entertaining. They provide the details for memorable occasions, from arranging garden roses or wildflowers to setting relaxed tables with a mix of heirlooms and new accoutrements and selecting delectable menus to organizing a bar on a white lacquer tray. Included are go-to recipes for light summer fare: lobster-salad lettuce wraps, salmon with grilled lemon slices, peach almond cake, musk-melon daiquiris, and more. There are sidebars with tips on setting an outdoor table using a beachy blue-and-white tablecloth or burlap, placing white stones to hold down napkins, using clamshells for salt and pepper, and stocking the pantry to make gatherings a breeze.