No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways. From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augured the introduction of "road food," and the growth of commercial transportation meant that a wider assortment of foods was available year round. Major food crises occurred during the Depression and two world wars. Food in the United States, 1890-1945 documents these changes, taking students and general readers through the period to explain what our foodways say about our society. This intriguing narrative is enlivened with numerous period anecdotes that bring America history alive through food history. 25 period photos complement the text Recipes allow students to sample dishes no longer common on American tables A timeline makes clear the changes and new technologies that occurred during the period A selected bibliography facilitates further research

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.

From breakfast to bedtime the food that we eat and the natural world that we all share have the power to nourish our bodies, nurture our growth and support our health, vitality and survival. But are we taking it all for granted? Are we making the best choices for own bodies and minds, our families, our communities and for the planet? Fighting for food justice and equality, supporting the hard-working hands of organic farmers and food producers, and challenging our beliefs around food, nature and how the two must be balanced, have been Phil Haughton's mission and passion for over 25 years. It is this passion, alongside the simple pleasure of seeing how food, nature, business and community can all thrive in harmony, that is already being brought to vivid life and enjoyed by thousands in Phil's award-winning Better Food shops. And now, through a fascinating mix of inspiring personal stories, tempting recipes, helpful tips and insightful contributions from 12 thought leaders and changemakers, he is sharing his passion with you. Join Phil on this uplifting and thought-provoking journey through a colourful celebration of food and nature. His experiences and enthusiasm will open your eyes, make you think, bring on a smile and reconnect you with the joys of food, the wonders of nature, and what it really means to eat well and live better on an incredible planet that's alive with possibility, potential and plenty.

Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their customers' requirements. The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts. It approaches food quality from both the technical and the consumer satisfaction perspectives, and assesses the roles of management and regulatory tools in delivering food quality for all. Each area is discussed in detail, using the appropriate technical terminology, but keeping the text accessible to readers from both academic traditions, as well as to non-specialist readers.

While there are hundred of cheese books available, most are large, weighty tomes with cheeses arranged by country, which means readers have to know where the cheese is from or search through a confusing index to find it. THE CHEESE LOVER'S COMPANION is the most comprehensive, indispensable, user-friendly A-to-Z guide that includes everything about cheese. Included are entries from Asiago to Zamorano; cheese terminology; information on how cheese is made along with tips for pairing cheese with wine and beer. The small, handy format makes it easy to take the book along when choosing and buying cheese.

"How can we find what is sublime in our everyday encounters with food? Where is God in the supermarket? Can we see the holy in a strawberry?" from the Introduction

Food plays a remarkable role in the daily routine of our lives. Whether we make time to eat with our families, or hit the drive-through on the way to doing something else, food and how we approach it has the extraordinary power to unite us with others and nurture our connection to the Divine.

Provocative and insightful, the eclectic and beautiful pieces in this book will open your eyes to the awe-inspiring link between nourishment and nirvana. Drawing from many faith traditions and backgrounds including Christian, Jewish, Buddhist, Muslim, Hindu, Native American, and Sikh the words in this volume paint a glorious picture of the sanctity waiting to be discovered in a thing so simple and yet so divine as food.

Contributors include: Geoffrey Shugen Arnold, Sensei Wendell Berryi Joan Chittister, osb Ram Dass Marc David Kahlil Gibrani Jane Goodall Thich Nhat Hanh Barbara Kingsolveri Julius Lester Mary Rose O'Reilley Mary Oliveri Grace Paley Omid Safi Kristen Wolfi and many others"

Eating Words gathers food writing of literary distinction and historical sweep into one splendid volume. Beginning with the taboos of the Old Testament and the tastes of ancient Rome, and including travel essays, polemics, memoirs and poems, the book is divided into sections such as "Kitchen Practices"; "Food Memory: Identity, Family, Ethnicity"; "Eating: Delight, Disgust, Hunger, Horror" and "Food Politics". Selections by Julia Child, Anthony Bourdain, Bill Buford, Michael Pollan, Molly O'Neill, Calvin Trillin and Adam Gopnik, along with authors not usually associated with gastronomy-Maxine Hong Kingston, Henry Louis Gates Jr, Hemingway, Chekhov and David Foster Wallace-enliven and enrich this comprehensive anthology.

Hedgerows, moors, meadows and woods - these hold a veritable feast for the forager. In this hugely informative and witty handbook, John Wright reveals how to spot the free and delicious pickings to be found in the British countryside, and how to prepare and cook them. First John touches on the basics for the hedgerow forager, with an introduction to conservation, safety, the law, and all the equipment that you may need. Next he guides you through the tasty edible species to be found. Each one is accompanied by photographs for identification, along with their conservation status, habitat, distribution, season, taste, texture and cooking methods - not forgetting, of course, some fascinating asides and diversions about their taxonomy and history. Fifty species are covered, including bilberries, blackberries, raspberries, common mallow, dandelions, hedge garlic, horseradish, pignuts, nettles, sloes, sweet chestnuts, water mint, bulrushes and wild cherries. After this there is a section describing the poisonous species to steer clear of, with identifying photographs as well as warnings about nasty 'lookalikes'. Finally, there are thirty delicious recipes to show how you can make the most of your (edible) findings.Introduced by Hugh Fearnley-Whittingstall, "Hedgerow" is an indispensable household reference, and an essential book to have by your side for every trip into the countryside.

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.

Praise for The Food-Mood Solution

"Jack Challem makes the connection between food and mood clearly, simply, and practically. He shows us how we can use food, supplements, and herbs to help relieve our distressing psychological symptoms, improve our mental performance, and enhance our well-being."
--James S. Gordon, M.D., founder and Director of the Center for Mind-Body Medicine and author of Manifesto for a New Medicine

"This wonderful book explores and explains the connection between specific foods, nutrients, and our moods while clearly spelling out the do's and don'ts. This is timely information that just about everybody can make use of."
--Mark Liponis, M.D., Corporate Medical Director, Canyon Ranch

"The Food-Mood Solution provides a fresh and effective approach to conquering major issues in moodiness, weight control, and prediabetes."
--Jason Theodosakis, M.D., author of The Arthritis Cure

"This book offers us the true solution to overcoming our addictions to food, letting us control what we eat and not allowing food, alcohol, or drugs control us."
--Fred Pescatore, M.D., author of The Hamptons Diet, The Allergy and Asthma Cure, Feed Your Kids Well, and The Hamptons Diet Cookbook

'The late Jim Harrison was one of the true greats when it came to writing about food. He combined an attention to detail with a glorious prose style and a massive appetite... A must read.' - Observer New York Times bestselling author Jim Harrison was one of America's most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. He also wrote some of the best essays on food around, earning praise as 'the poet laureate of appetite' (Dallas Morning News). A Really Big Lunch collects many of his food pieces for the first time - and taps into his larger-than-life appetite with wit and verve. Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, the Kermit Lynch Newsletter and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed apercus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison's life over the last fifteen years. A Really Big Lunch is a literary delight that will satisfy every appetite.

The Accomplisht Cook was first published in 1660 and this is a facsimile of the 1685 edition. Robert May was cook to the aristocracy of Royalist England; born in the year of the Armada; trained by his own father, then by powerful patrons in Paris; before apprenticeship in London with the cook to the Star Chamber. In the course of a long life, working almost exclusively for fellow Catholics and Royalists, he absorbed all the most fashionable tendencies at large in the kitchens of England. 'By its sheer size and comprehensive scope Robert May's book eclipsed its predecessors,' writes Alan Davidson in his foreword. Here is the most complete portrait of English cooking as it was when Charles II was restored to the throne, as well as before 'the unhappy and cruel disturbances' of the Civil War, in 'those golden days of peace and hospitality,' as the author puts it, 'when you enjoyed your own.' This edition has an excellent biographical introduction by Marcus Bell, revealing new facts about Robert May's life, a graceful foreword by Alan Davidson and a full glossary of contemporary terms. This new reprint of Prospect's edition of 2000 is part of the series 'The English Kitchen' and sits alongside and in similar format to other works, ancient and modern, on the history of English cookery.

Drawing directly from his experience as an acclaimed climate-change gardener, and of setting up a kitchen garden from scratch for River Cottage, Mark explains the practical aspects of organic growing, introduces us to a whole world of vegetables we may not have previously considered, and does away with alienating gardening jargon once and for all. Mark begins with a catalogue of vegetables that will grow in this country, explaining for each their benefits, what varieties to go for, dos and don'ts, and popular culinary uses. He then invites us to create a wish list of foods, and shows us his own list from his early gardening days. Next, he explains how to turn this wish list into a coherent kitchen garden plan appropriate for our space, whether it be a patch of acidic soil, a roof-top garden or an allotment, whether we put on our wellies in every free moment or are 'time-poor' gardeners. Then he puts all the theory into practice, showing us how to look after nutrients in the soil, how to resist pests and diseases, and how to make our garden sustainable and organic. In clear, concise sections we learn about seed trays, supporting plants with climbing structures, mulching, composting, companion planting, irrigation and promoting pollination, and there are additional tables showing sowing and harvesting times, plant sizes, and alternative varieties of plants for different sites.About thirty recipes and a directory of useful addresses finish the book, and the handbook is complemented by bright colour photography throughout. Practical and inspiring, with a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, "Veg Patch" is destined to join Handbooks No. 1, 2 and 3 as an indispensible household reference.

The legendary drink of Vikings and verse and the oldest alcoholic beverage, mead is brewed by both amateur winemakers for their own consumption, and in larger quantities by beekeepers who have built a separate line of business of mead production. With home-brewing and smaller distilleries more popular than ever, this book offers valuable DIY assistance to the hobbyist and the professional alike. The first part of the book discusses the historical stature of mead and details the mead-making process itself, with clear and concise instructions simplified with the support of foolproof diagrams. Also included is a more in-depth, scientific analysis of fermentation, fining, and stabilization of mead, as well as legal requirements, bottling methods, troubleshooting throughout the mead-making process, and even a collection of mead-based recipes.

From the McDonald's hot coffee case to the cattle ranchers' beef with Oprah Winfrey, from the old English ""Assize of Bread"" to current nutrition labeling laws, what we eat and how we eat are shaped as much by legal regulations as by personal taste. Barry M. Levenson, the curator of the world-famous (really!) Mount Horeb Mustard Museum and a self-proclaimed ""recovering lawyer,"" offers in Habeas Codfish an entertaining and expert overview of the frustrating, frightening, and funny intersections of food and the law. Discover how Mr. Peanut shaped the law of trademark infringement for the entire food industry. Consider the plight of the restaurant owner besmirched by a journalist's negative review. Find out how traditional Jewish laws of kashrut ran afoul of the First Amendment. Prison meals, butter vs. margarine, definitions of organic food, undercover ABC reporters at the Food Lion, the Massachusetts Supreme Court case that saved fish chowder, even recipes - it's all in here, so tuck in!

TOP TEN SUNDAY TIMES BESTSELLER

Think about that first tickle of hunger in your stomach. A moment ago, you could have been thinking about anything, but now it's thickly buttered marmite toast, a frosty scoop of ice cream straight from the tub, some creamy, cheesy scrambled eggs or a fuzzy, perfectly-ripe peach.

Eating is one of life's greatest pleasures. Food nourishes our bodies, helps us celebrate our successes (from a wedding cake to a post-night out kebab), cheers us up when we're down, introduces us to new cultures and - when we cook and eat together - connects us with the people we love.

In Eat Up, Ruby Tandoh celebrates the fun and pleasure of food, taking a look at everything from gluttons and gourmets in the movies, to the symbolism of food and sex. She will arm you against the fad diets, food crazes and bad science that can make eating guilt-laden and expensive, drawing eating inspiration from influences as diverse as Roald Dahl, Nora Ephron and Gemma from TOWIE. Filled with straight-talking, sympathetic advice on everything from mental health to recipe ideas and shopping tips, this is a book that clears away the fog, to help you fall back in love with food.

Healthy Teas is a delightful introduction to the history and healing properties of green tea, the health benefits of black teas, and the life-enhancing attributes of herbal teas and fruit infusions and decoctions. In this tea cookbook, author Tammy Safi has specially created the recipes to maximize the health benefits of all tea ingredients, whether they are fruits, exotic floral blends, or any of the many types of tea leaves. Inside, you'll find more than 80 easy recipes--from immune-boosting teas to springtime tonics and teas to detox and cleanse. Discover morning pick-me-ups as well as relaxing teas for stress relief and calming sleep. Tea recipes include: Bilberry and Green Tea Chamomile and Lemongrass Tea Ginger and Peppermint Tea Licorice and Echinacea Tea Ribwort and Eyebright Tea Yarrow and Cinnamon Tea This tea book contains handy definitions of different varieties of tea plus all the necessary background information on ingredients will help you make choices about which teas to drink and how to prepare them. Healthy Teas is sure to become an essential reference for the health conscious and tea lovers alike.

Your family's most cherished meals deserve to be remembered. Preserve all of your favorite recipes, and the memories associated with them, in this heirloom-quality blank recipe book. Around Our Table includes- 138 Recipe Pages- Space to record prep time, serving size, ingredients, instructions, and memories or additional notes about each dish Organized Dividers with Tabs- 7 sections broken up by food category to make it easy to find what you're looking for 20 4x6 Index Cards- Write down recipes you might want to remove and share with others Plastic Sleeves and Pocket- Additional space to save recipes that have been passed down or clipped out of magazines Durable Cover- Stylish, yet sturdy, cover that is wipeable and will hold up in the kitchen Beautiful Design- Classic artwork created by artist and author Korie Herold

The study of food as included in the combined subjects of nutrition and food science and technology involves a wide variety of basic sciences ranging from chemistry and biochemistry to microbiology and engineering. Consequently many technical terms and abbreviations are involved. At the same time the rapidly growing interest in the subject is shared by specialists from many fields such as sociology, medicine, agriculture and commerce. The purpose of this dictionary is to assist the specialist from one field to understand the technical terms used by the variety *of specialists in the food fields. Successive editions have become larger with the broadening scope of the subject matter, changes in policy such as the inclusion of proprietary names, the updating of information, and the introduction by official bodies of defined terminology. In the present edition the energy content of foods is expressed in both joules and calories, and vitamins are expressed, where appropriate, in both micrograms and international units