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Portland: A Food Biography

by Heather Arndt Anderson Rowman & Littlefield Publishers (November 13, 2014)

More than just food carts and microbrews, Portland has a story to tell. Its culinary history sings the song of the salmon-people, the pioneers and immigrants, each struggling to make this strange but inviting...


Food on the Rails: The Golden Era of Railroad Dining

by Jeri Quinzio Rowman & Littlefield Publishers (October 10, 2014)

Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining...


Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods

by Suzanne Cope Rowman & Littlefield Publishers (October 10, 2014)

Small Batch details the history and changing social implication of artisanal foods, from the days of early American settlers to the present explosion of small-batch and artisanal food businesses. Interviewing...


Brunch: A History

by Farha Ternikar Rowman & Littlefield Publishers (July 10, 2014)

Brunch is the decadent meal of the week; a mix of the savory and salty, sweet and indulgent. Not exclusively an American phenomenon, brunch is also shared in South Asia, the Middle East, and parts of Europe....


Lunch: A History

by Megan Elias Rowman & Littlefield Publishers (February 16, 2014)

This six-continent survey of the history, customs, and representations of the midday meal explains

  • who eats what for lunch;
  • where and when they eat it;
  • and what it means in the larger cultural context.

The first...


New York City: A Food Biography

by Andrew F. Smith Rowman & Littlefield Publishers (November 26, 2013)

New York City’s first food biography showcases the vibrancy, innovation, diversity, and taste of this most-celebrated American metropolis.


A Vineyard Odyssey: The Organic Fight to Save Wine from the Ravages of Nature

by John Kiger Rowman & Littlefield Publishers (May 10, 2013)

A Vineyard Odyssey is a fascinating saga of wine that takes the reader on a travelogue of the many hazards that lie along the journey from vine to bottle. John Kiger tracks the nefarious denizens of the vineyard...


Wine Sales and Distribution

by Paul Wagner, John C. Crotts & Byron Marlowe Rowman & Littlefield Publishers (June 13, 2019)

This definitive book offers the first focused guide for developing personal wine-selling skills. The authors’ approach is based on a clear understanding of the principles, strategies, and practices used by...


Sauces Reconsidered

by Gary Allen Rowman & Littlefield Publishers (February 08, 2019)

Sauces Reconsidered: Après Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces’ physical properties. While it is not a traditional cookbook, it does include...


A Taste of Naples

by Marlena Spieler Rowman & Littlefield Publishers (November 11, 2018)

In other places, it might seem trite or cliché to say that love is an essential component of cooking, food, and dining. But in the shadow of a still-fuming Vesuvio, the love of everyday life is palpable in...


Coffee

by Robert W. Thurston Rowman & Littlefield Publishers (October 01, 2018)

This engaging guide traces the history, cultivation, and culture of coffee, as well as the major factors influencing the industry today. Robert Thurston provides a readable, concise overview of coffee from the...


Pigs, Pork, and Heartland Hogs

by Cynthia Clampitt Rowman & Littlefield Publishers (October 08, 2018)

Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing...


The Food and Drink of Seattle

by Judith Dern & Deborah Ashin Rowman & Littlefield Publishers (July 08, 2018)

Offers a comprehensive exploration of Seattle’s cuisine from geographical, historical, cultural, and culinary perspectives.

From glaciers to geoducks, from the Salish Sea with swift currents sweeping wild...


A History of the Food of Paris

by Jim Chevallier Rowman & Littlefield Publishers (June 08, 2018)

Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France....


The Food and Drink of Sydney

by Heather Hunwick Rowman & Littlefield Publishers (March 22, 2018)

Sydney, famed for its setting and natural beauty, has fascinated from the day it was conceived as an end-of-the-world repository for British felons, to its current status as one of the world’s most appealing...


The Food and Feasts of Jesus: The Original Mediterranean Diet, with Menus and Recipes

by Douglas E. Neel & Joel A. Pugh Rowman & Littlefield Publishers (June 28, 2012)

The Food and Feasts of Jesus offers a new perspective on life in biblical times by taking readers inside the food culture of the day. From wedding feasts to a farmer’s lunch, the book explores the significance...


A Taste of Broadway

by Jennifer Packard Rowman & Littlefield Publishers (December 01, 2017)

Beyond being just fuel for the body, food carries symbolic importance used to define individuals, situations, and places, making it an ideal communication tool. In musical theater, food can be used as a shortcut...


Madrid

by Maria Paz Moreno Rowman & Littlefield Publishers (November 10, 2017)

As the capital city of Spain, Madrid is nowadays considered one of the most interesting “food towns” in the world. This is perhaps due to the wide variety of specialty dishes that its cuisine boasts, ranging...


Brew Your Business

by Karen McGrath, Regina Luttrell, M. Todd Luttrell & Sean McGrath Rowman & Littlefield Publishers (November 10, 2017)

Craft beer culture and industry have recently grown exponentially with over 4000 craft brewers operating in the United States alone.

Brew Your Business: The Ultimate Craft Beer Playbook incorporates cultural,...


Around the World in Eighty Wines

by Mike Veseth Rowman & Littlefield Publishers (November 01, 2017)

Inspired by Jules Verne’s classic adventure tale, Mike Veseth takes his readers Around the World in Eighty Wines. The journey starts in London, Phileas Fogg’s home base, and follows Fogg’s itinerary to...


Kitchens, Cooking, and Eating in Medieval Italy

by Katherine A. McIver Rowman & Littlefield Publishers (October 16, 2017)

The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch...


Let's Eat

by Lori Stein & Ronald H. Isaacs Rowman & Littlefield Publishers (November 16, 2017)

The food that Jewish people eat is part of our connection to our faith, culture, and history. Not only is Jewish food comforting and delicious, it’s also a link to every facet of Judaism. By learning about...


Eating Well, Living Better: The Grassroots Gourmet Guide to Good Health and Great Food

by Michael S. Fenster Rowman & Littlefield Publishers (May 18, 2012)

Michael Fenster, a cardiologist and professional chef, offers a realistic approach to losing weight, eating a balanced diet, and enjoying good food. He offers advice on reading labels, avoiding processed food,...


American Home Cooking

by Tim Miller Rowman & Littlefield Publishers (June 29, 2017)

American Home Cooking provides an answer to the question of why, in the face of all the modern technology we have for saving time, Americans still spend time in their kitchens cooking.

Americans eat four to five...


Food on Foot

by Demet Güzey Rowman & Littlefield Publishers (April 01, 2017)

What did great adventurers eat during their expeditions to the far corners of the world? How did they view the role of food in their survival and wellbeing? What about hikers and backpackers today who set out...


New Art of Cookery

by Vicky Hayward Rowman & Littlefield Publishers (June 16, 2017)

New Art of Cookery, Drawn from the School of Economic Experience, was an influential recipe book published in 1745 by Spanish friary cook Juan Altamiras. In it, he wrote up over 200 recipes for meat, poultry,...


Barbecue

by Tim Miller Rowman & Littlefield Publishers (August 07, 2014)

Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue:

  • Outdoor grilling and traditional slow cooking...


As Long As We Both Shall Eat

by Claire Stewart Rowman & Littlefield Publishers (April 01, 2017)

As Long as we Both Shall Eat is a culinary history of wedding feasts. Examining the various food customs associated with weddings in America and around the world, Claire Stewart not only provides a rich account...


Food, Health, and Culture in Latino Los Angeles

by Sarah Portnoy Rowman & Littlefield Publishers (November 14, 2016)

Food, Health, and Culture in Latino Los Angeles explores the history of Latino cuisine in Los Angeles and the contemporary Latino food scene, one that sharply contrasts with urban Latino neighborhoods where...


Delicious Geography: From Place to Plate

by Gary Fuller & T. M. Reddekopp Rowman & Littlefield Publishers (March 01, 2017)

Take a journey with dynamic father and daughter duo geographer Gary Fuller and chef T. M. Reddekopp as they travel the globe tracing the enduring links between geography and food. They firmly believe that food...


The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings

by Don Philpott Rowman & Littlefield Publishers (October 20, 2016)

Pairing the right wine with the foods we love can be tricky. Most people go by what they think they know or what they read in magazines or online. Here, Don Philpott takes an international approach to understanding...


Dining with the Rich and Royal

by Fiona Ross Rowman & Littlefield Publishers (October 17, 2016)

From Antony and Cleopatra to Lady Diana, from Nero to Ari Onassis, this book explores the preferred dishes of the rich and royal, allowing us a seat at the tables of the upper crust, who transform our world,...


Ethnic American Cooking: Recipes for Living in a New World

by Lucy M. Long Rowman & Littlefield Publishers (July 15, 2016)

Ethnic American Cooking: Recipes for Living in a New World is much more than a cookbook. It contains recipes from almost every nationality or ethnicity residing in the US and includes a brief introduction to...


Rio de Janeiro: A Food Biography

by Márcia Zoladz Rowman & Littlefield Publishers (September 02, 2016)

Rio is an international city and destination hot-spot for night-life, business, and culture. This book looks at the lifestyle and the foods that help complement it, while offering a cultural guide to the city...


Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food Heritages Around the World

by Casey Man Kong Lum & Marc De Ferrière Le Vayer Rowman & Littlefield Publishers (May 19, 2016)

Urban Foodways and Communication is a collection of ethnographic case studies that examine urban foodways around the world as forms of human communication and intangible cultural heritage.


Chicago: A Food Biography

by Daniel R. Block & Howard B. Rosing Rowman & Littlefield Publishers (September 03, 2015)

Chicago, situated at the crossroads of America, has long been known for its restaurants and cuisine. Its food history highlights the history of Chicago as a place where cultures meet and clash and food is manufactured...


Dining with the Famous and Infamous

by Fiona Ross Rowman & Littlefield Publishers (January 14, 2016)

From Salvador Dali to Joan Crawford, Liz Taylor to Bob Dylan, the dining habits and preferences of celebrities, artists, movie stars, and the famous for being famous are revealed in this vivid and entertaining...


American Foodie: Taste, Art, and the Cultural Revolution

by Dwight Furrow Rowman & Littlefield Publishers (January 14, 2016)

Dwight Furrow examines the contemporary fascination with food and culinary arts not only as global spectacle, but also as an expression of control, authenticity, and playful creation for individuals in a homogenized,...


Cooking and Eating in Renaissance Italy: From Kitchen to Table

by Katherine A. McIver Rowman & Littlefield Publishers (December 05, 2014)

Renaissance Italy’s art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining...


Dining with Leaders, Rebels, Heroes, and Outlaws

by Fiona Ross Rowman & Littlefield Publishers (May 05, 2016)

From JFK and Margaret Thatcher, to Charles Darwin and Fidel Castro, the lives of leaders, rebels, heroes, and outlaws continue to fascinate us. But like everyone else, these figures had their favorite foods....


Eating Together: Food, Space, and Identity in Malaysia and Singapore

by Jean Duruz & Gaik Cheng Khoo Rowman & Littlefield Publishers (December 18, 2014)

This book analyzes cultures of eating together in Malaysia and Singapore. It explores everyday spaces, such as street stalls, hawker centers, and coffee shops. Reflecting on these as sites for people's “different”...


The Carrot Purple and Other Curious Stories of the Food We Eat

by Joel S. Denker Rowman & Littlefield Publishers (October 01, 2015)

Tracing the story of a variety of foods we love from obscurity to familiarity, this lively and informative work will reveal to readers the hidden history behind many of the things we eat.


Kansas City: A Food Biography

by Andrea L. Broomfield Rowman & Littlefield Publishers (February 25, 2016)

Barbecue, fried chicken, chili, and steak: these foods immediately call to mind Kansas City’s reputation for fantastic cuisine. This food biography tells the story of how geography, politics, arts, race, and...


Food in the Air and Space: The Surprising History of Food and Drink in the Skies

by Richard Foss Rowman & Littlefield Publishers (December 11, 2014)

This book explores the history of food in flight from hydrogen balloons to the space station: what was served, how and why; the problems with heating, cooling, and serving technology; logistics; overcoming cultural...


Ethnic American Food Today: A Cultural Encyclopedia

by Lucy M. Long Rowman & Littlefield Publishers (July 17, 2015)

Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture.


Nazi Hunger Politics: A History of Food in the Third Reich

by Gesine Gerhard Rowman & Littlefield Publishers (September 01, 2015)

Telling the story of the Nazis’ plan to kill millions of people in the German-occupied eastern territories, this book examines food politics during the Third Reich. Gesine Gerhard explores the economics of...


Food at Sea: Shipboard Cuisine from Ancient to Modern Times

by Simon Spalding Rowman & Littlefield Publishers (December 11, 2014)

In this book, Simon Spalding reveals the food traditions of early explorers, sailing navies, immigrant and slave ships, early steamers, and ocean liners, as well as changes in shipboard culinary practices and...