検索キーワード： 制作 "HighBridge, a division of Recorded Books" 食品・ワイン

Calvin Trillin proves that he is one of America's funniest food writers, while recalling his efforts to write a definitive history of the Buffalo chicken wing to his attempts to lure his older daughter back from California by finding an irresistible bagel.

Steve Almond doesn't just love candy, he unabashedly worships every aspect of confectionary culture, from the creation of an exceptional malt ball through the tragic demise of a badly conceived candy bar, from the emotion-laden memories stirred by a bite of chocolate to his near-drooling anticipation of spotting a new package on the candy shelves.

Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nuoc cham, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.

Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication—but today that is beginning to change.