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The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South.

Von den bescheidenen Anfängen in Japan bis hin zu seiner weltweiten Beliebtheit - dieses Buch erzählt die faszinierende Geschichte, wie Sushi am Fließband zu einer globalen kulinarischen Sensation wurde.

Born and raised in New York to a food-phobic mother and food-fanatical father, Elissa was trained early on that fancy is always best. After a childhood spent dining everywhere from Le Pavillion to La Grenouille, she devoted her life to all things gastronomical, from the rare game birds she served at elaborate dinner parties in an apartment so tiny that guests couldn’t turn around to the eight timbale molds she bought while working at Dean & DeLuca, just so she could make tall food.

Lo que cuenta el caldero reúne el legado gastronómico Leonor Espinosa a través de paisajes sonoros y humeantes y sus experiencias en territorios de Colombia en los que la cocina es protagonista. Acompañados de recetas cuidadosamente seleccionadas, cada uno de los relatos aquí agrupados transmite los sabores y aromas que marcaron la infancia de la autora y revela las preparaciones que hoy son esenciales en su fogón: el plátano maduro, el suero costeño, el mote de queso y la yuca "sancochá", entre otras.

Named a Best Book of 2023 by Financial Times, The Guardian, and BBC's The Food Programme “Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where...

Préparez-vous à vous régaler les yeux et les papilles en découvrant l'incroyable voyage des sushis sur tapis roulant avec L'histoire des sushis sur tapis roulant : De l'invention au phénomène international ! Depuis ses humbles débuts au Japon jusqu'à sa popularité mondiale, ce livre retrace l'histoire fascinante de la façon dont les sushis sur tapis roulant sont devenus une sensation culinaire mondiale.

Get ready to feast your eyes and taste buds on the incredible journey of conveyor belt sushi with The History of Conveyor Belt Sushi: From Invention to International Phenomenon! From its humble beginnings in Japan to its worldwide popularity, this book delves into the fascinating story of how conveyor belt sushi has become a global culinary sensation.

The kitchen is often the heart of South Asian homes. Muslim South Asian kitchens, in particular, are the engines of an entire culture. The alchemy that takes place within them affects nations and economies, politics and history, and of course human relationships. There is proof of it in Desi Delicacies, Claire Chambers’ anthology of essays, stories and recipes supplied by some of the region’s most well-loved writers, historians and chefs.

For most of history, humans did without refined sugar. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar begins with the earliest evidence of sugar production.

The kitchen is called the heart of the home. It's where families and friends gather to prepare and enjoy meals together. But the kitchen is more than just a place to cook and eat. It's also a place where memories are made. From baking cookies with Grandma to making dinner with your partner, the kitchen is a hub of activity and a treasure trove of shared experiences.

Jan Wong knows food is better when shared, so when she set out to write a book about home cooking in France, Italy, and China, she asked her 22-year-old son, Sam, to join her. While he wasn’t keen on spending excessive time with his mom, he dreamed of becoming a chef. Ultimately, it was an opportunity he couldn’t pass up. On their journey, Jan and Sam live and cook with locals, seeing first-hand how globalization is changing food, families, and cultures.

Raw Dog: The Naked Truth About Hot Dogs is part investigation into the cultural and culinary significance of hot dogs and part travelogue documenting a cross-country road trip researching them as they’re served today. From avocado and spice in the West to ass-shattering chili in the East to an entire salad on a slice of meat in Chicago, Loftus, her pets, and her ex eat their way across the country during the strange summer of 2021. It’s a brief window into the year between waves of a plague that the American government has the resources to temper, but not the interest.

Mit seiner Philosophie des Kochens hat Joskowitz ein einfühlsames Buch über die Stellung der Menschen in der Natur geschrieben. Der Philosoph und Koch betrachtet die Küche als Mittelpunkt des menschlichen Lebens. Er begibt sich auf eine Reise zu den Anfängen der menschlichen Kultur, zeigt, welche individuellen wie gesellschaftlichen Kräfte dem Kochen innewohnen und geht den Fragen nach: Wo kommen wir her? Wie haben wir damals gekocht? Wie kochen wir jetzt und wie wird es in der Zukunft sein?

All tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more. How these groups come together in this "spirits world" is the subject of this fascinating new book by the acclaimed ethnobotanist Gary Paul Nabhan and the pioneering restauranteur David Suro Piñera.

Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities.

Dinner Is Ruined: Unruly Rants from a Scottish Kitchen is a collection of 20 comedic eruptions by our man with the Olivetti and the steak knife, Nielsen Dinwoodie. He covers the nonsenses of food and drink culture, how we shouldn’t shop, could all cook better–and why the very best arguments always happen in the kitchen.

Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.

The egg is a paradox―both alive and not alive―and a symbol as old as culture itself. In this wide-ranging and delightful journey through its natural and cultural history, Lizzie Stark explores the egg’s deep meanings, innumerable uses, and metabolic importance through a dozen dazzling specimens. Egg is playful, informative, and guarantees that you’ll never take this delicate ovoid for granted again.

With clear logic and entertaining dialogues, the author presents many reasons for a vegetarian rather than a “flesh-eating” diet, and his arguments for not eating meat are as compelling today as when they were written.

Il mito delle origini è quello che ci fa pensare che esista un punto magico della storia in cui tutto prende forma, tutto comincia e tutto si spiega; il punto in cui si cela l'intimo segreto della nostra identità. Ma perché quello delle origini è solo un mito? Il fatto è che le origini, di per sé, spiegano poco: l'identità nasce dalla storia, da come quelle origini si sviluppano, crescono, cambiano attraverso incontri e incroci spesso imprevedibili.