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Perché gli Italiani mangiano la pasta al dente? La "tempura" è davvero un'invenzione giapponese? Perché la pizza ha conquistato il mondo? E perché il sushi ha conquistato noi? E cosa c'entrano il baccalà con il Concilio di Trento e il caffè con la nascita delle compagnie di assicurazioni? Sono alcuni degli argomenti affrontati da questo libro. Tradizioni gastronomiche, modi di cuocere il cibo, maniere di comportarsi a tavola, passioni, repulsioni, valori estetici, tipicità, territori, sono altrettanti specchi del rapporto che gli uomini hanno con se stessi.

"Inspiring"—Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the Table James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining Over the past decade, Kevin Alexander saw American dining turned on...

The winner of The Next Food Network Star season five and New York Times best-selling author of Ten Dollar Dinners shares how God used food to invite her into His love. It wasn't until Melissa d'Arabian evaluated her relationship with food in light of her relationship with God that she began to...

"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard...

“The ultimate truffle true crime tale”*: A thrilling journey through the hidden underworld of the world's most prized luxury ingredient. *Bianca Bosker, New York Times bestselling author of Cork Dork Beneath the gloss of star chefs and crystal-laden tables, the truffle supply chain is...

Burn the Place is a galvanizing culinary memoir that chronicles Iliana Regan's journey from foraging on the family farm to opening her Michelin-starred restaurant. Her story is alive with startling imagery, raw like that first bite of wild onion, and told with uncommon emotional power. Regan grew up the youngest of four headstrong girls on a small farm in Indiana. Regan often felt that she "wasn't made for this world." She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned 20, a woman in an industry dominated by men.

Based on extensive archival research as well as interviews with the movement's key players going back to the 1960s, this acclaimed book is the most comprehensive chronicle yet of one of the most interesting and lucrative culinary trends in the US since World War II. Acitelli weaves the story of the rise of American craft beer into the tales of trends like Slow Food and the rebirth of America's urban areas, and paints an unforgettable portrait of plucky entrepreneurial triumph.

In this extraordinarily intimate portrait of her mother - and herself - Fanny Singer, daughter of food icon and activist Alice Waters, chronicles a unique world of food, wine and travel; a world filled with colourful characters, mouth-watering traditions and sumptuous feasts. Across dozens of vignettes with accompanying recipes, she shares the story of her own culinary coming of age and reveals a side of her legendary mother that has never been seen before. 

A powerful memoir of resilience, friendship, family, and food from the acclaimed chefs behind the award-winning Hy Vong Vietnamese restaurant in Miami. Through powerful narrative, archival imagery, and 20 Vietnamese recipes that mirror their story, Mango & Peppercorns is a unique contribution to...

Culinary historian Anne Willan “has melded her passions for culinary history, writing, and teaching into her fascinating new book” (Chicago Tribune) that traces the origins of American cooking through profiles of twelve influential women—from Hannah Woolley in the mid-1600s to Fannie...

Which cheese do you think is the most expensive in the world? How large was the wheel of cheddar given to Queen Victoria as a wedding present? And what cheese did Napoleon enjoy most as his army swept through Europe? Narrator Charles King answers these questions and more as he talks us through 101 Amazing Facts About Cheese. Whether you’re an experienced cheese buff and want to discover some interesting and little-known facts or you’re simply interested to know more about the process of cheese making, this is the perfect book for you.

The definition of 'healthy eating' has been chewed up, spat out and re-digested enough times to make Joe Public give up and seek out their nearest branch of McDonald's. Our mindless obsession with eating 'right' is such that we're now more concerned about what our Instagram followers think of a poorly lit picture of our dinner than we are of its effect on our own palate. Or, indeed, our happiness. We seem to be living in a time where we no longer eat with our hearts, emotions or heritage - but with what our waistlines (and followers) in mind.

Why are gravy stains on your shirt at the dinner table to be admired? Does bacon improve everything? And is gin really the devil's work? In this rollicking collection of his hilarious columns, the award-winning writer and Observer restaurant critic Jay Rayner answers these vital questions and many, many more. They are glorious dispatches, seasoned in equal measure with both enthusiasm and bile, from decades at the very frontline of eating.

Maharaj reconnects food with health, wellness, education, and rehabilitation in a way that serves people, not just budgets, and provides a blueprint for reclaiming control from corporations and brutal bottom lines.

Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called “wild foods” are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods.

Curry is a dish that doesn't quite exist, but, as this wildly funny and sharp essay points out, a dish that doesn't properly exist can have infinite, equally authentic variations. By grappling with novels, recipes, travelogues, pop culture, and his own upbringing, Naben Ruthnum depicts how the distinctive taste of curry has often become maladroit shorthand for brown identity. Ruthnum sinks his teeth into the story of how the beloved flavor calcified into an aesthetic genre that limits the imaginations of writers, readers, and eaters.

Most people don’t expect wood to flavor their food beyond the barbecue, if at all, and gastronomists rarely discuss the significance that wood has on ultimate taste. But trees and wood have a far greater influence over our plate and palate than you might think. A world trip brimming with fascinating encounters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers listeners unparalleled access to some of the world’s highest quality cuisine and unknown tree flavors.

For more than 10,000 years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable. In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in 70 mouth-tingling recipes. 

Craig Carlson set out to do the impossible: open the first American diner in Paris. Despite never having owned his own business before - let alone a restaurant, the riskiest business of all - Craig chose to open his diner in a foreign country, with a foreign language that also happens to be the culinary capital of the world. While facing enormous obstacles, Craig and his diner, Breakfast in America, went on to be a great success - especially with the French. 

Foraging is not just a throwback to our hunter-gatherer past; it's a way to reconnect with the landscape. And Langdon Cook is not just your typical grocery cart-toting dad. For him, gourmet delicacies abound, free for the taking if we just open our eyes. As a result, he finds himself free-diving in icy Puget Sound in hopes of spearing a snaggletooth lingcod, armed with nothing more than a "Hawaiian sling." He bushwhacks through rugged mountain forests in search of edible mushrooms. He strings up a fly rod to chase after sea-run trout.