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‘A wonderful book.' Cathy Rentzenbrink ‘A remarkable tale’ The Spectator A giant wheel of Comté – a cheese full of delight, a mosaic of flavour – can sometimes become flat. Despite all that’s gone into making it and caring for it, its complexity mysteriously vanishes, its spark...

In this authoritative but light-hearted account of beers gone by, archaeologist Tate Paulette brings the famous "land between the rivers" back to life in vivid detail. We meet not only the beers of ancient Mesopotamia, but also the people who brewed them and drank them, the places where these people lived and worked, the taverns and temples and tombs where they did their drinking, the stories they told about beer, their preferred styles of drinking, their brewing equipment and drinking paraphernalia, the gods and goddesses who governed their lives and who were also partial to a drink.

Vanilla is one of the most expensive of flavorings—so valuable that it was smuggled or stolen by pirates in the early days—and yet it is everywhere. It is a key ingredient in dishes ranging from crème brûlée to Japanese purin. It is the quintessential ice cream flavor in the United States. Eric T. Jennings explains how the world's only edible orchid, originally endemic to Central America, became embedded in the international culinary and cultural landscape.

Aujourd’hui plus que jamais, notre rapport à ce que nous mangeons n’a rien d’anodin. Tout est calculé, pesé, désenchanté. Et si nous cessions de considérer l’alimentation comme un acte mécanique ? Si nous retrouvions un rapport joyeux à la nourriture ? Pour Constance Lasserre, «gastronome éclairée» à table et sur les réseaux sociaux, la gourmandise est un véritable projet de société, la promesse d’un rapport à soi et aux autres apaisé et exalté, d’une vie croquée à pleines dents, d’une curiosité plus grande que nos ventres.

Have you ever wondered about the place-names that appear on Scotch whisky bottles? What language the names come from, what they mean, or if they are even real places? If you feel baffled about where to start looking for such information, then this reliable and informative book is for you. This...

War changes every part of human culture: art, education, music, politics. Why should food be any different? For nearly twenty years, Michael Shaikh's job was investigating human rights abuses in conflict zones. Early on, he noticed how war not only changed the lives of victims and their...

A powerful and heartwarming exploration of cuisine in conflict zones, highlighting the heroic persistence of people struggling to protect their food culture in the face of war, genocide, and violence. War changes every part of human culture: art, education, music, politics. Why should food be...

'A glorious freewheel through the culinary quirks and delights of the USA – an unmissable treat!' – Tim Spector When the nation’s ‘taster-in-chief’ Felicity Cloake announced her dream to cycle across America, the reactions were… mixed: “You’ll get squashed,” warned a...

A celebrated food writer's expansive, audacious excavation of the development of modern queer identity and food culture.

From fussy eater to professional food critic, Jimi's story is 'a culinary journey like no other' - JAMIE OLIVER 'An insightful, engaging and often profound memoir' BEE WILSON, The Sunday Times 'Exquisite, evocative writing' ANDI OLIVER 'A rich and nourishing story of food and identity' ANGELA...

Despite its ubiquity and popularity, Mala Xiang Guo's history and origins are unknown. Search results on Google or Baidu throw up approximately 9 million recipes but not a single reliable account of how the MLXG was invented, or by whom. Find out how this spicy dish arrived on the sunny shores...

Reduce, reuse and recycle – the nineteenth century way! This book is packed full of helpful hints and recipes from the early 1800s to the early 1900s, when the United States and Canada expanded their frontiers and intrepid pioneers set up frugal, self-reliant homesteads. It is not just for homesteaders or self-sufficiency purists – whether you live in a country cottage, a city apartment or a college dorm, this book contains a wealth of hints to help you save money, live a greener lifestyle and ‘downsize’.

Written and read by food writer and New York Times contributor Besha Rodell—(formerly) one of the world’s last anonymous restaurant critics—comes this this witty and lively memoir. When Besha Rodell moved from Australia to the United States with her mother at fourteen, she was a foreigner...

Winner of the André Simon Food Book Award Shortlisted for the Fortnum & Mason Food Book Award ‘Extraordinary’ TELEGRAPH ⭐⭐⭐⭐⭐ 'Delightful' GUARDIAN 'Bee Wilson is one of my favourite writers and this may be her best book' CHRIS VAN TULLEKEN This strikingly original account from...

Bloomsbury presents Carême, written and read by Ian Kelly. NOW A MAJOR APPLE+ TV SERIES 'Magnificent' ANTHONY BOURDAIN 'Irresistible' HUGH FEARNLEY-WHITTINGSTALL 'A classic' DAMIAN BARR From historian and screenwriter, Ian Kelly, comes the legendary story of Carême, the original celebrity chef...

“Searing…Jill Damatac tells the story of a fight for survival and culture in America.” —The New York Times “A fiercely honest, eye-opening view of one undocumented family’s experiences trying to start over in a new world.” —The San Francisco Chronicle In the style of Crying in H...

At 35, after the end of a 13-year relationship, food journalist Candice Chung finds herself not only losing a life partner, but her most reliable plus-one for anonymous restaurant review assignments. When her retired Cantonese parents offer to eat with her, these outings turn into a backdrop against which they learn surprising things about each other-including how, for the past decade, they managed to silently drift apart.

Exploring issues from the #MeToo movement, gender bias in division of labor and the workplace, and the underrepresentation of women of color in leadership, to cultural trends including food and travel shows, the intersection of fashion and food, and the evolution of food writing in the last few decades, Women on Food brings together food's most vital female voices.

‘If only my Cantonese parents weren’t so allergic to the word love…’ ‘A wonderfully heart-warming memoir from the bottom of the stomach. ’ Xiaolu Guo ‘A real and delightful surprise, full of smart thought and deft words – and also very funny.’ Ella Risbridger 'Poetic, delicious...

Neste livro, Jane Lutti reúne saberes que ajudaram a sistematizar o tema, e aborda a afetividade culinária pelas lentes da história, da filosofia, da psicologia, da literatura e do desenvolvimento socioeconômico e cultural. Em outras palavras, promove um profundo pensar sobre si, seus caminhos, sua psique e até mesmo seu futuro.