Books in the The Food Series series

The ins and outs of the marketing of food

Moving beyond catfish and collard greens to the soul of African American cooking

A culinary history of the protein-laden legume, this work follows the peanut 's rise from a lowly, messy snack food to its place in haute cuisine and on supermarket shelves. It highlights the peanut's role in the ways economic distress, wartime conditions, industrialization, and health trends reflect and inform our culinary landscape.

Presents both a history of American cooking and a history of the advice smiling celebrity cooks have asked Americans to swallow. This title is suitable for consumers, reformers, and scholars.

A history of cooking and fine dining in Western Europe from 1520 to 1660

"Talking turkey" about the bird you thought you knew

A cookbook of autographed recipes, accented by portraits of the distinguished contributors, that was compiled on the occasion of the 1893 World's Columbian Exposition in Chicago.

Samples conceptions and perceptions of cooks and cooking, from Plato and Descartes to Marx and Virginia Woolf, asking why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. This title provides a spirited defense of a cook-centered view of the world.

The health benefits of a vegetarian diet