Books of Cooking / History

  • 饞：貪吃的歷史
    饞：貪吃的歷史
    By 弗羅杭．柯立葉

    您呢? 5一九○○年萬國博覽會期間舉行。 6奧貝利克斯其實非常肥胖,卻戲稱自己「身材只是超微胖一點」或「稱不上瘦巴巴吧」。 222 Baschet, Jérôme, les Justices de l'au-delà. Les représentations de 跋 221 饕餮胃口通常沒什麼問題,但當他自顧自地大吃 ...

  • 和食古早味: 你不知道的日本料理故事
    和食古早味: 你不知道的日本料理故事
    By 胡川安

    從歷史、社會、文化、文學的角度，深度介紹常見各類日式料理，再搭配由日本博物館提供的名家浮世繪，包括葛飾北齋、月岡芳年、歌川廣重、歌川國芳、勝川春亭、歌川豊國等人作品，透過畫作深入探索日本飲食今昔演變的歷史。 ◎豬排飯 看日本人從不吃肉到全面接受肉食的歷史過程 「洋食」不等於「西洋料理」 豬排飯的誕生地 ◎和牛與鐵板燒 神戶牛的嚴格定義 鋤燒（壽喜燒）與鐵板燒的誕生 青木洛磯與紅花鐵板燒的傳奇故事 ◎拉麵的文化史 初期稱為中國蕎麥麵、南京蕎麥麵 拉麵博物館 中下階層的食物 拉麵與泡麵的關係 ◎日本的威士忌 NHK日劇《阿政》的竹鶴政孝與竹鶴莉塔 三得利創辦人鳥井信治郎 堅持蘇格蘭原味還是日本人口味？ ◎日本的咖啡 日本第一家咖啡館「可否茶館」與中國有關 全球第一家咖啡連鎖店「老聖保羅咖啡館」 咖啡之神：關口一郎 ◎日式醬油 傳統釀造的山六醬油 龜甲萬醬油與豐臣秀吉、德川家康的關係 龜甲萬如何成為世界級的醬油品牌 ◎豆腐 由中國東傳日本的豆腐 從寺廟往民間流傳 京都的湯豆腐...

  • Empire of Tea
    Empire of Tea
    By Alan Macfarlane, Iris MacFarlane

    From the fourth century B.C. in China, where tea was used as an aid in Buddhist meditation, to the Boston Tea Party in 1773, when its destruction became a rousing...

  • The Tex-Mex Cookbook: A History in Recipes and Photos
    The Tex-Mex Cookbook: A History in Recipes and Photos
    By Robb Walsh

    Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods.From the Mexican...

  • John Evelyn, Cook: The Manuscript Receipt Book of John Evelyn
    John Evelyn, Cook: The Manuscript Receipt Book of John Evelyn
    By John Evelyn

    JOHN EVELYN (1620-1706) was a virtuoso, scholar and man of letters of Restoration England. His diary is required reading, his architectural and environmental treatises were prophetic, and his gardening was...

  • A Brief History of Tea: The Extraordinary Story of the World's Favourite Drink
    A Brief History of Tea: The Extraordinary Story of the World's Favourite Drink
    By Roy Moxham

    When tea began to be imported into the West from China in the 17th century, its high price and heavy taxes made it an immediate target for smuggling and dispute...

  • A Social History of Tea
    A Social History of Tea
    By Jane Pettigrew

    -- The first comprehensive exploration of the social history of tea from the 17th century to the present day-- The product of original research based on the incomparable resources of...

  • 沙茶──戰後潮汕移民與臺灣飲食變遷
    沙茶──戰後潮汕移民與臺灣飲食變遷
    By 曾齡儀

    從沙茶身世，探究臺灣特殊飲食味道的緣起沙茶原來是舶來品？！ 源自東南亞 在潮汕地區出現的沙茶傳入臺灣後成為寶島熟悉的醬料在沙茶醬的濃淡香醇之間 訴說移民胼手胝足的創業故事更是臺灣社會的一頁歷史沙茶醬是家中廚房的常備品，「沙茶炒芥藍」和「沙茶炒牛肉」是我們熟悉的料理。「沙茶火鍋」更是冬季暖身的最佳飲食選項，但我們從未想過，從沙茶醬料出發，就可以追溯臺灣與世界的歷史痕跡。素有「東方猶太人」之稱的潮汕人，移居東南亞的經驗讓他們帶回沙嗲滋味，經改良成為沙茶。戰後大批潮汕移民跟隨國府撤退來臺，將當地的沙茶菜餚傳入臺灣，透過飲食改變了臺灣常民的生活，也讓沙茶與牛肉的組合成為臺灣飲食的新風貌。本書試圖將歷史融於生活之中，邊吃火鍋邊沾醬，就能邊談小知識。藉由史料、新聞剪影以及當事人的口述訪談，譜寫出臺灣飲食中的移民腳步。齊聲推薦胡川安．郭忠豪．曹銘宗．蔡珠兒．蔣竹山．謝仕淵專文推薦中華飲食基金會董事長 翁肇喜臺灣師範大學臺灣史研究所教授兼所長 張素玢東華大學歷史學系副教授 陳元朋

  • America's Kitchens
    America's Kitchens
    By Nancy Camilla Carlisle, Melinda Talbot Nasardinov, Jennifer Pustz

    It is amazing what this one room--at times a harried workspace and at others the sentimental heart of the home--has meant to people over the course of more than four...

  • Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove
    Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove
    By Nancy Carter Crump

    For cooks who want to experience a link to culinary history, Hearthside Cooking is a treasure trove of early American delights. First published in 1986, it has become a standard...

  • Food and Morality: Proceedings of the Oxford Symposium on Food and Cookery 2007
    Food and Morality: Proceedings of the Oxford Symposium on Food and Cookery 2007
    By Susan R. Friedland

    Proceedings of the Oxford Symposium on Food and Cookery 2007 Susan R. Friedland ... Mintz, Sweetness and Power, 22–23; Stavely and Fitzgerald, America's Founding Food, 57–58, 61–65, 28–29, 69–70. 22. Simmons, American Cookery, 36; ...

  • 中外饮食文化
    中外饮食文化
    By 何宏编著

    本书介绍了饮食文化的概念，饮食文化研究的对象、内容和方法，饮食文化研究状况，并从国内和国外两个视角分别论述了饮食文化的地域性、饮食民俗、饮食礼仪、茶文化、酒文化等。

  • Pickled Herring and Pumpkin Pie: A Nineteenth-century Cookbook for German Immigrants to America
    Pickled Herring and Pumpkin Pie: A Nineteenth-century Cookbook for German Immigrants to America
    By Henriette Davidis

    Pickled Herring and Pumpkin Pie is the reprint of a best-selling nineteenth-century German cookbook that was adapted for Germans living in America. As several German-language editions were published in Milwaukee,...

  • Feeding a City: York : the Provision of Food from Roman Times to the Beginning of the Twentieth Century
    Feeding a City: York : the Provision of Food from Roman Times to the Beginning of the Twentieth Century
    By Eileen White

    The papers include discussions of the archaeological record; Anne Rycraft on the medieval diet and markets; Peter Brears on York guilds and on shopping in York and its supply of...

  • Food Plants of the World: An Illustrated Guide
    Food Plants of the World: An Illustrated Guide
    By Ben-Erik van Wyk

    A comprehensive survey of the plants that provide food, beverages, spices, and flavorings, this book will serve as an invaluable reference to gardeners, ethnobotanists, nutritionists, culinary professionals, dieticians, and food...

  • Food and the Rites of Passage
    Food and the Rites of Passage
    By Laura Mason

    Baptism, marriage, childbirth, death: these are the milestones of life, invariably marked by a feast or comforting rituals founded on food and drink. Some of these habits flourished, then died...

  • Pennsylvania's Historic Restaurants and Their Recipes
    Pennsylvania's Historic Restaurants and Their Recipes
    By Dawn O'Brien, Claire Walter

    The authors visit 50 historic Pennsylvania restaurants and include a few of each restaurant's recipes.

  • Saltwater Foodways: New Englanders and Their Food, at Sea and Ashore, in the Nineteenth Century
    Saltwater Foodways: New Englanders and Their Food, at Sea and Ashore, in the Nineteenth Century
    By Sandra Louise Oliver

    "Saltwater Foodways is the definitive history of New England's seacoast and seafaring food, and the evolution of Yankee foodways throughout the 19th century. Its 16 extensively illustrated chapters consider the...

  • 得閒飲西茶
    得閒飲西茶
    By 李嘉雯

    不論是傳統西餐廳，還是華人西餐廳、港式茶餐廳，皆體現著香港人的奮鬥精神。一間高級餐廳，背後的是香港人力求上進的故事；一客招牌牛扒，背後的是父子兩代信念的傳承；一間日落而息的咖啡室，背後的是老闆對員工的關懷。美食背後，處處滲透著濃濃的人情味。 本書又豈止是介紹餐廳歷史、食物典故、烹調技巧？翻開本書，除了散發著讓人回味無窮的「食物味道」外，更能夠體會到那股自強不息的「香港精神」。

  • 美味的饗宴: 法國美食家談吃
    美味的饗宴: 法國美食家談吃
    By 薩瓦蘭

    ☆十九世紀最經典的美食之書，一上市便在法國熱銷，再版時大文豪巴爾札克為其作序，大仲馬甚至仿造此書撰寫續集 ☆歐洲讚譽為流傳兩百年的美食聖經 ☆特別收錄巴爾札克《論現代興奮劑》 ☆本書英文版由當代飲食文學之母M.F.K.費雪親自翻譯 ☆對近現代飲食文學影響至深，奶油蛋糕與乳酪甚至以其命名 告訴我你吃什麼，我就知道你是怎麼樣的人──薩瓦蘭 ●作家分成兩種，排便正常的寫喜劇，便秘的或常拉肚子的寫悲劇？ ●羅馬時代的人，喜歡側躺著吃東西？ ●每天早上空腹喝醋減肥，幾個月就會一瘦不可收拾？ ●想減肥千萬不可喝啤酒，因為啤酒的澱粉含量高？ ●人們對松露推崇備至，是因為松露能引發性欲？ 這些現代人或許知道、或許不知的美食知識，完全寫自於兩百年前的法國。很難想像當時能有人如此專業地剖析腸胃消化、美食對身心的影響、肥胖、消瘦，甚至是宴會樂趣等關於美食的種種軼事；而創作此書的，並非米其林大廚、也不是那個年代的美食評論家，而是位政治資歷五十年的法官。 作者薩瓦蘭出身於法國貝萊的律師世家，一生在政治圈打滾，大革命時期來到巴黎從政，擔任律師與法官，後又因此流亡歐洲與美國，靠拉小提琴維生。因為他的貴族身分，曾於上流社會嚐遍美食饗宴；也因為他的流亡，親身體會民間的各種飲食樂趣，可說是十九世紀吃盡各階級美食的唯一人物。在他過世前一年，將其一生經歷寫成這本《美味的饗宴》，主題與人們的日常生活息息相關，從食物對感官的影響談起，一路提及各式美食與軼事。他說：「（我）深怕它顯得太過正經，畢竟我已經讀過太多愚蠢煩悶的書籍，可不想再寫一本了。」 此書在法國甫一出版，立刻造成轟動，再版時大文豪巴爾札克為其寫序，大仲馬也模仿本書寫了長達一千多頁的《大仲馬的美食辭典》，薩瓦蘭更因為此書歷史留名，法國經典的奶油蛋糕與乳酪，都以他的名字命名。直到現在，提到美食文學的源流，都必定記有薩瓦蘭，而本書的英文版由當代飲食文學之母M.F.K.費雪親譯，足見其地位之重要。 本書共分為兩部分，在第一部裡，薩瓦蘭談及飲食有關的現象、歷史、原因與解決辦法，諸如烹飪的科學與技術、人的食欲、宴會樂趣、狩獵形式與美食主義等，深入剖析人們的飲食習慣；第二部分則是談及自己在世界各地的有趣經歷，諸如流亡途中的美食奇遇等，讀來幽默有趣，讓人不忍釋卷。