Cookery Books

Book SynopsisCost Control in Foodservice Operations Control operating costs and move your foodservice business forward The key to a foodservice business surviving and thriving is to properly understand the relationship between revenue, expenses, and profits. Controlling operating coststhat is, controlling expenses without reducing revenueis a key tool in creating a profitable business. Owners, managers, and staff all play an essential role in controlling operating costs, and it's critical for every member of a foodservice team to understand how to be successful. Cost Control in Foodservice Operations outlines key mechanisms and tools in a clear, accessible presentation. Emphasizing the importance of the subject before moving to specific methods for managing and reducing costs, it's an indispensable tool for anyone in the foodservice industry looking to gain a competitive edge. The book also includes: A thorough introduction to controlling food and beverage product costsDetailed coverage of effectivTable of ContentsPreface ix Book Features xi Instructional Resources xiii Acknowledgments xv Dedication xvii 1 Cost Control in Foodservice Operations 1 The Importance of Cost Control 2 The Foodservice Profit Formula 3 The Uniform System of Accounts for Restaurants (USAR) 4 The Process of Effective Cost Control 6 Responsibility for Cost Control 8 Owner’s Responsibilities 9 Manager’s Responsibilities 9 Production Staff Responsibilities 10 Service Staff Responsibilities 10 Essential Cost Control Tools 11 The Operating Budget 12 Standardized Recipes 16 The Income Statement 18 Sales (Revenue) 19 Total Cost of Sales 21 Labor 22 Prime Cost 23 Other Controllable Expenses 24 Non-Controllable Expenses 25 Income Before Income Taxes (Profit) 26 2 Sales Forecasts 31 The Importance of Accurate Sales Forecasts 32 Sales Histories 34 Fixed Averages 37 Rolling Averages 38 Average Sale Per Guest 40 Sales Variance 44 Sales Forecasts 47 Forecasting Future Sales 47 Forecasting Future Guest Counts 49 Forecasting Future Average Sale Per Guest 51 3 Cost Control in Purchasing 56 The Importance of Controlling Costs in Purchasing 57 Objectives of Professional Purchasing 57 Steps in the Professional Purchasing Process 57 Determining Needed Products 60 Determining Needed Product Quantities 64 Forecasting Menu Item Sales 65 Establishing Inventory Levels 67 Placing the Purchase Order 71 Choosing Suppliers 72 Understanding Suppliers 73 Recording Purchases 75 4 Cost Control in Receiving 80 The Importance of Controlling Receiving Costs 81 Receiving Essentials 83 Proper Location 83 Proper Tools and Equipment 84 Proper Delivery Schedules 85 Key Areas of Product Verification 86 Weight 86 Quantity 87 Quality 90 Price 93 Receiving Records 95 Supplier-Produced Delivery Records 96 5 Cost Control in Storage and Issuing 103 The Importance of Cost Control in Storage and Issuing 104 Storage Essentials 105 Quality Concerns 105 Security Concerns 111 Valuing Product Inventories 112 Issuing and Restocking Product Inventories 116 Issuing 117 ABC Inventory Control 120 Restocking Product Inventories 122 6 Cost Control in Food and Beverage Production 128 The Importance of Cost Control During Production 129 Managing Costs in Food Production 129 Managing Costs in Beverage Production 134 Controlling Cost Through Standardized Recipes 135 Adjusting Standardized Recipe Yields 136 Costing Standardized Recipes 140 Calculating Actual Cost of Sales 145 Calculating Actual Cost of Food Sold 145 Calculating Actual Cost of Beverage Sold 149 Calculating Actual Cost of Sales with Transfers 150 7 Cost Control in Food and Beverage Service 156 The Importance of Cost Control in Food and Beverage Service 157 Challenges in Professional Service Delivery 159 The Guest’s View of Quality Service 162 The Operator’s View of Quality Service 167 Controlling Service Costs 169 Controlling Indoor Dining Service Costs 170 Controlling Outdoor Dining Service Costs 170 Controlling Drive-thru Delivery Service Costs 171 Controlling Guest Pick-up Service Costs 172 Controlling Operator Direct Delivery Service Costs 173 Controlling Third-party Delivery Service Costs 174 Managing Service Recovery and Recovery Costs 178 On-Premises Service Recovery 179 Off-Premises Service Recovery 180 8 Labor Cost Control 185 The Importance of Labor Cost Controls 186 Total Labor Costs 186 Factors Affecting Total Labor Costs 188 Managing and Controlling Total Labor Costs 194 Types of Labor Costs 194 Controlling Total Labor Costs 195 Assessment of Total Labor Costs 199 Sales per Labor Hour 200 Labor Dollars per Guest Served 202 Labor Cost Percentage 203 9 Control of Other Operating Expenses 211 The Importance of Controlling Other Operating Expenses 212 Controllable and Non-controllable Other Expenses 213 Fixed, Variable, and Mixed Other Expenses 216 Monitoring and Controlling Other Expenses 217 Food and Beverage Operations 217 Equipment Maintenance and Repair 219 Technology-related Costs 222 Occupancy Costs 227 Calculating Other Expense Costs 227 Other Expense Cost Percentage 228 Other Expense Cost Per-guest 228 10 Profitable Pricing 233 Pricing for Profits 234 The Importance of Price 235 The Operator’s View of Price 235 The Guest’s View of Price 236 Factors Affecting Menu Pricing 238 Economic Conditions 239 Local Competition 239 Level of Service 240 Type of Guest 240 Product Quality 241 Unique Alternatives 242 Portion Size 242 Delivery Method 243 Meal Period 244 Location 244 Bundling 245 Methods of Food and Beverage Pricing 246 Cost-based Pricing 247 Contribution Margin-based Pricing 250 Evaluation of Pricing Efforts 252 Menu Engineering 252 Menu Modifications 256 11 Cash and Revenue Control 260 The Importance of Revenue Control 261 External Threats to Revenue Security 262 Internal Threats to Revenue Security 263 Developing a Revenue Security Program 268 Objectives of Internal Revenue Control Systems 268 Elements of Internal Revenue Control Systems 270 Implementing and Monitoring a Revenue Security Program 272 Verification of Receivable Revenue 273 Verification of Guest Charges 275 Verification of Sales Receipts 275 Verification of Sales Deposits 276 Verification of Accounts Payable (AP) 278 12 Budgeting and Analyzing Operating Results 282 The Importance of Operating Budgets 283 Types of Operating Budgets 283 Advantages of Operating Budgets 284 Creating an Operating Budget 285 Revenue Forecasts 288 Expense Forecasts 290 Monitoring the Operating Budget 295 Comparing Planned Results to Actual Results 297 Modifying the Operating Budget 307 Glossary G-1 Index I-1

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Book SynopsisThis book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing.Trade Review"An ideal read for anyone who wants to know and learn all about the freezing process in all areas of the food industry. The index and references are superb." (Food and Beverage Reporter, March 2009)Table of Contents1. Thermal properties and ice crystal development in frozen foods (Dr Paul Nesvadba, Rubislaw Consulting Ltd, Aberdeen, UK). 2. Effects of freezing on nutritional and microbiological properties of foods (Mark Berry, John Fletcher, Peter McClure, Joy Wilkinson, Unilever PLC, Sharnbrook, Bedfordshire, UK). 3. Modelling of freezing processes (Q. Tuan Pham, School of Chemical Sciences and Engineering, University of New South Wales, Sydney, Australia). 4. Specifying and selecting refrigeration and freezer plant (A. Pearson, Star Refrigeration, Glasgow, UK). 5. Emerging and novel freezing processes (Dr Kostadin Fikiin, Refrigeration Science and Technology, Technical University of Sofia, Bulgaria). 6. Freezing of meat (Professor Steve James, Food Refrigeration and Process Engineering Research Centre (FRPERC), Langford, North Somerset, UK). 7. Freezing of fish (Ola M. Magnussen, Anne K. T. Hemmingsen, Vidar Hardarsson and Tom S. Nordtvedt, SINTEF Energy Research, Trondheim, Norway; Trygve M. Eikevik, Norwegian University of Science and Technology, Trondheim, Norway). 8. Freezing of fruits and vegetables (Cristina Luisa Miranda Silva, Elsa Margarida Gonçalves & Teresa Ribeiro da Silva Brandão, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal). 9. Freezing of bakery and dessert products (Professor Alain LeBail, ENITIAA (École Nationale D’Ingénieurs des Techniques des Industries Agricoles et Alimentaires), Nantes, France; Dr H. Douglas Goff, Department of Food Science, University of Guelph, Ontario, Canada). 10. Developing frozen products for the market and the freezing of ready-prepared meals (Dr Ronan Gormley, Ashtown Food Research Centre (Teagasc), Ashtown, Dublin, Ireland). 11. Frozen storage (Dr Noemi E. Zaritzky, CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina). 12. Freeze drying (A.G.F. Stapley, Department of Chemical Engineering, Loughborough University, UK). 13. Frozen food transport (Dr Girolamo Panozzo, Director of Research, Construction Technologies Institute - Italian National Research Council (ITC-CNR), Padova, Italy). 14. Frozen retail display (Professor Giovanni Cortella, Department of Energy Technologies, University of Udine, Italy). 15. Consumer handling of frozen foods (Onrawee Laguerre, Refrigerating Process Research Unit, Cemagref, Antony, France).

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Book SynopsisSoft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over the last decade, soft drinks and fruit juices have been the subject of criticism by the health community and there is considerable pressure on beverage manufacturers to reduce, or even remove, the sugar content of these products. Chemistry and Technology of Soft Drinks and Fruit Juices, Third Edition provides an overview of the chemistry and technology of soft drinks and fruit juices, covering ingredients, processing, microbiology, traceability and packaging as well as global market trends. This fully revised edition now includes chapters on topics that have become prominent in the industry since publication of the previous edition namely: water use and treatment, and microbiology technologies. The book is directed at graduatesTable of ContentsContributors xv Preface xvi 1 Introduction 1 P.R. Ashurst 1.1 Overview 1 1.2 Soft drinks 1 1.2.1 Ready‐to‐drink products 2 1.2.2 Concentrated soft drinks 2 1.2.3 Legislation 3 1.2.4 Product types 4 1.2.5 Development trends 6 1.2.6 Nutrition 7 1.2.7 New product trends 8 1.3 Fruit juices 8 1.3.1 Processing technology 9 1.3.2 Adulteration 10 1.3.3 Other processes 12 1.3.4 Nutrition 12 1.4 Packaging 13 1.5 Summary 14 References and further reading 14 2 Trends in beverage markets 15 E.C. Renfrew 2.1 Introduction 15 2.2 Definitions 15 2.3 Beverage consumption trends 16 2.3.1 Bottled water 17 2.3.2 Carbonated soft drinks 17 2.3.3 100% juices nectars and fruit drinks 19 2.3.4 Energy drinks 19 2.3.5 Ready‐to‐drink (RTD) tea and ready‐to‐drink coffee 20 2.3.6 Coffee 20 2.3.7 Tea 21 2.3.8 Beer 21 2.3.9 Wine 22 2.3.10 Milk and flavoured milks 22 2.4 Consumption charts 23 2.5 Regions and markets 25 2.6 Market share charts 26 2.7 Main drivers in consumption 28 2.7.1 The search for ‘natural’ 28 2.7.2 Adult soft drinks 29 2.7.3 Protein drinks 29 2.8 Conclusion 29 3 Fruit and juice processing 31 B. Taylor 3.1 Introduction 31 3.2 Fruit types 32 3.2.1 Botanical aspects and classification of fruit types 32 3.2.2 Harvesting considerations for berry citrus pome stone and exotic fruits 35 3.3 Fruit types for processing 36 3.3.1 Pome fruits 36 3.3.2 Citrus fruits 38 3.4 General comments on fruit juice processing 39 3.4.1 Processing of ‘fleshy’ fruits 40 3.4.2 The use of enzymes in fruit juice processing 43 3.4.3 Extraction of citrus juices 46 3.5 Juice processing following extraction ‘cleaning’ and clarification 48 3.5.1 Juice concentration by evaporation 49 3.5.2 Freeze concentration 50 3.5.3 Hyper‐ and ultrafiltration 50 3.6 Volatile components 51 3.6.1 Spinning cone column 52 3.6.2 Composition of fruit juice volatiles 53 3.7 Legislative concerns 54 3.7.1 European fruit juice and nectars directive and associated regulations 54 3.7.2 AIJN Guidelines 56 3.7.3 Labelling regulations and authenticity 57 3.7.4 Juice in the diet – ‘five‐a‐day’ 58 3.8 Quality issues 58 3.8.1 Absolute requirements 58 3.9 In conclusion 62 References and further reading 64 4 Water and the soft drinks industry 65 T. Griffiths 4.1 Usage of water in the industry 65 4.2 Sources of water 66 4.2.1 Water cycle 66 4.2.2 Surface water 67 4.2.3 Ground water 67 4.3 Quality standards relating to water 68 4.3.1 UK legislative standards 68 4.3.2 Internal and customer standards 68 4.4 Processing water 69 4.4.1 Required quality 69 4.4.2 Starting quality 72 4.4.3 Processing options 75 4.5 Analytical and microbiological testing of water 83 4.5.1 Chemical tests 83 4.5.2 Microbiological tests 84 4.6 Effluents 84 4.6.1 Potential contaminants of water waste 84 4.6.2 Use of ‘grey’ water 85 4.6.3 Clean‐up and reuse of effluents 85 Further reading 87 References 87 5 Other beverage ingredients 88 B. Taylor 5.1 Introduction 88 5.2 Factors influencing development of the industry 88 5.3 The move towards standardisation 91 5.4 The constituents of a soft drink 94 5.5 Water 94 5.5.1 Requirements 94 5.5.2 Quality of fresh water 96 5.5.3 Water hardness 96 5.5.4 Water treatment 96 5.5.5 Water impurities and their effect 97 5.6 Acidulents 98 5.6.1 Citric acid 98 5.6.2 Tartaric acid 99 5.6.3 Phosphoric acid 100 5.6.4 Lactic acid 101 5.6.5 Acetic acid 101 5.6.6 Malic acid 101 5.6.7 Fumaric acid 101 5.6.8 Ascorbic acid 102 5.7 Flavourings 102 5.7.1 Flavourings and legislation 104 5.7.2 Flavourings in beverage application 106 5.7.3 Water‐miscible flavourings 106 5.7.4 Water‐dispersible flavourings 107 5.8 Colours 112 5.9 Preservatives 115 5.9.1 Microorganisms and beverages 116 5.9.2 Sulphur dioxide 117 5.9.3 Benzoic acid and benzoates 119 5.9.4 Sorbic acid and sorbates 119 5.10 Other functional ingredients 120 5.10.1 Stabilisers 120 5.10.2 Saponins 120 5.10.3 Antioxidants 121 5.10.4 Calcium disodium EDTA 121 5.11 Food safety 122 5.12 Future trends 123 Further reading and references 125 6 Non‐carbonated beverages 126 P.R. Ashurst 6.1 Introduction 126 6.2 Dilutable beverages 127 6.2.1 Overview 127 6.2.2 Nomenclature 127 6.2.3 Ingredients 128 6.2.4 Manufacturing operations 137 6.2.5 Filling and packaging 139 6.2.6 Product range 140 6.3 Ready‐to‐drink non‐carbonated products 140 6.3.1 Overview 140 6.3.2 Formulations 140 6.3.3 Special problems 140 6.3.4 Manufacturing and packing 141 6.3.5 Packaging types 142 6.4 Fruit juices and nectars 142 6.4.1 Processing 142 6.4.2 Packaging 144 Further reading 145 7 Carbonated beverages 146 D. Steen 7.1 Introduction 146 7.2 Carbon dioxide 147 7.3 Carbon dioxide production 148 7.3.1 Fermentation 148 7.3.2 Direct combustion 148 7.3.3 Quality standards 149 7.3.4 Delivery to the customer 149 7.3.5 Precautions 150 7.4 Carbonation 152 7.4.1 Basic considerations 152 7.4.2 Carbonation measurement 154 7.5 Syrup preparation 156 7.6 De‐aeration 157 7.7 Carbonators 158 7.8 Filling principles 160 7.8.1 Gravity filler 161 7.8.2 Counter‐pressure filler 163 7.8.3 Other filler types 167 7.8.4 Clean‐in‐place systems 169 7.9 Process control 171 7.10 Future trends 172 Further reading 173 8 Processing and packaging 174 R.A.W. Lea 8.1 Introduction 174 8.2 Juice extraction 174 8.3 Blending 175 8.3.1 Batch blending 176 8.3.2 Flip‐flop blending 176 8.3.3 Continuous blending 176 8.4 Processing 177 8.4.1 Flash pasteurisation 177 8.4.2 Hot filling 178 8.4.3 In‐pack pasteurisation 179 8.4.4 Aseptic filling 179 8.4.5 Chilled distribution 181 8.4.6 Summary 181 8.5 Control of process plant 181 8.6 Factory layout and operation 182 8.7 Hazard Analysis Critical Control Points 186 8.8 Good manufacturing practice 186 8.9 Cleaning in place 187 8.10 Packaging 188 8.11 Conclusion 191 9 Packaging materials 192 D. Rose 9.1 Introduction 192 9.2 Commercial and technical considerations 193 9.2.1 General considerations 193 9.2.2 Packaging materials 195 9.3 Processing 197 9.3.1 Cold‐filling 197 9.3.2 In‐pack pasteurising 197 9.3.3 Hot‐filling 198 9.3.4 Aseptic filling of bottles 198 9.3.5 Liquid nitrogen injection 202 9.4 Bottles 202 9.4.1 Glass 202 9.4.2 Polyethylene terephthalate 203 9.4.3 High‐density polyethylene 207 9.4.4 Polypropylene 207 9.4.5 Polyvinyl chloride 207 9.4.6 Plastic properties 208 9.5 Closures 209 9.5.1 Metal roll‐on or roll‐on pilfer‐proof closures 209 9.5.2 Vacuum seal closures 210 9.5.3 Plastic closures 211 9.5.4 Crown corks 213 9.6 Cans 213 9.6.1 Metal bottles 218 9.6.2 Plastic cans 218 9.7 Cartons 218 9.8 Flexible pouches 221 9.9 Multipacks 222 9.10 Secondary packaging 223 9.11 Pack decoration 224 9.12 Environmental considerations 225 9.13 Conclusions 228 Acknowledgements 230 10 Analysis of soft drinks and fruit juices 231 D.A. Hammond 10.1 Introduction 231 10.2 Laboratory accreditation 234 10.3 Sensory evaluation 236 10.4 Water 237 10.5 Sweeteners 239 10.5.1 Analysis of natural sweeteners 240 10.5.2 Analysis of high‐intensity sweeteners 245 10.6 Preservatives 249 10.6.1 Benzoic and sorbic acids 249 10.6.2 Sulphur dioxide 251 10.6.3 Dimethyldicarbonate 252 10.7 Acidulants 252 10.8 Carbonation 256 10.9 Miscellaneous additives 257 10.9.1 Caffeine 257 10.9.2 Quinine 258 10.9.3 Other additives 258 10.9.4 Fibre analysis 259 10.9.5 Herbal drinks 260 10.9.6 Osmolality 261 10.10 Analysis of colours used in soft drinks 261 10.10.1 Assessment of colour 263 10.10.2 Synthetic colours 265 10.10.3 Natural pigments 267 10.11 Vitamin analysis in soft drinks systems 272 10.11.1 Fat‐soluble vitamins 274 10.11.2 Vitamin B class 274 10.11.3 Vitamin C 275 10.11.4 Vitamin analysis using immunological procedures 275 10.12 Methods used to detect juice adulteration 276 10.13 Methods used to assess the juice or fruit content of soft drinks 280 10.14 Conclusions 282 References 283 11 Microbiology of soft drinks and fruit juices 290 P. Wareing 11.1 Introduction 290 11.2 Composition of soft drinks and fruit juices in relation to spoilage 291 11.3 Background microbiology – spoilage 293 11.3.1 Sources 293 11.3.2 Yeasts 294 11.3.3 Bacteria 295 11.3.4 Moulds 297 11.4 Microbiological safety problems 299 11.4.1 Escherichia coli 299 11.4.2 Salmonella 299 11.5 Preservation and control measures 299 11.6 Sampling for microbial problems 301 11.7 Identification schemes and interpretation 301 11.7.1 Sample isolation 301 11.7.2 Non‐molecular methods 302 11.7.3 Molecular identification 302 11.8 Brief spoilage case studies 303 11.9 Conclusions 304 References 306 Further reading 309 12 Functional drinks containing herbal extracts 310 E.F. Shaw and S. Charters 12.1 History 310 12.2 The extraction process 313 12.2.1 Extraction heritage 314 12.3 An extraction operation 320 12.3.1 Raw materials 321 12.3.2 Extraction 323 12.3.3 Organic extracts 329 12.3.4 Extract costs 329 12.4 Extract characteristics and their problems 331 12.4.1 Specifications 331 12.4.2 Stability 331 12.4.3 Hazing 332 12.4.4 Availability 333 12.5 Incorporation of extracts in beverages 333 12.5.1 Fruit juice‐based and fruit‐flavoured drinks 333 12.5.2 Mineral‐water based and flavoured water drinks 334 12.5.3 Carbonated and dilutable drinks 334 12.5.4 Energy and sports drinks 334 12.5.5 Regulatory issues 335 12.6 Some commonly used herbs 337 References 354 13 Miscellaneous topics 356 P.R. Ashurst and Q. Palmer 13.1 Introduction 356 13.2 Nutrition 356 13.2.1 Nutritional components 357 13.2.2 Calculation and declaration of nutrition information 360 13.3 Sports drinks 363 13.3.1 Definition and purpose 363 13.3.2 Physiological needs 363 13.3.3 The absorption of drinks 365 13.3.4 Formulation 366 13.4 Niche drinks 369 13.4.1 Alcoholic‐type drinks 369 13.4.2 Energy drinks 370 13.4.3 Functional drinks or nutraceuticals 371 13.4.4 Powder drinks 372 13.5 Dispensed soft drinks and juices 372 13.5.1 Introduction 372 13.5.2 Pre‐mix and post‐mix compared 373 13.5.3 Equipment 373 13.5.4 Outlets 375 13.5.5 Hygiene 375 13.5.6 Post‐mix syrup formulation 376 13.5.7 Post‐mix syrup packaging 377 13.6 Ingredient specifications 378 13.6.1 Why have specifications? 378 13.6.2 What a specification should include 378 13.6.3 Preparation of a specification 378 13.6.4 Supplier performance 379 13.7 Complaints and enquiries 380 13.7.1 Complaints 380 13.7.2 Enquiries 382 13.8 Health issues 383 13.8.1 Soft drinks and dental damage 383 13.8.2 Effect of colourings and preservatives 386 13.8.3 Obesity 387 13.9 Alternative processing methods 388 13.9.1 Microwave pasteurisation technology 388 13.9.2 High‐pressure processing 393 13.9.3 Irradiation 395 References 396 Index 398

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Book SynopsisIn a work brimming with fresh insights about contemporary American food media and culture, Emily Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.

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Book SynopsisIn a work brimming with fresh insights about contemporary American food media and culture, Emily Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.Trade ReviewA fascinating work of cultural studies that makes evident the continued power and threat of explicitly gendered food production and consumption in the 21st century. Recommended broadly for students and scholars of fields related to gender, culture, and consumption." - Library Journal

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Book SynopsisSustainable culture - what keeps a community alive and thriving - is essential to Black peoples’ fight for access and equity, and food is central to this fight. Starkly exposing the rampant shaming and policing around how Black people eat, Psyche Williams-Forson contemplates food’s role in cultural transmission, belonging, homemaking, and survival.

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Book SynopsisInvestigating the experiences and diverse convictions of several generations of African American activists, Jennifer Jensen Wallach’s nuanced history of black foodways across the twentieth century challenges traditional narratives of ‘soul food’ as a singular style of historical African American cuisine.

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Book SynopsisUnearths a food story buried deep within the soil of American civil rights history. Drawing on archival research, interviews, and oral histories, Bobby J. Smith II re-examines the Mississippi civil rights movement as a period when activists expanded the meaning of civil rights to address food as integral to sociopolitical and economic conditions.Trade Review[Smith] shows how the struggles of the region's Black communities laid the groundwork for the modern food justice movement. Sadly, access to fresh, unprocessed meals still elude many Black Americans today, but this little-known narrative reconstructed by Smith offers key lessons that could inform the current challenges."—Civil Eats

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Book SynopsisArgues that entrepreneurial, improvement-minded men integrated many village and town taverns into the US’s rapidly developing transportation network and used tavern spaces and networks to raise capital, promote business, practice genteel sociability, and rally support for favoured causes - often while drinking the staggering amounts of alcohol.

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Book SynopsisLooking deeply into Black women’s roles - economically, environmentally, and socially - in food and agriculture systems in the Caribbean, Africa, and the United States, the contributors to this volume address the ways Black women, both now and in the past, have used food as a part of community building and sustenance.

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Book SynopsisIn this innovative and insightful book, Elizabeth Engelhardt argues that modern American food, business, caretaking, politics, sex, travel, writing, and restaurants all owe a debt to boardinghouse women in the South.

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Book SynopsisFor anyone who’s ever picked an apple fresh from the tree or enjoyed a glass of cider, writer and orchardist Diane Flynt offers a new history of the apple and how it changed the South and the nation.Trade ReviewFlynt is sharing her knowledge in the definitive Wild, Tamed, Lost, Revived . . . The book is part history, part botanical reference, and part memoir, chronicling the cidermaker's own journey and experiences in the orchard."—Garden & Gun

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Book SynopsisThe first history of tacos developed in the United States, now revised and expanded, this book is the definitive survey that American taco lovers must have for their own taco explorations. “Everything a food history book should be: illuminating, well-written, crusading, and inspiring a taco run afterwards. You’ll gain five pounds reading it, but don’t worry—most of that will go to your brain.”—Gustavo Arellano, Los Angeles Times “[Ralat] gives an in-depth look at each taco’s history and showcases other aspects of taco culture that has solidified it as a go-to dish on dinner tables throughout the nation.”—Smithsonian Magazine “A fascinating look at America’s many regional tacos. ... From California’s locavore tacos to Korean ‘K-Mex’ tacos to Jewish ‘deli-Mex’ to Southern-drawl ‘Sur-Mex’ tacos to American-Indian-inspired fry bread

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Book SynopsisAnita Mannur examines how cooking, eating, and distributing food can create new forms of kinship, intimacy, and social and political belonging for people of color, queer people, and other marginalized subjects.Trade Review“Anita Mannur’s extraordinary analyses of cooking and eating in photography, film, television, novels, blogs, and performance art creates new forms of the public in unexpected places: inside bedrooms and kitchens, alongside food trucks, and under the white tent of The Great British Bake Off. She generates in her readers a hunger for queer kinships with friends and strangers forged outside of the patriarchal domain of family life. Intimate Eating is powerful reading for Asian American studies, queer and feminist of color studies, and food studies: I want to eat every meal with this book.” -- Bakirathi Mani, author of * Unseeing Empire: Photography, Representation, South Asian America *“In this brilliant, urgent, and necessary book Anita Mannur underscores one of the central tenets of neoliberalism: the increased privatization of everyday life and attacks on the public. She vividly shows how nonnormative subjects navigate this trend, turning private spaces and practices via the culinary into ones that foster sociability, intimacy, community, and belonging. Through the provocative and timely concept of ‘intimate eating publics,’ Mannur has captured the pleasures and possibilities of publics and how they act as sites of forging radical ways of belonging.” -- Mark Padoongpatt, author of * Flavors of Empire: Food and the Making of Thai America *"[Mannur's] reflections move back and forth between a scholarly tone which at times does not recuse itself from jargon and a personal voice that is able to express raw—at times joyful, at times painful–emotions. Both styles are effective in weaving engaging arguments and developing a critical analysis of the material at hand. Mannur’s memories of family dinners and the progressive dissolution of her marriage are honest, direct, and passionate, without invalidating the rigor of her analysis. . . . In Intimate Eating, Mannur pushes us to embark on our own explorations to reassess pieces of popular culture that we may be familiar with but whose power we may not be fully aware of." -- D. Sutton * Food Anthropology *"Mannur brings an acute tongue and sensory analysis to a wide range of contemporary samplings, which in itself provides a dizzying array of the author’s scope." -- Christine R. Yano * Society for U.S. Intellectual History *Table of ContentsAcknowledgments ix Introduction 1 1. The Tiffin Box and Gendered Mobility 23 2. Cooking for One and the Gustatory Gaze 47 3. Eat, Dwell, Orient: Food Networks and Asian/American Cooking Communities 73 4. Tasting Conflict: Eating, Radical Hospitality, and Enemy Cuisine 99 5. Baking and the Intimate Eating Public 129 Epilogue 143 Notes 147 Works Cited 161 Index 171

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Book SynopsisThe pursuit of balance pervades everyday life in rural Yucatán, Mexico, from the delicate negotiations between a farmer and the neighbor who wants to buy his beans to the careful addition of sour orange juice to a rich plate of eggs fried in lard. Based on intensive fieldwork in one indigenous Yucatecan community, Predictable Pleasures explores the desire for balance in this region and the many ways it manifests in human interactions with food. As shifting social conditions, especially a decline in agriculture and a deepening reliance on regional tourism, transform the manners in which people work and eat, residents of this community grapple with new ways of surviving and finding pleasure. Lauren A. Wynne examines the convergence of food and balance through deep analysis of what locals describe as acts of care. Drawing together rich ethnographic data on how people produce, exchange, consume, and talk about food, this book posits food as an accessible, pleTrade Review“Wynne uses food as a vehicle to analyze the history of rural Yucatán, in Mexico, while also examining food’s relationship to ‘the realms of the body, the social, and the cosmological.’ Through a Yucatec Maya concept of care, she explores the changing nature of human relationships with food, explaining this concept as a set of practices that aim to produce balance as a ‘desirable state of bodily, social, and cosmic well-being.’”—C. A. Hernandez, Choice"Predictable Pleasures is a particularly welcomed addition to the literature on contemporary Yucatec Maya. The book will be of special interest to experts in the fields of anthropology, cultural sociology, history, critical globalization, Indigenous, gender, and food studies. It is also a much-appreciated contribution for those working on tourism, globalization and development studies in the Global South from geographical and interdisciplinary perspectives."—Matilde Córdoba Azcárate, Latin Americanist“By examining rural Maya foodways, Wynne illuminates the tradeoffs between ‘predictable pleasures’ and culinary innovation. This will be essential reading for all who worry about the industrial diet and long for more authentic foods.”—Jeffrey M. Pilcher, author of Planet Taco: A Global History of Mexican Food“This work is an important contribution to the field of Maya studies for its focus on changing food habits due to cultural shifts in the Yucatán Peninsula. . . . Modern economic, political, and social catalysts are significantly altering native beliefs, habits, and behaviors, and this study highlights the resulting effects on food and its connection to social relationships.”—Michael T. Searcy, author of The Life-Giving Stone: Ethnoarchaeology of Maya MetatesTable of ContentsList of Illustrations Acknowledgments Introduction 1. The Force with Which We Live 2. Giving Life to Ourselves 3. If It Tastes Good 4. So That We Won’t Die 5. Put a Little Salt Conclusion Notes References Index

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Book Synopsis2024 Colorado Book Award History FinalistGalloping Gourmet explores an unfamiliar side of a familiar character in American history, William F. “Buffalo Bill” Cody. In this entertaining narrative Steve Friesen explores the evolving role of eating and drinking in Buffalo Bill’s life (1846–1917). Friesen starts with Buffalo Bill’s culinary roots on the American Plains, eating simple foods such as cornbread, fried “yellow-legged” chicken, and hardtack. Buffalo Bill discovered gourmet dining while leading buffalo-hunting expeditions and scouting. As his fame increased, so did his desire and opportunities for fine dining: his early show business career allowed him to dine at some of the best restaurants in the country. Friesen examines the creation of Buffalo Bill’s Wild West Show in 1883, in which Cody introduced his diverse cast of employees to dining that equaled America’s best restaurants. One newspaper Trade Review"One of the most innovative and creative looks at the great showman ever published."—Stuart Rosebrook, True West“After reading Steve Friesen’s deliciously written Galloping Gourmet, I wish I could go back in time to travel, tour, and dine with the West’s greatest promoter, Buffalo Bill Cody—and you will, too.”—Stuart Rosebrook, editor of True West magazine“Buffalo Bill Cody nurtured his zest for life and that included good food and good drink. Steve Friesen brings to life Cody’s exuberance for providing the best food and conversation for his companions, whether sitting around a prairie campfire with scouts and Indians or dining in Eastern and European capitals with the rich and famous. Every fan of Buffalo Bill will love this book, chock-full of information such as Buffalo Bill’s introducing popcorn to Paris. Galloping Gourmet is a delicious delight.”—Bill Markley, author of Wild Bill Hickok and Buffalo Bill Cody: Plainsmen of the Legendary West“I love tasting history as well as reading about it. . . . Steve Friesen has amassed a collection of William F. ‘Buffalo Bill’ Cody’s passions for food. The details are a wonderful piece of history that Friesen has documented for all to see and taste.”—Sherry Monahan, culinary historian and author of Shaken in 2020, but Not Stirred: Cocktails, Connections, and Humor“Steve Friesen takes his readers behind the scenes, where readers encounter Wild West performers from around the globe, prominent journalists, royal visitors, and an international array of spectators, all of whom appreciated not only Buffalo Bill’s dramatic performances but also the exceptional meals he provided, ranging from grand banquets to various treats from concession stands.”—Jeremy M. Johnston, Ernest J. Goppert Curator of the Buffalo Bill MuseumTable of ContentsList of Illustrations Acknowledgments Introduction: A Culinary Biography Part 1. Acquiring a Taste for the Good Life 1. Apples, Yellow-Legged Chickens, and Whiskey 2. Hardtack and Wagon Trains 3. Becoming a Gourmet 4. Dining at Delmonico’s 5. Buffalo Bill Ate Here Part 2. Culinary Themes from an Exhibition 6. Founding and Feeding the Wild West 7. Meals on Wheels 8. The World at Buffalo Bill’s Table 9. Rib Roasts, Orphans, and Public Relations 10. Buffalo Bill’s British Invasion 11. Introducing American Cuisine to Europe 12. Fourth of July Feasts 13. Caterers, Cracker Jack, and Red Lemonade 14. Dining Out with William F. Cody and Friends 15. Meanwhile, Back at the Ranch Part 3. The Last Stands 16. Tanglefoot, Ginger Ale, and a Tempestuous Marriage 17. The Banquet Ends 18. Still Eating and Drinking with Buffalo Bill Appendix Notes Bibliography Index

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Book SynopsisAlthough food and stories may be two of the most prominent cultural products associated with the US South, the connections between them have not been thoroughly explored until now. This volume explores the relationship between food and literature and makes a major contribution to the study of both southern literature and of southern foodways and culture more widely.

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Book SynopsisBetween 2000 and 2010, many US-American women writers were returning to the private space of the kitchen, writing about their experiences and publishing their memoirs. This book explores these memoirs with recipes in order to consider the ways in which these women are rewriting this kitchen space and renegotiating their relationships with food.

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Book SynopsisBetween 2000 and 2010, many US-American women writers were returning to the private space of the kitchen, writing about their experiences and publishing their memoirs. This book explores these memoirs with recipes in order to consider the ways in which these women are rewriting this kitchen space and renegotiating their relationships with food.

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Book SynopsisA witty and humble tribute to the sometimes profane, sometimes profound world of waiting tables During a year on sabbatical from his university position, Matthew Batt realized he needed money—fast—and it just so happened that one of the biggest breweries in the Midwest was launching a restaurant and looking to hire. So it was that the forty-something tenured professor found himself waiting tables at a high-end restaurant situated in a Minneapolis brewery. And loving it. Telling the story of Batt’s early work in restaurants, from a red sauce joint possibly run by the mob to an ill-conceived fusion concept eatery, The Last Supper Club then details his experiences at the fine dining restaurant, a job that continued well past his sabbatical—that lasted, in fact, right up to the restaurant’s sudden and unceremonious closing three years later, shortly after it was named one of the best restaurants in the country by Food & Wine. Batt’s memoir conveys the challenge—and the satisfaction—of meeting the demands of a frenzied kitchen and an equally expectant crowd. Through training mishaps, disastrous encounters with confused diners, struggles to keep pace with far more experienced coworkers, mandatory memorizations of laundry lists of obscure ingredients, and the stress of balancing responsibilities at home and at work, The Last Supper Club reveals the ups and downs of a waiter’s workday and offers an insightful perspective on what makes a job good, bad, or great. For Batt, this job turns out to be considerably more fun, and possibly more rewarding, than his academic career, and his insider’s view of waiting tables extols the significance of our food and the places where we gather to enjoy it—or serve it. Told with sharp humor, humility, and a keen sense of what matters, The Last Supper Club is an ode to life in a high-pressure restaurant, the relationships that get you to the night’s close, and finding yourself through—or perhaps because of—the chaos of it all. Trade Review "Deliciously funny, vividly peopled, wise, and big-hearted, The Last Supper Club is a book you will devour in one sitting and wish you could go back for seconds. The memoir takes a behind-the-scenes look at the adrenaline-fueled world of restaurant life, reverently revealing all the care and thought that goes into a meal before the plate is ever lowered before you. If Anthony Bourdain’s Kitchen Confidential and Stephanie Danler’s Sweetbitter had a love child, it would be this superb book!"—Adrienne Brodeur, author of Wild Game: My Mother, Her Secret, and Me "This book should come with a trigger warning for those of us who’ve ever waited tables. Matthew Batt describes restaurant work with such ferocious, sweat-inducing clarity that I feel like I’m right back there, in the weeds. Like any great dish, The Last Supper Club has so many layers and flavors: it’s a waiter’s memoir, it’s a vital history of a remarkable restaurant, it’s an incisive meditation on the nature of work, and it’s a heartfelt story of someone who went searching for a paycheck but found something else entirely—family, and purpose, and joy."—Nathan Hill, author of The Nix and Wellness "In his gloriously food-obsessed and mournful memoir The Last Supper Club, Matthew Batt channels the thrill of a seamless service, the tension of having no place to hide failure, and the implicit critique of academic jobs that require a second income. His ode to the chaos and thrill of the restaurant business is a hilarious, elegiac look at the all-too-brief gratification of being exactly where you want to be."—Michelle Wildgen, author of Wine People "Matthew Batt gets the details of high-end restaurant life exactly right in this personal story of becoming a server: the balance between home life and work life; the pressure inherent in the business; the symbiotic but fraught relationship between front-of-the-house and back-of-the-house. I love restaurant stories, and this one I didn’t want to put down. It’s a keeper."—Michael Ruhlman, author of The Soul of a Chef: The Journey Toward Perfection "Matthew Batt's elegiac The Last Supper Club is a tender yet clear-eyed portrait of a fiercely dedicated community of restaurant lifers and the dreams they build, nurture, and—often too briefly—inhabit. The most beautiful stuff in this book taps into the almost primal wonder and magic so many of us associate with our first experiences eating in restaurants and being waited on by complete strangers. This book understands the lingering spell of that experience better than anything else I've read, and Batt is almost Proustian in mining his early memories of food and restaurants. He also understands that alchemy is the one true, worthy goal of any dreamer who opens a restaurant—or throws themselves with real passion into working in one."—Brad Zellar, author of Till the Wheels Fall Off "There’s an impressive level of detail here, offering insight into the nitty-gritty of restaurant labor for those who’ve never worked in hospitality, while still feeling intimately familiar to those who have done their time in the service industry."—Eater "In this splendidly written book, Batt demonstrates a gift for capturing the essence of his coworkers."—Booklist "Catnip for anyone who has ever worked in a restaurant."—The Washington Post

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Book SynopsisTrue life tales and scrumptious recipes from Philly's trendsetting restaurantTrade Review"Yin is co-owner of Fork, a popular restaurant in Philadelphia’s Old City, and its offshoot, Fork:etc., a gourmet market next door. Fork has just celebrated its tenth anniversary, and Yin’s very personal cookbook offers a heartfelt narrative of the restaurant’s first decade. The 100 recipes are grouped chronologically into such chapters as “Fork Grows Up” and “From Amour to Amore” (there is also a handy listing of recipes by course), and stories about the chefs and other staff, along with Yin’s own culinary adventures, provide the behind-the-scenes story. The book is attractively designed, and there are color photos throughout of the food, the restaurant, and the people involved. For area libraries and where restaurant books are popular." —Library Journal"Fork is one of Philly's greatest assets. For those of us for which Fork is more than an hour away we can now bring a little bit of Fork home with us, beyond the lovely memories. If books were edible I'd start with this one." —Max McCalman, author of Cheese: A Connoisseur's Guide to the World's BestTable of ContentsSalads; Seafood; Meat; Poultry; Sides; Baked Goods and Desserts

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Book SynopsisThe Edible Monument considers the elaborate architecture, sculpture, and floats designed for court and civic celebrations in early modern Europe, including popular festivals such as Carnival and the Italian Cuccagna. Like illuminations and fireworks, ephemeral artworks made of food were not well documented and were difficult to describe because they were perishable and thus quickly consumed or destroyed. In times before photography and cookbooks, there were neither literary models nor iconography for how food and its preparation should be explained or depicted. Drawing on books, prints, and scrolls that document festival arts, elaborate banquets, and street feasts, the essays in this volume examine the mythic themes and personas employed to honor and celebrate rulers; the methods, materials, and wares used to prepare, depict, and serve food; and how foods such as sugar were transformed to express political goals or accomplishments. Although made for consumption, food could also be a work of art, both a special attraction and an expression of power. Formal occasions and spontaneous celebrations drew communities together, while special foods and seasonal menus revived ancient legends, evoking memories and recalling shared histories, values, and tastes. This book is published on the occasion of an exhibition at the Getty Research Center from October 13, 2015, to March 23, 2016.Trade Review..".accessibly written, well-documented, and generously illustrated..."--Choice

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Book SynopsisAt once a traveler’s tale, a memoir, and a mouthwatering cookbook, Biting through the Skin offers a first-generation immigrant’s perspective on growing up in America’s heartland. Author Nina Mukerjee Furstenau’s parents brought her from Bengal in northern India to the small town of Pittsburg, Kansas, in 1964, decades before you could find long-grain rice or plain yogurt in American grocery stores. Embracing American culture, the Mukerjee family ate hamburgers and softserve ice cream, took a visiting guru out on the lake in their motorboat, and joined the Shriners. Her parents transferred the cultural, spiritual, and family values they had brought with them to their children only behind the closed doors of their home, through the rituals of cooking, serving, and eating Bengali food and making a proper cup of tea.As a girl and a young woman, Nina traveled to her ancestral India as well as to college and to Peace Corps service in Tunisia. Through her journeys and her marriage to an American man whose grandparents hailed from Germany and Sweden, she learned that her family was not alone in being a small pocket of culture sheltered from the larger world. Biting through the Skin shows how we maintain our differences as well as how we come together through what and how we cook and eat. In mourning the partial loss of her heritage, the author finds that, ultimately, heritage always finds other ways of coming to meet us. In effect, it can be reduced to a 4 x 6-inch recipe card, something that can fit into a shirt pocket. It’s on just such tiny details of life that belonging rests.In this book, the author shares her shirt-pocket recipes and a great deal more, inviting readers to join her on her journey toward herself and toward a vital sense of food as culture and the mortar of community.

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Book SynopsisWell Done: Stephen F. Austin State University 90th Anniversary Cookbook is a veritable feast and a unique book in many ways. For readers interested in East Texas history or for alumni of Stephen F. Austin State University, Well Done provides an exceptional pictorial profile and overview of the university, its campus, its events, and its array of characters spanning 90 years. Among the photographs are those of historical figures who played prominently on the SFA campus and in the larger Nacogdoches community, athletes past to present, students, faculty, games, social activities, and so on. Each page is a visual surprise, and nostalgia becomes a heartwarming occasion here. Were this not palatable enough in itself, the book is also a comprehensive cookbook, containing a variety of wonderful recipes that readers and cooking enthusiasts anywhere may enjoy. The recipes are tried and true and provided for the occasion by campus luminaries, faculty, and SFA friends. As an illustrated cookbook, Well Done is a true delight for eyes and for appetites, and the careful fusion of photographs and foods is remarkable.

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Book SynopsisOne pan to rule them all, one meal to feed them all. The cast iron skillet is the most versatile pan in the kitchen, one that is universally beloved by home cooks and chefs alike. And there's nothing more convenient than being able to create an entire meal in one pan! Here you'll find a range of recipes for every taste and cooking skill level, organized by protein. Whether it’s a regular weeknight meal, a celebratory dinner, or a cookout in the backyard, you’ll find something to please every eater in your life. In addition, author Jackie Freeman walks you through seasoning, caring for, and cooking with your cast iron, ensuring you’ll enjoy it — and the dishes you make in it — for life. A taste of recipes inside the book: Edamame-Ginger Rice with Chicken Classic Patty Melts with Caramelized Onions and Cheddar Sesame Pork Cutlets with Warm Mustard Greens Weeknight Orzo Paella with Mussels and Chorizo Thai Green Vegetable Curry with Tofu and Rice Cakes Harissa Chickpeas with Eggs and Chard

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Book SynopsisWhat we eat directly affects our complexion and determines how we age. Diets rich in protein, healthy fats and good carbohydrates not only yield beautiful skin but also slow the aging process. With guidance from holistic health coach Jules Aron, eating for beauty is simple and pleasurable. Lavishly illustrated, Nourish and Glow lets you indulge in snacks, soups, salads and desserts you can feel good about.

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Book SynopsisSavour the boundary-breaking dishes and rich tastes of Alta California, Tex-Mex, Floribbean and other quintessentially American culinary traditions

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Book SynopsisA lively and evidence-based argument that a whole food diet is essential for good mental health

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Book SynopsisThe Hot Brown Sandwich is a delicious staple of culture and heritage in Louisville, Kentucky. Originally created at its namesake the Brown Hotel, the Hot Brown began as turkey on bread covered in Mornay sauce and topped with tomato wedges and two slices of bacon, and has developed into an entire industry of fries, pizza, salads, and more. Chef Albert W. A. Schmid offers a wealth of recipes for the notorious sandwich and reveals the legends and stories that surround the dish. For example, it may have had humble beginnings as a tasty way to use up kitchen scraps, or it could have been invented to ward off hangovers—scandalous since the first Hot Browns were served during the Prohibition. Schmid treats readers to an exceptional collection of recipes for the legendary sandwich and hotel cuisine scrumptious enough to whet any appetite, including the Cold Brown (served during the summer), Chicken Chow Mein (the Brown Hotel Way), and Louisville-inspired cocktails such as the Muhammad Ali Smash.Table of ContentsForeword by Steve Coomes Preface1. The Hot Brown 2. People, Places, & Things3. Recipes4. Kentucky Hotel Cuisine

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Book SynopsisWhat goes better together than chocolate and peanut butter? This match made in heaven has delighted young and old alike for decades. In the Midwest, these two delicious ingredients are combined into a sweet treat named after an Ohio tree nut: the buckeye. These little round balls of peanut buttery goodness—rolled and dipped in chocolate, of course—appear on platters at fan tailgates, church potlucks, family gatherings, and on cash register displays. They have become a staple of Midwestern culture and even have their own Buckeye Candy Trail through the state of Ohio. Midwestern native, author, and food lover Cyle Young reveals the history of the buckeye tree and the stories, folklore, and superstitions that accompany the famous nut. From the buckeye's place in the presidential campaign of William Henry Harrison to Ohio State's self-proclaimed biggest football fan, Buckeyes includes fascinating tidbits and stories for any candy lover. Young also shares which stores on the trail still make the buckeye candies the traditional way—by hand. Alongside classic recipes for the candy itself and sweet treats inspired by buckeye flavors—cakes, brownies, beverages, and more—are numerous tips on how to choose your peanut butter and chocolate, the many ways to melt your chocolate, and other secrets to help you become a buckeye connoisseur.Table of Contents1. The Buckeye Candy2. History of the Buckeye Tree3. People, Places, and Things (and the Buckeye Candy)4. The "Original" Buckeye Recipe5. Recipes6. Appendix: Original Buckeye Candy Trail

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Book SynopsisWhy have white Australians so often rejected the delicious and nourishing foods native to our own continent – the wild rices, native fruits, meats, herbs and spices? This is one food revolution that really matters – and it will change how you look at Australia. We celebrate cultural and culinary diversity yet shun the foods that grew here before white settlers arrived. We love superfoods from remote exotic locations, yet reject those that grow in our own land. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than European ones. In this, the most important of his many books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods. And, with the help of some amazing recipes from the likes of René Redzepi’s Noma, Peter Gilmore and Kylie Kwong, he shows that the tide is turning, and that there is a revolution happening today in Australian restaurants and beyond.Trade Review"A very forthright and informative guide to Australia’s unique native foods." – Peter Gilmore, executive chef, Quay

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Book SynopsisPresents off-flavour as an unwanted taste, smell, or mouthfeel. This can emerge during storage or handling and frequently causes a decline in the sensory nature of food or drink. Off-flavour happens when compounds pollute a food because of chemical alterations or adulteration or through the development of microbes in a product.

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Book SynopsisA fresh approach to the implications of obtaining, preparing, and consuming food, concentrating on the little-investigated routines of everyday life. Food in the Middle Ages usually evokes images of feasting, speeches, and special occasions, even though most evidence of food culture consists of fragments of ordinary things such as knives, cooking pots, and grinding stones, which are rarely mentioned by contemporary writers. This book puts daily life and its objects at the centre of the food world. It brings together archaeological and textual evidence to show how words and implements associated with food contributed to social identity at all levels of Anglo-Saxon society. It also looks at the networks which connected fields to kitchens and linked rural centres to trading sites. Fasting, redesigned field systems, and the place offish in the diet are examined in a wide-ranging, interdisciplinary inquiry into the power of food to reveal social complexity. Allen J. Frantzen is Emeritus Professor of English at Loyola University Chicago.Trade ReviewA useful overview that students of medieval history and archaeology will find a valuable resource in their studies. * TOEBI *[A] savory feast. While a scholarly treatise, minutely researched and smoothly written, it is a superb tribute to literati, a riveting account of food and eating in Anglo-Saxon culture. * STUDIES IN MEDIEVAL AND RENAISSANCE TEACHING *An excellent introduction to the topic, one enriched with a goldmine of references for further study. * MEDIEVAL ARCHAEOLOGY *This book is a bold effort to clarify the network of supply and demand and of word and speech, and to set them against the backdrop of identity. It makes an arresting contribution to an important topic. * AMERICAN HISTORICAL REVIEW *Frantzen's work is an important addition to the interdisciplinary study of the early middle ages. Part historical case study, part reflection on how to study the 'silent' subjects of history, [it] raises as many questions about objects as it can answer-making it an important methodological step towards integrating theory, material, and text into the study of the 'every day' Anglo-Saxon experience. * COMITATUS *In this work, Frantzen brings his magisterial command of literary evidence to bear on this project, and reminds his readers of some important features of the early medieval period that are often forgotten due to our traditional focus on the feasting hall and monastic refectory at the top of the social pyramid. * THE MEDIEVAL REVIEW *Table of ContentsIntroduction The symbolic world of food Food knowledge: texts, feasts, and objects Food words and Old English genres The quernstone Pots for cooking and storage Food objects in iron Food objects in wood Food officers in Handbooks of penance Laws, food, and settlement change Fasting and the Anglo-Saxon "fish-event horizon" Conclusion: Food, Eating and Identity: Anglo-Saxons at the table Works Cited

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Book SynopsisWhen people think of Russian food they generally think either of opulent luxury, signified above all by caviar, or of poverty and hunger – of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both of them are incomplete. The history of food and drink in Russia includes hunger and it includes plenty, it includes scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions and ones that incorporate foods from the wider Russian Empire and later from the Soviet Union. Cabbage and Caviar places Russian food and drink in the context of Russian history, and shows off the incredible (and largely unknown) variety of Russian food.Trade Review“At a moment when Russian cuisine is ascendant—with critically acclaimed restaurants, celebrity chefs, and popular cookbooks—there is no better guide to its thousand-year history than Smith’s Cabbage and Caviar. In a book that is both erudite and accessible, Smith again shows herself to be one of the world’s foremost scholars of Russian food and drink.” -- Stephen V. Bittner, author of “Whites and Reds: A History of Wine in the Lands of Tsar and Commissar”“Smith's overview of Russia's food history, spanning several centuries, will be useful to readers encountering this topic for the first time, as well as culinary historians interested in the evolution of Russian cuisine.” -- Sharon Hudgins, author of “T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East”“A sumptuous survey of twelve centuries of Russian history through the prism of food, Cabbage and Caviar offers up a brilliant account of eating, drinking, and food producing through the ages. With her analysis of the worlds of princes, peasants, townsfolk, and commissars, Smith shows how foodways both blurred and reinforced social distinctions, whether in in times of aspirational plenty or of tragic famine. A feast for the eyes as well as the culinary imagination, Smith’s book treats us to mouth-watering recipes and a vivid appreciation for the richness and diversity of Russia’s everyday life.” -- Diane P. Koenker, Director and Professor of Russian and Soviet History, University College London

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Book SynopsisReadings on the Anthropology of Food: Cuisine, Culture, and Power provides students with a collection of articles that emphasize the close relationship between history, culture, and power in shaping the options that most people face globally in terms of the varieties of food systems. The readings critique the industrialist capitalist food system, evaluate alternative systems, and address critical themes such as GMOs, the mythology of natural food shortages, tourism, and climate change.The anthology is arranged into six units: Nationalism and Food, Work and Food, Theories of Food, Politics and Food, Tourism and Food, and Climate Change. Students read about the interplay between food and identity, child labour in the food industry, the social meanings of coffee, wine tourism, plant-based proteins, food inequality, and much more. Each unit features an editor's introduction and discussion questions to emphasize key concepts and spark lively discussion.Designed to highlight an often-overlooked aspect of our food systems--the people behind them, Readings on the Anthropology of Food is an ideal primary or supplementary textbook for courses that explore the social, cultural, and political issues related to food.

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Book SynopsisThe figure of the medieval cook revealed, in the context of time and circumstance. `Stylish and racy... An excellent book and a delight to read, written with panache and entirely convincing.' Professor PETER COSS, Cardiff University. This book takes us into the world of the medieval cook, from the chefs in the great medieval courts and aristocratic households catering for huge feasts, to the peasant wife attempting to feed her family from scarce resources, from cooking at street stalls to working as hired caterers for privatefunctions. It shows how they were presented in the art, literature and moral commentary of the period (valued on some grounds, despised on others), how they functioned, and how they coped with the limitations and the expectationswhich faced them in different social settings. Particular use is made of their frequent appearance in the margins of illuminated manuscript, whether as decoration, or as a teaching tool.Trade ReviewBridget Henisch has tackled an enormous subject, the cook in western Europe, and expertly marshalled evidence throughout the medieval period. * MEDIUM AEVUM *It is an attractive piece of work, beautifully illustrated, making the subject highly approachable for the general reader. [...] A useful and highly entertaining introduction to the study of the necessity and artistry of cookery in the Middle Ages. * THE RICARDIAN *This admirable book is based on a much wider field than the art of the period. It shows a remarkable range of literary and historical sources. * SPECULUM *An accessible overview of medieval culinary practice that will entertain and inform the general public. [...] The general audience will be seduced by the lively medley of cooks and kitchens the book presents. * THE MEDIEVAL REVIEW *Pour reprendre les termes du professeur Peter Cross de l'Université de Cardiff, l'ouvrage de l'historienne américaine Bridget Ann Henisch est écrit avec panache et conviction. Elle entraîne notamment le lecteur dans l'univers multiforme des cuisines médiévales. L'auteure visit aussi bien celles fonctionelles et propres de la haute aristocratie que celles souvent frustes et sales des classes socials moins élevées. * HISTOIRE ET IMAGES MEDIEVALES *Table of ContentsPreface The Cook in Context The Cottage Cook Fast Food and Fine Catering The Comforts of Home The Staging of a Feast On the Edge: the Cook in Art Select Bibliography A Selection of Medieval Recipes Suggestions for Further Reading

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Book SynopsisThe figure of the medieval cook revealed, in the context of time and circumstance. Stylish and racy... An excellent book and a delight to read, written with panache and entirely convincing. Professor PETER COSS, Cardiff University. This book takes us into the world of the medieval cook, from the chefs in the great medieval courts and aristocratic households catering for huge feasts, to the peasant wife attempting to feed her family from scarce resources, from cooking at street stalls to working as hired caterers for privatefunctions. It shows how they were presented in the art, literature and moral commentary of the period (valued on some grounds, despised on others), how they functioned, and how they coped with the limitations and the expectationswhich faced them in different social settings. Particular use is made of their frequent appearance in the margins of illuminated manuscript, whether as decoration, or as a teaching tool.Trade ReviewBridget Henisch has tackled an enormous subject, the cook in western Europe, and expertly marshalled evidence throughout the medieval period. * MEDIUM AEVUM *It is an attractive piece of work, beautifully illustrated, making the subject highly approachable for the general reader. [...] A useful and highly entertaining introduction to the study of the necessity and artistry of cookery in the Middle Ages. * THE RICARDIAN *This admirable book is based on a much wider field than the art of the period. It shows a remarkable range of literary and historical sources. * SPECULUM *An accessible overview of medieval culinary practice that will entertain and inform the general public. [...] The general audience will be seduced by the lively medley of cooks and kitchens the book presents. * THE MEDIEVAL REVIEW *Pour reprendre les termes du professeur Peter Cross de l'Université de Cardiff, l'ouvrage de l'historienne américaine Bridget Ann Henisch est écrit avec panache et conviction. Elle entraîne notamment le lecteur dans l'univers multiforme des cuisines médiévales. L'auteure visit aussi bien celles fonctionelles et propres de la haute aristocratie que celles souvent frustes et sales des classes socials moins élevées. * HISTOIRE ET IMAGES MEDIEVALES *

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Book SynopsisA fresh approach to the implications of obtaining, preparing, and consuming food, concentrating on the little-investigated routines of everyday life. Food in the Middle Ages usually evokes images of feasting, speeches, and special occasions, even though most evidence of food culture consists of fragments of ordinary things such as knives, cooking pots, and grinding stones, which are rarely mentioned by contemporary writers. This book puts daily life and its objects at the centre of the food world. It brings together archaeological and textual evidence to show how words and implements associated with food contributed to social identity at all levels of Anglo-Saxon society. It also looks at the networks which connected fields to kitchens and linked rural centres to trading sites. Fasting, redesigned field systems, and the place offish in the diet are examined in a wide-ranging, interdisciplinary inquiry into the power of food to reveal social complexity. Allen J. Frantzen is Professor of English at Loyola University Chicago.Trade ReviewA useful overview that students of medieval history and archaeology will find a valuable resource in their studies. * TOEBI *[A] savory feast. While a scholarly treatise, minutely researched and smoothly written, it is a superb tribute to literati, a riveting account of food and eating in Anglo-Saxon culture. * STUDIES IN MEDIEVAL AND RENAISSANCE TEACHING *Professor Frantzen has made a useful and interesting contribution to the study of food in Anglo-Saxon culture. * JOURNAL OF ENGLISH AND GERMANIC PHILOLOGY *An excellent introduction to the topic, one enriched with a goldmine of references for further study. * MEDIEVAL ARCHAEOLOGY *This book is a bold effort to clarify the network of supply and demand and of word and speech, and to set them against the backdrop of identity. It makes an arresting contribution to an important topic. * AMERICAN HISTORICAL REVIEW *Frantzen's work is an important addition to the interdisciplinary study of the early middle ages. Part historical case study, part reflection on how to study the 'silent' subjects of history, [it] raises as many questions about objects as it can answer-making it an important methodological step towards integrating theory, material, and text into the study of the 'every day' Anglo-Saxon experience. * COMITATUS *In this work, Frantzen brings his magisterial command of literary evidence to bear on this project, and reminds his readers of some important features of the early medieval period that are often forgotten due to our traditional focus on the feasting hall and monastic refectory at the top of the social pyramid. * THE MEDIEVAL REVIEW *Table of ContentsIntroduction The symbolic world of food Food knowledge: texts, feasts, and objects Food words and Old English genres The quernstone Pots for cooking and storage Food objects in iron Food objects in wood Food officers in Handbooks of penance Laws, food, and settlement change Fasting and the Anglo-Saxon "fish-event horizon" Conclusion: Food, Eating and Identity: Anglo-Saxons at the table Works Cited

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Book SynopsisRalph Ayres was head cook at New College in the 1770s. This book is a fascinating insight into the eighteenth-century kitchen, a period of great interest to social and culinary historians, and includes recipes for famous dishes such as Quaking Pudding, and Oxford Sausages.Trade Review"A charming and beautiful little book, fascinating as much for what he cooks as how he writes."--Juliette Rossant, Superchefblog.com "Lively. . . . The engaging presentation of the book makes up for any nutritional qualms one might experience. . . . The more self-indulgent among us will be content with musing upon the recipes, the times that produced them, and enjoying the elegant hand of their compiler."--Bloomsbury Review "This slender volume reproduces the pages of the original, interspersing them with botanical illustrations. It offers some dishes that are quite appealing: quince marmalade, raspberry jam, veal rolled with bacon into ovals and roasted on a spit 'as with larks' and gingerbread glazed with dark ale."--Florence Fabricant, New York Times

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Book SynopsisThe pie, to quote one Victorian writer, is a great human discovery which has universal estimation among all civilized eaters'. "Pie" explores the development of this most esteemed article of food, from the ancient pie, its crust inedible and used for preserving the contents, to its elevation as the highest expression of culinary art. The pie symbolizes family, celebration and ritual, and appears in literature from Chaucer to Jane Austen and in art from Monet to Hogarth. It is the most adaptable of foods, portable, nutritious and tasty, and its contents vary throughout the world, from fish to meat, from sweet to savoury, to the mysterious and sinister Old Maid' or Scrap' pie. A pie can be an economical investment for all miscellaneous savings', as Dickens called it, or a momentous and expensive work of art; it can even contain nothing but live birds, frogs or dancing girls. A celebration of the pie as well as a hugely informative history, with a selection of recipes from throughout the life of the pie, "Pie" will satisfy the appetite of anyone interested in the history of food and cookery.Trade Review'This homage to the pie is stylishly presented. Clarkson's prose is clear and informative and there are dozens of fine illustrations - photos, drawings, etchings, diagrams and reproductions of paintings - many in striking colour. All depict a pie of some sort.' - The Australian 'relate[s] many wonderful stories about pies in a book that almost gives off the savoury, buttery aroma of flaky pastry and tasty fillings ... Pie is the latest in a series of small, engaging and beautifully illustrated books ... Clarkson weaves these tales, with arch wit, into a splendid story.' - Sydney Morning Herald 'Complete with historical recipes and a good dose of humour, this book is crammed full of delicious, mouth-watering facts that will appeal to history buffs and foodies alike.' - The Chronicle, Queensland 'Clarkson's loving ode to pie is a rich, savory history of one of the world's oldest and most iconic dishes ... With enthusiasm and detailed research, Clarkson's entertaining history is a nutrient-rich meal for the mind, sure to be devoured as happily as its subject' - Publishers Weekly 'an all-encompassing look at the world of pies in all their glorious pastry history. With lesser-known facts, period photos and recipes, this book is far from just a history lesson on the origin of pies.' - British Baker magazine 'I expected this book to be a good read and it does not disappoint. It would be a great gift for any lover of food, food history or history in general. Pie: A Global History is an attractive volume and a worthwhile addition to any serious book collection.' - MostlyFood.co.uk

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