No trip to the Jersey Shore would be complete without indulging in the cuisine that helps make it famous. These foods we enjoy today are part of a long tradition beginning in the Victorian era, when big oceanfront hotels served elaborate meals. Diverse dishes and restaurants emerged during prohibition and the Great Depression, when fast food appeared and iconic boardwalk treats developed. Predating the farm to table movement, fancy and fast eateries...

"A people's history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades"--Amazon.com.

"An essential guide to understanding and improving any child's eating habits This comprehensive nutrition guide gives parents the tools for encouraging kids of any age on the path to healthy eating. Pediatric nutrition experts Castle and Jacobsen simplify nutrition information, describe how children's eating habits correspond to their stage of development, provide step-by-step feeding guidance, and show parents how to relax about feeding their kids...

Exploring cultural, scientific, sexual, and culinary substructures, this essential read for all foodies, at turns both funny and fascinating, looks at the little-known history surrounding food.

American Advertising Cookbooks: How Corporations Taught Us to Love Spam, Bananas, and Jell-O is a deeply researched and entertaining survey of twentieth century American food. Connecting cultural, social, and geopolitical aspects, author Christina Ward (Preservation: The Art & Science of Canning , Fermentation, and Dehydration, Process 2017) uses her expertise to tell the fascinating and often infuriating story of American culinary culture. Readers...

"Did you know that an 18th century Swedish king ate himself to death at a feast? Or that Maria Callas swallowed a tapeworm to try to control her weight? People throughout the ages have turned to bizarre dietary regimes to shape their bodies. This book covers so many interesting moments in food history, from cannibals to fasting, moral diets to extreme weight loss, fad diets to war rationing, and the diagnosis of eating disorders to Elvis. At the same...

"The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation...

"An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one...

"In Cooking Then and Now, leveled text and vibrant, full-color photographs take readers through the cultural and technological advances that affected food preparation through time. Readers will compare life in the past to life today. An infographic highlights a period in cooking and What Do You Think? sidebars and an activity encourage deeper inquiry. Also features reading tips for teachers and parents, table of contents, glossary, and index"--