Forthcoming in Food

Forthcoming in Food

11 projects. Showing results 1 through 11.

Beer Terroir

Place and Taste in the Pre-Prohibition Rocky Mountain West

Braden Niehart, Independent Scholar

Chilli Peppers

The True History of a World Conquest

Andrew Dalby, Food Historian and Linguist

Cooking & Dining in Georgian England

Peter Brears, Food Historian and Consultant

Delhi

Food Histories, Recipes, Memories

Priya Deshingkar, Deccan Tiffin and University of Sussex

Fermented Dairy of Central Asia

Simi Rezai-Ghassemi, cookery teacher & writer, organic gardener and Iran food tour guide.

From My Mother's One Mouth

Katherina Harrington's Book of Recipes (1672) and the Food Culture of Restoration England

Stefaniia Demchuk, Taras Shevchenko National University of Kyiv

Olive Oil in Spain

A Culinary, Economic and Social History

Peas, Beans and Lentils

Growing & Cooking

Gail Harland, Writer & Photographer

Sparkling Wines

The Equinox Guide for Wine Professionals and Connoisseurs

Piotr Nagórka, University of Warsaw
multicolored outstretched hands reaching towards a globe suggesting humanity

Tasting Religion

Aldea Mulhern, California State University, Fresno, Graham Harvey, Open University, (Volume Editors)

Traditional Hungarian Jewish Dishes

Recipes, Histories, Contemporary Opinions

Andras Koerner, Food Historian, Curator, Winner of the 2019 National Jewish Book Award