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Cabbage
Cabbage has as many faces as it does leafy furbelows. How could a vegetable be so beloved, so universal, and at the same time so disdained? One of the oldest crops in the world, cabbage has for millennia provided European and Asian peoples with vitamins A and C . . . and babies—a belief lent credence by folktales about infants found “under a cabbage leaf” as well as contemporary Cabbage Patch Kids. Cabbage is both a badge of poverty and an emblem of national pride; a food derided as cheap, common, and crass, and an essential ingredient in iconic dishes from sauerkraut to kimchi. Cabbage is also easy to grow, because it contains sulfurous compounds that repel insect pests in the wild—...
The Truth about Baked Beans
Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked...
Liqueur
A guide to the cultural history of liqueurs from a celebrated spirits journalist. The original recreational spirit, liqueurs traveled the Silk Road, awaited travelers at the Fountain of Youth, and traversed the globe from ancient times through the industrial revolution and beyond. In this thrilling exploration of liqueur’s global history, Lesley Jacobs Solmonson describes how a bitter, medicinal elixir distilled by early alchemists developed into a sugar- and spice-fueled luxury for the rich before garnishing a variety of cocktails the world over. The book invites readers on a multi-faceted journey through culinary history, driven by humanity’s ages-long desire for pleasure.
Breakfast Cereal
A global history of breakfast cereal, from the first grain porridges to off-brand Cheerios. Simple, healthy, and comforting, breakfast cereals are a perennially popular way to start the day. This book examines cereal’s long, distinguished, and surprising history—dating back to when, around 10,000 years ago, the agricultural revolution led people to break their fasts with wheat, rice, and corn porridges. Only in the second half of the nineteenth century did entrepreneurs and food reformers create the breakfast cereals we recognize today: Kellogg’s Corn Flakes, Cheerios, and Quaker Oats, among others. In this entertaining, well-illustrated account, Kathryn Cornell Dolan explores the history of breakfast cereals, including many historical and modern recipes that the reader can try at home.
Biscuits and Cookies
What’s your favorite cookie (or biscuit, for any British baking show buffs)? Chocolate chip, ginger spice, or Oreo? Oatmeal-and-raisin, black-and-white, digestive, or florentine? Or do you just prefer the dough? Our choice biscuits and cookies are as diverse as the myriad forms and flavors these chewy treats take, and well they should be. These baked delights have a history as rich as their taste: evidence of biscuit-making dates back to around 4000 BC. In Biscuits and Cookies, Anastasia Edwards explores the delectable past of these versatile snacks, from their earliest beginnings through Middle Eastern baking techniques, to cookies of Northern Europe in the Middle Ages, and on into the New World. From German lebkuchen to the animal cracker (more than half a billion of which are produced each year in the United States alone), from brownies and sugar cookies in the United States to shortbread and buttery tea biscuits in the United Kingdom, to Anzac and Girl-Guide biscuits in New Zealand and Australia, this book is crammed with biscuit and cookie facts, stories, images, and recipes from around the world and across time. And there’s no need to steal from the cookie jar.
The Week
An investigation into the evolution of the seven-day week and how our attachment to its rhythms influences how we live We take the seven-day week for granted, rarely asking what anchors it or what it does to us. Yet weeks are not dictated by the natural order. They are, in fact, an artificial construction of the modern world. With meticulous archival research that draws on a wide array of sources--including newspapers, restaurant menus, theater schedules, marriage records, school curricula, folklore, housekeeping guides, courtroom testimony, and diaries--David Henkin reveals how our current devotion to weekly rhythms emerged in the United States during the first half of the nineteenth century. Reconstructing how weekly patterns insinuated themselves into the social practices and mental habits of Americans, Henkin argues that the week is more than just a regimen of rest days or breaks from work, but a dominant organizational principle of modern society. Ultimately, the seven-day week shapes our understanding and experience of time.
Cod
From Viking fisheries to Portuguese bacalao and beyond, a delectable and informative journey through cod fact, cuisine, and lore. This is the first culinary history of a truly remarkable fish. Elisabeth Townsend follows cod around the globe, showing how its pursuit began with the Vikings, and exploring its influence on human affairs ever since. The book looks at the different ways cod has been caught, cooked, and eaten, often by the descendants of explorers, enslaved people, and traders. Cod examines the fish in the myths and legends of the North Atlantic, the West Indies, South America, West and Southeast Africa, and across the Indian Ocean to the Far East. It is a fascinating journey through cod fact and lore and features delectable historical and contemporary recipes that showcase the myriad ways cod can be consumed.
Boston's Gardens and Green Spaces
Presents a guide to Boston's gardens, parks, and green spaces, including public spaces, community gardens, botanical gardens, and estate gardens.
Dorothea Dix
Publisher Description
Mango
From smoothies to folklore, a global history of the many incarnations of the mango. This beautifully illustrated book takes us on a tour through the rich world of mangoes, which inspire fervent devotion across the world. In South Asia, mangoes boast a history steeped in Hindu and Buddhist mythology, even earning a mention in the Kama Sutra. Beyond myth, the authors show us that mangoes hold literary significance as a potent metaphor. While mango-flavored smoothies grace Western grocery shelves, the true essence of sweet, juicy mangoes or tangy, unripe varieties is a rarity: supermarket offerings often prioritize shelf-life over taste. This book offers an accessible introduction to the world of true mango aficionados and the thousand varieties they cherish.
