History of food in the United States.

In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of Californi

In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930.

Today a buck gets you a quick burger (or two), but what’s the real cost of that meal? The rates of chronic disease—specifically diseases like diabetes, caus

This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay