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• Librarian's foreword
• The art of dressing viands: early American cookbooks and cocktails
• Condensed scientific knowledge: new standards for food and drink
• Palatable dishes with simple means: cooking in desperate times
• Anyone can cook: the postwar kitchen and bar
• A flavor revolution: going green and global
• Something you've never had before: the variety of the American feast

"Cookbooks offer key insights into what people eat, how they prepare it and share that knowledge, and what kinds of events demand certain dishes. They also tell us how tastes, expectations, and kitchen technology remain or change over time. American Feast: Cookbooks and Cocktails from the Library of Congress showcases some of the 40,000 books related to cookery in the nation's library. From the earliest founding-era American household manuals to twenty-first century themed cookbooks and everything in between, this book traces the lip-smacking evolution of American recipes. And not just food recipes, but cocktail recipes too! For what goes better before, after, or with a delicious meal than the right liquid concoction? The word "cocktail" originated in America, and the Library houses a wide collection of cocktail-related materials as well. Whether you are a gourmet chef or have never touched a frying pan; whether you are an expert mixologist or don't know your spritzes from your bitters, you can enjoy this feast of Americana and perhaps find yourself a new signature dish or drink. About the Series: Collection Close-Ups celebrate the diversity, breadth, and depth of Library of Congress collections by gathering about 100 items around a common theme or set of characteristics. These short, affordable, and accessible books bring Library collections to life through historical anecdotes, colorful images, descriptive captions, and sidebars"-- Provided by publisher

"When her mother passed along a cookbook made and assembled by her grandmother, Erica Abrams Locklear thought she knew what to expect. But rather than finding a homemade cookbook full of apple stack cake, leatherbritches, pickled watermelon, or other "traditional" mountain recipes, Locklear discovered recipes for devil's food cake with coconut icing, grape catsup, and fig pickles. Some recipes even relied on food products like Bisquick, Swans Down flour, and Calumet baking powder. Where, Locklear wondered, did her Appalachian food script come from? And what implicit judgments had she made about her grandmother based on the foods she imagined she would have been interested in cooking? Appalachia on the Table argues, in part, that since the conception of Appalachia as a distinctly different region from the rest of the South and United States, the foods associated with the region and its people have often been used to socially categorize and stigmatize mountain people. But rather than investigate the actual foods consumed in Appalachia, Locklear instead focuses on the representations of foods consumed, implied moral judgments associated with those foods, and how those judgments shape reader perceptions of those depicted. The question at the core of Locklear's analysis asks: how did the dominant culinary narrative of the region come into existence and what consequences has that narrative had for people in the mountains?"-- Provided by publisher

• Contents: Beyond the Plate, Beyond the Glass - From Country of Origin to Irish Terroir: A Positioning of Place - A Hundred Thousand Welcomes: Food and Drink as Cultural Signifiers - Food, Wine, Art and Music - Places - Drinking Spaces in Strange Places - The Rural Irish Pub: From Beating Heart to Beaten Down and Back Again - The Traditional Irish Butcher Shop: Harnessing the Power of Patrimoine - The Whiskey Distillery: A Fourth Space Case Analysis - Products - Irish Single Pot Still Whiskey: Advertising in an Epicurean World - Cognac, Scotch and Irish: Lessons in Gastronomic Identity - French Wine: Exporting Gastronomic Identity Beyond Borders - Emerging Phenomena - Traditional Wine versus New Technology - From Penny Universities to Starbucks - From Soyer to Twenty-First-Century Social Gastronomy.
• (source: Nielsen Book Data)

"An important contribution to understanding our culinary journey in Ireland from a time when food was regarded merely as sustenance. As a nation, we have grown in confidence. Up to relatively recently in Ireland, we had a serious inferiority complex and not just about our food and food culture. Brian documents through various prisms the growing pride in our tradition, the quality of our produce and the growing skills of our chefs. At last, we appreciate what we have here in Ireland and serve our Irish food proudly." (Darina Allen, Ballymaloe Cookery School) Through concepts such as place and story, this work considers the cultural importance of the foods we eat and the drinks we imbibe in Irish society. While providing us with the necessary sustenance to survive, they also have something to say in terms of how we relate to each other and the world around us. The book examines the products we associate with gastronomy in Ireland and the uniquely Irish places in which they are consumed. Places considered include the Irish pub, the traditional Irish butcher shop and the Irish whiskey distillery. Both products and places are explored through the lens of terroir, experience and the impact of Third Place and Fourth Space paradigms. Though much of what is discussed here is anchored in the past, the book also examines how that past has impacted on more contemporary phenomena such as Irish cafe culture and social gastronomy. While the work is primarily focused on Ireland, it draws insights from lessons learned in countries like France that possess a widely renowned gastronomic legacy. In addition to the obvious food connections, the chapters in this work are all linked by a common thread of personal engagement that stems from a lifetime spent working in and around the food and drink sector.
(source: Nielsen Book Data)

• My beloved family: laughter, love, heritage, happiness
• Memories of Ramadaan
• Labarang: a joyous end to the month of Ramadaan
• Weddings: a walk down memory lane
• Festive fun and summer braais.

"In this book Fatima takes us on a nostalgic journey through her memories of the many important feasts celebrated in her Cape Malay culture. Starting with old-school family recipes from her upbringing on the Cape Flats she shares stories of Ramadaan, Labarang, a wedding in the community and fond recollections of the festive season. Woven through her memories are recipes for salt and pepper chicken, bean curry, Ramadaan boeka plates, Labarang sweet treats, desserts – and her ultimate braai ideas." --Publisher's description.

"An "all-you-can-eat" tour of American life in the postwar period, told through the foods we loved"-- Provided by publisher

Menus aid our cultural memory. They provide unwitting historical evidence not only of what people were eating but of how they spent their leisure time, and what they valued. A Century of Dining Out offers a fascinating tour of American culture, using menus as a road map. As Henry Voigt explains, menus came into use with the nineteenth-century expansion of hotels and restaurants in the United States, a time when service à la russe serving dishes in courses rather than all at once was growing in popularity. For the first time, diners were offered choice and anticipation when dining outside the home. Menus were the written record of this novel experience. Throughout the book, Voigt weaves in two pervasive American themes celebrations of civic progress and the growth of the middle class to explore how menus have illustrated the quotidian life of US citizens from nearly all social classes. As he shows, menus can be read as markers of technological achievements and major historical events eras, from the Civil War and the Gilded Age to Prohibition and the Great Depression. Illustrated with nearly ninety color images, A Century of Dining Out offers vivid and visually sumptuous proof of the dining table's unsung importance to US history.00Exhibition: The Grolier Club, New York, USA (26.04-29.07.2023)

• The culinary history of the Civilian Conservation Corps
• Breakfast
• Large-batch breakfast dishes
• Lunch and supper
• Large-batch supper recipes
• Desserts and holidays
• Large-batch desserts

The Civilian Conservation Corps was a voluntary government work relief program that offered nearly 3 million unemployed, unmarried men the job of restoring and conserving America's public lands, forests and parks. The program also threw in three square meals a day served in the camp mess hall. Bizzarri's book features the recipes that sustained not only the CCC during the Great Depression but also our grandparents and great-grandparents. Budget friendly, with ingredients that can easily be found, these recipes reflect the "make-do" attitude of Depression-era home cooks. -- adapted from back cover

"A delicious exploration of the Jewish holidays, with illuminating conversations and meals shared by friends: a rabbi and a cook. For many of the Jewish Diaspora, experiencing the holidays might mean lighting a menorah for Chanukah, or hosting a Passover seder. But, if celebrated with an understanding of the storied customs behind the festivities, these occasions can be so much more than candles and matza. Following the lunisolar calendar, James Beard Award-winning author Susan Simon and Rabbi Zoe B Zak devote chapters to fourteen unique holidays. From Selichot to Rosh HaShanah, Purim to Pesach, every holiday has history, interpretation, and foods, with seasonal kosher recipes that reimagine traditional dishes from the entire Diaspora population with flair. More than a cookbook, The Cook and the Rabbi is a testament to the resilient versatility of the Jewish people and their traditions. With Zoe's thoughtful insights and Susan's appealing recipes, there's no end to the ways you might celebrate the holidays and make your personal relationship with them uplifting, inspiring, and deeply fulfilling. Chag Sameach!" -- Provided by publisher.

• Introduction
• Travellers' perspectives on food and eating in Provence
• Household accounts
• Daily meals
• From garden and orchard
• Festive foods, luxuries, and incidentals
• Manuscript recipes
• Meals and menus
• A la Provençale
• Epilogue: Into the nineteenth century.

"A study of the development and evolution of Provençal cuisine and its links to post-revolutionary culture through primary sources such as travel narratives, household accounts, manuscript recipes and meal invoices"-- Provided by publisher.

• Introduction: What is endangered eating?
• Coachella Valley dates
• Kupuna Kō: Hawaiian legacy sugarcane
• Dibé: Navajo-Churro sheep
• Sxwo'le: Straits Salish reefnet fishing
• Manoomin: Anishinaabe wild rice
• Heirloom cider apples
• Kombo hakshish: Choctaw filé powder
• Carolina African runner peanuts
• Not the end.

"American food traditions are in danger of being lost. How do we save them?"--Dust jacket flap.
Lohman catalogues important region foods-- that are at risk of being lost. These are foods that carry significant cultural weight: unique items that grow in limited locations; products from family farms that are shutting down. Each chapter focuses on a food, and includes two recipes so readers can be a part of saving these ingredients by purchasing and preparing them. -- adapted from jacket

From mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise liner's luxurious dining saloon, The Food Adventurers narrates the history of eating on the most coveted of tourist journeys: the around-the-world adventure. This book looks at what tourists ate on these adventures, as well as what they avoided, and what kinds of meals they described in diaries, photographs and postcards. Daniel E. Bender shows how circumglobal travel shaped popular fascination with world cuisines, and leads readers on a culinary tour from Tahitian roast pig in the 1840s, to the dining saloon of the luxury Cunard steamer Franconia in the 1920s, to InterContinental and Hilton hotel restaurants in the 1960s and '70s.

• Section 1: Introduction 1. Nutrition, health and wellbeing in the world 2. The influence of new ingredients sources in the food structure and nutrition 3. New food structures and their influence in nutrition, health and wellbeing: an industry perspective
• Section 2: Strategies to modify structure/functionality/quality of foods 4. Novel technologies on the development of food structures 5. Encapsulation and colloidal systems as a way to delivery functionality in foods 6. How food structure influences quality and safety of food products 7. Structure engineering/design in gastronomy
• Section 3: Development of healthy products 8. Design of functional foods with targeted health functionality and nutrition: from micro to macroscale 9. New strategies for the reduction of salt and sugar in food products 10. New strategies for the reduction of fats in food products
• Section 4: Health in vitro and in vivo studies 11. Effect of food structure engineering on the gastro-intestinal behaviour and absorption 12. Assessing nutritional behaviour of foods through in vitro and in vivo studies 13. Modelling the effects of food structure on the health and nutritional attributes of food products
• Section 5: Consumer's perception and acceptability 14. How to assess consumer perception and food attributes of novel food structures using analytical methodologies 15. Designing and development of food structure with high acceptance based on the consumer perception.
• (source: Nielsen Book Data)

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development.
(source: Nielsen Book Data)

The founder of Four Seasons Hotels shares the philosophy and values that have made his legendary brand How did a child of immigrants, starting with no background in the hotel business, create the world's most admired and successful hotel brand? And how has Four Seasons grown so dramatically, over nearly half a century, without losing its focus on exceptional quality and unparalleled service? Isadore Sharp answers these questions in his inspiring memoir. He started out in Toronto, the son of a modest builder from Poland, but ambition and fate rapidly took him beyond his father's three-man construction business. Sharp learned the hotel business by trial and error. His breakthrough was a vision for a new kind of hotel, featuring superior design, top-quality amenities, and, above all, a deep commitment to service. Today, Four Seasons is widely recognized as the world leader in comfort and luxury-in fact, it sets the standard by which every luxury hotel is measured.

• INTRODUCTION
• ONE. HERNANDO'S BARBACOA Spanish Explorers and Outdoor Cooking in Latin America
• TWO. HERBERT'S PATTA The Birth of Jamaican Jerk
• THREE. JEAN-BAPTISTE'S BOUCAN A Seventeen-Century "Buccaneer" Picnic
• FOUR. BEAUCHAMP'S BARBECADO Native American Food Preservation
• FIVE. RICHARD'S BARBYCU The English Word Barbecue
• SIX. GEORGE'S BARBICUE The Beginnings of Southern Barbecue
• SEVEN. JUBA'S 'CUE The Original Southern Barbecue
• EIGHT. NED'S BARBACUE Transatlantic Misunderstandings
• NINE. SAM'S BARBECUE Uncle Sam's Barbecue Tradition
• Acknowledgments
• Notes
• Selected Bibliography
• Index

• Introduction
• Job search : from immigrant networks to market-based institutions
• Making the connection : the story of the Chinatown bus
• Choices for new immigrant destinations
• New businesses in new places : adaptation and race relations
• The ties that bind : between Chinatown in Manhattan and new immigrant destinations
• Conclusion
• Appendix A : Methods
• Appendix B : Analysis of job locations

From Chinatown to Every Town explores the recent history of Chinese immigration within the United States and the fundamental changes in spatial settlement that have relocated many low-skilled Chinese immigrants from New York City's Chinatown to new immigrant destinations. Using a mixed-method approach over a decade in Chinatown and six destination states, sociologist Zai Liang specifically examines how the expansion and growing popularity of Chinese restaurants has shifted settlement to more rural and faraway areas. Liang's study demonstrates that key players such as employment agencies, Chinatown buses, and restaurant supply shops facilitate the spatial dispersion of immigrants while simultaneously maintaining vital links between Chinatown in Manhattan and new immigrant destinations.
(source: Nielsen Book Data)