En l’espace de 50 ans, la poutine est passée d’un plat régional méconnu à un emblème gastronomique québécois, et même canadien. Du jamais vu dans l’histoire! Comment un mets aussi simple ...

When The Practice of Cookery first appeared in Edinburgh and London editions in 1829, reviewers hailed it as one of the best cookbooks available. The book was unique not only in being wholly original, ...

Joan Baxter’s personal quest to learn about the fascinating and much neglected story about many kinds of food in Africa, a continent with a rich farming tradition, intricate cuisines, and a multitude ...

Kim Thúy shares more than 50 exclusive family recipes from her home country—many accompanied by a short text, an extract from a novel, or an anecdote—offering readers an extraordinary glimpse into ...

This is not a book. It is a voyage into Russian culture. The exploration starts with a tour of Russian history with typical ingredients and an explanation of how these foods became Russian staples. Next ...

In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really ...