Diana Kennedy, “Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food” (U of Texas Press, 2016)
Diana Kennedy, Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food (University of Texas Press, 2016). Don’t be misled by this title. Its author, Diana Kennedy, has written nine cookbooks and spent forty years researching, preserving, and protecting the cuisines… Read More
Demet Guzey, “Food on Foot: A History of Eating on Trails and in the Wild” (Rowman and Littlefield, 2017)
Napoleon famously stated that an army marches on its stomach. Of no less importance is the food that keeps exploration moving, whether polar, desert, or on pilgrimage. Demet Guzey‘s Food on Foot: A History of Eating on Trails and Read More
Michaela DeSoucey, “Contested Tastes: Foie Gras and the Politics of Food” (Princeton UP, 2016)
A heritage food in France, and a high-priced obscurity in the United States. But in both countries, foie gras, the specially fattened liver of a duck or goose, has the power to stir a remarkable array of emotions and produce… Read More
Jordan D. Rosenblum, “The Jewish Dietary Laws in the Ancient World” (Cambridge UP, 2016)
In The Jewish Dietary Laws in the Ancient World Jordan D. Rosenblum explores how cultures critique and defend their religious food practices. In particular he focuses on how ancient Jews defended the kosher laws, or kashrut, and how ancient Greek,… Read More
David B. Goldstein and Amy L. Tigner, eds. “Culinary Shakespeare: Staging Food and Drink in Early Modern England” (Duquesne UP, 2016)
Culinary Shakespeare: Staging Food and Drink in Early Modern England (Duquesne University Press, 2016) is a collection of essays that offers new dimensions for reading and understanding Shakespeare’s plays. Responding to a rich scholarship on Shakespeare, the authors shift the… Read More
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