Essays on Culinary Culture
This collection explores the intersection of food and culture through essays and short works that delve into the history, significance, and enjoyment of various culinary delights. From coffee and chocolate to tea and cheese, these writings offer a rich tapestry of insights into the world of food.
Tea and Tea Drinking
Not a complete history of tea, but a pleasant diversion concerning tea, the pleasures found in its drinking, effects, benefits, cautions, et…
Culture and Cooking
This is not a cookery book. It makes no attempt to replace a good one; it is rather an effort to fill up the gap between you and your househ…
Chocolate
In this early treatise, Antonio Colmenero De Ledesma extols the virtues of chocolate, presenting it as a miraculous substance with a wide ar…
The Complete Book of Cheese
Bob Brown, after living thirty years in as many foreign lands and enjoying countless national cheeses at the source, returned to New York an…
The Ideal Bartender
The book was written by Tom Bullock, a well-known bartender at the St. Louis Country Club. His skills as a bartender were so remarkable that…
The History of the Art of Tablesetting
The art of table setting is one of the lost arts in the modern household. Do we just not bother anymore or did we collectively forget how to…
All About Coffee
Considered the definitive work about coffee of its time, "All About Coffee" was written by William Ukers, founder of the Tea and C…
Cocoa and Chocolate
As that heavenly bit of chocolate melts in our mouths, we give little thought as to where it came from, the arduous work that went in to its…