One Book One Community 2024: Tasting History: Keep Reading

In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown.

A rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

Taylor bridges the traditional African American table and twenty-first century flavors with stories and recipes that will inspire parties to salute the holiday, or to help you create moments to savor joy all year round.

From the gardens and orchards -- From the farmyard -- From the lakes, streams, and oceans -- For the cupboard -- From the bread oven and griddle -- The good taste of old-fashioned desserts.

Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists--with stories exploring their creativity and influence.

In this gorgeous volume, luminaries share the vision that drives them, the mistakes they made along the way, advice for the next generation, and treasured recipes-all accompanied by stunning original illustrated portraits and vibrant food photography.

In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.

A love letter to the Southern biscuit, honoring its place in Black culinary culture and beyond with over 50 delicious recipes and a striking story to tell. Part cookbook, part cultural history, part memoir, Still We Rise is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky.

An Asian immigrant and home baker presents a love letter to her adopted country with recipes for pies from every state such as Mississippi Mud Pie and Kentucky Derby Pie.

Connecting people to the great potential of Southern cuisine in today's global culture, a celebrated chef offers more than one hundred recipes that reimagine the iconic dishes of the American South with international flavors.

The Simple Art of Rice is a celebration of rice and the many cultures in which this life-giving grain takes pride of place at the center of every table.

Guaranteed to spark America’s next great culinary passion, a James Beard Award-winning author explores the secretive and seductive world of truffles, the elusive food that has captured hearts, imaginations and palates worldwide.

Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

An intrepid travelogue of grand vistas, adventure and serendipity, Have You Eaten Yet? charts a living atlas of global migration, ultimately revealing how an excellent meal always tells an even better story.

Alex Prud'homme takes us to the dining tables of the White House to look at what the presidents chose to eat, how the food was prepared and by whom, and the context in which the meals were served, making clear that every one of these details speaks volumes about both the individual president and the country he presided over.

What does it take to run the American supermarket? How do products get to shelves? Who sets the price? And who suffers the consequences of increased convenience end efficiency? In this alarming exposé, author Benjamin Lorr pulls back the curtain on this highly secretive industry.

Provides a tour through the feminist history of women drinking, revealing the untold female distillers, drinkers, and brewers that played vital roles in potent potable history, from ancient Sumerian beer goddess Ninkasi to 1920s bartender Ada Coleman.

As the cornucopia of the modern American supermarket and fast food outlet confronts us with a bewildering and treacherous landscape, what's at stake becomes not only our own and our children's health, but the health of the environment that sustains life on earth.

Few of us realize what strange wet miracles of science operate inside us after every meal. In her trademark style, Mary Roach investigates the beginning, and end, of our food, addressing such questions as why crunchy food is so appealing, how much we can eat before our stomachs burst, and whether constipation killed Elvis.

For Tom Standage, each drink is a kind of technology, a catalyst for advancing culture by which he demonstrates the intricate interplay of different civilizations. You may never look at your favorite drink the same way again.

The surprising, often fiercely feminist, always fascinating, yet barely known, history of home economics.

Acclaimed "chef writer" Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain.

From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival.

In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know.

Abundantly commonplace yet extraordinarily indispensable, the onion is Kurlansky's newest global food fixation as he sets out to explore how and why the crop reigns over Wales to Italy and everywhere in between.

Studying at Institut Bocuse, cooking at the storied, Michelin-starred M ere Brazier, enduring the endless hours and exacting "rigeur" of the kitchen, Buford becomes a man obsessed with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian.

The chef behind Momofuku and star of Netflix's Ugly Delicious gets uncomfortably real in his debut memoir.

A powerful, heartfelt, and shockingly honest story of chasing your dreams—even when they don’t turn out as you expected—Notes from a Young Black Chef is one man’s pursuit of his passions, despite the odds.

Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams--even when she ends up in a place she never expected to be.

In early August 1889, Cesar Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways--which created quite a scandal once exposed.

The definitive biography of America's best-known and least understood food personality, and the modern culinary landscape he shaped.

Describes the author's two-year journey around the United States learning about the different cultures and traditions reshaping American cuisine.

The New York Times book critic gathers his literary chorus to capture the pure pleasure of reading and eating in this comic, soulful, semi-autobiographic treasure.

A beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by the founding editor of Saveur.

America's modern culinary history told through the lives of seven pathbreaking chefs and food writers.