New Items at Rosen Library

Smothered and Covered: Waffle House and the Southern Imaginary is the first book to socioculturally assess the chain within the field of contemporary food studies. In this groundbreaking work, Ty Matejowsky argues that Waffle House's often beleaguered public persona is informed by various complexities and contradictions. Critically unpacking the iconic eatery from a less reductive perspective offers readers a more realistic and nuanced portrait of Waffle House, shedding light on how it both reflects and influences a prevailing southern imaginary--an amorphous and sometimes conflicting collection of images, ideas, attitudes, practices, linguistic accents, histories, and fantasies that frames understandings about a vibrant if also paradoxical geographic region.

Brimming with facts, anecdotes, and images of historical and modern examples of this batter-dipped meal, Fish and Chips will appeal to all foodies who love this quintessentially British dish.

Through lively anecdotes, colorful pictures, and delicious recipes, Jeff Miller explores the meteoric rise of the avocado, from its coevolution with the megaherbivores of the Pleistocene to its acceptance by the Spanish conquistadors in Mexico, to its current dominance of food consumers' imaginations.

This new book takes a closer look at how chocolate has served as a medicine, an indulgence, a symbol of decadence, a door to romance, a tempting taboo, a means of survival, and a snack for children and adults alike.

In Foie Gras: A Global History, Norman Kolpas strives to provide a balanced account of this luxurious ingredient's history and production from ancient Egypt to modern times. The book includes a guide to purchasing, preparing, and serving foie gras, as well as ten easy recipes, from classic dishes to contemporary treats.

“The authors analyze the 'hipsterization' of popular neighborhoods and how it impacts cultural production processes, citizen behavior, urban transformation, entrepreneurial activities, and innovation. This gives us a powerful tool for understanding what they call 'Global Brooklyness.'”

Award-winning jam-maker Sarah B. Hood looks at the history of these sweet treats from simple fruit preserves to staple commodities, gifts for royalty, global brands, wartime comforts, and valued delicacies.

Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history in which we meet the characters and discover the events that have shaped the way we eat today.

A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights for businesses trying to become innovative and adaptable.

From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life's work.

Yoghurt: A Global History is a fascinating look at the rich history of yoghurt, from its earliest awakenings in Neolithic times to the modern-day culinary phenomenon it has become. The book delves into its nutritious properties, analyzes worldwide consumption, and explores the new developments in yoghurts, including non-dairy varieties, on-the-go options, and its impact in China, Europe, and North America.

Filled with fascinating facts and recipes for everything from French cabbage soup to sauerkraut chocolate cake, Cabbage is essential reading for both food lovers and historians around the globe--and anyone craving their daily dose of leafy greens.

Complete with recipes, this book explores the global history of coconut from its ancient origins to its recent elevation to super-food status.

This is a global history of hummus bi-tahina, the delicious combination of chickpeas, tahini, lemon, and garlic that we know and love as hummus.

Built as a family home and then living history museum in 1961, the adobe Fort was built to emulate the frontier trading posts of the 19th century. Taking its cues from the architecture and the foods of the Southwest, the building and the menu hearken back to an earlier time while providing diners with a modern and elegant dining experience. This cookbook is a celebration of the Fort and many favorite recipes developed throughout its 56-year history including its most recent menus.

Inspired by twenty-six fruits, the essayist, poet, and pie lady Kate Lebo expertly blends natural, culinary, medical, and personal history.

. Featuring more than 100 market-inspired recipes and 300 exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know-basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few.

Ever since it first opened its doors on the Upper East Side in 1981, Lidia Bastianich's Felidia has been one of New York's most revered restaurants. In these pages, she shares favorite recipes that can be made at home, including- Pasta Primavera; Linguine with Mussels, Clams and Broccoli; Pear and Pecorino Ravioli; Chicken Piazzaiola; Short Ribs Braised in Barolo and exquisite desserts such as Chocolate Hazelnut Flan and Open Cannoli.

Let Cruella de Vil, Maleficent, Ursula, and other beloved baddies guide you through some of their favorite devilishly delicious delicacies with this exciting and beautiful Disney Villains cookbook.

A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry.

In Science and Cooking, Harvard professors Michael Brenner, Pia Sorensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven?

This book provides an approachable introduction to food labels. While aimed primarily at teens and young adults, it is a valuable tool for anyone who wants to better understand what food labels are really saying and make healthy food choices.

Food Studies- A Hands-on Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom without the need for a student kitchen.

The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do.

Who's really behind America's appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today.

From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen.

An unprecedented behind-the-scenes view into the life of Anthony Bourdain from the people who knew him best;

From the author of Vegetarian Cooking for Everyone ("The Queen of Greens" --The Washington Post)--a warm, bracingly honest memoir that also gives us an insider's look at the vegetarian movement.

Informed by never-before-tapped correspondence and lush with details of a golden age of home cooking, The Man Who Ate Too Much is a commanding portrait of a towering figure who still represents the best in food.

Anthony Bourdain's long time director and producer takes readers behind the scenes to reveal the insanity of filming television in some of the most volatile places in the world and what it was like to work with a legend.

Working across food studies and media studies, Joanne Hollows examines the impact of celebrity chefs on how we think about food and how we cook, shop and eat. Hollows explores how celebrity chefs emerged in both restaurant and media industries, making chefs like Jamie Oliver and Gordon Ramsay into global stars.

The featured 60 international projects show the latest trends of restaurant design. With a descriptive text for each project, the book focuses on colour scheme, lighting, and decorative details and provides valuable inspiration and reference for professional designers, food lovers and other people related to the restaurant business.