New Items at Rosen Library

Tasting History: Explore the Past Through 4,000 Years of Recipes by Max Miller; Ann Volkwein NEW YORK TIMES BESTSELLER Begin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller. What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes such as: -Tuh'u: a red beet stew with leeks dating back to 1740 BC -Globi: deep-fried cheese balls with honey and poppy seeds -Soul Cakes: yeasted buns with currants from circa 1600 -Pumpkin Tourte: a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570 -And much more. Including the original recipe and Miller's modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.

Smothered and Covered: Waffle House and the Southern Imaginary by Ty Matejowsky 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.

Fish and Chips: A Takeaway History by Panikos Panayi 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.

Chocolate: a Cultural Encyclopedia by Ross F. Collins 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.

Global Brooklyn : designing food experiences in world cities by Fabio Parasecoli & Mateusz Halawa “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.'”

Food of the Cods: How Fish and Chips Made Britain by Daniel Gray Shortlisted for Debut Food Book of the Year at the Fortnum and Mason Food and Drink Awards 2024 Guild of Food Writers 2024 Finalist, Food Book of the Year 'A lyrical, amiable and educational celebration of what may be our greatest achievement: the chippy.' Stuart Maconie Step inside and unwrap this deliciously entertaining look at Britain's national dish. There is a corner of every town and city in Britain where the air is tangy with vinegar and the scent of frying. Following the irresistible lure, Daniel Gray ponders the magic of chippies and the delights they have sprinkled among us for the last 150 years as he investigates the social - and sociable - history of fish and chips. Travelling to chippies from Dundee to Devon via South Shields, Oldham, Bradford, Bethnal Green, the Rhondda Valley and more - Daniel Gray explores our fish-and-chip nation to show how chippies have helped emancipate women, promote equality for immigrants and shape local and national identity. Whether you were raised eating scraps of Wolverhampton's orange chips, London's 'wallies' or Hull's chip spice - even if you think you know whether tea, Vimto or dandelion and burdock is the best accompaniment - this mouth-watering book is as much about who we are as what we eat.

Delicious Disney: Walt Disney World by Pam Brandon Filled with a heartfelt narrative and behind-the-scenes anecdotes, mouth-watering food photos, gorgeous Walt Disney Imagineering concept artwork, nostalgic restaurant menus and ephemera, and a little Disney magic, this cookbook-meets-culinary-history coffee table book enchants with more than 60 recipes. Including an assortment of appetisers, main courses, sides, desserts, and even joyful libations, these dishes come from restaurants across the resort. Each has been tested by home chefs to help you bring your cherished holiday memories to life... and inspire new ones for years to come.

Science and Cooking: Physics Meets Food From Homemade to Haute Cuisine by Pia Sorensen; David Weitz; Michael Brenner 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?

Food Labels: Your Questions Answered by Barbara A. Brehm 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 by Willa Zhen 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.

Molecules, Microbes, and Meals: the Surprising Science of Food by Kelly, Alan 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.

Taste Makers : seven immigrant women who revolutionized food in America by Mayukh Sen 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.

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

Bourdain : the definitive oral biography by Laurie Woolever An unprecedented behind-the-scenes view into the life of Anthony Bourdain from the people who knew him best;

The Man Who Ate Too Much: The Life of James Beard by John Birdsall 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.

In the Weeds: Around the world and behind the scenes with Anthony Bourdain by Tom Vitale 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.

Celebrity Chefs, Food Media and the Politics of Eating by Joanne Hollows; Michael K. Goodman (Series edited by); David Goodman (Series edited by) 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.

Dinner Time : new restaurant interior design by Design 360 Degrees (Editor) 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.

Food Cultures of France: Recipes, Customs, and Issues by Maryann Tebben This book tells the full story of French food. Food Cultures of France: Recipes, Customs, and Issues explores the highs and lows of French cuisine, with examples taken from every historical era and all corners of France.

Food Cultures of Israel: Recipes, Customs, and Issues by Michael Ashkenazi This book provides a comprehensive picture of Israeli food culture in the twenty-first century, examined on the basis of the various influences that created this particular culture.

Itadakimasu! the Food Culture of Japan by Becky A. Brown Itadakimasu! The Food Culture of Japan is designed as a first- or second-year college course in Japanese culture for students who have little to no background in the Japanese language, culture, literature, or history.

Food Cultures of the United States : recipes, customs, and issues by Bruce Kraig This comprehensive volume examines the history of American food culture and cuisine today, from staple ingredients to dietary concerns.

Conversations Behind the Kitchen Door: 50 American Chefs Chart Today's Food Culture) by Emmanuel Laroche; Elizabeth Falkner (Foreword by) Conversations Behind the Kitchen Door is Emmanuel Laroche's collection of dialogues with award-winning chefs from various backgrounds and cultures, sharing their personal experiences of where and why food culture is where it is today. Revisiting his childhood and life as a young adult in France, traveling throughout Europe, and eventually moving with his family to the United States, Emmanuel Laroche infuses his knowledge and curiosity of everything food-related within each page of Conversations Behind the Kitchen Door. His decades-long connection with StarChefs--a platform for culinary professionals that hosts the annual International Chef's Congress--gave Emmanuel the opportunity to meet and interview preeminent culinary talent, where he built a network of trending chefs, pastry chefs, and mixologists.  Emmanuel's podcast Flavors Unknown, as well as his worldwide search for new foods and flavors, are at the core of Conversations Behind the Kitchen Door. Scores of chefs offer essential insights and entertaining observations about the food scene today--information that will be of interest to new and aspiring chefs, as well as foodies and home cooks who follow trends in restaurants and recipes. Readers will walk away from Conversations Behind the Kitchen Door with a deeper understanding of the minds and creative practices of famous chefs, as well as a map to begin to create sensational dishes of their own.

Research Handbook on International Food Law by Michael T. Roberts (Editor) With contributions from over 30 international legal scholars, this topical Research Handbook on International Food Lawprovides a reflective and crucial examination of the rules, power dynamics, legal doctrines, societal norms, and frameworks that govern the modern global food system. The Research Handbook analyses the interlinkages between producers and consumers of food, as well as the environmental effects of the global food network and the repercussions on human health. Chapters explore the development of food law and governance strategies, the regulation of novel foods, including insects, and the application of technology and science in food production, such as genetically engineered food. The insightful contributions examine the legal challenges facing the global food system and suggest practical recommendations for future research and reform. Providing a comprehensive and interdisciplinary perspective on the complex legal landscape of food production and consumption, this Research Handbook will be essential reading for students and scholars of food law, consumer law, public international law, and regulation and governance, as well as food system advocates, international lawyers, and policymakers.