Gastronomy History

Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?

When Michelle Maisto meets Rich - like her, a closet writer with a fierce love of books and good food - their single-mindedness at the table draws them together, and meals become a stage for their long courtship. Finally engaged, they move in together, but sitting down to shared meals each night-while working at careers, trying to write, and falling into the routines that come to define a home-soon feels like something far different from their first dinner together. Who cooks, who shops, who does the dishes?

Dive into the hidden corners of the orchard with Dennis Santaniello's latest exploration, 'Fruits of History 3: Unsung Heroes.' This enlightening journey unveils the untold tales of fruits that have quietly molded our history and culture, bringing to light the crucial roles lesser-known fruits, from exotic berries to ancient dates, have played in shaping societies and economies through the ages. Leveraging AI-assisted research for a deeper dive, this compelling read combines meticulous investigation with engaging storytelling to offer a fresh perspective on the fruits that have been ...