{"title":"Food History","description":null,"products":[{"product_id":"dinner-with-the-president-food-politics-and-a-history-of-breaking-bread-at-the-white-house","title":"Dinner with the President","description":"\u003cp\u003e\u003cstrong\u003eA wonderfully entertaining, often surprising history of presidential taste, from the grim meals eaten by Washington and his starving troops at Valley Forge to Trump’s fast-food burgers and Biden’s ice cream—what they ate, why they ate it, and what it tells us about the state of the nation—from the coauthor of Julia Child’s bestselling memoir My Life in France\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003e\"[A] beautifully written book about how the presidential palate has helped shape America. . . . Fascinating.\"—Stanley Tucci\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSome of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foes: Thomas Jefferson’s nation-building receptions in the new capital, Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Teddy Roosevelt’s groundbreaking supper with Booker T. Washington; Richard Nixon’s practiced use of chopsticks to pry open China; Jimmy Carter’s cakes and pies that fueled a détente between Israel and Egypt at Camp David.\u003c\/p\u003e\n\u003cp\u003eHere Alex Prud’homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America’s most influential presidents and the ways their choices affected food policy around the world. And the White House menu grew over time—from simple eggs and black coffee for Abraham Lincoln during the Civil War to jelly beans and enchiladas for Ronald Reagan and arugula for Barack Obama. What our leaders say about food touches on everything from our nation’s shifting diet and local politics to global trade, war, class, gender, race, and so much more.\u003c\/p\u003e\n\u003cp\u003ePrud’homme also details overlooked figures, like George Washington’s enslaved chef, Hercules Posey, whose meals burnished the president’s reputation before the cook narrowly escaped to freedom, and pioneering First Ladies, such as Dolley Madison and Jackie Kennedy. As he weaves these stories together, Prud’homme shows that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, and a symbol of the nation.\u003c\/p\u003e\n\u003cp\u003eIncluded are ten authentic recipes for favorite presidential dishes, such as: *Martha Washington’s Preserved Cherries, *Abraham Lincoln’s Gingerbread Men, *William H. Taft’s Billy Bi Mussel Soup, *Franklin D. 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They’re everywhere. But what’s the story behind the club, the Cuban, or the hot brown? Through his various social media platforms, Barry Enderwick (@sandwichesofhistory) has been exploring all things sandwich for years. In Sandwiches of History: The Cookbook, for the first time, he has taken the source material for dozens of sandwiches and painstakingly recreated them—staying as faithful as possible to every original sandwich, while providing much more guidance on successfully making each one. From the classics, like the Cucumber Tea Sandwich or The Sophisticated Club Sandwich, to the out-of-the-box, like The Hot Chicken Tuna Sandwich and the Mock Banana Sandwich, Barry provides not only recipes, but interesting information and fun facts that pertain to them. Chapters and recipes include:\u003c\/p\u003e\n\u003cp\u003eTea and Snack Sandwiches: Tomato Sandwich, Nasturtium Leaves Sandwich, Smoked Salmon Sandwich, Lettuce Sandwich, Watercress Sandwich, Cucumber Sandwich, Salad Sandwich, Pineapple Cucumber Sandwich  \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eClub Sandwiches: Club House Sandwich, Sheridan Park Club Sandwich, Milwaukee Sandwich, Salmon Club Sandwich, Olive Bacon Club, Swiss Club Sandwich, The Club Special, The Sophisticated Club Sandwich, The New Manhattan Club Sandwich \u003cbr\u003eSurprising Sandwiches: Spanish Sandwich, Schmancy Ham Sandwich, BBQ Beef Sandwich, Toast Sandwich, Dairy Sandwich, Shrimp Sandwich, Hot Dog Sloppy Joe, Hot Chicken Tuna Sandwich\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eVegetarian Sandwiches: Mushroom Sandwich, Picnic Sandwich, Gruyere Sandwich, East India Lentil Sandwich, Olive Sandwich, Bombay Sandwich, Waffled Cheesewich\u003cbr\u003eInternational Sandwiches: Pan Bagnat (France), Chicken Banh Mi (Vietnam), Barros Luco (Chile), Rou Jia Mo (China), Tomago Sando (Japan), Carne Asada Torta (Mexico), Chip Buttie (UK), Membosha (Korea), Croque Monsieur et Madame\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eOpen Faced and Sauced Sandwiches: Kentucky Hot Brown, Horseshoe Sandwich, Hot Dog Sandwich, Surprise Sandwich, Tomato Cheese Club Sandwich, Cheesy Cheesy Hamburger Sandwich, Sloppy Joe, Shrimp Club Sandwich, The ‘70s Special \u003cbr\u003eSweet Sandwiches: Chocolate Sandwich Number 3, School Sandwich, Date and Orange Sandwich, Ginger Sandwich, Strawberry Sandwich, Peanut Butter and Cherry Sandwich, Mock Banana Sandwich WWII, Dusty Nuttergoose Sandwich\u003c\/p\u003e\n\u003cp\u003eAnd that’s not all! Barry also includes his signature “plus ups” for taking good sandwiches and making them great, as well as a handful of full sandwich remixes. There’s an argument to be made that this is the greatest thing since, well, sliced bread.\u003c\/p\u003e","brand":"Tavola Books","offers":[{"title":"Default Title","offer_id":48003808034974,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780760392102.jpg?v=1784584470"},{"product_id":"sourdough-culture-a-history-of-bread-making-from-ancient-to-modern-bakers","title":"Sourdough Culture","description":"\u003cp\u003eThe essential history of bread baking and sourdough’s rise to a global phenomenon.\u003cbr\u003e\nSourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.\u003cbr\u003e\nSourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity.\u003cbr\u003e\nEach chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, and engaging read, especially for bakers—whether skilled or just beginners. 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This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the drink of kings and aristocrats and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate available to all, and now, in our own time, it has become once again a luxury item.\u003c\/p\u003e\u003cp\u003eThe third edition includes new photographs and revisions throughout that reflect the latest scholarship. 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The waxy mass-market chocolate of his childhood had left him indifferent to it, and most experts believed wild cacao had disappeared from the rainforest centuries ago. But one dazzling bite of Cru Sauvage was all it took. Chasing chocolate down the supply chain and back through history, Jacobsen travels the rainforests of the Amazon and Central America to find the chocolate makers, activists, and indigenous leaders who are bucking the system that long ago abandoned wild and heirloom cacao in favor of high-yield, low-flavor varietals preferred by Big Chocolate.\u003c\/p\u003e\u003cp\u003eWhat he found was a cacao renaissance. As his guides pulled the last vestiges of ancient cacao back from the edge of extinction, they’d forged an alternative system in the process—one that is bringing prosperity back to local economies, returning fertility to the land, and protecting it from the rampages of cattle farming. 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As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she’s made over the years—friends from all three threads of the braid, descended from Native peoples, Europeans, and Africans, whose family dishes speak to the crucial era when each thread formed a trinity, and the origins of American food.\u003cbr\u003e\u003cbr\u003eThrough this mix, we learn that \u003cb\u003eClear Broth Clam Chowder\u003c\/b\u003e has both Indigenous and European roots; the same, too, with \u003cb\u003eEnchiladas Suizas\u003c\/b\u003e, tomatillo-smothered tortillas made “Swiss” with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like \u003cb\u003eRed Beans and Rice\u003c\/b\u003e and \u003cb\u003ePeach Bread Pudding Cupcakes with Bourbon Glaze\u003c\/b\u003e.\u003cbr\u003e\u003cbr\u003eWith recipes ranging from everyday meals to festive spreads,\u003ci\u003e Braided Heritage\u003c\/i\u003e offers a new, in-depth, delicious look at American culinary history.","brand":"Random House","offers":[{"title":"Default Title","offer_id":48235797840030,"sku":"9780593139776","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780593139776-cover-949b0c31ba9fe9cc9f5c.jpg?v=1788544161"},{"product_id":"twains-feast","title":"Twain's Feast","description":"\u003cb\u003e “In this savory feast of ideas, Andrew Beahrs employs his curiosity and wit to reconstitute Twain’s original literary ingredients into an American meal that is both delicious and elucidating.”  — Nick Offerman\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eOne young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois prairie hens, with Mark Twain as his guide.\u003cp\u003eIn 1879, Mark Twain paused during a European tour to compose a fantasy menu of the American dishes he missed the most. A true love letter to American food, the menu included some eighty specialties, from Mississippi black bass to Philadelphia terrapin. Andrew Beahrs chooses eight of these regionally distinctive foods, retracing Twain's footsteps as he sets out to discover whether they can still be found on American tables. Weaving together passages from Twain's famous works and Beahrs's own adventures, this travelogue-cum-culinary-history takes us back to a bygone era when wild foods were at the heart of American cooking.\u003c\/p\u003e","brand":"Penguin Publishing Group","offers":[{"title":"Default Title","offer_id":48259737616542,"sku":"9780143119340","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780143119340.jpg?v=1789139019"}],"url":"https:\/\/tavolabooks.com\/collections\/food-history.oembed","provider":"Tavola Books","version":"1.0","type":"link"}