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Food History Culinary Landmarks Elizabeth Driver A labour of love, more than twelve years in the making, Elizabeth Driver’s bibliography of Canadian cookbooks published between 1825 and 1949 offers a glimpse into the early domestic life of our country. Thought additives came along in the second half of the 20th century? Consider Parke’s Preservine. It was added to tomatoes and other canned fruits to prevent spoilage without altering the taste or colour! Then as now, women’s organizations produced many cookbooks but some of those organizations eg. the Women’s Institute are now almost extinct. In an age when home canning was a necessity, vinegar companies and the cookbooks they offered flourished. The entries are organized by province and within the province, by year. There are also sections for non-province specific, American, and British books. Ever meticulous, Driver created indexes by place-of-publication, name, and short title. This is a book to dip into for years to come and an invaluable research tool for generations to come. Hardcover, 1257 pp., $185.00. The Donut Steve Penfold The Donut began life as a PhD thesis in the history department at York University — and has the graphs and footnotes to prove it. However, more social history rather than business history, it demonstrates how the rise (so to speak) of the donut has mirrored transitions in modern Canadian life. Thought provoking, sometimes funny, often original, Steve Penfold reminds us that Tim’s is not the only donut in the country. Black & white photos. Softcover, 256 pp, $24.95. Vivo e:  The Fish Markets of Sicily Andrea Zanfi, photographs by Gio Martorana There is text to peruse in this book including a glossary of the fish sold in Sicilian market stalls. However, it is really the stunning photographs that really tell the story of Sicily’s fish markets and the culture built up around them over the centuries. From the majolica fish that grace the cover to the almost transparent nunnata and the seemingly pre-historic spininess of sea urchins, this is a book breath-taking beauty. Hardcover, 267 pp, $105.95. Rogues, Writers & Whores: Dining with the Rich & Infamous Daniel Rogov No, this is not about what Brittany Spears eats (or doesn't eat). We encounter Proust, Marquis de Sade, Esscoffier, Curnonsky, Zola, Sacher, Cardinal Richelieu to name but 69 of the worthy rogues. For example who knew Queen Elizabeth I loved sweets so much she had large pockets sewn into all of her dresses to store her beloved cookies, candies and petits fours! Hardcover, 333pp, $32.95. Food: the History of Taste Edited by Paul Freedman University of California Press doesn't publish many culinary books but when they do, what gems they are. Essays from food historians from around the world present a history of taste from earliest prehistory to the present day gastronomic landscape. Richly illustrated and beautifully designed this is must for everyone interested in the pleasure of taste. Hardcover, 368 pp. $45.95. Citrus Pierre Laszlo There are academics. There are storytellers. Rarely the twain doth meet. However, meet they do in Pierre Laszlo, professor emeritus of chemistry at the University of Liege and the Ecole Polytechnique. As he did earlier with Salt: Grain of Life ($22.00, pbk), Laszlo weaves together the scientific, the historical, and the cultural to bring the story of a fruit family that has worked its way into virtually every cuisine around the world. Colour photos. Hardcover, 251 pp. $25.00. Bitter Chocolate Carol Off An expose of the dark side of chocolate this is a must read for those unaware of the history and politics of chocolate and those dubious of paying extra for fair trade sweets. Off investigates the cocao trade from the original, exotic Aztec delicacy, through colonial exploitation and the slave trade, to today with cocao crops controlled by multinationals. The book also includes a critical look at the fair trade moniker and what it really means. Hardcover, 326 pp. $34.95. One Continuous Picnic: A Gastronomic History of Australia Michael Symons This is a revised and expanded edition of Symons’s fascinating account of Australia’s history as revealed through food. Erudite yet engaging, Symon looks at the influence that various immigrant groups have had on cuisine, the development of such iconic items as Vegemite and Pavlova, and trend towards local eating and industry in Australia today. This edition features an expanded bibliography and index. B & W illustrations. Softcover, 366 pp. Food John Knechtel The Alphabet City/MIT series aims to get readers thinking by challenging accepted orthodoxy on various topics. Here writers and artists examine the many ways in which the need for food collides with economics, geography, and the demand for “in” foodstuffs. Edgy graphics reflect forward thinking. Hardcover, 330 pp. $17.95. Arranging the Meal Jean-Louis Flandrin The order in which food is served has changed over the ages and from country to country. Traditionally social historians have considered this evolution a distinct phenomenon. Using old menus, comparisons between countries, and countries in various periods, Professor Flandrin argues that, like so many events in social history, it is a result of socio-economic factors. Copious footnotes, bibliography, and reproductions of vintage illustrations. Hardcover, 209 pp. $34.95. The Borough Market Book: From Roots to Renaissance Although it has been the site of a wholesale produce market for a thousand years, it is only in the last decade that London’s Borough Market has welcomed retail customers.  This book captures all the charm and colour which have made it a destination for foodies everywhere. Interviews with retailers (eg Randolph Hodgson of Neal’s Yard) and shoppers (Rose Gray, Mark Hix, Antonio Carluccio et al) help to define the pleasures of the market. The icing on the cake is a selection of simple seasonal recipes employing ingredients fresh from the market. The market traders’ directory lists retailers both alphabetically and by category. Colour photos. Softcover, 175 pp, $49.95. Bread & Oil Tomas Graves A treatise on mediterranean cooking, agriculture, and traditions illustrated with examples and recipes from the island of Majorca. This is a lovely and loving guide to the people and cuisine of the island perfect for literary foodies and anyone travelling in the region. Hardcover, 254 pp. $29.95. Prohibition Edward Behr An important and interesting look at the thirteen years of American prohibition, perhaps one of the country's greatest blunders. Behr's work, a companion piece to the A&E television special, examines the temperance movement and the outcomes of Prohibition, notably the rise in organized crime as bootlegging became essential to slake the thirst of speakeasy patrons. An especially sobering book in light of current policies designed to enforce moral behaviour, particularly the flagging war on drugs and the efforts to enact a constitutional amendment to ban gay marriage. Black and white photographs. Softcover, 262 pp. $18.95. Everybody Eats There     William Stadiem & Mara Gibbs What better way to spend your holidays than reading a book that mixes social history, culinary history, and gossip? The authors take the reader into and behind the scene of the places celebrities have made a home away from home places like New York’s Elaine’s and Balthazar, London’s Ivy and San Lorenzo, Hong Kong’s The China Club. When you are done reading, start dialing, there is a list of addresses and phone numbers in the back. A few black and white photos of the scene not the food. Hardcover, 369 pp, $33.95. Good Bread is Back Steven Laurence Kaplan An academic who has been twice knighted by the French government for contributions to "the sustenance and nourishment" of French culture, Steven Laurence Kaplan has made the history of French bread and its renaissance his avocation. Rather than merely presenting facts, Kaplan is able to evoke the sensory properties which make French bread beloved way beyond the borders of France. Colour photos of historic boulangeries. Hardcover, 368 pp, $32.95. Cakes and Ale Judy Spours The Great Exhibition of 1851 and the sinking of the Titanic in 1912 book ended what could be termed Britain’s Golden Age of Gluttony. From street food to over-the-top banquets, from celebrity chefs to domestic goddesses, Judy Spours explores culinary indulgence set against a background of social strictures. Reproductions of magnificent period illustrations - many from advertisements - evoke the age. Hardcover, 176 pp. $35.00. Planet Chicken Hattie Ellis Like a veal calf, the chicken’s short life is not a pleasant one. British writer Hattie Ellis details the evolution of chicken farming into a business in which up to 10,000 may co-exist in one closed space. While raising serious questions about the ethical advisability of continuing to consume birds raised in these conditions, Ellis, in interviews with small producers, also offers hope for the return to “real” chicken. Foreword by Hugh Fearnley-Whittingstall. Hardcover, 308 pp, $29.95. Back to top

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The Hour of the Goddess Chitrita Bannerji Part memoir, part anthropological study, opening this slim paperback invites the reader into a rich experience of Bengali food and culture. With personal rembrances, recipes, and social commentary Banerji examines the relationships between food, art, and ritual among women in Bengal. Among other topics, she covers religious restrictions and obligations and the various customs associated with eating. Black and white photographs. Softcover, 144 pp. $15.00. Modern Japanese Cuisine Katarzyna J. Cwiertka For the true student of Japanese culture, this scholarly work traces the evolution of Japanese cuisine from its pre-modern regional diversity to a national cuisine which has captured the world’s tastebuds. Black & white photos. Hardcover, 240 pp. $49.95. Culinary Cultures of Europe Edited by Darra Goldstein & Kathrin Merkle A fascinating, if rather academic, read this large volume covers the culinary traits of every European country, including Scandinavia and the former USSR (including Russia). This is an anthropological treatise, not just on what these peoples eat but also what it means and the cultural significance given to food. There is an essay for each country, and a recipe or two. Very interesting for anyone interested in food or European history and culture. Colour photos. Softcover, 502 pp. $125.00. The Prawn Cocktail Years Simon Hopkinson and Lindsey Bareham A new edition of Hopkinson's and Bareham's entertaining look at British restaurant and hotel classics, back before London was the food destination it is today. With wry affection for the dishes that were once ubiquitous on every menu the authors reminisce about the role each played in the British consciousness and provide recipes to remind us why they became so established in the first place. Hardcover, 272 pp. $49.00. Organic, Inc. Samuel Fromartz The intriguing story of how organic farming became the big business it is today this book chronicles the growing presence of organic food on the national conciousness. More interesting than the history of organic farming is the debate within the organic movement itself over the growing corporate presence in a world where big business is traditionally the enemy. Hardcover, 294 pp. $32.95. The Alchemist's Kitchen Guy Ogilvy Alchemy is perhaps the last true magical art to survive the ravages of the modern world. Laboratory alchemist Oglivy initiates the reader into some of the key concepts and practices of this extraordinary field of study. 58 pp. $12.95. Back to top

Seeds of Change Henry Hobhouse A dense but undoubtably interesting read on the role of certain plants in shaping modern history. Hobson traces the cultural impact of quinine, sugar, cotton, potatoes, and coca. These crops enabled colonialism, drove the slave trade, and caused wars. A unique book similar to Salt by Mark Kurlansky. See also Hobson's Seeds of Wealth. Softcover, 381 pp. $21.50. Seeds of Wealth Henry Hobhouse A follow-up to Seeds of Change, in this volume Hobson explores the exploitation of crops and how farming and harvesting practices influence world history and culture in unexpected ways. The roles of timber, wine grapes, rubber, tobacco, and coffee are explored. Softcover, 313 pp. $20.50. Just Heat It 'n' Eat It Adeena Sussman For those of you who didn't live through that time, this gem really does need to be seen to be believed. A trip down memory lane for many this small book is full of food product ads from the 1940's to the 1960's. Luncheon meat, canned fruits and vegetables, and baking mixes predominate. Jello, Pillsbury, Campbells, all your favourite brands are here. The "ah-inspiring Spam 'n' Limas" is among the recipe suggestions. Heat Bill Buford If you have now finished My Life in France and are looking for another food book to read then pick up this latest arrival. It couldn't be more different, but no less passionate, or well written. A highly readable book from this engaging former New Yorker writer. When Mario Batali invites amateur home cook Buford to work at Babbo, well, you can imagine what ensues when you have a dysfunctional group of people in a cramped area with sharp objects, hot equipment, who really don't like each other, yes, welcome to the Babbo kitchen! Buford combines humour, kitchen soap opera drama, the common goal of perfection on every plate and a highly volatile Batali to keep the rollicking pace. When Buford heads off to Italy however, the pace lags somewhat as he sets to work with the Dante quoting butcher. In spite of this his layman's curiosity as to the origins of Italian food, ingredients & techniques both at Babbo and in Italy keeps the reader engaged. And you will never again order pasta after 10 pm in a restaurant! The Omnivore's Dilema: A Natural History of Four Meals Michael Pollan Pollan, the best selling author of Botany of Desire, poses the question of what we should have for dinner. Should we eat organic? Or perhaps something we hunt, gather or grow ourselves? Or a fast food hamburger? What to do? Pollan follows the food chains of industrial food, organic and food we forage for - from the source to the final meal. Hardcover, 450 pp, $38.00. Few Eggs and No Oranges: The Diaries Vere Hodgson 1940-1945 Persephone Press's elegant re-issue of Vere Hodgson’s wartime diary perfectly captures the daily fight of ordinary citizens trying to maintain their regular lives against a backdrop of bombs, rubble and food shortages. Softcover, 590 pp, $34.95. Fashionable Food Sylvia Lovegren From the salads of the 20's (ginger ale, Caesar) to the fusion food of the '90's, Sylvia Lovegren explores seven decades of food fads in a book that is both scholarly and entertaining. Checkerboard sandwiches, beef stroganoff, lobster thermidor, raspberry chicken, baked Alaska, and kiwi, carambola and raspberry tart are just a sample of the memory (or nightmare) inducing recipes. Black & white illustrations. Softcover, 455 pp, $29.00. The Land that Thyme Forgot William Black Despite its reputation as the land that good food forgot, Britain does have a rich culinary history. A born storyteller, William Black, best known as a supplier of fish to the best UK restaurants, chronicles his search for some of the disappearing icons of British cooking -- Sussex pond pudding, singing hinnies, haggis, and farmhouse cheeses. Hardcover, 364 pp, $37.95. Pleyn Delit Constance B. Hieatt, Brenda Hosington and Sharon Butler The second edition of a book that opened the medieval kitchen to the modern world offers more recipes from more countries. While the first edition relied on 18th and 19th century interpretations of medieval recipes, the authors, through consulting original manuscripts, have corrected earlier errors. Throughout the book, the modern version follows the original recipe Softcover, 172 pp, $19.95. Finding Betty Crocker Susan Marks Long-time fans of Betty will have all their questions answered in this kitschy study on 'the second most popular American woman' according to 1945's Fortune magazine. Historical detail traces the most successful branding campaign ever-not bad for a completely fictional woman. Black and white photos and illustrations. Hardcover, 275 pp, $33.50. Sweetness & Light - The Mysterious History of the Honey Bee Hattie Ellis Bees are fascinating creatures, as evidenced by this beautifully written book. Not only do they provide us with honey, propolis, and even venom-for which there are myriad uses - but also with inspiration in art, architecture, science, and sociology. Here's to apiculture and beyond. Softcover, 290 pp, $16.95. The Passionate Olive Carol Firenze Yes, there are recipes for romesco sauce and tuna confit, there is some history and a list of olive oil milestones but the real treat in this charming little book is its suggestions for non-food uses. Furniture polish, cradle cap cure, antiseptic, and beauty treatments…the list is long and often surprising. Whimsical illustrations. Hardcover, 244 pp, $25.95. Chocolate Mort Rosenblum The author of A Goose in Toulouse (o/p) wraps a short history of chocolate around a journey along the “chocolate trail” in this celebration of almost everyone’s favourite indulgence. Hardcover, 290 pp, $33.50. Back to top

The Perfect Egg and Other Secrets Aldo Buzzi A tiny perfect treasure, Buzzi’s essays, first collected in Italian in 1979, extolling the virtues of such simple pleasures of eggs and salsa verde,are illustrated by his architecture school classmate, American artist Saul Steinberg. Hardcover, 150 pp, $23.95. Romance of the Mango Kusum Budhwar An exhaustive study of the “king of fruits”, this book explores its history, lore, medicinal uses, botany and importance to the Indian subcontinent. The final section is devoted to the mango as food with recipes covering every course. Colour photos and line drawings. Softcover, 290 pp, $25.00. Art of Cooking: The First Modern Cookery Book Luigi Ballerini, editor The 15th century manuscripts of Maestro Martino of Como, on which this book was based, were the first culinary works to give exact ingredients, measurements and equipment. More than just a glimpse into the Renaissance kitchen, Martino illuminates the Byzantine machinations of secular and religious politics of the time. The editor adapted 50 recipes for the modern kitchen. Hardcover, 208 pp, $39.95. Phylloxera Christy Campbell Campbell has written a highly readable account of the French wine industry's great 19th century ecological disaster and its far-reaching consequences. Black & white photos. Softcover, 314 pp, $19.95. Charlemagne’s Tablecloth Nichola Fletcher From King Midas to John Ruskin, feasts have come in many guises and with many purposes and consequences. Mixing footnotes and bibliography with arcane and amusing facts, Fletcher hits just the right balance between scholarly and popular history. Colour and B& W illustration. Hardcover, 256 pp, $39.95. Vanilla Patricia Rain Vanilla is the culinary world s brunette to chocolate's blond. Chocolate may be the noisy star but vanilla, in its quiet way, is the world s preferred flavour. Not just a pretty taste, it fuels the economies of Tahiti, Mexico and Madagascar, has worked its way into the world of medicine, psychology, and perfume. Hardcover, 224 pp, $32.00. Back to top

Chewing Gum Michael Redclift Chewing gum with footnotes. A social historian and ecology scholar traces how one of the world’s most useless products gave rise to a revolution by Mayans in the Yucatan jungle. B & w photos. Hardcover, 197 pp, $36.00. Something from the Oven Laura Shapiro Shapiro, who chronicled the rise of home economics in Perfection Salad ($21.00), in this book focuses on the instant vs. made-from-scratch wars of the 1950's when oceans of Jell-O and mountains of cake mix engulfed North American kitchens. While the usual suspects -- Beard, Child and Fisher -- are a part of this story, it is the portrait of Poppy Cannon, the physical embodiment of the fictional Betty Crocker that fascinates. Hardcover, 306 pp, $37.50. The Duchess Who Wouldn’t Sit Down Jesse Browner From Titus Petronius Niger to Lady Ottoline Morrell, the history of hospitality is full of magnanimous hosts and ungrateful guests, of inept hosts and perfectly charming guests. A robust bibliography but no footnotes or index. Hardcover, 196 pp, $35.95. A Thousand Years Over A Hot Stove Laura Schenone A loving tribute to generations of American women who have lived so much through and with food. Schenone celebrates women's lives, homes and communities with recipes and intriguing black-and-white photos. Hardcover, 412 pp., $52.50. The Wilder Shores of Gastronomy Edited By Alan Davidson The journal Petits Propos Culinaires, brainchild of notable foodies Elizabeth David, Richard Olney and Alan & Jane Davidson, came into being in 1979. Many prominent others made grand contributions: Claudia Roden, Harold McGee and Jane Grigson to name a few. This great anthology is varied in content on cuisine, its history, ingredients and personalities and is beautifully written. Hardcover, 239 pp. $48.00. The Last Days of Haute Cuisine: The Coming of Age of American Restaurants Patrick Kuh A great social and cultural history of American eateries and their celebrity chefs. The book explores the renewal of food and dining and the evolution of American 'high-style' restaurants. The chapter on "The Formidable Mrs. Child" is endearing. 240 pages. $20.00. Tender at the Bone Ruth Reichl Reichl's witty look at not only her life but her life in the context of California's food awakening in the 70's and 80's. $20.00. Best Thing I Ever Tasted: The Secret of Food Sallie Tisdale A lively mixture of history, memoir, sociology and family recipe. This highly readable book explores our public and private attitudes about food with discussion on topics ranging from Betty Crocker to factors behind our food choices, and our desire to save recipes we'll likely never use. Softcover, $19.00. Back to top

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Last modified April 7, 2008 .