3,972円 In roughly one hundred years – from the 1870s to the 1970s – dining on trains began, soared to great heights, and then fell to earth. The founders of the first railroad companies cared more about hauling freight than feeding passengers. The only food available on trains in the mid-nineteenth cent...

4,432円 A unique and enlightening account of the significant, but rarely acknowledged, function of wooden barrels over the past two millennia. Barrelsーwe rarely acknowledge their importance, but without them we would be missing out on some of the world’s finest beveragesーmost notably whiskies and wines...

387円 A super-sweet guide to all your favourite sweets from years gone by. A History of Sweets in 50 Wrappers is a colourful and comical history of sweets and chocolates. If you ever dreamt of being the Milkybar Kid, if you remember when Snickers were Marathons and Double Deckers had raisins in them, i...

2,492円 Along with red London buses, bowler hats and cricket, few things are considered more British than fish and chips. Sprinkled with salt and vinegar, fish and chips were the country’s original fast food. This innovative and well-researched book unwraps the history of the UK’s most popular takeaway, ...

174円 L'Artusi è il libro di cucina italiana per antonomasia, quasi una poesia. Scritto con sapienza ed ironia, tradotta in tutto il mondo, rappresenta un capolavoro della cucina italiana e del servire a tavola. Artusi pagò di tasca propria la pubblicazione del libro, non avendo trovato nessun editore ...

1,723円 More than 100 wildly delicious recipes that use North America’s original red meat, from bison rancher and award-winning food writer Jennifer Bain. Buffalo Girl Cooks Bison is the first comprehensive contemporary bison cookbook for a general North American market. With more than 100 well-tested, d...

4,110円 This is a completely revised edition of the classic cookbook that makes genuine medieval meals available to modern cooks. Using the best recipes from the first edition as a base, Constance Hieatt and Brenda Hosington have added many new recipes from more countries to add depth and flavour to our ...

849円 What hidden evasions and exclusions lie behind the subtle perfection of the BLT? What is the etymology of the croissant? Why did we drink all that Bud Lite Lime? What did you do to my face? This collection of writing by Jonah Campbellーmetalhead, misanthrope, unrepentant good eaterーexplores the ...

164円 New York's legendary Delmonico's changed the way Americans dine. Here, in this short-form book by award-winning journalist Peter Andrews, is the forgotten story of the Swiss restaurateurs who made culinary history.

6,623円 First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the ...

1,416円 What did Jose Rizal eat? What food did he write about? Did he hunger for bagoong or mango jam while overseas? This book shares stories collected from Rizal’s autobiography, works penned by him, biographies written about him by admirers, interviews of people who knew him, and accounts written abou...

1,991円 Join New York Times bestselling author Shauna Niequist as she offers an enchanting mix of funny and vulnerable storytelling in this collection of recipes and essays about the surprising and sacred things that happen when people gather around the table. Bread & Wine is a literary feast about the m...