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21 CASE, FRANCES (GENERAL EDTOR) WITH A PREFACE BY GREGG WALLACE. 1001 Foods You Must Taste Before You Die.
Universe, New York: 2008. A Quintessence Book. h Hardcover, no dustjacket. Like New. 
The first comprehensive photographic guide to amazing gourmet foods from around the world. This beautiful and authoritative nook presents 1001 tantalizing morsels to tempt your taste buds. Includes an Index. 
Price: 9.93 USD
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22 CHRISTIN, EUGENE. How To Live 100 Years: What To Eat According To Your Age, Your Occupation, And The Time Of The Year.
The Christian Dietetic Society, New York: 1914. h Hardcover, no dustjacket. Good condition considering its age. 

Price: 42.51 USD
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23 CLAIR, COLIN. Kitchen & Table: A Bedside History Of Eating In The Western World.
Abelard-Schuman, London: 1965. h Hardcover with dustjacket. Good condition. The dustjacket is worn and torn. 

Price: 60.80 USD
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24 COLQUHOUN, KATE. Taste: The Story Of Britain Through Its Cooking.
Bloomsbury USA, New York: 2007. 1596914106 / 9781596914100 First U.S. Edition. h Hardcover with dustjacket. Very good condition. 
A sumptuous social history of Britain told through the development of its cooking. Beginning with the boiled meats and "bog butters" of pre-Roman times, it journeys through the feasts, fads, and famines of the British, examining the ingredients and equipment with which a culture was made. Includes an Index. "Kate Colquhoun has done an engaging and admirable job of exploring one of food history's richest areas, British food. To understand Britain or understand the cetral role of food in history, read this book." - Mark Kurlansky, author of The Big Oyster and Salt 
Price: 30.83 USD
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25 DALBY, ANDREW. Dangerous Tastes: The Story Of Spices.
University of California Press, Berkeley and Los Angeles: 2000. 0520227891 / 9780520227897 First Printing of this edition. h Hardcover with dustjacket. Very good condition. 
Spices and aromatics—the powerful, pleasurable, sensual ingredients used in foods, drinks, scented oils, perfumes, cosmetics, and drugs—have long been some of the most sought-after substances in the course of human history. In various forms, spices have served as appetizers, digestives, antiseptics, therapeutics, tonics, and aphrodisiacs. Dangerous Tastes explores the captivating history of spices and aromatics: the fascination that they have aroused in us, and the roads and seaways by which trade in spices has gradually grown. Andrew Dalby, who has gathered information from sources in many languages, explores each spice, interweaving its general history with the story of its discovery and various uses. Dalby concentrates on traditional spices that are still part of world trade: cinnamon, cloves, ginger, pepper, saffron, and chili. He also discusses aromatics that are now little used in food but still belong to the spice trade and to traditional medicine: frankincense, myrrh, aloes-wood, balsam of Mecca. In addition, Dalby considers spices that were once important but that now are almost forgotten: long pepper, cubebs, grains of Paradise. Dangerous Tastes relates how the Aztecs, who enjoyed drinking hot chocolate flavored with chili and vanilla, sometimes added annatto (a red dye) to the drink. This not only contributed to the flavor but colored the drinker's mouth red, a reminder that drinking cacao was, in Aztec thought, parallel with drinking blood. In the section on ambergris, Dalby tells how different cultures explained the origin of this substance: Arabs and Persians variously thought of it as solidified sea spray, a resin that sprung from the depths of the sea, or a fungus that grows on the sea bed as truffles grow on the roots of trees. Some Chinese believed it was the spittle of sleeping dragons. Dalby has assembled a wealth of absorbing information into a fertile human history that spreads outward with the expansion of human knowledge of spices worldwide. Andrew Dalby is a historian and linguist and has written for numerous food history and classics journals. Among his books are Empire of Pleasures: Luxury and Indulgence in the Roman World (2000), The Classical Cookbook (with Sally Grainger, 1996), and Siren Feasts: A History of Food and Gastronomy in Greece (1996). "Readers are treated to a tantalizing tour of nature's most flavorful, aromatic fruits in this colorful history of spices and aromatics and their diverse uses."—Forecast "Covers a great deal of ground geographically as well as historically."—Associated Press "Dalby follows the trade routes of spices and shows how a taste for the spicy is intermingled with the thrill and risk of traveling to unknown places. But the history of spices reveals a different kind of danger as well, since it shows our greed and brutality in exploiting others so that we may please our own palates."—Ruminator Review "Filled with folklore and historical facts, you will never again regard cocoa as just that yummy milk flavoring, or cinnamon as only that tasty red-brown spice you sprinkle on apple sauce."—Pasadena Star-News "Will set you straight on myrrh, frankincense, zedoary--what they are, where they came from, and what the first people who tasted them thought about them."—Wall Street Journal "Delightful and complex. When Dalby blends the spices, the result is unique and irresistible."—Alan Davidson, author of The Oxford Companion to Food 
Price: 26.32 USD
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26 DALBY, ANDREW. Dangerous Tastes: The Story Of Spices.
University of California Press, Berkeley and Los Angeles: 2000. s Softcover. Brand new book. 
Spices and aromatics—the powerful, pleasurable, sensual ingredients used in foods, drinks, scented oils, perfumes, cosmetics, and drugs—have long been some of the most sought-after substances in the course of human history. In various forms, spices have served as appetizers, digestives, antiseptics, therapeutics, tonics, and aphrodisiacs. Dangerous Tastes explores the captivating history of spices and aromatics: the fascination that they have aroused in us, and the roads and seaways by which trade in spices has gradually grown. Andrew Dalby, who has gathered information from sources in many languages, explores each spice, interweaving its general history with the story of its discovery and various uses. Dalby concentrates on traditional spices that are still part of world trade: cinnamon, cloves, ginger, pepper, saffron, and chili. He also discusses aromatics that are now little used in food but still belong to the spice trade and to traditional medicine: frankincense, myrrh, aloes-wood, balsam of Mecca. In addition, Dalby considers spices that were once important but that now are almost forgotten: long pepper, cubebs, grains of Paradise. Dangerous Tastes relates how the Aztecs, who enjoyed drinking hot chocolate flavored with chili and vanilla, sometimes added annatto (a red dye) to the drink. This not only contributed to the flavor but colored the drinker's mouth red, a reminder that drinking cacao was, in Aztec thought, parallel with drinking blood. In the section on ambergris, Dalby tells how different cultures explained the origin of this substance: Arabs and Persians variously thought of it as solidified sea spray, a resin that sprung from the depths of the sea, or a fungus that grows on the sea bed as truffles grow on the roots of trees. Some Chinese believed it was the spittle of sleeping dragons. Dalby has assembled a wealth of absorbing information into a fertile human history that spreads outward with the expansion of human knowledge of spices worldwide. Andrew Dalby is a historian and linguist and has written for numerous food history and classics journals. Among his books are Empire of Pleasures: Luxury and Indulgence in the Roman World (2000), The Classical Cookbook (with Sally Grainger, 1996), and Siren Feasts: A History of Food and Gastronomy in Greece (1996). "Readers are treated to a tantalizing tour of nature's most flavorful, aromatic fruits in this colorful history of spices and aromatics and their diverse uses."—Forecast "Covers a great deal of ground geographically as well as historically."—Associated Press "Dalby follows the trade routes of spices and shows how a taste for the spicy is intermingled with the thrill and risk of traveling to unknown places. But the history of spices reveals a different kind of danger as well, since it shows our greed and brutality in exploiting others so that we may please our own palates."—Ruminator Review "Filled with folklore and historical facts, you will never again regard cocoa as just that yummy milk flavoring, or cinnamon as only that tasty red-brown spice you sprinkle on apple sauce."—Pasadena Star-News "Will set you straight on myrrh, frankincense, zedoary--what they are, where they came from, and what the first people who tasted them thought about them."—Wall Street Journal "Delightful and complex. When Dalby blends the spices, the result is unique and irresistible."—Alan Davidson, author of The Oxford Companion to Food 
Price: 28.45 USD
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27 DAMIN, GEORGES (ILLUSTRE PAR). Le Tour Du Monde En 80 Toques.
Edition Universal Trading Company, Geneve h Hardcover with dustjacket. Good condition. 
Like Jules Verne, take a voyage around the world; the difference this time is that it will be culinary voyage in which you will be accompanied by eighty of the world's leading chefs. Text is in French and in English. 
Price: 33.20 USD
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28 DAWSON, JULIE C. & ALFONSO MORALES (EDITORS). Cities Of Farmers: Urban Agricultural Practices And Processes.
University of Iowa Press, Iowa City: 2016. s Softcover. Brand new book. 
Full-scale food production in cities: is it an impossibility? Or is it a panacea for all that ails urban communities? Today, it's a reality, but many people still don't know how much of an impact this emerging food system is having on cities and their residents. This book showcases the work of the farmers, activists, urban planners, and city officials in the United States and Canada who are advancing food production. They have realized that, when it's done right, farming in cities can enhance the local ecology, foster cohesive communities, and improve the quality of life for urban residents. Implementing urban agriculture often requires change in the physical, political, and social-organizational landscape. Beginning with a look at how and why city people grew their own food in the early twentieth century, the contributors to Cities of Farmers examine the role of local and regional regulations and politics, especially the creation of food policy councils, in making cities into fertile ground for farming. The authors describe how food is produced and distributed in cities via institutions as diverse as commercial farms, community gardens, farmers' markets, and regional food hubs. Growing food in vacant lots and on rooftops affects labor, capital investment, and human capital formation, and as a result urban agriculture intersects with land values and efforts to build affordable housing. It also can contribute to cultural renewal and improved health. This book enables readers to understand and contribute to their local food system, whether they are raising vegetables in a community garden, setting up a farmers' market, or formulating regulations for farming and composting within city limits. Julie C. Dawson is an assistant professor in the department of horticulture at the University of Wisconsin-Madison and the state extension specialist for urban and regional food systems. She focuses on diversified vegetable production for local markets in and around cities. More information on her program is at dawson.horticulture.wisc.edu. She lives in Madison, Wisconsin. Alfonso Morales is a professor in the departments of urban and regional planning and civil society and community studies at the University of Wisconsin-Madison. The founder of the Foodglossary website, he also cofounded and currently cohosts openair.org, a website on street vendors and public markets. He lives in Madison, Wisconsin. "This is a rare find! An academic book that is highly readable, relevant, well researched, and, as the topic requires, down to earth. Especially helpful to city planners, health promoters, community leaders, and all who love what a garden does for a day outdoors, a yard or parkette, a great meal, and quality time with others."—Wayne Roberts, author, The No Nonsense Guide to World Food and Food for City Building "In Cities of Farmers, Dawson and Morales perform the Herculean task of examining the historical, regulatory, production, and distributional aspects of urban agricultural systems while simultaneously exploring the significant benefits and challenges of urban agriculture. With a healthy mix of new and more established voices, the chapters will interest a range of audiences, providing clear concepts, lessons, and examples that render key messages actionable."—Julian Agyeman, Tufts University "Cities of Farmers seeks to expand and deepen a growing topical concern for scholars and practitioners in urban planning, social justice, and the built environment: the role and practice of urban agriculture. The book is quite successful."—Branden Born, University of Washington "I do not think we will be able to survive in the future without a dramatic change in the way we produce food. There are going to be 3.1 billion new people on Earth in the next forty years, and we cannot even feed our population with good food now. The only way that we are going to be able to survive is to grow food closer to where people live—inside cities where there is a lot of vacant land."—From the foreword by Will Allen, founder and CEO, Growing Power, Inc. 
Price: 52.25 USD
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29 DEL MORAL, JEAN-MARIE (PHOTOGRAPHIES) AVEC TEXTES PAR ELISABETH SCOTTO & BRIGITTE FORGEUR ET AVEC LA COLLABORATION DE CATHERINE BILIMOFF. L'huile D'olive
Editions du Chene: 1995. h Hardcover with dustjacket. Brand new book. Livre Nouvel. 
L'huile d'olive, essence divine qui appartient a l'histoire de l'humanite, est aujourd'hui un element fondamental de notre cuisine, a decouvrir ou a redecouvrir. Un magnifique reportagevous entrainera sur les traces de l'olivier de l"Andalousie au Midi de la France, en passant par l'Italie et la Turquie, et vous revelera la vie de cet arbre de legende, le savoir-faire de ceux qui lui vouent une passion, ainsi que les berceaux de l'elaboration de l'huile d'olive, de l'hacienda espagnole au frantoio italien, sans oublier les moulins du Sud de la France. Cet ouvraage vous convie egalement a un voyage olfacactif et gustatif. Vous y decouvrirer au fil des pages la diversite des huiles d'olive et l'eventail de leurs saveurs, que vous pourrez experimenter dans les recettes traditionnelle, exotiques ou surprenantes. Un florilege des meilleures adresss de magasins, de moulins, de musees et de restaurants vous incitera a poursuivre le voyage. 
Price: 47.03 USD
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30 DENBY, PRISCILLA; KARAM, GHASSAN A Growing Hunger: A Study Of Food Inadequacy In Westchester County, 1993.
Via Pace, Pleasantville: 1993. s Softcover. Good condition. 

Price: 46.31 USD
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31 DREISS, MEREDITH L.; GREENHILL, SHARON EDGAR. Chocolate: Pathway To The Gods.
University of Arizona Press, Tucson . h Hardcover with dustjacket & DVD. Brand new book. 
Chocolate: Pathway to the Gods takes readers on a journey through 3,000 years of the history of chocolate. It is a trip filled with surprises. And it is a beautifully illustrated tour, featuring 132 vibrant color photographs and a captivating sixty-minute DVD documentary. Along the way, readers learn about the mystical allure of chocolate for the peoples of Mesoamerica, who were the first to make it and who still incorporate it into their lives and ceremonies today. Although it didn't receive its Western scientific name, Theobroma cacao—"food of the gods"—until the eighteenth century, the cacao tree has been at the center of Mesoamerican mythology for thousands of years. Not only did this "chocolate tree" produce the actual seeds from which chocolate was extracted but it was also symbolically endowed with cosmic powers that enabled a dialogue between humans and their gods. From the pre-Columbian images included in this sumptuous book, we are able to see for ourselves the importance of chocolate to the Maya, Aztecs, Olmecs, Mixtecs, and Zapotecs who grew, produced, traded, and fought over the prized substance. Through archaeological and other ethnohistoric research, the authors of this fascinating book document the significance of chocolate—to gods, kings, and everyday people—over several millennia. The illustrations allow us to envision the many ancient uses of this magical elixir: in divination ceremonies, in human sacrifices, and even in ball games. And as mythological connections between cacao trees, primordial rainforests, and biodiversity are unveiled, our own quest for ecological balance is reignited. In demonstrating the extraordinary value of chocolate in Mesoamerica, the authors provide new reasons—if any are needed—to celebrate this wondrous concoction. 
Price: 27.79 USD
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32 DUYFF, ROBERTA LARSON. The American Dietetic Association's Complete Food & Nutrition Guide.
Chronimed Publishing, Minneapolis: 1996. 1565611608 / 9781565611603 First Edition. s Softcover. Good condition. 
A lifetime of sound advice on healthful eating - from the world's foremost authority on food and nutrition. This comprehensive book explains everything you need know about what you eat, allowing you to enjoy your favorite foods and maximize nutrition. Includes an Index. 
Price: 21.09 USD
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33 EDITORS OF TIME-LIFE BOOKS. Kitchen Guide.
Time-Life Books, New York: 1968. First Edition (unstated). s Softcover. Good condition. 
Intended as a manual to help the beginner, as well as the experienced cook, in understanding the basic requirements of equipment, marketing, storing food, planning and serving meals. An easy reference in which to look up any basic cooking process, from freezing meat to russing a chicken. 
Price: 3.99 USD
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34 EXLEY, HELEN(EDITOR). An Illustrated Cook's Notebook.
Exley, Mount Kisco: 1993. 1850152063 / 9781850152064 Eighth Printing. h Hardcover, no dustjacket. Good condition. 

Price: 14.01 USD
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35 FEINSTEIN, ANDREW HALE & STEFANELLI, JOHN M. Purchasing For Chefs: A Concise Guide.
John Wiley & Sons, Inc., New York: 2007 Third Printing. s Softcover. Good condition. 
Presents accurate, focused information that tells busy chefs what to do and how to do it. Unencumbered by theory and speculation, this practical guide can be read quickly and its principles can be impllemented the next day. Includes an Index. Andrew Hale Berenstein is Department Chair in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. John M. Stephanelli is also a Professor in the Food and Beverage Management Department at William F. Harrah College of Hotel Administration. 
Price: 18.48 USD
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36 FIELD, MICHAEL & FRANCES, AND THE EDITORS OF TIME-LIE BOOKS; COTLER, SHELDON & JEFFERY, RICHARD (PHOTOGRAPHY). A Quintet Of Cuisines.
Time-Life Books, New York: 1970 Foods of the World Series. h Hardcover, no dustjacket. Good condition 
This volume concentrates on the foods of Switzerland, The Low Countries, Poland, Bulgaria and Romania, and North Africa. Includes an Index. 
Price: 4.99 USD
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37 FIELD, MICHAEL; FIELD, FRANCES. A Quintet Of Cuisines.
Time-Life Books, Alexandria: 1970. h Hardcover, no dustjacket. Good condition. 
This volume concentrates on the foods of Switzerland, The Low Countries, Poland, Bulgaria and Romania, and North Africa. Includes an Index. 
Price: 6.18 USD
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38 FINNIS, ELIZABETH (EDITOR). Reimagining Marginalized Foods: Global Processes, Local Places.
University of Arizona Press, Tucson: 2012. h Hardcover with dustjacket. Brand new book. 
With globalization has come an increased focus on food—where it comes from, how it is transported, who eats it, and what cultural significance it has. This volume brings together ethnographically based anthropological analyses of shifting meanings and representations associated with the foods, ingredients, and cooking practices that of marginalized and/or indigenous cultures. Contributors are particularly interested in how these foods intersect with politics, nationhood and governance, identity, authenticity, and conservation. The chapters cover diverse locales, issues, and foods: the cultural meanings of sinonggi, a thick sago porridge from Sulawesi, Indonesia; the significance of pom, a Surinam dish popular in the Netherlands; the transformation of alpaca meat in Peru; the impact of culinary tourism on indigenous cuisine in Mexico; the re-presenting of minor millets in South India; and the development of cheeses in the Italian Alps. A conceptual essay on food and social boundaries rounds out the collection. Throughout, the contributors address important questions, including: How are traditional foods "repackaged" in the process of mainstreaming access? What does this repackaging mean for the ways local or indigenous peoples view their traditional food practices? How are local cuisines mobilized in movements to create national images and identities? What tensions emerge between new representations of foods and local cultural meanings? Together the contributors provide a thoughtful inquiry into what happens when food and culinary practices are moved from the cultural or physical margins, and how such movements can be shaped by—and employed in the pursuit of—political, social, and cultural goals. 
Price: 47.50 USD
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39 FORD, FRANK. The Coming Food Crisis.
Chosen Books, Lincoln: 1982. 0912376783 / 9780912376783 s Softcover. Good condition. 
A changing climate, transportation strikes, the rape of our soil, international politics---which one will topple us into THE COMING FOOD CRISIS. 
Price: 9.50 USD
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40 FOSTER, CATHARIUNE O. (COMPILER) Terrific Tomatoes: All About How To Grow And Enjoy Them.
Rodale Press, Emmaus: 1975. 0878570942 / 9780878570942 h Hardcover, no dustjacket. Very good reading copy. 

Price: 6.41 USD
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