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Kenneth F. Kiple
|
Cambridge
University
Press
A Movable Feast: Ten Millennia of Food Globalization
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RM72.00 MYR
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Goodreads rating: 3.42
Regular price
RM72.00 MYR
RM57.00 MYR
21% off
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68% off est. retail
In stock: Well Read
As someone intrigued by both history and gastronomy, you'll find "A Movable Feast" a delightful blend of both worlds. Kenneth Kiple serves a rich course of facts and events that shaped the dining tables across centuries. This book offers more than a delicious peek into global food evolution; it's a thought-provoking discourse on the cultural, economic, and health implications food has had on humanity.
Harvey Levenstein
|
Oxford
University
Press
Paradox of Plenty: A Social History of Eating in Modern America
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RM34.00 MYR
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Goodreads rating: 3.78
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RM34.00 MYR
RM30.00 MYR
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If you're curious about how America's culinary landscape evolved into what it is today, "Paradox of Plenty" offers a fascinating journey. Levenstein delves into the effects of economic upheavals, political shifts, and cultural changes on what and how Americans eat. This book would serve as a captivating read for food enthusiasts and history buffs interested in the social dynamics that shape our dining tables.
Isabella Beeton
|
Oxford
University
Press
Mrs Beeton's Book of Household Management
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Goodreads rating: 3.83
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If you're intrigued by history and domesticity, Isabella Beeton's guide is a delightful dive into Victorian middle-class life. Though it might strike you as a simple cookery book at first, it's also a cultural artifact that paints a vivid picture of the social norms, culinary preferences, and gender roles of the time. It's an insightful read that combines practical advice with a rich historical context—perfect for anyone with a culinary or historical bent.
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Garrett Oliver, Tom Colicchio |
Oxford
University
Press
The Oxford Companion to Beer
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RM83.00 MYR
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Goodreads rating: 4.39
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If you’ve found yourself fascinated by the frothy depths of a beer glass, The Oxford Companion to Beer could be your new best friend. Imagine an all-encompassing journey that not only dives into the beverage’s rich history but also explores the nuances that go into brewing it. Whether you're a casual sipper or a homebrew hero, this tome is like a beer festival in book form, serving up a world of knowledge with a side of cultural zest. Cheers to that!
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Alan Davidson
|
Oxford
University
Press
The Oxford Companion to Food
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Goodreads rating: 4.42
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The book, written by renowned food historian Alan Davidson, is an A-Z guide to foods and food products, covering a wide range of national and regional cuisines. With over 2650 entries and 40 feature articles, it offers readers an extensive bibliography of culinary terms, cooking techniques, and food science. The book also highlights staple foods of the world, famous prepared dishes and drinks, including their main ingredients and method of preparation. With exquisite illustrations, it is an essential reference for amateur cooks and professionals in the food industry alike.
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Hervé This
|
Columbia
University
Press
Molecular Gastronomy : Exploring the Science of Flavor
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Goodreads rating: 3.86
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Molecular Gastronomy is a must-read for food enthusiasts and professional cooks alike, revolutionizing traditional cooking methods by exploring the science behind flavor. This book is perfect for those looking to elevate their cooking skills and experiment with novel cooking techniques, such as making chocolate mousse without eggs or baking a flourless chocolate cake in the microwave. With insights into the physiology of flavor and the molecular properties of common foods, This provides practical tips for perfecting classic dishes while proposing novel culinary creations.
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Catherine Ripley
|
Oxford
University
Press
Do the Doors Open by Magic?
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Goodreads rating: 4.0
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A tour of supermarket innovations reveals how food gets to a store, where fruit and vegetables grow in the winter, what holds gelatin together, and why eggs are different colors
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