(Hardback)

Informative and highly entertaining, Beer explores a legion of brews from Mexico to Milwaukee, Beijing to Bruges, in this superb study of the origins and contemporary consumption habits of one of the world's most popular drinks.

(Hardback)

(Hardback)

Brandy

(Hardback)

In this lively book, Meg Muckenhoupt traces cabbage's culinary paradox, exploring the cultural and chemical basis for its smelly reputation and enduring popularity. Filled with fascinating facts and recipes for everything from French cabbage soup to sauerkraut chocolate cake, Cabbage

(Hardback)

What birthday, wedding, bar mitzvah or children's party would be complete without it This book explores the origin of modern cake and its development from sweet bread to architectural flight of fancy, together with the meanings, legends and rituals attached to cake throughout the world.

(Hardback)

Becky Sue Epstein chronicles champagne, the most ebullient and celebratory of wines, describing its history and the celebrities who made it famous, from Dom Perignon to the widow Veuve Cliquot.

(Hardback)

Cheese is one of the most ancient of civilized foods and one of the most nourishing. This title reveals how cheese was invented and where, when and even why. It tells the true story of cheese, from its prehistoric invention to its modern rebirth.

(Hardback)

'Curry' is one of the most widely used and misused terms in the culinary lexicon. Outside of India, the word curry is often used as a catch-all to describe any Indian dish or Indian food in general. This title describes the Anglo-Indian origins of curry and how it has been adapted throughout the world.

(Hardback)

. Including traditionaldumpling recipes for readers to make at home, Dumplings shows whatmakes this food special in so many countries.

(Hardback)

A beguiling tour in a bite-sized book, this mix of anecdotes, recipes and cultural history journeys through the lore of the most versatile of foods - the egg.

(Hardback)

An engaging account of foie gras, a luxurious yet controversial ingredient.

(Hardback)

In Game

(Hardback)

The hamburger has been both a source of gluttonous joy and a recurrent obstacle to healthy eating. This book traces the global history of the hamburger from its humble beginnings as a nineteenth-century street food sold by American vendors.

(Hardback)

In Herbs, Gary Allen tells the story of these oft-overlooked plants, which have become such a staple in our lives. Allen's truly global history examines herbs in a way never seen before.

(Hardback)

Served in a fresh soft bun, and adorned with your choice of mustard, ketchup, chilli, sauerkraut, coleslaw, pickles, relish, sliced tomatoes, hot peppers and fried or fresh onion, the hot dog must surely be one of the world's favourite convenience foods. The author recounts the history of this popular dish.

(Hardback)

You can squeeze it, zest it, slice it, juice it, pickle it, or even take a bite out of it as Sicilians do. This title tells the story of the remarkable adventure of the lemon, starting with its fragrant and mysterious ancestor, the citron, adored by the Greeks and Romans for its fine perfume and sacred to many of the world's great religions.

(Hardback)

Though milk is the sustaining and essential food of all mammals, the majority of the world's population cannot digest raw cow's milk. Of those that do drink milk regularly, most have never actually tasted raw milk. This book explores the myths and misconceptions surrounding the drink.

(Hardback)

Packed with entertaining mustard facts, anecdotes and images, as well as a selection of historic and modern recipes, this surprising history of one of the world's most loved condiments will appeal to food history aficionados.

(Hardback)

Nuts are perhaps the original health food, the main source of nutrition for many animals, and as apparently basic as food gets. Taking us on a gastronomic, botanical and cultural tour of nuts around the world, Nuts Nuts

(Hardback)

A succinct and engaging history of the olive from antiquity to the present day, this book describes the role that olive trees, olives and their oil have played in myths, legends and literature, as well as in the everyday lives of people living throughout the Mediterranean.

(Hardback)

Martha Jay traces the history of allium family - onions, shallots, garlic, chives, and leeks - back to the earliest civilizations of the Fertile Crescent and the recipes of ancient Mesopotamia.

(Hardback)

The tangy, juicy sweetness of oranges has made them a mainstay on our kitchen tables, as snacks and even as healthy desserts. Oranges and cartons of orange juice are a sight we take for granted on supermarket shelves and the breakfast table, but the story of how they got there is little known. Oranges Oranges

(Hardback)

In Oysters: A Global History Carolyn Tillie delves into the culinary, artistic, sexual, historical, and scientific history of the humble bivalve.

(Hardback)

Round, thin and made of starchy batter cooked on a flat surface, the pancake is a food that goes by many names: crepes, flapjacks and okonomiyaki, to name just a few. This treat is a treasured food the world over. The author unearths the surprisingly rich history of pancakes and their sizzling goodness.