A History of the World in 10 Dinners: 2,000 Years, 100 Recipes

(Hardback)

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For every lover of food culture, this scrupulously researched and accessible cookbook presents one-of-a-kind dinner parties inspired by seminal moments in culinary history.

In ten chapterseach an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to nineteenth-century New York Citythe authors pair menus with immersive retellings of historic culinary breakthroughs, and present the ingredients and modern techniques adapted for todays kitchens to allow cooks of all abilities to entertain with dishes that were created and enjoyed hundreds of years ago but remain relevant to todays food tastes and values.

Readers learn to orchestrate feasts from Apicus, blend spices from the Silk Road, feature indigenous ingredients of the Americas, revisit the classics from the Court of the Sun King, and savor the complex delicacies from the birth of the American restaurant scene. The home cook can prepare an entire seven-course Tudor feast, for example, or pick and choose dishes from around the world throughout time. Rich illustrations, hand-drawn maps, and contemporary photography create an immersive experience, while Harriss foreword puts these historic foodways and their legacies into contemporary context.

Author Bio

Victoria Flexner is a food historian and founder of Edible History, a NYC-based historical supper club. Jay Reifel, Edible Historys Executive Chef, studied at the French Culinary Institute and trained at the Michelin two-star Corton and New Yorks legendary WD-50. He has competed on Chopped and Beat Bobby Flay. Jessica B. Harris is a culinary historian and the author of twelve critically acclaimed books documenting the foods and foodways of the African Diaspora. She received the James Beard Lifetime Achievement Award in 2020.