(Hardback)

Doughnuts, those deep-fried pieces of dough, have powerful associations with nostalgia, irreverence and playfulness. Doughnut: A Global History takes the reader on a fast-paced journey through the story of this iconic food, from prehistory, ancient Egypt and Rome to medieval Europe and the Renaissance to Krispy Kremes and today's artisan creations.

(Hardback)

Feasts and Fasts: A History of Indian Food is an exploration of Indian cuisine in the context of the country's religious, moral, social and philosophical development.

(Hardback)

Proposing that the 'forbidden fruit' eaten by Adam and Eve was in fact a fig rather than an apple, this book explores the history of the fruit in fascinating detail, from the Crusaders to the wonderful fig festivals of the modern world.

(Hardback)

Gifts of the Gods: A History of Food in Greece is a comprehensive history of Greek food from prehistoric times to the 21st century. The book reveals the many links between ancient and modern, and features numerous recipes, firmly based in Greek tradition, which the reader can try at home.

(Hardback)

Gin: A Global History features many enticing recipes and images from the past and present of gin. The book will entice both cocktail aficionados and students of socio-political change, as it chronicles gin's evolution from humble berry to modern alcoholic marvel.

(Hardback)

In Ice Cream: A Global History, Laura B. Weiss takes us on a vibrant trip through the history of ice cream from ancient China to modern-day Tokyo in order to tell the lively story of how this delicious indulgence became a global sensation.

(Hardback)

From its obscure Pre-Columbian beginnings in the Andes Mountains of South America to its global stardom today, the story of the potato is one of rags to riches. Potato tells the captivating tale of an allegedly lowly vegetable that has changed and continues to change the world.

(Hardback)

Richard Foss chronicles the evolution of rum from a raw spirit concocted for slaves five hundred years ago, to a beverage savoured by connoisseurs. Rum: A Global History features recipes for sweet and savoury rum dishes, obscure but delicious rum drinks, and many unusual illustrations of rum memorabilia.

(Hardback)

Sausage: A Global History serves up a tasty, informative,and witty account of bangers and bratwurst from all different cultures andperiods, easing our fears about these 'mystery meats', and introducing thereader to a host of unusual treats from around the world.

(Hardback)

A lively history of tequila, an unusual liquor that can only be produced in Mexico. This book relates the beginnings of tequila and how it was introduced into the global market, and contains many recipes for tequila-based cocktails, as well as advice on buying, storing, tasting and serving tequila.

(Hardback)

An introduction to etiquette, more than 55 Belgian top dishes by Michelin starred chefs among them Gert De Mangeleer, Bart De Poorter and Yves Mattagne, and information on Belgian specialities such as beer and chocolate.

(Paperback)

(Paperback)

A gastronauts guide to the globe - for those who like wrangling the GPS to reach the worlds best off-the-Michelin map barbecue restaurant or delight in trekking four hours towards the arctic circle to sit with 16 others and eat moose, moss and lichen. Its the ultimate bucket list, cherry-picked for those who book their restaurants before they book their air fares.

(Hardback)

Where can you read about a monstrous cheese big enough to hold a girl of 13 inside Or that the invention of the bicycle directly, and poorly, impacted sales of cheddar Or that some of the first cheese makers hid gold coins inside their wheels of dairy as a sales tool

(Hardback)

Melbourne's bustling laneways and tree-lined streets are renowned for their incredible choice of places to eat and drink - from stylish sidewalk cafes and dark, hidden-away bars to elegant award-winning restaurants and cheap and cheerful eateries. Michael Harden charts Melbourne's transformation into the thriving, intriguing city it is today.

(Paperback)

A favourite Chinese greeting is Ni chi le fan ma. Have you eaten yet Unlike many in the West, the Chinese see food not as a chore to prepare and source of unwanted calories, but as a health-giving pleasure. In 15 short, captivating chapters, Lorraine Clissold explains why Chinese can eat as much as they want without weight gain!

(Paperback)

(Hardback)

Food and Crime looks at how theft, fraud, and organized crime dwell at every level of the food world.

(Hardback)

Fun Food provides a fascinating probe into the implications of marketing food to children as 'fun'. Supported by in-depth research highlighting child and parental attitudes, this is essential reading for those looking for a critical examination of this contentious topic.

(Hardback)

"An entertaining and timely exploration of how our food--from where it's grown to how we buy it--is in the midst of a transformation, showing how this is our chance to do better, for us, for our children, and for our planet, from a global expert on consumer behavior"--

(Hardback)

Just the Tonic is an accessible yet informative history of tonic water: its connections to the major disease malaria, the cure discovered in the bark of the cinchona tree and its constituent alkaloid quinine. It is a history deeply intertwined with botanical exploration and empire in the Victorian era, and the role of botanical gardens such as Kew.

(Hardback)

A deliciously fascinating, expertly written global tour of cooking, eating, and drinking, told through objects in the collection of the British Museum.

(Paperback)

(Hardback)

As Dal's muse, Hitchcock's nightmare, and humble ingredient, the eternal egg weaves a fascinating tale back to antiquity. The first volume in TASCHEN's series with The Gourmand, sumptuously illustrated with exclusive photography and historic artworks, celebrates the link between food and art through original recipes and stories.