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A Taste of History September 2021
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Infused : adventures in tea
by Henrietta Lovell
The “Rare Tea Lady,” in this blend of travel writing, memoir, recipes and stunning photography, takes readers along on her quest around the world to revolutionize the way we drink tea by replacing industrially produced teabags with the highest quality tea leaves. Illustrations.
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Salt, sugar, fat : how the food giants hooked us
by Michael Moss
A Pulitzer Prize-winning New York Times investigative reporter traces the rise of the processed food industry and how addictive salt, sugar and fat have enabled its dominance throughout the past half century, drawing on confidential reports and inside sources to reveal deliberate corporate practices behind current trends in obesity, diabetes and other health challenges. 150,000 first printing.
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Grocery : the buying and selling of food in America
by Michael Ruhlman
Michael Ruhlman offers commentary on America's relationship with its food and investigates the overlooked source of so much of it -- the grocery store. In a culture obsessed with food -- how it looks, what it tastes like, where it comes from, what is good for us -- there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight -- in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen's as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food. Grocery examines how rapidly supermarkets -- and our food and culture -- have changed since the days of your friendly neighborhood grocer. But rather than waxing nostalgic for the age of mom-and-pop shops, Ruhlman seeks to understand how our food needs have shifted since the mid-twentieth century, and how these needs mirror our cultural ones
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Franchise : the golden arches in black America
by Marcia Chatelain
Traces the lesser-known history of how fast food became one of the greatest generators of black wealth in America, revealing how unexpected collaborations among franchises, black capitalists and civil rights leaders provided effective economic responses to racial inequality. (United States history).
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Jubilee : recipes from two centuries of African American cooking
by Toni Tipton-Martin
Drawing from historical texts and rare African-American cookbooks, a collection of 125 recipes takes readers into the world of African-American cuisine made by enslaved master chefs, free caterers and black entrepreneurs and culinary stars that goes far beyond soul food. Illustrations.
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Bourbon empire : the past and future of America's whiskey
by Reid Mitenbuler
Traces the history of the potent potable, providing readers with a behind-the-scenes tour of the industry, dispelling myths and misconceptions and proving that the drink and its evolution are embodiments of the American spirit.
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Eight flavors : the untold story of American cuisine
by Sarah Lohman
The young gastronomist formerly behind New York magazine's Grub Street food blog presents a culinary history of America that chronicles the diverse cultures that shaped the nation's cuisine, using long-forgotten recipes to explain how eight distinct flavors changed how we eat.
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The cooking gene : a journey through African American culinary history in the Old South
by Michael Twitty
Sifting through stories, recipes, genetic tests and historical documents, a renowned culinary historian, in a memoir of Southern culinary tradition and food culture, traces his ancestry through food, from Africa to America and slavery to freedom, and the charged politics surrounding the origins of soul food, barbecue and all Southern cuisine. 20,000 first printing.
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The omnivore's dilemma : a natural history of four meals
by Michael Pollan
Offers insight into food consumption in the twenty-first century, explaining how an abundance of unlimited food varieties reveals the responsibilities of consumers to protect their health and the environment
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First bite : how we learn to eat by Bee WilsonThe award-winning food writer and author of Consider the Fork draws on current research to trace the origins of food habits in culture, memory and appetite to explain how to alter one's palate to promote better health and fulfillment. 50,000 first printing.
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