Food city area

Citizens: A Chronicle of the French Revolution  by Simon Schama is an enormous book. I read it during the past week because I wanted to know...

Book of Tasty and Healthy Food by Anastas Mikoyan, translation pub. 2012 Anya Von Bremzen, in her memoir Mastering the Art of Soviet Cookin...

I read the Kindle edition, so I never actually saw this dust jacket. In Mastering the Art of Soviet Cooking: A Memoir of Food and Longing, A...

Syzygium aromaticum , the clove plant Cloves, peppercorns, cinnamon, ginger, cumin, nutmeg -- spices from the east -- once sold for enormous...

Chicken and corn made according to recipes from Gran Cocina Latina Using indirect heat over aluminum drip pan Mainly because of its historic...

Fruit and Wine for Tu B'Shevat Celebration Saturday is Tu B’Shevat, a Jewish holiday that honors trees, especially fruit trees. Although...

What did Shakespeare eat? Definitive answers here: The Shakespeare Cookbook by Andrew Dalby and Maureen Dalby, published by the British Mus...

"Real bread" was the first food that the 18 survivors of Magellan's circumnavigation of the world ate upon returning home. The...

I read Giacosa's A Taste of Ancient Rome quite a few years ago, and recently found a really nice used copy of the hardback edition. So ...

Cleopatra, the most famous queen in history, was proficient in several languages and at least two cultures. She traveled throughout her Egyp...

The Roman banquet is as familiar in American popular culture as the toga party -- though the popular conception of a toga party probably is ...

Exotic and ordinary vegetables grown at Monticello in Thomas Jefferson's lifetime included: "asparagus bean, sea kale, tomatoes, ru...

Since our return from the Galapagos, I've been thinking about early voyages that obviously didn't make sure their passengers would d...

"Chairman Mao adored red-braised pork," Fuchsia Dunlop learned from the dictator's distant relative -- also named Mao. She fou...