Gastronomy

The author of Cod and The Basque History of the World takes an extraordinary look at an ordinary substance — salt, the only rock humans eat — and how it has shaped civilization from the very beginning....

Since its earliest days, The New Yorker has been a tastemaker: literally....

Get an unprecedented look inside the mind and kitchen of America’s top chef in this memoir and cookbook by Tom Colicchio, the multiple-James Beard and Emmy Award-winning chef, restaurateur, and television personality.

"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat....

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink....

Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths....

For most of history, humans did without refined sugar. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere....

Throughout a career spanning 30 years, well-known food critic and writer (and little-known collector of spice grinders of eclectic origin) Marryam H. Reshii has had a relentless love affair with spices....

In her own words, here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling"....

A haunting and beautiful memoir from a Cambodian refugee who lost her country and her family during Pol Pot's genocide in the 1970s but who finds hope by reclaiming the recipes she tasted in her mother's kitchen....

Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food....

When Dominique Crenn was awarded three Michelin Stars in 2018 for her influential San Francisco restaurant Atelier Crenn, she became the first female chef in the United States to receive this highly coveted honor....

A welcoming refuge with its tempting pantry, shelves of books and inquisitive dog, Caroline Eden finds comfort away from the road in her basement Edinburgh kitchen.

An accessible and balanced account, Food Politics laid the groundwork for today's food revolution....

In this celebration of the comfort and community to be found in a warm, well-made cup of chai, Kevin Wilson offers listeners his famous chai recipes alongside meditations on how to live a simple yet full life....

In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival....

Eataly founder Oscar Farinetti reveals the accidental, serendipitous discoveries that gave birth to some of the world’s most well-known gastronomic delights....

Join Australian cook Adam Liaw as he investigates the science and history of our five tastes - sweet, bitter, salty, sour and umami.

In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London....

Humans have produced and enjoyed olive oil for thousands of years, but education about olive oil is woefully lacking. After meeting and falling in love with an American on holiday, then moving to the U.S., Giuseppe Morisani was shocked to discover that quality olive oil was not appreciated....

“The ultimate truffle true crime tale” (Bianca Bosker, New York Times best-selling author of Cork Dork) - a thrilling journey through the hidden underworld of the world's most prized luxury ingredient....

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy....

Buford describes three frenetic years as he worked his way up the Babbo ladder from "kitchen bitch" to line cook....

As dawn breaks on the farm, Helen Rebanks makes a mug of tea, relishing the few minutes of quiet before the house stirs. Within the hour the sounds of her husband, James, and their four children will fill the kitchen....

Part travelogue, part culinary history, all capitalist critique—comedian Jamie Loftus's debut, Raw Dog, will take you on a cross-country road trip in the summer of 2021, and reveal what the creation, culture, and class influence of hot dogs says about America now....