"First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical."--P. [4] of cover.

A collection of food-related articles that originally appeared in magazines and newspapers, including the Spectator, Gourmet, Vogue, and the Sunday times of London.

Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses to pieces from Brick, Playboy, Kermit Lynch's newsletter, and others, from the relationship between hunter and prey to the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed aperçus and keen delight in the pleasures of the senses. And between...

"In just two generations, the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating -- from bubble tea to quinoa, Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills -- diabetes and heart disease...

Offers a guide to inventive cooking without recipes, but presents instructions on how to season classic dishes, how to reinvent classic dishes from a new perspective, and Einstein's secret of genius-combinatory play.

When Elizabeth Bard, a New Yorker raised on Twizzlers and instant mac and cheese, fell for a handsome Frenchman and moved to Paris, she discovered a whole new world of culinary delights. First in Paris, then in a tiny village in Provence, Elizabeth explored the markets, incorporating new ingredients and rituals into her everyday meals and routines. After 15 years of cooking in her own French kitchen, making French friends--and observing her slim and...

"Edited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume. Beginning with the taboos of the Old Testament and the tastes of ancient Rome, and including travel essays, polemics, memoirs, and poems, the book is divided into sections such as "Food Writing Through History,"...

"Explore geology by making delicious snacks." -- (Source of summary not specified)

Explores how psychology, neurology, and physiology influence food consumption and reveals techniques for improving one's relationship to food. "An eye-opening exploration pf the psychology of eating in today's unprecedented North American pantry of abundance, access, and excess. In [this book], acclaimed neuroscientist Rachel Herz examines the sensory, psychological, neuroscientific, and physiological factors that influence our eating habits. Herz,...