Food History

Description: How many cookbooks do you have? How many centuries do they span? This group is for people interested in culinary history, from theoretical discussions to hands on recipies and redactions.

Most recent members: jhw2008, IreneF, charlesanthony, deepthought42, flora, dutchclick, haddockinthekitchen, embport, huggingthecoast, BridieKnight, marietherese, lemurcat12, phinz, TruthSeeker, Vrederun, melissamickey, MorwenP, Magelet33, omphaloskepsis, homegirl, Tygerlander, HotPatatta, josephdunphy, belgrade18, bookbesotted, nanann, TrailOfLeaves, stbrighit, wandering_star, tpau — 147 total

Member library: 139,184 books

Most commonly shared books (weighted): The Art of Eating by M. F. K. Fisher (27), Joy of Cooking by Irma S. Rombauer (42), Please to the Table: The Russian Cookbook by Anya Von Bremzen (14), Joseph Andrews and Shamela by Henry Fielding (8), Food in History by Reay Tannahill (19), Elinor Fettiplace's Receipt Book by Elinor Fettiplace (10), The Way to Cook by Julia Child (19), Cookery and dining in imperial Rome : a bibliography,… by Marcus Gavius Apicius (11), A cook's tour by Anthony Bourdain (25), Larousse gastronomique; the encyclopedia of food, wine &… by Prosper Montagne (19)

Created: Jul 25, 2006 by Selkie; Language: English