Gastronomy History
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The Drunken Botanist
- The Plants That Create the World's Great Drinks
- By: Amy Stewart
- Narrated by: Coleen Marlo
- Length: 10 hrs and 16 mins
- Unabridged
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Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi).
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Better as a book
- By afri_cat on 18-07-20
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The Drunken Botanist
- The Plants That Create the World's Great Drinks
- Narrated by: Coleen Marlo
- Length: 10 hrs and 16 mins
- Release date: 19-03-13
- Language: English
- Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub....
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Imbibe! Updated and Revised Edition
- From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar
- By: David Wondrich
- Narrated by: David Colacci
- Length: 9 hrs and 31 mins
- Unabridged
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The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this updated edition includes the origins of the first American drink, the mint julep (which Wondrich places before the American Revolution) and those of the cocktail itself. It also provides more detail about 19th-century spirits, many new and colorful anecdotes and details about Thomas' life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition.
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Great book - better as a physical time.
- By Mr. J. Borthwick on 12-03-19
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Imbibe! Updated and Revised Edition
- From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar
- Narrated by: David Colacci
- Length: 9 hrs and 31 mins
- Release date: 22-08-17
- Language: English
- Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks and the ultimate mixologist's guide....
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A History of English Food
- By: Clarissa Dickson Wright
- Narrated by: Clarissa Dickson Wright
- Length: 13 hrs and 28 mins
- Unabridged
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In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day. She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs.
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Great holiday 'reading'
- By Cate on 07-04-13
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A History of English Food
- Narrated by: Clarissa Dickson Wright
- Length: 13 hrs and 28 mins
- Release date: 12-04-12
- Language: English
- In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine of the present day....
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Black Smoke
- African Americans and the United States of Barbecue
- By: Adrian Miller
- Narrated by: JD Jackson
- Length: 11 hrs and 36 mins
- Unabridged
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Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?
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Black Smoke
- African Americans and the United States of Barbecue
- Narrated by: JD Jackson
- Length: 11 hrs and 36 mins
- Release date: 31-08-21
- Language: English
- Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of ….
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A History of the World in 6 Glasses
- By: Tom Standage
- Narrated by: Sean Runnette
- Length: 7 hrs and 34 mins
- Unabridged
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Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola.
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A new look on history
- By Kindle Customer on 31-10-17
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A History of the World in 6 Glasses
- Narrated by: Sean Runnette
- Length: 7 hrs and 34 mins
- Release date: 18-03-11
- Language: English
- Throughout human history, certain drinks have done much more than just quench thirst....
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Eating for England
- The Delights and Eccentricities of the British at Table
- By: Nigel Slater
- Narrated by: Nigel Slater
- Length: 6 hrs and 24 mins
- Unabridged
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The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.
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And Scotland, Wales and Ireland ............
- By Joan on 05-11-07
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Eating for England
- The Delights and Eccentricities of the British at Table
- Narrated by: Nigel Slater
- Length: 6 hrs and 24 mins
- Release date: 09-10-07
- Language: English
- The British have a relationship with their food that is unlike that of any other country....
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Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
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In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
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Chop Suey
- A Cultural History of Chinese Food in the United States
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Release date: 20-07-18
- Language: English
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Andrew Coe's Chop Suey is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine....
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Harry's Bar
- The Life and Times of the Legendary Venice Landmark
- By: Arrigo Cipriani
- Narrated by: Bryan Bendle
- Length: 4 hrs and 52 mins
- Unabridged
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The complete history of the legendary Venice landmark where Hemingway, Welles, and others were regulars. A meeting place for writers, artists, models, and the stars of stage, screen, and corporate boardrooms, a luxurious restaurant whose fabulous concoctions and timeless decor have often been imitated but never matched, Harry’s Bar in Venice has remained one of the world’s most renowned watering holes for more than 60 years.
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A very interesting story
- By Anonymous User on 02-10-24
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Harry's Bar
- The Life and Times of the Legendary Venice Landmark
- Narrated by: Bryan Bendle
- Length: 4 hrs and 52 mins
- Release date: 31-12-12
- Language: English
- The complete history of the legendary Venice landmark where Hemingway, Welles, and others were regulars....
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On Spice
- Advice, Wisdom, and History with a Grain of Saltiness
- By: Caitlin PenzeyMoog
- Narrated by: Tanya Eby
- Length: 6 hrs and 6 mins
- Unabridged
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Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
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On Spice
- Advice, Wisdom, and History with a Grain of Saltiness
- Narrated by: Tanya Eby
- Length: 6 hrs and 6 mins
- Release date: 11-08-20
- Language: English
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You'll learn where spices come from: historically, geographically, botanically, and in the modern market. You'll hear snapshots of life in a spice shop, how the flavors and stories can infuse not just meals but life and relationships. And you'll get straightforward advice....
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Choice Cuts
- A Savory Selection of Food Writing from Around the World and Throughout History
- By: Mark Kurlansky
- Narrated by: Josephine Bailey, Ed Begley Jr., Constance Towers Gavin
- Length: 15 hrs and 21 mins
- Unabridged
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Mark Kurlansky, winner of the James Beard Award for Excellence in Food Writing, leads us on a mouthwatering culinary tour around the world and through history and culture from the fifth century B.C. to the present day. This wonderful collection contains essays by Plato on the art of cooking, Pablo Neruda on french fries, and many other writers on the passions of cuisine.
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Choice Cuts
- A Savory Selection of Food Writing from Around the World and Throughout History
- Narrated by: Josephine Bailey, Ed Begley Jr., Constance Towers Gavin
- Length: 15 hrs and 21 mins
- Release date: 31-01-03
- Language: English
- "Every once in a while a writer of particular skills takes a fresh, seemingly improbable idea..."
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Scoff
- A History of Food and Class in Britain
- By: Pen Vogler
- Narrated by: Emma Gregory
- Length: 15 hrs and 11 mins
- Unabridged
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In this fascinating social history of food in Britain, Pen Vogler examines the origins of our eating habits and reveals how they are loaded with centuries of class prejudice. Covering such topics as fish and chips, roast beef, avocados, tripe, fish knives and the surprising origins of breakfast, Scoff reveals how in Britain we have become experts at using eating habits to make judgements about social background.
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Food History set in it's context
- By ms p j rann on 23-04-23
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Scoff
- A History of Food and Class in Britain
- Narrated by: Emma Gregory
- Length: 15 hrs and 11 mins
- Release date: 24-11-22
- Language: English
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In this fascinating social history of food in Britain, Pen Vogler examines the origins of our eating habits and reveals how they are loaded with centuries of class prejudice....
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The Omnivore's Dilemma
- A Natural History of Four Meals
- By: Michael Pollan
- Narrated by: Scott Brick
- Length: 15 hrs and 53 mins
- Unabridged
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"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. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance.
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A must read
- By Fataneh Hamisi on 30-04-20
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The Omnivore's Dilemma
- A Natural History of Four Meals
- Narrated by: Scott Brick
- Length: 15 hrs and 53 mins
- Release date: 01-01-06
- Language: English
- "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....
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Edible Economics
- A Hungry Economist Explains the World
- By: Ha-Joon Chang
- Narrated by: Homer Todiwala
- Length: 6 hrs and 5 mins
- Unabridged
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For decades, a single free market philosophy has dominated global economics. But this is bland and unhealthy—like British food in the 1980s, when best-selling author and economist Ha-Joon Chang first arrived in the UK from South Korea. Just as eating a wide range of cuisines contributes to a more interesting and balanced diet, so, too, is it essential we listen to a variety of economic perspectives. In Edible Economics, Chang makes challenging economic ideas more palatable by plating them alongside stories about food from around the world.
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Bravo
- By Majid Dawood on 27-02-23
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Edible Economics
- A Hungry Economist Explains the World
- Narrated by: Homer Todiwala
- Length: 6 hrs and 5 mins
- Release date: 20-10-22
- Language: English
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In Edible Economics, Chang makes challenging economic ideas more palatable by plating them alongside stories about food from around the world....
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Provence, 1970
- M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
- By: Luke Barr
- Narrated by: John Rubinstein
- Length: 9 hrs and 7 mins
- Unabridged
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Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.
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What a simply beautifully written book. The best thing I have heard for years.
- By megrose on 25-01-24
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Provence, 1970
- M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
- Narrated by: John Rubinstein
- Length: 9 hrs and 7 mins
- Release date: 22-10-13
- Language: English
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Provence, 1970 is about a singular historic moment.....
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English Food
- A People’s History
- By: Diane Purkiss
- Narrated by: Sarah Kants
- Length: 22 hrs and 50 mins
- Unabridged
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In this delicious history of Britain’s food traditions, Diane Purkiss invites listeners on a unique journey through the centuries, exploring the development of recipes and rituals for mealtimes to show how food has been both a reflection of and inspiration for social continuity and change. Purkiss uses the story of food as a revelatory device to chart changing views on class, gender, and tradition through the ages. Sprinkled throughout with glorious details of historical quirks, this audiobook is both an education and an entertainment.
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English Food
- By z.waters on 27-03-23
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English Food
- A People’s History
- Narrated by: Sarah Kants
- Length: 22 hrs and 50 mins
- Release date: 10-11-22
- Language: English
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In this delicious history of Britain’s food traditions, Diane Purkiss invites listeners on a journey through the centuries, exploring the development of recipes and rituals for mealtimes to show how food has been both a reflection of and inspiration for social continuity and change....
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Thomas Jefferson's Creme Brulee
- How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
- By: Thomas J. Craughwell
- Narrated by: Alan Sklar
- Length: 5 hrs and 34 mins
- Unabridged
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In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding father was traveling to Paris and wanted to bring James along for a particular purpose - to master the art of French cooking. In exchange for James's cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history
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Excellent read!!
- By Ms A Raney on 03-11-23
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Thomas Jefferson's Creme Brulee
- How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
- Narrated by: Alan Sklar
- Length: 5 hrs and 34 mins
- Release date: 04-03-13
- Language: English
- In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings....
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Salt
- A World History
- By: Mark Kurlansky
- Narrated by: Scott Brick
- Length: 13 hrs and 48 mins
- Unabridged
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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. Mark Kurlansky has produced a kaleidoscope of history, a multi-layered masterpiece that blends economic, scientific, political, religious, and culinary records into a rich and memorable tale.
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All over the place, but in a good way
- By mr on 13-07-21
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Salt
- A World History
- Narrated by: Scott Brick
- Length: 13 hrs and 48 mins
- Release date: 15-12-21
- Language: English
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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....
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Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
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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. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
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Great Book
- By JohnB on 10-04-16
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Cooked
- A Natural History of Transformation
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Release date: 23-04-13
- Language: English
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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....
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Delizia!
- The Epic History of the Italians and Their Food
- By: John Dickie
- Narrated by: Simon Vance
- Length: 12 hrs and 3 mins
- Unabridged
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Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities.
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Brilliant!
- By Sara on 02-09-24
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Delizia!
- The Epic History of the Italians and Their Food
- Narrated by: Simon Vance
- Length: 12 hrs and 3 mins
- Release date: 02-05-23
- Language: English
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Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities....
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Ritz and Escoffier
- The Hotelier, The Chef, and the Rise of the Leisure Class
- By: Luke Barr
- Narrated by: Stefan Rudnicki
- Length: 8 hrs and 38 mins
- Unabridged
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In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes.
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Fascinating book, narration quite irritating.
- By Davina on 23-09-20
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Ritz and Escoffier
- The Hotelier, The Chef, and the Rise of the Leisure Class
- Narrated by: Stefan Rudnicki
- Length: 8 hrs and 38 mins
- Release date: 03-04-18
- Language: English
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In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London....
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