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This book, first published by OUP, is a classic of culinary history; with his discussion of the revolution that took place in American attitudes toward food between 1880 and 1930, Levenstein laid the the foundation for the social history of food in modern America.
This book, first published by OUP, is a classic of culinary history; with his discussion of the revolution that took place in American attitudes toward food bet
In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of Californi
The summer of 1972, before I turned nine, danger began knocking on doors all over China. Nine-year-old Ling has a very happy life. Her parents are both dedicate
