Food Culture

Religion has fascinated people for centuries. But with so many faiths practiced by so many followers, it can be difficult to understand why one religion believes one thing while another believes something entirely different. This guide gives you everything you need to know to sort through the...

Much about Nalanda remains shrouded in mystery. When was it founded? Who founded it? Who studied and taught there? What subjects were offered? How many students and teachers were there? Was Nalanda a university in the modern sense? And what ultimately led to its downfall? Nalanda by Abhay K...

A new American cuisine is forming. Animals never before considered or long since forgotten are emerging as delicacies. Parts that used to be for scrap are centerpieces. Ash and hay are fashionable ingredients, and you pay handsomely to breathe flavored air. Going out to a nice dinner now often precipitates a confrontation with a fundamental question: Is that food?

An unflinching look at the challenges and misunderstandings mixed-race people face in family spaces and intimate relationships across their varying cultural backgrounds In this emotionally powerful and intellectually provocative blend of memoir, cultural criticism, and theory, scholar and...

A bold takedown of the ways women are terrorized about fatness, and a treatise on the revolutionary power of fat fury Anti-fatness and fat-shaming are used most often as a way to inspire fear in others about being or becoming fat. Scholar and therapist Breanne Fahs breaks down how the dread of...

A jubilant celebration of Italy’s outsize impact on culture, from literature to art, music to movies, that “masterfully examines the multitude of reasons why so many people fall in love with Italy and the Italian lifestyle” (Forbes) Can you imagine painting without Leonardo, opera without...

In closely reported stories from the streets of New York to the seats of intellectual power, MacDonald shows how bad ideas get started and then acquire a life of their own. Her reports trace the transformation of influential opinion-makers and large philanthropic foundations from confident...

Bringing up Baby. The Philadelphia Story. North by Northwest. An Affair to Remember. When Cary Grant passed away at age 82, fans from every generation mourned. Nearly 20 years later his star shines just as brightly from television and revival-house screens; his name remains synonymous with...

An authoritative and witty guide to modern table manners for all occasions by one of the world's most acclaimed chefs and restaurateurs Table Manners is an entertaining and practical guide to manners for everyone and every occasion. Whether you are a guest at a potluck or the host of a dinner...

For most Americans in the 19th century, it wasn't what you ate, but how much you ate, that mattered. Late in the century, doctors wrote books like How To Be Plumb and the voluptuous woman was the ideal. The famed actress Lillian Russell, considered by many the epitome of beauty, weighed almost 200 pounds. Today, in contrast, Americans seem obsessed with calories, diets and slimness, and with eating healthful amounts of vitamins, minerals, fats, and proteins. What sparked this remarkable revolution in the way we eat.

An American writer and his wife find a new home—and a new lease on life—in the charming sixteenth-century hill town of San Miguel de Allende, Mexico. When Los Angeles novelist Tony Cohan and his artist wife, Masako, visited central Mexico one winter they fell under the spell of a place where...

In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a portal to another time, when a generation of middle-class female home cooks navigated the postwar transformations taking place across the world.

An exquisite exploration of the power of flowers, placing them at the center of the story of how evolution created the world we know today We live on a floral planet, yet flowers don’t get the credit they deserve. We admire them for their aesthetics, not their power. In this exquisite...

Starting with the publication of their seminal bestseller, Future Shock, Alvin and Heidi Toffler have given millions of readers new ways to think about personal life in today’s high-speed world with its constantly changing, seemingly random impacts on our businesses, governments, families and...

Back in print after two decades, the story of Hollywood’s most exclusive hotel and its star-studded guest list Raymond Sarlot bought the Chateau Marmont in 1975, but what was originally a business purchase became a love affair as he delved into the hotel’s incredible history. From its perch...

This myth shattering book reveals the methods Nouriel Roubini used to foretell the current crisis before other economists saw it coming and shows how those methods can help us make sense of the present and prepare for the future. Renowned economist Nouriel Roubini electrified his profession and...

On a chance visit to Plymouth Rock, Tony Horwitz makes an unsettling discovery. A history buff since early childhood, expensively educated at university—a history major, no less!—he’s reached middle age with a third-grader’s grasp of early America. In fact, he’s mislaid more than a...

Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.

Frances Mayes, whose enchanting #1 New York Times bestseller Under the Tuscan Sun made the world fall in love with Tuscany, invites readers back for a delightful new season of friendship, festivity, and food, there and throughout Italy. Having spent her summers in Tuscany for the past...

On a chance visit to Plymouth Rock, Tony Horwitz makes an unsettling discovery. A history buff since early childhood, expensively educated at university—a history major, no less!—he’s reached middle age with a third-grader’s grasp of early America. In fact, he’s mislaid more than a...