James Beard Foundation Book Award Winner
From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture.
The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder.
In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature.
Tapping into America’s long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans.
At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today. 
A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.
A Square Meal features 25 black-and-white photographs.

A Square Meal: A Culinary History of the Great Depression

Cookbooks, Food & Wine

Ziegelman, Jane

Coe, Andrew

Cooking Education & Reference

Harper

Business & Money

Economics

Harper Paperbacks

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. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States 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.

Chop Suey: A Cultural History of Chinese Food in the United States

Oxford University Press

"When I read Foie Gras ... A Passion, I was touched by Michael Ginor's respect for and fascination with foie gras. It is at the same time a dignified study of foie gras and a beautifully illustrated work, rich in its international selection of recipes. Bravo, Monsieur!" --Alain Ducasse, Chef-Restaurateur "At last, the perfect gift for the voluptuary." --Gael Greene, New York magazine "An incredible odyssey! Foie Grass ... A Passion is a thoroughly exquisite overview of my favorite subject. This book is a magnificent culinary tribute-a feast for all the senses! Simply, a must-have selection for everyone's culinary library." --Jean-Louis Palladin, Chef-Restaurateur "Foie Gras ... A Passion is an exercise in monomania of the most appealing sort." --Russ Parsons, Los Angeles Times "This book, reflecting elegance and intellect, tells a story of immense passion. In tracing the history of foie gras, the authors carry us along through culinary traditions, ethnic cultures, and across continents. The recipes challenge the imagination and the palate." --Ferdinand Metz, President, The Culinary Institute of America "As much a coffee table book as a cookbook, this beautiful celebration of foie gras includes a thorough history of the delicacy and mouthwatering full-page photographs of each of the dishes. Those who get past turning the pretty pages can sample the foie gras inspired recipes ... a veritable who's who of contemporary chefs." --Food &amp; Wine's Best of the Best

Foie Gras: A Passion

Davis, Mitchell

Ginor, Michael A

Lewin, Gideon

Main Courses & Side Dishes

Houghton, mifflin, harcourt

Science and technology have contributed immensely to the establishment of tennis as one of the world's major sports. The science involved is interdisciplinary, encompassing design, engineering, physics, sports science, biomechanics and many other areas. 
This book brings together a selection of international papers collated by the International Tennis Federation Technical Department. The papers come from a variety of sources including manufacturers, universities, national ruling bodies and the International Tennis Federation. Four main themes - equipment, sports science, facilities and the game itself - are covered, representing work carried out in over 20 countries. The themes dealt with are diverse and comprehensive, ranging from the construction of a championship grass court to the technical intricacies of the aerodynamics of tennis balls. The role of the player is also considered making this an important book for all those involved in the game of tennis, from researchers to coaches and players.

Tennis Science and Technology

Science & Math

Haake, S. J.

Technology

Wiley/Blackwell

The Smallholder's Vet Book

This book is a practical guide for small stockholders, showing the value of preventative medicine and the recognition of signs of illness in dogs, cats, cattle, sheep, goats, poultry, horses and pigs. The first section of the book deals with the prevention of problems, with clear and practical guidance in dealing with internal and external parasites and the controlling of diseases by means of sensible vaccination regimes. The second section deals with the assessment of an animal's health and the identification of problems. This is arranged according to "system" e.g. alimentary, respiratory and urinary. Each animal is dealt with under these headings.

Medical Books

Veterinary Medicine

B.T.BATSFORD LTD

Briefly looks at the history of Cuba, describes points of interest in Havana and each region of the country, and recommends hotels and restaurants

Cuba (CUBA: PEARL OF THE CARIBBEAN)

Politics & Social Sciences

Pujol, Rolando

Sociology

Passport Books

PLEASE NOTE: Currently we're in the process of updating Description, Photos, etc. of many of our listings, and apologize for any lack of information on these items. However, please be assured that you may shop with Total Confidence with current information presented...-Thanks Always

Mexico/Life on the Volcano

Travel

Mexico

Briefly traces the history of Mexico City, describes points of interest around the city, recommends hotels and restaurants, and shares brief excerpts from the impressions of earlier visitors

Mexico City: Worlds Largest Metropolis

The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished-shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored "food charity." For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, "home economists" who had long fought to bring science into the kitchen rose to national stature. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today's Dietary Guidelines for Americans. At the same time, expanding conglomerates introduced packaged and processed foods, which led to a new American cuisine based on speed and convenience. This movement toward a homogenized national diet sparked a revival of American regional cooking that continues to this day.

Tantor Audio

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