A cultural history of cooking, the award-winning American Food in History series speaks to contemporary fascination with cooking, eating, and food culture. The heart of the series is cooking itself, within a format that is thought-provoking and interactive. The books combine excerpts from carefully selected cookbooks with essays that ask intellectually engaging questions and provide in-depth social and historical context. By immersing readers in a range of real historical documents and thoughtful historical essays, this series provides a complex picture of real life in the past that will be useful to anyone who cares about food today.
The first volume, Food in the Civil War Era: The North, won Gourmand International's 2015 award for best series cookbook published in the United States. Learn more about it here. The next volumes, Food in the Civil War Era: The South and Food in the American Gilded Age are now available for purchase.