"A rollicking exploration of the history and future of our favorite foods When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whether...

"In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or nutrition as omnivores, we have to learn how and what to eat, how sweet is too sweet and what food will give us the most energy for the coming...

Introduces foods that are popular in Mexico, providing historical information, "fast facts, " and recipes for a wide variety of dishes.

For thirteen years now--a baker's dozen!--the annual Best Food Writing anthology has become known as THE place where readers and food writers meet to celebrate the most delicious prose of the year, from a dynamic mix of seasoned food writing stars and intriguing new voices. You'll find every course served up, from entertaining blogs to provocative journalism, from richly detailed profiles to tender memoirs. Best Food Writing 2013 offers one-stop shopping...

Balzac uses food and the art of the table as a connecting thread in his novels, showing how food can evoke character, atmosphere, class, and social climbing more suggestively than money, appearances, and other more conventional trappings. Full of surprises and insights, "Balzac's Omelet" invites readers to taste anew Balzac's genius as a writer.