A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.

This is the family cookbook Martha Washington kept and used for fifty years, with over five hundred classic recipes dating largely from Elizabethan and Jacobean times, the golden age of English cookery.

David B. Goldstein argues for a new understanding of Renaissance England from the perspective of communal eating. Rather than focus on traditional models of interiority, choice and consumption, Goldstein demonstrates that eating offered a central paradigm for the ethics of community formation. The book examines how sharing food helps build, demarcate and destroy relationships – between eater and eaten, between self and other, and among different groups. Tracing these eating relations from 1547 to 1680 - through Shakespeare, Milton, religious writers and recipe book authors - Goldstein shows that to think about eating was to engage in complex reflections about the body's role in society. In the process, he radically rethinks the communal importance of the Protestant Eucharist. Combining historicist literary analysis with insights from social science and philosophy, the book's arguments reverberate well beyond the Renaissance. Ultimately, Eating and Ethics in Shakespeare's England forces us to rethink our own relationship to food.

Between 1540 and 1654, 'The Byrth of Mankynde' was a huge commercial success. Offering informaton on fertility, pregnancy, birth and infant care, it influenced most other works of the period bearing on sex, reproduction and childcare. For this new annotated edition of the 1560 version, Elaine Hobby has included informative notes.

What the Tudors ate and drank in 250 authentic recipes

Available for the first time in paperback, this best-selling cookbook offers a mouth-watering selection of 50 recipes drawn from medieval manuscripts and adapted for the modern cook.

Reprint of the original, first published in 1883.