"When Fannie Farmer learned to cook in the late 1800s, recipes could be pretty silly. They might call for "a goodly amount of salt" or "a lump of butter" or "a suspicion of nutmeg." Girls were supposed to use their "feminine instincts" in the kitchen (or maybe just guess). Despite this problem, Fannie loved cooking, so when polio prevented her from going to college, she became a teacher at the Boston Cooking School. Unlike her mother or earlier cookbook...

"My initial interest in sustainable food systems was launched by the First Nations Food, Nutrition and Environment Study (FNFNES), which was being conducted by the Mohawk Council of Akwesasne's Environment program and the University of Ottawa and Montreal. I was not a big part of this project, but I found myself carefully following the progression of this project. The combination of FNFNES and the collection of walleye made me realize the importance...

Presents a dramatic account of the 1970 gathering in Provence where such culinary luminaries as James Beard and Julia Child debated and inadvertently launched the modern food movement in America.

Presents colonial food preparation with a look at the influences of available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.

"A lyrical culinary journey that explores the hidden stories of Black Appalachians through powerful essays and forty comforting recipes from the Poet Laureate of Kentucky. Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother's presence. She soon realized that she was not the only cook in her kitchen; There were an abundance of ancestors stirring, measuring, and braising with her. These...

America's test kitchen staff share their all-time favorite holiday recipes from the test kitchen archives.

Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy left a quarter of all Americans out of work and undernourished. In 1933, for the first time in American history, the federal government assumed some of the responsibility for feeding its citizens. 'Home economists' brought science into the kitchen and imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Ziegelman and...

In the third season of this Emmy Award-winning series, watch as Chef Vivian Howard, with husband Ben Knight and her twin children by her side, blend and balance the high stakes of managing two restaurants, writing a new cookbook and tackling a family reunion feast, all while the farm-to-table chef's plate is packed with food festivals and competitions.