Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Ara

This English translation of al-Warraq’s tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecd

The author of the thirteenth-century Arabic cookbook Kitāb al-Ṭabīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invi

This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. T

In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to