[Sca-cooks] Forthcoming Cookbooks and food histories-- long

[Johnna Holloway]

New Books that are forthcoming this Fall---

The Nimatnama Manuscript Of The Sultans Of Mandu:
The Sultan's Book Of Delights by Norah M. Titley
which is A late fifteenth-century book of recipes written
for the Sultan of Mandu, the Ni'matnama provides a
unique account of courtly life and documents a fascinating stage in the
history of Indian cookery.
It carries one of those Routledge prices of 115.00
due out in January 2005

There is this new series Food Through History
Food in Medieval Times
by Melitta Weiss Adamson
Greenwood Press; (November 2004) ISBN: 0313321477
Price 49.95
Description: Many period recipes and quotations flesh out the narrative.
The book draws on a variety of period sources, including as literature,
account books, cookbooks, religious texts, archaeology, and art.
Supposed to cover: Foodstuffs, Food Preparation, Cuisines by Region,
Eating Habits and Food Ideas, Food and Religion, Concepts of Diet and
Nutrition
with Suggested Further Readings.

This might be pretty good as the other title in the series was Food in
Early Modern Europe  by Ken Albala and that's a good title. I have often 
thought that it would be good required reading for a course in food history.


A new series Food Culture Around the World

Food Culture in Great Britain by Laura Mason
49.95
Greenwood Press; (November 2004) ISBN: 031332798X
Covers Timeline; Historical Overview; Major Foods and Ingredients;
Cooking; with Bibliography/Resource Guide
Some others are:

Culture in Italy by Fabio Parasecoli
Food Culture in China by Jacqueline M. Newman
Food Culture in India  by Colleen Taylor Sen
I suspect that this series should be looked over at your local public
library, as they seem to be marketing the books to that market.

Non-series titles include:

All those Alton Brown fans take note--- He's back in November
I’m Just Here for More Food: Food x Mixing + Heat = Baking
by Alton Brown seeks to revolutionize the world of baking. 100,000
first printing means stacks in the bookstore aisles in time for the
holidays.

A Taste Of The Past by John Lane
160 pages David & Charles Publishers; (September 2004)
an English import based on historic menu cards

Elegant Sufficiency: A Taste Of Edwardian Times
by Claudia Hyles and Ron Ransey
which is an import from Down Under.
National Gallery of Australia; ISBN: 0642541612

Then there is
Fresh from the Past : Recipes and Revelations from Moll Flanders Kitchen
by Sandra Sherman
I can't recall that Moll spent much time in the kitchen, but here's the
cookbook-- all
272 pages of it for 29.95. Taylor Trade Publishing; (October 28, 2004)
ISBN: 158979088X


America's Founding Food : The Story of New England Cooking
by Keith Stavely and Kathleen Fitzgerald 34.95
The University of North Carolina Press; (November 2004) ISBN: 0807828947

Another American focused title is Apple Pie by John T. Edge
Due out by Putnam Publishing Group in October . Edge edited
the first volume of this next series:
Cornbread Nation 2: The United States of Barbecue is due out
in October at $17.95 paper.

Ten Speed is releasing Foods of the Americas: Native Recipes and Traditions
by Fernando and Marlene Divina and the Smithsonian National Museum of the
American Indian with 140 dishes dedicated to native ingredients. 39.95

Wild At the Table: 275 Years of North American Fish & Game Recipes
by S. G. B., Jr. Tennant coming also in October 2004)

Others are:
A Blessing of Bread: Jewish Bread Baking Around the World by Maggie 
Glezer. Artisan in October 35.00 featuring Challah, flatbreads, babkas, 
bagels and matzoh.

Arabian Flavours: Recipes And Tales Of Arab Life
by Elfreda Powell and  Salah Jamal
may be of interest as it's supposed to chronicle what Arab women cook
at home. An oral history of Arabian foods.
19.95 Souvenir Press; (October 28, 2004) ISBN: 028563674X


Vanilla: A Cultural History Of The World's Favorite Flavor by Patricia
Rain is the second new book on Vanilla to hit the shelves in the past 
couple months. This may be a reissue of an earlier work she did that has 
been OP. She's the author of the Vanilla Cookbook and owns the Vanilla 
Company

VanillaTravels in Search of the Ice Cream Orchid
by Tim Ecott  is the other.

Kitchen utensils seems to be a new area to explore. There are 2 out here:
Kitchen Utensils : Names, Origins, and Definitions Through the Ages
by Phillips V. Brooks (Hardcover in October 2004)
and
Atomic Kitchen: Gadgets and Inventions for Yesterday's Cook
by Brian Alexander (Paperback -- October 1, 2004)
This one promises that cooks in the 1950s equipped their drawers and
cupboards with the latest and greatest specialty doohickies,
thingamajigs, and must-have products such as the Saucy Stovetop Butter
Melter to the Chop-o-Matic. ATOMIC
KITCHEN presents a gallery of gadgets, features, and cooking devices
that appeared—and in some cases, disappeared—during the creative cooking
1950s. Accompanied by illustrations of vibrant, original packaging and
vintage advertisements, you’ll marvel at the ingenuity of the minds that
brought you the Weenie Wheel, Bean-X Bean Slicer, Cookie Gun, and much
more.

Just the thing to go along with the 1950's recipe discussions.

I know I haven't done one of these in ages, so everyone can moan
and plead poverty all at once, but it did look like there are several
interesting titles coming out.

Happy reading

Johnnae llyn Lewis
(messing about and attempting to avoid work)