When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggli

In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present da

This book examines how modern US writers used the changing geographies, regimens, and technologies of modern food to reimagine racial classification and to ques

New York has long been both America’s leading cultural center and its sports capital, with far more championship teams, intracity World Series, and major priz

Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic e