Compilation of articles examining the culture, ethnicity, socioeconomics, geography, and demography of American food.

Following their previous book, Lost Restaurants of Columbus, authors Christine Hayes and Doug Motz deliver a second helping of unforgettable establishments that cemented central Ohio's reputation for good food and fun.

Join authors Doug Motz and Christine Hayes as they explore the stories of Woody Hayes's jai Lai, manhole cover menus and bathtub décor at Water Works, as well as many other lost and beloved restaurants. Book jacket.

With over three hundred stunning, mouthwatering photographs and thoughtful reflections from O’Connell, The Inn at Little Washington Cookbook is a fresh and glorious resource and a romantic culinary journey through the Virginia countryside ...

Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or ...

Inspiring and intensely satisfying, The American Plate shows how we can use the tastes of our shared past to transform our future.

But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha.

The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History. A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history.