A History of Food in 100 Recipes

Sitwell, William

Harper Collins Paperbacks

A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A History of Food in 100 Recipes, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A History of Food in 100 Recipes is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.

Cookbooks, Food & Wine

Cooking Education & Reference

Little. Brown and Company

One of the great untold stories of World War Two—about the man responsible for feeding the people of Britain during the war—written by award-winning food writer and restaurant critic William Sitwell. Eggs or Anarchy reveals the heroic tale of how Lord Woolton, Minister for Food, really fed Britain during World War II. With supply routes under attack from the Axis powers and resources scarce, it was Woolton’s job to fulfill his promise to the British people—and Prime Minister Winston Churchill in particular—that there would be food on the shelves each week. Persuading the public to not resort to the black market and to manage on the very limited ration was one thing, but Woolton had to maintain supplies in time of crisis. A grammar school-educated genius, he was a fish out of water in Churchill’s cabinet and faced harsh criticism from colleagues, the press, and public. But Woolton used every trick in his entrepreneurial book to secure supplies, and battled to outwit unscrupulous dealers on the streets of cities within the British Empire—such as Alexandria in Eygpt—persuading customs authorities to turn a blind eye to his import schemes. If Britain had gone hungry the outcome of the war could have been very different. Now, for the first time, readers will find out the real story of how Lord Woolton provided food for Britain and her colonies, discovering that for Woolton, there were indeed days when it was literally a choice of “eggs or anarchy.”

Eggs or Anarchy: The remarkable story of the man tasked with the impossible: to feed a nation at war

History

Middle East

Simon Schuster(uk)

Award-winning food critic and writer William Sitwell chronicles the fascinating global history of dining out, from the Roman wine taverns of ancient Pompeii to today’s high-tech molecular gastronomy. Have you ever wondered where the first coffee shop sprung up, or when the sushi conveyor belt was invented? Unbelievably, the global history of the dining establishment has never been told―until now. Journeying 2,000 years into the past, acclaimed food critic and writer William Sitwell artfully traces the earliest origins of the widespread cultural practice of eating out, from its most basic to most sophisticated forms. Whether he’s traversing the inns and taverns of Pompeii before its destruction in A.D. 79, witnessing the tumultuous emergence of fine dining during the French Revolution, or recounting the mid-twentieth-century invention of the taco machine in New York City, Sitwell’s engaging prose gives readers a front-row seat to the restaurant experience across cultures and millennia. He follows the fashions that shape the way we dine, meeting the restaurateurs of today and yesterday whose establishments shaped society for good or ill. And after offering a wry history of the world through the prism of the eatery, he ponders its exciting future. Chefs, critics, restauranteurs, and foodies alike will delight in all the sweet and savory details offered up in this lively and highly absorbing romp through social and culinary history, packed with color photographs and illustrations.

The Restaurant: A 2,000-Year History of Dining Out ― The American Edition

Business & Money

Industries

Diversion Books

Award-winning food critic and writer William Sitwell chronicles the fascinating global history of eating out, from the Roman wine taverns of ancient Pompeii to today's high-tech molecular gastronomy. Have you ever wondered where the first coffee shop sprung up, or when the sushi conveyor belt was invented? Unbelievably, the global history of the dining establishment has never been told - until now.&nbsp; Journeying 2,000 years into the past, acclaimed food critic and writer William Sitwell artfully traces the earliest origins of the widespread cultural practice of eating out, from its most basic to most sophisticated forms. Whether he's traversing the inns and taverns of Pompeii before its destruction in AD 79, witnessing the tumultuous emergence of fine dining during the French Revolution, or recounting the mid-20th-century invention of the taco machine in New York City, Sitwell's engaging prose gives listeners a front-row seat to the restaurant experience across cultures and millennia. He identifies the 10 most influential restaurant dishes of all time and follows the fashions that shape the way we dine, meeting the restaurateurs of today and yesterday whose establishments shaped society for good or ill. And after offering a wry history of the world through the prism of the eatery, he ponders its exciting future.&nbsp; Chefs, critics, restaurateurs, and foodies alike will delight in all the sweet and savory details offered up in this lively and highly absorbing romp through social and culinary history.

The Restaurant: A 2,000-Year History of Dining Out

Audible Studios on Brilliance Audio

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