-
Words to Eat By
- Five Foods and the Culinary History of the English Language
- Narrated by: Carolyn Cook
- Length: 9 hrs and 34 mins
Failed to add items
Add to Cart failed.
Add to Wish List failed.
Remove from wishlist failed.
Adding to library failed
Follow podcast failed
Unfollow podcast failed
Get 2 free audiobooks during trial.
Buy for $24.95
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
Publisher's summary
You may be what you eat, but you're also what you speak, and English food words tell a remarkable story about the evolution of our language and culinary history, revealing a vital collision of cultures alive and well from the time Caesar first arrived on British shores to the present day.
Words to Eat By explores the remarkable stories behind five of our most basic food words, words which reveal fascinating aspects of the evolution of the English language and our powerful associations with certain foods. Using sources that vary from Roman histories and early translations of the Bible to Julia Child's recipes and Frank Bruni's restaurant reviews, Ina Lipkowitz shows how saturated with French and Italian names the English culinary vocabulary is, "from a la carte to zabaglione." But the words for our most basic foodstuffs - bread, meat, milk, leek, and apple - are still rooted in Old English and Words to Eat By reveals how exceptional these words and our associations with the foods are. As Lipkowitz says, "the resulting stories will make readers reconsider their appetites, the foods they eat, and the words they use to describe what they want for dinner, whether that dinner is cooked at home or ordered from the pages of a menu."
Contagious with information, this remarkable book pulls profound insights out of simple phenomena, offering an analysis of our culinary and linguistic heritage that is as accessible as it is enlightening.
Listeners also enjoyed...
-
Taste
- My Life Through Food
- By: Stanley Tucci
- Narrated by: Stanley Tucci
- Length: 6 hrs and 50 mins
- Unabridged
-
Overall
-
Performance
-
Story
Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them. Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York.
-
-
Should include a pdf of recipes
- By Jen Griffin on 10-23-21
By: Stanley Tucci
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
-
Animal, Vegetable, Miracle
- A Year of Food Life
- By: Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
- Narrated by: Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
- Length: 14 hrs and 35 mins
- Unabridged
-
Overall
-
Performance
-
Story
When Barbara Kingsolver and her family move from suburban Arizona to rural Appalachia, they take on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume. Animal, Vegetable, Miracle follows the family through the first year of their experiment.
-
-
mixed feelings
- By pterion on 11-15-07
By: Barbara Kingsolver, and others
-
The Third Plate
- Field Notes on the Future of Food
- By: Dan Barber
- Narrated by: Dan Barber
- Length: 14 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times best-selling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”.
-
-
I don't think I'm the intended market for the book
- By Steve Word on 06-03-14
By: Dan Barber
-
The Blue Zones Solution
- Eating and Living Like the World's Healthiest People
- By: Dan Buettner
- Narrated by: Joe Barrett
- Length: 7 hrs and 5 mins
- Unabridged
-
Overall
-
Performance
-
Story
Dan Buettner, the New York Times best-selling author of The Blue Zones, lays out a proven plan to maximize your health based on the practices of the world's healthiest people. For the first time, Buettner reveals how to transform your health using smart eating and lifestyle habits gleaned from new research on the diets, eating habits, and lifestyle practices of the communities he's identified as "Blue Zones"—those places with the world's longest-lived and thus healthiest people.
-
-
Good Info, Well Presented
- By Soozzone on 06-29-15
By: Dan Buettner
-
The Language of Food
- A Linguist Reads the Menu
- By: Dan Jurafsky
- Narrated by: Steven Menasche
- Length: 6 hrs and 15 mins
- Unabridged
-
Overall
-
Performance
-
Story
Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a micro-universe of marketing language on the back of a bag of potato chips.
-
-
Highly interesting but a lot of fluff
- By cpip on 01-24-15
By: Dan Jurafsky
-
Taste
- My Life Through Food
- By: Stanley Tucci
- Narrated by: Stanley Tucci
- Length: 6 hrs and 50 mins
- Unabridged
-
Overall
-
Performance
-
Story
Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them. Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York.
-
-
Should include a pdf of recipes
- By Jen Griffin on 10-23-21
By: Stanley Tucci
-
Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
-
-
A bit bland
- By Mark on 12-12-14
By: Michael Pollan
-
Animal, Vegetable, Miracle
- A Year of Food Life
- By: Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
- Narrated by: Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
- Length: 14 hrs and 35 mins
- Unabridged
-
Overall
-
Performance
-
Story
When Barbara Kingsolver and her family move from suburban Arizona to rural Appalachia, they take on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume. Animal, Vegetable, Miracle follows the family through the first year of their experiment.
-
-
mixed feelings
- By pterion on 11-15-07
By: Barbara Kingsolver, and others
-
The Third Plate
- Field Notes on the Future of Food
- By: Dan Barber
- Narrated by: Dan Barber
- Length: 14 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Today’s optimistic farm-to-table food culture has a dark secret: The local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times best-selling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”.
-
-
I don't think I'm the intended market for the book
- By Steve Word on 06-03-14
By: Dan Barber
-
The Blue Zones Solution
- Eating and Living Like the World's Healthiest People
- By: Dan Buettner
- Narrated by: Joe Barrett
- Length: 7 hrs and 5 mins
- Unabridged
-
Overall
-
Performance
-
Story
Dan Buettner, the New York Times best-selling author of The Blue Zones, lays out a proven plan to maximize your health based on the practices of the world's healthiest people. For the first time, Buettner reveals how to transform your health using smart eating and lifestyle habits gleaned from new research on the diets, eating habits, and lifestyle practices of the communities he's identified as "Blue Zones"—those places with the world's longest-lived and thus healthiest people.
-
-
Good Info, Well Presented
- By Soozzone on 06-29-15
By: Dan Buettner
-
The Language of Food
- A Linguist Reads the Menu
- By: Dan Jurafsky
- Narrated by: Steven Menasche
- Length: 6 hrs and 15 mins
- Unabridged
-
Overall
-
Performance
-
Story
Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a micro-universe of marketing language on the back of a bag of potato chips.
-
-
Highly interesting but a lot of fluff
- By cpip on 01-24-15
By: Dan Jurafsky
-
French Women Don't Get Fat
- The Secret of Eating for Pleasure
- By: Mireille Guiliano
- Narrated by: Kathe Mazur
- Length: 7 hrs and 20 mins
- Unabridged
-
Overall
-
Performance
-
Story
French women don't get fat, but they do eat bread and pastry, drink wine, and regularly enjoy three-course meals. In her delightful tale, Mireille Guiliano unlocks the simple secrets of this "French paradox", how to enjoy food and stay slim and healthy. Hers is a charming, sensible, and powerfully life-affirming view of health and eating for our times.
-
-
Disappointing
- By JWS on 08-09-06
-
The President’s Kitchen Cabinet
- The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas
- By: Adrian Miller
- Narrated by: Ron Butler
- Length: 9 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
James Beard award - winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.
-
-
Disappointed
- By TS on 08-17-21
By: Adrian Miller
-
Prof. Arnold Ehret's Mucusless Diet Healing System: Annotated, Revised, and Edited by Prof. Spira
- By: Arnold Ehret
- Narrated by: Justin Fraction
- Length: 5 hrs and 38 mins
- Unabridged
-
Overall
-
Performance
-
Story
Discover the simplest and most powerful natural lifestyle secret that has improved the lives of thousands! Prof. Arnold Ehret's Mucusless Diet Healing System: Annotated, Revised, and Edited by Prof. Spira contains one of the most profound revelations of the 21st century: that mucus-forming foods are unnatural for us to eat and are the fundamental cause of many human illnesses.
-
-
Great book, terrible reading
- By I. Tobys on 11-08-17
By: Arnold Ehret
-
The Omnivore's Dilemma
- Young Readers Edition
- By: Michael Pollan
- Narrated by: MacLeod Andrews
- Length: 7 hrs and 32 mins
- Unabridged
-
Overall
-
Performance
-
Story
“What’s for dinner"? seemed like a simple question - until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering, this young listeners’ adaptation of Pollan’s famous food-chain exploration encourages kids to consider the personal and global health implications of their food choices. The Omnivore’s Dilemma serves up a bold message to the generation that needs it most: It’s time to take charge of our national eating habits - and it starts with you.
-
-
So glad I finally read this book!
- By CourtneyWNY on 02-21-17
By: Michael Pollan
-
Eating on the Wild Side
- The Missing Link to Optimum Health
- By: Jo Robinson
- Narrated by: Erin Bennett
- Length: 11 hrs and 1 min
- Unabridged
-
Overall
-
Performance
-
Story
In an engaging blend of science and story, Robinson describes how and when we transformed the food in the produce aisles. Wild apples, for example, have from three to 100 times more antioxidants than Galas and Honeycrisps. How do we begin to recoup the losses of essential nutrients? By "eating on the wild side" - choosing present-day fruits and vegetables that come closest to the nutritional bounty of their wild ancestors. Robinson explains that many of these jewels of nutrition are hiding in plain sight in our supermarkets, farmers markets, and U-pick orchards.
-
-
A Fantastic Food Science Book
- By Sara on 01-15-15
By: Jo Robinson
-
The Dorito Effect
- The Surprising New Truth About Food and Flavor
- By: Mark Schatzker
- Narrated by: Chris Patton
- Length: 8 hrs and 17 mins
- Unabridged
-
Overall
-
Performance
-
Story
In The Dorito Effect, Mark Schatzker shows us how our approach to the nation's number-one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs. Instead we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition.
-
-
In the shadow of Salt, Sugar, Fat by Michael Moss
- By Graham on 09-08-15
By: Mark Schatzker
-
The OMD Plan
- The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet
- By: Suzy Amis Cameron, Dean Ornish MD - foreword
- Narrated by: Suzy Amis Cameron, Dean Ornish, Rebecca Amis
- Length: 8 hrs and 23 mins
- Unabridged
-
Overall
-
Performance
-
Story
Suzy Amis Cameron - environmental advocate, former actor, and mom of five - presents an accessible guide for you to improve your health and shrink your personal carbon footprint simply by swapping one meat- and dairy-based meal for a plant-based one every day.
-
-
Definitely worth the money!!!
- By AnG on 08-19-20
By: Suzy Amis Cameron, and others
-
Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- By: Matt Goulding
- Narrated by: Will Damron
- Length: 7 hrs and 49 mins
- Unabridged
-
Overall
-
Performance
-
Story
An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
-
-
Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
-
Eating for England
- The Delights and Eccentricities of the British at Table
- By: Nigel Slater
- Narrated by: Nigel Slater
- Length: 6 hrs and 24 mins
- Unabridged
-
Overall
-
Performance
-
Story
The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.
-
-
A Must-Hear!
- By Laura on 07-04-08
By: Nigel Slater
-
Provence A-Z
- A Francophile's Essential Handbook
- By: Peter Mayle
- Narrated by: John Lee
- Length: 9 hrs and 47 mins
- Unabridged
-
Overall
-
Performance
-
Story
An indispensable, richly informative, and always entertaining audio sourcebook on Provence, by the writer who has made the region his own. Though organized from A to Z, this is hardly a conventional work of reference. It is rather a selection of those aspects of Provence that Peter Mayle, in almost 20 years there, has found to be the most interesting, curious, delicious, or down-right fun.
-
-
A review of all things "Provencale"
- By Dennis on 08-13-08
By: Peter Mayle
-
High on the Hog
- A Culinary Journey from Africa to America
- By: Jessica B. Harris
- Narrated by: Jessica Harris
- Length: 8 hrs and 59 mins
- Unabridged
-
Overall
-
Performance
-
Story
Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.
-
-
more of a history lesson than a culinary book
- By Scott Johnson on 09-02-15
-
The Taste of Conquest
- The Rise and Fall of the Three Great Cities of Spice
- By: Michael Krondl
- Narrated by: Todd McLaren
- Length: 10 hrs and 34 mins
- Unabridged
-
Overall
-
Performance
-
Story
In this engaging, anecdotal history of food, world conquest, and desire, a chef-turned-journalist tells the story of three legendary cities, Venice, Lisbon, and Amsterdam, that transformed the globe in the quest for spice.
-
-
Not that bad.
- By EmperorTab on 10-19-08
By: Michael Krondl
Related to this topic
-
Milk!
- A 10,000-Year Food Fracas
- By: Mark Kurlansky
- Narrated by: Brian Sutherland
- Length: 12 hrs and 38 mins
- Unabridged
-
Overall
-
Performance
-
Story
Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
-
-
Horrible narration nearly kills Kurlansky
- By Scarlatti's Muse on 05-15-18
By: Mark Kurlansky
-
Eight Flavors
- The Untold Story of American Cuisine
- By: Sarah Lohman
- Narrated by: Sarah Lohman
- Length: 8 hrs and 33 mins
- Unabridged
-
Overall
-
Performance
-
Story
The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. 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. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
-
-
Great read... Terrible accents
- By S. Macklin on 12-14-18
By: Sarah Lohman
-
Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
-
Overall
-
Performance
-
Story
In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
-
-
Wanted to like this
- By Irene on 02-13-21
By: Andrew Coe
-
Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
-
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
High on the Hog
- A Culinary Journey from Africa to America
- By: Jessica B. Harris
- Narrated by: Jessica Harris
- Length: 8 hrs and 59 mins
- Unabridged
-
Overall
-
Performance
-
Story
Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.
-
-
more of a history lesson than a culinary book
- By Scott Johnson on 09-02-15
-
Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
-
Overall
-
Performance
-
Story
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
-
-
Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
-
Milk!
- A 10,000-Year Food Fracas
- By: Mark Kurlansky
- Narrated by: Brian Sutherland
- Length: 12 hrs and 38 mins
- Unabridged
-
Overall
-
Performance
-
Story
Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.
-
-
Horrible narration nearly kills Kurlansky
- By Scarlatti's Muse on 05-15-18
By: Mark Kurlansky
-
Eight Flavors
- The Untold Story of American Cuisine
- By: Sarah Lohman
- Narrated by: Sarah Lohman
- Length: 8 hrs and 33 mins
- Unabridged
-
Overall
-
Performance
-
Story
The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. 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. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.
-
-
Great read... Terrible accents
- By S. Macklin on 12-14-18
By: Sarah Lohman
-
Chop Suey
- A Cultural History of Chinese Food in the United States
- By: Andrew Coe
- Narrated by: Eric Martin
- Length: 8 hrs and 16 mins
- Unabridged
-
Overall
-
Performance
-
Story
In 1784, passengers on the ship Empress of China became the first Americans to land in China and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States - by far the most plentiful among all our ethnic eateries. Now, in Chop Suey, Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.
-
-
Wanted to like this
- By Irene on 02-13-21
By: Andrew Coe
-
Consider the Fork
- A History of How We Cook and Eat
- By: Bee Wilson
- Narrated by: Alison Larkin
- Length: 11 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.
-
-
For the foodie/science geek/history buff in you
- By Nothing really matters on 08-30-14
By: Bee Wilson
-
High on the Hog
- A Culinary Journey from Africa to America
- By: Jessica B. Harris
- Narrated by: Jessica Harris
- Length: 8 hrs and 59 mins
- Unabridged
-
Overall
-
Performance
-
Story
Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.
-
-
more of a history lesson than a culinary book
- By Scott Johnson on 09-02-15
-
Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
-
Overall
-
Performance
-
Story
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
-
-
Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
-
The Taste of Empire
- How Britain's Quest for Food Shaped the Modern World
- By: Lizzie Collingham
- Narrated by: Jennifer M. Dixon
- Length: 12 hrs and 3 mins
- Unabridged
-
Overall
-
Performance
-
Story
In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.
-
-
Overall really interesting and informative
- By Amazon Customer on 01-01-21
-
Meathooked
- The History and Science of Our 2.5-Million-Year Obsession with Meat
- By: Marta Zaraska
- Narrated by: Emily Durante
- Length: 8 hrs and 24 mins
- Unabridged
-
Overall
-
Performance
-
Story
One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us.
-
-
A very interesting book on why we crave meat.
- By Amazon Customer on 05-23-16
By: Marta Zaraska
-
The Blue Zones Solution
- Eating and Living Like the World's Healthiest People
- By: Dan Buettner
- Narrated by: Joe Barrett
- Length: 7 hrs and 5 mins
- Unabridged
-
Overall
-
Performance
-
Story
Dan Buettner, the New York Times best-selling author of The Blue Zones, lays out a proven plan to maximize your health based on the practices of the world's healthiest people. For the first time, Buettner reveals how to transform your health using smart eating and lifestyle habits gleaned from new research on the diets, eating habits, and lifestyle practices of the communities he's identified as "Blue Zones"—those places with the world's longest-lived and thus healthiest people.
-
-
Good Info, Well Presented
- By Soozzone on 06-29-15
By: Dan Buettner
-
The Taste of Conquest
- The Rise and Fall of the Three Great Cities of Spice
- By: Michael Krondl
- Narrated by: Todd McLaren
- Length: 10 hrs and 34 mins
- Unabridged
-
Overall
-
Performance
-
Story
In this engaging, anecdotal history of food, world conquest, and desire, a chef-turned-journalist tells the story of three legendary cities, Venice, Lisbon, and Amsterdam, that transformed the globe in the quest for spice.
-
-
Not that bad.
- By EmperorTab on 10-19-08
By: Michael Krondl
-
Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- By: Jonathan Kauffman
- Narrated by: George Newbern
- Length: 9 hrs and 13 mins
- Unabridged
-
Overall
-
Performance
-
Story
Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
-
-
If you grew up eating health food you'll love it
- By Susie Wyshak on 05-09-18
-
Ingredienti
- Marcella's Guide to the Market
- By: Marcella Hazan, Victor Hazan
- Narrated by: Elizabeth Wiley
- Length: 4 hrs and 55 mins
- Unabridged
-
Overall
-
Performance
-
Story
When Marcella Hazan died in 2013, the world mourned the passing of the "Godmother of Italian cooking". But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients - Ingredienti. Her husband and longtime collaborator Victor has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi.
-
-
Once again, Marcella Says
- By Victoria on 07-23-16
By: Marcella Hazan, and others
-
Eating for England
- The Delights and Eccentricities of the British at Table
- By: Nigel Slater
- Narrated by: Nigel Slater
- Length: 6 hrs and 24 mins
- Unabridged
-
Overall
-
Performance
-
Story
The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.
-
-
A Must-Hear!
- By Laura on 07-04-08
By: Nigel Slater
-
Short Course in Beer
- An Introduction to Tasting and Talking About the World's Most Civilized Beverage
- By: Lynn Hoffman
- Narrated by: Adam Verner
- Length: 6 hrs and 50 mins
- Unabridged
-
Overall
-
Performance
-
Story
Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.
-
-
An Ok Beer Book
- By AppleCedAR on 10-21-13
By: Lynn Hoffman
-
Steak
- One Man's Search for the World's Tastiest Piece of Beef
- By: Mark Schatzker
- Narrated by: Mike Lenz
- Length: 12 hrs
- Unabridged
-
Overall
-
Performance
-
Story
"Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen.
-
-
Journey into a deeper appreciation for beef
- By John Madany on 10-08-20
By: Mark Schatzker
-
The Kitchen Counter Cooking School
- How A Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
- By: Kathleen Flinn
- Narrated by: Marguerite Gavin
- Length: 8 hrs and 48 mins
- Unabridged
-
Overall
-
Performance
-
Story
After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
-
-
Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
-
The President’s Kitchen Cabinet
- The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas
- By: Adrian Miller
- Narrated by: Ron Butler
- Length: 9 hrs and 25 mins
- Unabridged
-
Overall
-
Performance
-
Story
James Beard award - winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.
-
-
Disappointed
- By TS on 08-17-21
By: Adrian Miller
-
A Square Meal
- A Culinary History of the Great Depression
- By: Jane Ziegelman, Andrew Coe
- Narrated by: Susan Ericksen
- Length: 10 hrs and 46 mins
- Unabridged
-
Overall
-
Performance
-
Story
The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished - shattering long-held assumptions about the limitlessness of the national larder.
-
-
Not entirely accurate title
- By Robert on 06-07-17
By: Jane Ziegelman, and others