Anna D. Jaroszyńska-Kirchmann, "Pierogi: An A...

High in the Lebanese mountains above Beirut sits Beit Trad, an eighteenth-century family home that Sarah Trad transformed into a guesthouse devoted to Levantine hospitality. The house brings together family history, Lebanese design, food, and the belief that welcoming someone int ...  Show more

We all love the desserts we grew up with-the ones tied to family, tradition, and the moments we remember most. But as much as we love those recipes, they don't always turn out the way we'd want. That's where this book comes in. From cakes and cookies to pies, breads, and more, ea ...  Show more

Our future diet will be shaped by diverse forces. It will be shaped by novel technologies, by geopolitical tensions, and the evolution of cultural preferences, by shocks to the status quo-- pandemics and economic strife, the escalation of the climate and ecological crises--and by ...  Show more

For thousands of years, humans have been in thrall to climate – it has dictated the crops we grow, the water we drink and even the diseases to which we might succumb. Rhiannon Davies speaks to Peter Frankopan about his new book that examines this crucial relationship, The Earth T ...  Show more

A look back at our changing diet and the ways and means in which we had to evolve ourselves and our technologies to succeed in the ever changing and differing environments of the world. 

Based on years of observation, ethnographic fieldwork, and countless shared meals, mother and son Merry White and Ben Wurgaft explore how our foods reach our plates and how every bite is part of a complex web of social meaning and value. From the Venetian spice trade to the Colum ...  Show more