A01=Nathalie Cooke
Auguste Escoffier
Author_Nathalie Cooke
bills of fare
Carlton Hotel
Category=JBCC4
Category=NHTB
Category=WB
chop suey cuisine
Coca-Cola
culinary sensations
Daniel Spoerri
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
food
food history
food industry
food menus
history
history of food
Macy's
meals
menu
menus
restaurants
smoking ban
tablescapes
turtle soup
Product details
- ISBN 9781836390671
- Dimensions: 190 x 250mm
- Publication Date: 17 Mar 2025
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Hardback
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Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History provides glimpses into the meals enjoyed by royalty and rogues, and by those celebrating special occasions or sampling new culinary sensations. It describes food prepared for the great and the good, meals served during sieges and tablescapes immortalized in art. It explores how menus entertain adults, link food with play for children, reflect changing notions of health and highlight the enduring human need to make meals meaningful. Lavishly illustrated, this book offers an engaging exploration of why menus matter and the stories they tell, appealing to food lovers and general readers, as well as professionals in the food industry.
Nathalie Cooke is Professor of English at McGill University in Montreal, Canada. Her books include Canadian Literary Fare (with Shelley Boyd, 2023), winner of the 2024 Gabrielle Roy Prize, and What’s to Eat? Entrées in Canadian Food History (2009).
