Historian Robert Liberles uncovers new stories of lower class German Jewish citizens forgotten by history through the lens of coffee.
Claudia Roden, anthropologist and cookbook author, writes on the historical pathways of coffee, from root to recipe.
Literary scholar Shachar M. Pinsker visits 20th century cafes to find the origins of the Jewish and Israeli modernist movement.
Professor Ralph Hattox tracks the development of the coffeehouse as a social entity in the Ottoman empire from religious stimulant to kiosks.
Tom Muller, an American writer, explores the world of fraudulent olive oil in this book and helps readers seek out the “real” EVOO.
This book offers a straightforward approach to understanding the steps of olive oil production, how the oil’s graded, and how to buy better bottles.
This volume is an essential work in the field of olive oil. Chapters covering areas such as growing olives for oil, lipid metabolism in olives, and olive oil oxidation are written by scientists primarily based in Europe.
Science reporter Bob Holmes starts this approachable book – on the science of flavor – with the question: “Have you ever wondered why beer and salted peanuts go so well together?”
In this companion to “A Guide to Olive Oil and Olive Oil Tasting”, sommelier and olive oil expert Orietta Gianjorio shows readers how to pair olive oil with food and wine.
“Anyone can cook anything and make it delicious,” promises writer and chef Samin Nosrat in this acclaimed book, which bridges the gap between cookbook, illustrated guide, and educational manual.