Jews Welcome Coffee: Tradition and Innovation in Early Modern Germany
Historian Robert Liberles uncovers new stories of lower class German Jewish citizens forgotten by history through the lens of coffee.
Book Archives
Coffee
Claudia Roden, anthropologist and cookbook author, writes on the historical pathways of coffee, from root to recipe.
A Rich Brew: How Cafés Created Modern Jewish Culture
Literary scholar Shachar M. Pinsker visits 20th century cafes to find the origins of the Jewish and Israeli modernist movement.
Coffee and Coffeehouses: The Origins of a Social Beverage in the Medieval Near East
Professor Ralph Hattox tracks the development of the coffeehouse as a social entity in the Ottoman empire from religious stimulant to kiosks.
Extra Virginity: The Sublime and Scandalous World of Olive Oil
Tom Muller, an American writer, explores the world of fraudulent olive oil in this book and helps readers seek out the “real” EVOO.
A Guide to Olive Oil and Olive Oil Tasting: Learn How to Select, Store and Taste Olive Oil With This Simple and Informative Guide
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.
Handbook of Olive Oil: Analysis and Properties
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.
Flavor: The Science of Our Most Neglected Sense
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?”
A Guide to Olive Oil, Food and Wine Pairing: Learn How to Pair Olive Oil, Food and Wine with this Simple and Informative Guide
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.
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
“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.