The first in a series focusing on cookbooks as more than just recipe books. Stay tuned for upcoming themes such as Historical Cookbooks, Regional Cookbooks, Chef/Restaurant-focused Cookbooks, Celebrity Cookbooks, etc. … Read More
Do you consider recipes thought-provoking? Have you ever read a cookbook from cover to cover? Can one really cry over a recipe collection? Honey Cake & Latkes: Recipes from the … Read More
There’s no need for long introductions when it comes to Business Librarian Becky Diamond (BLD), accomplished author and productive blogger. However, Books We Read (BWR) took the opportunity to get … Read More
For many Americans, cookies, cakes and pies are the desserts most often associated with Christmas. But if we traveled back in time to the Victorian era, it was plum pudding … Read More
“Feel like rearranging the deck chairs?” we used to ask in my library when we saw the writing on the wall about its sad demise. It was around that time … Read More
I’ve been reading American Cuisine: And How it Got This Way by Paul Freedman. It delves into the history of “American” cuisine and how it was shaped by the country’s … Read More
“Food fiction” is a broad genre that can include nuances of other categories such as humor, mystery, romance, history, self-reflection, etc. The list is endless. As a foodie, I’m always … Read More
I love the spicy-sweet aroma of gingerbread baking in the oven. It permeates the whole house and lingers pleasantly afterwards, marking the arrival of the holiday season with its delicious … Read More
When we bite into an apple or enjoy a dish of decadent vanilla ice cream, we’re typically not thinking about the backstories of these foods. We choose them for sustenance … Read More
In addition to my position at Rutgers as a part-time business librarian, I am also a food writer and historian. While the vocations might not seem connected, they really do … Read More