Chocolate is a delectable journey into the world of chocolate–from manufacturing to marketing, French boutiques to American multinationals.
In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol.
In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know and dives into the hidden history of food.
A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola.
In Cooked, Michael Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth— to transform the stuff of nature into delicious things to eat and drink.