Sandwich
by Bee Wilson
Reaktion Books, 2010

The humble peanut butter and jelly or bologna and cheese or corned beef on rye—no matter your cooking expertise, chances are you’ve made and eaten countless sandwiches in your lifetime. It’s quick, it’s simple, and it’s open to infinite variety and inventiveness. If there’s something bread- or bun-like in your cupboard, there is a sandwich waiting to happen.

Though sandwiches are a near-universal food, their origin can be traced to a very precise historical figure: John Montagu, the Fourth Earl of Sandwich, who, sometime before 1762 being too busy to stop for dinner, asked for some cold beef to be brought to him between two slices of bread. In Sandwich,award-winning food writer Bee Wilson unravels the mystery of how the Earl invented this most elementary but delicious way of eating. Wilson explores what sandwiches might have been like before the eighteenth century, why the name sandwich stuck, and how the Earl’s invention took off so quickly around the globe.

Wilson brings together a wealth of material to trace how the sandwich has evolved, looking at sandwiches around the world, from the decadent meatball hoagie to the dainty cucumber tea sandwich. Loved the world over, this popular food has surprisingly never before been the subject of a book-length history until now.

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Leonardo, The Last Supper
by Pinin Brambilla Barcilon and Pietro C. Marani
translated by Harlow Tighe
University of Chicago Press, 2001
Leonardo's Last Supper, one of the most important works of the Renaissance if not all of Western art, was painted between 1494 and 1498 in the refectory of Santa Maria delle Grazie in Milan. From the moment that the prior at the monastery complained to Leonardo that the work was taking too long, the Last Supper has endured centuries of controversy, neglect, and difficulty. Leonardo, The Last Supper, translated from the Italian, is the definitive document of the recently completed project to reverse these centuries of decline by restoring the painting and preserving it in a manner that generations of conservators have failed to do.

The technical problems with the Last Supper began as soon as Leonardo started to paint it. He jettisoned the traditional fresco technique of applying paint to wet plaster, a method unsuited to Leonardo's slow and thorough execution, and created the work instead with an experimental technique that involved painting directly on the dry plaster. With this renegade method, Leonardo rendered one of the most enduring painting techniques volatile and unstable. Added to this initial complication have been centuries of pollution, tourists, candle smoke, and the ravages of age, not to mention food fights in the refectory staged by Napoleonic soldiers and Allied bombs in 1943. By the middle of the twentieth century, the Last Supper was in desperate need of a complete restoration.

Pinin Brambilla Barcilon was chosen to head this twenty-year project, and Leonardo, The Last Supper is the official record of her remarkable effort. It first documents the cleaning and removal of the overpainting performed in the other attempts at restoration and then turns to Barcilon's meticulous additions in watercolor, which were based on Leonardo's preparatory drawings, early copies of the painting, and contemporary textual descriptions. This book presents full-scale reproductions of details from the fresco that clearly display and distinguish Leonardo's hand from that of the restorer. With nearly 400 sumptuous color reproductions, the most comprehensive technical documentation of the project by Barcilon, and an introductory essay by art historian and project codirector Pietro C. Marani that focuses on the history of the fresco, Leonardo, The Last Supper is an invaluable historic record, an extraordinarily handsome book, and an essential volume for anyone who appreciates the beauty, technical achievements, and fate of Renaissance painting.


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The Breakfast Book
by Andrew Dalby
Reaktion Books, 2013
You’ve heard it from doctors, nutritionists, and your mom: breakfast is the most important meal of the day. It’s also one of the most diverse, varying greatly from family to family and region to region, even while individuals tend to eat the same thing every day. While Americans traditionally like to chow down on eggs, cereal, and doughnuts, the Japanese eat rice and miso soup, and New Zealanders enjoy porridge. But while we know bacon and sausage links belong alongside pancakes and waffles in the early morning hours, we don’t know how breakfast came to be. Taking a multifaceted approach to the story of the morning meal, The Breakfast Book collects narratives of breakfast in an attempt to pin down the mottled history of eating in the A.M.
 
In search of what people have thought and written—and tasted—about breakfast, Andrew Dalby traces the meal’s origins back to the Neolithic revolution. He follows the trail of toast crumbs from the ancient Near East and classical Greece to modern Europe and across the globe, rediscovering stories of breakfast in three thousand years of fiction, memoirs, and art. Using a multitude of entertaining breakfast facts, anecdotes, and images, he reveals why breakfast is so often the backdrop for unexpected meetings, why so many people eat breakfast out, and why this often silent meal is also so reassuring.
 
Featuring a selection of historic and contemporary breakfast recipes from around the world, The Breakfast Book is the first book to explore the history of this inimitable meal and will make an ideal morning companion to crumpets, deviled kidneys, and spanakopita alike.
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Always Put in a Recipe and Other Tips for Living from Iowa's Best-Known Homemaker
by Evelyn Birkby
University of Iowa Press, 2012
In 1949, Iowa farm wife Evelyn Birkby began to write a weekly column entitled “Up a Country Lane” for the Shenandoah Evening Sentinel, now called the Valley News. Sixty-three years, one Royal typewriter, and five computers later, she is still creating a weekly record of the lives and interests of her family, friends, and neighbors. Her perceptive, closely observed columns provide a multigenerational biography of rural and small-town life in the Midwest over decades of change. Now she has sifted through thousands of columns to give us her favorites, guaranteed to delight her many longtime and newfound fans.
 
Evelyn begins with her very first column, whose focus on the Christmas box prepared by a companionable group of farm wives, the constant hard work of farming, and an encounter with an elderly stranger over a yard of red gingham sets the tone for future columns. Optimistic even in the wake of sorrow, generous-spirited but not smug, humorous but not folksy, wise but not preachy, Evelyn welcomes the adventures and connections that each new day brings, and she masterfully shares them with her readers.
 

Tales of separating cream on the back porch at Cottonwood Farm, raising a teddy bear of a puppy in addition to a menagerie of other animals, surviving an endless procession of Cub and Boy Scouts, appreciating a little boy’s need to take his toy tractor to church, blowing out eggs to make an Easter egg tree, shopping for bargains on the day before Christmas, camping in a converted Model T “house car,” and adjusting to the fact of one’s tenth decade of existence all merge to form a world composed of kindness and wisdom with just enough humor to keep it grounded. Recipes for such fare as Evelyn’s signature Hay Hand Rolls prove that the young woman who was daunted by her editor’s advice to “put in a recipe every week” became a talented cook. Each of the more than eighty columns in this warmhearted collection celebrates not a bygone era tinged with sentimentality but a continuing tradition of neighborliness, Midwest-nice and Midwest-sensible. 

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Dinner Roles
by Sherrie A. Inness
University of Iowa Press, 2001

Who cooks dinner in American homes? It's no surprise that “Mom” remains the overwhelming answer. Cooking and all it entails, from grocery shopping to chopping vegetables to clearing the table, is to this day primarily a woman's responsibility. How this relationship between women and food developed through the twentieth century and why it has endured are the questions Sherrie Inness seeks to answer in Dinner Roles: American Women and Culinary Culture.

By exploring a wide range of popular media from the first half of the twentieth century, including cookbooks, women's magazines, and advertisements, Dinner Roles sheds light on the network of sources that helped perpetuate the notion that cooking is women's work. Cookbooks and advertisements provided valuable information about the ideals that American society upheld. A woman who could prepare the perfect Jell-O mold, whip up a cake with her new electric mixer, and still maintain a spotless kitchen and a sunny disposition was the envy of other housewives across the nation.

Inness begins her exploration not with women but with men-those individuals often missing from the kitchen who were taught their own set of culinary values. She continues with the study of juvenile cookbooks, which provided children with their first cooking lessons. Chapters on the rise of electronic appliances, ethnic foods, and the 1950s housewife all add to our greater understanding of women's evolving roles in American culinary culture.

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Naked Lunch @ 50
edited by Oliver Harris and Ian MacFadyen
Southern Illinois University Press, 2009

Naked Lunch was banned, castigated, and recognized as a work of genius on its first publication in 1959, and fifty years later it has lost nothing of its power to astonish, shock, and inspire. A lacerating satire, an exorcism of demons, a grotesque cabinet of horrors, it is the Black Book of the Beat Generation, the forerunner of the psychedelic counterculture, and a progenitor of postmodernism and the digital age. A work of excoriating laughter, linguistic derangement, and transcendent beauty, it remains both influential and inimitable. 

This is the first book devoted in its entirety to William Burroughs’ masterpiece, bringing together an international array of scholars, artists, musicians, and academics from many fields to explore the origins, writing, reception, and complex meanings of Naked Lunch. Tracking the legendary book from Texas and Mexico to New York, Tangier, and Paris, Naked Lunch@50 significantly advances our understanding and appreciation of this most elusive and uncanny of texts.

           

Contributors:

Contributors:

Keith Albarn

Eric Andersen

Gail-Nina Anderson

Théophile Aries

Jed Birmingham

Shaun de Waal

Richard Doyle

Loren Glass

Oliver Harris

Kurt Hemmer

Allen Hibbard

Rob Holton

Andrew Hussey

Rob Johnson

Jean-Jacques Lebel

Ian MacFadyen

Polina Mackay

Jonas Mekas

Barry Miles

R. B. Morris

Timothy S. Murphy

Jurgen Ploog

Davis Schneiderman

Jennie Skerl

DJ Spooky

Philip Taaffe

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Lunch With a Bigot
by Amitava Kumar
Duke University Press, 2015
To be a writer, Amitava Kumar says, is to be an observer. The twenty-six essays in Lunch with a Bigot are Kumar's observations of the world put into words. A mix of memoir, reportage, and criticism, the essays include encounters with writers Salman Rushdie and Arundhati Roy, discussions on the craft of writing, and a portrait of the struggles of a Bollywood actor. The title essay is Kumar's account of his visit to a member of an ultra-right Hindu organization who put him on a hit-list. In these and other essays, Kumar tells a broader story of immigration, change, and a shift to a more globalized existence, all the while demonstrating how he practices being a writer in the world.
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