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This groundbreaking volume explores two early and opposing Spanish medical perspectives on chocolate and other New World substances. In the early 1600s, doctors Bartolomé Marradón and Antonio Colmenero de Ledesma returned from travels to the Americas with starkly different views: Marradón cautioned against tobacco and offered only limited approval of chocolate, while Colmenero vigorously defended chocolate’s health benefits. Their writings, translated and circulated across Europe, helped transform chocolate from a medicinal drink into a global commodity. Featuring the first bilingual edition of Marradón’s Dialogue (1618)—in full Spanish and English—and a new bilingual presentation of Colmenero’s influential Curious Treatise (1631), this book provides rare insight into early modern medical thought, cultural exchange, and the globalization of taste. Essential for readers of food history, early modern medicine, and transatlantic interchange, it uniquely reveals how debates over health, culture, and commerce brewed in a cup of chocolate.

Published by Bucknell University Press. Distributed worldwide by Rutgers University Press.

The top joint in Texas shares its secrets to award-winning barbecue.

Goldee's Bar-B-Q, which sits in a quiet corner of Dallas–Fort Worth, opened only a few weeks before COVID-19 closed the dining room, and for months the restaurant eked out a living with curbside service and catering. The owners didn’t expect their barbecue to be crowned the best in the state by Texas Monthly, yet they earned that honor in 2021. What separates Goldee's from other joints is their pitmasters’ attention to craft and an inclusive attitude toward sharing their work. They understand that the secret ingredient in barbecue is not a particular spice in the rub, but hours of paying attention to fire and meat.

Goldee’s Bar-B-Q shows you how to make classics such as brisket, ribs, sausages, beans, coleslaw, potato salad, and banana pudding. Goldee’s pitmasters share how to trim, season, and smoke meat, as well as tips for managing a fire and monitoring temperature, which are key to elevating your barbecue. Goldee’s Bar-B-Q also captures the heart of the restaurant, the story of best friends coming together to make a place where they could share their love of cooking. A must-have for barbecue aficionados, meat lovers, and chefs looking to perfect their techniques, Goldee’s Bar-B-Q will help you make your barbecue exceptional.

To the Menominee people, the "good seeds” of life are the manomin, or wild rice, that also gives the tribe its name. In this unique food memoir, Tribal member Thomas Pecore Weso takes readers on a cook’s journey through Wisconsin’s North Woods tribal lands, connecting Menominee food—beaver, trout, blackberry, wild rice, maple sugar, partridge—to the colorful individuals who taught him Indigenous values and traditions. Featuring more than forty recipes, Good Seeds keeps those traditions alive for future generations.

With a rare perspective as a Native American anthropologist and artist, Weso mixes a poignant personal story with the seeds of Menominee cooking traditions. He tells of the foods and the people who helped shape the person he became. His grandfather Moon was a medicine man, whose morning prayers formed the foundation for all the day’s meals. His grandmother Jennie “made fire” each morning in a wood-burning stove and oversaw huge breakfasts of wild game, fish, and fruit pies. His uncles taught him to hunt bear, deer, squirrels, raccoons, and skunks for the daily larder. Along with authentic family recipes, Weso recalls favorite foods served at the Menominee fair and at local diners.

In Good Seeds, adventurous cooks will gain insight and inspiration from Weso’s recipes, and readers of all stripes will appreciate the often-humorous stories about reservation life during the mid-twentieth century.

Delicious authentic recipes revised for the modern kitchen

Desserts have always been a fixture at the American table, inspiring pleasant lingering over a cup of coffee and just one more scrumptious bite. From colonial specialties to old-time country favorites, this book presents a complete collection of more than two hundred mouthwatering delights.

Cooking expert Beatrice Ojakangas has researched original sources from across the country to recapture the delicious tastes of Lemon Icebox Cake, Applesauce Crisp, and Rhubarb-Strawberry Pie. Along with each recipe, Ojakangas shares fascinating stories and little-known facts about the history of the dessert. The recipes have been tested and updated for easy preparation with today’s ingredients and techniques, and this book also offers practical advice on buying fresh fruits and cooking pudding. From Yankee Apple Snow to Creole Sweet Potato Pie, Great Old-Fashioned American Desserts provides an enticing tour of the desserts of America’s rich food heritage.