Books on food culture

[Mosca]

I’ve read both, both highly recommended.

[Mosca]

I read this one, it’s really good.

[klflowers]

This is another one that I am going to pick up. My ex's cousins husband was gullah - he passed away a couple years ago - and man could he cook.

https://www.amazon.com/Gullah-Geechee-Home-Cooking-Matriarch/dp/1419758780/ref=asc_df_1419758780/?tag=hyprod-20&linkCode=df0&hvadid=533430572374&hvpos=&hvnetw=g&hvrand=10501246253110724850&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9013302&hvtargid=pla-1440767480064&psc=1&ref_=d6k_applink_bb_dls&dplnkId=a36eda7c-4d8e-4338-bc7d-2bee97205fbd

[STEbbq]

Follow-up: I'd recommend Salt: A World History.

https://www.amazon.com/Salt-World-History-Mark-Kurlansky/dp/0142001619/

There's zero discussion of BBQ, but it is a super-interesting and highly readable history of the development and uses of salt since ancient times. Lots of interesting details, and Mark is a skilled writer that keeps the story moving with compelling prose. A great vacation read.

[SheilaAnn]

Texas Larry +1000 for Chef Twitty’s book!

[FireMan]

Almost any book on Chinese cooking invokes history of the particular region you are dealing with. They seem to be as much on history as they are to do with the food. Ditto with Asian/Thai. I just picked up on on Kashmir, it also is loaded with cultural history. I do have a thing for Grace Young who has 3 books. She is a dear person, who lead me to the Wok Shop.

[STEbbq]

And it is $1.99 on the Kindle. Score! 😃

[WillTravelForFood]

Black Smoke was just awarded a James Beard award, if that helps encourage its readership.

[Draznnl]

Check out Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo: A Cookbook
Some great looking recipes and beautiful artwork as well as a glimpse into the culture of the time.

[Texas Larry]

Here are a couple I have enjoyed and learned from about cooking and bbq from African American culture.

Black Smoke; African Americans and the United States of Barbecue, by Adrian Miller.

The Cooking Gene; A Journey Through African American Cooking in the Old South, by Michael Twitty.

[Reds Fan 5]

Daniel Vaughn’s Prophets of Smoked Meat is excellent.

[hoovarmin]

"A Year in Provence" by Peter Mayle. "A Table in Tuscany" by Leslie Forbes

[STEbbq]

This is an excellent thread for those on vacation that need recommendations. I’d add High on the Hog and Smokelore.

https://pitmaster.amazingribs.com/forum/restaurants-and-butchers/cookbooks-videos/1186933-high-on-the-hog

https://pitmaster.amazingribs.com/forum/restaurants-and-butchers/cookbooks-videos/1125284-smokelore-book-review

I also just bought "Salt: A World History" thanks to the above recommendation. It is very good so far a few pages in.

Does anyone else want to add some new recommendations?

[RobertC]

Diana Kennedy, The Art of Mexican Cooking. And, of course, Marvin Harris' The Sacred Cow and the Abominable Pig. As a document of a place, time, and culture, MFK Fisher's How to Cook a Wolf. John McPhee originally intended Oranges as a magazine article but keep finding new stories to tell about them.

[SheilaAnn]

If you can get your hands on them, read every issue of Lucky Peach. I have the entire set and haven’t finished them because I don’t want to tear the plastic off the last 4-5 ones. Especially the final issue!