Fussell, a food historian and author, blends history, mythology, science and art to relate the story of the food most essential to the development of the New World. From the indigenous peoples' first
In Raising Steaks, Betty Fussell saddles up for a spirited ride across America on the trail of our most iconic food. When we bite into a steak's charred crust and pink interior, Fussell finds that we
When we bite into a steak's charred crust and pink interior, we bite into contradictions that have branded our nation from the start. We taste the competing fantasies of British pastoralists and Spani
Betty Fussell is an inspiring badass. She’s not just the award-winning author of numerous books ranging from biography and memoir to cookbooks and food history; not just a winner of the James Be
Betty Fussell is an inspiring badass. She’s not just the award-winning author of numerous books ranging from biography and memoir to cookbooks and food history; not just a winner of the James Beard Fo
Although My Kitchen Wars is a war story, this time the warrior is a woman and the battleground the kitchen. Her weapons—the batterie de cuisine of grills and squeezers and knives—evoke a lifetime’s ne
Ever since American soldiers returned home after World War II with a passion for pate and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from
