A new history by Luke Barr chronicles the innovations, excesses and chauvinism of the French chefs who spawned a revolution in cooking.

Historians study food for many reasons, but Michael Collins likes to single one out in particular. “It speaks to the importance of the daily lives of common people,” said Collins, a Sacramento State ...

South Bay culinary historian Richard Foss has been writing about food for more than 25 years. He has researched the gastronomic world of Jane Austen, compiled a global chronicle of rum, and recently ...

These books take a deep look at our food systems and why we eat and cook the way that we do. Korsha Wilson is a New York City-based food writer who covers food, restaurants, media, and culture for ...

Leila Heller, the president of contemporary art galleries in New York and Dubai, happens to also be the author of one of the most beautiful cookbooks released this year. Titled "Persian Feasts" — and ...

A crowd, estimated at 5,000 inside church during a rally at Montgomery's First Baptist Church in 1956. A crowd, estimated at 5,000 inside church during a rally at Montgomery's First Baptist Church in ...