Culinary History Reading Group
This reading group began meeting at Motte & Bailey in July of 2009, reading books about any aspect of culinary history. Books for the next meeting are determined at the end of
each meeting, and members are encouraged to bring books to suggest or
simply to show before the meeting. We meet the 3rd Wednesday of each month.
See our Book Events page for our current book and meeting times.
A small number of copies of each month's book are available at the shop.
To join the group or learn more, please contact us at 734.669.0451 or motte [at] mottebooks [dot] com. Directions are here.
Below are a few of the books we have read, and below them are books we are considering:
See our Book Events page for our current book and meeting times.
A small number of copies of each month's book are available at the shop.
To join the group or learn more, please contact us at 734.669.0451 or motte [at] mottebooks [dot] com. Directions are here.
Below are a few of the books we have read, and below them are books we are considering:
Books we have read
- CURRY : TALE OF COOKS & CONQUERORS by Lizzie Collingham
- FORTUNE COOKIE CHRONICLES by Jennifer Lee
- COOKING FOR KINGS : THE LIFE OF ANTONIN CAREME, THE FIRST CELEBRITY CHEF by Ian Kelly
- COD by Michael Kurlansky
- THE APPRENTICE by Jacques Pepin
- DOWN AND OUT IN LONDON AND PARIS by George Orwell
- STAND FACING THE STOVE: THE STORY OF THE WOMEN WHO GAVE AMERICAN THE JOY OF COOKING by Anne Mendelson
- LIQUID JADE : THE STORY OF TEA FROM EAST TO WEST by Beatrice Hohenegger
Books we are considering
- Ludwig Bemelmans
- SALT by Michael Kurlansky
- BLUE TROUT AND BLACK TRUFFLES: THE PEREGRINATIONS OF AN EPICURE by Joseph Wechsberg
- BETWEEN MEALS: AN APPETITE FOR PARIS by A. J. Liebling
- THE STORY OF SUSHI: AN UNLIKELY SAGA OF RAW FISH AND RICE by Trevor Corson
- HARVEST OF THE COLD MONTHS: THE SOCIAL HISTORY OF ICE AND ICES by Elizabeth David
- TENDER AT THE BONE by Ruth Reichl
- M.F.K. Fisher
- DELIGHTS FROM THE GARDEN OF EDEN: A COOKBOOK AND HISTORY OF THE IRAQI CUISINE by Nawal Nasrallah
- RELISH : THE EXTRAORDINARY LIFE OF ALEX SOYER VICTORIAN CELEBRITY CHEF by Ruth Cowen
- BREAD AND OIL : MAJORCAN CULTURE'S LAST STAND by Tomas Graves
- ALICE WATERS AND CHEZ PANISSE by Thomas McNamee
- ARRANGING THE MEAL : A HISTORY OF TABLE SERVICE IN FRANCE by Jean-Louis Flandrin
- MOVEABLE FEASTS : FROM ANCIENT ROME T THE 21ST CENTURY, THE INCREDIBLE JOURNEYS OF THE FOOD WE EAT by Sarah Murray
- SPICE : THE HISTORY OF A TEMPTATION by Jack Turner
- CHARLEMAGNE'S TABLECLOTH : A PIQUANT HISTORY OF FEASTING by Nichola Fletcher
