The Evolution of Taste in American Collecting is a new critical translation of René Brimo’s classic study of eighteenth- and nineteenth-century patronage and

America is a melting pot, with a palate as diverse as its various cultures. This quality is reflected nowhere better than in our own kitchen pantries. So, what

This volume gathers together recent research from leading scholars specializing in the history of collecting. American Southern art collections, both public and

This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of div

Nature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? This