food books

The state isn't the biggest producer of the pink-orange fruit. So why are Georgia peaches so iconic? The answer has a lot to do with slavery — its end and a need for the South to rebrand itself.

A new book explores the lives of six women through food and Hitler's lover is a startling inclusion. But what she ate reflected a "perpetual enactment of her own daydream" against a barbaric backdrop.

Tom Nealon's new book searches through patchy historical records to trace subjects like how chocolate helped lead to war in the Caribbean, or the role a grain fungus played in the Crusades.

Amaro is considered "grandpa's drink" and a digestive aid in its native Italy, but not stateside, where this centuries-old, bittersweet liqueur has become popular on cocktail menus.

Champagne shouldn't be just for special occasions, says wine writer David White. He explains how to choose it, how to pair it with food and how small growers are changing the industry.

Robin Ha's Cook Korean! uses brightly colored illustrations to break down the process of making dishes like acorn jelly salad or kimchi stew.