Here are 85 books that Tastes of Paradise fans have personally recommended if you like
Tastes of Paradise.
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I am an award-winning art director, creative mentor, and print and pattern designer with nearly two decades of experience working successfully in the creative industries. As a young person, I loved drama, dance, and art, and was constantly bursting with creative passion. As I grew older, I faced doubt from the people around me about pursuing a creative career. I stubbornly pursued it anyway and ignored the naysayers who told me to “stop dreaming” or to “get a real job.” I am now described as a “powerhouse” in the design world and someone who fearlessly strives forward in her creative career and helps thousands around the world to believe in their own creative power.
As someone who is obsessed with colour, and I mean OBSESSED, diving into this book felt like a colourful dream come true.
Not only does this book delve into so many different colours it also shares stories about how they relate to cultures around the world, and it was so fascinating to learn about. Take my favourite colour, for example, orange. It blew my mind to find out where the word originated and when the term was first used as a colour.
I felt like I was soaking in knowledge at the turn of every page. I can’t tell you how inspired and motivated I felt to start exploring even more colour in my creative practice.
One of USA Today's "100 Books to Read While Stuck at Home During the Coronavirus Crisis"
A dazzling gift, the unforgettable, unknown history of colors and the vivid stories behind them in a beautiful multi-colored volume.
"Beautifully written . . . Full of anecdotes and fascinating research, this elegant compendium has all the answers." -NPR, Best Books of 2017
The Secret Lives of Color tells the unusual stories of seventy-five fascinating shades, dyes, and hues. From blonde to ginger, the brown that changed the way battles were fought to the white that protected against the plague, Picasso's blue period to…
I’m a historian who’s spent far too much time thinking about how the color magenta contributed to climate change and why eighteenth-century humanitarians were obsessed with tobacco enemas. My favorite historical topics—like sensation, color, and truth—don’t initially seem historical, but that’s exactly why they need to be explored. I’ve learned that the things that seem like second nature are where our deepest cultural assumptions and unconscious biases hide. In addition to writing nonfiction, I’ve been lucky enough to grow up on a ranch, live in Paris, work as an interior design writer, teach high school and college, and help stray dogs get adopted.
I had never really given much thought to counting until I read this book, but in the very first chapter, Stone made me rethink everything I thought I knew about “one fish, two fish, red fish, blue fish.” She shows that every time we count, we’re making cultural assumptions. For example, what counts as a fish? And what makes the color of the fish more relevant than other features? Counting reveals that while these choices may seem intuitive, basic, and meaningless, they have very real impacts on people’s lives. Especially when we use numbers to measure things like merit, poverty, race, and productivity, those fundamental assumptions matter more than we care to admit.
Early in her extraordinary career, Deborah Stone wrote Policy Paradox, a landmark work on politics. Now, in Counting, she revolutionises how we approach numbers and shows how counting shapes the way we see the world. Most of us think of counting as a skill so basic that we see numbers as objective, indisputable facts. Not so, says Stone. In this playful-yet-probing work, Stone reveals the inescapable link between quantifying and classifying, and explains how counting determines almost every facet of our lives-from how we are evaluated at work to how our political opinions are polled to whether we get into…
I have long been struck, as a learner of French at school and later a university professor of French, by how much English borrows from French language and culture. Imagine English without naïvetéand caprice. You might say it would lose its raison d’être…My first book was the history of a single French phrase, the je-ne-sais-quoi, which names a ‘certain something’ in people or things that we struggle to explain.Working on that phrase alerted me to the role that French words, and foreign words more generally, play in English. The books on this list helped me to explore this topic—and more besides—as I was writing Émigrés.
This is cultural history with a difference and of a difference. It teaches you a lot about the reputation for fashionable culture that France enjoyed for centuries all over the world and continues to enjoy to this day. How much of all that is already packed into the book’s subtitle! The rest of the book is just as accessible and lively and unwilling ever to take itself too seriously.
What makes fashionistas willing to pay a small fortune for a particular designer accessory? Why does a special occasion only become really special when a champagne cork pops? Why are diamonds the status symbol gemstone, instantly signifying wealth, power, and even emotional commitment? Writing with great elan, one of the foremost authorities on seventeenth-century French culture provides the answer to these and other fascinating questions in her account of how, at one glittering moment in history, the French under Louis XIV set the standards of sophistication, style, and glamour that still rule our lives today. Joan DeJean takes us back…
I’m a historian who’s spent far too much time thinking about how the color magenta contributed to climate change and why eighteenth-century humanitarians were obsessed with tobacco enemas. My favorite historical topics—like sensation, color, and truth—don’t initially seem historical, but that’s exactly why they need to be explored. I’ve learned that the things that seem like second nature are where our deepest cultural assumptions and unconscious biases hide. In addition to writing nonfiction, I’ve been lucky enough to grow up on a ranch, live in Paris, work as an interior design writer, teach high school and college, and help stray dogs get adopted.
The French historian Michel Pastoureau is the master of finding topics you never knew could have a history. His research spans from the history of blue to the history of the bear, and everything he writes makes you see the world with new eyes. One of my favorites is this slim volume about the history of stripes. Pastoureau explains why stripes were associated with the devil in the Middle Ages, why sailors and swimmers took to stripes, and why cultural preferences have shifted from horizontal stripes to vertical stripes and back again. He convincingly shows that the history of the stripe is really a history of the impulse to contain social groups and people.
To stripe a surface serves to distinguish it, to point it out, to oppose it or associate it with another surface, and thus to classify it, to keep an eye on it, to verify it, even to censor it. Throughout the ages, the stripe has made its mark in mysterious ways. From prisoners' uniforms to tailored suits, a street sign to a set of sheets, Pablo Picasso to Saint Joseph, stripes have always made a bold statement. But the boundary that separates the good stripe from the bad is often blurred. Why, for instance, were stripes associated with the devil…
I went to college in Portland, Oregon when the Pacific northwest’s coffee boom was just getting started. My love of coffee turned academic as I began to research and write what would turn out to be a prize-winning book on the early history of coffee and coffeehouses in Great Britain: The Social Life of Coffee: The Emergence of the British Coffeehouse (2005). I’ve continued to publish articles on coffee history and the history of sociability ever since, and I regularly teach a research seminar on the history of coffee at McGill University. Now I serve as president of the board of directors for an international research group on the history of sociability.
Mintz’s book is about sugar, but it is still a key work in the history of coffee. It served as one of the major inspirations for my own study of the reception of coffee in early modern Britain. Sugar was a key ingredient in coffee by the later seventeenth century and would become a staple in the hot drinks consumed by the English working class. Mintz shows us how this symbiotic relationship between sugar and coffee developed, and he places the construction of an Atlantic slave system and the industrial revolution at the heart of his story. This is a classic work of both anthropology and history; it inspired a whole new way of thinking about the Atlantic world and the history of consumption at a time when both of those fields were still newborn.
A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern diets
In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial…
I’m a professor at Northland College (WI) and an American environmental historian with specialties in wine, food, and horticulture. I mostly write on alcohol, garden history, botany, and orchids. The history of alcohol is wild, fraught, and charged with power—I’ll never tire of learning about it.
Rorabaugh argues convincingly that alcohol of several types—but mostly rum and whisky—were part and parcel of, and at times even drove, early national American culture. Solo and group binges increased from 1790 to 1820 as the population tried to adapt to anxious and uncertain changes in their lives. Drinking became aligned with liberty—taverns were the “seedbeds of the revolution” and the “nurseries of freedom.” And although boozing came to be an early element in what was defined as the American character, the temperance movement was not far off.
Recreating America's first fifty intemperate years, when, from 1790 to 1840, Americans drank more alcoholic beverages per capita than at any other time in history, Rorabaugh examines some of the reasons why Americans drank so much
I’m a spirits writer, educator, and judge specializing in bourbon and other American whiskeys based in Louisville, Kentucky. I have authored or co-authored six books on bourbon (including two bourbon cocktail books) and among the publications for which I am a regular contributor are Bourbon+ (where I focus on the biology and chemistry of whiskey making) and American Whiskey Magazine, for which I write whiskey tasting notes and ratings. I am also the past president of The Bourbon Women Association. When I am not writing or conducting private, customized bourbon tastings, I present seminars at bourbon festivals and other bourbon events around the United States.
Quick, name a beverage that has not been derived from or flavored by a plant? Not surprisingly, only water and milk leap to mind. Bestselling author Stewart delves into the natural history and cultivation of scores of plant species with witty and authoritative accounts of how they have been used in coffee, tea, all manner of spirits, wine, and beer. Cocktail recipes are included throughout as well as invaluable cultural context. I loved the bit about sorghum-based baijiu which figured in Nixon’s famous China trip. – “Alexander Haig had sampled the beverage during an advance visit and cabled…’Under no repeat no circumstances should the President actually drink from his glass in response to the banquet toasts.’”
Nixon drank it anyway. Impressive since Dan Rather said it tasted “like liquid razor blades.”
This quirky guide explains the chemistry and botanical history of over 150 plants, trees, flowers and fruits, showing how they form the bases of our favourite cocktails. Amy Stewart offers gardeners growing tips and provides cocktail enthusiasts with 50 drink recipes, as well as a rounded knowledge of the processes and plants which go into popular concoctions.
I’m a professor at Northland College (WI) and an American environmental historian with specialties in wine, food, and horticulture. I mostly write on alcohol, garden history, botany, and orchids. The history of alcohol is wild, fraught, and charged with power—I’ll never tire of learning about it.
Alcohol is a highly readable, and useful, text on the cultural and material history of alcohol from ancient times through the modern-day. Phillips uses an international and comparative frame here to good effect—something not usually done in histories of alcohol. I also greatly appreciated his focus on colonial, ethnic, and racial histories around alcohol, as well as its regulation in different societies. Phillips makes a compelling argument against the idea that most earlier societies turned to alcohol because the water wasn't safe to drink (some did, but the assumption is far too widespread, he argues).
Whether as wine, beer, or spirits, alcohol has had a constant and often controversial role in social life. In his innovative book on the attitudes toward and consumption of alcohol, Rod Phillips surveys a 9,000-year cultural and economic history, uncovering the tensions between alcoholic drinks as healthy staples of daily diets and as objects of social, political, and religious anxiety. In the urban centers of Europe and America, where it was seen as healthier than untreated water, alcohol gained a foothold as the drink of choice, but it has been more regulated by governmental and religious authorities more than any…
Ever since I started reading the Little House series at the age of ten, I’ve been in love with women’s history. In college I had the opportunity to write a paper on the topic of my choice and I chose women of the American colonial period. I found that while our daily life is now very different, our feelings as women are much the same. The more primary sources I discovered, the more I could feel the fears, sorrows, and joys of the determined women who came before us, unwittingly creating records of their experiences in their correspondence and journals as they built homes and businesses from the raw, wild land.
My grandfather hunted squirrels to put in the stew pot, raised turnips and mustard greens, and shared all that he had with family and neighbors. Joe Gray Taylor’s book takes us back to the beginnings of the cuisine and hospitality of the American South where folks made the most of the natural environment and its riches. This book also describes the way people “visited” in the South, sometimes staying with relatives or friends for weeks or months on end, the hosts accepting them naturally, adding places at the table. Taylor covers Southern hospitality from the days of the frontier through the antebellum and Civil War years and Reconstruction, including the richest and the most impoverished populations, reminding me that I myself am just one generation removed from living off the land.
A lively, informal history of over three centuries of southern hospitality and cuisine, Eating, Drinking, and Visiting in the South traces regional gastronomy from the sparse diet of Jamestown settlers, who learned from necessity to eat what the Indians ate, to the lavish corporate cocktail parties of the New South. Brimming with memorable detail, this book by Joe Gray Taylor ranges from the groaning plates of the great plantations, witnessed by Frederick Law Olmsted and a great many others, to the less-than-appetizing extreme guests often confronted in the South's nineteenth-century inns and taverns: ""execrable coffee, rancid butter, and very dubious…
I was raised in a ‘hospitality forward’ household to say the least. My parents always had family and friends over the house eating and drinking and although no one was in the food and beverage industry, most of the folks all had something to say about food and beverage. It was a fundamental part of the conversation. It carried over to me and became something that I focused on even before I was ever in the service industry. With experience, I became more knowledgeable, and my tastes became wider and a bit more refined, but the seeds were planted long ago.
When recommending books on drinking and drinking properly, not necessarily making drinks properly, there are few recent releases that cover this ground. Jeffrey’s fun primer on the basics of drinking, its culture, and traditions make this a great first floor requirement in the skyscraper of imbibing. I would add that this would be a perfect gift for novice enthusiasts as it will help dodge plenty of missteps for sure.
An opinionated, illustrated guide for cocktail beginners, covering the basics of spirits plus making and drinking cocktails, written by celebrated craft cocktail bartender Jeffrey Morgenthaler.
This easy-reading, colorful introduction for cocktail beginners, with approximately 100 succinct lessons on drinking culture, spirits, and cocktail making, is delivered in the pithy, wry style Morgenthaler is known for in his instructional videos and writing for beverage publications. Novices will learn how to order a drink, how to drink with the boss, how to drink at the airport, and more. Twelve perfect starter recipes—ranging from a Dry Gin Martini to a Batched Old-Fashioned (perfect…
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