We've been teasing the release for awhile, but Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses is now out (in Canada- it'll be more widely available in the United States in December)! 

This book has been the 12 year long project of our editor and co-founder Dr. Alex Ketchum.

Request a copy from your local bookstore (or ask your library to order it). You can also order it here (and there is a temporary discount code KETCHUM20 for 20% off: https://www.concordia.ca/press/ingredients.html). Asking your local library or university library really helps too! (it's also available from online book retailers).

You've been hearing about this project since The Historical Cooking Project launched in 2013. Here are some of our posts that have touched on the topic of feminist restaurants over the years:

New Podcast on Feminist + Queer Food History

Pulse Collective: How Many Beans Make Pulse (a feminist vegetarian cookbook)

PhD Defense: Serving Up Revolution...and Sourdough Chocolate Devastation Cake

Reflecting on The Potential of Food History

Upcoming Exhibit! on Queer Cookbooks and Recipes

Digitized "What's the Recipe for a Queer Cookbook" Exhibit

How to Start a Feminist Restaurant (based on lessons from the past)

You can find out more about the project at http://www.thefeministrestaurantproject.com.