Bibliotheca Gastronomica PDF Download
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Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 220
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 220
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Book Description
Author: André Louis Simon
Publisher:
ISBN:
Category : Beverages
Languages : en
Pages : 220
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Book Description
Author: Andre L. Simon
Publisher:
ISBN: 9780875566726
Category :
Languages : en
Pages : 210
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 197
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Book Description
Author: Elizabeth Driver
Publisher: University of Toronto Press
ISBN: 1442690607
Category : Cooking
Languages : en
Pages : 1326
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Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 0520959345
Category : Cooking
Languages : en
Pages : 421
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Book Description
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Author:
Publisher:
ISBN:
Category :
Languages : la
Pages : 196
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Book Description
![Bibliotheca Gastronomica. A Catalogue of Books and Documents on Gastronomy. Compiled and Annotated, with an Introduction by A.L. Simon, Etc. [With Facsimiles.]. PDF](https://books.google.com/books/content/images/frontcover/zAUBMwEACAAJ?fife=w80-h100)
Author: André Louis SIMON
Publisher:
ISBN:
Category :
Languages : en
Pages : 196
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Book Description
Author: Sotheby's (Firm)
Publisher:
ISBN:
Category : Art
Languages : en
Pages : 148
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Book Description
Author: Deborah L Krohn
Publisher: Routledge
ISBN: 1317134567
Category : Art
Languages : en
Pages : 268
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Book Description
Though Bartolomeo Scappi's Opera (1570), the first illustrated cookbook, is well known to historians of food, up to now there has been no study of its illustrations, unique in printed books through the early seventeenth century. In Food and Knowledge in Renaissance Italy, Krohn both treats the illustrations in Scappi's cookbook as visual evidence for a lost material reality; and through the illustrations, including several newly-discovered hand-colored examples, connects Scappi's Opera with other types of late Renaissance illustrated books. What emerges from both of these approaches is a new way of thinking about the place of cookbooks in the history of knowledge. Krohn argues that with the increasing professionalization of many skills and trades, Scappi was at the vanguard of a new way of looking not just at the kitchen-as workshop or laboratory-but at the ways in which artisanal knowledge was visualized and disseminated by a range of craftsmen, from engineers to architects. The recipes in Scappi's Opera belong on the one hand to a genre of cookery books, household manuals, and courtesy books that was well established by the middle of the sixteenth century, but the illustrations suggest connections to an entirely different and emergent world of knowledge. It is through study of the illustrations that these connections are discerned, explained, and interpreted. As one of the most important cookbooks for early modern Europe, the time is ripe for a focused study of Scappi's Opera in the various contexts in which Krohn frames it: book history, antiquarianism, and visual studies.
