Domestic Economy and Cookery for Rich and Poor; Containing an Account of the Best English, Scotch, French, Oriental and Other Dishes ... PDF Download
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Author: Lady
Publisher:
ISBN:
Category :
Languages : en
Pages : 708
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Author: Lady
Publisher:
ISBN:
Category :
Languages : en
Pages : 708
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 702
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Author: Domestic economy
Publisher:
ISBN:
Category :
Languages : en
Pages : 708
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Author: Lady
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 724
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Book Description
Author: Arnold Whitaker Oxford
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 216
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Book Description
Author: Sarah Richardson
Publisher: Routledge
ISBN: 0415825660
Category : History
Languages : en
Pages : 270
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Book Description
This volume examines female engagement in both traditional and unconventional political arenas in nineteenth-century Britain, including female sociability, salons, child-rearing and education, health, consumption, religious reform and nationalism. Richardson focuses on middle-class women's social, cultural, intellectual and political authority, as implemented by a range of public figures and lesser-known campaigners.
Author: F. C. Page
Publisher:
ISBN:
Category : Poor
Languages : en
Pages : 260
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Book Description
Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 0191018252
Category : Cooking
Languages : en
Pages : 1944
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Book Description
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Author: John ABERNETHY (M.R.C.S.)
Publisher:
ISBN:
Category : Aneurysms
Languages : en
Pages : 374
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 244
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