Ornamental confectionery PDF Download
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Author: Robert Wells (baker.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 250
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Book Description
Author: Robert Wells (baker.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 250
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Book Description
Author: Herman Hueg
Publisher:
ISBN:
Category : Bakers
Languages : en
Pages : 420
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Book Description
Author: United States Centennial Commission
Publisher:
ISBN:
Category : Centennial Exhibition
Languages : en
Pages : 570
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Book Description
Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 360
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Book Description
Author: Anonymous
Publisher: BoD – Books on Demand
ISBN: 3368725238
Category : Fiction
Languages : en
Pages : 562
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Book Description
Reprint of the original, first published in 1876.
Author: American Antiquarian Cookbook Collection
Publisher: Andrews McMeel Publishing
ISBN: 1449436285
Category : Cooking
Languages : en
Pages : 356
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Book Description
This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes. Included are recipes for preserving fruits and fruit juices, preparation of jams and jellies, fruit and other syrups, summer beverages, dessert cakes, ice cream, sherbet, candy, bon-bons, puddings, tinctures, oils, and colorants. Written by an anonymous author, the “receipts” are from the “best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other nations.” “The confectioner’s art is an accomplishment which may be ranked among the most desirable and graceful of all that pertains to domestic economy . . . It is absolutely necessary to the economy of the household that this art should form a part of every lady’s education.”
Author: Wendy A. Woloson
Publisher: Johns Hopkins University Press+ORM
ISBN: 0801877180
Category : History
Languages : en
Pages : 418
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Book Description
A look at sugar in 19th-century American culture and how it rose in popularity to gain its place in the nation’s diet today. American consumers today regard sugar as a mundane and sometimes even troublesome substance linked to hyperactivity in children and other health concerns. Yet two hundred years ago American consumers treasured sugar as a rare commodity and consumed it only in small amounts. In Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America, Wendy A. Woloson demonstrates how the cultural role of sugar changed from being a precious luxury good to a ubiquitous necessity. Sugar became a social marker that established and reinforced class and gender differences. During the eighteenth and early nineteenth centuries, Woloson explains, the social elite saw expensive sugar and sweet confections as symbols of their wealth. As refined sugar became more affordable and accessible, new confections—children’s candy, ice cream, and wedding cakes—made their way into American culture, acquiring a broad array of social meanings. Originally signifying male economic prowess, sugar eventually became associated with femininity and women’s consumerism. Woloson’s work offers a vivid account of this social transformation—along with the emergence of consumer culture in America. “Elegantly structured and beautifully written . . . As simply an explanation of how Americans became such avid consumers of sugar, this book is superb and can be recommended highly.” —Ken Albala, Winterthur Portfolio “An enlightening tale about the social identity of sweets, how they contain not just chewy centers but rich meanings about gender, about the natural world, and about consumerism.” —Cindy Ott, Enterprise and Society
Author: United States Centennial Commission
Publisher:
ISBN:
Category : Centennial Exhibition
Languages : en
Pages : 802
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Book Description
Author: United States Centennial Commission
Publisher:
ISBN:
Category : Centennial Exhibition
Languages : en
Pages : 800
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Book Description
Author: Francis Amasa Walker
Publisher: BoD – Books on Demand
ISBN: 338554016X
Category : Fiction
Languages : en
Pages : 754
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Book Description
Reprint of the original, first published in 1878.
