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Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 598
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 598
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 256
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Book Description
Author:
Publisher:
ISBN: 9781732157309
Category :
Languages : en
Pages :
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Book Description
Author: Volker Bach
Publisher: Rowman & Littlefield
ISBN: 144225128X
Category : Cooking
Languages : en
Pages : 219
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Book Description
In international culinary history, Germany is still largely a blank space, its unparalleled wealth of source material and large body of published research available only to readers of German. This books aims to give everybody else an overview of German foodways at a crucial juncture in its history. The Reformation era, broadly speaking from the Imperial Reforms of the 1480s to the beginning of the Thirty Years’ War, laid the foundations for many developments in German culture, language, and history, not least the notion of its existence as a country. Understanding the food traditions and habits of the time is important to anyone studying Germany’s culinary history and identity. Using original source material, food production, processing and consumption are explored with a view to the social significance of food and the practicalities of feeding a growing population. Food habits across the social spectrum are presented, looking at the foodways of rich and poor in city and country. The study shows a foodscape richly differentiated by region, class, income, gender and religion, but united by a shared culinary identity that was just beginning to emerge. An appendix of recipes helps the reader gain an appreciation of the practical aspects of food in the age of Martin Luther.
Author: Sylvia Whitman
Publisher: Twenty-First Century Books
ISBN: 9780822517320
Category : Juvenile Nonfiction
Languages : en
Pages : 96
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Book Description
A look at food in the United States from colonial times to the present, describing what we have eaten, where it came from, and how it reflected events in American history.
Author: Anna Lorraine Guthrie
Publisher:
ISBN:
Category : Periodicals
Languages : en
Pages : 1478
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Book Description
An author subject index to selected general interest periodicals of reference value in libraries.
Author: Victoria R. Rumble
Publisher: McFarland
ISBN: 0786453907
Category : Social Science
Languages : en
Pages : 281
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Book Description
As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the world's first prepared dish--became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.
Author: Edith Clarke
Publisher:
ISBN:
Category :
Languages : en
Pages : 230
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Book Description
Author: Jacqueline B. Williams
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 254
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Book Description
Re-creates the highs and lows of cooking and eating on the Oregon Trail.
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 260
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Book Description
