Oxford Symposium on Food & Cookery, 1989 PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Oxford Symposium on Food & Cookery, 1989 PDF full book. Access full book title Oxford Symposium on Food & Cookery, 1989 by Harlan Walker. Download full books in PDF and EPUB format.
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325440
Category : Cooking
Languages : en
Pages : 264
Get Book Here
Book Description
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325440
Category : Cooking
Languages : en
Pages : 264
Get Book Here
Book Description
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Author: Barbara Ketcham Wheaton
Publisher: Simon and Schuster
ISBN: 1439143730
Category : Cooking
Languages : en
Pages : 372
Get Book Here
Book Description
Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.
Author: Gary Allen
Publisher: Routledge
ISBN: 1136763007
Category : Social Science
Languages : en
Pages : 320
Get Book Here
Book Description
The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the foodservice professional to the ambitious home gourmet.
Author: Phyllis Pray Bober
Publisher: University of Chicago Press
ISBN: 0226062546
Category : Cooking
Languages : en
Pages : 464
Get Book Here
Book Description
How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.
Author: Barbara G. Shortridge
Publisher: Rowman & Littlefield Publishers
ISBN: 1461645786
Category : Social Science
Languages : en
Pages : 309
Get Book Here
Book Description
Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives. Drawing on a range of disciplines_including sociology, anthropology, folklore, geography, history, and nutrition_the editors have selected a group of engaging essays to help students explore the idea of food as a window into American culture. The editors' general introductory essay offers an overview of current scholarship, and part introductions contextualize the readings within each section. This lively reader will be a valuable supplement for courses on American culture across the social sciences.
Author: Donald Quataert
Publisher: SUNY Press
ISBN: 9780791444313
Category : History
Languages : en
Pages : 374
Get Book Here
Book Description
An innovative application of consumption studies to the field of Ottoman history.
Author: Joel S. Denker
Publisher: Rowman & Littlefield
ISBN: 1442248866
Category : Cooking
Languages : en
Pages : 329
Get Book Here
Book Description
How many otherwise well-educated readers know that the familiar orange carrot was once a novelty? It is a little more than 400 years old. Domesticated in Afghanistan in 900 AD, the purple carrot, in fact, was the dominant variety until Dutch gardeners bred the young upstart in the seventeenth century. After surveying paintings from this era in the Louvre and other museums, Dutch agronomist Otto Banga discovered this stunning transformation. The story of the carrot is just one of the hidden tales this book recounts. Through portraits of a wide range of foods we eat and love, from artichokes to strawberries, The Carrot Purple traces the path of foods from obscurity to familiarity. Joel Denker explores how these edible plants were, in diverse settings, invested with new meaning. They acquired not only culinary significance but also ceremonial, medicinal, and economic importance. Foods were variously savored, revered, and reviled. This entertaining history will enhance the reader’s appreciation of a wide array of foods we take for granted. From the carrot to the cabbage, from cinnamon to coffee, from the peanut to the pistachio, the plants, beans, nuts, and spices we eat have little-known stories that are unearthed and served here with relish.
Author: Alan Davidson
Publisher:
ISBN: 0199677336
Category : Business & Economics
Languages : en
Pages : 953
Get Book Here
Book Description
Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest developments across the whole spectrum of this subject. Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage on attitudes towards food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, gastronomy, fusion food, leftovers, obesity, local food, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestle, and Louis Pasteur. Now in its third edition the Companion maintains its place as the foremost food reference resource for study and home use.
Author: Joan P. Alcock
Publisher: Bloomsbury Publishing USA
ISBN: 0313083142
Category : Social Science
Languages : en
Pages : 310
Get Book Here
Book Description
The ways of life of four great ancient civilizations— Egyptian, Greek, Roman, and Celtic—are illuminated here through their foodways. As these cultures moved toward settled agriculture, a time of experimentation and learning began. Cities emerged, and with them consumer societies that needed to be supplied. Food Culture in the Ancient World draws on writings of classical authors such as Petronius, Galen, and Cato, as well as on archeological findings, to present intimate insight into ancient peoples. This volume will be indispensable as it complements classical history, cultural, and literature studies at the high school and college levels and will also inform the general reader. The book begins with an overview of the civilizations and their agricultural practices and trade. A full discussion of available foodstuffs describes the discovery, emergence, usage, and appraisals of a host of ingredients. A subsequent chapter covers food by civilization. Chapters on food preparation, the food professions, and eating habits provide a fascinating look at the social structure, with slaves and women preparing and serving food. Accounts of the gatherings of slaves and freedmen in taverns, inns, and bars and the notorious banquet, symposium, feast, and convivium of the elite are particularly intriguing and crucial to understanding male society. Other aspects of ancient life brought to life for the reader include food for soldiers, food in religious and funerary practices, and concepts of diet and nutrition. Many Classical recipes are interspersed with the text, along with illustrations.
Author: Anne Carter Zimmer
Publisher: Univ of North Carolina Press
ISBN: 0807867659
Category : Cooking
Languages : en
Pages : 304
Get Book Here
Book Description
Based on Mrs. Lee's personal notebook and presented by her great-granddaughter, this charming book is a treasury of recipes, remedies, and household history. Both the original and modern versions of 70 recipes are included.
