Oxford Symposium on Food and Cookery 1991 PDF Download
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Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325475
Category : Cookery
Languages : en
Pages : 336
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Book Description
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325475
Category : Cookery
Languages : en
Pages : 336
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Book Description
Author: Alan Davidson
Publisher:
ISBN: 0199677336
Category : Business & Economics
Languages : en
Pages : 953
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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: Michael Symons
Publisher: University of Illinois Press
ISBN: 9780252071928
Category : Cooking
Languages : en
Pages : 404
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Book Description
Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food.Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), Symons sets out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt, and Persia, to medieval English cookshops and southeast Asian street markets, to palace kitchens, diners, and to modern fast-food eateries.Symons samples conceptions and perceptions of cooks and cooking, from Plato and Descartes to Marx and Virginia Woolf, asking why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. "People think of meals as occasions where you share food," he notes. "They rarely think of cooks as sharers of food."Considering such notions as the physical and political consequences of sauce, connections between food and love, and cooking as a regulator of clock and calendar, Symons provides a spirited and diverting defense of a cook-centered view of the world.Michael Symons is the author of One Continuous Picnic: A History of Eating in Australia and The Shared Table.
Author: Kate Colquhoun
Publisher: A&C Black
ISBN: 1408834081
Category : History
Languages : en
Pages : 604
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Book Description
From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the food we eat and the way we prepare it. In this involving history of the British people, Kate Colquhoun celebrates every aspect of our cuisine from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the invention of ice cream, to Dickensian dinner-party excess and the growth of frozen food. Taste tells a story as rich and diverse as a five-course dinner.
Author: Barbara G. Shortridge
Publisher: Rowman & Littlefield Publishers
ISBN: 1461645786
Category : Social Science
Languages : en
Pages : 309
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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: Russell Harris
Publisher: Prospect Books (UK)
ISBN:
Category : Cooking
Languages : en
Pages : 36
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Book Description
The ultimate vade-mecum to all these titles. An index to the cumulative set is an essential tool for any student
Author: Donald Quataert
Publisher: SUNY Press
ISBN: 9780791444313
Category : History
Languages : en
Pages : 374
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Book Description
An innovative application of consumption studies to the field of Ottoman history.
Author: John Burnett
Publisher: Routledge
ISBN: 1317873734
Category : History
Languages : en
Pages : 317
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Book Description
Why do so many people now eat out in England? Food and the culture surrounding how we consume it are high on everyone’s agenda. England Eats Out is the ultimate book for a nation obsessed with food. Today eating out is more than just getting fed; it is an expression of lifestyle. In the past it has been crucial to survival for the impoverished but a primary form of entertainment for the few. In the past, to eat outside the home for pleasure was mainly restricted to the wealthier classes when travelling or on holiday- there were clubs and pubs for men, but women did not normally eat in public places. Eating out came to all classes, to men, women and young people after World War Two as a result of rising standards of living, the growth of leisure and the emergence of new types of restaurants having wide popular appeal. England Eats Out explores these trends from the early nineteenth century to the present. From chop-houses and railway food to haute cuisine, award winning author John Burnett takes the reader on a gastronomic tour of 170 years of eating out, covering food for princes and paupers. Beautifully illustrated, England Eats Out covers highly topical subjects such as the history of fast food; the rise of the celebrity chef and the fascinating history of teashops, coffee houses, feasts and picnics.
Author: John Donahue
Publisher: University of Michigan Press
ISBN: 0472123173
Category : History
Languages : en
Pages : 395
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Book Description
On its initial publication, The Roman Community at Table during the Principate broke new ground with its approach to the integral place of feasting in ancient Roman culture and the unique power of food to unite and to separate its recipients along class lines throughout the Empire. John F. Donahue’s comprehensive examination of areas such as festal terminology, the social roles of benefactors and beneficiaries, the kinds of foods offered at feasts, and the role of public venues in community banquets draws on over three hundred Latin honorary inscriptions to recreate the ancient Roman feast. Illustrations depicting these inscriptions, as well as the food supply trades and various festal venues, bring important evidence to the study of this vital and enduring social practice. A touchstone for scholars, the work remains fresh and relevant. This expanded edition of Donahue’s work includes significant new material on current trends in food studies, including the archaeology and bioarchaeology of ancient food and drink; an additional collection of inscriptions on public banquets from the Roman West; and an extensive bibliography of scholarship produced in the last ten years. It will be of interest not only to classicists and historians of the ancient world, but also to anthropologists and sociologists interested in food and social group dynamics.
Author: Roger Davidson
Publisher: BRILL
ISBN: 9004333312
Category : Medical
Languages : en
Pages : 357
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Book Description
This book explores the role of Venereal Disease in shaping perceptions of sexuality in twentieth-century Scotland, and in defining the response of the Modern State to patterns of sexual behaviour.
