Oxford Symposium on Food & Cookery, 1984 & 1985 PDF Download
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Author: Tom Jaine
Publisher: Oxford Symposium
ISBN: 0907325335
Category : Congresses
Languages : en
Pages : 200
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Book Description
Author: Tom Jaine
Publisher: Oxford Symposium
ISBN: 0907325335
Category : Congresses
Languages : en
Pages : 200
Get Book
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: Tom Jaine
Publisher: Oxford Symposium
ISBN: 090732536X
Category : Congresses
Languages : en
Pages : 140
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Book Description
The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Author: John Thorne
Publisher: North Point Press
ISBN: 1429930454
Category : Cooking
Languages : en
Pages : 561
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Book Description
Pot on the Fire is the latest collection from "the most enticingly serendipitous voice on the culinary front since Elizabeth David and M.F.K. Fisher" (Connoisseur). As the title suggests, it celebrates-and, in classic Thorne style, ponders, probes, and scrutinizes-a lifelong engagement with the elements of cooking, and elemental cooking from cioppino to kedgeree. John Thorne's curiosity ranges far and wide, from nineteenth-century famine-struck Ireland to the India of the British Raj, from the Italian cucina to the venerable American griddle. Whether on the trail of a mysterious Vietnamese sandwich ("Banh Mi and Me") or "The Best Cookies in the World," whether "Desperately Resisting Risotto" or discovering the perfect breakfast, Thorne is an erudite and intrepid guide who, in unveiling the gastronomic wonders of the world, also reveals us to ourselves.
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: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325564
Category : Food
Languages : en
Pages : 252
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Book Description
(Prospect Books 1994)
Author: Emily Gowers
Publisher: Clarendon Press
ISBN: 0191591653
Category :
Languages : en
Pages : 349
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Book Description
This book offers a novel and unconventional approach to Roman culture, through food - or rather, food as it is represented in literature. Food is not generally thought of as the noblest of literary subjects, and this view is a legacy from the Romans, so it is curious that Roman writers chose so persistently to depict their society at the dinner-table. Why this was so, and what effect the inclusion of food had on the status of the literary texts that described it, are among the questions discussed here. The book also addresses problems that arise when a material subject is translated into words, and contains fresh interpretations of Latin texts that have been unjustly undervalued - comedy, satire, epigrams, letters, and iambics. While often regarded as something trivial and gross, food was in fact one of the most suggestive images for Roman civilization. -
Author: Lawrence R. Schehr
Publisher: Routledge
ISBN: 1135347042
Category : Literary Criticism
Languages : en
Pages : 269
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Book Description
More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters.
Author: Robin Cherry
Publisher: Shambhala Publications
ISBN: 1611801605
Category : Cooking
Languages : en
Pages : 272
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Book Description
Featuring over 100 delicious, garlic-laden recipes, this culinary biography offers a tour through the colorful history of one of the world’s most timeless ingredients Garlic is the Lord Byron of produce, a lusty rogue that charms and seduces you but runs off before dawn, leaving a bad taste in your mouth. Called everything from rustic cure-all to Russian penicillin, Bronx vanilla and Italian perfume, garlic has been loved, worshipped, and despised throughout history. No writer has quite captured the epic, roving story of garlic—until now. While this book does not claim that garlic saved civilization (though it might cure whatever ails you), it does take us on a grand tour of its fascinating role in history, medicine, literature, and art; its controversial role in bigotry, mythology, and superstition; and its indispensable contribution to the great cuisines of the world. And just to make sure your appetite isn’t slighted, Garlic offers over 100 recipes featuring the beloved ingredient.
Author: Alan Davidson
Publisher: Oxford Symposium
ISBN: 0907325165
Category : Cookery
Languages : en
Pages : 200
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Book Description
