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Author: Tom Jaine
Publisher: Oxford Symposium
ISBN: 0907325424
Category : Cookery
Languages : en
Pages : 188
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Book Description
The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.
Author: Tom Jaine
Publisher: Oxford Symposium
ISBN: 0907325424
Category : Cookery
Languages : en
Pages : 188
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Book Description
The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 184
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Book Description
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: 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: Tom Jaine
Publisher: Oxford Symposium on Food & Cookery
ISBN: 0907325394
Category : Cooking
Languages : en
Pages : 212
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Book Description
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325440
Category : Cooking
Languages : en
Pages : 264
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Book Description
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 0191018252
Category : Cooking
Languages : en
Pages : 1944
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Book Description
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325475
Category : Cookery
Languages : en
Pages : 336
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Book Description
Author: Elena Molokhovets
Publisher: Indiana University Press
ISBN: 9780253212108
Category : Cooking
Languages : en
Pages : 710
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Book Description
Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." -Nahum Waxman, Owner, Kitchen Arts & Letters What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." -Betty H. Fussell, author of I Hear America Cooking First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. Indiana-Michigan Series in Russian and East European Studies Alexander Rabinowitc
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1909248401
Category : Cooking
Languages : en
Pages : 389
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Book Description
Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.
