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Author: Alexis Soyer
Publisher:
ISBN:
Category : Balaklave (Ukraine)
Languages : en
Pages : 636
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Book Description
Soyer volunteered his services in the Crimea in 1855 to improve military cooking. This work gives a vivid account of his efforts to prepare nutritious meals for the soldiers using a newly invented portable field stove, which remained in use until the Second World War. In two visits to Balaklava, he, with Miss Florence Nightingale and the medical staff, reorganized the victualling of the hospitals. Consult Dictionary of National Biography.
Author: Alexis Soyer
Publisher:
ISBN:
Category : Balaklave (Ukraine)
Languages : en
Pages : 636
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Book Description
Soyer volunteered his services in the Crimea in 1855 to improve military cooking. This work gives a vivid account of his efforts to prepare nutritious meals for the soldiers using a newly invented portable field stove, which remained in use until the Second World War. In two visits to Balaklava, he, with Miss Florence Nightingale and the medical staff, reorganized the victualling of the hospitals. Consult Dictionary of National Biography.
Author: Alexis Soyer
Publisher: Cambridge University Press
ISBN: 1108063306
Category : History
Languages : en
Pages : 631
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Book Description
A Victorian celebrity chef's vivid 1857 account of feeding soldiers serving in the Crimean War using his portable field kitchen.
Author: André Louis Simon
Publisher:
ISBN:
Category : Liqueurs
Languages : en
Pages : 356
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Book Description
Author: Mary Seacole
Publisher: Penguin UK
ISBN: 0141907479
Category : Biography & Autobiography
Languages : en
Pages : 288
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Book Description
Written in 1857, this is the autobiography of a Jamaican woman whose fame rivalled Florence Nightingale's during the Crimean War. Seacole's offer to volunteer as a nurse in the war met with racism and refusal. Undaunted, Seacole set out independently to the Crimea where she acted as doctor and 'mother' to wounded soldiers while running her business, the 'British Hotel'. A witness to key battles, she gives vivid accounts of how she coped with disease, bombardment and other hardships at the Crimean battlefront. "In her introduction to the very welcome Penguin edition, Sara Salih expertly analyses the rhetorical complexities of Seacole's book to explore the richness of her story. Traveller, entrepreneur, healer and woman of colour, Mary Seacole is a singular and fascinating figure, overstepping all conventional boundaries." Jan Marsh, Independent "It's hard to believe that this amazing adventure story is the true-life experience of a Jamaican woman - it would make a great film." Andrea Levy, Sunday Times
Author: Demet Güzey
Publisher: Rowman & Littlefield
ISBN: 1442255072
Category : Cooking
Languages : en
Pages : 213
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Book Description
What did great adventurers eat during their expeditions to the far corners of the world? How did they view the role of food in their survival and wellbeing? What about hikers and backpackers today who set out to enjoy nature, pushing their own boundaries of comfort for adventure. How does food impact their experience? And what do they have in common with pilgrims and soldiers? Food is a significant element of our relationship with nature. Whether a historical expedition or a weekend camping trip, a journey made on foot requires sustenance. Without mastering our relationship with food we would have not been to the South Pole or summited Mt. Everest or expanded to the west of America. However, in the reporting of these expeditions so far food has rarely taken a central role. It is possible to take a different stance and look at our time on trails with food as the leading character. Here, Demet Güzey offers a fun and interesting read on the social and cultural history, developments and challenges in food on trails and in the wild. She explores personal accounts, news articles and anecdotes to highlight how food has accompanied us in mountaineering, desert travel, and pilgrimage, in the army or on the street. From tinned foods to foraging in the wild, worm-infested hardtack to palate-dulling army rations, loss of appetite in high altitude to starvation at the trenches, no stone is left unturned in this tour of how we manage food on foot, and how disasters happen when we do not manage it so well. Readers will delight in both the stories of many of the famous explorations and the more current journeys.
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1190
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Book Description
Author: Anthony Cross
Publisher: Open Book Publishers
ISBN: 1783740574
Category : Reference
Languages : en
Pages : 440
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Book Description
Over the course of more than three centuries of Romanov rule in Russia, foreign visitors and residents produced a vast corpus of literature conveying their experiences and impressions of the country. The product of years of painstaking research by one of the world’s foremost authorities on Anglo-Russian relations, In the Lands of the Romanovs is the realization of a major bibliographical project that records the details of over 1200 English-language accounts of the Russian Empire. Ranging chronologically from the accession of Mikhail Fedorovich in 1613 to the abdication of Nicholas II in 1917, this is the most comprehensive bibliography of first-hand accounts of Russia ever to be published. Far more than an inventory of accounts by travellers and tourists, Anthony Cross’s ambitious and wide-ranging work includes personal records of residence in or visits to Russia by writers ranging from diplomats to merchants, physicians to clergymen, gardeners to governesses, as well as by participants in the French invasion of 1812 and in the Crimean War of 1854-56. Providing full bibliographical details and concise but informative annotation for each entry, this substantial bibliography will be an invaluable tool for anyone with an interest in contacts between Russia and the West during the centuries of Romanov rule.
Author: David Arredondo Garrido
Publisher: Taylor & Francis
ISBN: 1040156614
Category : Architecture
Languages : en
Pages : 231
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Book Description
The intricate relationship between food, city and architecture, spanning from ancient civilizations to the present, serves as a focal point for interdisciplinary discourse. This book delves into a diverse set of cases throughout history in which processes related to food significantly influenced architectural or urban designs. This book delineates three spatial levels — city, home and intermediate spaces — illuminating their dynamic interplay within the construct of a continually evolving “food space." Featuring 12 contributions from Mediterranean Europe, this publication explores historical legacies and contemporary challenges. Divided into urban-territorial and architectural scales, it offers nuanced insights into urban dynamics, domestic life and gastronomic tourism. Supported by a prestigious introductory study, this research advances a comprehensive understanding of food's role in shaping urban environments. Through the chapters of this book, those interested in cultural studies of food, urban history and architecture will be able to reflect on our relationship with food and its processes, and how it affects the way we live and design our cities and their architectures.
Author: Alexis Soyer
Publisher: Legare Street Press
ISBN: 9781017049381
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Barbara Ketcham Wheaton
Publisher: G. K. Hall
ISBN:
Category : Cooking
Languages : en
Pages : 406
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Book Description
Abstract: This bibliography describes the research resources available in Eastern Massachusetts concerning culinary history. These materials include workbooks, farming manuals, works on nutrition and domestic management, collections of essays and poetry, diatribes and exhortations. The cut-off date for primary materials is 1920. This bibliography covers the collections of six Boston-Salem area libraries and library networks in addition to 23 various libraries/collections at Harvard and Radcliffe Colleges.
