The Pantropheon 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 The Pantropheon PDF full book. Access full book title The Pantropheon by Alexis Soyer. Download full books in PDF and EPUB format.
Author: Alexis Soyer
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 612
Get Book Here
Book Description
Soyer presents a history of food focusing on the table of classical antiquity and food in ancient times: agriculture, milling, recipes, mythological origin, ingredients, utensils, exotic dishes, dining habits and customs, and spices and seasonings.
Author: Alexis Soyer
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 612
Get Book Here
Book Description
Soyer presents a history of food focusing on the table of classical antiquity and food in ancient times: agriculture, milling, recipes, mythological origin, ingredients, utensils, exotic dishes, dining habits and customs, and spices and seasonings.
Author: Helen Soutar Morris
Publisher: Cambridge University Press
ISBN: 1108061699
Category : Biography & Autobiography
Languages : en
Pages : 255
Get Book Here
Book Description
A 1938 biography of the flamboyant Alexis Soyer (1810-58), arguably the greatest chef of the nineteenth century.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 832
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Music
Languages : en
Pages : 854
Get Book Here
Book Description
Author: Cailein Gillespie
Publisher: Routledge
ISBN: 0750652675
Category : Business & Economics
Languages : en
Pages : 224
Get Book Here
Book Description
Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
Author: Newcastle upon Tyne (England). Public libraries
Publisher:
ISBN:
Category : Decorative arts
Languages : en
Pages : 224
Get Book Here
Book Description
Author: London corporation, libr
Publisher:
ISBN:
Category :
Languages : en
Pages : 124
Get Book Here
Book Description
Author: Daniëlle De Vooght
Publisher: Routledge
ISBN: 131706111X
Category : History
Languages : en
Pages : 229
Get Book Here
Book Description
The explicit association between food and status was, academically speaking, first acknowledged on the food production level. He who owned the land, possessed the grain, he who owned the mill, had the flour, he who owned the oven, sold the bread. However, this conceptualization of power is dual; next to the obvious demonstration of power on the production level is the social significance of food consumption. Consumption of rich food”in terms of quantity and quality ”was, and is, a means to show one's social status and to create or uphold power. This book is concerned with the relationship between food consumption, status and power. Contributors address the 'old top' of society, and consider the way kings and queens, emperors and dukes, nobles and aristocrats wined and dined in the rapidly changing world of the late eighteenth and nineteenth centuries, where the bourgeoisie and even the 'common people' obtained political rights, economic influence, social importance and cultural authority. The book questions the role of food consumption at courts and the significance of particular foodstuffs or ways of cooking, deals with the number of guests and their place at the table, and studies the way the courts under consideration influenced one another. Topics include the role of sherry at the court of Queen Victoria as a means of representing middle class values, the use of the truffle as a promotional gift at the Savoy court, and the influence of European culture on banqueting at the Ottoman Palace. Together the volume addresses issues of social networks, prestige, politics and diplomacy, banquets and their design, income and spending, economic aims, taste and preference, cultural innovations, social hierarchies, material culture, and many more social and cultural issues. It will provide a useful entry into food history for scholars of court culture and anyone with an interest in modern cultural history.
Author:
Publisher:
ISBN:
Category : English essays
Languages : en
Pages : 706
Get Book Here
Book Description
Author: Grant
Publisher: BRILL
ISBN: 9004377425
Category : History
Languages : en
Pages : 400
Get Book Here
Book Description
The commentary indicates Oribasius' source for each quotation or paraphrase, assesses the accuracy and comprehensibility of the contents, and suggests the reasons behind the recommendations and rejections of certain cakes, breads, fruits and vegetables. To aid further research in the field of ancient dietetics, a detailed word index is appended. The introduction summarises the more important points about the medical theories behind the humours and qualities, and how regulating the intake of foods could assist in the maintenance of good health.
