The Ladies' Auxiliary to Temple de Hirsch Famous Cook Book PDF Download
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Author:
Publisher:
ISBN:
Category : Community cookbooks
Languages : en
Pages : 476
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Book Description
Author:
Publisher:
ISBN:
Category : Community cookbooks
Languages : en
Pages : 476
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Book Description
Author: Peter Naccarato
Publisher: Bloomsbury Publishing
ISBN: 1474280420
Category : Social Science
Languages : en
Pages : 271
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Book Description
Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization – from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media – from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives – which examine Italian food in the United States, Australia and Israel – the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food – both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies.
Author: John Mariani
Publisher: Harvard Common Press
ISBN: 9781558321663
Category : Cooking
Languages : en
Pages : 476
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Book Description
All the classics in lighter versions made with the freshest of ingredients.
Author:
Publisher:
ISBN:
Category : Bibliography
Languages : en
Pages : 1120
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Book Description
Author: Oscar Tschirky
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 940
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Book Description
Author: Mrs. Maria Mathilda (Ericsson) Hammond
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 540
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Book Description
Author: Library of Congress. Copyright Office
Publisher:
ISBN:
Category : American drama
Languages : en
Pages : 290
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Book Description
Author: Anne Willan
Publisher: Univ of California Press
ISBN: 0520244001
Category : Cooking
Languages : en
Pages : 344
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Book Description
This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.
Author: United States. Department of State. External Research Division
Publisher:
ISBN:
Category : Social sciences
Languages : en
Pages : 24
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Book Description
Author: Carol Helstosky
Publisher: Routledge
ISBN: 1317621123
Category : History
Languages : en
Pages : 512
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Book Description
The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.
