English Cookery Books to the Year 1850 PDF Download
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Author: Arnold Whitaker Oxford
Publisher: BoD – Books on Demand
ISBN: 3368261436
Category : Fiction
Languages : en
Pages : 202
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Book Description
Reprint of the original, first published in 1913.
Author: Arnold Whitaker Oxford
Publisher: BoD – Books on Demand
ISBN: 3368261436
Category : Fiction
Languages : en
Pages : 202
Get Book Here
Book Description
Reprint of the original, first published in 1913.
Author: Arnold Whitaker Oxford
Publisher: BoD – Books on Demand
ISBN: 3861952912
Category : Cooking
Languages : en
Pages : 202
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Book Description
This book, first issued in 1913, gives a complete and detailed overview about all english cookery books to the year 1850.
Author: Michelle DiMeo
Publisher: Manchester University Press
ISBN: 1526129906
Category : Literary Criticism
Languages : en
Pages : 287
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Book Description
This collection of essays provides an overview of new scholarship on recipe books, one of the most popular non-fiction printed texts in, and one of the most common forms of manuscript compilation to survive from, the pre-modern era (c.1550–1800). This is the first book to collect together the wide variety of scholarly approaches to pre-modern recipe books written in English, drawing on varying approaches to reveal their culinary, medical, scientific, linguistic, religious and material meanings. Ten scholars from the fields of culinary history, history of medicine and science, divinity, archaeology and material culture, and English literature and linguistics contribute to a vibrant mapping of the aspirations invested in, and uses of, recipes and recipe books. By exploring areas as various as the knowledge economies of medicine, Anglican feasting and fasting practices, the material culture of the kitchen and table, London publishing and concepts of authorship and the aesthetics of culinary styles, these eleven essays (including a critical introduction to recipe books and their historiography) position recipe texts in the wider culture of the sixteenth, seventeenth and eighteenth centuries. They illuminate their importance to both their original compilers and users, and modern scholars and graduate students alike.
Author: E.R. Pennell
Publisher: Рипол Классик
ISBN: 1176489704
Category : History
Languages : en
Pages : 241
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Book Description
Author: Eneas Sweetland Dallas
Publisher:
ISBN:
Category : England
Languages : en
Pages : 596
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Book Description
Author: Maggs Bros
Publisher:
ISBN:
Category : Booksellers' catalogs
Languages : en
Pages : 240
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Book Description
Author: Thomas Gray
Publisher:
ISBN:
Category :
Languages : en
Pages : 402
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Book Description
Author: Sean Takats
Publisher: JHU Press
ISBN: 1421403382
Category : History
Languages : en
Pages : 216
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Book Description
In the eighteenth-century French household, the servant cook held a special place of importance, providing daily meals and managing the kitchen and its finances. In this scrupulously researched and witty history, Sean Takats examines the lives of these cooks as they sought to improve their position in society and reinvent themselves as expert, skilled professionals. Much has been written about the cuisine of the period, but Takats takes readers down into the kitchen and introduces them to the men and women behind the food. It is only in that way, Takats argues, that we can fully recover the scientific and cultural significance of the meals they created, and, more important, the contributions of ordinary workers to eighteenth-century intellectual life. He shows how cooks, along with decorators, architects, and fashion merchants, drove France’s consumer revolution, and how cooks' knowledge about a healthy diet and the medicinal properties of food advanced their professional status by capitalizing on the Enlightenment’s new concern for bodily and material happiness. The Expert Cook in Enlightenment France explores a unique intersection of cultural history, labor history, and the history of science and medicine. Relying on an unprecedented range of sources, from printed cookbooks and medical texts to building plans and commercial advertisements, Takats reconstructs the evolving role of the cook in Enlightenment France. Academics and students alike will enjoy this fascinating study of the invention of the professional chef, of how ordinary workers influenced emerging trends of scientific knowledge, culture-creation, and taste in eighteenth-century France.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 528
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Book Description
Author: Maria Eliza Ketelby Rundell
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 460
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Book Description
