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Author: Mary Ellen Snodgrass
Publisher: Routledge
ISBN: 1135455724
Category : Cooking
Languages : en
Pages : 1146
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Book Description
First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Mary Ellen Snodgrass
Publisher: Routledge
ISBN: 1135455724
Category : Cooking
Languages : en
Pages : 1146
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Book Description
First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Author: Rachel Patterson
Publisher: John Hunt Publishing
ISBN: 1785359541
Category : Body, Mind & Spirit
Languages : en
Pages : 149
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Book Description
Best-selling author Rachel Patterson looks at the element of Water and how to work with it. The book includes rituals, spells, correspondences, Elementals, meditations and practical suggestions. Kitchen Witchcraft: The Element of Water is the sixth in a series of books that delve into the world of the Kitchen Witch. Each book breaks down the whys and wherefores of the subject and includes practical guides and exercises. Other titles include Spell and Charms, Garden Magic, Crystal Magic, The Element of Earth and The Element of Fire.
Author: Volker Bach
Publisher: Rowman & Littlefield
ISBN: 144225128X
Category : Cooking
Languages : en
Pages : 219
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Book Description
In international culinary history, Germany is still largely a blank space, its unparalleled wealth of source material and large body of published research available only to readers of German. This books aims to give everybody else an overview of German foodways at a crucial juncture in its history. The Reformation era, broadly speaking from the Imperial Reforms of the 1480s to the beginning of the Thirty Years’ War, laid the foundations for many developments in German culture, language, and history, not least the notion of its existence as a country. Understanding the food traditions and habits of the time is important to anyone studying Germany’s culinary history and identity. Using original source material, food production, processing and consumption are explored with a view to the social significance of food and the practicalities of feeding a growing population. Food habits across the social spectrum are presented, looking at the foodways of rich and poor in city and country. The study shows a foodscape richly differentiated by region, class, income, gender and religion, but united by a shared culinary identity that was just beginning to emerge. An appendix of recipes helps the reader gain an appreciation of the practical aspects of food in the age of Martin Luther.
Author: Scott Cunningham
Publisher: Llewellyn Worldwide
ISBN: 9780738702261
Category : Body, Mind & Spirit
Languages : en
Pages : 404
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Book Description
Food magic.
Author: Skye Alexander
Publisher: Simon and Schuster
ISBN: 150722088X
Category : Cooking
Languages : en
Pages : 288
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Book Description
"Every house witch knows: the kitchen is an essential part of your magical practice. From preparing food to enjoying a meal, it's important to honor the process of making a dish, to appreciate each individual ingredient, and to make magic from the recipes you already know and love. First, dive into the world of kitchen magic and spellwork; then go back to the basics to learn the magical properties, qualities, and symbolism of 100 essential everyday ingredients so that you can learn to add a little magic to every meal. You'll learn: that chocolate is associated with love, but different types of chocolate are connected with different types of love from romance to friendship; that you should choose your pasta wisely for different shapes are associated with different outcomes; that onion can be used for healing, and the tears the onion causes when you cut it can be just as important as the dish you make with it; and much more! Transform your favorite recipes into magical spells, use different ingredients to maximum advantage, and enhance your kitchen witchery with the help of The Kitchen Witch"--
Author: Kim Kindelsperger
Publisher: Rock Point
ISBN: 076038763X
Category : Cooking
Languages : en
Pages : 163
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Book Description
Make Halloween obsessions a yearlong affair with these 60 ghoulish and frightening recipes. The Creepy Kitchen gives step-by-step instructions on how to recreate recipes ranging from cute and sweet for the kiddos to gruesome for the more daring. Spice up any event, all year long with appetizers, main dishes, desserts, drinks, sides, Creepy Christmas (or Creepmas) recipes, and Valentine's dishes. Filled with fun and scary facts and tips, you'll be making these delectable recipes in your kitchen in no time. The recipes in this cookbook will be beautifully illustrated, making each horrifying recipe pop out of the pages. The delightfully freakish foods include: Sausage Biscuit Brains, a beefy appetizer filled with peppers, onions, cheese, and more, meant to scare and delight any guest Vain Vanessa's Vampire Bites, hauntingly delightful snacks made of crimson-skinned apples, velvety white marshmallows, chewy black raisins, and pointy slivered almonds, and nut butter All Souls Potatoes, a perfectly creepy side dish made of carved potatoes, tomatoes, garlic, onions, and more Merv Mummy’s Posthumous Pizza, a main dish that will add a twist to your favorite pizza Banana Split Personality Popsicles, a darker, sweeter, and more delicious take on a banana split Krampus Cracker Cookies, a tasty Creepmas cookie recipe for anyone who misbehaves during the holidays And more! These strange recipes are perfect for Halloween parties and every other occasion that calls for a fright throughout the year. Don’t wait for October to show off your passion for all things creepy!
Author: Maggie Haseman
Publisher: Sourcebooks, Inc.
ISBN: 1638786941
Category : Body, Mind & Spirit
Languages : en
Pages : 198
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Book Description
Nurture your body, mind, and spirit with kitchen witchery for every day magic Any task can be meaningful and magical when you do it with purpose—especially restorative activities like cooking, eating, and gardening. The Kitchen Witch's Guide to Healing and Self-Care shows you how to access the healing craft of your kitchen, and harness it for a greater sense of contentment, belonging, and well-being. Happy hearth, healthy mind—Combine warm and healing kitchen witchcraft with holistic self–care as you explore this natural, gentle, approach to feeding your body and mind. Ingredients are key—Discover the magical properties of herbs, tea leaves, vegetables, and grains, along with creative ways to incorporate them into your meals. For body and soul—Learn empowering recipes and remedies like a Kitchen Cleansing Ritual, Harmonious Mind Tacos with Slaw, and Strengthening Chocolate Mousse. Add a little healing to your space with this witch's book of self-care through kitchen magic.
Author: James R. Keller
Publisher: McFarland
ISBN: 147660908X
Category : Social Science
Languages : en
Pages : 217
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Book Description
Culinary imagery, much like sexual and violent imagery, is a key cinematic device used to elicit a sensory response from an audience. In many films, culinary imagery is central enough to constitute a new subgenre, defined by films in which food production, preparation, service, and consumption play a major part in the development of character, structure, or theme. This book defines the food film genre and analyzes the relationship between cinematic food imagery and various cultural constructs, including politics, family, identity, race, ethnicity, nationality, gender, and religion. Chapters examine these themes in several well-known food films, such as The Cook, the Thief, His Wife and Her Lover, Chocolat, Babette's Feast, and Eat Drink Man Woman, and lesser-known productions, including Felicia's Journey, Kitchen Stories, Magic Kitchen, and Chinese Feast. The work includes a filmography of movies within the food genre. Instructors considering this book for use in a course may request an examination copy here.
Author: Maguelonne Toussaint-Samat
Publisher: John Wiley & Sons
ISBN: 144430514X
Category : History
Languages : en
Pages : 776
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Book Description
The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement
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Category :
Languages : en
Pages : 728
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Book Description
