Oxford Symposium on Food & Cookery, 1989 PDF Download
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Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325440
Category : Cooking
Languages : en
Pages : 264
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Book Description
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325440
Category : Cooking
Languages : en
Pages : 264
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Book Description
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Author: Barbara Ketcham Wheaton
Publisher: Simon and Schuster
ISBN: 1439143730
Category : Cooking
Languages : en
Pages : 372
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Book Description
Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.
Author: Barbara G. Shortridge
Publisher: Rowman & Littlefield Publishers
ISBN: 1461645786
Category : Social Science
Languages : en
Pages : 309
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Book Description
Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives. Drawing on a range of disciplines_including sociology, anthropology, folklore, geography, history, and nutrition_the editors have selected a group of engaging essays to help students explore the idea of food as a window into American culture. The editors' general introductory essay offers an overview of current scholarship, and part introductions contextualize the readings within each section. This lively reader will be a valuable supplement for courses on American culture across the social sciences.
Author: Phyllis Pray Bober
Publisher: University of Chicago Press
ISBN: 0226062546
Category : Cooking
Languages : en
Pages : 464
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Book Description
How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.
Author: Gary Allen
Publisher: Routledge
ISBN: 1136763007
Category : Social Science
Languages : en
Pages : 320
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Book Description
The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the foodservice professional to the ambitious home gourmet.
Author: Donald Quataert
Publisher: SUNY Press
ISBN: 9780791444320
Category : History
Languages : en
Pages : 372
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Book Description
An innovative application of consumption studies to the field of Ottoman history.
Author: Ibn Mubārak Shāh
Publisher: Saqi Books
ISBN: 0863561810
Category : Cooking
Languages : en
Pages : 241
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Book Description
The Arabic culinary tradition burst onto the scene in the middle of the tenth century, when al-Warrāq compiled a culinary treatise titled al-Kitab al-Tabikh (The Book of Dishes) containing over 600 recipes. It would take another three and half centuries for cookery books to be produced in the European continent. Until then, gastronomic writing remained the sole preserve of the Arab-Muslim world, with cooking manuals and recipe books being written from Baghdad, Aleppo and Egypt in the East, to Muslim Spain, Morocco and Tunisia in the West. A total of nine complete cookery books have survived from this time, containing nearly three thousand recipes. First published in the fifteenth century, The Sultan's Feast by the Egyptian Ibn Mubārak Shāh features more than 330 recipes, from bread-making and savoury stews, to sweets, pickling and aromatics, as well as tips on a range of topics. This culinary treatise reveals the history of gastronomy in Arab culture. Available in English for the first time, this critical bilingual volume offers a unique insight into the world of medieval Arabic gastronomic writing.
Author: Christine McFadden
Publisher: Bloomsbury Publishing
ISBN: 1472945956
Category : Cooking
Languages : en
Pages : 296
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Book Description
Grains and pulses, nuts and seeds: recipes from breads and tortillas to pancakes and pies. In this timely new book Christine McFadden explores the way in which flour has been a staple part of our diet, and provides a comprehensive look at the alternatives to traditional wheat flour. With an increasing and at times bewildering choice of flours available online and in shops, this book follows a usable A–Z format, providing a CV of sorts for each flour (including plant source, gluten content, protein content, flavour profile and how best to use). Each of the flours featured is accompanied by suggested recipes from Christine's kitchen, and these recipes demonstrate the often underestimated ways in which flour is used. Flours range from cassava and quinoa to cricket flour and coffee flour, with delicious recipes such as cheddar and chilli cornbread (using amaranth flour), salted chocolate tart with buckwheat and walnut pastry, spicy onion pancakes (using moong dal) and spring lamb pot pies (with tradition plain wheat flour). Recipes are accompanied by beautiful photography to bring the dishes to life.
Author: Alan Davidson
Publisher:
ISBN: 0199677336
Category : Business & Economics
Languages : en
Pages : 953
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Book Description
Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest developments across the whole spectrum of this subject. Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage on attitudes towards food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, gastronomy, fusion food, leftovers, obesity, local food, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestle, and Louis Pasteur. Now in its third edition the Companion maintains its place as the foremost food reference resource for study and home use.
Author: Haym Soloveitchik
Publisher: Liverpool University Press
ISBN: 1789627850
Category : Social Science
Languages : en
Pages : 353
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Book Description
Studies of Rashi and the Tosafists; usury and money-lending; and the ban on Gentile wine offer a fascinating study of the stimuli to change in the halakhah and what that change says about the values and self-perception of Ashkenazi society.
