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Author: Tom Jaine
Publisher: Oxford Symposium
ISBN: 0907325424
Category : Cookery
Languages : en
Pages : 188
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Book Description
The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.
Author: Tom Jaine
Publisher: Oxford Symposium
ISBN: 0907325424
Category : Cookery
Languages : en
Pages : 188
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Book Description
The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325475
Category : Cookery
Languages : en
Pages : 336
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Book Description
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: Sarah Tarlow
Publisher: Routledge
ISBN: 1134660359
Category : Social Science
Languages : en
Pages : 309
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Book Description
The Familiar Past surveys material culture from 1500 to the present day. Fourteen case studies, grouped under related topics, include discussion of issues such as: * the origins of modernity in urban contexts * the historical anthropology of food * the social and spatial construction of country houses * the social history of a workhouse site * changes in memorial forms and inscriptions * the archaeological treatment of gardens. The Familiar Past has been structured as a teaching text and will be useful to students of history and archaeology.
Author: Terence Scully
Publisher: University of Toronto Press
ISBN: 1442692170
Category : History
Languages : en
Pages : 801
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Book Description
Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume. Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza). Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.
Author: Bee Wilson
Publisher: Basic Books
ISBN: 0465033326
Category : Cooking
Languages : en
Pages : 354
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Book Description
Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.
Author: Margarette Lincoln
Publisher: Yale University Press
ISBN: 0300258828
Category : History
Languages : en
Pages : 397
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Book Description
The first comprehensive history of seventeenth-century London, told through the lives of those who experienced it The Gunpowder Plot, the Civil Wars, Charles I’s execution, the Plague, the Great Fire, the Restoration, and then the Glorious Revolution: the seventeenth century was one of the most momentous times in the history of Britain, and Londoners took center stage. In this fascinating account, Margarette Lincoln charts the impact of national events on an ever-growing citizenry with its love of pageantry, spectacle, and enterprise. Lincoln looks at how religious, political, and financial tensions were fomented by commercial ambition, expansion, and hardship. In addition to events at court and parliament, she evokes the remarkable figures of the period, including Shakespeare, Bacon, Pepys, and Newton, and draws on diaries, letters, and wills to trace the untold stories of ordinary Londoners. Through their eyes, we see how the nation emerged from a turbulent century poised to become a great maritime power with London at its heart—the greatest city of its time.
Author: Heather Arndt Anderson
Publisher: Rowman & Littlefield
ISBN: 1442227397
Category : Cooking
Languages : en
Pages : 327
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Book Description
The infant city called The Clearing was a bald patch amid a stuttering wood. The Clearing was no booming metropolis; no destination for gastrotourists; no career-changer for ardent chefs — just awkward, palsied steps toward Victorian gentility. In the decades before the remaining trees were scraped from the landscape, Portland’s wood was still a verdant breadbasket, overflowing with huckleberries and chanterelles, venison leaping on cloven hoof. Today, Portland is seen as a quaint village populated by trust fund wunderkinds who run food carts each serving something more precious than the last. But Portland’s culinary history actually tells a different story: the tales of the salmon-people, the pioneers and immigrants, each struggling to make this strange but inviting land between the Pacific and the Cascades feel like home. The foods that many people associate with Portland are derived from and defined by its history: salmon, berries, hazelnuts and beer. But Portland is more than its ingredients. Portland is an eater’s paradise and a cook’s playground. Portland is a gustatory wonderland. Full of wry humor and captivating anecdotes, Portland: A Food Biography chronicles the Rose City’s rise from a muddy Wild West village full of fur traders, lumberjacks and ne’er-do-wells, to a progressive, bustling town of merchants, brewers and oyster parlors, to the critical darling of the national food scene. Heather Arndt Anderson brings to life in lively prose the culinary landscape of Portland, then and now.
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: Manuel Bragança
Publisher: Springer
ISBN: 3319708600
Category : History
Languages : en
Pages : 333
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Book Description
This volume presents the intellectual autobiographies of fourteen leading scholars in the fields of history, literature, film and cultural studies who have dedicated a considerable part of their career to researching the history and memories of France during the Second World War. Basedin five different countries, Margaret Atack, Marc Dambre, Laurent Douzou, Hilary Footitt, Robert Gildea, Richard J. Golsan, Bertram M. Gordon, Christopher Lloyd, Colin Nettelbeck, Denis Peschanski, Renée Poznanski, Henry Rousso, Peter Tame, and Susan Rubin Suleiman have playeda crucial role in shaping and reshaping what has become a thought-provoking field of research. This volume, which also includes an interview with historian Robert O. Paxton, clarifies the rationales and driving forces behind their work and thus behind our current understanding of one of the darkest and most vividly remembered pages of history in contemporary France.
