Author: Alexis Soyer
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 612
Book Description
Soyer presents a history of food focusing on the table of classical antiquity and food in ancient times: agriculture, milling, recipes, mythological origin, ingredients, utensils, exotic dishes, dining habits and customs, and spices and seasonings.
The Pantropheon
Author: Alexis Soyer
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 612
Book Description
Soyer presents a history of food focusing on the table of classical antiquity and food in ancient times: agriculture, milling, recipes, mythological origin, ingredients, utensils, exotic dishes, dining habits and customs, and spices and seasonings.
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 612
Book Description
Soyer presents a history of food focusing on the table of classical antiquity and food in ancient times: agriculture, milling, recipes, mythological origin, ingredients, utensils, exotic dishes, dining habits and customs, and spices and seasonings.
Portrait of a Chef
Author: Helen Soutar Morris
Publisher: Cambridge University Press
ISBN: 1108061699
Category : Biography & Autobiography
Languages : en
Pages : 255
Book Description
A 1938 biography of the flamboyant Alexis Soyer (1810-58), arguably the greatest chef of the nineteenth century.
Publisher: Cambridge University Press
ISBN: 1108061699
Category : Biography & Autobiography
Languages : en
Pages : 255
Book Description
A 1938 biography of the flamboyant Alexis Soyer (1810-58), arguably the greatest chef of the nineteenth century.
“The” Athenaeum
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 832
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 832
Book Description
The Musical World
Author:
Publisher:
ISBN:
Category : Music
Languages : en
Pages : 854
Book Description
Publisher:
ISBN:
Category : Music
Languages : en
Pages : 854
Book Description
European Gastronomy Into the 21st Century
Author: Cailein Gillespie
Publisher: Routledge
ISBN: 0750652675
Category : Business & Economics
Languages : en
Pages : 224
Book Description
Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
Publisher: Routledge
ISBN: 0750652675
Category : Business & Economics
Languages : en
Pages : 224
Book Description
Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
Catalogue of Books on the Useful Arts in the Central Libraries, 1903-1914
Author: Newcastle upon Tyne (England). Public libraries
Publisher:
ISBN:
Category : Decorative arts
Languages : en
Pages : 224
Book Description
Publisher:
ISBN:
Category : Decorative arts
Languages : en
Pages : 224
Book Description
A catalogue of the library of the corporation of ... London
Author: London corporation, libr
Publisher:
ISBN:
Category :
Languages : en
Pages : 124
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 124
Book Description
Royal Taste
Author: Daniëlle De Vooght
Publisher: Routledge
ISBN: 131706111X
Category : History
Languages : en
Pages : 229
Book Description
The explicit association between food and status was, academically speaking, first acknowledged on the food production level. He who owned the land, possessed the grain, he who owned the mill, had the flour, he who owned the oven, sold the bread. However, this conceptualization of power is dual; next to the obvious demonstration of power on the production level is the social significance of food consumption. Consumption of rich food”in terms of quantity and quality ”was, and is, a means to show one's social status and to create or uphold power. This book is concerned with the relationship between food consumption, status and power. Contributors address the 'old top' of society, and consider the way kings and queens, emperors and dukes, nobles and aristocrats wined and dined in the rapidly changing world of the late eighteenth and nineteenth centuries, where the bourgeoisie and even the 'common people' obtained political rights, economic influence, social importance and cultural authority. The book questions the role of food consumption at courts and the significance of particular foodstuffs or ways of cooking, deals with the number of guests and their place at the table, and studies the way the courts under consideration influenced one another. Topics include the role of sherry at the court of Queen Victoria as a means of representing middle class values, the use of the truffle as a promotional gift at the Savoy court, and the influence of European culture on banqueting at the Ottoman Palace. Together the volume addresses issues of social networks, prestige, politics and diplomacy, banquets and their design, income and spending, economic aims, taste and preference, cultural innovations, social hierarchies, material culture, and many more social and cultural issues. It will provide a useful entry into food history for scholars of court culture and anyone with an interest in modern cultural history.
Publisher: Routledge
ISBN: 131706111X
Category : History
Languages : en
Pages : 229
Book Description
The explicit association between food and status was, academically speaking, first acknowledged on the food production level. He who owned the land, possessed the grain, he who owned the mill, had the flour, he who owned the oven, sold the bread. However, this conceptualization of power is dual; next to the obvious demonstration of power on the production level is the social significance of food consumption. Consumption of rich food”in terms of quantity and quality ”was, and is, a means to show one's social status and to create or uphold power. This book is concerned with the relationship between food consumption, status and power. Contributors address the 'old top' of society, and consider the way kings and queens, emperors and dukes, nobles and aristocrats wined and dined in the rapidly changing world of the late eighteenth and nineteenth centuries, where the bourgeoisie and even the 'common people' obtained political rights, economic influence, social importance and cultural authority. The book questions the role of food consumption at courts and the significance of particular foodstuffs or ways of cooking, deals with the number of guests and their place at the table, and studies the way the courts under consideration influenced one another. Topics include the role of sherry at the court of Queen Victoria as a means of representing middle class values, the use of the truffle as a promotional gift at the Savoy court, and the influence of European culture on banqueting at the Ottoman Palace. Together the volume addresses issues of social networks, prestige, politics and diplomacy, banquets and their design, income and spending, economic aims, taste and preference, cultural innovations, social hierarchies, material culture, and many more social and cultural issues. It will provide a useful entry into food history for scholars of court culture and anyone with an interest in modern cultural history.
The Gentleman's Magazine, and Historical Chronicle, for the Year ...
Author:
Publisher:
ISBN:
Category : English essays
Languages : en
Pages : 706
Book Description
Publisher:
ISBN:
Category : English essays
Languages : en
Pages : 706
Book Description
Dieting for an Emperor
Author: Grant
Publisher: BRILL
ISBN: 9004377425
Category : History
Languages : en
Pages : 400
Book Description
The commentary indicates Oribasius' source for each quotation or paraphrase, assesses the accuracy and comprehensibility of the contents, and suggests the reasons behind the recommendations and rejections of certain cakes, breads, fruits and vegetables. To aid further research in the field of ancient dietetics, a detailed word index is appended. The introduction summarises the more important points about the medical theories behind the humours and qualities, and how regulating the intake of foods could assist in the maintenance of good health.
Publisher: BRILL
ISBN: 9004377425
Category : History
Languages : en
Pages : 400
Book Description
The commentary indicates Oribasius' source for each quotation or paraphrase, assesses the accuracy and comprehensibility of the contents, and suggests the reasons behind the recommendations and rejections of certain cakes, breads, fruits and vegetables. To aid further research in the field of ancient dietetics, a detailed word index is appended. The introduction summarises the more important points about the medical theories behind the humours and qualities, and how regulating the intake of foods could assist in the maintenance of good health.