Book Description
The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Author : Tom Jaine
Publisher : Oxford Symposium
Page : 140 pages
File Size : 47,97 MB
Release : 1987
Category : Congresses
ISBN : 090732536X
The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 336 pages
File Size : 21,91 MB
Release : 1991
Category : Cookery
ISBN : 0907325475
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 246 pages
File Size : 32,55 MB
Release : 1991
Category : Cookery
ISBN : 0907325467
Author : Alan Davidson
Publisher :
Page : 953 pages
File Size : 47,75 MB
Release : 2014
Category : Business & Economics
ISBN : 0199677336
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 : Harlan Walker
Publisher : Oxford Symposium
Page : 322 pages
File Size : 35,66 MB
Release : 2003
Category : Cooking
ISBN :
Proceedings of the Oxford Symposium on Food and Cooking for the year 2002. The subject is The Fat of the Land.
Author : British Library. Document Supply Centre
Publisher :
Page : 792 pages
File Size : 37,7 MB
Release : 1987
Category : Conference proceedings
ISBN :
Author : Barbara Ketcham Wheaton
Publisher : Simon and Schuster
Page : 372 pages
File Size : 44,13 MB
Release : 2011-01-18
Category : Cooking
ISBN : 1439143730
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 : Pat Caplan
Publisher : Routledge
Page : 297 pages
File Size : 48,1 MB
Release : 2013-04-15
Category : Health & Fitness
ISBN : 1134730004
By addressing the issue of food and eating in Britain today this collection considers the ways in which food habits are changing and shows how social and personal identities and perceptions of health risk influence people's food choices. The articles explore, among other issues: • the family meal • wedding cakes • nostalgia and the invention of tradition • the rise of vegetarianism • the recent BSE crisis • the `creolization' of British food eating out • creation of individual identity through lifestyle. The contributors include Hanna Bradby, Simon Charsley, Allison James, Anne Keane, Lydia Martens and Alan Warde.
Author : Tom Jaine
Publisher : Oxford Symposium on Food & Cookery
Page : 212 pages
File Size : 48,31 MB
Release : 1988
Category : Cooking
ISBN : 0907325394
Author : Elena Molokhovets
Publisher : Indiana University Press
Page : 710 pages
File Size : 21,30 MB
Release : 1998-07-22
Category : Cooking
ISBN : 9780253212108
Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." -Nahum Waxman, Owner, Kitchen Arts & Letters What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." -Betty H. Fussell, author of I Hear America Cooking First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. Indiana-Michigan Series in Russian and East European Studies Alexander Rabinowitc