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
Page : 188 pages
File Size : 41,32 MB
Release : 1989
Category : Cookery
ISBN : 0907325424
The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.
Author :
Publisher :
Page : 184 pages
File Size : 15,88 MB
Release : 1989
Category : Cooking
ISBN :
Author : Tom Jaine
Publisher : Oxford Symposium
Page : 200 pages
File Size : 14,1 MB
Release : 1986
Category : Congresses
ISBN : 0907325335
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 336 pages
File Size : 50,54 MB
Release : 1991
Category : Cookery
ISBN : 0907325475
Author : Tom Jaine
Publisher : Oxford Symposium on Food & Cookery
Page : 212 pages
File Size : 14,21 MB
Release : 1988
Category : Cooking
ISBN : 0907325394
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 264 pages
File Size : 39,52 MB
Release : 1990
Category : Cooking
ISBN : 0907325440
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 246 pages
File Size : 38,79 MB
Release : 1991
Category : Cookery
ISBN : 0907325467
Author : Alan Davidson
Publisher :
Page : 953 pages
File Size : 38,89 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 :
Publisher :
Page : 230 pages
File Size : 15,35 MB
Release : 1990
Category :
ISBN :
Author : Bee Wilson
Publisher : Basic Books
Page : 354 pages
File Size : 40,2 MB
Release : 2012-10-09
Category : Cooking
ISBN : 0465033326
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.