Author : Tom Jaine
Publisher : Oxford Symposium
Page : 188 pages
File Size : 22,44 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 : 12,33 MB
Release : 1989
Category : Cooking
ISBN :
Author : Mark McWilliams
Publisher : Oxford Symposium
Page : 392 pages
File Size : 29,18 MB
Release : 2014-07-01
Category : Business & Economics
ISBN : 1909248401
Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.
Author : Bee Wilson
Publisher : Basic Books
Page : 354 pages
File Size : 47,2 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.
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 336 pages
File Size : 12,89 MB
Release : 1991
Category : Cookery
ISBN : 0907325475
Author : Sarah Tarlow
Publisher : Routledge
Page : 309 pages
File Size : 30,60 MB
Release : 2002-01-08
Category : Social Science
ISBN : 1134660359
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 : Almudena Villegas Becerril
Publisher : Cambridge Scholars Publishing
Page : 420 pages
File Size : 32,88 MB
Release : 2021-02-23
Category : Social Science
ISBN : 1527566552
This book provides a thrilling account of a thoughtful gastronomic journey through the Roman Empire. It reviews the role that food and its associated constituents had in the evolution of Roman life, and highlights the cookery processes practised by both social elites and humble peasant and common households. The hypotheses and conclusions presented here shed light onto the significance that Ancient Romans attached to food, the banquet, and the simple daily act of sharing food, while the text also offers new research findings on recipes and cooking technologies that have passed unnoticed.
Author : Robert E. Gallman
Publisher : University of Chicago Press
Page : 410 pages
File Size : 11,7 MB
Release : 2007-12-01
Category : Business & Economics
ISBN : 0226279472
This benchmark volume addresses the debate over the effects of early industrialization on standards of living during the decades before the Civil War. Its contributors demonstrate that the aggregate antebellum economy was growing faster than any other large economy had grown before. Despite the dramatic economic growth and rise in income levels, questions remain as to the general quality of life during this era. Was the improvement in income widely shared? How did economic growth affect the nature of work? Did higher levels of income lead to improved health and longevity? The authors address these questions by analyzing new estimates of labor force participation, real wages, and productivity, as well as of the distribution of income, height, and nutrition.
Author : Sara Pennell
Publisher : Bloomsbury Publishing
Page : 273 pages
File Size : 23,2 MB
Release : 2016-06-30
Category : History
ISBN : 1441191860
Tracing the emergence of the domestic kitchen from the 17th to the middle of the 19th century, Sara Pennell explores how the English kitchen became a space of specialised activity, sociability and strife. Drawing upon texts, images, surviving structures and objects, The Birth of the English Kitchen, 1600-1850 opens up the early modern English kitchen as an important historical site in the construction of domestic relations between husband and wife, masters, mistresses and servants and householders and outsiders; and as a crucial resource in contemporary heritage landscapes.
Author : Nathalie Cooke
Publisher : McGill-Queen's Press - MQUP
Page : 556 pages
File Size : 18,93 MB
Release : 2017-06-22
Category : Cooking
ISBN : 0773549315
What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee – this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill’s classic The Female Emigrant’s Guide, with its admirable recipes, candid advice, and astute observations about local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life. This toolkit for historical cookery, redesigned and annotated in an edition for use in contemporary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes discussions of cooking conventions, terms, techniques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill’s world and the emigrant experience. In a distinctive and witty voice expressing her can-do attitude, Catharine Parr Traill’s The Female Emigrant’s Guide unlocks a wealth of information on historical foodways and culinary exploration.
