Book Description
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 : 264 pages
File Size : 17,95 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 :
Publisher :
Page : pages
File Size : 15,10 MB
Release : 1989
Category :
ISBN :
Author : Tom Jaine
Publisher : Oxford Symposium
Page : 200 pages
File Size : 14,53 MB
Release : 1986
Category : Congresses
ISBN : 0907325335
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 336 pages
File Size : 10,34 MB
Release : 1991
Category : Cookery
ISBN : 0907325475
Author : Tom Jaine
Publisher : Oxford Symposium
Page : 188 pages
File Size : 42,30 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 : Tom Jaine
Publisher :
Page : 0 pages
File Size : 31,76 MB
Release : 1987
Category : Cooking
ISBN : 9780907325369
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 246 pages
File Size : 19,19 MB
Release : 1991
Category : Cookery
ISBN : 0907325467
Author : Barbara Ketcham Wheaton
Publisher : Simon and Schuster
Page : 372 pages
File Size : 13,79 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 : Russell Harris
Publisher : Prospect Books (UK)
Page : 36 pages
File Size : 25,21 MB
Release : 1996
Category : Cooking
ISBN :
The ultimate vade-mecum to all these titles. An index to the cumulative set is an essential tool for any student
Author : Alan Davidson
Publisher :
Page : 953 pages
File Size : 40,44 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.