Oxford Symposium on Food & Cookery, 1990
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 246 pages
File Size : 40,50 MB
Release : 1991
Category : Cookery
ISBN : 0907325467
Oxford Symposium on Food & Cookery 1990
Author :
Publisher :
Page : 230 pages
File Size : 29,2 MB
Release : 1990
Category :
ISBN :
Book Description
Taste
Author : Kate Colquhoun
Publisher : A&C Black
Page : 604 pages
File Size : 21,78 MB
Release : 2012-05-01
Category : History
ISBN : 1408834081
Book Description
From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the food we eat and the way we prepare it. In this involving history of the British people, Kate Colquhoun celebrates every aspect of our cuisine from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the invention of ice cream, to Dickensian dinner-party excess and the growth of frozen food. Taste tells a story as rich and diverse as a five-course dinner.
The Curious Cook
Author : Harold McGee
Publisher :
Page : 339 pages
File Size : 18,29 MB
Release : 1990
Category : Cooking
ISBN : 9780865474529
Book Description
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Disappearing Foods
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 248 pages
File Size : 38,91 MB
Release : 1995
Category : Cookery
ISBN : 0907325629
Book Description
Oxford Symposium on Food & Cookery, 1989
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 264 pages
File Size : 47,29 MB
Release : 1990
Category : Cooking
ISBN : 0907325440
Book Description
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Resource Guide for Food Writers
Author : Gary Allen
Publisher : Routledge
Page : 320 pages
File Size : 26,51 MB
Release : 2017-06-29
Category : Social Science
ISBN : 1136763007
Book Description
The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the foodÂservice professional to the ambitious home gourmet.
Savoring the Past
Author : Barbara Ketcham Wheaton
Publisher : Simon and Schuster
Page : 372 pages
File Size : 31,39 MB
Release : 2011-01-18
Category : Cooking
ISBN : 1439143730
Book Description
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.
The Taste of American Place
Author : Barbara G. Shortridge
Publisher : Rowman & Littlefield Publishers
Page : 309 pages
File Size : 30,74 MB
Release : 1999-09-01
Category : Social Science
ISBN : 1461645786
Book Description
Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives. Drawing on a range of disciplines_including sociology, anthropology, folklore, geography, history, and nutrition_the editors have selected a group of engaging essays to help students explore the idea of food as a window into American culture. The editors' general introductory essay offers an overview of current scholarship, and part introductions contextualize the readings within each section. This lively reader will be a valuable supplement for courses on American culture across the social sciences.
Consumption Studies and the History of the Ottoman Empire, 1550-1922
Author : Donald Quataert
Publisher : SUNY Press
Page : 374 pages
File Size : 15,80 MB
Release : 2000-01-01
Category : History
ISBN : 9780791444313
Book Description
An innovative application of consumption studies to the field of Ottoman history.
