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Author : Michael Donovan
Publisher :
ISBN 13 :
Total Pages : 408 pages
Book Rating : 4.3/5 (91 download)
Download or read book Human food, animal and vegetable written by Michael Donovan and published by . This book was released on 1837 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 410 pages
Book Rating : 4.:/5 (319 download)
Download or read book The Cabinet Cyclopaedia: Arts written by and published by . This book was released on 1827 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Paul Freedman
Publisher : Yale University Press
ISBN 13 : 0300211317
Total Pages : 344 pages
Book Rating : 4.3/5 (2 download)
Download or read book Out of the East written by Paul Freedman and published by Yale University Press. This book was released on 2008-03-25 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: How medieval Europe’s infatuation with expensive, fragrant, exotic spices led to an era of colonial expansion and discovery: “A consummate delight.” —Marion Nestle, James Beard Award–winning author of Unsavory Truth The demand for spices in medieval Europe was extravagant—and was reflected in the pursuit of fashion, the formation of taste, and the growth of luxury trade. It inspired geographical and commercial exploration, as traders pursued such common spices as pepper and cinnamon and rarer aromatic products, including ambergris and musk. Ultimately, the spice quest led to imperial missions that were to change world history. This engaging book explores the demand for spices: Why were they so popular, and why so expensive? Paul Freedman surveys the history, geography, economics, and culinary tastes of the Middle Ages to uncover the surprisingly varied ways that spices were put to use—in elaborate medieval cuisine, in the treatment of disease, for the promotion of well-being, and to perfume important ceremonies of the Church. Spices became symbols of beauty, affluence, taste, and grace, Freedman shows, and their expense and fragrance drove the engines of commerce and conquest at the dawn of the modern era. “A magnificent, very well written, and often entertaining book that is also a major contribution to European economic and social history, and indeed one with a truly global perspective.” —American Historical Review
Author : Richard Hosking
Publisher : Oxford Symposium
ISBN 13 : 1903018471
Total Pages : 455 pages
Book Rating : 4.9/5 (3 download)
Download or read book Authenticity in the Kitchen written by Richard Hosking and published by Oxford Symposium. This book was released on 2006 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Author : Kathy Gunst
Publisher : Putnam Publishing Group
ISBN 13 :
Total Pages : 264 pages
Book Rating : 4.X/5 ( download)
Download or read book Condiments written by Kathy Gunst and published by Putnam Publishing Group. This book was released on 1984 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Maryann Tebben
Publisher : Reaktion Books
ISBN 13 : 1780234139
Total Pages : 160 pages
Book Rating : 4.7/5 (82 download)
Download or read book Sauces written by Maryann Tebben and published by Reaktion Books. This book was released on 2014-09-15 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Where would eggs benedict be without hollandaise, spaghetti without Bolognese, tortilla chips without salsa, or French fries without ketchup? A world without sauces is a dull and dry world indeed. But what exactly are sauces? How did they become a crucial element in every country’s cuisine? Maryann Tebben answers these questions in this flavorful history, giving sauces their due as a highly debatable but essential part of our culinary habits. Tebben begins in fifth-century China with its many fermented sauces, then follows them along trade routes from East to West as they become a commodity and helped seafarers add flavor to their rations. Tracing the evolution of food technology, she explores the development of the art of sauce creation and examines the foams, ices, and smokes—barely recognizable as sauces—that are found in the increasingly popular world of molecular gastronomy. Tebben also investigates the many controversies that have sprung up around sauces—how salsa has overtaken ketchup in popularity in the United States, and how British Worcestershire sauce actually originated in India—and offers tantalizing historical comparisons such as that between ketchup and Tabasco. A charming look at the source of soy sauce, mole, beurre blanc, and more, Sauces will please expert chefs and novice sauciers alike.
Author : John Jackson Manley
Publisher :
ISBN 13 :
Total Pages : 156 pages
Book Rating : 4.R/5 (5 download)
Download or read book Salt, and Other Condiments written by John Jackson Manley and published by . This book was released on 1884 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kenneth T. Farrell
Publisher : Springer Science & Business Media
ISBN 13 : 9780834213371
Total Pages : 440 pages
Book Rating : 4.2/5 (133 download)
Download or read book Spices, Condiments and Seasonings written by Kenneth T. Farrell and published by Springer Science & Business Media. This book was released on 1998-08-31 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 0429757514
Total Pages : 396 pages
Book Rating : 4.4/5 (297 download)
Download or read book Technological Processes for Marine Foods, From Water to Fork written by Megh R. Goyal and published by CRC Press. This book was released on 2019-06-07 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors. This book looks at the importance of marine foods and their secondary metabolites for human health along with a number of novel processing techniques and applications for marine foods. It also provides some recent studies on microbiology and genomics of marine food products. The volume first looks at several pharmacological properties of marine-derived compounds and their applications. The volume goes on to present a number of scientific reports on new and effective processing technologies and applications for marine foods. These include various methods of freezing fish for later consumption and fermentation processes for fish products. Other industrial applications and issues are explored as well, such as waste management and utilization of fish byproducts. The issue of maintaining probiotic and nutritional value from fish products during industrial processing is also addressed, and the role of microbiology and genomics of marine food products is explored as well.
Author : Richard D Bank
Publisher : Simon and Schuster
ISBN 13 : 1440522456
Total Pages : 304 pages
Book Rating : 4.4/5 (45 download)
Download or read book The Everything Judaism Book written by Richard D Bank and published by Simon and Schuster. This book was released on 2002-10-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Judaism has survived for four millennia, and many of its customs, laws, and traditions have remained exactly the same today as in the days of Abraham, Isaac, and Jacob. The Everything Judaism Book explains the major precepts of this robust religion in language anyone can understand and appreciate. From High Holy Days, such as Passover and Yom Kippur, to symbols and objects, such as the Star of David and the tallis prayer shawl, Jews and non-Jews alike will gain new understanding and insights into the rich diversity and seemingly endless complexity of Jewish practices and culture. Authoritative and thought-provoking, The Everything Judaism Book has been exhaustively reviewed for accuracy by Orthodox Rabbi Jacob Rosenthal and Reform Rabbi Robert Leib. The Everything Judaism Book is a terrific introduction if you're learning the religion for the first time, a great way to brush up on facts you may have forgotten from Hebrew school, and the perfect mitzvah (good deed) gift for a friend or relative.
Author : John Hoenig
Publisher : Columbia University Press
ISBN 13 : 0231546386
Total Pages : 290 pages
Book Rating : 4.2/5 (315 download)
Download or read book Garden Variety written by John Hoenig and published by Columbia University Press. This book was released on 2017-11-21 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chopped in salads, scooped up in salsa, slathered on pizza and pasta, squeezed onto burgers and fries, and filling aisles with roma, cherry, beefsteak, on-the-vine, and heirloom: where would American food, fast and slow, high and low, be without the tomato? The tomato represents the best and worst of American cuisine: though the plastic-looking corporate tomato is the hallmark of industrial agriculture, the tomato’s history also encompasses farmers’ markets and home gardens. Garden Variety illuminates American culinary culture from 1800 to the present, challenging a simple story of mass-produced homogeneity and demonstrating the persistence of diverse food cultures throughout modern America. John Hoenig explores the path by which, over the last two centuries, the tomato went from a rare seasonal crop to America’s favorite vegetable. He pays particular attention to the noncorporate tomato. During the twentieth century, as food production, processing, and distribution became increasingly centralized, the tomato remained king of the vegetable garden and, in recent years, has become the centerpiece of alternative food cultures. Reading seed catalogs, menus, and cookbooks, and following the efforts of cooks and housewives to find new ways to prepare and preserve tomatoes, Hoenig challenges the extent to which branding, advertising, and marketing dominated twentieth-century American life. He emphasizes the importance of tomatoes to numerous immigrant groups and their influence on the development of American food cultures. Garden Variety highlights the limits on corporations’ ability to shape what we eat, inviting us to rethink the history of our foodways and to take the opportunity to expand the palate of American cuisine.
Author : Beth Forrest
Publisher : Bloomsbury Publishing
ISBN 13 : 1350096199
Total Pages : 383 pages
Book Rating : 4.3/5 (5 download)
Download or read book Food in Memory and Imagination written by Beth Forrest and published by Bloomsbury Publishing. This book was released on 2022-01-13 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: How do we engage with food through memory and imagination? This expansive volume spans time and space to illustrate how, through food, people have engaged with the past, the future, and their alternative presents. Beth M. Forrest and Greg de St. Maurice have brought together first-class contributions, from both established and up-and-coming scholars, to consider how imagination and memory intertwine and sometimes diverge. Chapters draw on cases around the world-including Iran, Italy, Japan, Kenya, and the US-and include topics such as national identity, food insecurity, and the phenomenon of knowledge. Contributions represent a range of disciplines, including anthropology, history, philosophy, psychology, and sociology. This volume is a veritable feast for the contemporary food studies scholar.
Author : Tom Stobart
Publisher : Grub Street Publishers
ISBN 13 : 1911621572
Total Pages : 458 pages
Book Rating : 4.9/5 (116 download)
Download or read book Herbs, Spices & Flavourings written by Tom Stobart and published by Grub Street Publishers. This book was released on 2017-12-19 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate reference to the tasty ingredients that transform our food from the author of Cook’s Encyclopedia. Tom Stobart’s award-winning Herbs, Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically, over 400 different herbs, spices, and flavorings found throughout the world and based on the extensive notes he made on his travels in 70 countries. Each entry carries detailed descriptions of the origin, history, magical, medicinal, scientific, and culinary uses, together with a thorough assessment of tastes and effects of cooking, freezing, and pickling. The author assigns the scientific, botanical, native, and popular names for given plants and ingredients making exact identification easy and clearing up any confusions which may exist on differing countries’ names and usages. No other work in print has ever covered this important subject with such exhausting precision, making this work of reference essential for all cooks, gardeners, and horticulturists.
Author : Ian Crofton
Publisher : Quercus Publishing
ISBN 13 : 178087345X
Total Pages : 336 pages
Book Rating : 4.7/5 (88 download)
Download or read book A Curious History of Food and Drink written by Ian Crofton and published by Quercus Publishing. This book was released on 2013-10-24 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered where noodles came from? How Worcester Sauce was invented? Or even who the 'Cucumber King of Burma' was? Beginning with the hippo soup eaten in Africa in 6000 BC, through to the dangerous blowfish enjoyed in contemporary Japan, A Curious History of Food and Drink reveals the bizarre origins of the food and drink consumed throughout history. From the pheasant brains and flamingo tongues scoffed by the Roman emperor Vitellius, to the unusual uses of liquorice (once a treatment for sore feet) - Ian Crofton makes use of original sources - including journals, cookbooks and manuals - to reveal the bizarre, entertaining and informative stories behind the delicacies enjoyed by our ancestors.
Author : William Wheater
Publisher :
ISBN 13 :
Total Pages : 372 pages
Book Rating : 4.R/5 (5 download)
Download or read book The history of the parishes of Sherburn and Cawood written by William Wheater and published by . This book was released on 1882 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Wheater
Publisher :
ISBN 13 :
Total Pages : 384 pages
Book Rating : 4.:/5 (334 download)
Download or read book The History of the Parishes of Sherburn and Cawood, with Notices of Wistow, Saxton, Towton, Etc. ... written by William Wheater and published by . This book was released on 1882 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Carl A. Batt
Publisher : Academic Press
ISBN 13 : 0123847338
Total Pages : 3243 pages
Book Rating : 4.1/5 (238 download)
Download or read book Encyclopedia of Food Microbiology written by Carl A. Batt and published by Academic Press. This book was released on 2014-04-02 with total page 3243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
