Cooking Through History 2 Volumes

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Cooking through History [2 volumes]

Author : Melanie Byrd
Publisher : Bloomsbury Publishing USA
ISBN 13 :
Total Pages : 1137 pages
Book Rating : 4.2/5 (16 download)

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Book Synopsis Cooking through History [2 volumes] by : Melanie Byrd

Download or read book Cooking through History [2 volumes] written by Melanie Byrd and published by Bloomsbury Publishing USA. This book was released on 2020-12-02 with total page 1137 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.

Menus from History [2 volumes]

Author : Janet Clarkson
Publisher : Bloomsbury Publishing USA
ISBN 13 : 0313349312
Total Pages : 1002 pages
Book Rating : 4.3/5 (133 download)

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Book Synopsis Menus from History [2 volumes] by : Janet Clarkson

Download or read book Menus from History [2 volumes] written by Janet Clarkson and published by Bloomsbury Publishing USA. This book was released on 2009-07-14 with total page 1002 pages. Available in PDF, EPUB and Kindle. Book excerpt: A year's worth of fascinating menus from significant occasions in history around the world offer a thoroughly delightful way to learn more about noteworthy events and people, social classes, and morés. Menus from History: Historic Meals and Recipes for Every Day of the Year offers a fascinating exploration of dining history through historic menus from more than 35 countries. Ranging from discussion of a Roman banquet in A.D. 70 to a meal for former South African President Nelson Mandela in the 1990s, the menus offer students and general readers a thoroughly delightful way to learn more about events and the cultures in which they occurred. Royal feasts, soldier grub, shipboard and spaceship meals, and state dinners are just some of the occasions discussed. Arranged chronologically, each entry covers a day of the year and provides a menu from a significant meal that took place. An entry begins with the name, location, and date of the event, plus a brief explanation of its significance. Next comes the menu, followed by an analysis and, where possible, several recipes from the menu.

Mastering the Art of French Cooking, Volume 1

Author : Julia Child
Publisher : Knopf
ISBN 13 : 0307958175
Total Pages : 857 pages
Book Rating : 4.3/5 (79 download)

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Book Synopsis Mastering the Art of French Cooking, Volume 1 by : Julia Child

Download or read book Mastering the Art of French Cooking, Volume 1 written by Julia Child and published by Knopf. This book was released on 2011-10-05 with total page 857 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry

Culinary Ephemera

Author : William Weaver
Publisher : Univ of California Press
ISBN 13 : 0520947061
Total Pages : 319 pages
Book Rating : 4.5/5 (29 download)

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Book Synopsis Culinary Ephemera by : William Weaver

Download or read book Culinary Ephemera written by William Weaver and published by Univ of California Press. This book was released on 2010-10-18 with total page 319 pages. Available in PDF, EPUB and Kindle. Book excerpt: This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match covers, menus, labels, posters, brochures, valentines, packaging, advertisements, and other materials from nineteenth- and twentieth-century America. Internationally acclaimed food historian William Woys Weaver takes us on a lively tour through this dazzling collection in which each piece tells a new story about food and the past. Packed with fascinating history, the volume is the first serious attempt to organize culinary ephemera into categories, making it useful for food lovers, collectors, designers, and curators alike. Much more than a catalog, Culinary Ephemera follows this paper trail to broader themes in American social history such as diet and health, alcoholic beverages, and Americans abroad. It is a collection that, as Weaver notes, will "transport us into the vicarious worlds of dinners past, brushing elbows with the reality of another time, another place, another human condition."

Cuisine and Empire

Author : Rachel Laudan
Publisher : Univ of California Press
ISBN 13 : 0520286316
Total Pages : 488 pages
Book Rating : 4.5/5 (22 download)

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Book Synopsis Cuisine and Empire by : Rachel Laudan

Download or read book Cuisine and Empire written by Rachel Laudan and published by Univ of California Press. This book was released on 2015-04-03 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Cooking Through History [2 Volumes]

Author : Melanie Byrd
Publisher : Greenwood
ISBN 13 : 1610694554
Total Pages : 0 pages
Book Rating : 4.6/5 (16 download)

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Book Synopsis Cooking Through History [2 Volumes] by : Melanie Byrd

Download or read book Cooking Through History [2 Volumes] written by Melanie Byrd and published by Greenwood. This book was released on 2020-12-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking through history places food and cooking in a World History context.

Food History Almanac

Author : Janet Clarkson
Publisher : Rowman & Littlefield
ISBN 13 : 144222715X
Total Pages : 1360 pages
Book Rating : 4.4/5 (422 download)

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Book Synopsis Food History Almanac by : Janet Clarkson

Download or read book Food History Almanac written by Janet Clarkson and published by Rowman & Littlefield. This book was released on 2013-12-24 with total page 1360 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Food History Almanac, covering 365 days of the year, is chock full of information and anecdotes relating to food history from around the world from medieval times to the present.

Food

Author : Jean-Louis Flandrin
Publisher : Columbia University Press
ISBN 13 : 023111155X
Total Pages : 642 pages
Book Rating : 4.2/5 (311 download)

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Book Synopsis Food by : Jean-Louis Flandrin

Download or read book Food written by Jean-Louis Flandrin and published by Columbia University Press. This book was released on 2013-05-21 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

Cooking Through History

Author : Melanie Byrd Hollar
Publisher : Greenwood
ISBN 13 : 9781440847974
Total Pages : pages
Book Rating : 4.8/5 (479 download)

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Book Synopsis Cooking Through History by : Melanie Byrd Hollar

Download or read book Cooking Through History written by Melanie Byrd Hollar and published by Greenwood. This book was released on 2020-11 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

A History of Cookbooks

Author : Henry Notaker
Publisher : Univ of California Press
ISBN 13 : 0520391497
Total Pages : 400 pages
Book Rating : 4.5/5 (23 download)

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Book Synopsis A History of Cookbooks by : Henry Notaker

Download or read book A History of Cookbooks written by Henry Notaker and published by Univ of California Press. This book was released on 2022-09-06 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.

Inside the California Food Revolution

Author : Joyce Goldstein
Publisher : Univ of California Press
ISBN 13 : 0520956702
Total Pages : 361 pages
Book Rating : 4.5/5 (29 download)

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Book Synopsis Inside the California Food Revolution by : Joyce Goldstein

Download or read book Inside the California Food Revolution written by Joyce Goldstein and published by Univ of California Press. This book was released on 2013-09-06 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.

Bull Cook and Authentic Historical Recipes and Practices

Author : George Leonard Herter
Publisher :
ISBN 13 : 9780788190209
Total Pages : 0 pages
Book Rating : 4.1/5 (92 download)

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Book Synopsis Bull Cook and Authentic Historical Recipes and Practices by : George Leonard Herter

Download or read book Bull Cook and Authentic Historical Recipes and Practices written by George Leonard Herter and published by . This book was released on 2000-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cooking from the Heart

Author : John Besh
Publisher : Andrews McMeel Publishing
ISBN 13 : 9781449430566
Total Pages : 0 pages
Book Rating : 4.4/5 (35 download)

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Book Synopsis Cooking from the Heart by : John Besh

Download or read book Cooking from the Heart written by John Besh and published by Andrews McMeel Publishing. This book was released on 2013-10-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: James Beard Award-winning chef John Besh shares the lessons he learned from his mentors through 140 accessible recipes and cooking lessons. Featuring lush photography, inspiring personal stories, and a rich expanse of culinary knowledge, Cooking from the Heart is the next best thing to having an apprenticeship with Chef Besh. Cooking from the Heart, Chef John Besh’s third cookbook, revisits the locations, lessons, and mentors that shaped his culinary journey. From Germany’s Black Forest to the mountains of Provence, each chapter highlights heartfelt memories and delicious recipes—the framework for his love of food. The all-new, easy-to-follow recipes, complete with regional substitution suggestions, make creating upscale farm-to-table dishes accessible for any at-home chef. The rich production values and personal narrative make this cookbook an equally engaging read.

Ethnic American Food Today

Author : Lucy M. Long
Publisher : Rowman & Littlefield
ISBN 13 : 1442227311
Total Pages : 760 pages
Book Rating : 4.4/5 (422 download)

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Book Synopsis Ethnic American Food Today by : Lucy M. Long

Download or read book Ethnic American Food Today written by Lucy M. Long and published by Rowman & Littlefield. This book was released on 2015-07-17 with total page 760 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture.

The Cambridge World History of Food

Author : Kenneth F. Kiple
Publisher : Cambridge University Press
ISBN 13 : 9780521402149
Total Pages : 1180 pages
Book Rating : 4.4/5 (21 download)

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Book Synopsis The Cambridge World History of Food by : Kenneth F. Kiple

Download or read book The Cambridge World History of Food written by Kenneth F. Kiple and published by Cambridge University Press. This book was released on 2000 with total page 1180 pages. Available in PDF, EPUB and Kindle. Book excerpt: A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.

Modernist Cuisine

Author : Nathan Myhrvold
Publisher :
ISBN 13 : 9781734386141
Total Pages : 2400 pages
Book Rating : 4.3/5 (861 download)

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Book Synopsis Modernist Cuisine by : Nathan Myhrvold

Download or read book Modernist Cuisine written by Nathan Myhrvold and published by . This book was released on 2021-09-14 with total page 2400 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Cooking Gene

Author : Michael W. Twitty
Publisher : HarperCollins
ISBN 13 : 0062876570
Total Pages : 504 pages
Book Rating : 4.0/5 (628 download)

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Book Synopsis The Cooking Gene by : Michael W. Twitty

Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts