Invention Of The Modern Cookbook

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Invention of the Modern Cookbook

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Author : Sandra Sherman
Publisher : Bloomsbury Publishing USA
ISBN 13 : 1598844873
Total Pages : 300 pages
Book Rating : 4.5/5 (988 download)

Book Synopsis Invention of the Modern Cookbook by : Sandra Sherman

Download or read book Invention of the Modern Cookbook written by Sandra Sherman and published by Bloomsbury Publishing USA. This book was released on 2010-04-15 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: This eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting—and a lot more fun. Every kitchen has at least one well-worn cookbook, but just how did they come to be? Invention of the Modern Cookbook is the first study to examine that question, discussing the roots of these collections in 17th-century England and illuminating the cookbook's role as it has evolved over time. Readers will discover that cookbooks were the product of careful invention by highly skilled chefs and profit-minded publishers who designed them for maximum audience appeal, responding to a changing readership and cultural conditions and utilizing innovative marketing and promotion techniques still practiced today. They will see how cookbooks helped women adjust to the changes of the Enlightenment and Industrial Revolution by educating them on a range of subjects from etiquette to dealing with household servants. And they will learn how the books themselves became "modern," taking on the characteristics we now take for granted.

Invention of the Modern Cookbook

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Author : Sandra Sherman
Publisher : Bloomsbury Publishing USA
ISBN 13 :
Total Pages : 381 pages
Book Rating : 4.2/5 (161 download)

Book Synopsis Invention of the Modern Cookbook by : Sandra Sherman

Download or read book Invention of the Modern Cookbook written by Sandra Sherman and published by Bloomsbury Publishing USA. This book was released on 2010-04-15 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: This eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting—and a lot more fun. Every kitchen has at least one well-worn cookbook, but just how did they come to be? Invention of the Modern Cookbook is the first study to examine that question, discussing the roots of these collections in 17th-century England and illuminating the cookbook's role as it has evolved over time. Readers will discover that cookbooks were the product of careful invention by highly skilled chefs and profit-minded publishers who designed them for maximum audience appeal, responding to a changing readership and cultural conditions and utilizing innovative marketing and promotion techniques still practiced today. They will see how cookbooks helped women adjust to the changes of the Enlightenment and Industrial Revolution by educating them on a range of subjects from etiquette to dealing with household servants. And they will learn how the books themselves became "modern," taking on the characteristics we now take for granted.

A History of Cookbooks

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

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.

The Cookbook Library

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Author : Anne Willan
Publisher : Univ of California Press
ISBN 13 : 0520244001
Total Pages : 344 pages
Book Rating : 4.5/5 (22 download)

Book Synopsis The Cookbook Library by : Anne Willan

Download or read book The Cookbook Library written by Anne Willan and published by Univ of California Press. This book was released on 2012-03-03 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.

The Invention of the Restaurant

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Author : Rebecca L. Spang
Publisher : Harvard University Press
ISBN 13 : 067424401X
Total Pages : 353 pages
Book Rating : 4.6/5 (742 download)

Book Synopsis The Invention of the Restaurant by : Rebecca L. Spang

Download or read book The Invention of the Restaurant written by Rebecca L. Spang and published by Harvard University Press. This book was released on 2020-01-14 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Louis Gottschalk Prize Winner of the Thomas J. Wilson Memorial Prize “Witty and full of fascinating details.” —Los Angeles Times Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today. This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne. “An ambitious, thought-changing book...Rich in weird data, unsung heroes, and bizarre true stories.” —Adam Gopnik, New Yorker “[A] pleasingly spiced history of the restaurant.” —New York Times “A lively, engrossing, authoritative account of how the restaurant as we know it developed...Spang is...as generous in her helpings of historical detail as any glutton could wish.” —The Times

Recipes for Thought

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Author : Wendy Wall
Publisher : University of Pennsylvania Press
ISBN 13 : 0812247582
Total Pages : 328 pages
Book Rating : 4.8/5 (122 download)

Book Synopsis Recipes for Thought by : Wendy Wall

Download or read book Recipes for Thought written by Wendy Wall and published by University of Pennsylvania Press. This book was released on 2016 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Situated at the vital intersection of physiology, gastronomy, decorum, knowledge-production, and labor, recipes from the past allow us to understand the significant ways that kitchen work was an intellectual and creative enterprise.

Consumption and the Literary Cookbook

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Author : Roxanne Harde
Publisher : Routledge
ISBN 13 : 1000245837
Total Pages : 242 pages
Book Rating : 4.0/5 (2 download)

Book Synopsis Consumption and the Literary Cookbook by : Roxanne Harde

Download or read book Consumption and the Literary Cookbook written by Roxanne Harde and published by Routledge. This book was released on 2020-11-18 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumption and the Literary Cookbook offers readers the first book-length study of literary cookbooks. Imagining the genre more broadly to include narratives laden with recipes, cookbooks based on cultural productions including films, plays, and television series, and cookbooks that reflected and/or shaped cultural and historical narratives, the contributors draw on the tools of literary and cultural studies to closely read a diverse corpus of cookbooks. By focusing on themes of consumption—gastronomical and rhetorical—the sixteen chapters utilize the recipes and the narratives surrounding them as lenses to study identity, society, history, and culture. The chapters in this book reflect the current popularity of foodie culture as they offer entertaining analyses of cookbooks, the stories they tell, and the stories told about them.

The Art of Cooking

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Author : Maestro Martino
Publisher : Univ of California Press
ISBN 13 : 0520232712
Total Pages : 215 pages
Book Rating : 4.5/5 (22 download)

Book Synopsis The Art of Cooking by : Maestro Martino

Download or read book The Art of Cooking written by Maestro Martino and published by Univ of California Press. This book was released on 2005 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era.

A Taste of History Cookbook

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Author : Walter Staib
Publisher : Hachette UK
ISBN 13 : 1538746670
Total Pages : 304 pages
Book Rating : 4.5/5 (387 download)

Book Synopsis A Taste of History Cookbook by : Walter Staib

Download or read book A Taste of History Cookbook written by Walter Staib and published by Hachette UK. This book was released on 2019-05-07 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History. A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770! With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.

Cooking through History [2 volumes]

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Author : Melanie Byrd
Publisher : Bloomsbury Publishing USA
ISBN 13 : 1610694562
Total Pages : 808 pages
Book Rating : 4.6/5 (16 download)

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 808 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.

Murray's Modern Cookery Book. Modern Domestic Cookery, by a Lady

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Author : Modern Domestic Cookery
Publisher : Legare Street Press
ISBN 13 : 9781020328145
Total Pages : 0 pages
Book Rating : 4.3/5 (281 download)

Book Synopsis Murray's Modern Cookery Book. Modern Domestic Cookery, by a Lady by : Modern Domestic Cookery

Download or read book Murray's Modern Cookery Book. Modern Domestic Cookery, by a Lady written by Modern Domestic Cookery and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published in the mid-19th century, this cookbook is a fascinating glimpse into the culinary practices of Victorian England. It features hundreds of recipes for everything from breads and pastries to meats and vegetables, along with tips on preserving and serving food. The book's author, who wrote under the pseudonym 'A Lady, ' emphasizes the importance of proper nutrition and healthful cooking, making this a surprisingly modern cookbook. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Cooking in Europe, 1250-1650

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Author : Ken Albala
Publisher : Bloomsbury Publishing USA
ISBN 13 : 0313014442
Total Pages : 195 pages
Book Rating : 4.3/5 (13 download)

Book Synopsis Cooking in Europe, 1250-1650 by : Ken Albala

Download or read book Cooking in Europe, 1250-1650 written by Ken Albala and published by Bloomsbury Publishing USA. This book was released on 2006-06-30 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!

A Cultural History of Food in the Modern Age

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Author : Amy Bentley
Publisher : Bloomsbury Publishing
ISBN 13 : 1350995800
Total Pages : 290 pages
Book Rating : 4.3/5 (59 download)

Book Synopsis A Cultural History of Food in the Modern Age by : Amy Bentley

Download or read book A Cultural History of Food in the Modern Age written by Amy Bentley and published by Bloomsbury Publishing. This book was released on 2014-05-22 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the modern age (1920–2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

Cuisine and Empire

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

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.

Early French Cookery

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Author : D. Eleanor Scully
Publisher : Ann Arbor : University of Michigan Press
ISBN 13 :
Total Pages : 400 pages
Book Rating : 4.3/5 (91 download)

Book Synopsis Early French Cookery by : D. Eleanor Scully

Download or read book Early French Cookery written by D. Eleanor Scully and published by Ann Arbor : University of Michigan Press. This book was released on 1995 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Early French Cookery introduces the general features of the food prepared for wealthy French households at the end of the Middle Ages. The volume presents over 100 recipes, drawn from actual medieval manuscripts, together with preparation instructions. The authors help place these enticing recipes in context through a short survey of medieval dining behavior, and they give practical menu suggestions for preparing simple meals or banquets that incorporate these delightfully tasty dishes. Chapters include an overview of early French culinary traditions, foodstuffs that were used, and methods of preparation. Early French Cookery also discusses the equipment of the kitchens and dining rooms that were used, and characterizes those who prepared the food and those who consumed it. The recipes are set out in a modern format, with quantities given in both metric and standard U.S. measurements. Recipes are grouped by category: appetizers, vegetables, fish dishes, desserts, and so forth. Early French Cookery concludes with a fascinating look at a day in the life of a contemporary master chef at a duke's court. We watch Master Chiquart organize the purchase, storage, preparation, and serving of the food consumed by a duke and his dozens of family members, courtiers, staff and servants--and all done without benefit of grocery stores, refrigeration, labor-saving electric appliances, or running water. Early French Cookery will be of interest to a wide variety of people, from those who like to hold unusual parties to those who are interested in the economics of the middle ages. D. Eleanor Scully is an occasional lecturer at the Stratford Chef School and advisor to Wilfrid Laurier University on Medieval and Renaissance cooking and customs. Terence Scully is Professor of French Language and Literature, Wilfrid Laurier University, Waterloo, Ontario.

Sweet Invention

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Author : Michael Krondl
Publisher : Chicago Review Press
ISBN 13 : 1556529546
Total Pages : 426 pages
Book Rating : 4.5/5 (565 download)

Book Synopsis Sweet Invention by : Michael Krondl

Download or read book Sweet Invention written by Michael Krondl and published by Chicago Review Press. This book was released on 2011 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: A social, cultural, and--above all--culinary history of dessert, Sweet Invention explores the world's great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael Krondl tasting and analyzing an icon of dessert, such as baklava from the Middle East or macarons from France, and then combines extensive scholarship with a lively writing style to spin an ancient tale of some of the world's favorite treats and their creators. From the sweet makers of Persia who gave us the first donuts to the sugar sculptors of Renaissance Italy whose creativity gave rise to the modern-day wedding cake, this authoritative read clears up numerous misconceptions about the origins of various desserts, while elucidating their social, political, religious--and even sexual--uses through the ages.

Celebration

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Author : Mark McWilliams
Publisher : Oxford Symposium
ISBN 13 : 1903018897
Total Pages : 384 pages
Book Rating : 4.9/5 (3 download)

Book Synopsis Celebration by : Mark McWilliams

Download or read book Celebration written by Mark McWilliams and published by Oxford Symposium. This book was released on 2012-07-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essays on Food and Celebration from the 2011 Oxford Symposium on Food and Cookery. The 2011 meeting marked the thirtieth year of the Symposium.