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The Family Companion Or The Whole Art Of Cookery Made Plain And Easy
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Book Synopsis The Family Jewel, and Compleat Housewife's Companion: Or, The Whole Art of Cookery Made Plain and Easy ... The Seventh Edition. With Remarks by a London Pastry-cook, Etc by : Penelope Bradshaw
Download or read book The Family Jewel, and Compleat Housewife's Companion: Or, The Whole Art of Cookery Made Plain and Easy ... The Seventh Edition. With Remarks by a London Pastry-cook, Etc written by Penelope Bradshaw and published by . This book was released on 1754 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Notes from a Collector's Catalogue by : Arnold Whitaker Oxford
Download or read book Notes from a Collector's Catalogue written by Arnold Whitaker Oxford and published by . This book was released on 1909 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis History of Soy Sauce (160 CE To 2012) by : William Shurtleff
Download or read book History of Soy Sauce (160 CE To 2012) written by William Shurtleff and published by Soyinfo Center. This book was released on 2012 with total page 2523 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Short Title Catalogue of Eighteenth Century Printed Books in the National Library of Medicine by : National Library of Medicine (U.S.)
Download or read book A Short Title Catalogue of Eighteenth Century Printed Books in the National Library of Medicine written by National Library of Medicine (U.S.) and published by . This book was released on 1979 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Oxford Companion to Food by : Alan Davidson
Download or read book The Oxford Companion to Food written by Alan Davidson and published by OUP Oxford. This book was released on 2006-09-21 with total page 1944 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Book Synopsis Fresh from the Past by : Sandra Sherman
Download or read book Fresh from the Past written by Sandra Sherman and published by Taylor Trade Publications. This book was released on 2004 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sherman takes readers along on a wild ride back in time, describing how historic families learned to cook with the seasons. From a cookbook of the day she gives readers 120 original recipes, together with contemporary translations of step-by-step instructions for cooks of any level.
Book Synopsis History of Soybeans and Soyfoods in the United Kingdom and Ireland (1613-2015) by : William Shurtleff; Akiko Aoyagi
Download or read book History of Soybeans and Soyfoods in the United Kingdom and Ireland (1613-2015) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2015-06-14 with total page 1726 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 333 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
Download or read book The Turkey written by Andrew F. Smith and published by University of Illinois Press. This book was released on 2010-10-01 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Talking turkey” about the bird you thought you knew Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. As one of the easiest of foods to cook, the turkey’s culinary possibilities have been widely explored if little noted. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. From sandwiches to salmagundi, you’ll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.
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.
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.
Download or read book Milk written by Mark Kurlansky and published by Bloomsbury Publishing. This book was released on 2019-09-05 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy – with recipes throughout While mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago. Today, milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement and advocates for raw milk, who controversially reject pasteurisation. Profoundly intertwined with human civilisation, milk has a compelling and surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.
Book Synopsis Une Affaire de Goût by : Pegram Harrison
Download or read book Une Affaire de Goût written by Pegram Harrison and published by . This book was released on 1983 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Every Home a Distillery by : Sarah H. Meacham
Download or read book Every Home a Distillery written by Sarah H. Meacham and published by JHU Press. This book was released on 2009-10-12 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this original examination of alcohol production in early America, Sarah Hand Meacham uncovers the crucial role women played in cidering and distilling in the colonial Chesapeake. Her fascinating story is one defined by gender, class, technology, and changing patterns of production. Alcohol was essential to colonial life; the region’s water was foul, milk was generally unavailable, and tea and coffee were far too expensive for all but the very wealthy. Colonists used alcohol to drink, in cooking, as a cleaning agent, in beauty products, and as medicine. Meacham finds that the distillation and brewing of alcohol for these purposes traditionally fell to women. Advice and recipes in such guidebooks as The Accomplisht Ladys Delight demonstrate that women were the main producers of alcohol until the middle of the 18th century. Men, mostly small planters, then supplanted women, using new and cheaper technologies to make the region’s cider, ale, and whiskey. Meacham compares alcohol production in the Chesapeake with that in New England, the middle colonies, and Europe, finding the Chesapeake to be far more isolated than even the other American colonies. She explains how home brewers used new technologies, such as small alembic stills and inexpensive cider pressing machines, in their alcoholic enterprises. She links the importation of coffee and tea in America to the temperance movement, showing how the wealthy became concerned with alcohol consumption only after they found something less inebriating to drink. Taking a few pages from contemporary guidebooks, Every Home a Distillery includes samples of historic recipes and instructions on how to make alcoholic beverages. American historians will find this study both enlightening and surprising.
Book Synopsis The Birth of the English Kitchen, 1600-1850 by : Sara Pennell
Download or read book The Birth of the English Kitchen, 1600-1850 written by Sara Pennell and published by Bloomsbury Publishing. This book was released on 2016-06-30 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tracing the emergence of the domestic kitchen from the 17th to the middle of the 19th century, Sara Pennell explores how the English kitchen became a space of specialised activity, sociability and strife. Drawing upon texts, images, surviving structures and objects, The Birth of the English Kitchen, 1600-1850 opens up the early modern English kitchen as an important historical site in the construction of domestic relations between husband and wife, masters, mistresses and servants and householders and outsiders; and as a crucial resource in contemporary heritage landscapes.
Book Synopsis English Cookery Books to the Year 1850 by : Arnold Whitaker Oxford
Download or read book English Cookery Books to the Year 1850 written by Arnold Whitaker Oxford and published by . This book was released on 1913 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Imperial Paradoxes by : Robert James Merrett
Download or read book Imperial Paradoxes written by Robert James Merrett and published by McGill-Queen's Press - MQUP. This book was released on 2021-08-15 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: At war for sixty years, eighteenth-century Britain and France experienced demographic, social, and economic exchanges despite their imperial rivalry. Paradoxically, this rivalry spurred their participation in scientific and industrial developments. Their shared interest in standards of living and cultural practices was fuelled by migration and philosophical exchanges that reciprocally transmitted the values of urban geography, medicine, teaching, and the industrial and fine arts. In Imperial Paradoxes Robert Merrett compares British and French literature on those topics. He explains how food, wine, fashion, and tourism were channels of interdisciplinary relations and shows why authors in both nations turned the notion of empire from commercial and military expansion into a metaphor for exploring self-knowledge and pleasure. Although cognitive science has come to the fore only in the past two generations, eighteenth-century writers tested problems in the dualist and faculty psychology of Western rationalism. Themes of embodiment and embodied thought drawn from recent theorists are applied throughout this book, along with dialectics and models of the senses operating together. Imperial Paradoxes avoids the limitations of strict chronology, weaving together multiple narratives for a more complete picture. Applying major works in the fields of cognitive science, cognitive psychology, and pedagogical theory to prose, poetry, and drama from the eighteenth century, Merrett shows how attention to eating, drinking, dressing, and travelling gives important insights into individual literary works and literary history.
Book Synopsis All English Cookery Books by : Arnold Whitaker Oxford
Download or read book All English Cookery Books written by Arnold Whitaker Oxford and published by BoD – Books on Demand. This book was released on 2010 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, first issued in 1913, gives a complete and detailed overview about all english cookery books to the year 1850.
