A Short Title Catalogue Of Household And Cookery Books Published In The English Tongue 1701 1800
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A Short Title Catalogue Of Household And Cookery Books Published In The English Tongue 1701 1800
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Author : Virginia Maclean
language : en
Publisher:
Release Date : 1981
A Short Title Catalogue Of Household And Cookery Books Published In The English Tongue 1701 1800 written by Virginia Maclean and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Cooking categories.
Art Culture And Cuisine
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Author : Phyllis Pray Bober
language : en
Publisher: University of Chicago Press
Release Date : 2001-06
Art Culture And Cuisine written by Phyllis Pray Bober and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-06 with Cooking categories.
How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.
The Cambridge World History Of Food
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Author : Kenneth F. Kiple
language : en
Publisher: Cambridge University Press
Release Date : 2000
The Cambridge World History Of Food written by Kenneth F. Kiple and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Food categories.
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
Authenticity In The Kitchen
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Author : Richard Hosking
language : en
Publisher: Oxford Symposium
Release Date : 2006
Authenticity In The Kitchen written by Richard Hosking and has been published by Oxford Symposium this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cooking categories.
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.
The Country House Kitchen Garden 1600 1950
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Author : C. Anne Wilson
language : en
Publisher: The History Press
Release Date : 2010-03-23
The Country House Kitchen Garden 1600 1950 written by C. Anne Wilson and has been published by The History Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-03-23 with History categories.
Country house kitchen gardens were designed as perfect 'grown your own' environments and ensured that many households were supplied with their own fruit and vegetables throughout the year. This book offers an insight into the digging and sowing of these gardens, as well as exploring how walled gardens contributed towards a sustainable lifestyle and often were a source of not just food, but also natural medicines. A wealth of contemporary illustrations, material from archives, gardening manuals, seed catalogues, engravings and other documents, paint a vivid picture of the country house kitchen garden and its development over three and a half centuries. This delightful book recounts an important part of our historic houses and their national heritage – to be enjoyed by gardeners and non-gardeners alike.
Resource Guide For Food Writers
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Author : Gary Allen
language : en
Publisher: Routledge
Release Date : 2013-01-11
Resource Guide For Food Writers written by Gary Allen and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-11 with Social Science categories.
A feast for all food writers, The Resource Guide for Food Writers is a comprehensive guide to finding everything there is to know about food, how to write about it and how to get published. An educator at the Culinary Institute of America, Gary Allen has compiled an amazing handbook for anyone who wants to learn more about food and share that knowledge with others. Including a foreword by Mr. Tim Ryan, Senior Vice President of the Culinary Institute of America, this multifaceted guide teaches readers how to: * find appropriate libraries use catalogs, directories, bibliographies and periodicals and locate specialty booksellers. Chapters on the writing process provide real guidance on: how to write what resources are helpful and how to combat writer's block In the final section, the intimidating task of getting published is tackled with specific help in drafting proposals and finding the appropriate publisher. An impressive menu of resources, this authoritative reference is essential for every epicurean, from the food service professional to the ambitious home gourmet.
Classic Russian Cooking
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Author : Elena Molokhovets
language : en
Publisher: Indiana University Press
Release Date : 1998-07-22
Classic Russian Cooking written by Elena Molokhovets and has been published by Indiana University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-07-22 with Cooking categories.
Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." -Nahum Waxman, Owner, Kitchen Arts & Letters What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." -Betty H. Fussell, author of I Hear America Cooking First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. Indiana-Michigan Series in Russian and East European Studies Alexander Rabinowitc
Food In Time And Place
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Author : Paul Freedman
language : en
Publisher: University of California Press
Release Date : 2014-10-31
Food In Time And Place written by Paul Freedman and has been published by University of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-31 with Cooking categories.
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
National Library Of Medicine Current Catalog
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Author : National Library of Medicine (U.S.)
language : en
Publisher:
Release Date :
National Library Of Medicine Current Catalog written by National Library of Medicine (U.S.) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with Medicine categories.
Food And Language
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Author : Richard Hosking
language : en
Publisher: Oxford Symposium
Release Date : 2010
Food And Language written by Richard Hosking and has been published by Oxford Symposium this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Cooking categories.
Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.