Gastronomic Bibliography
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Gastronomic Bibliography
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Author : Katherine Golden Bitting
language : en
Publisher:
Release Date : 1994
Gastronomic Bibliography written by Katherine Golden Bitting and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with categories.
Gastronomic Bibliography
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Author : Katherine Golden Bitting
language : en
Publisher: Martino Fine Books
Release Date : 1994
Gastronomic Bibliography written by Katherine Golden Bitting and has been published by Martino Fine Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Cookery categories.
Bitting's work is a comprehensive bibliography of some 6,000 works covering the 15th to the 20th centuries. There is detailed bibliographic information for each entry, with some annotations. Sheehy EHI 18.
Gastronomic Bibliography
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Author : Katherine Golden Bitting
language : en
Publisher:
Release Date : 1939
Gastronomic Bibliography written by Katherine Golden Bitting and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1939 with Cooking categories.
Gastronomic Bibliography
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Author : Katherine Golden Bitting (botaniste).)
language : en
Publisher:
Release Date : 1939
Gastronomic Bibliography written by Katherine Golden Bitting (botaniste).) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1939 with categories.
Two Loaf Givers
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Author : Leonard N. Beck
language : en
Publisher:
Release Date : 1984
Two Loaf Givers written by Leonard N. Beck and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Bibliography categories.
Abstract: A history of gastronomy derived from information gleaned from the Bitting and Pennell gastronomic library collections, translating and interpreting the writings contained in these two collections. The second half of the text provides an ambitious interpretation of French gastronomic liter ature. Many illustrative anecdotes are presented throughout the text and a variety of historic prints are included.
Culinary Landmarks
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Author : Elizabeth Driver
language : en
Publisher: University of Toronto Press
Release Date : 2008-01-01
Culinary Landmarks written by Elizabeth Driver and has been published by University of Toronto Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-01-01 with Cooking categories.
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Printed Cookbooks In Europe 1470 1700
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Author : Henry Notaker
language : en
Publisher: Brill
Release Date : 2010
Printed Cookbooks In Europe 1470 1700 written by Henry Notaker and has been published by Brill this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Cooking categories.
This is the first bibliography to list all known editions of printed cookbooks published in Europe before 1700. Many of the editions described have never before been listed in modern bibliographies.
Bibliotheca Gastronomica
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Author : André Louis Simon
language : en
Publisher:
Release Date : 1953
Bibliotheca Gastronomica written by André Louis Simon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1953 with Beverages categories.
Food Science And Technology
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Author : Richard E. Wallace
language : en
Publisher:
Release Date : 1978
Food Science And Technology written by Richard E. Wallace and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with Food categories.
Feast And Folly
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Author : Allen S. Weiss
language : en
Publisher: State University of New York Press
Release Date : 2012-02-01
Feast And Folly written by Allen S. Weiss and has been published by State University of New York Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-01 with Philosophy categories.
What would it mean to speak of cuisine as a "fine art"? Combining an analysis of French cuisine with cutting-edge postmodernist critique, Feast and Folly provides a fascinating history of French gastronomy and cuisine over the past two centuries, as well as considerable detail regarding the preparation of some of the colossal meals described in the book. It offers a deep analysis of the social, political, and aesthetic aspects of cuisine and taste, exploring the conceptual preconditions, the discursive limits, and the poetics and rhetorical forms of the modern culinary imagination. Allen S. Weiss analyzes the structural preconditions of considering cuisine as a fine art, connects the diverse discursive conditions that give meaning to the notion of cuisine as artwork, and investigates the most extreme psychological and metaphysical condition of the aesthetic domain—the sublime—in relation to gastronomy.