The Oxford Companion To Sugar And Sweets
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The Oxford Companion To Sugar And Sweets
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Author : Darra Goldstein
language : en
Publisher: Oxford Companions
Release Date : 2015
The Oxford Companion To Sugar And Sweets written by Darra Goldstein and has been published by Oxford Companions this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Cooking categories.
"Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--
The Oxford Companion To Sugar And Sweets
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Author : Darra Goldstein
language : en
Publisher:
Release Date : 2015-05
The Oxford Companion To Sugar And Sweets written by Darra Goldstein and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05 with Sweeteners categories.
The Oxford Companion To Food
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Author : Alan Davidson
language : en
Publisher: Oxford Companions
Release Date : 2014
The Oxford Companion To Food written by Alan Davidson and has been published by Oxford Companions this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cooking categories.
Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.
The Oxford Companion To Italian Food
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Author : Gillian Riley
language : en
Publisher: Oxford University Press on Demand
Release Date : 2007-11
The Oxford Companion To Italian Food written by Gillian Riley and has been published by Oxford University Press on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11 with Cooking categories.
A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.
Dessert
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Author : Jeri Quinzio
language : en
Publisher: Reaktion Books
Release Date : 2018-08-15
Dessert written by Jeri Quinzio and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-08-15 with Cooking categories.
Let’s face it: roast beef and potatoes are all well and good, but for many of us, when it comes to gustatory delight, we’re all about dessert. Whether it’s a homemade strawberry shortcake in summer or a chef’s complex medley of sweets, dessert is the perfect finale to a meal. Most of us have a favorite, even those who seldom indulge. After all, sweet is one of the basic flavors—and one we seem hardwired to love. Yet, as Jeri Quinzio reveals, while everyone has a taste for sweetness, not every culture enjoys a dessert course at the end of the meal. And desserts as we know them—the light sponge cakes of The Great British Baking Show, the ice creams, the steamed plum puddings—are neither as old nor as ubiquitous as many of us believe. Tracing the history of desserts and the way they, and the course itself, have evolved over time, Quinzio begins before dessert was a separate course—when sweets and savories were mixed on the table—and concludes in the present, when homey desserts are enjoying a revival, and as molecular gastronomists are creating desserts an alchemist would envy. An indulgent, mouth-wateringly illustrated read featuring recipes; texts from chefs, writers, and diarists; and extracts (not the vanilla or almond variety) from cookbooks, menus, newspapers, and magazines, Dessert is a delectable happy ending for anyone with a curious mind—and an incorrigible sweet tooth.
Sweets And Candy
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Author : Laura Mason
language : en
Publisher: Reaktion Books
Release Date : 2018-04-15
Sweets And Candy written by Laura Mason and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-15 with Cooking categories.
With eye-popping colors and shapes, intense flavors, and curious textures, sweets and candy are beloved by people of all ages worldwide. They provide minor treats, lessons in economics for children, and colorful giveaways to mark festivities. They can be admired for beauty and novelty, make ideal gifts, and can even be used to woo. But these seemingly inconsequential indulgences are freighted with centuries of changing cultural attitudes, social and economic history, emotional attachments, and divergent views on the salubriousness of sugar. How did confectionary become so popular? Why do we value concentrated sweetness in such varied, gooey forms? And in the face of ongoing health debates, why persist in eating sweets? From marzipan pigs and nutty nougat to bubblegum and bonbons, Sweets and Candy looks beneath the glamour and sparkle to explore the sticky history of confectionary. Methods for making sweets can be traced back to the importance of sugar in Arabic medicine and the probable origin of this practice in ancient India—a place where sweetness is still important for both humans and gods. Gorging on gobstoppers from these early candy antecedents to modern-day delectables, Laura Mason describes the bewildering and fascinating ways in which different cultures have made, consumed, valued, and adored sweets throughout history. Featuring a selection of mouthwatering illustrations and scrumptious recipes to try at home, this global candy trail will delight sweet-toothed foodies and history buffs everywhere.
Seeds Proceedings Of The Oxford Symposium On Food And Cookery 2018
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Author : Mark McWilliams
language : en
Publisher: Oxford Food Symposium
Release Date : 2019-07-01
Seeds Proceedings Of The Oxford Symposium On Food And Cookery 2018 written by Mark McWilliams and has been published by Oxford Food Symposium this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-01 with Social Science categories.
This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.
Christmas Food And Feasting
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Author : Madeline Shanahan
language : en
Publisher: Rowman & Littlefield
Release Date : 2019-04-05
Christmas Food And Feasting written by Madeline Shanahan and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-05 with Cooking categories.
This book explores the history of Christmas food and feasting in the English-speaking world and tells the story of the evolution of our most cherished festive dishes, from their pagan past to the present. It details the rise of the turkey and ham, the history of our favorite desserts and sweet treats, and the grand tradition of Christmas imbibing.
The Oxford Companion To Food
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Author : Alan Davidson
language : en
Publisher: OUP Oxford
Release Date : 2014-08-21
The Oxford Companion To Food written by Alan Davidson and has been published by OUP Oxford this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-21 with Cooking categories.
the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestlé, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
Louisiana Sweets
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Author : Dixie Poché
language : en
Publisher: Arcadia Publishing
Release Date : 2017-01-09
Louisiana Sweets written by Dixie Poché and has been published by Arcadia Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-09 with Cooking categories.
Explore the recipes and history behind an array of sweet treats from the Sugar State with help from the author of Classic Eateries of Cajun Country. Louisiana is famous for its culinary delights, and the state’s rich medley of treats and confections proves its sweet tooth. Creative bakers improvised traditional recipes during days of rationing to create gateau de sirop (syrup cake) and bread pudding. Early customers of Lea’s Lunchroom’s pies in central Louisiana included outlaws Bonnie and Clyde, who dropped by while they were on the run. During the 1950s, singers Hank Williams Sr. and Elvis Presley hung out at Shreveport’s Southern Maid Donuts after performing at the popular Louisiana Hayride country music broadcast. Author Dixie Poché dives into the recipes and history behind such beloved regional specialties as Mardi Gras king cake, flaming Bananas Foster, Cajun Country’s pain perdu and many more. “Desserts Past, Present, and Future are the stars of Dixie Poché’s new book, Louisiana Sweets: King Cakes, Bread Pudding, and Sweet Dough Pie. The Lafayette-based travel writer gets rather Dickensian (but trade that tacky soot for powdered sugar) as she lays outs a picture of the state’s love affair with sweets through history, anecdotes, recipes, restaurant profiles, and more.” —Country Roads Magazine