Download Full eBooks in PDF
A Bibliography Of Cookery Books Published In Britain 1875 1914 Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of A Bibliography Of Cookery Books Published In Britain 1875 1914 book. This book definitely worth reading, it is an incredibly well-written.
Author : Elizabeth Driver
Publisher : Burns & Oates
Page : 764 pages
File Size : 46,7 Mb
Release : 1989
Category : Cooking
ISBN : STANFORD:36105025392858
Author : Phyllis Pray Bober
Publisher : University of Chicago Press
Page : 464 pages
File Size : 53,8 Mb
Release : 2001-06
Category : Cooking
ISBN : 9780226062549
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.
Author : Kenneth F. Kiple,Kriemhild Coneè Ornelas
Publisher : Cambridge University Press
Page : 1068 pages
File Size : 43,8 Mb
Release : 2000
Category : Food
ISBN : 0521402158
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
Author : Sharon W. Propas
Publisher : Routledge
Page : 266 pages
File Size : 45,8 Mb
Release : 2016-06-17
Category : History
ISBN : 9781317216483
First published in 2006, this work is a valuable guide for the researcher in Victorian Studies. Updated to include electronic resources, this book provides guides to catalogs, archives, museums, collections and databases containing material on the Victorian period. It organises the vast array of reference sources by discipline to help researchers tailor their investigations.
Author : Gary Allen
Publisher : Routledge
Page : 256 pages
File Size : 51,7 Mb
Release : 2013-01-11
Category : Social Science
ISBN : 9781136763007
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.
Author : Mary Addyman,Laura Wood,Christopher Yiannitsaros
Publisher : Taylor & Francis
Page : 238 pages
File Size : 51,5 Mb
Release : 2017-04-21
Category : History
ISBN : 9781351727150
Cover -- Half Title -- Title Page -- Copyright Page -- Contents -- List of figures -- Introduction -- PART I: Devouring didacticism: Feeding young minds -- 1 Sweet poison: Food adulteration, fiction and the young glutton -- 2 Onions and honey, roast spiders and chutney: Unusual appetites and disorderly consumption in Edward Lear's nonsense verse -- PART II: An appetite for change: Hunger and nineteenth-century society -- 3 The rhetoric of taste: Reform, hunger and consumption in Elizabeth Gaskell's Mary Barton -- 4 Feeding the vampire: the ravenous hunger of the fin de siècle -- PART III: The power of the printed word: Advertising and markets -- 5 'A change comes over the spirit of your vision': Champagne in Britain, 1860-1914 -- 6 The language of advertising: Fashioning health food consumers at the fin de siècle -- PART IV: Into the twentieth century: Legacies and memories -- 7 'Yes, we had no bananas': Sharing memories of the Second World War -- 8 Meeting Mrs Beeton: the personal is political in the recipe book -- Conclusion: 'All else is vain, but eating is real': Gustatory bodies -- List of contributors -- Index
Author : Elizabeth Driver
Publisher : University of Toronto Press
Page : 1326 pages
File Size : 44,5 Mb
Release : 2008-04-05
Category : Cooking
ISBN : 9781442690608
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.
Author : Paul Freedman,Joyce E. Chaplin,Ken Albala
Publisher : University of California Press
Page : 420 pages
File Size : 53,9 Mb
Release : 2014-10-31
Category : Cooking
ISBN : 9780520283589
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.
Author : Carol Helstosky
Publisher : Routledge
Page : 404 pages
File Size : 46,9 Mb
Release : 2014-10-03
Category : History
ISBN : 9781317621133
The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.
Author : Alan Davidson
Publisher : OUP Oxford
Page : 953 pages
File Size : 43,5 Mb
Release : 2014-08-21
Category : Cooking
ISBN : 9780191040726
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 Nestl?, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
Author : Janet Floyd,Laurel Forster
Publisher : Routledge
Page : 348 pages
File Size : 52,7 Mb
Release : 2017-03-02
Category : Literary Criticism
ISBN : 9781351883184
Over the last decade there has been an intense and widespread interest in the writing and publishing of cookery books; yet there remains surprisingly little contextualized analysis of the recipe as a generic form. This essay collection asserts that the recipe in all its cultural and textual contexts - from the quintessential embodiment of lifestyle choices to the reflection of artistic aspiration - is a complex, distinct and important form of cultural expression. In this volume, contributors address questions raised by the recipe, its context, its cultural moment and mode of expression. Examples are drawn from such diverse areas as: nineteenth and twentieth-century private publications, official government documents, campaigning literature, magazines, and fictions as well as cookery writers themselves, cookbooks and TV cookery. In subjecting the recipe to close critical analysis, The Recipe Reader serves to move the study of this cultural form forward. It will interest scholars of literature, popular culture, social history and women's studies as well as food historians and professional food writers. Written in an accessible style, this collection of essays expands the range of writers under consideration, and brings new perspectives, contexts and arguments into the existing field of debate about cookery writing.
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 317 pages
File Size : 42,6 Mb
Release : 1996
Category : Cookery
ISBN : 9780907325727
Author : Elena Molokhovets
Publisher : Indiana University Press
Page : 710 pages
File Size : 51,8 Mb
Release : 1998-07-22
Category : Cooking
ISBN : 0253212103
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
Author : Cecilia Leong-Salobir
Publisher : Taylor & Francis
Page : 209 pages
File Size : 47,9 Mb
Release : 2011-05-03
Category : Cooking
ISBN : 9781136726545
Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants. Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.
Author : Cecilia Leong-Salobir
Publisher : Springer
Page : 256 pages
File Size : 47,7 Mb
Release : 2019-04-02
Category : Social Science
ISBN : 9781137516916
This book explores the food history of twentieth-century Sydney, Shanghai and Singapore within an Asian Pacific network of flux and flows. It engages with a range of historical perspectives on each city’s food and culinary histories, including colonial culinary legacies, restaurants, cafes, street food, market gardens, supermarkets and cookbooks, examining the exchange of goods and services and how the migration of people to the urban centres informed the social histories of the cities’ foodways in the contexts of culinary nationalism, ethnic identities and globalization. Considering the recent food history of the three cities and its complex narrative of empire, trade networks and migration patterns, this book discusses key aspects of each city’s cuisine in the twentieth century, examining the interwoven threads of colonialism and globalization.
