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A Short Title Catalogue Of Household And Cookery Books Published In The English Tongue 1701 1800 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 Short Title Catalogue Of Household And Cookery Books Published In The English Tongue 1701 1800 book. This book definitely worth reading, it is an incredibly well-written.
Author : Virginia Maclean
Publisher : Unknown
Page : 232 pages
File Size : 50,7 Mb
Release : 1981
Category : Cooking
ISBN : IND:39000005643312
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 : 44,7 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 : Anne Willan,Mark Cherniavsky
Publisher : Univ of California Press
Page : 344 pages
File Size : 52,6 Mb
Release : 2012-03-03
Category : Cooking
ISBN : 9780520244009
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.
Author : Richard Hosking
Publisher : Oxford Symposium
Page : 455 pages
File Size : 42,9 Mb
Release : 2006
Category : Cooking
ISBN : 9781903018477
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.
Author : C. Anne Wilson
Publisher : The History Press
Page : 178 pages
File Size : 48,9 Mb
Release : 2010-03-23
Category : History
ISBN : 9780750959049
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.
Author : Gary Allen
Publisher : Routledge
Page : 256 pages
File Size : 40,9 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 : Elena Molokhovets
Publisher : Indiana University Press
Page : 710 pages
File Size : 50,5 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 : 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 : National Library of Medicine (U.S.)
Publisher : Unknown
Page : 988 pages
File Size : 41,7 Mb
Release : 2024-06-02
Category : Medicine
ISBN : STANFORD:36105214548963
Author : Annamaria Lamarra,Eleonora Federici
Publisher : Peter Lang
Page : 194 pages
File Size : 50,6 Mb
Release : 2010
Category : Foreign Language Study
ISBN : 3039114131
The notion of citizenship is part of a national collective memory and a memory of individuals belonging to a specific geographical, historical and cultural context. The volume seeks to investigate the importance of women's relationship with citizenship and nationality from a diachronic perspective analysing different forms of writing in various European contexts. Many themes intersect in the different essays that comprise the volume, including the construction of female identity through religious ideology, the importance of translation and cultural studies as a source of feminine knowledge, and the relationship between public life and private domain within the multiculturalism of Europe. The intersection between national identity, women's writings and cultural difference surfaces in many essays and demonstrates how the notion of a necessary translation between cultures has been central for women authors since the seventeenth century.
Author : Richard Hosking
Publisher : Oxford Symposium
Page : 390 pages
File Size : 42,5 Mb
Release : 2010
Category : Cooking
ISBN : 9781903018798
Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.
Author : Nancy Cox
Publisher : Routledge
Page : 258 pages
File Size : 45,5 Mb
Release : 2016-03-03
Category : History
ISBN : 9781317064510
In this book the author explores the various meanings assigned to goods sold retail from 1550 to 1820 and how their labels were understood. The first half of the book focuses on these labels and on mercantile language more broadly; how it was used in trade and how lexicographers and others approached what, for them, were new vocabularies. In the second half, the author turns to the goods themselves, and their relationships with terms such as ’luxury’, ’choice’ and ’love’; terms that were used as descriptors in marketing goods. The language of objects is a subject of ongoing interest and the study of consumables opens up new ways of looking at the everyday language of the early modern period as well as the experiences of trade and consumption for both merchant and consumer.
Author : Barbara Burman,Ariane Fennetaux
Publisher : Yale University Press
Page : 266 pages
File Size : 51,8 Mb
Release : 2020-04-24
Category : Design
ISBN : 9780300253740
A New York Times Best Art Book of 2019 “A riveting book . . . few stones are left unturned.”—Roberta Smith’s “Top Art Books of 2019,” The New York Times This fascinating and enlightening study of the tie-on pocket combines materiality and gender to provide new insight into the social history of women’s everyday lives—from duchesses and country gentry to prostitutes and washerwomen—and to explore their consumption practices, sociability, mobility, privacy, and identity. A wealth of evidence reveals unexpected facets of the past, bringing women’s stories into intimate focus. “What particularly interests Burman and Fennetaux is the way in which women of all classes have historically used these tie-on pockets as a supplementary body part to help them negotiate their way through a world that was not built to suit them.”—Kathryn Hughes, The Guardian “A brilliant book.”—Ulinka Rublack, Times Literary Supplement
Author : Sandra Sherman
Publisher : Bloomsbury Publishing USA
Page : 381 pages
File Size : 44,5 Mb
Release : 2010-04-15
Category : Cooking
ISBN : 9798216104636
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.