Cooking Up World History

Author : Suzanne I. Barchers,Patricia Marden
Publisher : Bloomsbury Publishing USA
Page : 254 pages
File Size : 43,8 Mb
Release : 1994-02-15
Category : Language Arts & Disciplines
ISBN : 9780313079306

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Cooking Up World History by Suzanne I. Barchers,Patricia Marden Pdf

Take students on a culinary trip around the world and introduce them to other cultures through the recipes, research, readings, and related media offered in this tasty resource. More than 20 countries and regions frequently studied in elementary and middle schools are represented. Each chapter has a brief introduction that describes the cookery of a culture, five to six recipes that provide a complete meal, research questions that connect the culture and food to history, and an annotated bibliography of reading resources and media. Great for social studies and for multicultural extensions. Grades K-6.

Author : Suzanne I. Barchers,Patricia Marden
Publisher : Bloomsbury Publishing USA
Page : 220 pages
File Size : 42,8 Mb
Release : 1999-04-15
Category : Language Arts & Disciplines
ISBN : 9780313077661

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Cooking Up U.S. History by Suzanne I. Barchers,Patricia Marden Pdf

The second edition of this popular book contains loads of recipes, readings, and resources. Students will delight in preparing their own porridge and pudding; making candles, soap, and ink; or trying out the pioneers' recipe for sourdough biscuits as they explore different periods in U.S. history. An ideal supplement for social studies classes and homeschoolers.

Author : Melanie Byrd,John P. Dunn
Publisher : Bloomsbury Publishing USA
Page : 1137 pages
File Size : 44,9 Mb
Release : 2020-12-02
Category : Cooking
ISBN : 9798216066262

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Cooking through History [2 volumes] by Melanie Byrd,John P. Dunn Pdf

From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.

Author : Patricia C. Marden,Suzanne I. Barchers
Publisher : Turtleback Books
Page : 128 pages
File Size : 43,7 Mb
Release : 1994-02-01
Category : Cooking
ISBN : 1417731222

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Cooking Up World History by Patricia C. Marden,Suzanne I. Barchers Pdf

Gathers recipes from Africa, Australia, China, Europe, Japan, Korea, Mexico, the Middle East, the Netherlands, South America, and Southeast Asia

Author : Irma S. Rombauer,Marion Rombauer Becker
Publisher : Simon and Schuster
Page : 896 pages
File Size : 41,5 Mb
Release : 1975
Category : Cooking
ISBN : 9780026045704

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Joy of Cooking by Irma S. Rombauer,Marion Rombauer Becker Pdf

An illustrated cooking book with hundreds of recipes.

Author : Rachel Laudan
Publisher : Univ of California Press
Page : 488 pages
File Size : 49,5 Mb
Release : 2015-04-03
Category : Cooking
ISBN : 9780520286313

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Cuisine and Empire by Rachel Laudan Pdf

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Author : Michael Ruhlman
Publisher : Penguin
Page : 385 pages
File Size : 55,5 Mb
Release : 2001-08-01
Category : Cooking
ISBN : 9781101525319

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The Soul of a Chef by Michael Ruhlman Pdf

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.

Author : Nancy Carter Crump
Publisher : Univ of North Carolina Press
Page : 352 pages
File Size : 49,8 Mb
Release : 2009-11-05
Category : Cooking
ISBN : 9780807889541

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Hearthside Cooking by Nancy Carter Crump Pdf

For cooks who want to experience a link to culinary history, Hearthside Cooking is a treasure trove of early American delights. First published in 1986, it has become a standard guide for museum interpreters and guides, culinary historians, historical re-enactors, campers, scouts, and home cooks interested in foodways and experimenting with new recipes and techniques. Hearthside Cooking contains recipes for more than 250 historic dishes, including breads, soups, entrees, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides two sets of instructions, so dishes can be prepared over the open fire or using modern kitchen appliances. For novice hearthside cooks, Crump offers specific tips for proper hearth cooking, including fire construction, safety, tools, utensils, and methods. More than just a cookbook, Hearthside Cooking also includes information about the men and women who wrote the original recipes, which Crump discovered by scouring old Virginia cookbooks, hand-written receipt books, and other primary sources in archival collections. With this new edition, Crump includes additional information on African American foodways, how the Civil War affected traditional southern food customs, and the late-nineteenth-century transition from hearth to stove cooking. Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking.

Author : Henry Notaker
Publisher : Univ of California Press
Page : 400 pages
File Size : 55,7 Mb
Release : 2022-09-06
Category : Cooking
ISBN : 9780520391499

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A History of Cookbooks by Henry Notaker Pdf

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.

Author : Jenny Breen, Susan Thurston
Publisher : U of Minnesota Press
Page : 213 pages
File Size : 55,5 Mb
Release : 2011
Category : Electronic
ISBN : 9781452921242

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Cooking Up the Good Life by Jenny Breen, Susan Thurston Pdf

Author : Sunflower Education
Publisher : Unknown
Page : 94 pages
File Size : 54,9 Mb
Release : 2013-01-01
Category : Education
ISBN : 1937166082

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Cooking Up Some World History by Sunflower Education Pdf

Finally, authentic historical recipes designed for classroom use Turn children's love of food into a love of world history. This unique cookbook provides authentic recipes in historical contexts, adding flavor to learning. Combine cooking and eating with new information and you have the perfect recipe for retention. A lesson about Ancient Egypt is a lot more memorable if you do it while nibbling on some authentic Basboosa (That's bread sweetened with honey and lemon. Yum ) Recipes are historically accurate. There is a nice mix of snack foods, entrees, and even historically accurate deserts. Want to sample the same soup that the Aztecs enjoyed? Or eat-literally-like a king? (Louis XIV, that is ) The recipes are right here Grades PreK-6. 50 complete, kid-friendly recipes. Thorough instructions on food preparation, cooking, and kitchen safety. Historical contexts and classroom connections. Companion book to Cooking Up Some American History. Cooking Up Some World History includes a rich assortment of recipes in the following categories: Prehistory First Civilizations Ancient India Ancient China Classical Greece Ancient Rome Maya Aztec Inca Middle Ages The Muslim World Renaissance The Age of Exploration Kings and Tsars Industrial Revolution Nineteenth Century Communist World World Wars and the Great Depression The Modern World"

Author : Anya von Bremzen
Publisher : Crown
Page : 370 pages
File Size : 41,6 Mb
Release : 2013-09-17
Category : Biography & Autobiography
ISBN : 9780307886835

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Mastering the Art of Soviet Cooking by Anya von Bremzen Pdf

A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations “Delicious . . . A banquet of anecdote that brings history to life with intimacy, candor, and glorious color.”—NPR’s All Things Considered Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses. ONE OF THE BEST BOOKS OF THE YEAR: The Christian Science Monitor, Publishers Weekly

Author : Cathy K. Kaufman
Publisher : Greenwood
Page : 0 pages
File Size : 45,7 Mb
Release : 2006-08-30
Category : Social Science
ISBN : 0313332045

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Cooking in Ancient Civilizations by Cathy K. Kaufman Pdf

This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks—is a stupendous resource for middle and high school students and other interested cooks learning history. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared. This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks—is a stupendous resource for middle and high school students and other interested cooks. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared. Each group is covered in a chapter that begins with a narrative overview of the environment and resources, cuisine and social class, and a note on sources. Bulleted lists on major foodstuffs, cuisine and preparation, and dining habits follow to quickly familiarize readers with the basics. The recipes are then organized by type of food. A multitude of period food trivia as well as sample menus for different meals, social classes, and occasions complement the 207 recipes.

Author : Rachel Hofstetter
Publisher : Penguin
Page : 242 pages
File Size : 48,8 Mb
Release : 2013-12-03
Category : Business & Economics
ISBN : 9781101596913

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Cooking Up a Business by Rachel Hofstetter Pdf

Stories and advice for creating a business out of the food you love. Do you have a passion for delicious food and want to create your own business out of it, but have no idea where to start? Cooking Up a Business is essential reading for aspiring entrepreneurs and gives you a real-world, up-close-and-personal preview of the exciting journey. Through profiles and interviews with nationally known food entrepreneurs from Popchips, Vosges Haut-Chocolat, Hint Water, Mary’s Gone Crackers, Love Grown Foods, Kopali Organics, Tasty, Evol, Justin’s Nut Butters, Cameron Hughes Wine, and more, you will gain applicable, practical guidance that teaches you how to succeed today: • How to create a national brand—with no connections or experience • The secret to getting meetings with grocery store buyers • The number one thing you need to know about food safety regulations • Why a grassroots budget might actually help you succeed • Specific advice for gluten-free, organic, wine, and beverage companies • What every entrepreneur wishes someone had told them at the beginning • Why doing what you love is always a good idea

Author : Michael W. Twitty
Publisher : HarperCollins
Page : 504 pages
File Size : 50,8 Mb
Release : 2018-07-31
Category : Cooking
ISBN : 9780062876577

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The Cooking Gene by Michael W. Twitty Pdf

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts