Culinary Ephemera

Author : William Weaver
Publisher : Univ of California Press
Page : 319 pages
File Size : 51,6 Mb
Release : 2010-10-18
Category : Cooking
ISBN : 9780520947061

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Culinary Ephemera by William Weaver Pdf

This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match covers, menus, labels, posters, brochures, valentines, packaging, advertisements, and other materials from nineteenth- and twentieth-century America. Internationally acclaimed food historian William Woys Weaver takes us on a lively tour through this dazzling collection in which each piece tells a new story about food and the past. Packed with fascinating history, the volume is the first serious attempt to organize culinary ephemera into categories, making it useful for food lovers, collectors, designers, and curators alike. Much more than a catalog, Culinary Ephemera follows this paper trail to broader themes in American social history such as diet and health, alcoholic beverages, and Americans abroad. It is a collection that, as Weaver notes, will "transport us into the vicarious worlds of dinners past, brushing elbows with the reality of another time, another place, another human condition."

Author : William Woys Weaver
Publisher : Unknown
Page : 0 pages
File Size : 47,9 Mb
Release : 2010
Category : Cooking
ISBN : 0520259777

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Culinary Ephemera by William Woys Weaver Pdf

"Weaver's personal collection of food-and-drink ephemera is a marvel of culinary Americana. Few works have captured so precisely and memorably the interplay of food, design, technology, business and popular culture."--Laura Shapiro, author of "Perfection Salad: Women and Cooking at the Turn of the Century"

Author : Anonim
Publisher : Unknown
Page : 24 pages
File Size : 51,6 Mb
Release : 1927
Category : Cooking
ISBN : UOM:39015094338970

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Culinary Ephemera by Anonim Pdf

Author : Irina D. Mihalache,Elizabeth Zanoni
Publisher : Bloomsbury Publishing
Page : 369 pages
File Size : 43,8 Mb
Release : 2023-02-23
Category : Social Science
ISBN : 9781350148321

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The Bloomsbury Handbook of Food and Material Cultures by Irina D. Mihalache,Elizabeth Zanoni Pdf

Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and “stuff,” and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.

Author : Jonathan Rees
Publisher : JHU Press
Page : 249 pages
File Size : 45,8 Mb
Release : 2013-12-15
Category : History
ISBN : 9781421411071

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Refrigeration Nation by Jonathan Rees Pdf

How we keep food cold while the house stays warm. Only when the power goes off and food spoils do we truly appreciate how much we rely on refrigerators and freezers. In Refrigeration Nation, Jonathan Rees explores the innovative methods and gadgets that Americans have invented to keep perishable food cold—from cutting river and lake ice and shipping it to consumers for use in their iceboxes to the development of electrically powered equipment that ushered in a new age of convenience and health. As much a history of successful business practices as a history of technology, this book illustrates how refrigeration has changed the everyday lives of Americans and why it remains so important today. Beginning with the natural ice industry in 1806, Rees considers a variety of factors that drove the industry, including the point and product of consumption, issues of transportation, and technological advances. Rees also shows that how we obtain and preserve perishable food is related to our changing relationship with the natural world.

Author : Michelle Moon
Publisher : Rowman & Littlefield
Page : 221 pages
File Size : 51,5 Mb
Release : 2015-11-19
Category : Business & Economics
ISBN : 9781442257221

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Interpreting Food at Museums and Historic Sites by Michelle Moon Pdf

Food is such a friendly topic that it’s often thought of as a “hook” for engaging visitors – a familiar way into other topics, or a sensory element to round out a living history interpretation. But it’s more than just a hook – it’s a topic all its own, with its own history and its own uncertain future, deserving of a central place in historic interpretation. With audiences more interested in food than ever before, and new research in food studies bringing interdisciplinary approaches to this complicated but compelling subject, museums and historic sites have an opportunity to draw new audiences and infuse new meaning into their food presentations. You’ll find: A comprehensive, thematic framework of key concepts that will help you contextualize food history interpretations; A concise, evaluative review of the historiography of food interpretation; Case studies featuring the expression of these themes in the real world of museum interpretation; and Best practices for interpreting food. Interpreting Food offers a framework for understanding the big ideas in food history, suggesting best practices for linking objects, exhibits and demonstrations with the larger story of change in food production and consumption over the past two centuries – a story in which your visitors can see themselves, and explore their own relationships to food. This book can help you develop food interpretation with depth and significance, making relevant connections to contemporary issues and visitor interests.

Author : Anonim
Publisher : Unknown
Page : 19 pages
File Size : 42,7 Mb
Release : 1920
Category : Cooking
ISBN : UOM:39015094334128

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Culinary Ephemera by Anonim Pdf

Author : Elizabeth Driver
Publisher : University of Toronto Press
Page : 1326 pages
File Size : 51,8 Mb
Release : 2008-04-05
Category : Cooking
ISBN : 9781442690608

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Culinary Landmarks by Elizabeth Driver Pdf

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 : Andrew Smith
Publisher : Oxford University Press
Page : 2556 pages
File Size : 43,6 Mb
Release : 2013-01-31
Category : Business & Economics
ISBN : 9780199734962

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The Oxford Encyclopedia of Food and Drink in America by Andrew Smith Pdf

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

Author : Melissa Brackney Stoeger
Publisher : Bloomsbury Publishing USA
Page : 373 pages
File Size : 55,9 Mb
Release : 2013-01-08
Category : Language Arts & Disciplines
ISBN : 9781610693769

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Food Lit by Melissa Brackney Stoeger Pdf

An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking. Food Lit: A Reader's Guide to Epicurean Nonfiction provides a much-needed resource for librarians assisting adult readers interested in the topic of food—a group that is continuing to grow rapidly. Containing annotations of hundreds of nonfiction titles about food that are arranged into genre and subject interest categories for easy reference, the book addresses a diversity of reading experiences by covering everything from foodie memoirs and histories of food to extreme cuisine and food exposés. Author Melissa Stoeger has organized and described hundreds of nonfiction titles centered on the themes of food and eating, including life stories, history, science, and investigative nonfiction. The work emphasizes titles published in the past decade without overlooking significant benchmark and classic titles. It also provides lists of suggested read-alikes for those titles, and includes several helpful appendices of fiction titles featuring food, food magazines, and food blogs.

Author : Diana Garvin
Publisher : University of Toronto Press
Page : 293 pages
File Size : 45,8 Mb
Release : 2021-12-17
Category : History
ISBN : 9781487528201

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Feeding Fascism by Diana Garvin Pdf

Feeding Fascism explores how women negotiated the politics of Italy’s Fascist regime in their daily lives and how they fed their families through agricultural and industrial labour. The book looks at women’s experiences of Fascism by examining the material world in which they lived in relation to their thoughts, feelings, and actions. Over the past decade, Diana Garvin has conducted extensive research in Italian museums, libraries, and archives. Feeding Fascism includes illustrations of rare cookbooks, kitchen utensils, cafeteria plans, and culinary propaganda to connect women’s political beliefs with the places that they lived and worked and the objects that they owned and borrowed. Garvin draws on first-hand accounts, such as diaries, work songs, and drawings, that demonstrate how women and the Fascist state vied for control over national diet across many manifestations – cooking, feeding, and eating – to assert and negotiate their authority. Revealing the national stakes of daily choices, and the fine line between resistance and consent, Feeding Fascism attests to the power of food.

Author : Joyce Goldstein,Dore Brown
Publisher : Univ of California Press
Page : 360 pages
File Size : 51,9 Mb
Release : 2013-09-06
Category : Cooking
ISBN : 9780520268197

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Inside the California Food Revolution by Joyce Goldstein,Dore Brown Pdf

"In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the national vocabulary. Goldstein's interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an era when cooking was grounded in passion, bold innovation, and a dedication to "flavor first." The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens, women in leadership positions, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining, she explains, leading to a more egalitarian restaurant culture and informal food scene. In weaving the author's view of California food culture with profiles of those who played a part in its development-from Alice Waters to Bill Niman to Wolfgang Puck-Inside the California Food Revolution demonstrates that, in addition to access to fresh produce, the region also shared a distinctly Western culture of openness, creativity, and collaboration. Wonderfully detailed and engagingly written, this book elucidates as never before how the inspirations that emerged in California went on to transform the eating experience throughout the U.S. and the world. "--

Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 46,8 Mb
Release : 1950
Category : Cookbooks
ISBN : OCLC:1089758328

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Culinary Ephemera by Anonim Pdf

Author : Lorin Gaudin
Publisher : Rowman & Littlefield
Page : 161 pages
File Size : 40,5 Mb
Release : 2019-10-23
Category : Cooking
ISBN : 9781493044412

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The New Orleans Chef's Table by Lorin Gaudin Pdf

Food-obsessed and always hungry, New Orleans is a culinary melting pot of diverse people and diverse cuisines. From classics like jambalaya and beignets to new additions like boudin egg rolls and shrimp & tasso pinchos, there’s something for everyone whether you live in the city or are just visiting. The new edition of The New Orleans Chef’s Table brings together the best that the Big Easy has to offer, including recipes from each featured restaurant so you can recreate your favorite dishes at home. Come celebrate the taste of New Orleans!

Author : Jo Fraser-Pearce,James W. Fraser
Publisher : Bloomsbury Publishing
Page : 441 pages
File Size : 45,5 Mb
Release : 2023-09-21
Category : Education
ISBN : 9781350297289

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The Bloomsbury Handbook of Schools and Religion by Jo Fraser-Pearce,James W. Fraser Pdf

The Bloomsbury Handbook of Schools and Religion provides the first truly global scan of contemporary issues and debates around the world regarding the relationship(s) between the state, schools and religion. Organized around specific contested issues - from whether or not mindfulness should be practised in schools, to appropriate and inappropriate religious attire in schools, to long-term battles about evolution, sexuality, and race, to public funding - Fraser-Pearce and Fraser carefully curate chapters by leading experts exploring these matters and others in a diverse range of national settings. The Bloomsbury Handbook of Schools and Religion offers a refreshingly new international perspective.