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Author : Lavonne Brady Axford
Publisher : Unknown
Page : 0 pages
File Size : 53,9 Mb
Release : 1976
Category : Cooking
ISBN : LCCN:lc76023533
Author : Lavonne B. Axford
Publisher : Detroit : Gale Research Company
Page : 696 pages
File Size : 46,5 Mb
Release : 1976
Category : Cooking
ISBN : STANFORD:36105036876519
Author : Christopher P. Driver
Publisher : Univ of California Press
Page : 126 pages
File Size : 48,9 Mb
Release : 1984-01-01
Category : Biography & Autobiography
ISBN : 0520053869
Author : Kennan Ferguson
Publisher : University of Pennsylvania Press
Page : 161 pages
File Size : 53,6 Mb
Release : 2020-05-01
Category : Political Science
ISBN : 9780812297126
An original and eclectic view of cookbooks as political acts Cookbooks are not political in conventional ways. They neither proclaim, as do manifestos, nor do they forbid, as do laws. They do not command agreement, as do arguments, and their stipulations often lack specificity — cook "until browned." Yet, as repositories of human taste, cookbooks transmit specific blends of flavor, texture, and nutrition across space and time. Cookbooks both form and reflect who we are. In Cookbook Politics, Kennan Ferguson explores the sensual and political implications of these repositories, demonstrating how they create nations, establish ideologies, shape international relations, and structure communities. Cookbook Politics argues that cookbooks highlight aspects of our lives we rarely recognize as political—taste, production, domesticity, collectivity, and imagination—and considers the ways in which cookbooks have or do politics, from the most overt to the most subtle. Cookbooks turn regional diversity into national unity, as Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well did for Italy in 1891. Politically affiliated organizations compile and sell cookbooks—for example, the early United Nations published The World's Favorite Recipes. From the First Baptist Church of Midland, Tennessee's community cookbook, to Julia Child's Mastering the Art of French Cooking, to the Italian Futurists' proto-fascist guide to food preparation, Ferguson demonstrates how cookbooks mark desires and reveal social commitments: your table becomes a representation of who you are. Authoritative, yet flexible; collective, yet individualized; cooperative, yet personal—cookbooks invite participation, editing, and transformation. Created to convey flavor and taste across generations, communities, and nations, they enact the continuities and changes of social lives. Their functioning in the name of creativity and preparation—with readers happily consuming them in similar ways—makes cookbooks an exemplary model for democratic politics.
Author : J. Richard Blanchard,Lois Farrell
Publisher : Univ of California Press
Page : 748 pages
File Size : 42,7 Mb
Release : 2023-07-28
Category : Science
ISBN : 9780520328730
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1726 pages
File Size : 55,5 Mb
Release : 2015-06-14
Category : Electronic
ISBN : 9781928914761
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 333 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
Author : Paul Freedman,Joyce E. Chaplin,Ken Albala
Publisher : University of California Press
Page : 420 pages
File Size : 40,5 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 : Barbara G. Shortridge,James R. Shortridge
Publisher : Rowman & Littlefield Publishers
Page : 309 pages
File Size : 41,5 Mb
Release : 1999-09-01
Category : Social Science
ISBN : 9781461645788
Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives. Drawing on a range of disciplines_including sociology, anthropology, folklore, geography, history, and nutrition_the editors have selected a group of engaging essays to help students explore the idea of food as a window into American culture. The editors' general introductory essay offers an overview of current scholarship, and part introductions contextualize the readings within each section. This lively reader will be a valuable supplement for courses on American culture across the social sciences.
Author : Elizabeth Driver
Publisher : University of Toronto Press
Page : 1326 pages
File Size : 49,9 Mb
Release : 2008-01-01
Category : Cooking
ISBN : 9780802047908
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 : Barbara Ketcham Wheaton
Publisher : Simon and Schuster
Page : 372 pages
File Size : 55,7 Mb
Release : 2011-01-18
Category : Cooking
ISBN : 9781439143735
Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.
Author : Gary Allen
Publisher : Routledge
Page : 256 pages
File Size : 40,8 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 : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1306 pages
File Size : 48,6 Mb
Release : 2022-03-10
Category : Reference
ISBN : 9781948436748
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 48 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author : National Library of Medicine (U.S.)
Publisher : Unknown
Page : 1340 pages
File Size : 52,6 Mb
Release : 1980
Category : Medicine
ISBN : UOM:39015007732186
First multi-year cumulation covers six years: 1965-70.
Author : Leonard N. Beck
Publisher : Unknown
Page : 228 pages
File Size : 45,7 Mb
Release : 1984
Category : Bibliography
ISBN : UOM:39015012932532
Abstract: A history of gastronomy derived from information gleaned from the Bitting and Pennell gastronomic library collections, translating and interpreting the writings contained in these two collections. The second half of the text provides an ambitious interpretation of French gastronomic liter ature. Many illustrative anecdotes are presented throughout the text and a variety of historic prints are included.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1189 pages
File Size : 47,8 Mb
Release : 2017-09-30
Category : Macrobiotic diet
ISBN : 9781928914969
The world's most comprehensive, well documented. and well illustrated book on this subject. With extensive subject and geographical index. 345 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.