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Author : Tom Jaine
Publisher : Oxford Symposium
Page : 200 pages
File Size : 47,9 Mb
Release : 1986
Category : Congresses
ISBN : 9780907325338
Author : Alan Davidson
Publisher : Unknown
Page : 953 pages
File Size : 45,9 Mb
Release : 2014
Category : Business & Economics
ISBN : 9780199677337
Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest developments across the whole spectrum of this subject. Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage on attitudes towards food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, gastronomy, fusion food, leftovers, obesity, local food, 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 Nestle, and Louis Pasteur. Now in its third edition the Companion maintains its place as the foremost food reference resource for study and home use.
Author : Tom Jaine
Publisher : Oxford Symposium
Page : 140 pages
File Size : 43,7 Mb
Release : 1987
Category : Congresses
ISBN : 9780907325369
The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Author : John Thorne,Matt Lewis Thorne
Publisher : North Point Press
Page : 561 pages
File Size : 41,5 Mb
Release : 2011-04-01
Category : Cooking
ISBN : 9781429930451
Pot on the Fire is the latest collection from "the most enticingly serendipitous voice on the culinary front since Elizabeth David and M.F.K. Fisher" (Connoisseur). As the title suggests, it celebrates-and, in classic Thorne style, ponders, probes, and scrutinizes-a lifelong engagement with the elements of cooking, and elemental cooking from cioppino to kedgeree. John Thorne's curiosity ranges far and wide, from nineteenth-century famine-struck Ireland to the India of the British Raj, from the Italian cucina to the venerable American griddle. Whether on the trail of a mysterious Vietnamese sandwich ("Banh Mi and Me") or "The Best Cookies in the World," whether "Desperately Resisting Risotto" or discovering the perfect breakfast, Thorne is an erudite and intrepid guide who, in unveiling the gastronomic wonders of the world, also reveals us to ourselves.
Author : Donald Quataert
Publisher : SUNY Press
Page : 374 pages
File Size : 54,6 Mb
Release : 2000-01-01
Category : History
ISBN : 0791444317
An innovative application of consumption studies to the field of Ottoman history.
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 252 pages
File Size : 44,9 Mb
Release : 1994
Category : Food
ISBN : 9780907325567
(Prospect Books 1994)
Author : Emily Gowers
Publisher : Clarendon Press
Page : 349 pages
File Size : 41,9 Mb
Release : 1993-01-21
Category : Electronic
ISBN : 9780191591655
This book offers a novel and unconventional approach to Roman culture, through food - or rather, food as it is represented in literature. Food is not generally thought of as the noblest of literary subjects, and this view is a legacy from the Romans, so it is curious that Roman writers chose so persistently to depict their society at the dinner-table. Why this was so, and what effect the inclusion of food had on the status of the literary texts that described it, are among the questions discussed here. The book also addresses problems that arise when a material subject is translated into words, and contains fresh interpretations of Latin texts that have been unjustly undervalued - comedy, satire, epigrams, letters, and iambics. While often regarded as something trivial and gross, food was in fact one of the most suggestive images for Roman civilization. -
Author : Lawrence R. Schehr,Allen S. Weiss
Publisher : Routledge
Page : 269 pages
File Size : 44,8 Mb
Release : 2013-05-13
Category : Literary Criticism
ISBN : 9781135347048
More than a book about food alone, French Food uses diet as a window into issues of nationality, literature, and culture in France and abroad. Outstanding contributors from cultural studies, literary criticism, performance studies, and the emerging field of food studies explore a wide range of food matters.
Author : Alan Davidson
Publisher : Oxford Symposium
Page : 200 pages
File Size : 41,7 Mb
Release : 1983
Category : Cookery
ISBN : 9780907325161
Author : Barbara Ketcham Wheaton
Publisher : Simon and Schuster
Page : 372 pages
File Size : 41,5 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 : Robin Cherry
Publisher : Shambhala Publications
Page : 272 pages
File Size : 43,5 Mb
Release : 2014-11-11
Category : Cooking
ISBN : 9781611801606
Featuring over 100 delicious, garlic-laden recipes, this culinary biography offers a tour through the colorful history of one of the world’s most timeless ingredients Garlic is the Lord Byron of produce, a lusty rogue that charms and seduces you but runs off before dawn, leaving a bad taste in your mouth. Called everything from rustic cure-all to Russian penicillin, Bronx vanilla and Italian perfume, garlic has been loved, worshipped, and despised throughout history. No writer has quite captured the epic, roving story of garlic—until now. While this book does not claim that garlic saved civilization (though it might cure whatever ails you), it does take us on a grand tour of its fascinating role in history, medicine, literature, and art; its controversial role in bigotry, mythology, and superstition; and its indispensable contribution to the great cuisines of the world. And just to make sure your appetite isn’t slighted, Garlic offers over 100 recipes featuring the beloved ingredient.
Author : Harlan Walker
Publisher : Oxford Symposium
Page : 317 pages
File Size : 44,6 Mb
Release : 2001
Category : Cooking
ISBN : 9781903018163
This is the eighteenth volume, 2001, of the series of papers and submissions to the Oxford Symposium on Food & Cookery.
Author : Paul Freedman,Joyce E. Chaplin,Ken Albala
Publisher : University of California Press
Page : 420 pages
File Size : 54,7 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 : Elena Molokhovets
Publisher : Indiana University Press
Page : 710 pages
File Size : 50,7 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 : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1726 pages
File Size : 54,5 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.