Seeking The Historical Cook

Author : Kay K. Moss
Publisher : Univ of South Carolina Press
Page : 300 pages
File Size : 40,5 Mb
Release : 2021-03-29
Category : Cooking
ISBN : 9781643362229

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Seeking the Historical Cook by Kay K. Moss Pdf

A primer on applying historical and culinary practices to modern day cooking Seeking the Historical Cook is a guide to historical cooking methods from eighteenth- and nineteenth-century receipt (recipe) books and an examination of how those methods can be used in kitchens today. Designed for adventurous cooks and "foodies," this volume is rich with photographs, period images, and line art depicting kitchen tools and cooking methods. Kay K. Moss invites readers to discover traditional receipts and to experiment with ancestral dishes to brighten today's meals. From campfires to modern kitchens, Seeking the Historical Cook is a primer on interpreting the language of early receipts, a practical guide to historical techniques, and a memoir of experiences at historic hearths. Scores of sources, including more than a dozen unpublished personal cookery books, are compared and contrasted with a new look at southern foodways (eating habits and culinary practices). A rather strict interpretive and experiential approach is combined with a friendly and open invitation to the reader to join the ranks of curious cooks. Taken together, these receipts, facts, and lore illustrate the evolution of selected foods through the eighteenth century and beyond. After decades of research, experimentation, and teaching in a variety of settings, Moss provides a hands-on approach to rediscovering, re-creating, and enjoying foods from the early South. The book begins by steeping the reader in history, culinary tools, and the common cooking techniques of the time. Then Moss presents a collection of tasteful and appealing southern ancestral receipts that can be fashioned into brilliant heirloom dishes for our twenty-first-century tables. There are dishes fit for a simple backwoods celebration or an elegant plantation feast, intriguing new possibilities for a modern Thanksgiving dinner, and even simple experiments for a school project or for sharing with a favorite child. This book is for the cook who wants to try something old... that is new again.

Author : Kay Moss
Publisher : Unknown
Page : 0 pages
File Size : 51,9 Mb
Release : 2013
Category : Cooking
ISBN : 1611172594

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Seeking the Historical Cook by Kay Moss Pdf

"A guide to historical cooking techniques from eighteenth- and nineteenth-century receipt (recipe) books and an examination of how those methods can be used in kitches today"--Dust jacket.

Author : Michael Symons
Publisher : University of Illinois Press
Page : 404 pages
File Size : 41,9 Mb
Release : 2003-10-15
Category : Cooking
ISBN : 0252071921

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A History of Cooks and Cooking by Michael Symons Pdf

Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food.Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), Symons sets out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt, and Persia, to medieval English cookshops and southeast Asian street markets, to palace kitchens, diners, and to modern fast-food eateries.Symons samples conceptions and perceptions of cooks and cooking, from Plato and Descartes to Marx and Virginia Woolf, asking why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. "People think of meals as occasions where you share food," he notes. "They rarely think of cooks as sharers of food."Considering such notions as the physical and political consequences of sauce, connections between food and love, and cooking as a regulator of clock and calendar, Symons provides a spirited and diverting defense of a cook-centered view of the world.Michael Symons is the author of One Continuous Picnic: A History of Eating in Australia and The Shared Table.

Author : Jeffrey Cook
Publisher : Unknown
Page : 200 pages
File Size : 53,8 Mb
Release : 1996
Category : Architecture
ISBN : UOM:39015037758292

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Seeking Structure from Nature by Jeffrey Cook Pdf

The central idea of organic architecture is that buildings should be responsive to place and society (northwesterners should see Alvar Aalto's library at Mt. Angel Abbey in Oregon), unlike the International Style typified by the work of Mies van der Rohe. This thrilling architectural reference documents the recent organic movement in Hungarian architecture. This is gorgeous work, if not without the dangers of embracing a canned nationalism. Lavishly illustrated with photos in bandw and color, as well as drawings and plans. Annotation copyright by Book News, Inc., Portland, OR

Author : Michael Ruhlman
Publisher : Little, Brown
Page : 474 pages
File Size : 51,6 Mb
Release : 2014-04-08
Category : Cooking
ISBN : 9780316254076

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Egg by Michael Ruhlman Pdf

In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with this book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.

Author : George Leonard Herter,Berthe E. Herter
Publisher : Unknown
Page : 191 pages
File Size : 49,9 Mb
Release : 1960
Category : Cooking
ISBN : LCCN:60023436

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Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter,Berthe E. Herter Pdf

Author : Henrietta Latham Dwight
Publisher : DigiCat
Page : 141 pages
File Size : 54,5 Mb
Release : 2022-08-15
Category : Cooking
ISBN : EAN:8596547169499

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The Golden Age Cook Book by Henrietta Latham Dwight Pdf

DigiCat Publishing presents to you this special edition of "The Golden Age Cook Book" by Henrietta Latham Dwight. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

Author : Paul Freedman,Joyce E. Chaplin,Ken Albala
Publisher : Univ of California Press
Page : 420 pages
File Size : 43,8 Mb
Release : 2014-10-31
Category : Cooking
ISBN : 9780520277458

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Food in Time and Place by Paul Freedman,Joyce E. Chaplin,Ken Albala Pdf

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 culturesÑfrom 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 : Sean Takats
Publisher : JHU Press
Page : 216 pages
File Size : 42,8 Mb
Release : 2011-12-15
Category : Cooking
ISBN : 9781421402833

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The Expert Cook in Enlightenment France by Sean Takats Pdf

Sean Takats describes how 18th-century French cooks transformed themselves from domestic servants into professionals with artistic skills like other artists and health skills like doctors. They combined mechanical expertise with new theoretical perspectives on food and taste, he says, to create the modern French cooking that quickly became renowned throughout the world. He discusses defining the cook, corrupting spaces, pots and pans, theorizing the kitchen, and the servant of medicine.

Author : Ashli Quesinberry Stokes,Wendy Atkins-Sayre
Publisher : Univ. Press of Mississippi
Page : 236 pages
File Size : 53,9 Mb
Release : 2016-11-02
Category : Social Science
ISBN : 9781496809216

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Consuming Identity by Ashli Quesinberry Stokes,Wendy Atkins-Sayre Pdf

Southerners love to talk food, quickly revealing likes and dislikes, regional preferences, and their own delicious stories. Because the topic often crosses lines of race, class, gender, and region, food supplies a common fuel to launch discussion. Consuming Identity sifts through the self-definitions, allegiances, and bonds made possible and strengthened through the theme of southern foodways. The book focuses on the role food plays in building identities, accounting for the messages food sends about who we are, how we see ourselves, and how we see others. While many volumes examine southern food, this one is the first to focus on food's rhetorical qualities and the effect that it can have on culture. The volume examines southern food stories that speak to the identity of the region, explain how food helps to build identities, and explore how it enables cultural exchange. Food acts rhetorically, with what we choose to eat and serve sending distinct messages. It also serves a vital identity-building function, factoring heavily into our memories, narratives, and understanding of who we are. Finally, because food and the tales surrounding it are so important to southerners, the rhetoric of food offers a significant and meaningful way to open up dialogue in the region. By sharing and celebrating both foodways and the food itself, southerners are able to revel in shared histories and traditions. In this way individuals find a common language despite the divisions of race and class that continue to plague the south. The rich subject of southern fare serves up a significant starting point for understanding the powerful rhetorical potential of all food.

Author : Melanie Byrd Hollar,John P. Dunn
Publisher : Greenwood
Page : 128 pages
File Size : 52,8 Mb
Release : 2020-11
Category : Electronic
ISBN : 1440847983

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Cooking Through History by Melanie Byrd Hollar,John P. Dunn Pdf

Author : Peter G. Rose
Publisher : Syracuse University Press
Page : 0 pages
File Size : 52,8 Mb
Release : 2019-12-11
Category : Cooking
ISBN : 0815611188

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History on Our Plate by Peter G. Rose Pdf

From cookies and custards to savory dishes and salads, Rose shows that historical cooking—whether done over an open fire or on a stovetop—need not be a thing of the past. Rose includes an engaging overview of Dutch culinary history from the middle ages to the seventeenth century, giving readers a tour of the foodways of the Netherlands and New Netherland.

Author : Victoria R. Rumble
Publisher : Unknown
Page : 316 pages
File Size : 53,5 Mb
Release : 2004
Category : Cooking, American
ISBN : CORNELL:31924103819888

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Victoria's Home Companion by Victoria R. Rumble Pdf

Victoria's Home Companion traces the origin and history of various staple ingredients, prepared dishes, and recipes throughout the 19th century. The recipes in the book were documented numerous times throughout the century in order to establish what foods the average Victorian family ate, how they were grown, how they were preserved, and how they were prepared. The Companion is a detailed history of America's culinary advancements.

Author : David Chang,Priya Krishna
Publisher : Clarkson Potter
Page : 401 pages
File Size : 40,9 Mb
Release : 2021-10-26
Category : Cooking
ISBN : 9781524759247

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Cooking at Home by David Chang,Priya Krishna Pdf

NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast. JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.

Author : Eileen White
Publisher : Prospect Books
Page : 136 pages
File Size : 45,6 Mb
Release : 2007
Category : Cooking
ISBN : STANFORD:36105123340502

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The English Kitchen by Eileen White Pdf

The papers collected here were originally presented to the eighteenth Leeds Symposium on Food History as 'The Changing Face of Food'.