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Title Cooking in Europe 1250 1650
Author Ken Albala
Publisher Greenwood
Release 2006
Category Cooking
Total Pages 153
ISBN 9780313330964
Language English, Spanish, and French
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Book Summary:

A sampling of authentic recipes used in Europe from 1250-1650 are presented in the same form in which they first appeared and are accompanied by explanations of unfamiliar terms and basic guidelines for preparation.

Title Cooking in Europe 1650 1850
Author Ivan P. Day
Publisher ABC-CLIO
Release 2008-11-30
Category Social Science
Total Pages 200
ISBN 0313346259
Language English, Spanish, and French
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Book Summary:

From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis XV to the French Revolution, and the reign of Napoleon to the Victorian Era. Author Ivan Day, a renowned food historian who specializes in meticulous recreation of these amazing dishes for museum exhibitions, makes them accessible with clear explanations of techniques and unusual ingredients. Recipes include examples from France, Italy, England, Austria, Germany, Holland, Portugal, Spain, and Scotland, from the simple Salad of Pomegranate from La Varenne Careme's 1651 cookbook to the elaborate Boar's Head in Galantine of Careme's 1833 cookbook. This unique cookbook is a culinary treasure trove to complement all European History library collections. As Day shows in his narrative and recipes, the principal theme in the story of food during the two centuries is the rapid spread of French fine cooking throughout Europe and its gradual percolation down the social scale. However, despite the domination of French cuisine at higher levels, most nations managed to cling proudly to their own indigenous traditions. A lively introduction explains the dramatic shift in culinary taste led by the exuberant creativity of French cooks. Cookbooks started to emerge from the Paris printing presses after a hundred years of silence. Numerous innovations completely transformed French cuisine and swept away all remnants of lingering medieval taste. There were new efficient cooking techniques for the kitchens of powerful and wealthy. For all, there were new ingredients from New World and new cooking mediums such as the mechanical spit and roasting ranges that made cooking cleaner and less back breaking. The recipes, each with a short explanation, are organized by type of dish. Categories include salads and cold dishes; soups; meat; poultry; fish and seafood; vegetables and fungi; eggs and dairy; sauces; savory pastries; starches, pastas, and legumes; breads and cakes; sweet pastries and puddings; fruit, nuts, and flower preserves; sweets and confections; jellies and ices; and drinks. Occasional sidebars offer period menus of, for example, elaborate feasts. A glossary and an appendix listing suppliers of equipment and ingredients are added features.

Title The Lost Art of Real Cooking
Author Ken Albala
Publisher Penguin
Release 2010-07-06
Category Cooking
Total Pages 256
ISBN 1101188715
Language English, Spanish, and French
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Book Summary:

It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper. The Lost Art of Real Cooking heralds a new old-fashioned approach to food-laborious and inconvenient, yet extraordinarily rewarding and worth bragging about. From jam, yogurt, and fresh pasta to salami, smoked meat, and strudel, Ken Albala and Rosanna Nafziger arm you with the knowledge and skills that let you connect on a deeper level with what goes into your body. Ken and Rosanna celebrate the patience it takes to make your own sauerkraut and pickles. They divulge the mysteries of capturing wild sourdoughs and culturing butter, the beauty of rendering lard, making cheese, and brewing beer, all without the fancy toys that take away from the adventure of truly experiencing your food. These foods were once made by the family, in the home, rather than a factory. And they can still be made in the smallest kitchens without expensive equipment, capturing flavors that speak of place and personality. What you won't find here is a collection of rigid rules for the perfect meal. Ken and Rosanna offer a wealth of recipes, history, and techniques that start with the basics and evolve into dishes that are entirely your own.

Cuisine and Empire by Rachel Laudan

Title Cuisine and Empire
Author Rachel Laudan
Publisher Univ of California Press
Release 2015-04-03
Category Cooking
Total Pages 488
ISBN 0520286316
Language English, Spanish, and French
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Book Summary:

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.

Lateral Cooking by Niki Segnit

Title Lateral Cooking
Author Niki Segnit
Publisher Bloomsbury Publishing
Release 2018-09-20
Category Cooking
Total Pages 640
ISBN 1526604140
Language English, Spanish, and French
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Book Summary:

'You could cook from it over a whole lifetime, and still be learning' Nigella Lawson 'A rigorous, nuts-and-bolts bible of a book' Jay Rayner, Observer 'Lateral Cooking...uncovers the very syntax of cookery' Yotam Ottolenghi 'Astonishing and totally addictive' Brian Eno The groundbreaking new book that reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour Thesaurus Do you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours? Niki Segnit, author of the landmark book The Flavour Thesaurus, gives you the tools to do just that. Lateral Cooking is organised into 77 'starting-point' recipes, reducing the phenomenal variety of world cuisine down to its bare essentials – and then building it back up again. So, under 'Bread', we learn that flatbreads, oatcakes, buckwheat noodles, chapattis and tortillas are all variations on one theme. A few simple tweaks and you can make soda bread, scones or cobbler. And so on, through breads and batters, broths, stews and dals, one dish leading to another. Lateral Cooking is as inspirational and entertaining a read as it is a practical guide. Once you have the hang of each starting point, a wealth of flavour possibilities awaits, each related in Niki's signature combination of culinary science, history, chefs' wisdom and personal anecdote. You will realise that recipes that you had thought were outside of your experience are reassuringly similar to things you've made a dozen times before. It will give you the confidence to experiment with flavour, and adapt with the seasons or the contents of your fridge. You will, in short, learn to cook 'by heart'– and that's where the fun really begins.

Cooking in Ancient Civilizations by Cathy K. Kaufman

Title Cooking in Ancient Civilizations
Author Cathy K. Kaufman
Publisher Greenwood Publishing Group
Release 2006
Category Cooking
Total Pages 288
ISBN 9780313332043
Language English, Spanish, and French
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Book Summary:

Examines cooking as an integral part of Acient civilizations.

The Routledge History of Food by Carol Helstosky

Title The Routledge History of Food
Author Carol Helstosky
Publisher Routledge
Release 2014-10-03
Category History
Total Pages 404
ISBN 1317621131
Language English, Spanish, and French
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Book Summary:

The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.

Title Entertaining from Ancient Rome to the Super Bowl An Encyclopedia 2 volumes
Author Melitta Weiss Adamson
Publisher ABC-CLIO
Release 2008-10-30
Category History
Total Pages 628
ISBN 0313086893
Language English, Spanish, and French
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Book Summary:

From the earliest times, humans have enjoyed dining and entertainment with family and friends, from sharing a simple meal to an extravagant feast for a special celebration. In this two-volume set, entries tell the history of wedding and religious customs, holidays such as Thanksgiving and Christmas, and modern day get togethers such as block parties and Superbowl parties. Providing a worldwide perspective on celebration, entries on topics such as Dim Sum, La Quinceanera Parties, Deepavali, and Juneteenth cover many cultures. In addition, entries on Ancient Rome, Medieval entertaining, and others give an inside view as to what entertaining was like during those times, should readers want to recreate these themes for school projects or club banquets. Whether a student of history or world language class, or an adult planning a theme party, there is something in Entertaining from Ancient Rome to the Super Bowl for everyone.

Title A Day in a Working Life 300 Trades and Professions through History 3 volumes
Author Gary Westfahl
Publisher ABC-CLIO
Release 2015-04-21
Category History
Total Pages 1373
ISBN 1610694031
Language English, Spanish, and French
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Book Summary:

Ideal for high school and college students studying history through the everyday lives of men and women, this book offers intriguing information about the jobs that people have held, from ancient times to the 21st century. • Provides detailed, interesting essays describing more than 300 professions and occupations across a broad range of eras, including the 21st century, and from around the world, which will give readers a wider understanding of how people have supported themselves throughout time • Supplies historical primary documents that provide personal perspectives on past occupations • Offers fascinating information on how professions began, who did them, and continuity in occupations across time, such as that 18th-century journalists were often imprisoned for displeasing those in authority, and yet 21st-century U.S. journalists may still spend time in jail for refusing to reveal their sources

After Print by Rachael Scarborough King

Title After Print
Author Rachael Scarborough King
Publisher University of Virginia Press
Release 2020-04-10
Category Literary Criticism
Total Pages 350
ISBN 0813943493
Language English, Spanish, and French
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Book Summary:

The eighteenth century has generally been understood as the Age of Print, when the new medium revolutionized the literary world and rendered manuscript culture obsolete. After Print, however, reveals that the story isn’t so simple. Manuscript remained a vital, effective, and even preferred forum for professional and amateur authors working across fields such as literature, science, politics, religion, and business through the Romantic period. The contributors to this book offer a survey of the manuscript culture of the time, discussing handwritten culinary recipes, the poetry of John Keats, Benjamin Franklin’s letters about his electrical experiments, and more. Collectively, the essays demonstrate that what has often been seen as the amateur, feminine, and aristocratic world of handwritten exchange thrived despite the spread of the printed word. In so doing, they undermine the standard print-manuscript binary and advocate for a critical stance that better understands the important relationship between the media. Bringing together work from literary scholars, librarians, and digital humanists, the diverse essays in After Print offer a new model for archival research, pulling from an exciting variety of fields to demonstrate that manuscript culture did not die out but, rather, may have been revitalized by the advent of printing. Contributors: Leith Davis, Simon Fraser University * Margaret J. M. Ezell, Texas A&M University * Emily C. Friedman, Auburn University * Kathryn R. King, University of Montevallo * Michelle Levy, Simon Fraser University * Marissa Nicosia, Penn State Abington * Philip S. Palmer, Morgan Library and Museum * Colin T. Ramsey, Appalachian State University * Brian Rejack, Illinois State University * Beth Fowkes Tobin, University of Georgia * Andrew O. Winckles, Adrian College