ABOUT ICES JELLIES CREAMS THE KEGAN PAUL LIBRARY OF CULINARY HISTORY AND COOKERY

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French Household Cookery

Author : Keyzer
ISBN : 9781317846147
Genre : Social Science
File Size : 50.70 MB
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First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company.
Category: Social Science

Chinese Cookery Secrets

Author : Chan
ISBN : 9781317846208
Genre : Social Science
File Size : 45.90 MB
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First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company.
Category: Social Science

Paris Bistro Cookery

Author : Alexander Watt
ISBN : 0710310781
Genre : Cooking
File Size : 53.84 MB
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This volume is a collection of all-new original essays covering everything from feminist to postcolonial readings of the play as well as source queries and analyses of historical performances of the play. The Merchant of Venice is a collection of seventeen new essays that explore the concepts of anti-Semitism, the work of Christopher Marlowe, the politics of commerce and making the play palatable to a modern audience. The characters, Portia and Shylock, are examined in fascinating detail. With in-depth analyses of the text, the play in performance and individual characters, this book promises to be the essential resource on the play for all Shakespeare enthusiasts.
Category: Cooking

Home Economics

Author :
ISBN : CORNELL:31924055082873
Genre : Home economics
File Size : 59.66 MB
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Category: Home economics

Food In Society

Author : Peter Atkins
ISBN : 9781317835998
Genre : Science
File Size : 76.22 MB
Format : PDF
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Who can deny the significance of food? It has a central role in our health and pleasure as well as in our economy, politics and culture. Food in Society provides a social science perspective on food systems and demonstrates the rich variety of disciplinary and theoretical contexts of food studies. While hunger and malnutrition remain a reality in many countries, for some food has become an experience rather than a sustenance. This book addresses the different worldwide understandings of food through thematic chapters and a wide range of material including: description of the political economy of the food chain, from production to the point of sale; analysis of global issues of supply and demand; critical debate of environmental and health aspects of food, including GM food, the role of habits, taboos, age and gender in food consumption. Each chapter contains a guide to further reading and to websites of relevance to food. Extensively illustrated, this book is essential reading for students of food studies in the social sciences and humanities.
Category: Science

A King S Confectioner In The Orient

Author : Friedrich Unger
ISBN : UOM:39015060377069
Genre : Cooking
File Size : 49.88 MB
Format : PDF
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This book, written in 1837 by Friedrich Unger, Chief Confectioner to King Otto I of Greece, is a window onto what is in many respects a lost world. Only a professional confectioner could have understood the techniques, equipment and ingredients sufficiently to leave a record so invaluable for recreating oriental confectionery. Moreover, Unger carried out his research at just the right time, before economic troubles, westernization, and the collapse of the guild system changed much beyond recall. Unger worked on his researches for 5 years, and his thoroughness and attention to detail are remarkable. His book is comprehensive and detailed, with recipes for 97 confections, some of which have disappeared entirely today.
Category: Cooking

Sufferings In Africa

Author : James Riley
ISBN : 9781602390423
Genre : History
File Size : 69.38 MB
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Listed by Abraham Lincoln, alongside the Bible and Pilgrim's Progress, as one of the books that most influenced his life, few true tales of adventure and survival are as astonishing as this one. Shipwrecked off the western coast of North Africa in August of 1815, James Riley and his crew had no idea of the trials awaiting them as they gathered their beached belongings. They would be captured by a band of nomadic Arabs, herded across the Sahara Desert, beaten, forced to witness astounding brutalities, sold into slavery, and starved. Riley watched most of his crew die one by one, killed off by cruelty or caprice, as his own weight dropped from 240 pounds to a mere 90 at his rescue. First published in 1817, this dramatic saga soon became a national bestseller with over a million copies sold. Even today, it is rare to find a narrative that illuminates the degradations of slave existence with such brutal honesty. Skyhorse Publishing, along with our Arcade, Good Books, Sports Publishing, and Yucca imprints, is proud to publish a broad range of biographies, autobiographies, and memoirs. Our list includes biographies on well-known historical figures like Benjamin Franklin, Nelson Mandela, and Alexander Graham Bell, as well as villains from history, such as Heinrich Himmler, John Wayne Gacy, and O. J. Simpson. We have also published survivor stories of World War II, memoirs about overcoming adversity, first-hand tales of adventure, and much more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Category: History

Food In Medieval Times

Author : Melitta Weiss Adamson
ISBN : 0313321477
Genre : Cooking
File Size : 53.72 MB
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New light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat--the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.
Category: Cooking

Accounting For Taste

Author : Priscilla Parkhurst Ferguson
ISBN : 0226243273
Genre : History
File Size : 81.67 MB
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French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. To Brillat-Savarin's famous dictum—"Animals fill themselves, people eat, intelligent people alone know how to eat"—Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do. “Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food—from French Revolution to Babette’s Feast via Balzac’s suppers and Proust’s madeleines—a satisfying meal of varied courses.”—Ian Kelly, Times (UK)
Category: History

The Cultural History Of Plants

Author : Sir Ghillean Prance
ISBN : 9781135958107
Genre : Reference
File Size : 70.94 MB
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This valuable reference will be useful for both scholars and general readers. It is both botanical and cultural, describing the role of plant in social life, regional customs, the arts, natural and covers all aspects of plant cultivation and migration and covers all aspects of plant cultivation and migration. The text includes an explanation of plant names and a list of general references on the history of useful plants.
Category: Reference