The Cookbook That Changed The World

Author: T. Sarah Peterson
Publisher:
ISBN: 9780752440262
Size: 11.29 MB
Format: PDF
View: 623
Download Read Online

The Cookbook That Changed The World from the Author: T. Sarah Peterson. In 1651 in Paris, the unknown cook, Francois Pierre de la Varenne published "Le Cuisinier Francois", and changed the course of culinary history. This book aims to reconstruct the seventeenth-century revolution in French cooking that explains why we eat as we do. It reveals how Varenne turned out to be the father of modern cuisine.

Eating The Enlightenment

Author: E. C. Spary
Publisher: University of Chicago Press
ISBN: 0226768880
Size: 31.10 MB
Format: PDF, ePub, Docs
View: 4260
Download Read Online

Eating The Enlightenment from the Author: E. C. Spary. Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France. Embracing a wide range of authors and scientific or medical practitioners—from physicians and poets to philosophes and playwrights—E. C. Spary demonstrates how public discussions of eating and drinking were used to articulate concerns about the state of civilization versus that of nature, about the effects of consumption upon the identities of individuals and nations, and about the proper form and practice of scholarship. En route, Spary devotes extensive attention to the manufacture, trade, and eating of foods, focusing upon coffee and liqueurs in particular, and also considers controversies over specific issues such as the chemistry of digestion and the nature of alcohol. Familiar figures such as Fontenelle, Diderot, and Rousseau appear alongside little-known individuals from the margins of the world of letters: the draughts-playing café owner Charles Manoury, the “Turkish envoy” Soliman Aga, and the natural philosopher Jacques Gautier d’Agoty. Equally entertaining and enlightening, Eating the Enlightenment will be an original contribution to discussions of the dissemination of knowledge and the nature of scientific authority.

Acquired Taste

Author: T. Sarah Peterson
Publisher: Cornell University Press
ISBN: 9780801430534
Size: 39.37 MB
Format: PDF, ePub, Mobi
View: 364
Download Read Online

Acquired Taste from the Author: T. Sarah Peterson. This colorful history of French cooking takes us back before salt and pepper shakers had been dreamed of and explains why we begin with salad and end with dessert. Full of zesty quotes and recipes from period cookbooks and illustrated with wonderful still-life paintings, Acquired Taste is a trove of discoveries about cooking techniques and terms that still flourish today.

Manly Meals And Mom S Home Cooking

Author: Jessamyn Neuhaus
Publisher: JHU Press
ISBN: 0801871255
Size: 44.61 MB
Format: PDF, Kindle
View: 6030
Download Read Online

Manly Meals And Mom S Home Cooking from the Author: Jessamyn Neuhaus. From the first edition of The Fannie Farmer Cookbook to the latest works by today's celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom's Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain. Neuhaus's in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken's 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at "the man in the kitchen" and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom's Home Cooking provides an absorbing and enlightening account of gender and food in modern America.

History Of Soybeans And Soyfoods In Japan And In Japanese Cookbooks And Restaurants Outside Japan 701 Ce To 2014

Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914659
Size: 10.76 MB
Format: PDF, Docs
View: 7300
Download Read Online

History Of Soybeans And Soyfoods In Japan And In Japanese Cookbooks And Restaurants Outside Japan 701 Ce To 2014 from the Author: William Shurtleff. The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.

First Catch Your Weka

Author: David Veart
Publisher: Auckland University Press
ISBN: 1869405706
Size: 19.55 MB
Format: PDF, ePub, Docs
View: 7135
Download Read Online

First Catch Your Weka from the Author: David Veart. First catch your Weka', the explorer Charles Heaphy advised in 1842, then stuff it with sage and onion and roast it on a stick. In that simple way began a great tradition of New Zealand cooking, from Heaphy to the Edmonds Cookery Book, Alison Holst, Hudson and Halls, and the meal on your plate today. In First Catch Your Weka, David Veart tells the story of what New Zealanders cooked through the recipes we used. Analysing the crusty deposits and grubby thumb prints on a century and a half of cook books, Veart chronicles the extraordinary foods that we have loved: from boiled calf's head to the Bill Rowling cake, Irish famine soup to tinned kidneys with mushrooms. First Catch your Weka illuminates the basic elements that make New Zealand cooking distinctive and reveals how our cuisine and our culture have changed. Throughout that history, Veart finds a people who frequently first liked to catch their weka - building a meal out of oysters taken from the rocks, vegetables from the garden and a lamb from the neighbouring farm. By telling the history of what we ate, First Catch your Weka tells us a great deal about who we have been.

Food Lit

Author: Melissa Brackney Stoeger
Publisher: ABC-CLIO
ISBN: 1598847066
Size: 63.67 MB
Format: PDF
View: 6087
Download Read Online

Food Lit from the Author: Melissa Brackney Stoeger. An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.

Writing Food History

Author: Kyri W. Claflin
Publisher: Berg
ISBN: 0857852175
Size: 43.36 MB
Format: PDF
View: 1701
Download Read Online

Writing Food History from the Author: Kyri W. Claflin. The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.

Food In World History

Author: Jeffrey M. Pilcher
Publisher: Taylor & Francis
ISBN: 1317514513
Size: 74.97 MB
Format: PDF, Docs
View: 3637
Download Read Online

Food In World History from the Author: Jeffrey M. Pilcher. The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history.? Including numerous case studies from diverse societies and periods, Food in World History explores such questions as: What social factors have historically influenced culinary globalization? How did early modern plantations establish patterns for modern industrial food production? Were eighteenth-century food riots comparable to contemporary social movements around food? Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? Have genetically modified foods fulfilled the promises made by proponents? This new edition includes expanded discussions of gender and the family, indigeneity, and the politics of food. Expanded chapters on contemporary food systems and culinary pluralism examine debates over the concentration of corporate control over seeds and marketing, authenticity and exoticism within the culinary tourism industry, and the impact of social media on restaurants and home cooks.