Download or read book Bibliotheca Gastronomica written by and published by . This book was released on 1978 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliotheca Gastronomica written by André Louis Simon and published by . This book was released on 1953 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliotheca Gastronomica written by Andre L. Simon and published by . This book was released on 1984-02-01 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliotheca Gastronomica A Catalogue of Books and Documents on Gastronomy Compiled and Annotated with an Introduction by A L Simon Etc With Facsimiles written by André Louis SIMON and published by . This book was released on 1953 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Culinary Landmarks written by Elizabeth Driver and published by University of Toronto Press. This book was released on 2008-04-05 with total page 1326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Download or read book Food in Time and Place written by Paul Freedman and published by Univ of California Press. This book was released on 2014-11-24 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Bibliotheca gastronomica written by and published by . This book was released on 1953 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Catalogues of Sales written by Sotheby's (Firm) and published by . This book was released on 1994-07-28 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliotheca Gastronomica A Catalogue of Books and Documents on Gastronomy Compiled and Annotated with an Introduction written by and published by . This book was released on 1953 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food and Knowledge in Renaissance Italy written by Deborah L Krohn and published by Routledge. This book was released on 2016-04-15 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Though Bartolomeo Scappi's Opera (1570), the first illustrated cookbook, is well known to historians of food, up to now there has been no study of its illustrations, unique in printed books through the early seventeenth century. In Food and Knowledge in Renaissance Italy, Krohn both treats the illustrations in Scappi's cookbook as visual evidence for a lost material reality; and through the illustrations, including several newly-discovered hand-colored examples, connects Scappi's Opera with other types of late Renaissance illustrated books. What emerges from both of these approaches is a new way of thinking about the place of cookbooks in the history of knowledge. Krohn argues that with the increasing professionalization of many skills and trades, Scappi was at the vanguard of a new way of looking not just at the kitchen-as workshop or laboratory-but at the ways in which artisanal knowledge was visualized and disseminated by a range of craftsmen, from engineers to architects. The recipes in Scappi's Opera belong on the one hand to a genre of cookery books, household manuals, and courtesy books that was well established by the middle of the sixteenth century, but the illustrations suggest connections to an entirely different and emergent world of knowledge. It is through study of the illustrations that these connections are discerned, explained, and interpreted. As one of the most important cookbooks for early modern Europe, the time is ripe for a focused study of Scappi's Opera in the various contexts in which Krohn frames it: book history, antiquarianism, and visual studies.
Download or read book Bibliotheca Gastronomica written by and published by . This book was released on 1953 with total page 197 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliotheca Gastronomica written by André L. Simon and published by . This book was released on 1978 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliotheca Gastronomica written by and published by . This book was released on 1953 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Authenticity in the Kitchen written by Richard Hosking and published by Oxford Symposium. This book was released on 2006 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Download or read book Bibliotheca Gastronomica a Catalogue of Books and Documents on Gastronomy Compiled and Annotated with an Intr Etc written by and published by . This book was released on 1978 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliotheca gastronomica a catalogue of books and documents on gastronomy written by André Louis Simon and published by . This book was released on 1978 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliotheca gastronomica written by André Louis Simon and published by . This book was released on 1953 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
