Download or read book Culinary Collection Directory written by Janice Daciuk and published by Louisville, KY : IACP Foundation. This book was released on 1998 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Directory of History of Medicine Collections written by and published by . This book was released on 2005 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A brief guide to the Food Collection written by Bethnal Green Museum and published by Good Press. This book was released on 2021-11-05 with total page 41 pages. Available in PDF, EPUB and Kindle. Book excerpt: A brief guide to the food collection is a close examination of human biology as well as various foods and their nutrients. It is a testament to the nutritional necessity of late-1800s English staples.
Download or read book Inventory of the Food Collection Arranged in Alphabetical Order written by Bethnal Green Branch Museum and published by . This book was released on 1874 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Directory written by Great Britain. Dept. of Science and Art and published by . This book was released on 1899 with total page 478 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 Directory of Food and Nutrition Information for Professionals and Consumers written by Robyn C. Frank and published by Greenwood. This book was released on 1992 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizes nutrition education, food science, food service management, and related aspects of applied nutrition. Part I has chapters on: organizations that provide information services and/or resources on food and nutrition; academic programs; software; and databases. Part II is composed of annotated bibliographic entries and lists of organizations. Intended to assist nutritionists, dietitians, health professionals, educators, librarians, and consumers in identifying sources of food and nutrition information.
Download or read book A Domestic Cook Book written by Malinda Russell and published by . This book was released on 1866 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book My Cookery Books written by Elizabeth Robins Pennell and published by . This book was released on 1903 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Directory of Business Information Resources written by and published by . This book was released on 2008 with total page 1854 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food written by Jean-Louis Flandrin and published by Columbia University Press. This book was released on 1999-11-23 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt: When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Download or read book Directory of Minneapolis Public Schools written by and published by . This book was released on 1920 with total page 812 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Modern Food Moral Food written by Helen Zoe Veit and published by UNC Press Books. This book was released on 2013 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat.
Download or read book Catalogue of the Reference Library written by Birmingham Public Libraries and published by . This book was released on 1890 with total page 1344 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Collected Webspinner written by Jeff Peters and published by . This book was released on 2005-04 with total page 157 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Vegas at Odds written by James P. Kraft and published by JHU Press. This book was released on 2010-01-14 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: American historians and anyone interested in the history of labor or Las Vegas will find this account highly original, insightful, and even-handed.
Download or read book Resource Guide for Food Writers written by Gary Allen and published by Routledge. This book was released on 2017-06-29 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the foodservice professional to the ambitious home gourmet.
