Download or read book A Proper Newe Booke of Cokerye written by and published by . This book was released on 2001 with total page 34 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Language of Food A Linguist Reads the Menu written by Dan Jurafsky and published by W. W. Norton & Company. This book was released on 2014-09-15 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
Download or read book The Birth of Mankind written by Eucharius Rösslin and published by Ashgate Publishing, Ltd.. This book was released on 2009-01-01 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Between 1540 and 1654, 'The Byrth of Mankynde' was a huge commercial success. Offering informaton on fertility, pregnancy, birth and infant care, it influenced most other works of the period bearing on sex, reproduction and childcare. For this new annotated edition of the 1560 version, Elaine Hobby has included informative notes.
Download or read book Eating and Ethics in Shakespeare s England written by David B. Goldstein and published by Cambridge University Press. This book was released on 2013-11-07 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: David B. Goldstein argues for a new understanding of Renaissance England from the perspective of communal eating. Rather than focus on traditional models of interiority, choice and consumption, Goldstein demonstrates that eating offered a central paradigm for the ethics of community formation. The book examines how sharing food helps build, demarcate and destroy relationships – between eater and eaten, between self and other, and among different groups. Tracing these eating relations from 1547 to 1680 - through Shakespeare, Milton, religious writers and recipe book authors - Goldstein shows that to think about eating was to engage in complex reflections about the body's role in society. In the process, he radically rethinks the communal importance of the Protestant Eucharist. Combining historicist literary analysis with insights from social science and philosophy, the book's arguments reverberate well beyond the Renaissance. Ultimately, Eating and Ethics in Shakespeare's England forces us to rethink our own relationship to food.
Download or read book Martha Washington s Booke of Cookery and Booke of Sweetmeats written by Karen Hess and published by Columbia University Press. This book was released on 1995 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the family cookbook Martha Washington kept and used for fifty years, with over five hundred classic recipes dating largely from Elizabethan and Jacobean times, the golden age of English cookery.
Download or read book The Tudor Cookbook written by Terry Breverton and published by Amberley Publishing Limited. This book was released on 2016-03-15 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: What the Tudors ate and drank in 250 authentic recipes
Download or read book The Medieval Cookbook written by Maggie Black and published by . This book was released on 1996 with total page 143 pages. Available in PDF, EPUB and Kindle. Book excerpt: Available for the first time in paperback, this best-selling cookbook offers a mouth-watering selection of 50 recipes drawn from medieval manuscripts and adapted for the modern cook.
Download or read book London in the Time of the Tudors written by Walter Besant and published by London : A. & C. Black. This book was released on 1904 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooking through History 2 volumes written by Melanie Byrd and published by Bloomsbury Publishing USA. This book was released on 2020-12-02 with total page 1137 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
Download or read book The Chicago Herald Cooking School written by Jessup Whitehead and published by BoD – Books on Demand. This book was released on 2024-02-23 with total page 137 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reprint of the original, first published in 1883.
Download or read book The medieval cookery recipe as a text type written by Eva Tüttelmann and published by GRIN Verlag. This book was released on 2007-06-16 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seminar paper from the year 2006 in the subject English Language and Literature Studies - Linguistics, grade: 1,7, University of Cologne (Englisches Seminar), course: Einführungsseminar Sprachwissenschaft B: Middle English, language: English, abstract: Textlinguistics can be described as a linguistic discipline that investigates language on a wider level than formally usual. Discussing the text as a whole system derives from the conclusion that "linguistic investigations cannot be limited to the classic disciplines of phonology, morphology, syntax and lexicology" (Görlach 2004: 3). In attempt of a diachronic research of text types a synchronic analysis should be given precedence. What are the characteristic features of the text type? What is its function? What are its restrictions? Examples of the same period might help to get a comprehensive notion of the text type in question. Having established the linguistic elements characterizing the text type, one can start out a diachronic investigation. Its development and the reasons for change or stasis have to be examined and set into context. Examples of the text type from different points in the history of the language need to be compared with each other. The development of a text type through time requires a close look at textual traditions and how the text type and its authors were influenced throughout time (Jucker 2000: 103). Nevertheless one must not forget that due to the limitation of examples it is impossible to depict a complete evolution of a text type. Making a start, I will deal with different terms designating the text type as a linguistic category and the way a text type is defined. This can only be done in an exemplary manner, as there has been such an amount of unlike positions. In addition, I shall elucidate what makes up the cookery recipe in particular. In what follows this paper contains the analyses of four examples, the focus being placed on their linguistic features. The excerpts chosen originate from the late Middle English to early Modern English period and are taken from collections including a large number of recipes. Finally, I will sharply go into finding out whether the cookery recipe is evolutionally stable or discontinuous.
Download or read book A Proper Newe Booke of Cokerye written by Margaret Parker and published by . This book was released on 2002 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Gentle Art of Cookery written by Mrs. C. F. Leyel and published by . This book was released on 1925 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Catalogue written by Bernard Quaritch (Firm) and published by . This book was released on 1914 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Oxford Companion to Food written by Alan Davidson and published by OUP Oxford. This book was released on 2014-08-21 with total page 953 pages. Available in PDF, EPUB and Kindle. Book excerpt: the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestl?, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
Download or read book The Domestic Revolution How the Introduction of Coal into Victorian Homes Changed Everything written by Ruth Goodman and published by Liveright Publishing. This book was released on 2020-10-20 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Our domestic Sherlock brims with excitement” (Roger Lowenstein, Wall Street Journal) in this erudite romp through the smoke-stained, coal-fired houses of Victorian England. “The queen of living history” (Lucy Worsley) dazzles anglophiles and history lovers alike with this immersive account of how English women sparked a worldwide revolution—from their own kitchens. Wielding the same wit and passion as seen in How to Be a Victorian, Ruth Goodman shows that the hot coal stove provided so much more than morning tea. As Goodman traces the amazing shift from wood to coal in mid-sixteenth century England, a pattern of innovation emerges as the women stoking these fires also stoked new global industries: from better soap to clean smudges to new ingredients for cooking. Laced with irresistibly charming anecdotes of Goodman’s own experience managing a coal-fired household, The Domestic Revolution shines a hot light on the power of domestic necessity.
Download or read book The Edinburgh Review written by and published by . This book was released on 1927 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt:
