Download or read book Cooks Gluttons and Gourmets written by Betty Wason and published by Pickle Partners Publishing. This book was released on 2018-12-01 with total page 555 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first and only book which traces the history of cookery from the days of primitive man up to the present day of the Four Seasons Restaurant and gourmet supermarkets. It is full of curious lore about cooking down through the ages, and also features over 150 extra-special recipes, adapted from their historical sources for the modern American kitchen. Opening with a description of feasts in ancient Greece, Miss Wason rapidly covers a gastronomical tour of Greece and Rome—including feasts where each guest was served an entire roast boar; visits to neighbors when you brought your own goatskin of wine and they provided appetizers; banquets at which one rose was placed on the table, signifying that nothing said there could be repeated, thus sub rosa. Undaunted by the scope and complexity of her subject matter, Miss Wason covers cookery in the Far and Near East, all of Europe and the New World, using anecdotes about those who cook and enjoy food. The last four chapters are devoted to the United States—from Thomas Jefferson to the Harvey girls to Betty Crocker. COOKS, GLUTTONS AND GOURMETS is a book for everyone interested in food—fun reading for the gourmet, invaluable as a reference work for home economists and others in the food field, it is also a practical guide for the home cook who can now give company meals the added spice of history.
Download or read book Eating Well Living Better written by and published by Rowman & Littlefield. This book was released on with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Keep Up If You Can written by Bill Sherk and published by Dundurn. This book was released on 2012-04-21 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: A light-hearted and touching memoir of Bill Sherk’s 30-plus-year career as a Toronto high school history teacher with a creative flair and passion for his work. Bill Sherk taught history to Toronto high school students for more than thirty years. With his dynamic, creative, and occasionally unorthodox teaching style, he instilled in his students a passion for history and learning. Sherk was loved by his students and remained in their memories long after graduation. Keep Up If You Can is a light-hearted and touching memoir that will appeal to anyone who’s had a special teacher impact their life. Fun facts: He learned the names of all his students on the first day of school. He assigned ancient names to his ancient history students. They called him Sherkules (SHERK-yoo-leez). After reading Webster’s Dictionary cover to cover, he encouraged his students to coin new words, and many of these were published in his three dictionaries. Firmly believing in physical activity, he would leap atop his desk and lead his students in an aerobic "Sherkout" to a rock-and-roll beat.
Download or read book Small Business Bibliography written by and published by . This book was released on 1960 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Food Section written by Kimberly Wilmot Voss and published by Rowman & Littlefield. This book was released on 2014-04-24 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food blogs are everywhere today but for generations, information and opinions about food were found in the food sections of newspapers in communities large and small. Until the early 1970s, these sections were housed in the women’s pages of newspapers—where women could hold an authoritative voice. The food editors—often a mix of trained journalist and home economist—reported on everything from nutrition news to features on the new chef in town. They wrote recipes and solicited ideas from readers. The sections reflected the trends of the time and the cooks of the community. The editors were local celebrities, judging cooking contests and getting calls at home about how to prepare a Thanksgiving turkey. They were consumer advocates and reporters for food safety and nutrition. They helped make James Beard and Julia Child household names as the editors wrote about their television appearances and reviewed their cookbooks. These food editors laid the foundation for the food community that Nora Ephron described in her classic 1968 essay, “The Food Establishment,” and eventually led to the food communities of today. Included in the chapters are profiles of such food editors as Jane Nickerson, Jeanne Voltz, and Ruth Ellen Church, who were unheralded pioneers in the field, as well as Cecily Brownstone, Poppy Cannon, and Clementine Paddleford, who are well known today; an analysis of their work demonstrates changes in the country’s culinary history. The book concludes with a look at how the women’s pages folded at the same time that home economics saw its field transformed and with thoughts about the foundation that these women laid for the food journalism of today.
Download or read book Dinner Roles written by Sherrie A. Inness and published by University of Iowa Press. This book was released on 2001-04 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: Who cooks dinner in American homes? It's no surprise that “Mom” remains the overwhelming answer. Cooking and all it entails, from grocery shopping to chopping vegetables to clearing the table, is to this day primarily a woman's responsibility. How this relationship between women and food developed through the twentieth century and why it has endured are the questions Sherrie Inness seeks to answer in Dinner Roles: American Women and Culinary Culture. By exploring a wide range of popular media from the first half of the twentieth century, including cookbooks, women's magazines, and advertisements, Dinner Roles sheds light on the network of sources that helped perpetuate the notion that cooking is women's work. Cookbooks and advertisements provided valuable information about the ideals that American society upheld. A woman who could prepare the perfect Jell-O mold, whip up a cake with her new electric mixer, and still maintain a spotless kitchen and a sunny disposition was the envy of other housewives across the nation. Inness begins her exploration not with women but with men-those individuals often missing from the kitchen who were taught their own set of culinary values. She continues with the study of juvenile cookbooks, which provided children with their first cooking lessons. Chapters on the rise of electronic appliances, ethnic foods, and the 1950s housewife all add to our greater understanding of women's evolving roles in American culinary culture.
Download or read book Heaven s Banquet written by Miriam Kasin Hospodar and published by Penguin. This book was released on 2001-10-01 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written with the support of the Maharishi Ayur-Veda Institute, this comprehensive cookbook shows how to incorporate the timeless principles of Ayurveda into the twenty-first-century kitchen. A result of Miriam Kasin Hospodar's twenty-year culinary journey, Heaven's Banquet draws from a rich palette of international cuisines and shows how to match your diet to your mind-body type for maximum health and well-being. The more than 700 recipes included here range from Thai Corn Fritters and Asian-Cajun Eggplant Gumbo to West African Avocado Mousse and Mocha-Spice Cake with Coffee Cream Frosting. Readers will discover the most effective methods of preparing food, the benefits of eating seasonally for individual types, and how to create a diet for the entire family. There are special sections on how to lose weight and control sugar sensitivity, a questionnaire to help determine mind-body type, and essential ingredients for a well-stocked Ayurvedic kitchen. Fully illustrated, and written for everyone from the beginner cook to the experienced chef, Heaven's Banquet shows how to use food to tap into your body's intelligence and create lifelong health.
Download or read book New Orleans Cuisine written by Susan Tucker and published by Univ. Press of Mississippi. This book was released on 2009 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: "New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its number one export: great cooking. This book views the city's cuisine as a whole, forgetting none of its flavorful ethnic influences--French, African American, German, Italian, Spanish, and more"--Page 2 of cover.
Download or read book Catalog of Copyright Entries Third Series written by Library of Congress. Copyright Office and published by Copyright Office, Library of Congress. This book was released on 1963 with total page 1152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes Part 1, Number 1: Books and Pamphlets, Including Serials and Contributions to Periodicals (January - June)
Download or read book Utopia Antiqua written by Rhiannon Evans and published by Routledge. This book was released on 2007-12 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Evans explores the tropes of the utopian and dystopian in ancient Roman texts. She addresses the ways in which concepts of the idealized and degenerate functioned as metaphor and symbol in Roman discourses. Utopia and its inverse are vital markers of cultural yearning and desire.
Download or read book All Manners of Food written by Stephen Mennell and published by University of Illinois Press. This book was released on 1996 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
Download or read book Civil War Recipes written by Lily May Spaulding and published by University Press of Kentucky. This book was released on 2014-04-23 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Godey's Lady's Book, perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150,000 during the 1860s. The recipes (spelled ""receipts"") it published were often submitted by women from both the North and the South, and they reveal the wide variety of regional cooking that characterized American culture. There is a remarkable diversity in the recipes, thanks to the largely rural readership of Godey's Lady's Book and to the immigrant influence on the country in the 1860s. Fish and game were readily available in rural America, and the number of seafood recipes testifies to the abundance of the coastal waters and rivers. The country cook was a frugal cook, particularly during wartime, so there are a great many recipes for leftovers and seasonal produce. In addition to a wide sampling of recipes that can be used today, Civil War Recipes includes information on Union and Confederate army rations, cooking on both homefronts, and substitutions used during the war by southern cooks.
Download or read book Writing Food History written by Kyri W. Claflin and published by Berg. This book was released on 2013-08-01 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Handbook of French Popular Culture written by Pierre L. Horn and published by Bloomsbury Publishing USA. This book was released on 1991-05-21 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Throughout the world, there has been much scholarly and general interest in French popular culture, but very little has been written on the subject in English. The authors of this book address that lack in a series of highly readable and well-documented essays describing French life styles, attitudes, and entertainments as well as the writers and performers currently favored by the French public. Several chapters explore French tastes in popular literature and other reading matter, including comics, cartoons, mystery and spy fiction, newspapers and magazines, and science fiction. Film, popular music, radio, and television are also discussed in detail, and influences from other cultures--particularly American imports--are assessed. The remaining essays examine French sports, the use of leisure time, the French style of eating and drinking, and relations between men and women and their attitudes toward romantic love. Each chapter provides up-to-date historical and bibliographic information that will enable the reader to pursue subjects of particular interest. Written by an international group of specialists, this handbook offers the benefits of broad coverage, a variety of viewpoints, and solid scholarship.
Download or read book Crescendo of the Virtuoso written by Paul Metzner and published by Univ of California Press. This book was released on 2024-07-26 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the Age of Revolution, Paris came alive with wildly popular virtuoso performances. Whether the performers were musicians or chefs, chess players or detectives, these virtuosos transformed their technical skills into dramatic spectacles, presenting the marvelous and the outré for spellbound audiences. Who these characters were, how they attained their fame, and why Paris became the focal point of their activities is the subject of Paul Metzner's absorbing study. Covering the years 1775 to 1850, Metzner describes the careers of a handful of virtuosos: chess masters who played several games at once; a chef who sculpted hundreds of four-foot-tall architectural fantasies in sugar; the first police detective, whose memoirs inspired the invention of the detective story; a violinist who played whole pieces on a single string. He examines these virtuosos as a group in the context of the society that was then the capital of Western civilization. This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1999.
Download or read book Utopia Antiqua written by Rhiannon Evans and published by Routledge. This book was released on 2007-12-01 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Utopia Antiqua is a fresh look at narratives of the Golden Age and decline in ancient Roman literature of the late Republic and imperial period. Through the lens of utopian theory, Rhiannon Evans looks at the ways that Roman authors, such as Virgil, Ovid and Tacitus, use and reinvent Greek myths of the ages, considering them in their historical and artistic context. This book explores the meanings of the ‘Iron Age’ and dystopia for Roman authors, as well as the reasons they give for this decline, and the possibilities for a renewed Age of Gold. Using case studies, it considers the cultural effects of importing luxury goods and the way that it gives rise to a rhetoric of Roman decline. It also looks at the idealisation of farmers, soldiers and even primitive barbarians as parallels to the Golden Race and role models for now-extravagant Romans.
Download or read book Fat History written by Peter N. Stearns and published by NYU Press. This book was released on 2002-09 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explores the changing images and implications of fat in contemporary Western society.
