Every day at noon in the dining hall of New College, Oxford in the 1770s, a feast was laid for students and the dons, clad in white waistcoats and wigs. They sat down to cod with oysters, ham, fowls, boiled beef, rabbits smothered with onions, mutton, veal collops, pork griskins, New College Puddings, mince pies, and roots (vegetables). That was only the first course. For the second course, they were served roast turkey, a haunch of venison, a brace of woodcocks, snipes, veal olives, trifle, blancmange, stewed pippins, and preserved quinces. Ralph Ayres was the genius behind this daily repast, and his choice recipes are chronicled here in Ralph Ayres' Cookery Book. If you've ever wondered what a London Wigg was or why plum cake does not actually contain plums, Ralph Ayres' Cookery Book will prove to be a most rewarding collection. Here the details of sumptuous British meals are meticulously presented, as is their larger context in the history of cooking. Recipes for such famous dishes as Quaking Pudding, Oxford Sausages, Damson Preserve, and other savory English delights fill the pages. Some, such as the famous New College Pudding, are still used today. The volume is beautifully produced, featuring a wealth of full-color botanical illustrations and elegant script reproduced from the original text, and also includes an informative foreword by Bodleian emeritus librarian David Vaisey. [+]

Food is a portal to Armenia's past and present-day culture. This culinary journey across the land called Hayastan presents the rich history, wondrous legends, and fact-filled stories of Armenian cuisine. Authors Irina Petrosian and David Underwood take readers on a memorable tour of Armenia by way of the kitchen. What ancient Armenian fable warned against genetically-altered food? What little-known Armenian fruit may have helped Noah on the ark? What was the diet of David of Sassoun, the legendary Armenian Hercules? What was the influence of the Soviet Union on the food ways of Armenia? What strange and exotic fruits and herbs are sold in Armenia's markets? Why do Armenians go to cemeteries to "feed" the dead? What role did coffee play in Armenian marriage rituals? If you are curious about one of the world's most ancient cultures, or are contemplating a trip to Armenia, don't miss the chance to read this book.

There is nothing trivial about food: the study of culinary culture and its history provides an insight into broad social, political and economic changes in society. The present collection of essays reflects many of the important transitions through which 40 European countries have passed, and in this sense, it is a history book. It is also a colourful celebration of an enormously rich part of our cultural heritage. The tastes and smells of a country¹s traditional table are a meaningful route to an important part of its collective memory, accessible to everyone. Food is also one of the simplest and most direct ways to promote multicultural understanding. This book offers an excellent insight into the meaning of food culture and will be of interest to anyone who wishes to explore the diversity of our European cultural heritage. Contents Preface Introduction - Food: identity and diversity by Fabio Parasecoli Country essays- Armenia: Insights into traditional food culture by Svetlana Haik Poghosyan Austria: Contemporary art and the essence of eating by Rainer Metzger Azerbaijan: A cuisine in harmony by Tahir I. Amiraslanov Belgium: Endives, Brussels sprouts and other innovations by Marc Jacobs and Jean Fraikin Bosnia and Herzegovina: The mouth is small but it can swallow a mountain by Nenad Tanovi´c Bulgaria: Golden fruits from the orchards by Rayna Gavrilova Croatia: From myth to authenticity by Veljko Barbieri Cyprus: Culinary traditions throughout the year by Savvas Sakkadas Denmark: Nation-building and cuisine by Else-Marie Boyhus Estonia: Pleasures of the palate by Maire Suitsu Finland : Continuity and change by Johanna Mäkelä France: French gastronomy, French gastronomies by Jean-Pierre Poulain Georgia: Foodways in rapid transition by Mary Ellen Chatwin and Zaal Kikodze Germany: Sauerkraut, beer and so much more by Gunther Hirschfelder and Gesa U. Schönberger Greece: A well-tempered culinary experience by Eleonora Skouteri-Didaskalou and Evie Voutsina Hungary: The komatál: symbol of friendship and affection by Zsuzsanna Tátrai Iceland: The creative fight for survival by Örn D. Jónsson Ireland: Simplicity and integration, continuity and change by Regina Sexton Italy : Food in Italian cinema by Viviana Lapertosa Latvia: Old customs and contemporary habits by Ieva Pi-gozne-Brinkmane Lithuania: Rituals and feasts by Birute. [+]

This spiral-bound index card size book collects recipes from Slovenian, Slovak, Czech, Polish, Ukrainian, Hungarian and Russian traditions. Dotted with proverbs from these cultures. Rediscover your Slavic roots!.

This inspirational new book reveals the full potential of this little-known cuisine, a fascinating blend of European and Slavic tastes. Whether one chooses to start with the smoky flavored sweet-and-sour Bean and Sauerkraut Hotpot from the Primorska region close to the Adriatic sea, or the celebrated multi-layered Prekmurje Gibanica Pie from the north east, the selection of dishes gives a delightful insight into the varied and wholesome tastes of Slovenia.

Strongly influenced by its proximity to southern France, yet retaining rustic, homely traits from its medieval past, Belgian cuisine combines haute cuisine and fine ingredients with comfort food and substantial portions.

M. K. Samuelson, realising that there was no collection of Sussex recipes, set about making her own. This was first published in 1937 but World War II prevented a reprint. Southover reprinted it in 2005 in response to the renewed interest in regional food. The author was lucky to own a large collection of cookery books herself and luckier that in those days, many local families still kept family recipe books. Many of the mouth-watering dishes in this collection go back to the early 18th century and even earlier. In addition to the recipes, the book includes an introduction by contemporary food writer and broadcaster Hattie Ellis as well as a note by Catherine Mant, grandaughter of the author and former Assistant Editor of The Good Food Guide.