Creator: Rafael Galvano
Publication date: 1999-09
Dewey code: 641
Price: $17.00
Review Los Apuntes De Cocina / Need de Lingenti Maria L.:
Publication date: 1996
Dewey code: 641.594
Price: $48.82
Review Artichaut: Chroniques gastronomiques Sud-Ouest dimanche / C. Bourgois:
Publication date: 1995-01
Dewey code: 641
List Price: $35.00
Price: $50.79
Review Disappearing Foods: Proceedings of the Oxford Symposium on Food and Cooking 1994 / Prospect Books (UK):
Publication date: 1987
Dewey code: 641'.01'3
Price: $50.95
Review Le gout et les mots: Litterature et gastronomie, 14e-20e siecles (Bibliotheque historique) / Payot:
Publication date: 2004-02
Dewey code: 394.109755
List Price: $59.95
Price: $49.95
Review Colonial Virginia's Cooking Dynasty / University of South Carolina Press:More diverse in scope than their modern counterparts, the cookbooks of colonial and antebellum America contained recipes, medical cures, and housekeeping information that women of that time deemed necessary for family life. The keepers of these "domestic" manuals recorded recipes and cures for their own use and the use of friends, daughters, and extended families. Because they reflect a range of daily living practices, such manuscript cookbooks serve as important social history documents. In Colonial Virginia's Cooking Dynasty, Katharine E. Harbury brings to light two cookbooks from eighteenth-century Virginia. Notable for their early dates and historical significance, these manuals afford previously unavailable insights into lifestyles and foodways during the evolution of Chesapeake society. One cookbook is an anonymous work dating from 1700; the other is the 1739-1743 cookbook of Jane Bolling Randolph, a descendant of Pocahontas and John Rolfe. In addition to her textual analysis that establishes the relationship between these two early manuscripts, Harbury links them to the 1824 classic The Virginia House-wife by Mary Randolph. Harbury provides an introduction to and analysis of the manuals. She compares them with others from the period, offers new insight into "old myths" of southern foodways, and contrasts three generations of culinary practice. [+]She explains how these two cookbooks shed light on the practices of upper-class colonial society and how the recipe collections changed over time. Harbury finds that while colonial cooks did continue British culinary traditions, these manuals demonstrate that the emergence of Virginia foodways had begun as early as 1700.
Edition: 1. ed
Publication date: 1994
Price: $49.95
Review Brevisima historia de la comida mexicana: La mesa phehispanica, mestiza y criolla en el entorno de la musica / Asociacion Mexicana de Estudios Fonograficos:
Creator: Miranda Gray
Publication date: 2006-09-30
Dewey code: 641
List Price: $50.00
Price: $50.00
Review The Centaur's Kitchen: A Book of French, Italian, Greek & Catalan Dishes for Ships' Cooks on the Blue Funnel Line / Prospect Books (UK):Patience Gray's "Honey from a Weed is a modern classic of the kitchen. Her "Plats du Jour, published in 1957 by Penguin Books, was an important step in the re-eduication of British cooks after the Second World War. The book here published is the text of a full set of instructions which she provided in 1964 at the behest of the proprietors for the cooks of the Blue Funnel Line, an important Liverpool shipping line working mostly in Asian waters. The recipes which she so elegantly provides are redolent of Mediterranean and French cookery in the 1950s and 1960s and are a wonderful antidore to all the free-range fusion styles that seem current today. The whole is beautifully illustrated with 'mythical' paintings by the artist Miranda Gray: the theme is determined by Blue Funnel's custom of naming all their shops after Greek mythical figures.
Publication date: 2001-09
Dewey code: 641
List Price: $48.09
Price: $44.09
Review Food and the Memory: Proceedings of the Oxford Symposium on Food and Cooking 2000 / Prospect Books (UK):
Publication date: 1974
Review Da nahm der Koch den Loffel: Ein kulinarisches Lesebuch / Residenz Verl:
Edition: 1
Publication date: 2008-02-01
Dewey code: 306
List Price: $69.85
Price: $47.72
Review Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back / Shearwater:Ask children where food comes from, and they’ll probably answer: “the supermarket. ” Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day? Ann Vileisis’s answer is a sensory-rich journey through the history of making dinner. Kitchen Literacy takes us from an eighteenth-century garden to today’s sleek supermarket aisles, and eventually to farmer’s markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don’t know could hurt us. As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods’ origins to instead relying on advertisers’ claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms. Though the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and more sustainable choices. [+]Revealing how knowledge of our food has been lost and how it might now be regained, Kitchen Literacy promises to make us think differently about what we eat.
Publication date: 1986
Review Great New York restaurants: A photographic guide / Prince Street Editions:
Publication date: 2003-05
Dewey code: 613.262
List Price: $49.95
Price: $49.95
Review The Ethics of Diet: A Catena of Authorities Deprecatory of the Practice of Flesh-Eating / University of Illinois Press:"Now we can join Gandhi and Tolstoy and nameless others who encountered this vigorous and invigorating book. Welcome to a company of radicals who believed we could and should stop eating non-human animals. They brought vegetarianism out of history and into the here and now. " - from the introduction. Ethical vegetarianism is no recent development, as this unrivaled historical anthology dramatizes. When it was first published 120 years ago, countless people read and endorsed "The Ethics of Diet". But then it became a rare book, hard to find even in libraries. For countless more readers, it is at last available again. In this classic of vegetarian writing, Howard Williams presents a line of thought, a continuous thread, a tradition, a catena of protestation against living on "Butchery. "What he finds striking is the variety of the witnesses, the prophets of "Reformed Dietetics" who have "shrunk from the regime of blood," including Gautama Buddha, Pythagoras, Plato, Hesiod, Epicurus, Seneca, Ovid, Thomas More, Montaigne, Mandeville, Pope, Voltaire, Swedenborg, Wesley, Rousseau, Shelley, Byron, Lamar-tine, Michelet, Bentham, Sinclair, Schopenhauer, and Thoreau. [+]Their words are accompanied by the vigorous narrative voice of Williams himself, who put to rest, once and for all, the idea that vegetarianism is a fad.
![Review Prospect Books (UK) / A New and Easy Method of Cookery [FACSIMILE]](http://ecx.images-amazon.com/images/I/41T5QZ7304L._SL160_.jpg)
Creator: Peter Brears
Edition: Facsimile
Publication date: 2005-09-01
Dewey code: 641.59411
List Price: $50.00
Price: $46.00
Review A New and Easy Method of Cookery [FACSIMILE] / Prospect Books (UK):This is a facsimile of a book first published in 1755 by the owner of a cookery school in Edinburgh. It is provided with an historical introduction by Peter Brears who places the work in the context of what we know about early Scottish cookery literature as well as the particular context of this book, found in the library of Paxton House, a mid-18th century Adam mansion in the Scottish borders. It is a useful marker of the state of Scottish cookery at the time, as well as full of excellent and enticing recipes. It is published in collaboration with The Paxton Trust, the present owners of Paxton House.
Publication date: 2004-10-30
Dewey code: 641.300940902
List Price: $55.00
Price: $48.57
Review Food in Medieval Times (Food through History) / Greenwood Press:New light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat-the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.
Publication date: 1993
Review Menyu no yohaku / Kodansha:
Publication date: 1992
Review Mito Komon no shokutaku: Genroku no shoku jijo (Chuko shinsho) / Chuo Koronsha:
Edition: 1st Ecco ed
Publication date: 1998-09-01
Dewey code: 394.109458
Price: $19.95
Review Pomp And Sustenance: Twenty Five Centuries Of Sicilian Food / Ecco:Pomp and Sustenance is a celebration of one of the oldest, most varied, and best-loved cuisines of Europe, at once frugal and extravagant, robustly simple yet often handsomely ornate. For twenty-five centuries, the people of Sicily have been creating what is perhaps the basic cuisine of Europe on the beautiful island in the heart of the Meditteranean. Beginning with the oldest and most elementary components in the Sicilian diet, Mary Taylor Simeti surveys the bounty of the Sicilian table and Sicilian history. Simeti provides authentic recipes as well as evocations of the dishes' origins: from the simple glories of vine, olive, and wheat to the culinary innovations of Arab and Norman invaders; from the plain but mouth-watering dishes prepared by peasants in the Middle Ages to the ritual luxuries of Sicily's aritocracy; from the succulent delicacies made in monasteries and covents to the street-food pleasures that have become favorites all over the world. With more than 100 photographs and illustrations, this comprehensive volume is a book to cook from, a book to read, and a book to treasure as a testament to one of the finest cuisines in the world.
Edition: Tra
Publication date: 2002-01
Dewey code: 641
List Price: $81.95
Price: $62.28
Review El sabor de Francia/ The Taste of France / Limusa:
Publication date: 2007-12-30
Dewey code: 394.10902
List Price: $80.00
Price: $47.11
Review Spices And Comfits: Collected Papers on Medieval Food / Prospect Books (UK):Throughout a long academic career in Holland, Johanna Maria van Winter has specialized in the study of food and drink in the Middle Ages. She has contributed several papers to learned journals and specialist conferences are gathered here within a single volume. The papers are printed for the most part in English but with some German and French texts. The subjects break down into four groups: Medieval Food Habits; The Netherlands and their Neighbours; Fasting and Feasting; Food and Health. Invariably the work is founded on a close study of written sources, either the medieval records of towns and feudal lords of The Netherlands, early printed cookery books, or the best international scholarship. Some of the topics discussed in this volume are: Fasting and asceticism in the Middle Ages; Fish recipes in late medieval and early modern cookery books; The use of cannabis in two cookery books of the fifteenth century; Green salads in the Renaissance; Invalid food in the fifteenth century; Regional cookery of the Low Countries in the later Middle Ages; Festive meals; Dining as a means of communication; The role of preserved food in Dutch medieval households.
Creator: Josette Renard
Publication date: 2007-06-30
Dewey code: 394.10938
List Price: $70.00
Price: $49.00
Review Cooking Up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean / Oxbow Books Limited:This volume focuses on the ways in which the production and consumption of food developed in the Aegean region in the Neolithic and Early Bronze Age, to see how this was linked to the appearance of more complex forms of social organization. Sites from Macedonia in the north of Greece down to Crete are discussed and chronologically the papers cover not only the Neolithic and Early Bronze Age but extend into the Middle and Late Bronze Age and Classical period as well. The evidence from human remains, animal and fish bones, cultivated and wild plants, hearths and ovens, ceramics and literary texts is interpreted through a range of techniques, such as residue and stable isotope analysis. A number of key themes emerge, for example the changes in the types of food that were produced around the time of the Final Neolithic-Early Bronze Age transition, which is seen as a particularly critical period, the ways in which foodstuffs were stored and cooked, the significance of culinary innovations and the social role of consumption.
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Los Apuntes De Cocina, Artichaut: Chroniques gastronomiques Sud-Ouest dimanche, Disappearing Foods: Proceedings of the Oxford Symposium on Food and Cooking 1994, Le gout et les mots: Litterature et gastronomie, 14e-20e siecles (Bibliotheque historique), Colonial Virginia's Cooking Dynasty, Brevisima historia de la comida mexicana: La mesa phehispanica, mestiza y criolla en el entorno de la musica, The Centaur's Kitchen: A Book of French, Italian, Greek & Catalan Dishes for Ships' Cooks on the Blue Funnel Line, Food and the Memory: Proceedings of the Oxford Symposium on Food and Cooking 2000, Da nahm der Koch den Loffel: Ein kulinarisches Lesebuch, Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back, Great New York restaurants: A photographic guide, The Ethics of Diet: A Catena of Authorities Deprecatory of the Practice of Flesh-Eating, A New and Easy Method of Cookery [FACSIMILE], Food in Medieval Times (Food through History), Menyu no yohaku, Mito Komon no shokutaku: Genroku no shoku jijo (Chuko shinsho), Pomp And Sustenance: Twenty Five Centuries Of Sicilian Food, El sabor de Francia/ The Taste of France, Spices And Comfits: Collected Papers on Medieval Food, Cooking Up the Past: Food and Culinary Practices in the Neolithic and Bronze Age AegeanTop headlines: Message in bottle found after 4 decades: A message in a bottle tossed into the ocean off Barnegat Bay has turned up in North Carolina 39 years later. 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