Publication date: 1990-01-01
Dewey code: 641
List Price: $22.95
Price: $71.12
Review The English Bread Book / Fairleigh Dickinson University Press:The last of Eliza Acton's great books, published two years before her death in 1859. It is not only a splendid collection of bread recipes of all sorts, from household bread to Sally Lunns; it is also a polemic on healthy eating. There are chapters on flours, yeasts, ovens and bread baking for beginners, all written in her usual pure and engaging style. Elizabeth Ray, the well-known food writer and authority on Eliza Acton, contributes an informative general introduction to this handsome reprint.
Authors
- Sharron L. McElmeel
- Deborah L. McElmeel
Dewey code: 641
List Price: $45.45
Price: $45.45
Review Authors in the Pantry: Recipes, Stories, and More / Topeka Bindery:More treats! More author profiles! More fun! This companion to McElmeel's Authors in the Kitchen focuses on another 50 popular children's authors, including Berthe Amoss, Betsy Byars, Jean Fritz, Johanna Hurwitz, and others, with delectable recipes contributed by the authors or based on their books. You'll learn fascinating facts about each author and read the stories behind the recipes. Biographical details, author photos, book lists, and reading connections make this a perfect resource for library, classroom, and home. If you love children's books and food, you'll love this book. It's a delicious way to learn about children's authors and literature, and a great gift for children's literature lovers! Grades K-6.
Publication date: 1987
Price: $59.95
Review The Captain Anderson's Restaurant cookbook / Boyd Brothers:
Authors
- Mark Morton
- Andrew Coppolino
Dewey code: 641.5941
List Price: $55.00
Price: $44.00
Review Cooking with Shakespeare (Feasting with Fiction) / Greenwood Press:Feasts, festivals, and banquets were central to daily life in Elizabethan England, and one of the best ways for students to learn about a culture is to study its foodways. In addition to being fundamental to the Elizabethan world, food often appears in Shakespeare's plays. Thus by studying the role of food in Shakespeare's works, students can learn much about his era. Written for students and general readers, this book provides a valuable introduction to Shakespearean food culture. An introductory essay discusses food in Elizabethan society. This is followed by the heart of the book, a collection of more than 180 recipes from Shakespeare's world. Recipes are grouped in chapters on particular types of food, such as fish and seafood, pork, vegetables, beef and veal, and beverages, and are accompanied by modernized versions for contemporary cooks. Passages from the plays relate the recipes to Shakespeare's works and help students understand both his plays and the world in which he lived. Recipes include: Pigeons with Rice Breast of Veal Roast Venison Herring Pie Fried Turnips Pancakes Almond Fritters Italian Pudding Almond Milk Garlic Sauce And many more. The volume closes with a list of hard to find ingredients, a chart of wages and prices from Shakespeare's day, sample menus, a glossary, and a bibliography of period cookbooks, secondary works, and electronic resources.
Publication date: 2002-10
Dewey code: 641.013
List Price: $44.50
Price: $44.50
Review Feast and Folly: Cuisine, Intoxication, and the Poetics of the Sublime (S U N Y Series in Postmodern Culture) / State University of New York Press:Treats French cuisine as a fine art, offering both historical background as well as a deep analysis of the social, political, and aesthetic aspects of cuisine and taste.
Publication date: 2004-10-30
Dewey code: 394.120945
List Price: $55.00
Price: $51.00
Review Food Culture in Italy (Food Culture around the World) / Greenwood Press:There is keen interest in the exquisite yet simple Italian cuisine and Italian culture. This volume provides an intimate look at how Italians cook, eat, and think about food today. It describes the cornucopia of foodstuffs and classic ingredients. An overview of the typical daily routine of meals and snacks gives a good feel for the everyday life. The changing roles of women are explored with a discussion of the inroads that convenience foods are making. In addition, the current concerns about the food supply, the benefits of the Mediterranean diet, and the slow food movement are tied in to the debates on these issues in the United States. Food is one of the main reasons why many Americans travel to Italy. Yet, the fascination with Italian cuisine is not all about health or taste. There is much more to it. Italian food is perceived and portrayed in the media as representing a whole lifestyle: Italians live la dolce vita, leisurely eating and drinking with friends and families, families are still important, and communities are close knit. [+]The reality of Italian society is more complex, and this volume offers a balanced view of Italian culture and identity through its foodways.
Edition: 1
Publication date: 1999-02-01
Dewey code: 663.200944
Price: $49.95
Review Terroir: The Role of Geology, Climate, and Culture in the Making of French Wines / University of California Press:The French word terroir is used to describe all the ecological factors that make a particular type of wine special to the region of its origin. James E. Wilson uses his training as a geologist and his years of research in the wine regions of France to fully examine the concept of terroir. The result combines natural history, social history, and scientific study, making this a unique book that all wine connoisseurs and professionals will want close at hand. In Part One Wilson introduces the full range of environmental factors that together form terroir. He explains France's geological foundation; its soil, considered the "soul" of a vineyard; the various climates and microclimates; the vines, their history and how each type has evolved; and the role that humans-from ancient monks to modern enologists-have played in viticulture. Part Two examines the history and habitat of each of France's major wine regions. Wilson explores the question of why one site yields great wines while an adjacent site yields wines of lesser quality. He also looks at cultural influences such as migration and trade and at the adaptations made by centuries of vignerons to produce distinctive wine styles. Wilson skillfully presents both technical information and personal anecdotes, and the book's photographs, maps, and geologic renderings are extremely helpful. [+]The appendices contain a glossary and information on the labeling of French wines. With a wealth of information explained in clear English, Wilson's book enables wine readers to understand and appreciate the mystique of terroir.
Publication date: 2005-05-31
Review A History of the World in Six Glasses / Doubleday Canada:Whatever your favourite tipple, when you pour yourself a drink, you have the past in a glass. You can likely find them all in your own kitchen — beer, wine, spirits, coffee, tea, cola. Line them up on the counter, and there you have it: thousands of years of human history in six drinks. Tom Standage opens a window onto the past in this tour of six beverages that remain essentials today. En route he makes fascinating forays into the byways of western culture: Why were ancient Egyptians buried with beer? Why was wine considered a “classier” drink than beer by the Romans? How did rum grog help the British navy defeat Napoleon? What is the relationship between coffee and revolution? And how did Coca-Cola become the number one poster-product for globalization decades before the term was even coined?.
Creator: Eric B. Ross
Publication date: 1987-01
Dewey code: 306
Price: $47.95
Review Food and Evolution: Toward a Theory of Human Food Habits / Temple Univ Pr:Marvin Harris is a Graduate Research Professor of Anthropology at the University of Florida. Eric B. Ross has taught at Mount Holyoke and the University of Michigan.
Publication date: 1935
Review Accounting and food control for home economics students, (Crofts textbooks on institution administration for home economics students) / F.S. Crofts & Co:
Publication date: 1924
Review Food and flavor,: A gastronomic gvide to health and good living, / Harper & brothers:
Publication date: 2003-04-01
Dewey code: 641
Price: $13.95
Review Wild Bunch (Faber Books on Wine) / Mitchell Beazley:In this survey of what the author calls "the unreported wine revolution", he meets a new wave of growers and producers who are taking wine back to its regional roots and are concerned with authenticity and purity, rather than technology and marketing. Details of where to buy the wines are included.
Authors
- Kenneth Holditch
- Marda Burton
Dewey code: 641.50976335
Price: $24.95
Review Galatoire's: Biography of a Bistro / Hill Street Press:This celebration of Galatoire's, a restaurant renowned for its culinary art and French Quarter flair, features photographs, memorabilia, and 25 signature recipes. Presented is a description of Galatoire's appeal for New Orleans locals as well as its attraction to notable diners including Mick Jagger, Jimmy Buffett, Anne Bancroft, Mel Brooks, Richard Gere, U2, Tennessee Williams, William Faulkner, and Harpo Marx. Recipes for dishes such as Canape Lorenzo and Trout Marguery are included, as are quirky customs known as 'the Line' and 'Friday Lunch', a local tradition that occurs during the cocktail hour. Features photographs, memorabilia, and 25 signature recipes.
Publication date: 1978
Review Flavours of Spain: A gastronomic journey / Cassell:
Publication date: 2004-10-30
Dewey code: 394.10941
List Price: $55.00
Price: $44.00
Review Food Culture in Great Britain (Food Culture around the World) / Greenwood Press:Students, Anglophiles, and literature hounds will want to delve into this delightful survey of foodways of a culture both ancient and cutting edge. Only in recent years have modern kitchen conveniences become taken for granted all over Britain. British cooking has also made tremendous strides lately, and the changes in shopping and food options, preparation, restaurant-going, and diet are detailed. The cooking traditions and classic dishes for which Britain is known are described as well, as they still help to define the people. Commercialization and globalization are shown to characterize British foodways today. For instance, Britain's regionalism is eroding. Health and environmental issues such as bovine spongiform encephalopathy have come to the fore. Television cook shows are all the rage. Women working outside the home and the increase in single-parent households fuel the demand for quick and pre-prepared meals. The trends are well supported by statistics. [+]A timeline, glossary, and resource guide enhance the narrative.
Publication date: 2008-01-12
Dewey code: 541.8653
List Price: $60.00
Price: $56.00
Review The Donut: A Canadian History / University of Toronto Press:In Canada, the donut is often thought of as the unofficial national food. Donuts are sold at every intersection and rest stop, celebrated in song and story as symbols of Canadian identity, and one chain in particular, Tim Horton's, has become a veritable icon with over 2500 shops across the country. But there is more to the donut than these and other expressions of 'snackfood patriotism' would suggest. In this study, Steve Penfold puts the humble donut in its historical context, examining how one deep-fried confectionary became, not only a mass commodity, but an edible symbol of Canadianness. Penfold examines the history of the donut in light of broader social, economic, and cultural issues, and uses the donut as a window onto key developments in twentieth-century Canada such as the growth of a 'consumer society,' the relationship between big business and community, and the ironic qualities of Canadian national identity. He goes on to explore the social and political conditions that facilitated the rapid rise and steady growth of donut shops across the country. Based on a wide range of sources, from commercial and government reports to personal interviews, The Donut is a comprehensive and fascinating look at one of Canada's most popular products. It offers original insights on consumer culture, mass consumption, and the dynamics of Canadian history.
Edition: 2nd
Publication date: 1997-01-01
Dewey code: 641
Price: $19.95
Review But the Crackling is Superb, An Anthology on Food and Drink by Fellows and Foreign Members of the Royal Society / Taylor & Francis:First published in 1988, this is a treasure trove of insights into science in the kitchen. It contains an entertaining collection of pieces, ranging from recipes to historical notes, and from mathematical treatments to technical descriptions to challenge the stereotype of the scientist as an impractical eccentric. This paperback edition is being issued for new generations of readers to enjoy. Almost all of the articles included were written especially for this book. Recipes range from the simple to the elaborate, for example Seymour Rabinovitch's "Boiled Can", to Nicholas Kurti's new instructions for preparing "Safe Salmonella-Contaminated Soft-Boiled Eggs". But the Crackling is Superb demonstrates that some scientists enjoy writing light-heartedly on subjects outside their speciality. Written for physicists interested in cooking, and for all of us intrigued to learn about science in the kitchen.
Authors
- Terence Peter Scully
- D. Eleanor Scully
Dewey code: 641.59440902
List Price: $39.50
Price: $134.90
Review Early French Cookery: Sources, History, Original Recipes and Modern Adaptations / University of Michigan Press:Early French Cookery introduces the general features of the food prepared for wealthy French households at the end of the Middle Ages. The volume presents over 100 recipes, drawn from actual medieval manuscripts, together with preparation instructions. The authors help place these enticing recipes in context through a short survey of medieval dining behavior, and they give practical menu suggestions for preparing simple meals or banquets that incorporate these delightfully tasty dishes. Chapters include an overview of early French culinary traditions, foodstuffs that were used, and methods of preparation. Early French Cookery also discusses the equipment of the kitchens and dining rooms that were used, and characterizes those who prepared the food and those who consumed it. The recipes are set out in a modern format, with quantities given in both metric and standard U. S. measurements. Recipes are grouped by category: appetizers, vegetables, fish dishes, desserts, and so forth. Early French Cookery concludes with a fascinating look at a day in the life of a contemporary master chef at a duke's court. [+]We watch Master Chiquart organize the purchase, storage, preparation, and serving of the food consumed by a duke and his dozens of family members, courtiers, staff and servants-and all done without benefit of grocery stores, refrigeration, labor-saving electric appliances, or running water. Early French Cookery will be of interest to a wide variety of people, from those who like to hold unusual parties to those who are interested in the economics of the middle ages. D. Eleanor Scully is an occasional lecturer at the Stratford Chef School and advisor to Wilfrid Laurier University on Medieval and Renaissance cooking and customs. Terence Scully is Professor of French Language and Literature, Wilfrid Laurier University, Waterloo, Ontario.
Edition: 1
Publication date: 2006-08-30
Dewey code: 394.120973
List Price: $45.00
Price: $41.00
Review Cooking in America, 1590-1840 (The Greenwood Press Daily Life Through History Series) / Greenwood Press:There are no recipes for what the Indians ate in Colonial times, but this cookbook uses period quotations to detail what and how the foodstuffs were prepared. The bulk of the cookbook is devoted to what the European immigrants cooked and what evolved into American cooking. The first colonists from England brought their foodways to America. The basic foods that Americans of European descent ate changed very little from 1600 to 1840. While the major basic foods remained the same, their part in the total diet changed. Americans at the end of the period ate far more beef and chicken than did the first colonists. They used more milk, butter and cream. They also ate more wheat in the form of breads, cakes, cookies, crackers and cereals. The same was true with fruits. Over time the more exotic vegetables like broccoli, cauliflower, artichokes, and numerous root vegetables including both sweet and white potatoes became common vegetables. [+]By the end of this period, many Americans were even eating foods like tomatoes, okra, and sesame, which were unknown to their ancestors. In addition, Americans, like their relatives in Europe, incorporated coffee, tea, and chocolate into their diets as well as more sugar. Along with them came new customs, such as tea time, and, for men, socializing at coffeehouses. Also, distilled beverages, particularly rum, which was often made into a punch with citrus juices, were increasingly used. Basic cooking technology also remained the same throughout the period, and the cookbook gives a sense of how meals were prepared. The open hearth provided the major heat source. As time passed, though, more and more people could afford to have wood-fired brick ovens in their homes. Although the recipes presented here from the first century of colonization come from cookbooks written for people of upper status, by the end of the time period, literacy rates were much higher among men and women. European and American authors published numerous cookbooks that were relatively inexpensive and available, so it is reasonable to assume that those recipes were representative of actual American cookery practices. Many changes occurred to cookbooks and recipes during this period. The recipes became more detailed and more reliant on standard measures, and the recipes were for foods that are less complicated and expensive to prepare. This fact is more a sign that cookbooks were being written for a less wealthy group of readers than that tastes and appetites had changed. The trend toward simple and frugal foods continued up to 1840 and beyond, a sign that readership had expanded as well as an indicator of what the bulk of Americans were eating. As well, recipes that were considered American were developed. All of these recipes are in their original form and have been taken from contemporary published or private cookbooks. The explanations after the recipes give historical information and suggestions if the recipe is vague or if it calls for an unusual ingredient. Dining tips are included as well. Period illustrations complement the recipes.
Publication date: 1999-10-25
Dewey code: 641.30089974152
List Price: $45.00
Price: $45.00
Review Reconstructing Ancient Maya Diet / University of Utah Press:The collapse of classic Maya civilization at the end of the eighth century AD is still an enigma, but the story behind it is likely more than a clash of warring city-states. New research indicates that ecological degradation and nutritional deficiency may be as important to our understanding of Maya cultural processes as deciphering the rise and fall of kings. RECONSTRUCTING ANCIENT MAYA DIET integrates recent data from bone-chemistry research, paleopathology, paleobotany, zooarchaeology, and ethnobotany to show what the ancient Maya actually ate at various periods (as opposed to archaeological suppositions) and how it affected the quality of their lives. It is now evident that to feed a burgeoning population the Maya relied on increasingly intensive forms of agriculture. Exploring the relationship between these practices, ecological degradation, and social collapse, this book uses dietary data to investigate the rise of agricultural systems and class structure; the characterization of social relationships along lines of gender and age (i. e. , who ate what); and the later effects of the Spanish conquest on diet and existent modes of agriculture. Maya subsistence has been investigated intensively for the last decade, but this is the first volume that unites work across the spectrum of Maya bioarchaeology. Contributors:Scott Atran, University of Michigan Shannon Coyston, McMaster University Marie Elaine Danforth , University of Southern Mississippi Kitty F. Emery, Royal Ontario Museum James F. [+]Garber, Southwest Texas State University David Glassman, Southwest Texas State University David L. Lentz, The New York Botanical Garden Ann L. Magennis, Colorado State University David Millard Reed, Pennsylvania State University Henry P. Schwarcz, McMaster University Leslie C. Shaw, New England Archaeology Institute Rebecca Storey, University of Houston Steven L. Whittington, University of Maine Lori E. Wright, Texas A&M University.
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The English Bread Book, Authors in the Pantry: Recipes, Stories, and More, The Captain Anderson's Restaurant cookbook, Cooking with Shakespeare (Feasting with Fiction), Feast and Folly: Cuisine, Intoxication, and the Poetics of the Sublime (S U N Y Series in Postmodern Culture), Food Culture in Italy (Food Culture around the World), Terroir: The Role of Geology, Climate, and Culture in the Making of French Wines, A History of the World in Six Glasses, Food and Evolution: Toward a Theory of Human Food Habits, Accounting and food control for home economics students, (Crofts textbooks on institution administration for home economics students), Food and flavor,: A gastronomic gvide to health and good living,, Wild Bunch (Faber Books on Wine), Galatoire's: Biography of a Bistro, Flavours of Spain: A gastronomic journey, Food Culture in Great Britain (Food Culture around the World), The Donut: A Canadian History, But the Crackling is Superb, An Anthology on Food and Drink by Fellows and Foreign Members of the Royal Society, Early French Cookery: Sources, History, Original Recipes and Modern Adaptations, Cooking in America, 1590-1840 (The Greenwood Press Daily Life Through History Series), Reconstructing Ancient Maya DietTop headlines: Memoir: Hard living in the Big Easy: In "The House on First Street," journalist Julia Reed tells the story of her New Orleans home before and after Hurricane Katrina. 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