Publication date: 2005-01-30
Dewey code: 394.10946
List Price: $51.95
Price: $41.55
Review Food Culture in Spain (Food Culture around the World) / Greenwood Press:Spanish food culture has evolved around strong regional cuisines and representative elements. This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political, and economic characteristics. Spain's location at the crossroads of Europe and North Africa has made it a gastronomic melting pot, with Arab influences and New World ingredients particularly noted. Readers will learn about the unique food culture in each region and how food practices and dishes in the Iberian Peninsula have developed over the centuries. Typical dishes and drinks, especially the Spanish wines, are described in context, with many accompanying recipes. Gastronomy in Spain has always been of utmost importance. Recently, the new Spanish gastronomy has taken center stage with internationally recognized chefs. Spaniards are shown to be extremely social eaters and drinkers who like to eat out. The everyday routine of eating out, such as at work and school, is clarified as well. Home cooking and the Spanish kitchen get special attention. [+]Finally, although Spanish food has always been associated with the highly touted Mediterranean diet, health concerns about current eating trends are discussed. A timeline, a chronology, and illustrations round out the coverage.
Publication date: 1995-09
List Price: $17.95
Price: $38.56
Review A Book of Historical Recipes (National Trust Cookery Books) / Trafalgar Square Publishing:
Publication date: 2002-08-01
Dewey code: 641
List Price: $45.00
Price: $41.00
Review Modern Cookery for Private Families, 1845 (Southover Historic Cookery & Housekeeping) / Fairleigh Dickinson University Press:Reprint of the extended edition of 1855 as edited by Eliza Acton. The most widely used of all the Victorian cookery books, much admired for its limpid style and incomparable recipes, and for the classic English style it represents. Eliza Acton's receipts show English cookery at its very best, before the over-elaboration of late Victorianism overtook it. She was writing for small families, so quantities in the recipes hardly need to be altered. Her personality shows strongly all through her book: she was precise, orderly, very observant, and mistress of an estimable prose style. With an introduction by Elizabeth Ray, who unearths some previously unknown facts about Eliza's life.
Publication date: 1980
Review Collations and potations: Old, curious, and standard books, pamphlets, menus, etc., on food, drink, and related subjects / Peggy Christian:
Creator: Darra Goldstein; Kathrin Merkle
Publication date: 2005-07-01
Dewey code: 641
List Price: $75.00
Price: $75.00
Review Culinary Cultures of Europe: Identity, Diversity and Dialogue / Council of Europe Publication: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. [+]Imbrasiene. Luxembourg: A gastronomic expedition by Georges Hausemer Malta: Continuity in change by Kenneth Gambin Moldova : Ritual breads through the seasons by Varvara Buzila? and Teodorina Bâzgu Monaco: A rich culinary heritage by Françoise Gamerdinger and René Novella Netherlands: Twenty-two minutes at the table by Bert Natter Norway: Between innovation and tradition by Henry Notaker Poland: Cuisine, culture and variety on the Wisla river by Kazimierz Krzysztofek Portugal : A dialogue of cultures by Ana Pessoa e Costa Romania: Discoveries and delights by the House of Guides and Ministry of Culture and Religious Affairs Russian Federation: Rediscovering classics, enjoying diversity by Alexandra Grigorieva Serbia and Montenegro: A culinary quilt by Vesna Bizi´c-Omc?ikus Slovak Republic: The character of Slovak cuisine by Rastislava Stolic?ná Slovenia: The festive table by Janez Bogataj Spain: Agape and conviviality at the table by Diego Valverde Villena Sweden: From crispbread to ciabatta by Richard Tellström “The former Yugoslav Republic of Macedonia”: A new regime of nutrition by Dusan Matic Turkey: The tastes of a splendid herita.
Publication date: 2005-10-30
Dewey code: 641.597309032
List Price: $51.95
Price: $41.56
Review Food in Colonial and Federal America (Food in American History) / Greenwood Press:The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from African slaves. They developed regional food habits with the food they brought with them, what they found here, and what they traded for all around the globe. Their daily life is illuminated through descriptions of the typical meals, holidays, and special occasions, as well as their kitchens, cooking utensils, and cooking methods over an open hearth. Readers will also learn how they kept healthy and how their food choices reflected their spiritual beliefs. This thorough overview endeavors to cover all the regions settled during the Colonial and Federal. It also discusses each immigrant group in turn, with attention also given to Indian and slave contributions. The content is integral for U. S. history standards in many ways, such as illuminating the settlement and adaptation of the European settlers, the European struggle for control of North America, relations between the settlers from different European countries, and changes in Native American society resulting from settlements.
Publication date: 2004-08-30
Dewey code: 394.120951
List Price: $55.00
Price: $44.00
Review Food Culture in China (Food Culture around the World) / Greenwood Press:The cuisine of China is widely considered to be one of the best because it meets the requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition. The Chinese culture can be labeled a food culture for the interest and honor given to food and its rituals. Food Culture in China is loaded with information on the cuisine's prominent role in Chinese culture. Students and other readers will learn about Chinese food history through the dynasties and Silk Road migrations up until today, ingredients, cooking implements and techniques, regional differences, table etiquette, cultural emphasis on food, specialty dishes for celebrations, and the role of diet and traditional Chinese medicine, among other topics. Each chapter contains a number of recipes for a meal based on the specific topic.
Edition: Large Print Ed
Publication date: 2008-06-15
List Price: $45.00
Price: $41.99
Review The Hamburger: A History / Yale University Press:
Edition: 1
Publication date: 2007-05-11
Dewey code: 664
List Price: $119.00
Price: $77.30
Review The Quest for Food: A Natural History of Eating / Springer:The Quest for Food: A Natural History of Eating is a collection of essays that surveys eating through time, from the perspective of a biologist. The quest begins in prehistoric times with religion and the exploration of the connection between food and sex. This leads to an investigation of the deep links between food and culture, exploring the basic question of "what is eating?" The second section embarks on a biochemistry-oriented journey tracing the path of a food molecule through the central carbon pathway until it is decomposed into CO2, H2O and ATP. The third section delves into the evolution of eating systems, beginning with the elements of the primordial soup through the birth of single cell organisms such as bacteria and archea. We then follow this evolution in the fourth section through higher developed organisms: from the first organisms in the ocean to the ones on land. The next two sections explore the stories of food from an ecological, then behavioral viewpoint, leading the reader from animals to early hominids, and into human history. The final section takes apart an anthropocentric view of the world by presenting man as prey for the oldest predators: microbes. The text closes with an agronomical outlook on how to feed the billions. The goal of The Quest for Food is to catalyze discussions between scientists working in food science, and those in biological and biomedical research.
Publication date: 1995-08
Dewey code: 641
Price: $54.95
Review European Gastronomy: The Story of Man's Food and Eating Customs / Hodder & Stoughton:This text presents an historical and anthropological study of the evolution of gastronomy. It includes eating customs throughout the ages, from the ancient Greeks to modern practices, the development of the class menu and the changes to the number of courses in a meal. The social and cultural aspects of preparing, presenting, eating and enjoying food and drink for their own sake are explored.
Publication date: 1992-04-20
Dewey code: 641.5
Price: $16.95
Review The Curious Cook: More Kitchen Science and Lore / John Wiley & Sons:When Harold McGee's On Food and Cooking was published in 1984, it proved to be one of the sleepers of the year, eventually going through eight hardcover printings. It was hailed as a minor masterpiece" and reviewers around the world prasied McGee for writing the first book for the home cook that translated into plain English what scientist had discovered about our foods. Like why chefs beat eggs whites in copper bowls and why onions make us cry. ".
Edition: 2
Publication date: 1997-01
Dewey code: 641
List Price: $85.00
Price: $59.50
Review Wine Appreciation / Wiley:Professional wine consultant Richard Vine offers an in-depth look into wines, wine making, wine varieties, wine appreciation, and wines throughout the world.
Publication date: 1929
Review How to be a hermit; or, A bachelor keeps house / H. Liveright:
Edition: 1
Publication date: 2006-08-30
Dewey code: 394.12097309034
List Price: $45.00
Price: $40.31
Review Cooking in America, 1840-1945 (The Greenwood Press Daily Life Through History Series) / Greenwood Press:This cookbook covers the years 1840 through 1945, a time during which American cookery underwent a full-scale revolution. Gas and electric stoves replaced hearth cookery. Milk products came from commercial dairy farms rather than the family cow. Daily meals were no longer bound by seasons and regions, as canned, bottled, and eventually frozen products flooded the market and trains began to transport produce and meat from one end of the country to the other. During two World Wars and the Great Depression women entered the work force in unprecedented numbers and household servants abandoned low-paying domestic jobs to work in factories. As a result of these monumental changes, American home cooking became irrevocably simplified and cookery skills geared more toward juggling time to comb grocery store shelves for the best and most economical products than toward butchering and preserving an entire animal carcass or pickling fruits and vegetables. This cookbook reflects these changes, with each of the three chapters capturing the home cooking that typified the era. The first chapter covers the pre-industrial period 1840 to 1875; during this time, home cooks knew how to broil, roast, grill, fry, and boil on an open hearth flame and its embers without getting severely injured. They also handled whole sheep carcasses, made gelatin from boiled pigs trotters, grew their own yeast, and prepared their own preserves. The second chapter covers 1876 through 1910, a time when rapid urbanization transformed the United States from an agrarian society into an industrial giant, giving rise to food corporations such as Armour, Swift, Campbell's, Heinz, and Pillsbury. [+]The mass production and mass marketing of commercial foods began to transform home cooking; meat could be purchased from a local butcher or grocery store and commercial gelatin became widely available. While many cooks still made their own pickles and preserves, commercial varieties multiplied. From 1910 to 1945, the period covered by Chapter 3, the home cook became a full-fledged consumer and the national food supply became standardized to a large extent. As the industrialization of the American food supply progressed, commercially produced breads, pastries, sauces, pickles, and preserves began to take over kitchen cupboards and undermine the home cooks' ability to produce their own meals from scratch. The recipes have been culled from some of the most popular commercial and community cookbooks of the nineteenth and early twentieth centuries. Taken together, the more than 300 recipes reflect the major cookbook trends of the era. Suggested menus are provided for replicating entire meals.
Publication date: 1987
Review Winning!!: Getting customers, keeping customers, and making money / Hospitality Publications:
Publication date: 1989-12
Price: $60.00
Review Dr. Kitchiner & the Cook's Oracle / Hyperion Books:
Publication date: 1948
Review The unprejudiced palate / Macmillan Co:First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for ingredients and cooking that nourish the body and the soul.
Authors
- PENNELL
- Elizabeth Robins Pennell
Publication date: 2003-06-15
Dewey code: 641
List Price: $150.00
Price: $123.87
Review A Guide for the Greedy by a Greedy Woman (Kegan Paul Library of Culinary Arts) / Taylor and Francis:This is surely the most extraordinary book on food and eating ever published in the English language. Elizabeth Robins Pennell, who was a correspondent for the Pall Mall Gazette at the height of its fashionability, was obviously the inspiration of the "Two Fat Ladies. " Beginning with an essay on the virtue of gluttony, it traverses past breakfast, sandwiches, dinner, supper, portage, soups, sole, oysters, partridge, salads, and savouries, coming sadly to an all-too-soon stop at cheese and coffee. Oh, but not forgetting a skirmish with the vegetables.
Publication date: 2003-04-30
Dewey code: 641.5973
List Price: $53.50
Price: $42.42
Review American History Cookbook (Cookbooks for Students) / Topeka Bindery:This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to the 1970s. Each of 50 chronologically arranged topical chapters contain 500-1,000 words of general commentary followed by descriptions and clear, step-by-step instructions for 3-4 recipes.
Publication date: 1996
Review Lettres sur la cuisine a un pretendu gourmand napolitain (Le petit Mercure) / Mercure de France:
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Food Culture in Spain (Food Culture around the World), A Book of Historical Recipes (National Trust Cookery Books), Modern Cookery for Private Families, 1845 (Southover Historic Cookery & Housekeeping), Collations and potations: Old, curious, and standard books, pamphlets, menus, etc., on food, drink, and related subjects, Culinary Cultures of Europe: Identity, Diversity and Dialogue, Food in Colonial and Federal America (Food in American History), Food Culture in China (Food Culture around the World), The Hamburger: A History, The Quest for Food: A Natural History of Eating, European Gastronomy: The Story of Man's Food and Eating Customs, The Curious Cook: More Kitchen Science and Lore, Wine Appreciation, How to be a hermit; or, A bachelor keeps house, Cooking in America, 1840-1945 (The Greenwood Press Daily Life Through History Series), Winning!!: Getting customers, keeping customers, and making money, Dr. Kitchiner & the Cook's Oracle, The unprejudiced palate, A Guide for the Greedy by a Greedy Woman (Kegan Paul Library of Culinary Arts), American History Cookbook (Cookbooks for Students), Lettres sur la cuisine a un pretendu gourmand napolitain (Le petit Mercure)Top headlines: Gellman: A Letter to a Bigot: What I want to say to a person of prejudice. ›22:12 12 Oct, Fri Real fish story about a long-lost ring: The one that didn't get away held an unlikely surprise for a Texas man: A blue-stoned class ring inside an 8-pound bass 21 years after it was lost. ›03:01 Saad Hariri on Lebanons Future: Saad Hariri takes up the mantle of his assassinated father, and argues for the world to isolate Syria. ›15:46 12 Oct, Fri Drugs: Meet Mexicos Suspected Queenpin: Sexy, stylish and female. 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So when the newborn conjoined Williams twins were separated, it turned out that Hope couldn't live without her sister. ›16:05 3 Dec, Wed Cops: Man swallows stolen earrings at mall: An X-ray marked the spot for southwest Florida police who say a teenager swallowed a $16 pair of earrings after taking them from a JCPenney store at a mall. ›02:36 2 Dec, Tue Gross: Banks Claim the Credit Crisis is Over. It's Not.: Banks insist their credit problems are over. Why on earth do investors believe them? ›21:31 9 Oct, Tue Breast cancer drug may cause tumors to spread: The most commonly used breast cancer drug may cause tumors to spread in a small number of women with low levels of a protein which makes cells stick together, researchers say. ›18:54 Cleveland Clinic discloses doctors' business ties: The Cleveland Clinic says it is publicizing the business ties its 1,800 doctors and researchers have with drug companies and device makers. ›18:09 3 Dec, Wed Man in eagle deaths grateful for pardon: Twelve years after pleading guilty to federal charges in the deaths of three bald eagles, Leslie Owen Collier learned his name was cleared: He was pardoned by President George W. Bush. ›00:10 1 Dec, Mon Painting the desert red in the Wild West: Where else but in charmingly offbeat New Mexico can you find people living in "earthship" homes or a Wild West town where outlawsand ghostsare said to have roamed? ›15:38 Cops: College adviser ran prostitute raffle: An Ohio State University academic adviser and a real estate agent held a $10-a-ticket raffle that offered an evening with a prostitute who is also a child sex-abuse caseworker, police said. ›23:37 1 Dec, Mon Bernanke urges more action on foreclosures: Fed chief Ben Bernanke called on the government to ramp up efforts to stem soaring home foreclosures, which are feeding into the countrys deep economic troubles. ›17:14 Canadian carriers cram to obey obesity ruling: High court forces airlines' hands; experts have varying ideas for compliance. ›14:51 Ex-FBI agent denies role in 1982 slaying: A Miami judge delayed sentencing Thursday for an ex-FBI agent convicted of second-degree murder in the death of a former Florida gambling executive. ›20:24 Oil tumbles below $44, gas hits new low: Oil tumbled below $44 a barrel Thursday and average gasoline prices slipped under $1.80 a gallon, both four year lows. ›22:14 Activists blast U.S. at climate talks: Environmentalists criticized the United States and other rich countries Tuesday for failing so far to make meaningful commitments at a U.N. conference on climate change. ›17:26 2 Dec, Tue Activist vows no retreat against Japan whalers: The leader of a militant conservation group that has skirmished violently with Japanese whalers he will not retreat from confrontation during his bid to stop this season's hunt in Antarctic waters. ›15:46 3 Dec, Wed Interview: Susan Faludi on 9/11 Myths: In her new book, Susan Faludi examines the cultural impact of the 9/11 terror attacks. What she says about their effect on U.S. politics, feminism and the differences between American and European approaches to history. ›17:08 8 Oct, Mon Climate crusaders set to act in Congress: Democrats now have all their climate ducks lined up: Four crusaders from California ready to join forces in Congress with President-elect Barack Obama to pass mandatory emissions curbs . ›23:16 21 Nov, Fri Al Gore's Nobel Patrol: A vigilant fan of the former veep keeps watch as the Nobel Committee announces its peace prize. ›15:10 12 Oct, Fri |
