Publication date: 1985
Dewey code: 394.1'2'094
Price: $38.78
Review Par mets et par vins: Voyages et gastronomie en Europe, XVI-XVIIIe siecles, suivi d'une serie de recettes anciennes (Bibliotheque historique) / Payot:
Authors
- Linda K Fuller
- Frank Hoffmann
- Beulah B Ramirez
Publication date: 1994-05-10
Dewey code: 641.3374
List Price: $69.95
Price: $66.45
Review Chocolate Fads, Folklore, & Fantasies: 1,000+ Chunks of Chocolate Information (Haworth Popular Culture) (Haworth Popular Culture) / Routledge:Chocolate Fads, Folklore & Fantasies is the low-cal answer to satisfying chocolate cravings. Documenting the chocolate phenomenon by means of 1,000+ chocolate chunks of information, this tempting book discusses: Chocolate Fads: chocolate books, chocolate goodies (cakes, candy, cookies, ice cream), chocolate clubs, chocolate festivals, chocolate fund-raising, chocolate marketing, chocolate media, and chocolate novelties Chocolate Folklore: chocolate companies, chocolate history, chocolate nutrition, chocolate moguls, chocolate quotes, chocolate tips, chocolate trivia, and chocolate types Chocolate Fantasies: chocoholism, chocolate feasts, chocolate love, chocolate parties, chocolate promotions, and chocolate psychology. At the end of the book is a 200-item Chocoquiz, in the style of Trivial Pursuit, so that readers can use the book as a reference source to know everything there is to know about chocolate. Reference sections include acknowledgments to chocolate manufacturers, chocolate-related companies, a listing of chocolate publications (media articles, children's books, chocolate guides, cookbooks, chocolate humor, and chocolate specialities), and an impressive list of addresses and telephone numbers for more than 100 chocolate and chocolate-related companies. All chocoholics, out of the closet or not, will want to read this book. Chocolate Fads, Folklore & Fantasies promises to be the last word in chocolate, no fudging!.
Publication date: 2005-07-31
Dewey code: 641
Price: $17.50
Review Their Last Suppers / Upso:
Publication date: 2000-08
Dewey code: 641.3709
List Price: $40.07
Price: $36.07
Review Milk: Beyond the Dairy, Procs of the Oxford Symposium on Food and Cooking 1999 / Prospect Books (UK):
Authors
- Ignacio H. De La Mota Oreja
Dewey code: 641
List Price: $34.95
Price: $38.77
Review El libro del chocolate/ The Book of Chololate / Piramide Ediciones Sa:
Edition: 2nd
Publication date: 1998
Review The Washington Post dining guide: Washington's top critic rates area restaurants / The Washington Post:
Creator: Marion Cabell Tyree
Publication date: 2008-08-18
List Price: $57.95
Price: $39.13
Review Housekeeping In Old Virginia: Containing Contributions From Two Hundred And Fifty Of Virginia's Noted Housewives (1879) / Kessinger Publishing, LLC:Containing Contributions From Two Hundred And Fifty Of Virginia's Noted Housewives Distinguished For Their Skill In The Culinary Art And Other Branches Of Domestic Economy.
Creator: Richard Hosking
Publication date: 2007-11-30
Dewey code: 641.675
List Price: $60.00
Price: $39.22
Review Eggs in Cookery: Proceedings of the Oxford Symposium on Food & Cookery 2006 / Prospect Books (UK):The 25th Oxford Symposium on Food & Cookery was on the subject of Eggs in Cooking. One hundred and forty delegates came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China and Japan. This is by far the widest geographical distribution the Symposium has ever achieved. Contributors to the volume include Bee Wilson, Pia Lim Castillo, Ken Albala, William Rubel, Rien Fertel, Fritz Blank, Phyllis Thompson Reid, Zona Spray Stark, Ursula Heinzelmann, Hervé This, Naomichi Ishige, Fuschia Dunlop, and Carolin Young. The subjects include: the cultural and social significance of eggs; the use of egg whites in building Phillippine monasteries; the classification of egg cookery by classical French chefs; the mystique of the soufflé; ancient eggs in Chinese cookery; Arctic fish eggs; molecular gastronomy and eggs.
Publication date: 2009-03-08
Dewey code: 641
List Price: $39.95
Price: $39.95
Review Soup Through the Ages: A Culinary History With Period Recipes / McFarland & Company:
Publication date: 1980
Review Comer en euskalherria (Textos ludicos de Pantagruel) / Penthalon:
Publication date: 2006-10-31
Dewey code: 930
List Price: $60.00
Price: $39.13
Review Water of Life: A History of Wine-Distilling And Spirits; 500 BC - AD 2000 / Prospect Books (UK):This important book looks at the entire history of distilling in the Middle East and Europe from the earliest experiments by the Pythagorean alchemists of Ptolomaic Egypt in the fourth century BC to the commerical production of spirits to drink in the British Isles to the year 2000. Ms. Wilson has explored byways of early history that have been little noticed by previous scholars. She links the art of distilling to alchemical practice; to the Dionysian cults of ancient Greece and Rome; to the development of the art by the Gnostic mystic Christian sects (who greatly influenced the Coptic church in lower Egypt and Ethiopia); to the research of the Persians and Arabs; to the preservation of the art by various heretic cults in western Europe, such as the Bogomils and Cathars and, of course, the Templars; into more mainstream development by the medieval and Renaissance alchemists; before comparative relaxation into the domestic history of distilling in England for the manufacture of strong liquor and the making of medicinal and perfumed waters by members of the landed gentry. There are twelve chapters divided into three sections. The first section consists of: The Ancient and Early Medieval World; The Eastern Mediterranean Region; The Later Middle Ages; Western Europe; From Early Modern Times to AD2000: The British Isles. While dealing extensively with the mystical, cultish and religious origins of distilling, as well as its links to early science, Ms Wilson looks closely at all forms of distilling in the British Isles. This includes the manufacture of spiritous liquors such as whisky, gin and others, and the central part played in country house domestic life by cordial waters and other distillations manufactured with great skill by generations of housewives as home medicine and perfumery. The book does not treat, at any length, the history of spiritous liquors, including brandy, on mainland Europe.
Publication date: 2004-09-01
Dewey code: 641.5973
List Price: $39.95
Price: $39.95
Review The Taste Is in My Mouth a Little... Lincoln's Victuals and Potables / Mayhaven Publishing:Everything you ever wanted to know about what Lincoln ate and drank. The book also includes the entire cookbook, a copy of which was used in the Lincoln home.
Publication date: 2006-06-01
Dewey code: 641.3
List Price: $60.00
Price: $39.72
Review Wild Food: Proceedings on the Oxford Symposium on Food And Cookery 2004 / Prospect Books (UK):The Oxford Symposium on Food and Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic. Prospect Books has published these proceedings since 1981 with a short break in 2001-2003. Forty papers cover subjects as various as ginseng; wild olives; seaweed; angelica; imitation game in nineteenth century Germany; wild mushrooms; the pike; eating insects and the Mexican maize fungus, cuit lacoche.
Publication date: 1996
Review The food chronicles: The best recipes of 30 years, 1966-1996 [from the] Houston Chronicle / Houston Chronicle Pub. Co:
Publication date: 2006-01-09
Dewey code: 641.5973
List Price: $39.95
Price: $39.95
Review American Cookbook: A History / McFarland & Company:When colonists arrived in America, their knowledge of cooking sometimes had little in common with available ingredients. Eventually they adapted recipes from the old country for use with native foods and cooking methods. The resulting infusion nourished an enthusiasm for cookbooks, as cooks from all walks of life recorded and exchanged old and new recipes. This book serves up the American cookbook as a tasty sampler of history, geography and culture, revealing the influence of political events (e. g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods). Skimming antiquity, the author whisks us through history to the first American cookbook, published by Amelia Simmons in 1796. Next she examines the cookbook revolution of the 1800s that was sparked by vigilant interest in household management and fueled by professionals and cooking schools. She heralds the charity and community cookbook, which has roots in the Civil War and thrives today. Regional and ethnic cookbooks merit discussion in their own chapter, which is followed by consideration of themes, product promotion, special collections and unusual formats. [+]Cookbook aficionados will find familiar titles in the final chapter, “Most Influential Cookbooks of the Twentieth Century. ” Multiple bibliographies list notable American cookbooks, product cookbooks and booklets, alternative format cookbooks, and culinary books (books about food), as well as the author’s research sources. A selected list of libraries and archives with significant cookbook and culinary collections is included, and a unique appendix reprints selected pie recipes from American cookbooks published from 1796 through 2000, demonstrating an evolving recipe format.
Creator: Lisa Cooperman
Publication date: 2006-06-30
Dewey code: 641.59409
List Price: $45.00
Price: $42.68
Review Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) (The Greenwood Press Daily Life Through History Series) / Greenwood Press:Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan era. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or "course. " Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. [+]Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!.
Publication date: 1941
Review Where to dine in the Penna. "Dutch" region: A guide to travel information, historic places, points of interest, antique dealers, card and gift shops, rare book dealers / Priv. print., The Aurand press:
Publication date: 1989
Price: $45.95
Review "Hold the butter" / M. Kaye]:
Publication date: 1995-01-01
Dewey code: 641
List Price: $39.95
Price: $35.95
Review A Culinary Campaign, 1857 / Fairleigh Dickinson University Press:Soyer's brilliant memoir, published in 1856 and never since reprinted. A vivid account of the Crimean War and of Soyer's inventions and recipes for feeding armies in the field. He was as important in the Crimea as Florence Nightingale, for his influence on the reform of army feeding enabled wounded soldiers to survive. A modified version of the Soyer stove was still in use in the Gulf War. Introductions by Elizabeth Ray and military historian Michael Barthorp.
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.
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Par mets et par vins: Voyages et gastronomie en Europe, XVI-XVIIIe siecles, suivi d'une serie de recettes anciennes (Bibliotheque historique), Chocolate Fads, Folklore, & Fantasies: 1,000+ Chunks of Chocolate Information (Haworth Popular Culture) (Haworth Popular Culture), Their Last Suppers, Milk: Beyond the Dairy, Procs of the Oxford Symposium on Food and Cooking 1999, El libro del chocolate/ The Book of Chololate, The Washington Post dining guide: Washington's top critic rates area restaurants, Housekeeping In Old Virginia: Containing Contributions From Two Hundred And Fifty Of Virginia's Noted Housewives (1879), Eggs in Cookery: Proceedings of the Oxford Symposium on Food & Cookery 2006, Soup Through the Ages: A Culinary History With Period Recipes, Comer en euskalherria (Textos ludicos de Pantagruel), Water of Life: A History of Wine-Distilling And Spirits; 500 BC - AD 2000, The Taste Is in My Mouth a Little... Lincoln's Victuals and Potables, Wild Food: Proceedings on the Oxford Symposium on Food And Cookery 2004, The food chronicles: The best recipes of 30 years, 1966-1996 [from the] Houston Chronicle, American Cookbook: A History, Cooking in Europe, 1250-1650 (The Greenwood Press Daily Life Through History Series) (The Greenwood Press Daily Life Through History Series), Where to dine in the Penna. "Dutch" region: A guide to travel information, historic places, points of interest, antique dealers, card and gift shops, rare book dealers, "Hold the butter", A Culinary Campaign, 1857, Culinary Cultures of Europe: Identity, Diversity and DialogueTop headlines: Is O.J. Simpson's final chapter a prison term?: During his trial for armed robbery and kidnapping, O.J. Simpson once sat in a courthouse hallway musing on what might have been: Before his arrest, he had considered moving to Las Vegas, where he liked the climate and the people he had met. ›22:47 3 Dec, Wed Celebrities take aim at elephant exhibit: The Los Angeles Zoo has been working for years on its new "Pachyderm Forest," a $42 million exhibit designed to give elephants the space they need to beat the blues of captivity. ›21:40 3 Dec, Wed What we learned from the early-season tourneys: With all the early-season tourneys out of the way, Dick Weiss sorts out what we learned before the tournament that matters in March. ›17:54 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 7 ways to turn the TV room into a home theater: Here are seven outstanding-for-the-price ways to make your home-movie-viewing experience a whole lot better, categorized by the price of the bundle. ›13:47 NFL to broadcast first game in 3-D on Thursday: In broadcasting the worlds first live 3-D football game to theaters in Los Angeles, New York and Boston on Thursday evening, the NFL promises an up close, personal, visceral experience that could open a new revenue stream for the league. ›22:03 3 Dec, Wed Avery might be dumb, but Bettman overreacted: Sean Avery might be crude, but Gary Bettman's handling of his unsavory comment was downright sloppy, Jason Whitlock says. ›19:33 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 10 wonders in a winter wonderland: Is it really true that no two snowflakes are alike? Get the cold, hard facts on that question and nine other scientific puzzlers posed by the winter season. ›14:05 3 Dec, Wed Pet gifts? Pounce on these healthy goodies: Pet holiday gifts? Pounce on these healthy goodies for your furry friends. ›18:37 Putin: Russia will survive 'difficult period': Prime Minister Vladimir Putin predicted that Russia would weather the global economic crisis with "minimal losses" and he pledged to maintain rises in social spending and avoid a sudden devaluation. ›12:51 2007 Tokyo Motor Show: Cars Makers Should Greenlight: The concept cars that we think should become production models. ›07:00 31 Oct, Wed Study explains dark spots on Venus: The clouds are parting on Venus as new images reveal more about the structure of a dense layer that enshrouds the hot planet. ›20:11 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 Conjoined twin dies after separation: Faith was breathing for Hope. 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 The phone that feels the flu before you do: Did your parents tell you to remember your scarf when you went out, so you wouldn't catch a cold? Today, the advice might be: Remember your cell phone. ›22:42 3 Dec, Wed Book Excerpt: Vegetable Dishes I Cant Live Without: A book excerpt by Mollie Katzen. ›21:49 6 Oct, Sat Wikipedia wants more user-friendly editing: Concerned that many would-be contributors to Wikipedia are being scared away, the foundation that runs the Internet encyclopedia is getting a $890,000 grant to try to make the editing process more user-friendly. ›23:03 3 Dec, Wed Hirsh: Democracy's Strange Bedfellows: The champions of democracy often share an overly romantic view of how quickly it can flower in hostile soil. ›16:56 11 Oct, Thu Drugs: Meet Mexicos Suspected Queenpin: Sexy, stylish and female. Meet Mexicos unlikely druglord suspect. ›22:00 10 Oct, Wed Ex-FBI agent faces jail over slaying: A former FBI agent is looking at hard time in a Florida prison for the mob-related 1982 slaying of a Miami gambling executive. ›13:58 RFK auction offers star-studded experiences: For those hard-to-please people on your holiday gift list this year, consider some unusual presents: the chance to sing with Aretha Franklin or tour the Capitol with Nancy Pelosi. ›12:42 Disgraced Spitzer debuts as columnist: Former New York Gov. Eliot Spitzer is back in the media, this time as a member of the Fourth Estate. ›11:23 Sumatra fault primed for more mega-quakes: One of the most dangerous faults in the world is primed for another monster earthquake, according to new research. ›17:19 |
