A Taste Of History
Download A Taste Of History full books in PDF, epub, and Kindle. Read online free A Taste Of History ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : Walter Staib |
| Publisher | : Grand Central Publishing |
| Total Pages | : 444 |
| Release | : 2019-05-07 |
| Genre | : Cooking |
| ISBN | : 1538746670 |
The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History. A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770! With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.
| Author | : |
| Publisher | : |
| Total Pages | : 360 |
| Release | : 1993 |
| Genre | : Cooking |
| ISBN | : |
Ernährungsgeschichte - England - Mittelalter.
| Author | : Paul Freedman |
| Publisher | : Univ of California Press |
| Total Pages | : 380 |
| Release | : 2007 |
| Genre | : Cooking |
| ISBN | : 9780520254763 |
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
| Author | : Walter Staib |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 261 |
| Release | : 2013-11-05 |
| Genre | : Cooking |
| ISBN | : 1493001922 |
A Sweet Taste of History captures the grandeur of the sweet table—the grand finale course of an 18th century meal. Rather than serving something simple, hostesses arranged elaborate sweet tables, displays of ornate beauty and delicious edibles meant to leave guests with a lasting impression. A Sweet Taste of History will have the same effect, lingering in the minds of its readers and inspiring them to get in the kitchen. This gorgeous cookbook blends American history with exquisite recipes, as well as tips on how to create your own sweet table. It features 100 scrumptious dessert recipes, including cakes, cobblers, pies, cookies, quick breads, and ice cream. It includes original recipes from first ladies well-known for entertaining, such as Martha Washington’s An Excellent Cake and Dolley Madison’s French Vanilla Ice Cream. Chef Staib also offers sources for unusual ingredients and step-by-step culinary techniques, updating some of the recipes for modern cooks. This wonderful keepsake will bring a bygone era in America to life and inspire readers who love to cook, entertain, and follow history.
| Author | : William C. Davis |
| Publisher | : Stackpole Books |
| Total Pages | : 268 |
| Release | : 2003 |
| Genre | : Confederate States of America |
| ISBN | : 9780811700184 |
"[Hardtack was] positively unsuitable fodder for anything that claims to be human...and I think it no exaggeration to say that any intelligent pig possessing the least spark of pride would have considered it a pure insult to have them put into his swill." (Wilbur Fisk, Civil War soldier). We know the uniforms they wore, the weapons they carried, and the battles they fought, but what did they eat and, of even greater curiosity, was it any good? Now, for the very first time, the food that fueled the armies of the North and the South and the soldiers' opinions of it--ranging from the sublime to just slime--is front and center in a biting, fascinating look at the Civil War as written by one of its most respected historians. There's even a comprehensive "cookbook" of actual recipes included for those intrepid enough to try a taste of the Civil War.
| Author | : Michael W. Twitty |
| Publisher | : HarperCollins |
| Total Pages | : 505 |
| Release | : 2018-07-31 |
| Genre | : Cooking |
| ISBN | : 0062876570 |
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
| Author | : Debbie Nunley |
| Publisher | : Blair |
| Total Pages | : 260 |
| Release | : 2001 |
| Genre | : Cooking |
| ISBN | : 9780895872456 |
From a list of over 200 dining establishments in Ohio, Debbie Nunley and Karen Jane Elliott have selected approximately 100 restaurants for the second volume of the popular A Taste of History TM series. The authors focus on restaurants of significant historical interest. Some of these are inns, taverns, and roadside hostelries that have been in business for many years at the same site. Others -- former doctor's offices, mills, firehouses, and barns -- have been converted from other uses but still retain their original flavor.In addition to capturing the historical ambience for the reader, this guidebook serves as a cookbook. Each entry includes two or three recipes from the featured restaurant, so readers can reproduce their favorite dishes. There is something here to suit everyone, whether their taste runs to haute cuisine or simple country fare.
| Author | : Walter Staib |
| Publisher | : Running Press Adult |
| Total Pages | : 0 |
| Release | : 2006-10-24 |
| Genre | : Cooking |
| ISBN | : 9780762421350 |
If the only thing that comes to mind when you think of Black Forest cuisine is the infamous cream-slathered, cherry-studded Black Forest Cake, then Chef Walter Staib has a thing or two to show you! Nestled in Southwestern Germany, the region surrounding the Black Forest, or Schwarzwald, is known throughout Europe and beyond for its rich and internationally influenced cuisine, making it a top destination for gourmands from around the world. In Black Forest Cuisine, renowned chef and cookbook author Walter Staib takes home chefs on a mouth-watering tour of the culinary treasures found in his homeland. Each chapter introduces dishes as they are served in a variety of Black Forest environs-from the comfort food of a Home Kitchen to the more portable meals of the Café, from the complicated banquets of a Gasthaus to the grand menus featured in fashionable Hotels. In this compendium of local yet worldly cuisine, Chef Staib shows that the cuisine of the Black Forest inspires much more than just a cake. Recipes include: Hungarian Goulasch Spätzle & Potato Stew Bienenstich Sauerbraten More than just a cookbook, Black Forest Cuisine is a photographic and culinary exploration of the famous region, lovingly presented by one of its own sons. Fully illustrated with 4-color photographs of the enchanting Black Forest and its mouth-watering food, this cookbook will transport readers to the warm and magical land that many Europeans already know and love.
| Author | : Camille Bégin |
| Publisher | : University of Illinois Press |
| Total Pages | : 241 |
| Release | : 2016-06-15 |
| Genre | : Cooking |
| ISBN | : 025209851X |
During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues, and clambakes. Its America Eats project sought nothing less than to sample, and report upon, the tremendous range of foods eaten across the United States. Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP’s vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."
| Author | : Mirta Yurnet-Thomas |
| Publisher | : Hippocrene Books |
| Total Pages | : 236 |
| Release | : 2004 |
| Genre | : Cooking |
| ISBN | : 9780781809986 |
With African, French, Arabic and Amerindian influences, the food and culture of Haiti are fascinating subjects to explore. From the days of slavery to present times, traditional Haitian cuisine has relied upon staples like root vegetables, pork, fish, and flavour enhancers like Pikliz (picklese, or hot pepper vinegar) and Zepis (ground spices). This cookbook offers over 100 Haitian recipes, including traditional holiday foods and the author's favourite drinks and desserts. Information on Haiti's history, holidays and celebrations, necessary food staples, and cooking methods will guide the home chef on a culinary adventure to this beautiful island. Recipe titles are given in English, Creole, and French.
