English Language Cookbooks, 1600-1973
Author | : Lavonne B. Axford |
Publisher | : Detroit : Gale Research Company |
Total Pages | : 696 |
Release | : 1976 |
Genre | : Cooking |
ISBN | : |
Download English Language Cookbooks 1600 1973 full books in PDF, epub, and Kindle. Read online free English Language Cookbooks 1600 1973 ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author | : Lavonne B. Axford |
Publisher | : Detroit : Gale Research Company |
Total Pages | : 696 |
Release | : 1976 |
Genre | : Cooking |
ISBN | : |
Author | : Christopher P. Driver |
Publisher | : Univ of California Press |
Total Pages | : 126 |
Release | : 1984-01-01 |
Genre | : Biography & Autobiography |
ISBN | : 9780520053861 |
Author | : Kennan Ferguson |
Publisher | : University of Pennsylvania Press |
Total Pages | : 161 |
Release | : 2020-05-01 |
Genre | : Political Science |
ISBN | : 0812297121 |
An original and eclectic view of cookbooks as political acts Cookbooks are not political in conventional ways. They neither proclaim, as do manifestos, nor do they forbid, as do laws. They do not command agreement, as do arguments, and their stipulations often lack specificity — cook "until browned." Yet, as repositories of human taste, cookbooks transmit specific blends of flavor, texture, and nutrition across space and time. Cookbooks both form and reflect who we are. In Cookbook Politics, Kennan Ferguson explores the sensual and political implications of these repositories, demonstrating how they create nations, establish ideologies, shape international relations, and structure communities. Cookbook Politics argues that cookbooks highlight aspects of our lives we rarely recognize as political—taste, production, domesticity, collectivity, and imagination—and considers the ways in which cookbooks have or do politics, from the most overt to the most subtle. Cookbooks turn regional diversity into national unity, as Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well did for Italy in 1891. Politically affiliated organizations compile and sell cookbooks—for example, the early United Nations published The World's Favorite Recipes. From the First Baptist Church of Midland, Tennessee's community cookbook, to Julia Child's Mastering the Art of French Cooking, to the Italian Futurists' proto-fascist guide to food preparation, Ferguson demonstrates how cookbooks mark desires and reveal social commitments: your table becomes a representation of who you are. Authoritative, yet flexible; collective, yet individualized; cooperative, yet personal—cookbooks invite participation, editing, and transformation. Created to convey flavor and taste across generations, communities, and nations, they enact the continuities and changes of social lives. Their functioning in the name of creativity and preparation—with readers happily consuming them in similar ways—makes cookbooks an exemplary model for democratic politics.
Author | : Library of Congress. Copyright Office |
Publisher | : Copyright Office, Library of Congress |
Total Pages | : 1686 |
Release | : 1978 |
Genre | : Copyright |
ISBN | : |
Author | : National Library of Medicine (U.S.) |
Publisher | : |
Total Pages | : 1340 |
Release | : 1980 |
Genre | : Medicine |
ISBN | : |
First multi-year cumulation covers six years: 1965-70.
Author | : Paul Freedman |
Publisher | : Univ of California Press |
Total Pages | : 421 |
Release | : 2014-11-24 |
Genre | : Cooking |
ISBN | : 0520959345 |
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Author | : Elizabeth Driver |
Publisher | : University of Toronto Press |
Total Pages | : 1326 |
Release | : 2008-04-05 |
Genre | : Cooking |
ISBN | : 1442690607 |
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author | : Gary Allen |
Publisher | : Routledge |
Total Pages | : 320 |
Release | : 2017-06-29 |
Genre | : Social Science |
ISBN | : 1136763007 |
The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the foodservice professional to the ambitious home gourmet.
Author | : Barbara Ketcham Wheaton |
Publisher | : Simon and Schuster |
Total Pages | : 372 |
Release | : 2011-01-18 |
Genre | : Cooking |
ISBN | : 1439143730 |
Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.