The Art of Cooking

The Art of Cooking
Author: Maestro Martino of Como
Publisher: Univ of California Press
Total Pages: 224
Release: 2005-01-03
Genre: Cooking
ISBN: 9780520928312

Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

Modern Food, Moral Food

Modern Food, Moral Food
Author: Helen Zoe Veit
Publisher: UNC Press Books
Total Pages: 317
Release: 2013-08-01
Genre: History
ISBN: 1469607719

American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat. Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.

The Economics of Sustainable Food

The Economics of Sustainable Food
Author: Nicoletta Batini
Publisher: Island Press
Total Pages: 318
Release: 2021-06-08
Genre: Business & Economics
ISBN: 1642831611

The Economics of Sustainable Food details the true cost of food for people and the planet. It illustrates how to transform our broken system, alleviating its severe financial and human burden. The key is smart macroeconomic policy that moves us toward methods that protect the environment like regenerative land and sea farming, low-impact urban farming, and alternative protein farming, and toward healthy diets. The book's multidisciplinary team of authors lay out detailed fiscal and trade policies, as well as structural reforms, to achieve those goals. Chapters discuss strategies to make food production sustainable, nutritious, and fair, ranging from taxes and spending to education, labor market, health care, and pension reforms, alongside regulation in cases where market incentives are unlikely to work or to work fast enough. The authors carefully consider the different needs of more and less advanced economies, balancing economic development and sustainability goals. Case studies showcase successful strategies from around the world, such as taxing foods with a high carbon footprint, financing ecosystems mapping and conservation to meet scientific targets for healthy biomes permanency, subsidizing sustainable land and sea farming, reforming health systems to move away from sick care to preventive, nutrition-based care, and providing schools with matching funds to purchase local organic produce.--Amazon.

The Modern Housewife or Menagere

The Modern Housewife or Menagere
Author: Alexis Soyer
Publisher: BoD – Books on Demand
Total Pages: 562
Release: 2024-01-03
Genre: Fiction
ISBN: 3375178042

Reprint of the original, first published in 1856.

The Escoffier Cookbook

The Escoffier Cookbook
Author: Auguste Escoffier
Publisher: Clarkson Potter
Total Pages: 943
Release: 1941-11-13
Genre: Cooking
ISBN: 0517506629

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

Cookery for the Hospitality Industry

Cookery for the Hospitality Industry
Author: Graham Dodgshun
Publisher: Cambridge University Press
Total Pages: 765
Release: 2011-08-26
Genre: Business & Economics
ISBN: 0521156327

Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.

The Jewish Manual

The Jewish Manual
Author: Judith Cohen Lady Montefiore
Publisher: Good Press
Total Pages: 152
Release: 2019-11-20
Genre: Cooking
ISBN:

The Jewish Manual is a cookbook of traditional Jewish cookery by Judith Cohen Montefiore. Montefiore was a British linguist, musician, travel writer, and philanthropist. Excerpt: "Great judgment is required in blending the different spices or other condiments, so that a fine flavour is produced without the undue preponderance of either. It is only in coarse cooking that the flavour of onions, pepper, garlic, nutmeg, and eschalot is permitted to prevail. As a general rule, salt should be used in moderation. Sugar is an improvement in nearly all soups, sauces, and gravies; also with stewed vegetables, but of course must be used with discretion. Ketchups, Soy, Harvey's sauce, &c., are used too indiscrimately by inferior cooks; it is better to leave them to be added at table by those who approve of their flavour."

Private investments in modern food storage: An economic feasibility analysis for private investments in modern food storage and potential public sector roles in promoting such investments Reajul

Private investments in modern food storage: An economic feasibility analysis for private investments in modern food storage and potential public sector roles in promoting such investments Reajul
Author: Chowdhury, Reajul Alam
Publisher: Intl Food Policy Res Inst
Total Pages: 43
Release: 2024-07-22
Genre: Political Science
ISBN:

Unprecedented growth in rice production in Bangladesh over the last four decades has outpaced the capacity of post-harvest operations, resulting in substantial grain losses. While production technology has changed dramatically over time, there has been relatively little private investment in transforming storage capacity in the country. This paper explores the lack of widespread private investment in improved grain storage and examines the potential for public support to stimulate greater private sector investment in modern storage. We calculate the returns to investment in bulk grain silos and hermetic cocoons that could upgrade warehouse storage, and calculate the grain loss that conversion to those technologies would prevent. We then assess the public support that would be required to trigger private investment in modern storage systems. Our analysis shows that storage in jute bags in warehouses or homes outperforms the modern technologies in terms of financial returns at observed prices. Our analysis further shows that given the observed price changes during the harvest and post-harvest periods from 2008 to 2018, cocoon and silo storage as well as conventional warehouse storage were unprofitable in most years and on average overall. Although seasonal variation in market prices for paddy is sometimes pronounced, the pattern of the variation is not sufficiently large or consistent to make paddy storage reliably profitable. Conventional warehouse storage implied an average loss of BDT 2,877/MT/season over the 20 seasons considered. Use of modern storage methods would have implied average losses of BDT 3,200/MT/season to BDT 4,950/MT/season, depending on technology used. These results imply that a public sector co-investment on the order of BDT 300/MT would be required to trigger a shift from conventional to modern storage by traders or millers. This shift would imply a reduction in grain loss of 30kg to 80kg per MT stored for a public cost of BDT 3.75 to BDT 10.00 per kilogram of loss avoided. To make it profitable for intermediaries to provide commercial storage services to farmers who currently store on-farm would require a much larger co-investment of about BDT 3,200/MT stored, implying BDT 40 to BDT 106 per kilogram of loss avoided. Removal of import tariffs on storage technologies or realization of a price premium for silo-stored or hermetically stored grain could be sufficient to encourage millers to adopt modern storage, but would be inadequate to trigger increased off-farm storage as an independent activity. There is anecdotal evidence of a price premium for paddy that has been stored using improved technology. Existence of such a premium could significantly reduce public support needed to trigger private investment in improved storage.

Who Cooked Adam Smith's Dinner?

Who Cooked Adam Smith's Dinner?
Author: Katrine Marcal
Publisher: Simon and Schuster
Total Pages: 158
Release: 2016-06-07
Genre: Business & Economics
ISBN: 1681771853

How do you get your dinner? That is the basic question of economics. When economist and philosopher Adam Smith proclaimed that all our actions were motivated by self-interest, he used the example of the baker and the butcher as he laid the foundations for 'economic man,' arguing that the baker and butcher didn't give bread and meat out of the goodness of their hearts. It's an ironic point of view coming from a bachelor who lived with his mother for most of his life—a woman who cooked his dinner every night.The economic man has dominated our understanding of modern-day capitalism, with a focus on self-interest and the exclusion of all other motivations. Such a view point disregards the unpaid work of mothering, caring, cleaning and cooking. It insists that if women are paid less, then that's because their labor is worth less.A kind of femininst Freakonomics, Who Cooked Adam Smith’s Dinner? charts the myth of economic man—from its origins at Adam Smith's dinner table, its adaptation by the Chicago School, and its disastrous role in the 2008 Global Financial Crisis—in a witty and courageous dismantling of one of the biggest myths of our time.