A History Of English Food

Author: Clarissa Dickson Wright
Editor: Random House
ISBN: 1448107458
Size: 18,91 MB
Format: PDF, ePub
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In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.

Consuming Passions

Author: Philippa Pullar
Editor: Hamish Hamilton
ISBN:
Size: 14,76 MB
Format: PDF, ePub
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Food And Cooking In Victorian England

Author: Andrea Broomfield
Editor: Greenwood Publishing Group
ISBN: 9780275987084
Size: 20,93 MB
Format: PDF, Kindle
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Provides a history of food and cooking in Victorian England, explaining how recipes reflected their writers' socioeconomic status, detailing the evolution of breakfast and lunch, and tracing the snob appeal of foods with French names.

British Food

Author: Colin Spencer
Editor: Columbia University Press
ISBN: 9780231131100
Size: 18,39 MB
Format: PDF, Kindle
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Traces the history of British cuisine, exploring the factors that have influenced and changed eating in Britain, describing the rich variety of foods that define British cuisine, and recounting various culinary traditions.

Cuisine And Culture

Author: Linda Civitello
Editor: John Wiley & Sons
ISBN: 0470403713
Size: 11,74 MB
Format: PDF
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An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

Spicing Up Britain

Author: Panikos Panayi
Editor: Reaktion Books
ISBN: 1861896220
Size: 20,18 MB
Format: PDF
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From the arrival of Italian ice-cream vendors and German pork butchers, to the rise of Indian curry as the national dish, Spicing Up Britain uncovers the fascinating history of British food over the last 150 years. Panikos Panayi shows how a combination of immigration, increased wealth, and globalization have transformed the eating habits of the English from a culture of stereotypically bland food to a flavorful, international cuisine. Along the way, Panayi challenges preconceptions about British identity, and raises questions about multiculturalism and the extent to which other cultures have entered British society through the portal of food. He argues that Britain has become a country of vast ethnic diversity, in which people of different backgrounds—but still British—are united by their readiness to sample a wide variety of foods produced by other ethnic groups. Taking in changes to home cooking, restaurants, grocery shops, delis, and cookbooks, Panayi’s flavorful account will appeal to a wide range of readers interested in ethnic cooking, food history, and the social history of Britain. “Wearing his twin hats of foodie and social historian, Panikos Paniyi can appall as well as engender salivation on his tour d’horizon of the multicultural history of British food. His book demonstrates convincingly that whether drawing on its former colonial and imperial possessions . . . or on its European neighbors, the openness of British society has truly enriched its diet and produced its present-day variegated cuisine.”—Washington Times

A History Of The Food Of Paris

Author: Jim Chevallier
Editor: Rowman & Littlefield
ISBN: 144227283X
Size: 16,64 MB
Format: PDF, Docs
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Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city’s food from the Neanderthals to today’s bistros and food trucks. The colorful history of the city’s markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city.

A History Of Cooks And Cooking

Author: Michael Symons
Editor: University of Illinois Press
ISBN: 9780252071928
Size: 16,96 MB
Format: PDF, ePub, Docs
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'Man is the cooking animal', said the biographer James Boswell. This sentiment is the foundation of a remarkable and innovative approach to human history by the Australian restauranteur and food critic, Michael Symons.

The History Of British Women S Writing 1920 1945

Author: M. Joannou
Editor: Springer
ISBN: 1137292172
Size: 10,52 MB
Format: PDF, ePub, Mobi
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Featuring sixteen contributions from recognized authorities in their respective fields, this superb new mapping of women's writing ranges from feminine middlebrow novels to Virginia Woolf's modernist aesthetics, from women's literary journalism to crime fiction, and from West End drama to the literature of Scotland, Ireland and Wales.

The Cambridge World History Of Food

Author: Kenneth F. Kiple
Editor: Cambridge University Press
ISBN: 9780521402156
Size: 18,18 MB
Format: PDF, Mobi
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A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.