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Bibliography of Culinary History

Author : Barbara Ketcham Wheaton

Release : 1987

Publisher : G. K. Hall

ISBN :

File Size : 20.78 MB

Format : PDF

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Culinary Landmarks

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 : Elizabeth Driver

Release : 2008

Publisher : University of Toronto Press

ISBN : 0802047904

File Size : 51.96 MB

Format : PDF, ePub

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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.

New Orleans

New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography.

Author : Elizabeth M. Williams

Release : 2012-12-19

Publisher : AltaMira Press

ISBN : 0759121389

File Size : 39.96 MB

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New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography.

Printed Cookbooks in Europe, 1470-1700

Some household encyclopedias with culinary sections have also been included. Many of the editions described in this work have never before been listed in modern bibliographics.

Author : Henry Notaker

Release : 2010

Publisher : Hes & De Graff Pub B V

ISBN :

File Size : 86.20 MB

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Cookbooks from the fifteenth to the seventeenth century are no longer of interest only to collectors and antiquarians. Food history is taught as an academic subject in an increasing number of universities around the world, and book and literary historians are also turning their attention to different forms of non-fiction that have not been properly studied until now: practical handbooks and didactic "how-to" books, of which cookbooks are distinctive examples. This bibliography will be a useful tool for students of culinary literature, as a source for the history of cuisine and food culture. Information provided here about the locations of known copies, modern reprints, and facsimile editions will facilitate these studies. This bibliography is the first to list all known editions of printed cookbooks published in Europe before 1700, describing more than a hundred titles in at least 650 editions, printed in fourteen different languages. Some household encyclopedias with culinary sections have also been included. Many of the editions described in this work have never before been listed in modern bibliographics. The bibliography gives the full title and physical description of each entry. Annotations provide details about contents, biographical data about authors and publishers, and information about the sources of the recipes, translations, and plagiarisms. A historical introduction analyzes the development of the cookbook as a genre during the first two centuries of printing, with references to authorship, publishing history, didactic methods, culinary processes, and differences in gender.

The Oxford Handbook of Food History

The final chapter in this section explores the uses of food in the classroom.

Author : Jeffrey M. Pilcher

Release : 2012-11-08

Publisher : Oxford University Press

ISBN : 019972993X

File Size : 58.25 MB

Format : PDF, Mobi

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The Oxford Handbook of Food History places existing works of food history in historiographical context, crossing disciplinary, chronological, and geographic boundaries, while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five basic sections: historiography and disciplinary approaches as well as the production, circulation, and consumption of food.

History of Soybeans and Soyfoods in Africa (1857-2009): Extensively Annotated Bibliography and Sourcebook

his business, Country Farm Foods, which was making tempeh and amazake in
South Africa, to Bobby McLean, and he is now living in Reading, England. “I am
about to have a go here in England.” Talk with Michael Tidd, who calls from ...

Author : William Shurtleff, Akiko Aoyagi

Release : 2009-09-06

Publisher : Soyinfo Center

ISBN : 192891425X

File Size : 43.18 MB

Format : PDF

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This book won the prestigious Oberly Award for the best bibliography in the agricultural or natural sciences in 2009 It contains 2,336 references. Begins with a chronology of soy in Africa from 1857 to 2009. This is a book about the history of soybeans and soyfoods in Africa, Algeria, Angola, Benin, Botswana, Burkina Faso, Burundi, Cameroon, Cape Verde, Central African Republic, Chad, Comoro Islands, Comoros, Congo Republic, Congo, Democratic Republic of (DRC), Democratic Republic of the Congo (DRC), Cote d'Ivoire, Ivory Coast, Djibouti, Egypt, Equatorial Guinea, Eritrea, Ethiopia, Gabon, Gambia, Ghana, Guinea-Bissau, Guinea, Kenya, Lesotho, Liberia, Libya, Madagascar, Malawi, Mali, Mauritania, Mauritius, Morocco, Mozambique, Namibia, Nigeria, Niger, Reunion, Rhodesia, Rwanda, Senegal, Seychelles, Sierra Leone, Somalia, South Africa, Sao Tome and Principe, Sudan, Swaziland, Tanzania, Togo, Tunisia, Uganda, Zaire, Zambia, and Zimbabwe. Contains a full-page color map of soy in Africa, plus 25 historical illustrations and photos, many color.

Cuisine and Culture

Now revised and updated, this Third Edition is more comprehensive and insightful than ever before.

Author : Linda Civitello

Release : 2011-03-29

Publisher : John Wiley & Sons

ISBN : 0470403713

File Size : 75.84 MB

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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.

The Cambridge World History of Food

Bibliographies of cookery books from Europe and the United States include
Theodor Drexel , Katalog der Kochbücher - Sammlung ( Frankfurt - am - Main ,
1885 ) ; Georges Vicaire , Bibliographie Gastronomique ( Paris , 1890 ) ;
Katherine ...

Author : Kenneth F. Kiple

Release : 2000

Publisher : Cambridge University Press

ISBN : 9780521402156

File Size : 86.39 MB

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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.

A History of Cooks and Cooking

Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food.Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), Symons sets out to ...

Author : Michael Symons

Release : 2003-10

Publisher : University of Illinois Press

ISBN : 9780252071928

File Size : 88.69 MB

Format : PDF

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This book explores the civilizing role that cooks and cooking have played in world history from Plato to Marx, from carnivores to vegetarians.

Food History Almanac

The Food History Almanac, covering 365 days of the year, is chock full of information and anecdotes relating to food history from around the world from medieval times to the present.

Author : Janet Clarkson

Release : 2013-12-24

Publisher : Rowman & Littlefield

ISBN : 144222715X

File Size : 41.70 MB

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The Food History Almanac, covering 365 days of the year, is chock full of information and anecdotes relating to food history from around the world from medieval times to the present.

Food and Cooking in Victorian England

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.

Author : Andrea Broomfield

Release : 2007

Publisher : Greenwood Publishing Group

ISBN : 9780275987084

File Size : 62.31 MB

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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.

History of American Cooking

Covers five hundred years of cooking in what is now the United States, documenting the cooking methods used throughout history and how techniques and tastes have evolved over time.

Author : Merril D. Smith

Release : 2013

Publisher : ABC-CLIO

ISBN : 0313387117

File Size : 61.22 MB

Format : PDF

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Covers five hundred years of cooking in what is now the United States, documenting the cooking methods used throughout history and how techniques and tastes have evolved over time.

Cuisine and Empire

Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book.

Author : Rachel Laudan

Release : 2015-04-03

Publisher : Univ of California Press

ISBN : 0520286316

File Size : 63.17 MB

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Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Bibliography of the History of Medicine

Great Britain Hope A , Barfoot M : A remarkable improvement : historical aspects
of food , drink and health in Scotland . ... Shurtleff W , Aoyagi A , ed : Bibliography
of soya nutrition , biochemistry , and medicinal uses : 5,456 references from 200 ...

Author : National Library of Medicine (U.S.)

Release : 1990

Publisher :

ISBN :

File Size : 79.85 MB

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The Food of Paradise

In The Food of Paradise: Exploring Hawaii's Culinary Heritage, Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and ...

Author : Rachel Laudan

Release : 1996-08-01

Publisher : University of Hawaii Press

ISBN : 9780824817787

File Size : 42.1 MB

Format : PDF, Docs

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Hawaii has one of the richest culinary heritages in the United States. Where else would you find competitions for the best saimin, sushi, Portuguese sausage, laulau, plate lunch, kim chee, dim sum, shave ice, and hamburgers? Hawaii's contemporary regional cuisine (affectionately known as "Local Food" by residents) is a truly amazing fusion of diverse culinary influences. In The Food of Paradise: Exploring Hawaii's Culinary Heritage, Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history that have led to such creations as saimin, crack seed, and butter mochi. Part personal memoir, part historical narrative, part cookbook, The Food of Paradise begins with a series of essays that describe Laudan's initial encounter with a particular Local Food, an encounter that puzzled her and eventually led to tracing its origins and influence in Hawaii. Representative recipes follow. Like pidgin, the creole language created by Hawaii's early immigrants, Local Food is a creole cuisine created by three distinct culinary influences: Pacific, American and European, and Asian. In her attempt "to decipher Hawaii's culinary Babel", Laudan examines the contributions of each, including the introduction of new ingredients and the adaptation of traditional dishes to Hawaii's way of life. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiian buffs.

Soup Through the Ages

This book provides a comprehensive and worldwide culinary history of soup from ancient times.

Author : Victoria R. Rumble

Release : 2009-08-11

Publisher : McFarland

ISBN : 0786453907

File Size : 82.36 MB

Format : PDF, Kindle

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As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup—the world’s first prepared dish—became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.

Food and Drink in American History

BiBliography. • As a result of the interest in the history of American food and drink,
the number of books published on food-history topics has mushroomed. Several
university presses, such as those at the University of Iowa, the University of ...

Author : Andrew F. Smith

Release : 2013-10-28

Publisher : ABC-CLIO

ISBN : 1610692330

File Size : 33.65 MB

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This three-volume encyclopedia on the history of American food and beverages covers topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants.

Culture of the Fork

bibliography The bibliography dealing with culinary history grows from month to
month: the topic is fashionable and could lead to the creation ofa culinary
cookbook award. Those who want to be informed or to research in depth specific
topics ...

Author : Giovanni Rebora

Release : 2001-10-17

Publisher : Columbia University Press

ISBN : 0231518455

File Size : 65.84 MB

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We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, and flavors. That kitchen revolution led to the development of new utensils and table manners. Some of the impact is still felt—and tasted—today. Giovanni Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. He discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate, and what the aristocracy enjoyed. The book is divided into brief chapters covering the history of bread, soups, stuffed pastas, the use of salt, cheese, meat, fish, fruits and vegetables, the arrival of butter, the quest for sugar, new world foods, setting the table, and beverages, including wine and tea. A special appendix, "A Meal with Columbus," includes a mini-anthology of recipes from the countries where he lived: Italy, Portugal, Spain, and England. Entertaining and enlightening, Culture of the Fork will interest scholars of history and gastronomy—and everyone who eats.

Cooking Up World History

Gathers recipes from Africa, Australia, China, Europe, Japan, Korea, Mexico, the Middle East, the Netherlands, South America, and Southeast Asia

Author : Patricia C. Marden

Release : 1994

Publisher : Libraries Unlimited

ISBN : 9781563081163

File Size : 77.24 MB

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Gathers recipes from Africa, Australia, China, Europe, Japan, Korea, Mexico, the Middle East, the Netherlands, South America, and Southeast Asia

Savoring the Past

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 ...

Author : Barbara Ketcham Wheaton

Release : 2011-01-18

Publisher : Simon and Schuster

ISBN : 1439143730

File Size : 50.59 MB

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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.