Receipts Of Pastry Cookery

Author: Edward Kidder
Publisher: Univ of Iowa Pr
ISBN:
Size: 49.60 MB
Format: PDF
View: 1911

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Receipts Of Pastry Cookery. The entrepreneurial Kidder probably dictated this book with his students in mind; surely they would already know how to prepare meats from veal to venison for baking and how hot to make the fire. The notebook contains many recipes for meat "pyes" and pasties with meat, plus recipes for puddings and cakes and meat, poultry, and fish main dishes: First Dishes, Bottome Dishes, Side Dishes, For Ye Midle, Second Course, and Plates. Many recipes have surprising starting points, such as Pidgeon Peares: . Bone your pidgeons all but one leg & put that thro' ye side out at ye vent cut off ye toes & fill them with forcd meat made of ye hart & liver & cover them with a tender forcd meat being washd over with ye batter of egges & shape them like peares then wash them over & roul them in scalded chopt spinnage... and then a Regalia of Cowcumbers, a Swan Pye, and a Calves head hasht. These recipes predate modern squeamishness about cooking with organ meats and consuming animal fat and display a sense of familiarity with and awareness of flesh that are no longer second nature to cooks. From the perspective of the twentieth century the language seems oddly direct, "take ye flesh of a foul beef suet & marrow ye same quantity, " and personalized, as in "toss up a handfull of chopt capers." Everyone wishing to delve deeper into culinary history will find these recipes, the latest addition to the Iowa Szathmary Culinary Arts Series, fascinating as artifacts of culture and society.

Ancient Cuisine On The British Isles

Author: William Carew Hazlitt
Publisher: BoD – Books on Demand
ISBN: 3861951983
Size: 23.34 MB
Format: PDF, ePub, Docs
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Ancient Cuisine On The British Isles. Compilation of cooking habits and recipes on the British Isles. Reprint of the 1902 original edition.

English Cookery Books

Author: Arnold Whitaker Oxford
Publisher: BoD – Books on Demand
ISBN: 395454413X
Size: 56.63 MB
Format: PDF, ePub, Docs
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English Cookery Books. Dieses Buch aus dem Jahr 1913 gibt einen vollstandigen und detaillierten Uberblick uber alle englischen Kochbucher, die zwischen 1500 und 1850 veroffentlich wurden. Es ist chronologisch geordnet, gibt pragnant kurze Informationen zu jedem Buch und enthalt ausserdem eine kurze Liste von Kochbuchern, die nach 1850 erschienen sind. Ausserdem Sind alle Bucher sowohl in einem Autoren- als auch in einem Titelindex aufgefuhrt. Dieses Buch liegt in englischer Sprache vo

History And Material Culture

Author: Karen Harvey
Publisher: Routledge
ISBN: 1351678116
Size: 28.44 MB
Format: PDF, ePub, Mobi
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History And Material Culture. Sources are the raw material of History, but whereas the written word has traditionally been seen as the principal source, historians now recognize the value of sources beyond text. In this new edition of History and Material Culture, contributors consider a range of objects – from an eighteenth-century bed curtain to a twenty-first-century shopping trolley – which can help historians develop new interpretations and new knowledge about the past. Containing two new chapters on healing objects in East Africa and the shopping trolley in the social world, this book examines a variety of material sources from around the globe and across centuries to assess how such sources can be used to study the distant and the recent past. In a revised introduction, Karen Harvey discusses some of the principal issues raised when historians use material culture, particularly in the context of 'the material turn', and suggests some initial steps for those unfamiliar with these kinds of sources. While the sources are discussed from interdisciplinary perspectives, the emphasis of the book is on what historians stand to gain from using material culture, as well as what historians have to offer the broader study of material culture. Clearly written and accessible, this book is the ideal introduction to the opportunities and challenges of researching material culture, and is essential reading for all students of historical theory and method.

A Book Of Simples

Author: Henry Lewer
Publisher: Applewood Books
ISBN: 1429010827
Size: 41.47 MB
Format: PDF, ePub, Docs
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A Book Of Simples. Published in 1910 and edited by Henry Lewer, the introduction describes the manuscript source for this work as ""found in the library of a distinguished Wessex antiquary."" Covering a period of some fifty years, terminating about the middle of the eighteenth century, the work provides an interesting array of recipes for ""simples""--herbal remedies used both to prevent and cure common ailments.

Eat My Words

Author: Janet Theophano
Publisher: St. Martin's Griffin
ISBN: 1250111943
Size: 20.45 MB
Format: PDF, Docs
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Eat My Words. Some people think that a cookbook is just a collection of recipes for dishes that feed the body. In Eat My Words: Reading Women's Lives through the Cookbooks They Wrote, Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Looking beyond the ingredients and instructions, she shows how women have used cookbooks to assert their individuality, develop their minds, and structure their lives. Beginning in the seventeenth century and moving up through the present day, Theophano reads between the lines of recipes for dandelion wine, "Queen of Puddings," and half-pound cake to capture the stories and voices of these remarkable women.The selection of books looked at is enticing and wide-ranging. Theophano begins with seventeenth-century English estate housekeeping books that served as both cookbooks and reading primers so that women could educate themselves during long hours in the kitchen. She looks at A Date with a Dish, a classic African American cookbook that reveals the roots of many traditional American dishes, and she brings to life a 1950s cookbook written specifically for Americans by a Chinese émigré and transcribed into English by her daughter. Finally, Theophano looks at the contemporary cookbooks of Lynne Rosetto Kaspar, Madeleine Kamman, and Alice Waters to illustrate the sophistication and political activism present in modern cookbook writing. Janet Theophano harvests the rich history of cookbook writing to show how much more can be learned from a recipe than how to make a casserole, roast a chicken, or bake a cake. We discover that women's writings about food reveal--and revel in--the details of their lives, families, and the cultures they help to shape.

The Oxford Companion To Food

Author: Alan Davidson
Publisher: OUP Oxford
ISBN: 019104072X
Size: 78.34 MB
Format: PDF, Kindle
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The Oxford Companion To Food. the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestlé, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.

The Birth Of The English Kitchen 1600 1850

Author: Sara Pennell
Publisher: Bloomsbury Publishing
ISBN: 1441191860
Size: 16.43 MB
Format: PDF
View: 6603

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The Birth Of The English Kitchen 1600 1850. Sara Pennell traces the emergence of the domestic kitchen as a distinctive space that helped make houses homes from the 17th century through to the middle of the 19th, and explores how the kitchen and its contents Â? from the hearth to the contents of the dresser drawer -- became a site of specialised activity, sociability and strife. Drawing upon texts, images, surviving structures and objects, The Birth of the English Kitchen, 1600-1850 opens up the early modern English kitchen as an important historical site in the construction of domestic relations between husband and wife, masters, mistresses and servants and householders and outsiders; and as a crucial resource in contemporary heritage landscapes.