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A Bibliography of Cookery Books Published in Britain, 1875-1914

A Bibliography of Cookery Books Published in Britain, 1875-1914 PDF Author: Elizabeth Driver
Publisher: Burns & Oates
ISBN:
Category : Cookery
Languages : en
Pages : 748
Book Description

A Bibliography of Cookery Books Published in Britain, 1875-1914

A Bibliography of Cookery Books Published in Britain, 1875-1914 PDF Author: Elizabeth Driver
Publisher: Burns & Oates
ISBN:
Category : Cookery
Languages : en
Pages : 748
Book Description


The Cambridge World History of Food

The Cambridge World History of Food PDF Author: Kenneth F. Kiple
Publisher: Cambridge University Press
ISBN: 9780521402156
Category : Food
Languages : en
Pages : 2153
Book Description
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.

Art, Culture, and Cuisine

Art, Culture, and Cuisine PDF Author: Phyllis Pray Bober
Publisher: University of Chicago Press
ISBN: 0226062546
Category : Cooking
Languages : en
Pages : 442
Book Description
How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.

Victorian Studies

Victorian Studies PDF Author: Sharon W. Propas
Publisher: Routledge
ISBN: 1317216482
Category : History
Languages : en
Pages : 266
Book Description
First published in 2006, this work is a valuable guide for the researcher in Victorian Studies. Updated to include electronic resources, this book provides guides to catalogs, archives, museums, collections and databases containing material on the Victorian period. It organises the vast array of reference sources by discipline to help researchers tailor their investigations.

Resource Guide for Food Writers

Resource Guide for Food Writers PDF Author: Gary Allen
Publisher: Routledge
ISBN: 1136763007
Category : Social Science
Languages : en
Pages : 256
Book Description
A feast for all food writers, The Resource Guide for Food Writers is a comprehensive guide to finding everything there is to know about food, how to write about it and how to get published. An educator at the Culinary Institute of America, Gary Allen has compiled an amazing handbook for anyone who wants to learn more about food and share that knowledge with others. Including a foreword by Mr. Tim Ryan, Senior Vice President of the Culinary Institute of America, this multifaceted guide teaches readers how to: * find appropriate libraries use catalogs, directories, bibliographies and periodicals and locate specialty booksellers. Chapters on the writing process provide real guidance on: how to write what resources are helpful and how to combat writer's block In the final section, the intimidating task of getting published is tackled with specific help in drafting proposals and finding the appropriate publisher. An impressive menu of resources, this authoritative reference is essential for every epicurean, from the food service professional to the ambitious home gourmet.

Food in Time and Place

Food in Time and Place PDF Author: Paul Freedman
Publisher: University of California Press
ISBN: 0520283589
Category : Cooking
Languages : en
Pages : 424
Book Description
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.

Food, Drink, and the Written Word in Britain, 1820–1945

Food, Drink, and the Written Word in Britain, 1820–1945 PDF Author: Mary Addyman
Publisher: Taylor & Francis
ISBN: 135172715X
Category : History
Languages : en
Pages : 238
Book Description
This volume explores the intersection between culinary history and literature across a period of profound social and cultural change. Split into four parts, essays focus on the relationships between eating and childhood reading in the Victorian era, the role of hunger in depicting social instability and reform, the cultivation of taste through advertising and the formation of cultural legacies through imaginative and emotional experiences of food and drink. Contributors show that studying consumption is necessary for a full understanding of class, gender, national identity and the body. The works of writers such as Elizabeth Gaskell, Edward Lear, Isabella Beeton and Bram Stoker are considered alongside advice manuals, Home Front narratives and advertising to provide an innovative work that will be of interest to scholars of social, cultural and medical history as well as literary studies.

Culinary Landmarks

Culinary Landmarks PDF Author: Elizabeth Driver
Publisher: University of Toronto Press
ISBN: 0802047904
Category : Cooking
Languages : en
Pages : 1257
Book Description
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.

Thornton and Tully's Scientific Books, Libraries and Collectors

Thornton and Tully's Scientific Books, Libraries and Collectors PDF Author: Andrew Hunter
Publisher: Routledge
ISBN: 1351878956
Category : Literary Criticism
Languages : en
Pages : 424
Book Description
In the 25 years since the last edition of Thornton and Tully’s Scientific Books, Libraries and Collectors was published, scientific publishing has mushroomed, developed new forms, and the academic discipline and popular appreciation of the history of science have grown apace. This fourth edition discusses these changes and ponders the implications of developments in publishing at the end of the twentieth century, while concentrating its gaze upon the dissemination of scientific ideas and knowledge from Antiquity to the industrial age. In this shift of focus it departs from previous editions, and for the first time a chapter on Islamic science is included. Recurrent themes in several of the ten essays in the present volume are the definition of ’science’ itself, and its transmutation by publishing media and the social context. Two essays on the collecting of scientific books provide a counterpoint, and the book is grounded on a rigorous chapter on bibliographies. The timely publication of Scientific Books, Libraries and Collectors comes at the coincidence of the advent of electronic publishing and the millennium, a dramatic moment at which to take stock.

The Routledge History of Food

The Routledge History of Food PDF Author: Carol Helstosky
Publisher: Routledge
ISBN: 1317621131
Category : History
Languages : en
Pages : 404
Book Description
The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.