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French Household Cookery

Author: Keyzer
Publisher: Routledge
ISBN: 1317846141
Size: 59.97 MB
Format: PDF, Kindle
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First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company.

Chinese Cookery Secrets

Author: Chan
Publisher: Routledge
ISBN: 1317846206
Size: 42.57 MB
Format: PDF, ePub, Docs
View: 2231
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First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company.

Paris Bistro Cookery

Author: Alexander Watt
Publisher: Routledge
ISBN: 9780710310781
Size: 18.19 MB
Format: PDF, Kindle
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This volume is a collection of all-new original essays covering everything from feminist to postcolonial readings of the play as well as source queries and analyses of historical performances of the play. The Merchant of Venice is a collection of seventeen new essays that explore the concepts of anti-Semitism, the work of Christopher Marlowe, the politics of commerce and making the play palatable to a modern audience. The characters, Portia and Shylock, are examined in fascinating detail. With in-depth analyses of the text, the play in performance and individual characters, this book promises to be the essential resource on the play for all Shakespeare enthusiasts.

Home Cooking In The Global Village

Author: Richard Wilk
Publisher: A&C Black
ISBN: 1845203607
Size: 22.10 MB
Format: PDF, Docs
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Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization.

Food In Medieval Times

Author: Melitta Weiss Adamson
Publisher: Greenwood Publishing Group
ISBN: 9780313321474
Size: 20.72 MB
Format: PDF, Mobi
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New light is shed on everyday life in the Middle Ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat--the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.

Food Culture In Japan

Author: Michael Ashkenazi
Publisher: Greenwood Publishing Group
ISBN: 9780313324383
Size: 16.30 MB
Format: PDF, Kindle
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This timely book satisfies the new interest and taste for Japanese food, providing information on foodstuffs, cooking styles, etiquette, and more.

Food In Society

Author: Peter Atkins
Publisher: Routledge
ISBN: 1317835999
Size: 33.74 MB
Format: PDF, ePub, Mobi
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Who can deny the significance of food? It has a central role in our health and pleasure as well as in our economy, politics and culture. Food in Society provides a social science perspective on food systems and demonstrates the rich variety of disciplinary and theoretical contexts of food studies. While hunger and malnutrition remain a reality in many countries, for some food has become an experience rather than a sustenance. This book addresses the different worldwide understandings of food through thematic chapters and a wide range of material including: description of the political economy of the food chain, from production to the point of sale; analysis of global issues of supply and demand; critical debate of environmental and health aspects of food, including GM food, the role of habits, taboos, age and gender in food consumption. Each chapter contains a guide to further reading and to websites of relevance to food. Extensively illustrated, this book is essential reading for students of food studies in the social sciences and humanities.

A King S Confectioner In The Orient

Author: Friedrich Unger
Publisher: Routledge
Size: 62.51 MB
Format: PDF, Kindle
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This book, written in 1837 by Friedrich Unger, Chief Confectioner to King Otto I of Greece, is a window onto what is in many respects a lost world. Only a professional confectioner could have understood the techniques, equipment and ingredients sufficiently to leave a record so invaluable for recreating oriental confectionery. Moreover, Unger carried out his research at just the right time, before economic troubles, westernization, and the collapse of the guild system changed much beyond recall. Unger worked on his researches for 5 years, and his thoroughness and attention to detail are remarkable. His book is comprehensive and detailed, with recipes for 97 confections, some of which have disappeared entirely today.

The Cultural History Of Plants

Author: Sir Ghillean Prance
Publisher: Routledge
ISBN: 1135958106
Size: 32.20 MB
Format: PDF, Kindle
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This valuable reference will be useful for both scholars and general readers. It is both botanical and cultural, describing the role of plant in social life, regional customs, the arts, natural and covers all aspects of plant cultivation and migration and covers all aspects of plant cultivation and migration. The text includes an explanation of plant names and a list of general references on the history of useful plants.