A Short-title Catalogue of Household and Cookery Books Published in the English Tongue, 1701-1800 PDF Download

Author: Virginia Maclean
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 232

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Author: Kenneth F. Kiple
Publisher: Cambridge University Press
ISBN: 9780521402156
Category : Food
Languages : en
Pages : 1068

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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.

Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1968

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Book Description
First multi-year cumulation covers six years: 1965-70.

Author: Michelle DiMeo
Publisher: Manchester University Press
ISBN: 1526129906
Category : Literary Criticism
Languages : en
Pages : 287

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Book Description
This collection of essays provides an overview of new scholarship on recipe books, one of the most popular non-fiction printed texts in, and one of the most common forms of manuscript compilation to survive from, the pre-modern era (c.1550–1800). This is the first book to collect together the wide variety of scholarly approaches to pre-modern recipe books written in English, drawing on varying approaches to reveal their culinary, medical, scientific, linguistic, religious and material meanings. Ten scholars from the fields of culinary history, history of medicine and science, divinity, archaeology and material culture, and English literature and linguistics contribute to a vibrant mapping of the aspirations invested in, and uses of, recipes and recipe books. By exploring areas as various as the knowledge economies of medicine, Anglican feasting and fasting practices, the material culture of the kitchen and table, London publishing and concepts of authorship and the aesthetics of culinary styles, these eleven essays (including a critical introduction to recipe books and their historiography) position recipe texts in the wider culture of the sixteenth, seventeenth and eighteenth centuries. They illuminate their importance to both their original compilers and users, and modern scholars and graduate students alike.

Author: Gary Allen
Publisher: Routledge
ISBN: 1136763007
Category : Social Science
Languages : en
Pages : 256

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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.

Author: Richard Hosking
Publisher: Oxford Symposium
ISBN: 1903018471
Category : Cooking
Languages : en
Pages : 455

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Book Description
The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.

Author: Nancy Cox
Publisher: Routledge
ISBN: 1317064518
Category : History
Languages : en
Pages : 259

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Book Description
In this book the author explores the various meanings assigned to goods sold retail from 1550 to 1820 and how their labels were understood. The first half of the book focuses on these labels and on mercantile language more broadly; how it was used in trade and how lexicographers and others approached what, for them, were new vocabularies. In the second half, the author turns to the goods themselves, and their relationships with terms such as ’luxury’, ’choice’ and ’love’; terms that were used as descriptors in marketing goods. The language of objects is a subject of ongoing interest and the study of consumables opens up new ways of looking at the everyday language of the early modern period as well as the experiences of trade and consumption for both merchant and consumer.

Author: Sandra Sherman
Publisher: Bloomsbury Publishing USA
ISBN: 1598844873
Category : Cooking
Languages : en
Pages : 300

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Book Description
This eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting—and a lot more fun. Every kitchen has at least one well-worn cookbook, but just how did they come to be? Invention of the Modern Cookbook is the first study to examine that question, discussing the roots of these collections in 17th-century England and illuminating the cookbook's role as it has evolved over time. Readers will discover that cookbooks were the product of careful invention by highly skilled chefs and profit-minded publishers who designed them for maximum audience appeal, responding to a changing readership and cultural conditions and utilizing innovative marketing and promotion techniques still practiced today. They will see how cookbooks helped women adjust to the changes of the Enlightenment and Industrial Revolution by educating them on a range of subjects from etiquette to dealing with household servants. And they will learn how the books themselves became "modern," taking on the characteristics we now take for granted.

Author: National Library of Medicine (U.S.)
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 988

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Book Description

Author: Jeannie Dalporto
Publisher: Routledge
ISBN: 1351142917
Category : Literary Criticism
Languages : en
Pages : 478

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Book Description
From the wealth of textual material about female servants, The author has chosen four representative texts for inclusion in this volume. They have been chosen to illustrate how books addressed to female servants evolved and to show that women in service and the ordering of the household were integral to the way labour and gender structured early modern socio-economic ideals. Of the four texts reproduced here, two are manuals explaining the duties of female servants, while two are critical, in some respects, of such books addressed to servants..