Author: Jacqui Wood
Publisher: The History Press
ISBN: 0750993642
Category : Cooking
Languages : en
Pages : 187
Book Description
The many influences of the past on our diet make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Middle Ages to the Civil War documents the rich history of our food, its fads and its fashions, combined with a practical cookbook of over 120 recipes from the early Middle Ages up to the Civil War. Jacqui Wood guides us through the recipes brought ashore by the Normans, the opportunities brought by the food harvested in the New World during the Renaissance, and the decadent meals of the Royalist gentry outlawed by the puritanical Parliamentarians.
Tasting the Past: Recipes from the Middle Ages to the Civil War
Author: Jacqui Wood
Publisher: The History Press
ISBN: 0750993642
Category : Cooking
Languages : en
Pages : 187
Book Description
The many influences of the past on our diet make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Middle Ages to the Civil War documents the rich history of our food, its fads and its fashions, combined with a practical cookbook of over 120 recipes from the early Middle Ages up to the Civil War. Jacqui Wood guides us through the recipes brought ashore by the Normans, the opportunities brought by the food harvested in the New World during the Renaissance, and the decadent meals of the Royalist gentry outlawed by the puritanical Parliamentarians.
Publisher: The History Press
ISBN: 0750993642
Category : Cooking
Languages : en
Pages : 187
Book Description
The many influences of the past on our diet make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Middle Ages to the Civil War documents the rich history of our food, its fads and its fashions, combined with a practical cookbook of over 120 recipes from the early Middle Ages up to the Civil War. Jacqui Wood guides us through the recipes brought ashore by the Normans, the opportunities brought by the food harvested in the New World during the Renaissance, and the decadent meals of the Royalist gentry outlawed by the puritanical Parliamentarians.
Tasting the Past: Recipes from the Second World War to the 1980s
Author: Jacqui Wood
Publisher: The History Press
ISBN: 075099648X
Category : Cooking
Languages : en
Pages : 219
Book Description
The many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Second World War to the 1980s documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 120 recipes from the Second World War onwards. Jacqui Wood guides us through the nutritious and pragmatic recipes of wartime Britain, which juggled rationing and shortages to produce delicious food and keep morale high; through the era of convenience food and television chefs in the 1960s; and finally the yuppies and stacked food of the 1980s.
Publisher: The History Press
ISBN: 075099648X
Category : Cooking
Languages : en
Pages : 219
Book Description
The many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from the Second World War to the 1980s documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 120 recipes from the Second World War onwards. Jacqui Wood guides us through the nutritious and pragmatic recipes of wartime Britain, which juggled rationing and shortages to produce delicious food and keep morale high; through the era of convenience food and television chefs in the 1960s; and finally the yuppies and stacked food of the 1980s.
Tasting the Past: Recipes from Antiquity
Author: Jacqui Wood
Publisher: The History Press
ISBN: 0750994592
Category : Cooking
Languages : en
Pages : 192
Book Description
The many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from Antiquity documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 120 recipes from the eras of the Iron Age Celts and the Romans. Jacqui Wood guides us through the nutritious and pragmatic recipes of the Celts, who harvested the ingredients readily available around them; and the far more elaborate tastes of the Romans, who had an empire of imports to supplement and spice up their continentally curated diet.
Publisher: The History Press
ISBN: 0750994592
Category : Cooking
Languages : en
Pages : 192
Book Description
The many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, and the country was introduced to all manner of spices after the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from Antiquity documents the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over 120 recipes from the eras of the Iron Age Celts and the Romans. Jacqui Wood guides us through the nutritious and pragmatic recipes of the Celts, who harvested the ingredients readily available around them; and the far more elaborate tastes of the Romans, who had an empire of imports to supplement and spice up their continentally curated diet.
Tasting the Past: Recipes from George III to Victoria
Author: Jacqui Wood
Publisher: The History Press
ISBN: 0750993529
Category : Cooking
Languages : en
Pages : 126
Book Description
The many influences of the past on our diet make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from George III to Victoria documents the rich history of our food, its fads and its fashions, combined with a practical cookbook of over eighty recipes from the reigns of George III and Queen Victoria. Jacqui Wood introduces the meals that made up the bread-and-butter of Victorian and Georgian cuisine, their seasonal specialities in the form of Christmas recipes, and the curious take on 'Indian' cooking that the imperial endeavours of the Victorians brought back home.
Publisher: The History Press
ISBN: 0750993529
Category : Cooking
Languages : en
Pages : 126
Book Description
The many influences of the past on our diet make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from George III to Victoria documents the rich history of our food, its fads and its fashions, combined with a practical cookbook of over eighty recipes from the reigns of George III and Queen Victoria. Jacqui Wood introduces the meals that made up the bread-and-butter of Victorian and Georgian cuisine, their seasonal specialities in the form of Christmas recipes, and the curious take on 'Indian' cooking that the imperial endeavours of the Victorians brought back home.
The Medieval Cookbook
Author: Maggie Black
Publisher: J Paul Getty Museum Publications
ISBN: 9781606061091
Category : Cooking
Languages : en
Pages : 144
Book Description
"Explores the cuisine of the Middle Ages within its historical context, examining its relationship with religion and with different classes of society. Includes recipes drawn from medieval manuscripts and adapts recipes for modern cooking"--
Publisher: J Paul Getty Museum Publications
ISBN: 9781606061091
Category : Cooking
Languages : en
Pages : 144
Book Description
"Explores the cuisine of the Middle Ages within its historical context, examining its relationship with religion and with different classes of society. Includes recipes drawn from medieval manuscripts and adapts recipes for modern cooking"--
Renaissance Food from Rabelais to Shakespeare
Author: Joan Fitzpatrick
Publisher: Routledge
ISBN: 1317066545
Category : Literary Criticism
Languages : en
Pages : 202
Book Description
Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: François Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.
Publisher: Routledge
ISBN: 1317066545
Category : Literary Criticism
Languages : en
Pages : 202
Book Description
Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: François Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.
Walking Through History
Author: Andi Stix
Publisher: Taylor & Francis
ISBN: 1000591379
Category : Education
Languages : en
Pages : 270
Book Description
With this book, Dr. Andi Stix and Frank Hrbek thoughtfully guide us through three distinct periods from the Constitution to the Civil War. It features expansive, multidimensional learning tools such as a Constitutional Scavenger Hunt, an immersive Oregon Trail Simulation, a comprehensive TV Documentary project, a reenactment of the Battle of Gettysburg, and much more. Our hybrid print-and-online platforms offer distinctive resources and opportunities for every type of learner. An easy-to-navigate companion website to the book series hosts a wide range of content to enhance student emersion in the subject matter, including: plays peer assessment forms text at multiple reading levels project instructions skit cards score sheets journal and reflection prompts rubrics activity supplements, and unit and final exams The book brings materials from across this period of American history to life by stimulating and cultivating students’ imaginations. The series Walking Through History presents student-centered, hands-on activities, active simulations, debates, and discussions, which provide an unparalleled engaging learning experience. Our objective is for students to walk in another’s shoes through lessons based on a particular historical period. Field-tested and proven teaching strategies for virtual and in-person classrooms are highlighted across the series. These books are specifically designed to be used with whiteboard and other interactive tools. Notably, this series features content that has been recognized with distinguished awards from the: Middle States Council for the Social Studies New York State Council for the Social Studies National Association for Gifted Children
Publisher: Taylor & Francis
ISBN: 1000591379
Category : Education
Languages : en
Pages : 270
Book Description
With this book, Dr. Andi Stix and Frank Hrbek thoughtfully guide us through three distinct periods from the Constitution to the Civil War. It features expansive, multidimensional learning tools such as a Constitutional Scavenger Hunt, an immersive Oregon Trail Simulation, a comprehensive TV Documentary project, a reenactment of the Battle of Gettysburg, and much more. Our hybrid print-and-online platforms offer distinctive resources and opportunities for every type of learner. An easy-to-navigate companion website to the book series hosts a wide range of content to enhance student emersion in the subject matter, including: plays peer assessment forms text at multiple reading levels project instructions skit cards score sheets journal and reflection prompts rubrics activity supplements, and unit and final exams The book brings materials from across this period of American history to life by stimulating and cultivating students’ imaginations. The series Walking Through History presents student-centered, hands-on activities, active simulations, debates, and discussions, which provide an unparalleled engaging learning experience. Our objective is for students to walk in another’s shoes through lessons based on a particular historical period. Field-tested and proven teaching strategies for virtual and in-person classrooms are highlighted across the series. These books are specifically designed to be used with whiteboard and other interactive tools. Notably, this series features content that has been recognized with distinguished awards from the: Middle States Council for the Social Studies New York State Council for the Social Studies National Association for Gifted Children
Food in the Civil War Era
Author: Helen Zoe Veit
Publisher: American Food in History
ISBN: 9781611861228
Category : Cooking
Languages : en
Pages : 205
Book Description
Cookbooks offer a unique and valuable way to examine American life. Far from being recipe compendiums alone, cookbooks can reveal worlds of information about the daily lives, social practices, class aspirations, and cultural assumptions of people in the past. With a historical introduction and contextualizing annotations, this fascinating historical compilation of excerpts from five Civil War-era cookbooks presents a compelling portrait of cooking and eating in the urban north of the 1860s United States.
Publisher: American Food in History
ISBN: 9781611861228
Category : Cooking
Languages : en
Pages : 205
Book Description
Cookbooks offer a unique and valuable way to examine American life. Far from being recipe compendiums alone, cookbooks can reveal worlds of information about the daily lives, social practices, class aspirations, and cultural assumptions of people in the past. With a historical introduction and contextualizing annotations, this fascinating historical compilation of excerpts from five Civil War-era cookbooks presents a compelling portrait of cooking and eating in the urban north of the 1860s United States.
African American Foodways
Author: Anne Bower
Publisher: University of Illinois Press
ISBN: 0252076303
Category : African American cookery
Languages : en
Pages : 202
Book Description
Moving beyond catfish and collard greens to the soul of African American cooking
Publisher: University of Illinois Press
ISBN: 0252076303
Category : African American cookery
Languages : en
Pages : 202
Book Description
Moving beyond catfish and collard greens to the soul of African American cooking
Soup Through the Ages
Author: Victoria R. Rumble
Publisher: McFarland
ISBN: 0786453907
Category : Social Science
Languages : en
Pages : 281
Book Description
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.
Publisher: McFarland
ISBN: 0786453907
Category : Social Science
Languages : en
Pages : 281
Book Description
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.