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Author: Elizabeth Driver Publisher: University of Toronto Press ISBN: 0802047904 Category : Cooking Languages : en Pages : 1326
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.
Author: Elizabeth Driver Publisher: University of Toronto Press ISBN: 0802047904 Category : Cooking Languages : en Pages : 1326
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.
Author: Kennan Ferguson Publisher: University of Pennsylvania Press ISBN: 0812252268 Category : Political Science Languages : en Pages : 160
Book Description
An original and eclectic view of cookbooks as political acts Cookbooks are not political in conventional ways. They neither proclaim, as do manifestos, nor do they forbid, as do laws. They do not command agreement, as do arguments, and their stipulations often lack specificity — cook "until browned." Yet, as repositories of human taste, cookbooks transmit specific blends of flavor, texture, and nutrition across space and time. Cookbooks both form and reflect who we are. In Cookbook Politics, Kennan Ferguson explores the sensual and political implications of these repositories, demonstrating how they create nations, establish ideologies, shape international relations, and structure communities. Cookbook Politics argues that cookbooks highlight aspects of our lives we rarely recognize as political—taste, production, domesticity, collectivity, and imagination—and considers the ways in which cookbooks have or do politics, from the most overt to the most subtle. Cookbooks turn regional diversity into national unity, as Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well did for Italy in 1891. Politically affiliated organizations compile and sell cookbooks—for example, the early United Nations published The World's Favorite Recipes. From the First Baptist Church of Midland, Tennessee's community cookbook, to Julia Child's Mastering the Art of French Cooking, to the Italian Futurists' proto-fascist guide to food preparation, Ferguson demonstrates how cookbooks mark desires and reveal social commitments: your table becomes a representation of who you are. Authoritative, yet flexible; collective, yet individualized; cooperative, yet personal—cookbooks invite participation, editing, and transformation. Created to convey flavor and taste across generations, communities, and nations, they enact the continuities and changes of social lives. Their functioning in the name of creativity and preparation—with readers happily consuming them in similar ways—makes cookbooks an exemplary model for democratic politics.
Author: Heike Milhench Publisher: Hippocrene Books ISBN: 9780781811705 Category : Cooking Languages : en Pages : 244
Book Description
Enjoy this sampler of a diverse culinary heritage and culture, replete with 200 delicious recipes, a section on well-known Slovenian beers and wines, and stories of a fascinating past. Tucked between the foothills of the Alps, the coast of the Adriatic Sea, and the beginning of the Panonian plains to the East, Slovenia is a beautiful land in Central Europe. Among the popular draws are its peaceful Mediterranean affordability, scenic aspect and increased accessibility and affordability. Newly independent from Yugoslavia at the end of the 20th century, Slovenia emerged fairly recently with a resilient culture and rich arts scene that has caused tourism to flourish. This book presents perhaps the only comprehensive guide to the country's cuisine. Ranging from such perennial favourites as Friko (Hearty Potato Pancake), linkrofi (Meat Dumplings), Bakala (Dried Salt Cod Pate) and Kostanjeva Juba (Chestnut Soup) to more unusual preparations like Crni Rioto.(Black Risotto with Squid, ink included) and Meerli (Baked Encrusted Pig or Veal Lung -- a version of Haggis), Slovenian fare is both hearty and wholesome. Not only do we discover these tasty dishes, but also ruminations on golf, the capital city of Ljubljana, and the art of Slovenian bee-keeping. Tales of such legendary locals as the 'sunshine salesman' and a Slovenian Robin Hood along with ghosts and fairytale castles also bring the culture alive in this unique volume.
Author: Joseph M. Carlin Publisher: Reaktion Books ISBN: 1780230648 Category : Cooking Languages : en Pages : 138
Book Description
Gimlet, negroni, manhattan, Long Island ice tea, flirtini, hurricane, screwdriver—cocktails have come a long way from their first incarnation in the seventeenth century, when rum punch was everyone’s go-to drink. Originally made of five ingredients, including a spirit, sugar, and spices, “cocktail” now refers to any drink made of liquor and a mixer. In this book, Joseph M. Carlin uncovers how many of our favorite cocktails were invented and describes how this most American of alcoholic beverages—but most international of drinks—came to influence society around the world. Traveling back to the nineteenth century, Carlin explains that, though England and the American colonies were enjoying rum punch years earlier, the true cocktail was born in America in 1806. Soon after mechanically harvested ice became widely available, Americans were sipping martinis and mint juleps in bars, saloons, and taprooms, and it didn’t take long for these tasty concoctions to spill over into all corners of the globe. The result, Carlin reveals, was the birth of a number of cocktail spinoffs—cocktail parties, cocktail dresses, cocktail wieners, cocktail napkins, and the Molotov cocktail, to name just a few. Featuring many tempting recipes, Cocktail: A Global History is a book to peruse with a mimosa in the morning and a martini at night.
Author: Michael C. Miller Publisher: Arcadia Publishing ISBN: 1625853645 Category : Cooking Languages : en Pages : 208
Book Description
Get a taste of Texas culinary history with this quirky, diverse community cookbook from Austin’s nineteenth-century residents, plus photos and informative essays. Tacos and barbecue command appetites today, but early Austinites indulged in peppered mangoes, roast partridge, and cucumber catsup. Those are just a few of the fascinating historic recipes in this new edition of the first cookbook published in the city. Written by the Cumberland Presbyterian Church in 1891, Our Home Cookbook aimed to “cause frowns to dispel and dimple into ripples of laughter” with myriad “receipts” from the early Austin community. From dandy pudding to home remedies “worth knowing,” these are hearty helpings featuring local game and diverse heritage, including German, Czech and Mexican. With informative essays and a cookbook bibliography, city archivist Mike Miller and the Austin History Center present this curious collection that's sure to raise eyebrows, if not cravings.
Author: William Shurtleff Publisher: Soyinfo Center ISBN: 1928914659 Category : Soybean Languages : en Pages : 3377
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.
Author: Tim Rundquist Publisher: iUniverse ISBN: 0595273106 Category : History Languages : en Pages : 148
Book Description
The Otter Tail Review, originating from Otter Tail County, the "geographic crossroads" of Minnesota, is an anthology of regional folklore and cultural history. Featuring fiction, poetry and essays from such well-known Minnesota authors as Bill Holm, Winona LaDuke and Robert Bly-who contributes two original poems-as well as hitherto unpublished story-tellers, ranging from age 11 to 91, the Otter Tail Review conveys a strong and vivid sense of place. Its themes run the gamut from early settlement to a community's coming of age, from earth's labor to simple pleasures, and its stories are told in unique, genuine voices. The present collection is the first of a biannual series.Profits from sales of the Otter Tail Review are dedicated to library and literacy programs in the Upper Midwest.
Author: Andrew F. Smith Publisher: Ohio State University Press ISBN: 9780814208366 Category : Cooking Languages : en Pages : 408
Book Description
The first edition of the Centennial Buckeye Cook Book was published in 1876. Between 1876 and 1905, a total of thirty-two editions of the cookbook were published, and more than one million copies sold. The book began as a project of the Marysville, Ohio, First Congregational Church when the women of the church decided to publish a cookbook in order to raise money to build a parsonage. Their effort launched a cookbook that rapidly became one of the most popular publications of nineteenth-century America. This is the first reprint of the original 1876 edition.
Author: Elizabeth Driver
Author: Sami Zaku
Author: Elizabeth Driver
Author: Kennan Ferguson
Author: Heike Milhench
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Author: Joseph M. Carlin
Author: Michael C. Miller
Author: William Shurtleff
Author: Tim Rundquist
Author: Andrew F. Smith