The Experienced English Housekeeper, for the Use and Ease of Ladies, Housekeepers, Cooks, &c ... Consisting of Several Hundred Original Receipts ... By Elizabeth Raffald. A New Edition, in which are Inserted Some Celebrated Receipts by Other Modern Authors; Together with the Complete Art of Carving and Marketing PDF Download

Author: Elizabeth Raffald
Publisher:
ISBN:
Category :
Languages : en
Pages : 462

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Author: Library of Congress
Publisher:
ISBN:
Category :
Languages : en
Pages : 648

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Author: Library of Congress
Publisher:
ISBN:
Category : Catalogs, Subject
Languages : en
Pages : 640

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Author: Waldo Lincoln
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 162

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Author: Melanie Byrd
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 1137

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Book Description
From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.

Author: An Australian Aristologist (pseud.)
Publisher:
ISBN: 9781925907087
Category :
Languages : en
Pages : 0

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Book Description
European Australians have generally regarded the consumption of native flora and fauna with hesitation. From the outset of European colonisation of Australia, emphasis has been placed upon the cultivation of exotic grains like wheat, and the farming of introduced animals such as chickens, sheep and cattle, in order to establish a familiar and long-term food supply.However, by necessity and sometimes by choice, native produce comprised an important part of the diet for many colonists throughout the 19th century. While plants were rarely exploited as a food source, plentiful kangaroos, wallabies and water fowl were an obvious source of protein for those isolated on properties in the Australian Colonies. Fish were a major part of the diet for coastal settlements.Possibly as a result of this ambivalence, there was little attempt to codify a specific Australian cuisine until The English And Australian Cookery Book, was published in 1864. Written under a pseudonym by esteemed Tasmanian police magistrate and politician Edward Abbott, this cookbook showcases the diverse range of dishes that were popular in the colonial period. Abbott described himself as an aristologist, an expert in the study of food, culture and society. Abbott collected recipes that often combined native and exotic ingredients and he carefully selected and refined traditional English recipes to suit Colonial Australian conditions, ingredients and tastes. He also championed locally produced wines and discussed in great detail related matters such as smoking etiquette and the employment of servants. The latter topic will be of great interest to visitors to the Port Arthur Historic Sites' Cascades Female Factory, since Edward Abbott had several female servants from the Female Factory in his employ.The English And Australian Cookery Book provides a unique window into the rich but almost unknown culinary heritage of Colonial Australia and in particular, Colonial Tasmania. Whether you're a history buff, foodie or simply looking to expand your cooking repertoire, the English And Australian Cookery Book is a must-read.

Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914446
Category : Fermented soyfoods
Languages : en
Pages : 2523

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Author: James Croston
Publisher: DigiCat
ISBN:
Category : Fiction
Languages : en
Pages : 328

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Book Description
DigiCat Publishing presents to you this special edition of "Nooks and Corners of Lancashire and Cheshire" (A Wayfarer's Notes in the Palatine Counties, Historical, Legendary, Genealogical, and Descriptive) by James Croston. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

Author: Katherine Golden Bitting
Publisher: Martino Fine Books
ISBN: 9781888262384
Category : Cookery
Languages : en
Pages : 0

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Book Description
Bitting's work is a comprehensive bibliography of some 6,000 works covering the 15th to the 20th centuries. There is detailed bibliographic information for each entry, with some annotations. Sheehy EHI 18.

Author: Jeremy Black
Publisher: Yale University Press
ISBN: 9780300099775
Category : Travel
Languages : en
Pages : 280

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Book Description
For members of the social elite in 18th-century England, extended travel for pleasure came to be considered part of an ideal education as well as an important symbol of social status. Italy, and especially Rome - a fashionable, exciting, and comfortable city - became the focus of such early tourists' interest. In this book, historian Jeremy Black recreates the actual tourist experiences of those who travelled to Italy on a Grand Tour. Relying on the private diaries and personal letters of travellers, rather than on the self-conscious accounts of literary travellers who wrote for wider audiences, the book presents an authentic picture of how British tourists experienced Italy, its landscapes, women, food, music, Catholicism, and more. illustrations, the book highlights the discrepancy between the idealised view of the Grand Tour and its reality: what people were meant to do was not necessarily what they did, what the guide books described as splendid was not always so perceived. Black quotes British visitors as they reflect on their trips, and he discusses what their Italian experiences meant to them. And he considers the intriguing effects of tourism on British culture during this most exciting of centuries.