Search results for: cooking-in-europe-1650-1850

Cooking in Europe 1650 1850

Author : Ivan P. Day
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From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis XV to the French Revolution, and the reign of Napoleon to the Victorian Era. Author Ivan Day, a renowned food historian who specializes in meticulous recreation of these amazing dishes for museum exhibitions, makes them accessible with clear explanations of techniques and unusual ingredients. Recipes include examples from France, Italy, England, Austria, Germany, Holland, Portugal, Spain, and Scotland, from the simple Salad of Pomegranate from La Varenne Careme's 1651 cookbook to the elaborate Boar's Head in Galantine of Careme's 1833 cookbook. This unique cookbook is a culinary treasure trove to complement all European History library collections. As Day shows in his narrative and recipes, the principal theme in the story of food during the two centuries is the rapid spread of French fine cooking throughout Europe and its gradual percolation down the social scale. However, despite the domination of French cuisine at higher levels, most nations managed to cling proudly to their own indigenous traditions. A lively introduction explains the dramatic shift in culinary taste led by the exuberant creativity of French cooks. Cookbooks started to emerge from the Paris printing presses after a hundred years of silence. Numerous innovations completely transformed French cuisine and swept away all remnants of lingering medieval taste. There were new efficient cooking techniques for the kitchens of powerful and wealthy. For all, there were new ingredients from New World and new cooking mediums such as the mechanical spit and roasting ranges that made cooking cleaner and less back breaking. The recipes, each with a short explanation, are organized by type of dish. Categories include salads and cold dishes; soups; meat; poultry; fish and seafood; vegetables and fungi; eggs and dairy; sauces; savory pastries; starches, pastas, and legumes; breads and cakes; sweet pastries and puddings; fruit, nuts, and flower preserves; sweets and confections; jellies and ices; and drinks. Occasional sidebars offer period menus of, for example, elaborate feasts. A glossary and an appendix listing suppliers of equipment and ingredients are added features.

Cooking in Europe 1650 1850

Author : Ivan Day
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Students and historical food enthusiasts gain intimate insight into the Baroque Era to Victorian times using this amazing collection of nearly 200 recipes, most translated for the first time into English from the great period cookbooks.

Earthly Delights

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A group of 17 international experts examines continuities and discontinuities in the culinary cultures of the Ottoman Empire, East-Central Europe and the Balkans from the 17th to the 19th century.

Garden Variety

Author : John Hoenig
File Size : 89.72 MB
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Chopped in salads, scooped up in salsa, slathered on pizza and pasta, squeezed onto burgers and fries, and filling aisles with roma, cherry, beefsteak, on-the-vine, and heirloom: where would American food, fast and slow, high and low, be without the tomato? The tomato represents the best and worst of American cuisine: though the plastic-looking corporate tomato is the hallmark of industrial agriculture, the tomato’s history also encompasses farmers’ markets and home gardens. Garden Variety illuminates American culinary culture from 1800 to the present, challenging a simple story of mass-produced homogeneity and demonstrating the persistence of diverse food cultures throughout modern America. John Hoenig explores the path by which, over the last two centuries, the tomato went from a rare seasonal crop to America’s favorite vegetable. He pays particular attention to the noncorporate tomato. During the twentieth century, as food production, processing, and distribution became increasingly centralized, the tomato remained king of the vegetable garden and, in recent years, has become the centerpiece of alternative food cultures. Reading seed catalogs, menus, and cookbooks, and following the efforts of cooks and housewives to find new ways to prepare and preserve tomatoes, Hoenig challenges the extent to which branding, advertising, and marketing dominated twentieth-century American life. He emphasizes the importance of tomatoes to numerous immigrant groups and their influence on the development of American food cultures. Garden Variety highlights the limits on corporations’ ability to shape what we eat, inviting us to rethink the history of our foodways and to take the opportunity to expand the palate of American cuisine.

Dining with the Georgians

Author : Emma Kay
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A fascinating history of food, cooking and kitchenalia in the Georgian period, including contemporary recipes and colour illustrations and exploring how the Georgians have influenced our attitude to food today.

Sweet Taste of History

Author : Walter Staib
File Size : 24.70 MB
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A Sweet Taste of History captures the grandeur of the sweet table—the grand finale course of an 18th century meal. Rather than serving something simple, hostesses arranged elaborate sweet tables, displays of ornate beauty and delicious edibles meant to leave guests with a lasting impression. A Sweet Taste of History will have the same effect, lingering in the minds of its readers and inspiring them to get in the kitchen. This gorgeous cookbook blends American history with exquisite recipes, as well as tips on how to create your own sweet table. It features 100 scrumptious dessert recipes, including cakes, cobblers, pies, cookies, quick breads, and ice cream. It includes original recipes from first ladies well-known for entertaining, such as Martha Washington’s An Excellent Cake and Dolley Madison’s French Vanilla Ice Cream. Chef Staib also offers sources for unusual ingredients and step-by-step culinary techniques, updating some of the recipes for modern cooks. This wonderful keepsake will bring a bygone era in America to life and inspire readers who love to cook, entertain, and follow history.

The Handbook of Food Research

Author : Anne Murcott
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The last 20 years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d'horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to illustrate the debates, concepts and analytic approaches of this widely diverse and dynamic field. This volume will be essential reading, a ready-to-hand reference book surveying the state of the art for anyone involved in, and actively concerned about research on the social, political, economic, psychological, geographic and historical aspects of food. It will cater for all who need to be informed of research that has been done and that is being done.

Food Hawkers

Author : Melissa Calaresu
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Street vendors are ubiquitous across the world and throughout history. They are part of almost any distribution chain, and play an important role in the marketing of consumer goods particularly to poorer customers. Focusing on the food trades, this multi-disciplinary volume explores the dynamics of street selling and its impact on society. Through an investigation of food hawking, the volume both showcases the latest results from a subject that has seen the emergence of a significant body of innovative and adventurous scholarship, and advances the understanding of street vending and its impact on society by stimulating interdisciplinary and cross-disciplinary discussions. Covering a time span of approximately two millennia, from antiquity to the present, the book includes chapters on Europe and Asia, and covers a diverse range of themes such as the identity of food sellers (in terms of gender, ethnicity, and social status); the role of the street seller in the distribution of food; the marketing of food; food traders and the establishment; the representation of food hawkers; and street traders and economic development. By taking a dynamic approach, the collection has enabled its contributors to cross disciplinary boundaries and engage in discussions which extend beyond the limits of their own academic fields, and thus provide a fresh appreciation of this ancient phenomenon.

Daily Life During the Holocaust 2nd Edition

Author : Eve Nussbaum Soumerai
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The Holocaust—one of the most horrific examples of man's inhumanity to man in recorded history—resulted in the genocide of millions of people, most of them Jews. This volume explores the daily lives of the Holocaust victims and their heroic efforts to maintain a normal existence under inhumane conditions. Readers will learn about the effects of pogroms, Jewish ghettoes, Nazi rule, and deportation on everyday tasks like going to school, practicing religion, or eating dinner. Chapters on life in the concentration camps describe the incomprehensible conditions that plagued the inmates and the ways in which they managed to survive. Soumerai, a survivor herself, offers a unique perspective on the events. Coverage also includes accounts of resistance and the role of rescuers. Four new chapters explore current human rights abuses, including Holocaust denials, modern genocide, and human trafficking, enabling readers to contrast present and past events. In addition to a timeline, a glossary, and engaging illustrations, the second edition also features an extensive bibliography and resource center that guides student researchers toward web sites, organizations, films, and books on the Holocaust and other human rights abuses. Primary source testimonies from survivors provide powerful insight into the devastating effects of Nazi rule on people's lives. Soumerai, a survivor herself, offers a unique perspective on the events and insight into the persecution of non-Jews: Gypsies, gays, clergy who protested or protected victims, Communists, Jehovah's Witnesses, the mentally ill and handicapped. Readers will explore the effects of pogroms, Jewish ghettoes, Nazi rule, and deportation on everyday tasks like going to school, practicing religion, or eating dinner. Chapters on life in the concentration camps describe the incomprehensible conditions within the camps, including the ways in which inmates managed to survive: avoiding the infirmary, rationing food, utilizing the market system to trade for goods and clothing. Four new chapters shed a modern light on the events of the Holocaust, exploring human rights abuses that continue even today, including Holocaust Denials; genocide in Cambodia, Rwanda, and Sudan; and child slavery and human trafficking. The new material allows readers to compare and contrast present and past human rights abuses, exploring what lessons we have learned, if any, from the Holocaust. An expanded bibliography and resource center guides readers toward related web sites, organizations, films and books related to the Holocaust, modern-day slavery and genocide, child soldiers, and related human rights topics. Illustrations, a timeline of events and a glossary of terms are also included, making this a comprehensive resource for student researchers.

Daily Life of the Inuit

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This wide-ranging treatment of daily life in the contemporary Inuit communities of Alaska, Canada, and Greenland reveals the very modern ways of being Inuit. * Includes a chronology of major cultural and political events from the peopling of the North American Arctic to the present * Provides contemporary and historical photographs of people, places, and activities discussed in the text * Offers a glossary of key sociological and Inuktitut terms