Preserving on Paper

Preserving on Paper

Author: Kristine Kowalchuk

Publisher: University of Toronto Press

Published: 2017-06-30

Total Pages: 392

ISBN-13: 148751011X

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Apricot wine and stewed calf’s head, melancholy medicine and "ointment of roses." Welcome to the cookbook Shakespeare would have recognized. Preserving on Paper is a critical edition of three seventeenth-century receipt books–handwritten manuals that included a combination of culinary recipes, medical remedies, and household tips which documented the work of women at home. Kristine Kowalchuk argues that receipt books served as a form of folk writing, where knowledge was shared and passed between generations. These texts played an important role in the history of women’s writing and literacy and contributed greatly to issues of authorship, authority, and book history. Kowalchuk’s revelatory interdisciplinary study offers unique insights into early modern women’s writings and the original sharing economy.


The Preserving Book

The Preserving Book

Author: Lynda Brown

Publisher:

Published: 2010

Total Pages: 352

ISBN-13: 9781405356282

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Take a tantalising food journey with the Soil Association and find out how to create your own delicious preserves with less sugar and no nasty additives From luscious jams and jellies to savoury confits and salamis, discover how to preserve your wonderful fresh produce and create a wealth of fabulous preserves using the very best natural ingredients. From plot to plate, 45 essential techniques are covered, from salting and curing to preserving in oil, and easy-to-follow step-by-steps show you exactly what to do. With information on recommended equipment and over 200 delicious recipes based on traditional techniques, learn to preserve your gluts in produce and stock up your store cupboard for the whole year.


Preserving on Paper

Preserving on Paper

Author: Kristine Kowalchuk

Publisher: University of Toronto Press

Published: 2017-06-19

Total Pages: 392

ISBN-13: 1487520034

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Preserving on Paper is a critical edition of three seventeenth-century receipt books-handwritten manuals that included a combination of culinary recipes, medical remedies, and household tips which documented the work of women at home.


Burning the Books

Burning the Books

Author: Richard Ovenden

Publisher: Belknap Press

Published: 2020-11-17

Total Pages: 321

ISBN-13: 0674241207

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A Wolfson History Prize Finalist A New Statesman Book of the Year A Sunday Times Book of the Year “Timely and authoritative...I enjoyed it immensely.” —Philip Pullman “If you care about books, and if you believe we must all stand up to the destruction of knowledge and cultural heritage, this is a brilliant read—both powerful and prescient.” —Elif Shafak Libraries have been attacked since ancient times but they have been especially threatened in the modern era, through war as well as willful neglect. Burning the Books describes the deliberate destruction of the knowledge safeguarded in libraries from Alexandria to Sarajevo, from smashed Assyrian tablets to the torching of the Library of Congress. The director of the world-famous Bodleian Libraries, Richard Ovenden, captures the political, religious, and cultural motivations behind these acts. He also shines a light on the librarians and archivists preserving history and memory, often risking their lives in the process. More than simply repositories for knowledge, libraries support the rule of law and inspire and inform citizens. Ovenden reminds us of their social and political importance, challenging us to protect and support these essential institutions. “Wonderful...full of good stories and burning with passion.” —Sunday Times “The sound of a warning vibrates through this book.” —The Guardian “Essential reading for anyone concerned with libraries and what Ovenden outlines as their role in ‘the support of democracy, the rule of law and open society.’” —Wall Street Journal “Ovenden emphasizes that attacks on books, archives, and recorded information are the usual practice of authoritarian regimes.” —Michael Dirda, Washington Post


Preserving the Self in the South Seas, 1680-1840

Preserving the Self in the South Seas, 1680-1840

Author: Jonathan Lamb

Publisher: University of Chicago Press

Published: 2001-06-15

Total Pages: 368

ISBN-13: 9780226468488

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The violence, wonder, and nostalgia of voyaging are nowhere more vivid than in the literature of South Seas exploration. Preserving the Self in the South Seas charts the sensibilities of the lonely figures that encountered the new and exotic in terra incognita. Jonathan Lamb introduces us to the writings of South Seas explorers, and finds in them unexpected and poignant tales of selves alarmed and transformed. Lamb contends that European exploration of the South Seas was less confident and mindful than we have assumed. It was, instead, conducted in moods of distraction and infatuation that were hard to make sense of and difficult to narrate, and it prompted reactions among indigenous peoples that were equally passionate and irregular. Preserving the Self in the South Seas also examines these common crises of exploration in the context of a metropolitan audience that eagerly consumed narratives of the Pacific while doubting their truth. Lamb considers why these halting and incredible journals were so popular with the reading public, and suggests that they dramatized anxieties and bafflements rankling at the heart of commercial society.


The All New Ball Book Of Canning And Preserving

The All New Ball Book Of Canning And Preserving

Author: Ball Home Canning Test Kitchen

Publisher: Time Inc. Books

Published: 2016-05-31

Total Pages: 800

ISBN-13: 0848747666

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From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics — Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles — to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.


Preserving Digital Information

Preserving Digital Information

Author: Henry Gladney

Publisher: Springer Science & Business Media

Published: 2007-03-21

Total Pages: 326

ISBN-13: 3540378871

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Cultural history enthusiasts have asserted the urgent need to protect digital information from imminent loss. This book describes methodology for long-term preservation of all kinds of digital documents. It justifies this methodology using 20th century theory of knowledge communication, and outlines the requirements and architecture for the software needed. The author emphasizes attention to the perspectives and the needs of end users.


Fine Preserving

Fine Preserving

Author: Catherine Plagemann

Publisher:

Published: 1986

Total Pages: 132

ISBN-13: 9780943186313

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Provides recipes for making jams, jellies, pickles, relishes, conserves, chutneys, marmalades, ketchups, vinegars, and brandied fruit