Authenticity in the Kitchen

Authenticity in the Kitchen

Author: Richard Hosking

Publisher: Oxford Symposium

Published: 2006

Total Pages: 455

ISBN-13: 1903018471

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The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.


The Jonny-Cake Papers of Shepherd Tom, Together with Reminiscences of Narragansett Schools of Former Days

The Jonny-Cake Papers of Shepherd Tom, Together with Reminiscences of Narragansett Schools of Former Days

Author: Thomas R. (Thomas Robinson) Hazard

Publisher: Franklin Classics Trade Press

Published: 2018-11-10

Total Pages: 482

ISBN-13: 9780353157248

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This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.


Cooking with Fire

Cooking with Fire

Author: Paula Marcoux

Publisher: Storey Publishing

Published: 2014-01-01

Total Pages: 321

ISBN-13: 1612121586

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Collects recipes for cooking foods over an open fire, and teaches how to build a simple spit to roast meat and a basic wood-fired oven for broiling vegetables.


Food for the Dead

Food for the Dead

Author: Michael E. Bell

Publisher: Wesleyan University Press

Published: 2013-04-16

Total Pages: 392

ISBN-13: 0819571717

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These stories of vampire legends and gruesome nineteenth-century practices is “a major contribution to the study of New England folk beliefs” (The Boston Globe). For nineteenth-century New Englanders, “vampires” lurked behind tuberculosis. To try to rid their houses and communities from the scourge of the wasting disease, families sometimes relied on folk practices, including exhuming and consuming the bodies of the deceased. Folklorist Michael E. Bell spent twenty years pursuing stories of the vampire in New England. While writers like H.P. Lovecraft, Henry David Thoreau, and Amy Lowell drew on portions of these stories in their writings, Bell brings the actual practices to light for the first time. He shows that the belief in vampires was widespread, and, for some families, lasted well into the twentieth century. With humor, insight, and sympathy, he uncovers story upon story of dying men, women, and children who believed they were food for the dead. “A marvelous book.” —Providence Journal Includes an updated preface covering newly discovered cases.