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Author: C. Anne Wilson
Publisher:
Published: 1991
Total Pages: 240
ISBN-13:
DOWNLOAD EBOOKDiscusses the history of food in the northern part of England. Regional cooking and dishes are discussed, including the effects of outside contacts, printed cookbooks, changes in customs and cooking facilities, holidays, and renewed interest in traditional dishes.
Author: Harlan Walker
Publisher: Oxford Symposium
Published: 2002
Total Pages: 274
ISBN-13: 1903018242
DOWNLOAD EBOOKThis volume of papers presented at the Oxford Symposium on Food and Cookery follows the pattern of previous collections. The Symposium entitled Food and Memory was held in September 2000 at St Antony's College, Oxford uner the joint chairmaship of Alan Davidson and Theodore Zeldin.
Author: Marcy Schveibinz
Publisher:
Published: 1994
Total Pages: 84
ISBN-13:
DOWNLOAD EBOOKAuthor: David Bell
Publisher: Routledge
Published: 2013-01-11
Total Pages: 258
ISBN-13: 1135103232
DOWNLOAD EBOOKFood occupies a seemingly mundane position in all our lives, yet the ways we think about shopping, cooking and eating are actually intensely reflexive. The daily pick and mix of our eating habits is one way we experience spatial scale. From the relationship of our food intake to our body-shape, to the impact of our tastes upon global food-production regimes, we all read food consumption as a practice which impacts on our sense of place. Drawing on anthropological, sociological and cultural readings of food consumption, as well as empirical material on shopping, cooking, food technology and the food media, this book demonstrates the importance of space and place in identity formation. We all think place (and) identity through food - we are where we eat!
Author: Lizzie Collingham
Publisher: Random House
Published: 2020-10-29
Total Pages: 320
ISBN-13: 1473573467
DOWNLOAD EBOOKBourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite? British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. We follow the humble biscuit's transformation from durable staple for sailors, explorers and colonists to sweet luxury for the middling classes to comfort food for an entire nation. Like an assorted tin of biscuits, this charming and beautifully illustrated book has something to offer for everyone, combining recipes for hardtack and macaroons, Shrewsbury biscuits and Garibaldis, with entertaining and eye-opening vignettes of social history.
Author: Alan Davidson
Publisher: OUP Oxford
Published: 2006-09-21
Total Pages: 1944
ISBN-13: 0191018252
DOWNLOAD EBOOKThe Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Author: Harlan Walker
Publisher: Oxford Symposium
Published: 1997
Total Pages: 340
ISBN-13: 0907325793
DOWNLOAD EBOOKThe Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.
Author:
Publisher: BRILL
Published: 2022-03-07
Total Pages: 284
ISBN-13: 9004484744
DOWNLOAD EBOOKThis volume brings together essays which suggest that the relationship between Canada and Europe is a two-way process, as historically the traffic between them has been: either may have something to offer the other. Europe too acknowledges situations today in which difference and community are hard terms to reconcile. Difference refers to gender, sexuality, race, nationality, or language. Community is the collective understanding which must continually be renegotiated and reconstructed among these factors. The Canadian-European connection is one in which it seems especially appropriate to explore such circumstances. The topics covered include pioneer women's writing, transcultural women's fiction, canonical taxonomy of the contemporary novel, the city poem in Confederate Canada, poetry of the Great War, various ethno-cultural perspectives (Jewish, South Asian, Italian; Native reappropriations; Quebec cinema), literature and the media, and small-press publishing. Some of the authors treated: Sandra Birdsell, Nicole Brossard, Jack Hodgins, Henry Kreisel, Robert Kroetsch, Janice Kulyk Keefer, Archibald Lampman, Malcolm Lowry, Lesley Lum, Daphne Marlatt, Susanna Moodie, Bharati Mukherjee, Alice Munro, Frank Paci, and Susan Swan.
Author: Steve Roud
Publisher: Penguin UK
Published: 2008-01-31
Total Pages: 688
ISBN-13: 0141919272
DOWNLOAD EBOOKThis enthralling book will take you, month-by-month, day-by-day, through all the festivities of English life. From national celebrations such as New Year’s Eve to regional customs such as the Padstow Hobby Horse procession, cheese rolling in Gloucestershire and Easter Monday bottle kicking in Leeds, it explains how they originated, what they mean and when they occur. A fascinating guide to the richness of our heritage and the sometimes eccentric nature of life in England, The English Year offers a unique chronological view of our social customs and attitudes
Author: Michelle DiMeo
Publisher: Manchester University Press
Published: 2018-09-30
Total Pages: 287
ISBN-13: 1526129906
DOWNLOAD EBOOKThis collection of essays provides an overview of new scholarship on recipe books, one of the most popular non-fiction printed texts in, and one of the most common forms of manuscript compilation to survive from, the pre-modern era (c.1550–1800). This is the first book to collect together the wide variety of scholarly approaches to pre-modern recipe books written in English, drawing on varying approaches to reveal their culinary, medical, scientific, linguistic, religious and material meanings. Ten scholars from the fields of culinary history, history of medicine and science, divinity, archaeology and material culture, and English literature and linguistics contribute to a vibrant mapping of the aspirations invested in, and uses of, recipes and recipe books. By exploring areas as various as the knowledge economies of medicine, Anglican feasting and fasting practices, the material culture of the kitchen and table, London publishing and concepts of authorship and the aesthetics of culinary styles, these eleven essays (including a critical introduction to recipe books and their historiography) position recipe texts in the wider culture of the sixteenth, seventeenth and eighteenth centuries. They illuminate their importance to both their original compilers and users, and modern scholars and graduate students alike.
