All English Cookery Books
All English Cookery Books

Author: Arnold Whitaker Oxford

Publisher: BoD – Books on Demand

Published: 2010

Total Pages: 202

ISBN-13: 3861952912

DOWNLOAD EBOOK

This book, first issued in 1913, gives a complete and detailed overview about all english cookery books to the year 1850.

Women, Popular Culture, and the Eighteenth Century
Women, Popular Culture, and the Eighteenth Century

Author: Tiffany Potter

Publisher: University of Toronto Press

Published: 2012-01-01

Total Pages: 345

ISBN-13: 1442641819

DOWNLOAD EBOOK

Top scholars in eighteenth-century studies examine the significance of the parallel devaluations of women's culture and popular culture by looking at theatres and actresses; novels, magazines, and cookbooks; and populist politics, dress, and portraiture.

The Birth of the English Kitchen, 1600-1850
The Birth of the English Kitchen, 1600-1850

Author: Sara Pennell

Publisher: Bloomsbury Publishing

Published: 2016-06-30

Total Pages: 273

ISBN-13: 1441191860

DOWNLOAD EBOOK

Tracing the emergence of the domestic kitchen from the 17th to the middle of the 19th century, Sara Pennell explores how the English kitchen became a space of specialised activity, sociability and strife. Drawing upon texts, images, surviving structures and objects, The Birth of the English Kitchen, 1600-1850 opens up the early modern English kitchen as an important historical site in the construction of domestic relations between husband and wife, masters, mistresses and servants and householders and outsiders; and as a crucial resource in contemporary heritage landscapes.

Colonial Virginia's Cooking Dynasty
Colonial Virginia's Cooking Dynasty

Author: Katharine E. Harbury

Publisher: Univ of South Carolina Press

Published: 2004

Total Pages: 508

ISBN-13: 9781570035135

DOWNLOAD EBOOK

Notable for their early dates and historical significance, these manuals afford previously unavailable insights into lifestyles and foodways during the evolution of Chesapeake society." "One cookbook is an anonymous work dating from 1700; the other is the 1739-1743 cookbook of Jane Bolling Randolph, a descendant of Pocahontas and John Rolfe. In addition to her textual analysis that establishes the relationship between these two early manuscripts, Harbury links them to the 1824 classic The Virginia House-wife by Mary Randolph."--Jacket.

Seven Centuries of English Cooking
Seven Centuries of English Cooking

Author: Maxime de La Falaise

Publisher: Grove Press

Published: 1992

Total Pages: 254

ISBN-13: 9780802132963

DOWNLOAD EBOOK

The hundreds of recipes in Maxime de la Falaise's delight-ful book triumphantly attest to the virtues of Anglo-Saxon gastronomy. Rich with the historical sense of taste, this book allows you to cook the rudiments of a medieval royal banquet, an Elizabethan nursery breakfast, or an eighteenth-century tavern lunch. The recipes are divided into five chronological sections, each preceded by an introduction recounting the fashions and the changes in the food and drink of the period; together they provide an overview of the evolution of English cookery. The earliest recipes, dating from the thirteenth century, are presented in their original language ("Take faire Mutton that hath ben roste . . .") as well as in a modern translation, and all measures and quantities have been updated throughout. Many of the dishes are quite simple to make; others are, quite literally, fit for a king. All together they constitute a delectable, sensual cele-bration of the development of English cuisine.

A Twist in the Tail
A Twist in the Tail

Author: Christopher Beckman

Publisher: Hurst Publishers

Published: 2024-07-18

Total Pages: 446

ISBN-13: 1805261975

DOWNLOAD EBOOK

A Twist in the Tail takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy. Whether in ubiquitous Roman garum, mass-produced British condiments, elaborate French haute cuisine or modern Spanish tapas, anchovies have been enhancing the flavour of many dishes for thousands of years. Yet, depending upon the time and place—and who was eating them—they have also been disdained as worthless little fish, deemed too small, bony and inconsequential for popular or elite consumption. From Western Europe to the USA, Christopher Beckman shows how the evolving and ambiguous position of anchovies provides surprising insights into the relationship between food, class and status throughout history. Drawing on cookbooks, literature and art, this is the hidden story of the diminutive anchovy, and its outsized role in shaping the West’s cuisine.