Seven Hundred Years of English Cooking
Author: Maxime McKendry
Publisher:
Published: 1983
Total Pages: 0
ISBN-13:
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Author: Maxime McKendry
Publisher:
Published: 1983
Total Pages: 0
ISBN-13:
DOWNLOAD EBOOKAuthor: Maxime de La Falaise
Publisher: Grove Press
Published: 1992
Total Pages: 254
ISBN-13: 9780802132963
DOWNLOAD EBOOKThe 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.
Author: Maxime de La Falaise
Publisher:
Published: 1983
Total Pages: 248
ISBN-13: 9780671059736
DOWNLOAD EBOOKAuthor: Maxime de La Falaise
Publisher:
Published: 1973
Total Pages: 240
ISBN-13:
DOWNLOAD EBOOKAuthor: Colin Spencer
Publisher: Columbia University Press
Published: 2003
Total Pages: 428
ISBN-13: 9780231131100
DOWNLOAD EBOOKTraces the history of British cuisine, exploring the factors that have influenced and changed eating in Britain, describing the rich variety of foods that define British cuisine, and recounting various culinary traditions.
Author: Bancroft Library
Publisher:
Published: 1987
Total Pages: 76
ISBN-13:
DOWNLOAD EBOOKAuthor: Valerie Anand
Publisher: Speaking Volumes
Published: 1993
Total Pages: 588
ISBN-13: 1628153989
DOWNLOAD EBOOKAuthor: Matti Peikola
Publisher: John Benjamins Publishing
Published: 2009
Total Pages: 257
ISBN-13: 9027254249
DOWNLOAD EBOOKThe history of English writing is, to a considerable extent, the history of instructional writing in English. This volume is the first collection of papers to focus on instructional writing throughout the history of the language. Spanning a millennium of English texts, the materials studied represent procedural and behavioural discourse in a variety of genres. The primary texts, from AElfric s homilies to medieval cooking recipes to seventeenth-century American conduct literature to present-day language textbooks, display a variety of linguistic devices typical of instruction. The materials nonetheless differ with respect to the explicitness of their instructive purpose. Bringing together a broad range of instructional writing from the Old, Middle and Modern English periods, this collection celebrates the sixtieth birthday of Risto Hiltunen, who has successfully combined discourse-linguistic approaches with the history of English in his research, and inspired the colleagues and former students contributing to this volume."
Author: Barbara W. Hill
Publisher: Lerner Publications
Published: 2002-08-01
Total Pages: 74
ISBN-13: 0822580128
DOWNLOAD EBOOKEnglish cuisine is often regared as unexciting, but with flavorful dishes such as tender roast beef and Yorkshire pudding, buttery scones, tasty fish and chips, and sweet triflees, it's anything but bland. Relying on fresh, simple ingredients to highlight the natural flavors of foods, English dishes are hearty and delicious.
Author: Rachel Laudan
Publisher: Univ of California Press
Published: 2015-04-03
Total Pages: 488
ISBN-13: 0520286316
DOWNLOAD EBOOKRachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.