Scotland's Inner Man
Author | : Victor MacClure |
Publisher | : |
Total Pages | : 224 |
Release | : 1935 |
Genre | : Agriculture |
ISBN | : |
Download Scotland's Inner Man Book in PDF, Epub and Kindle
Download The English Medieval Feast Scotlands Inner Man A History Of Scots Food And Cookery full books in PDF, epub, and Kindle. Read online free The English Medieval Feast Scotlands Inner Man A History Of Scots Food And Cookery ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author | : Victor MacClure |
Publisher | : |
Total Pages | : 224 |
Release | : 1935 |
Genre | : Agriculture |
ISBN | : |
Author | : William Edward Mead |
Publisher | : Routledge |
Total Pages | : 284 |
Release | : 2019-07-08 |
Genre | : Cooking |
ISBN | : 0429510772 |
Originally published in 1931, The English Medieval Feast examines the act of feasting and food during the medieval period. The book provides a scholarly look at the human detail involved in the variety of medieval manners and customs which make up the medieval feast. The book introduces the scene of the feast and its service, providing explanations of the food, drink and preparation that comprised the act of the medieval feast. The book also describes in full, certain and notable feasts of the period. The book also includes some historical examination of medieval dietetics which will be of interest to the modern reader.
Author | : |
Publisher | : |
Total Pages | : 486 |
Release | : 2016 |
Genre | : |
ISBN | : 9784863402324 |
Author | : Alan Davidson |
Publisher | : OUP Oxford |
Total Pages | : 953 |
Release | : 2014-08-21 |
Genre | : Cooking |
ISBN | : 019104072X |
the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestl?, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.
Author | : Janet Warren |
Publisher | : Little Brown |
Total Pages | : 176 |
Release | : 1979-01-01 |
Genre | : House & Home |
ISBN | : 9780316923484 |
Adapting customary preparations for American cooks and kitchens, this guide to authentic Scottish cookery presents 160 recipes ranging from everyday fare to gourmet foods and traditional holiday menus for Scottish feast days
Author | : Maisie Steven |
Publisher | : Pergamon |
Total Pages | : 206 |
Release | : 1985 |
Genre | : Diet |
ISBN | : |
Author | : Melitta Weiss Adamson |
Publisher | : Greenwood |
Total Pages | : 0 |
Release | : 2004 |
Genre | : Cookbooks |
ISBN | : 9780313361760 |
New light is shed on everyday life in the middle ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative.
Author | : Clifford A. Wright |
Publisher | : Harper Collins |
Total Pages | : 844 |
Release | : 1999-10-20 |
Genre | : Cooking |
ISBN | : 0688153054 |
A groundbreaking culinary work of extraordinary depth and scope that spans more than one thousand years of history, A Mediterranean Feast tells the sweeping story of the birth of the venerated and diverse cuisines of the Mediterranean. Author Clifford A. Wright weaves together historical and culinary strands from Moorish Spain to North Africa, from coastal France to the Balearic Islands, from Sicily and the kingdoms of Italy to Greece, the Balkan coast, Turkey, and the Near East. The evolution of these cuisines is not simply the story of farming, herding, and fishing; rather, the story encompasses wars and plagues, political intrigue and pirates, the Silk Road and the discovery of the New World, the rise of capitalism and the birth of city-states, the Crusades and the Spanish Inquisition, and the obsession with spices. The ebb and flow of empires, the movement of populations from country to city, and religion have all played a determining role in making each of these cuisines unique. In A Mediterranean Feast, Wright also shows how the cuisines of the Mediterranean have been indelibly stamped with the uncompromising geography and climate of the area and a past marked by both unrelenting poverty and outrageous wealth. The book's more than five hundred contemporary recipes (which have been adapted for today's kitchen) are the end point of centuries of evolution and show the full range of culinary ingenuity and indulgence, from the peasant kitchen to the merchant pantry. They also illustrate the migration of local culinary predilections, tastes for food and methods of preparation carried from home to new lands and back by conquerors, seafarers, soldiers, merchants, and religious pilgrims. A Mediterranean Feast includes fourteen original maps of the contemporary and historical Mediterranean, a guide to the Mediterranean pantry, food products resources, a complete bibliography, and a recipe and general index, in addition to a pronunciation key. An astonishing accomplishment of culinary and historical research and detective work in eight languages, A Mediterranean Feast is required--and intriguing--reading for any cook, armchair or otherwise.
Author | : Clarissa Dickson Wright |
Publisher | : Random House |
Total Pages | : 528 |
Release | : 2011-10-13 |
Genre | : Cooking |
ISBN | : 1448107458 |
In this magnificent guide to England's cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers' market, visiting the Tudor working man's table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.
Author | : Dorothy Hartley |
Publisher | : Hachette UK |
Total Pages | : 684 |
Release | : 2014-07-03 |
Genre | : Cooking |
ISBN | : 0349401772 |
FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history has had a deep influence on countless English cooks and food writers since. With wit and wisdom, Dorothy Hartley explores the infinite variety of English cooking, as well as many aspects of English life and culture. From the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes, from how to dress a crab to the ultimate recipe for strawberries and cream, FOOD IN ENGLAND will delight all admirers - and consumers - of modern British cookery. An irresistible tour through centuries of culinary history, illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is a unique glimpse into England's past.