English Language Cookbooks 1600 1973
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English Language Cookbooks 1600 1973
Author | : Lavonne B. Axford |
Publsiher | : Detroit : Gale Research Company |
Total Pages | : 696 |
Release | : 1976 |
Genre | : Cooking |
ISBN | : STANFORD:36105036876519 |
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English Language Cookbooks 1600 1973
Author | : Lavonne Brady Axford |
Publsiher | : Unknown |
Total Pages | : 0 |
Release | : 1976 |
Genre | : Cooking |
ISBN | : LCCN:lc76023533 |
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Pepys at Table
Author | : Christopher P. Driver |
Publsiher | : Univ of California Press |
Total Pages | : 126 |
Release | : 1984-01-01 |
Genre | : Biography & Autobiography |
ISBN | : 0520053869 |
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Cookbook Politics
Author | : Kennan Ferguson |
Publsiher | : University of Pennsylvania Press |
Total Pages | : 161 |
Release | : 2020-05-01 |
Genre | : Political Science |
ISBN | : 9780812297126 |
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An original and eclectic view of cookbooks as political acts Cookbooks are not political in conventional ways. They neither proclaim, as do manifestos, nor do they forbid, as do laws. They do not command agreement, as do arguments, and their stipulations often lack specificity — cook "until browned." Yet, as repositories of human taste, cookbooks transmit specific blends of flavor, texture, and nutrition across space and time. Cookbooks both form and reflect who we are. In Cookbook Politics, Kennan Ferguson explores the sensual and political implications of these repositories, demonstrating how they create nations, establish ideologies, shape international relations, and structure communities. Cookbook Politics argues that cookbooks highlight aspects of our lives we rarely recognize as political—taste, production, domesticity, collectivity, and imagination—and considers the ways in which cookbooks have or do politics, from the most overt to the most subtle. Cookbooks turn regional diversity into national unity, as Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well did for Italy in 1891. Politically affiliated organizations compile and sell cookbooks—for example, the early United Nations published The World's Favorite Recipes. From the First Baptist Church of Midland, Tennessee's community cookbook, to Julia Child's Mastering the Art of French Cooking, to the Italian Futurists' proto-fascist guide to food preparation, Ferguson demonstrates how cookbooks mark desires and reveal social commitments: your table becomes a representation of who you are. Authoritative, yet flexible; collective, yet individualized; cooperative, yet personal—cookbooks invite participation, editing, and transformation. Created to convey flavor and taste across generations, communities, and nations, they enact the continuities and changes of social lives. Their functioning in the name of creativity and preparation—with readers happily consuming them in similar ways—makes cookbooks an exemplary model for democratic politics.
Guide to Sources for Agricultural and Biological Research
Author | : J. Richard Blanchard,Lois Farrell |
Publsiher | : Univ of California Press |
Total Pages | : 748 |
Release | : 2023-07-28 |
Genre | : Science |
ISBN | : 9780520328730 |
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This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.
History of Soybeans and Soyfoods in the United Kingdom and Ireland 1613 2015
Author | : William Shurtleff; Akiko Aoyagi |
Publsiher | : Soyinfo Center |
Total Pages | : 1726 |
Release | : 2015-06-14 |
Genre | : Electronic Book |
ISBN | : 9781928914761 |
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The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 333 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
Food in Time and Place
Author | : Paul Freedman,Joyce E. Chaplin,Ken Albala |
Publsiher | : University of California Press |
Total Pages | : 420 |
Release | : 2014-10-31 |
Genre | : Cooking |
ISBN | : 9780520283589 |
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Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
The Taste of American Place
Author | : Barbara G. Shortridge,James R. Shortridge |
Publsiher | : Rowman & Littlefield Publishers |
Total Pages | : 309 |
Release | : 1999-09-01 |
Genre | : Social Science |
ISBN | : 9781461645788 |
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Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives. Drawing on a range of disciplines_including sociology, anthropology, folklore, geography, history, and nutrition_the editors have selected a group of engaging essays to help students explore the idea of food as a window into American culture. The editors' general introductory essay offers an overview of current scholarship, and part introductions contextualize the readings within each section. This lively reader will be a valuable supplement for courses on American culture across the social sciences.