One of them, The Illustrated Encyclopedia of British Cooking: A Classic Collection of Best-Loved Traditional Recipes from the Countries of the British Isles with 1500 Beautiful Step-by-Step Photographs, published in 2010 by Lorenz BooNs ...
Publisher: Cambridge Scholars Publishing
Category: Social Science
The book offers a collection of papers that draw on contemporary developments in cultural studies in their discussions of postmillennial trends in works of Anglophone literature and media. The first section of the book, “Addressing the Theories of a New Cultural Paradigm”, comprises ten essays that present, respectively, performatist, metamodernist, digimodernist, and hypomodernist readings of selected texts in order to test the usefulness of recent theories in explorations of the new paradigm in literary, media and food studies. The papers cover a wide variety of genres, including the novel, the film, the documentary, the cookbook, the food magazine, and the food commercial, and present a number of themes which shed light on the nature of the new paradigm. The second part of the volume, “Mapping the Dynamics of a New Sensibility”, offers a wider perspective and presents seven papers that search for evidence of a new sensibility in selected examples of postmillennial texts. These contributions move beyond the frameworks of the theories explored in the first part in order to offer new perspectives in the contributors’ respective fields of interest.
History, Botany, Cuisine ... Culinary Fare In British cooking, sage is best known as the primary seasoning and flavoring ingredient in poultry stuffing and sausages, but in France and Italy it is often paired with pork.
The country has always been the largest, wealthiest, and most crowded region of Great Britain. ... THE ENGLISH LANGUAGE ENGLISH BREAKFAST Traditional English cooking is Because the British Empire was so vast, English is spoken worldwide ...
Publisher: Dorling Kindersley Ltd
Category: Juvenile Nonfiction
From dinosaurs to digital technology, DK's Children's Illustrated Encyclopedia is a must-have knowledge compendium exploring more than 380 topics. Help your child find out everything they need to know about anything with this fact-packed encyclopedia. Arranged from A-Z on subjects they need to know about, all illustrated with dramatic photos, cut-aways, charts and maps. DK's Children's Illustrated Encyclopedia is written in a clear and child-friendly style and has been fully updated to include recent space missions, scientific breakthroughs and the latest political, social and cultural events, so your child can keep fully up-to-date with what has been happening in the world. Perfect for projects or just for fun, this is the ultimate illustrated children's encyclopedia.
Historical Dictionary of Mormonism , BX 8605.5 The Encyclopedia of Sleep and Sleep Disorders , RC 547 Handbook of ... B 1246 The Visual Food Encyclopedia : The Definitive Practical Guide to Food and Cooking , TX 349 A Dictionary of Mind ...
Author: Allan Mirwis
Publisher: Greenwood Publishing Group
Category: Encyclopedias and dictionaries
This useful two-volume set will provide buyers of subject encyclopedias with a substantial amount of valuable information they can use in making their purchasing decisions. It will also provide all types of librarians and their patrons with a quick, one-stop method for locating the appropriate subject encyclopedias for their needs and for locating articles in the 100 encyclopedias. Librarians who specialize in bibliographic instruction will also find it to be a useful tool for teaching students how to locate needed information.
The Wellness Encyclopedia of Food and Nutrition: How to Buy, Store, and Prepare Every Variety of Fresh Food. ... “From Oats to Grits, Mutton to Pork: North British Food-ways in Southern Appalachia” in Savory Memories.
Author: Mark F. Sohn
Publisher: University Press of Kentucky
“The 80 recipes are important, but really, this is a food-studies book written for those who feel some nostalgia for, or connection to, Appalachia.” —Lexington Herald-Leader Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia’s food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best. “When you read these recipes for chicken and dumplings, country ham, fried trout, crackling bread, shuck beans, cheese grits casseroles, bean patties, and sweet potato pie your mouth will begin to water whether or not you have a connection to Appalachia.” —Loyal Jones, author of Appalachian Values “Offers everything you ever wanted to know about culinary mysteries like shucky beans, pawpaws, cushaw squash, and how to season cast-iron cookware.” —Our State “Tells how mountain people have taken what they had to work with, from livestock to produce, and provides more than recipes, but the stories behind the preparing of the food . . . The reading is almost as much fun as the eating, with fewer calories.” —Modern Mountain Magazine
Encyclopedia of Herbs FENNEL DESCRIPTION Fennel is a semihardy perennial , often cultivated as an annual , grown for ... The seventeenth - century British herbalist Culpeper wrote that all parts of the fennel plant “ are much used in ...
Author: Claire Kowalchik
Provides information on the history, uses, range, and characteristics of more than one hundred herbs, and offers tips on growing them
Some programs, such as the 1990s British food program The Two Fat Ladies and a few Food Network shows hosted by the Southern restaurateur Paula Deen from 2002 onward, flagrantly defy the idea of healthy ingredients and instead embrace ...
Author: Ken Albala
Publisher: SAGE Publications
The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.
In addition, some helpful translations of Italian culinary classics have become invaluable: Artusi, The Silver Spoon, Ada Boni's Talismano, and at last the immensely helpful Reader's Digest Illustrated Encyclopedia.
Author: Gillian Riley
Publisher: Oxford University Press
Here is an inspiring, wide-ranging A-Z guide to one of the world's best-loved cuisines. Designed for cooks and consumers alike, The Oxford Companion to Italian Food covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. Following in the footsteps of princes and popes, vagabond artists and cunning peasants, austere scholars and generations of unknown, unremembered women who shaped pasta, moulded cheeses and lovingly tended their cooking pots, Gillian Riley celebrates a heritage of amazing richness and delight. She brings equal measures of enthusiasm and expertise to her writing, and her entries read like mini-essays, laced with wit and gastronomical erudition, marked throughout by descriptive brilliance, and entirely free of the pompous tone that afflicts so much writing about food. The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information, from Anonimo Toscano, a medieval cookbook, to Bartolomeo Bimbi, a Florentine painter commissioned by Cosimo de Medici to paint portraits of vegetables, to Paglierina di Rifreddo, a young cheese made of unskimmed cows' milk, to zuppa inglese, a dessert invented by 19th century Neapolitan pastry chefs. Major topics receive extended treatment. The entry for Parmesan, for example, runs to more than 2,000 words and includes information on its remarkable nutritional value, the region where it is produced, the breed of cow used to produce it (the razza reggiana, or vacche rosse), the role of the cheese maker, the origin of its name, Molière's deathbed demand for it, its frequent and lustrous depiction in 16th and 17th century paintings, and the proper method of serving, where Riley admonishes: "One disdains the phallic peppermill, but must always appreciate the attentive grating, at the table, of parmesan over pasta or soup, as magical in its way as shavings of truffles." Such is the scope and flavor of The Oxford Companion to Italian Food. For anyone with a hunger to learn more about the history, culture and variety of Italian cuisine, The Oxford Companion to Italian Food offers endless satisfactions.
[Universal dictionary of practical cuisine: Illustrated encyclopedia of food hygiene. Modification of humans by food. 2nd ed. 4 vol.]. ... Societies occupying rooms in the Imperial Institute: British Women's Emigration Society, ...
Author: William Shurtleff
Publisher: Soyinfo Center
The world;s most comprehensive, we documented, and well illustrated book on this subject. With extensive index. 520 photographs and illustrations. Free of charge in digital format on Google Books.
Europe , including the British Isles and the Mediterranean region , it is also represented in the native floras of the ... In Europe , the young shoots , which after cooking are apparently harmless , are sometimes cooked and eaten like ...
Author: Thomas H. Everett
Publisher: Taylor & Francis
Comprehensive description & evaluation of horticulture as it is known & practiced in the US & Canada by amateurs & by professionals.
A comprehensive overview of the history of opera, organized chronologically by era, traces the evolution of the musical art form from the perspective of its social and cultural contexts and offers a detailed study of opera houses, stage and ...
Author: Stanley Sadie
Publisher: Watson-Guptill Publications
A comprehensive overview of the history of opera, organized chronologically by era, traces the evolution of the musical art form from the perspective of its social and cultural contexts and offers a detailed study of opera houses, stage and scene aspects, voice, musical techniques, performances, and popular melody as they relate to opera.
their advantage to hunter - gatherers who because the Japanese diet has become may be forced to survive for a period much more Western in nature , with without food is obvious . For Westerners higher meat and protein content . however ...
... to the British food The diplomatic history of the Lusitania Lusitania was so unfavourably compared . blockade of ... German government was illustrated a low level of tolerance for unAmericans of the danger of travelling on firm .
... by British food scholar Davidson takes the form of an oversized , color - illustrated encyclopedia , with an extensive bibliography , a global roundup of cooking methods and recipes , and upward of 80 double - page entries .
1985 Godden , Geoffrey A. An Illustrated Encyclopedia of British Pottery and Porcelain . 1989 Hickman , Peggy . ... Cookery Book . 1759 ; ed . Ann Haly , Southover Press , Lewes , 1988 Victoria and Albert Museum . Wedgwood .
Author: Susan Watkins
Publisher: Rizzoli International Publications
Category: Angleterre - Mœurs et coutumes - 18e siècle
The world of novelist Jane Austen was a place of unsurpassed elegance, beauty, and refinement. This book documents Jane Austen's world: Stoneleigh Abbey, quaint country retreats and stylish town houses. A Buyer's Directory, for those who want to recreate this era in their own homes is included.
For a recipe , see Morris , British and Irish Cooking , New York : Round the World ( 1972 ) , p . 39. What connection this may have with a billiard game is obscure ; the author would tip THE NEW ILLUSTRATED ENCYCLOPEDIA OF BILLIARDS.
Author: Michael Ian Shamos
Publisher: Globe Pequot
Category: Games & Activities
The most comprehensive book on the games played by forty million Americans. (SEE QUOTE.)
necessity for more plates, dishes, knives, forks, and spoons, than are usually to be found in any other than a very ... (Molokhovets 1992, 29) The text illustrated the boiler, brass spigot, hot plate, oven, and toaster attachment of the ...
Author: Mary Ellen Snodgrass
First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.