Encyclopedia of Kitchen History

ISBN-13: 9781579583804 / Angielski / Twarda / 2004 / 696 str.

Mary Ellen Snodgrass

Opis

This two-volume encyclopedia provides an overview of the evolution of foods and cooking styles, food storage, utensils, and equipment from pre-history to the present day. This encyclopaedia presents an A-to-Z overview of some 400 topics ranging from inventors like Alfred Fuller and Nils Dalen and such authors as Isabella Beeton and Charles Elme Francatelli, to baking, convenience foods, vermin, Roman cookery, Bakelite, ramadas, dumas, and genetic modification of food.

Recenzje

'Larger public and academic libraries, especially those with a demand for resources in the culinary arts, will want to consider this work.' - Library Journal
'Provides interesting historical perspectives on one of the most popular parts of anyone's home.' - Against the Grain
'The book is fascinating to browse... Recommended.' - Choice
'Snodgrass offers a resource text for students, teachers, historians, researchers, librarians, and chefs...' - Reference & Research Book News
'A prolific writer, Snodgrass gives us a reference source that covers the historical evolution of the kitchen and its roles in different societies... This resource would be useful in most culinary reference collections... Students, teachers, historians, anthropologists, and others studying at a college or trade school with a major in home economics or at a culinary school will find this resource most useful.' - American Reference Books Annual
'The scope of this guide is worldwide and encompasses much of human history... The author's chatty style and depth of detail is both entertaining and informative... Frequent cross-cultural comparisons are thought-provoking... This guide is suitable for both academic and public libraries.' - Lawrence Looks at Books, Gale Reference Reviews

Spis treści

Selected Entries include: Acton, Elizabeth Air Conditioning Aphrodisiacs Baby Food Baking Banquets Birdseye, Clarence Bread Candles Cannibalism Chafing Dish Cheese Communal Meal Detergent Drying Foods Eggs Etiquette Farmer, Fannie Feng Shui Frontier Kitchens Garbage Glasse, Hannah Grog Hines, Duncan Honey Ice Cream Ironwork Japan Ware Kellogg, John Harvey Kimch'i Kitchen Gardening Lamps and Lights Linens Maillard Reaction Microwaving Mixers and Blenders Mortar and Pestle Needles, Kitchen Oil (as Food) Open-Hearth Cooking Pewter Plastics Precious Metals Querns Ramada Refrigeration Roman Cookery Salt Sieves and Strainers Smoked Food Stone Boiling Taro Television Kitchens Ulu Vacuum Cleaners Water Weights and Measures Women's Magazines Yeast and many more

O autorze

Mary Ellen Snodgrass