Kategoria BISAC: Cooking >> History

Hailed as a classic when initially published in 1961, Eat Not This Flesh was the first book that explored, from a historical and cultural perspective, taboos against eating certain kinds of flesh. Frederick J. Simoons's research remains original and invaluable, the only attempt of its kind to reconstruct the origin and spread of food avoidances while challenging current Western explanations. In this expanded and updated edition, Simoons integrates new research as he examines the use and avoidance of flesh foods-including beef, pork, chicken, and eggs, camel, dog, horse, and...

"Hideous Absinthe" boldly combines the art, literature, science, and social history of the nineteenth century to produce the story of a drink that came to symbolize both the high points of art and the depths of degeneration.
Jad Adams looks at the myths of absinthe and examines its influence on the artistic movements of the nineteenth century. He considers the work of Degas, Manet, and Picasso, who painted what are now considered masterpieces depicting absinthe drinkers. He examines the mystery of van Gogh s absinthe addiction and asks whether absinthe truly did contribute to the poetic...

Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present...

The period from the 1820s to 1890 was one of invention, new trends, and growth in the American food culture. Inventions included the potato chip and Coca-Cola. Patents were taken out for the tin can, canning jars, and condensed milk. Vegetarianism was promulgated. Factories and mills such as Pillsbury came into being, as did Quaker Oats and other icons of American food. This volume describes the beginnings of many familiar mainstays of our daily life and consumer culture. It chronicles the shift from farming to agribusiness. Cookbooks proliferated and readers will trace the modernization...

One of the greatest writers of all time, Jane Austen drew upon her domestic culture to color her works. Included in this book are more than 200 recipes for the many, many meals she alludes to throughout her writings. Recipes appear in modernized form, along with quotations from Austen's writings and excerpts from cookbooks of her era. Sure to entertain her numerous fans, the volume provides readers with recipes for such dishes as fried beef steaks, broiled mutton chops, roast pork loin, buttered crab or lobster, Stilton cheese, syrup of mulberries, almond pudding, French bread, mushroom...

These mouthwatering recipies are passed down through generations, from the shores of Italy to the old neighborhoods in New York City. Enjoy a whole range of dishes from Danny Aiellos' mother's Lentil Soup to Joe Mantegna's Mussels Mantegna. Also included are recipies from The Copacabana, Patsy's, and Lombardi's, as well as the sets of The Godfather and The Sopranos.