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Summary
Summary
First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Author Notes
Mary Ellen Snodgrass was born on February 29, 1944 in Wlimington, North Carolina. She is an award-winning author of textbooks and general reference works, and a former columnist for the Charlotte Observer. A member of Phi Beta Kappa, she graduated magna cum laude from the University of North Carolina at Greensboro and Appalachian State University, and holds degrees in English, Latin, psychology, and education of gifted children. She teaches English and Latin at Lenoir Rhyne University. In addition to her membership on the North Carolina Library Board, she serves the N.C. Humanities Commission as a traveling lecturer. She has also held jobs as a freelance writer for the Charlotte Observer along with being a columnist, and book reviewer for them. She has also worked on the Canadian Medical Association Journal, American Guidance Service, American Reference Books Annual and Cliffs Notes along with being a professor of Latin and English, Lenoir Rhyne University, 2008-2010. Her works include Michel Faber and Feminism: The Neo-Gothic Novel, Leslie Marmon Silko, The Civil War Era and Reconstruction: An Encyclopedia of Social, Political, Cultural, and Economic History, and World Food.
Reviews (3)
Booklist Review
This tribute to the history of the kitchen is a wonderful addition to reference material on domestic life. The breadth of topics, including the evolution of the chimney, the uses of fruit from the Pleistocene to the present, cutlery as a status symbol, salt, weights and measures, canisters, and cannibalism, offers more than a glimpse into the social and scientific aspects of the center of family and community life. The term kitchen0 is used in the broadest sense, encompassing campfires, galleys, and mess tents, among other variations. There are 300 entries, most with further reading lists. Length varies from around half a page for Manioc0 and Hines, Duncan0 to more than eight pages for Pottery.0 Coverage is global; however, Amanite kitchens; Colonial kitchens, American; Pennsylvania Dutch kitchens0 ; and similar entries help tip the balance toward the U.S. A bibliography of sources, including books, articles, databases, and Web sites, is a useful resource for those seeking more information on particular topics. Many of the older resources used in developing this encyclopedia are out of print, making this work more valuable as it carries the information forward. Fuller indexing would have enhanced the volume as a reference tool. Domestic history is every bit as important as political history, and this work is a synthesis of histories of people, mechanisms, implements, foodstuffs, and processes that developed in and about the kitchen and its activities. It occupies a unique niche among books on food, cooking, homemaking, and history of everyday life and is a recommended addition to most public and academic libraries. --Linda Loos Scarth Copyright 2005 Booklist
Choice Review
Taking for its subject the entire history of kitchens and anything that might have happened in them, this encyclopedia contains 300 entries on topics as diverse as cannibalism and brooms. Entries range in length from a few paragraphs to several pages, and each has a brief list of further readings. The volume has a general bibliography and a detailed index. The book is fascinating to browse. Curious about coffee filters? They were invented by Melitta Bentz of Dresden, Germany, who first marketed them from her kitchen. The book's usefulness as a reference source, however, seems limited. Although it covers subjects difficult to find elsewhere (e.g., logging camp kitchens), the range of topics is highly selective and arbitrary. Why an entry on bananas and not apples, or military kitchens but not farm kitchens? Snodgrass does not reveal why particular topics were chosen. A narrower focus covered more exhaustively might have been more useful, and the price is excessive. ^BSumming Up: Recommended. General and undergraduate libraries. D. Richards Minnesota State University--Mankato
Library Journal Review
The kitchen is the key to understanding society. At least according to prolific reference author Snodgrass (Historical Encyclopedia of Nursing), who believes that the way in which individuals prepare, consume, and preserve foods reveals much about their cultures. With almost 300 alphabetically arranged entries, which range in length from a paragraph to several pages, Snodgrass covers the historical evolution of the kitchen and its roles in different societies, famous individuals such as cookbook authors and inventors, selected foods and comestibles, kitchen equipment and tools, and methods of food preparation, preservation, and storage. While this work is similar to Scribner's excellent three-volume Encyclopedia of Food and Culture, there are some differences. With its 600 contributions from a wide selection of culinary experts, Encyclopedia of Food and Culture offers detailed information on the cuisines of different countries and more entries on individual foods. Snodgrass focuses more on individuals in the culinary arts, especially those from other European countries and Asia, and includes more separate entries on various types of kitchen tools and equipment. Even when the same topic, such as bread or Eliza Leslie, is covered, there are enough subtle differences in style and content to merit the inclusion of both works in culinary reference collections, where budgets warrant. Bottom Line Public libraries with limited funds can still rely solely on The Oxford Companion to Food and Larousse Gastronomique for general culinary questions, but larger public and academic libraries, especially those with a demand for resources in the culinary arts, will want to consider this work.-John Charles, Scottsdale P.L., AZ (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| A Acton, Elizabeth |
| Air Conditioning |
| Akabori, Minekichi |
| Alcohol |
| Aluminum |
| Amanite Kitchens |
| Amish Kitchens |
| Amphora |
| Aphrodisiacs |
| Apicius, Caelius |
| Appert, Nicolas |
| Aprons |
| Archestratus |
| Automat |
| B Babiche |
| Baby Food |
| Bain-marie |
| Bakelite |
| Baking |
| Baldwin, Bessie |
| Bamboo |
| Bananas |
| Banquets |
| Barbecue |
| Basketry |
| Beard, James |
| Beecher, Catharine Esther |
| Beer |
| Beeton, Isabella |
| Bellarmine |
| Bentz, Melitta |
| Birdseye, Clarence |
| Biscuit |
| Borden, Gail, Jr. |
| Bow Drill |
| Brass |
| Braziers |
| Bread |
| Brereton, Maud Adeline |
| Brooms, Brushes, and Mops |
| C Cabinets and Cupboards |
| Caches |
| Camp Cookery |
| Can Openers |
| Candles |
| Candy |
| Canisters |
| Cannibalism |
| Canning |
| Careme, Marie-Antoine |
| Carver, George Washington |
| Cauldrons |
| Cereals |
| Chafing Dish |
| Chang Ch'ien |
| Charcoal |
| Cheese |
| Chests |
| Chickee |
| Child, Julia |
| Children in Kitchen History |
| Chinampa |
| Chocolate |
| Chopsticks |
| Chuckwagons |
| Churning |
| Clark, Ava Milam |
| Cleaver |
| Clock |
| Coal |
| Cochrane, Josephine |
| Coconut |
| Coffee |
| Coffeemaker |
| Colonial Kitchens, American |
| Communal Meal |
| Condiments and Seasonings |
| Convenience Foods |
| Cookbook |
| Cookie |
| Cooking Stone |
| Cookware |
| Cooperative Kitchens |
| Cording |
| Cork |
| Corn |
| Corson, Juliet |
| D Dairying |
| Dalen, Nils Gustaf |
| David, Elizabeth |
| Design |
| Detergent |
| Digby, Kenelm |
| Dishwashing |
| Double Boiler |
| Drying Foods |
| Dutch Oven |
| Dyes and Colorants |
| E Eggs |
| Electric Cookery and Appliances |
| Enamelware |
| Ergonomics |
| Escoffier, Georges-Auguste |
| Etiquette |
| Evelyn, John |
| F Farmer, Fannie |
| Feng Shui |
| Fireplace |
| Fish and Shellfish |
| Fisher, M. F. K. |
| Flatware |
| Forcing Bag |
| Fork |
| Francatelli, Charles Elme |
| Frederick, Christine McGaffey |
| Frontier Kitchens |
| Fruit |
| Frying |
| G Galley |
| Garbage |
| Garum |
| Gas |
| Gilbreth, Lillian Moller |
| Gilman, Charlotte Perkins |
| Glass |
| Glasse, Hannah |
| Gourd |
| Graham, Sylvester |
| Grater |
| Greens |
| Griddle |
| Grocery Store |
| Grog |
| H Hale, Sarah Josepha |
| Hartley, Dorothy |
| Hay-Box Cookers |
| Herbs |
| Hines, Duncan |
| Home Economics |
| Hominy |
| Honey |
| Horn |
| Horno |
| I Ice |
| Ice Cream |
| Insects, Reptiles, and Worms |
| Ironwork |
| J Japan Ware |
| Jones, Amanda Theodosia |
| K Keichline, Anna Wagner |
| Kellogg, John Harvey |
| Kellogg, Will Keith |
| Kettle |
| Kimch'i |
| Kitchen Business |
| Kitchen Cures |
| Kitchen Gardening |
| Kitchen Murders |
| Knives |
| Knox, Rose |
| Kosher Kitchens |
| Krupp, Alfred |
| L La Varenne, Pierre Francois de |
| Lamps and Lights |
| Laundry |
| Leather |
| Leaves |
| Leslie, Eliza |
| Li, Hung Chang |
| Liebig, Justus von |
| Lihotzky, Grete Schutte |
| Linens |
| Linoleum |
| M Maillard Reaction |
| Maltby, Lucy |
| Manioc |
| Mano and Metate |
| Maple Sugar |
| Margarine |
| Markham, Gervase |
| Marshall, Agnes |
| Masters, Sybilla Righton |
| Matches |
| Mead |
| Medicis, Catherine de |
| Medieval Kitchens |
| Metalwork |
| Microwaving |
| Military Kitchens |
| Milling |
| Mining and Logging Camp Kitchens |
| Mixers and Blenders |
| Mocucks |
| Molds |
| Molokhovets, Elena |
| Monastery Kitchens |
| Monel |
| Mongolian Hot Pot |
| Mortar and Pestle |
| Mushrooms |
| N Needles, Kitchen |
| Nuts and Seeds |
| Nylon |
| O Obentos |
| Oil (as Food) |
| Oilcloth |
| Ollas |
| Open-Hearth Cooking |
| Ovens |
| P Paper |
| Papin, Denys |
| Parers |
| Pasta |
| Patten, Marguerite |
| Pemmican |
| Pennsylvania Dutch Kitchens |
| Pewter |
| Pickles |
| Pineapple |
| Pit Ovens |
| Plastics |
| Platina |
| Plunkett, Roy |
| Pomiane, Edouard de |
| Post, Charles William |
| Potatoes, Sweet Potatoes, and Yams |
| Pottery |
| Poultry |
| Precious Metals |
| Presses |
| Prison Kitchens |
| Pyrex |
| Q Querns |
| R Raffald, Elizabeth |
| Ramada |
| Randolph, Mary |
| Refrigeration |
| Renaissance Kitchens |
| Restaurant Kitchens |
| Rice |
| Rittenhouse, David |
| Roasting |
| Roman Cookery |
| Root Cellars |
| Rorer, Sarah Tyson |
| Rubber |
| Rumford, Count von |
| S Sailland, Maurice Edmond |
| Salt |
| Sanitation |
| Sausage |
| Servants |
| Service a la francaise vs. service a la russe |
| Shaker Kitchens |
| Sieves and Strainers |
| Slaughtering |
| Slavery |
| Smoked Food |
| Soft Drinks |
| Soup |
| Soybeans |
| Soyer, Alexis |
| Space Kitchens |
| Spices |
| Spit Cooking |
| Spoons |
| Steaming |
| Steel |
| Stone Boiling |
| Stoves |
| Street Food |
| Sweeteners |
| T Tables |
| Tagines |
| Taro |
| Tea |
| Teflon |
| Television Kitchens |
| Thermometers |
| Tinware |
| Treen |
| Tselementes, Nikolas |
| Tudor, Frederic |
| U Ulu |
| V Vacuum Cleaners |
| Vermin |
| Victorian Kitchens |
| W Water |
| Weights and Measures |
| Wine |
| Wire |
| Witches' Kitchens |
| Woks |
| Women's Magazines |
| Wood |
| Y Yeast |
| Young, Hannah |