by
Freedman, Paul H., 1949-
Call Number
641.309 FOO
Publication Date
2007
Summary
"[This book] is the first to apply the discoveries of food historians to the romantic appeal of food. Here are the accomplishments of civilizations, from prehistory to the present day, to the pleasures of dining ? ingredients, preparation and presentation."--Publisher website.
Format:
Books
Relevance:
2.4611
by
Paston-Williams, Sara, author.
Call Number
394.120941 PAS
Publication Date
1993
Summary
... 'tis very fine, but where d'ye sleep, or where d'ye dine? Blenheim Palace was still being built when this verse was composed in 1714. The author - possibly Alexander Pope or Jonathan Swift - was attacking the grandiloquent baroque style of architecture which placed dining rooms far from kitchens, making food stone cold before it even reached the table. The question posed is one that fascinates visitors to historic houses - in England and elsewhere. Sleeping habits and arrangements have changed comparatively little over the centuries, but cooking and eating have undergone revolution after revolution. Behind the curious ingredients and mysterious language of old cookbooks lies a completely different world, where the foods that we take for granted were often not available, food preparation, cooking and preservation were laborious tasks, and the art of dining reflected social attitudes far removed from modern practice. Sara Paston-Williams has used the great wealth of Britain's National Trust houses and records to produce this carefully researched book. She has tackled the huge subject chronologically, from the cavernous kitchens and great halls of medieval houses like Cotehele in Cornwall to the ingenious technology of late Victorian service areas such as that at Cragside in Northumberland, which produced food for ornate dining rooms and intimate parlors. Each chapter of The Art of Dining includes historical recipes, together with their modern adaptations. The result is a feast for the eye as well as a fascinating guide to all the arts of dining.
Format:
Books
Relevance:
1.8387
View Other Search Results
by
Fletcher, Nichola.
Call Number
641.013 FLE
Publication Date
2004
Format:
Books
Relevance:
1.4434
by
Smith, Jake
Call Number
ARC 642.4 SMI
Publication Date
2009
Summary
Based on original menu-cards from the tables of royalty and presidents, this volume looks inside the kitchens of the world's leaders and looks at how cooking for heads-of-state has changed over the past 150 years.
Format:
Books
Relevance:
1.2500
by
Strong, Roy, 1935-
Call Number
641.013 STR
Publication Date
2003 2002
Format:
Books
Relevance:
0.9449
Limit Search Results
Narrowed by: