SirsiDynix Enterprise https://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dbreads$0026qf$003dSUBJECT$002509Subject$002509Cooking$002b$002528Gelatin$002529$002b--$002bHistory.$002509Cooking$002b$002528Gelatin$002529$002b--$002bHistory.$0026ps$003d300?dt=list 2024-05-18T07:24:20Z ent://SD_ILS/0/SD_ILS:152472 2024-05-18T07:24:20Z 2024-05-18T07:24:20Z by&#160;Brears, Peter.<br/>Call Number&#160;641.864209<br/>Publication Date&#160;2010<br/>Summary&#160;Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events.And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to<br/>Format:&#160;Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1977251">Click here to view book</a><br/> ent://SD_ILS/0/SD_ILS:31173 2024-05-18T07:24:20Z 2024-05-18T07:24:20Z by&#160;Brears, Peter C. D.<br/>Call Number&#160;641.864209 BRE<br/>Publication Date&#160;2010<br/>Format:&#160;Books<br/>