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Author : Tom Jaine
Release : 1989
Genre : Cookery
Kind : eBook
Book Rating : 424/5 ( reviews)
Book Synopsis Oxford Symposium on Food & Cookery, 1988 by : Tom Jaine
Download or read book Oxford Symposium on Food & Cookery, 1988 written by Tom Jaine. This book was released on 1989. Available in PDF, EPUB and Kindle. Book excerpt: The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.
Author :
Release : 1989
Genre : Cooking
Kind : eBook
Book Rating : /5 ( reviews)
Book Synopsis Oxford Symposium on Food & Cookery, 1988 the Cooking Pot: Proceedings by :
Download or read book Oxford Symposium on Food & Cookery, 1988 the Cooking Pot: Proceedings written by . This book was released on 1989. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mark McWilliams
Release : 2014-07-01
Genre : Business & Economics
Kind : eBook
Book Rating : 401/5 ( reviews)
Book Synopsis Food & Material Culture by : Mark McWilliams
Download or read book Food & Material Culture written by Mark McWilliams. This book was released on 2014-07-01. Available in PDF, EPUB and Kindle. Book excerpt: Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.
Author : Tom Jaine
Release : 1987
Genre : Congresses
Kind : eBook
Book Rating : 36X/5 ( reviews)
Book Synopsis Oxford Symposium on Food & Cookery, 1986 by : Tom Jaine
Download or read book Oxford Symposium on Food & Cookery, 1986 written by Tom Jaine. This book was released on 1987. Available in PDF, EPUB and Kindle. Book excerpt: The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Author : Bee Wilson
Release : 2012-10-09
Genre : Cooking
Kind : eBook
Book Rating : 326/5 ( reviews)
Book Synopsis Consider the Fork by : Bee Wilson
Download or read book Consider the Fork written by Bee Wilson. This book was released on 2012-10-09. Available in PDF, EPUB and Kindle. Book excerpt: Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.
