Author: Elizabeth MoxonPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 58
Book Description
English Housewifery
Author: Elizabeth MoxonPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 58
Book Description
English Housewifery Exemplified in Above Four Hundred and Fifty Receipts Giving Directions for Most Parts of Cookery
Author: Elizabeth MoxonPublisher: Library of Alexandria
ISBN: 146550995X
Category : Fiction
Languages : en
Pages : 194
Book Description
English housewifery ... The thirteenth edition, corrected. (English housewifery improved ... The fifth edition.).
Author: Elizabeth MoxonEnglish Housewifery, exemplified ... Fourteenth edition, corrected. [With “English Housewifery improved, the seventh edition.”]
![English Housewifery, exemplified ... Fourteenth edition, corrected. [With “English Housewifery improved, the seventh edition.”] PDF](https://books.google.com/books/content/images/frontcover/5E0MmhUwfZ8C?fife=w80-h100)
Author: Elizabeth MoxonEnglish Housewifery ... The tenth edition, corrected. [Together with “English Housewifery improved; or, a Supplement to Moxon's Cookery. The third edition.”]
![English Housewifery ... The tenth edition, corrected. [Together with “English Housewifery improved; or, a Supplement to Moxon's Cookery. The third edition.”] PDF](https://books.google.com/books/content/images/frontcover/hLCFEjlT3I0C?fife=w80-h100)
Author: Elizabeth MoxonEnglish Cookery Books to the Year 1850
Author: Arnold Whitaker OxfordPublisher: BoD – Books on Demand
ISBN: 3368261428
Category : Fiction
Languages : en
Pages : 202
Book Description
Reprint of the original, first published in 1913.
Everything Elderberry
Author: Susannah ShmurakPublisher: Skyhorse
ISBN: 1510754008
Category : Health & Fitness
Languages : en
Pages : 218
Book Description
This book is for everyone from novices to advanced herbalists and contains everything you need to know to source elderberries and make the most potent and delicious natural remedies and treats. Used for centuries to fight illness, elderberries’ reputation as an effective home remedy for colds and flu has been borne out by numerous scientific studies. While elderberry syrup is perhaps this amazing berry’s best-known form, there is so much more we can make from flavorful elderberries! In addition to its flu-fighting superpowers, elderberry contains potent antioxidants that support long-term health. Elderberries make nutritious and tasty additions to baked goods, drinks, and all manner of treats. Once you get started making your own elderberry gummies and homemade beverages, you won’t want to stop! Everything Elderberry will introduce readers to the science behind elderberries, their traditional uses, what to know about growing and foraging elderberries, and how to prepare numerous mouthwatering elderberry and elderflower recipes. From simple teas, syrups, and tinctures, to jams, desserts, and wine, Everything Elderberry will have you hooked on these gorgeous gifts from Mother Nature! The recipes featured here include: Elderberry hard candies and cough drops Jams made with foraged elderberries, strawberries, and chia seeds Elderflower soda & kombucha Foraged berry oat muffins Elderberrry and elderflower tea & tinctures
A Revolution in Eating
Author: James E. McWilliamsPublisher: Columbia University Press
ISBN: 0231503482
Category : Cooking
Languages : en
Pages : 397
Book Description
A colorful, spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by unfamiliar animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as “fit for swine,” became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine. While a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a “culinary declaration of independence,” prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define the cuisine of the United States—a shift that imbued values that continue to shape the nation’s attitudes to this day. “A lively and informative read.” —TheNew Yorker
The Cookbook Library
Author: Anne WillanPublisher: Univ of California Press
ISBN: 0520244001
Category : Cooking
Languages : en
Pages : 344
Book Description
This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.
Subject Matter
Author: Joyce E. ChaplinPublisher: Harvard University Press
ISBN: 0674029437
Category : History
Languages : en
Pages : 430
Book Description
With this sweeping reinterpretation of early cultural encounters between the English and American natives, Joyce E. Chaplin thoroughly alters our historical view of the origins of English presumptions of racial superiority, and of the role science and technology played in shaping these notions. By placing the history of science and medicine at the very center of the story of early English colonization, Chaplin shows how contemporary European theories of nature and science dramatically influenced relations between the English and Indians within the formation of the British Empire. In Chaplin's account of the earliest contacts, we find the English--impressed by the Indians' way with food, tools, and iron--inclined to consider Indians as partners in the conquest and control of nature. Only when it came to the Indians' bodies, so susceptible to disease, were the English confident in their superiority. Chaplin traces the way in which this tentative notion of racial inferiority hardened and expanded to include the Indians' once admirable mental and technical capacities. Here we see how the English, beginning from a sense of bodily superiority, moved little by little toward the idea of their mastery over nature, America, and the Indians--and how this progression is inextricably linked to the impetus and rationale for empire.