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Author: E. C. Spary Publisher: Cambridge University Press ISBN: 1107031052 Category : History Languages : en Pages : 431
Book Description
Feeding France shows how chemists navigated the French Revolution to become the first public food experts in an industrialising world.
Author: E. C. Spary Publisher: Cambridge University Press ISBN: 1107031052 Category : History Languages : en Pages : 431
Book Description
Feeding France shows how chemists navigated the French Revolution to become the first public food experts in an industrialising world.
Author: E. C. Spary Publisher: ISBN: 9781306857642 Category : Food industry and trade Languages : en Pages : 432
Book Description
Feeding France is the first comprehensive study of the French food industry in the decades surrounding the French Revolution of 1789. Though the history of gastronomy and the restaurant have been explored by scholars, few are aware that France was also one of the first nations to produce industrial foods. In this time of political and social upheaval, chemists managed to succeed both as public food experts and as industrial food manufacturers. This book explores the intersection between knowledge, practice and commerce which made this new food expertise possible, and the institutional and experimental culture which housed it. Ranging from the exigencies of Old Regime bread-making to the industrial showcasing of gelatine manufacture, Emma Spary rewrites the history of the French relationship with food to show that industrialisation and patrimonialism were intimately intertwined.
Author: E. C. Spary Publisher: Cambridge University Press ISBN: 1139952366 Category : History Languages : en Pages : 431
Book Description
Feeding France is the first comprehensive study of the French food industry in the decades surrounding the French Revolution of 1789. Though the history of gastronomy and the restaurant have been explored by scholars, few are aware that France was also one of the first nations to produce industrial foods. In this time of political and social upheaval, chemists managed to succeed both as public food experts and as industrial food manufacturers. This book explores the intersection between knowledge, practice and commerce which made this new food expertise possible, and the institutional and experimental culture which housed it. Ranging from the exigencies of Old Regime bread-making to the industrial showcasing of gelatine manufacture, E. C. Spary rewrites the history of the French relationship with food to show that industrialisation and patrimonialism were intimately intertwined.
Author: Karen Le Billon Publisher: Harper Collins ISBN: 0062103318 Category : Biography & Autobiography Languages : en Pages : 320
Book Description
French Kids Eat Everything is a wonderfully wry account of how Karen Le Billon was able to alter her children’s deep-rooted, decidedly unhealthy North American eating habits while they were all living in France. At once a memoir, a cookbook, a how-to handbook, and a delightful exploration of how the French manage to feed children without endless battles and struggles with pickiness, French Kids Eat Everything features recipes, practical tips, and ten easy-to-follow rules for raising happy and healthy young eaters—a sort of French Women Don’t Get Fat meets Food Rules.
Author: Stuart Stevens Publisher: ISBN: 9780349109947 Category : Europe Languages : en Pages : 265
Book Description
Tired of visiting countries with the worst food imaginable, political consultant and writer Stuart Stevens embarks on a gastronomic tour of Europe with a woman he barely knows and a Mustang that barely goes. The plan - to eat in all the 3 star Michelin restaurants in Europe on consecutive days.
Author: Emma C. Spary Publisher: ISBN: 9781139959810 Category : Food industry and trade Languages : en Pages : 418
Book Description
Feeding France shows how chemists navigated the French Revolution to become the first public food experts in an industrialising world.
Author: Clotilde Druelle Publisher: Springer ISBN: 3030055639 Category : History Languages : en Pages : 357
Book Description
This book examines the history of Herbert Hoover’s Commission for Relief in Belgium, which supplied humanitarian aid to the millions of civilians trapped behind German lines in Belgium and Northern France during World War I. Here, Clotilde Druelle focuses on the little-known work of the CRB in Northern France, crossing continents and excavating neglected archives to tell the story of daily life under Allied blockade in the region. She shows how the survival of 2.3 million French civilians came to depend upon the transnational mobilization of a new sort of diplomatic actor—the non-governmental organization. Lacking formal authority, the leaders of the CRB claimed moral authority, introducing the concepts of a “humanitarian food emergency” and “humanitarian corridors” and ushering in a new age of international relations and American hegemony.
Author: Gal Ventura Publisher: BRILL ISBN: 9004376755 Category : Art Languages : en Pages : 503
Book Description
Gal Ventura explores the ideological sources promoting maternal breast-feeding in modern Western society, through a survey of hundreds of artworks produced in France from the French Revolution to the beginning of the twentieth century.
Author: Andrea LeTard Publisher: Susan Schadt Press LLC ISBN: 9780997355970 Category : Cooking Languages : en Pages : 224
Book Description
Andrea's Cooktales: A Keepsake Cookbook. Learn New Recipes, Treasure Old Ones is the debut book of one of America's top 100 home cooks. This heirloom cookbook is meant to be savored, splattered, and shared. It features "New-Generation" Southern recipes that are unique, fun, and easy to follow. Special stories are behind every recipe, which will inspire your own memories and stories. Learn new recipes to add to your weekday as well as holiday meal rotations. From appetizers to dessert, recipes are both naughty (for splurging) and nice (for healthy eating). A notes section is included for cooking/food questions and answers, as well as journal areas to jot down stories and enter family recipes. The perfect gift book, it features a scuff-resistant hardcover, Smythe-sewn binding and a ribbon bookmark that will ensure it will be passed along for years. With delicious photography by Memphian Nicole Cole and a foreword by Memphis restaurateur and chef Jennifer Chandler.
Author: E. C. Spary
Author: E. C. Spary
Author: E. C. Spary
Author: E. C. Spary
Author: Karen Le Billon
Author: Stuart Stevens
Author: Emma C. Spary
Author: Clotilde Druelle
Author: Gal Ventura
Author: Rebecca Earle
Author: Andrea LeTard