Encyclopedia of kitchen history
著者
書誌事項
Encyclopedia of kitchen history
Fitzroy Dearborn, an imprint of Taylor & Francis Group, 2004
大学図書館所蔵 全15件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Bibliography: p. 665-667
Includes index
内容説明・目次
内容説明
A space common to all peoples, the kitchen embodies the cultural history of domestic life: how people around the world acquire, prepare, cook, serve, eat, preserve, and store food; what foods we eat and why and when; what utensils, cutlery, decorations, furnishings, and appliances we create and use; what work, play, chores, services, and celebrations we perform. The history of the kitchen reflects human ingenuity solving problems posed by daily necessity and the human desire for social comfort and continuity. Kitchen history also tells us much about our interaction with others and with other cultures as well. From the history of beer, cooking stones, ergonomics, medieval kitchens, Roman cookery, pasta, and chopsticks to inventors such as Nils Dalen and George Washington Carver and cookbook authors such as Isabella Beeton and Julia Child, this A-Z Encyclopedia presents almost 300 wide-ranging entries that detail the culinary history of each topic. The Encyclopedia of Kitchen History features: *See Alsos which lead the reader to pertinent entries *Useful Sources section at the end of entries that compiles a list of books, CDs, journals, newspapers, and online databases and news sources for further research *An appendix of Common Sources- the most helpful resources on domestic histories *Numerous illustrations that explain and communicate the vibrancy of domestic culture *Thorough, analytic index that directs the reader to the people, writings, recipes, inventions, processes, and foodstuffs that make up kitchen history. From the discovery of fire to the latest space mission, the Encyclopedia of Kitchen History brings together the rich diversity of kitchen history in one accessible volume. Students, researchers, scholars, and culinary aficionados- from beginners to experts- will find this Encyclopedia to be a fascinating look into the history of the kitchen from the foodstuffs prepared to the tools and implements used as well as the innovators who shaped its function and utility.
目次
Selected Entries include: Acton, Elizabeth Air Conditioning Aphrodisiacs Baby Food Baking Banquets Birdseye, Clarence Bread Candles Cannibalism Chafing Dish Cheese Communal Meal Detergent Drying Foods Eggs Etiquette Farmer, Fannie Feng Shui Frontier Kitchens Garbage Glasse, Hannah Grog Hines, Duncan Honey Ice Cream Ironwork Japan Ware Kellogg, John Harvey Kimch'i Kitchen Gardening Lamps and Lights Linens Maillard Reaction Microwaving Mixers and Blenders Mortar and Pestle Needles, Kitchen Oil (as Food) Open-Hearth Cooking Pewter Plastics Precious Metals Querns Ramada Refrigeration Roman Cookery Salt Sieves and Strainers Smoked Food Stone Boiling Taro Television Kitchens Ulu Vacuum Cleaners Water Weights and Measures Women's Magazines Yeast and many more
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