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Cookery And Dining In Imperial Rome

Author : Apicius
ISBN : EAN:8596547369172
Genre : Cooking
File Size : 56. 94 MB
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DigiCat Publishing presents to you this special edition of "Cookery and Dining in Imperial Rome" by Apicius. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

Dinner In Rome

Author : Andreas Viestad
ISBN : 9781789146769
Genre : Cooking
File Size : 71. 98 MB
Format : PDF
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With a celebrated food writer as host, a delectable history of Roman cuisine and the world—served one dish at a time. “There is more history in a bowl of pasta than in the Colosseum,” writes Andreas Viestad in Dinner in Rome. From the table of a classic Roman restaurant, Viestad takes us on a fascinating culinary exploration of the Eternal City and global civilization. Food, he argues, is history’s secret driving force. Viestad finds deeper meanings in his meal: He uses the bread that begins his dinner to trace the origins of wheat and its role in Rome’s rise as well as its downfall. With his fried artichoke antipasto, he explains olive oil’s part in the religious conflict of sixteenth-century Europe. And, from his sorbet dessert, he recounts how lemons featured in the history of the Mafia in the nineteenth century and how the hunger for sugar fueled the slave trade. Viestad’s dinner may be local, but his story is universal. His “culinary archaeology” is an entertaining, flavorful journey across the dinner table and time. Readers will never look at spaghetti carbonara the same way again.

Mastering Stocks And Broths

Author : Rachael Mamane
ISBN : 9781603586573
Genre : Cooking
File Size : 21. 90 MB
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2018 James Bead Foundation Book Award Finalist, "Single Subject" Category “Top Ten Cookbook of 2017”—Booklist Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the introductions or appendices of cookbooks. Until now there has not been a comprehensive culinary guide to stocks in the canon, save for snippets here and there. Hard to believe, since most passionate home cooks and professional chefs know that using stocks and broths—both on their own and as the base for a recipe—can turn a moderately flavorful dish into a masterpiece. Mastering Stocks and Broths is the comprehensive guide to culinary stocks and broths that passionate home cooks and innovative chefs have all been waiting for. Rachael Mamane, a self-taught cook and owner of small-scale broth company Brooklyn Bouillon, is reminiscent of M. F. K. Fisher, Patience Gray, and Julia Child. She takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 complex and unique recipes incorporating stocks as foundational ingredients. Mastering Stocks and Broths includes a historical culinary narrative about stocks in the classic French technique as well as through the lens of other cultures around the world. Readers will learn about the importance of quality sourcing, the practical and health benefits of stocks and broths, and detailed methodology on how to develop, store, and use them in a home kitchen. The recipes place a playful emphasis on the value of zero waste, turning spent bones, produce seconds, and leftover animal fats into practical products to use around the home. Readers will turn to this book when they find themselves wondering what to do with the carcass of a store-bought roast chicken and they want to learn how to make every inch of their vegetables go further. Perhaps most important to remember: a good stock takes time. This is part of the pleasure—making stocks is meditative and meaningful, if you allow yourself the occasion. Building a stock often happens in the background of most kitchens—a smell that permeates a residence, a gentle warmth that radiates from the kitchen. Readers will be inspired by Mamane’s approach to truly slow cookery and her effervescent love for food itself.

Food And Famine In The 21st Century

Author : William A. Dando
ISBN : 9781598847307
Genre : Social Science
File Size : 86. 12 MB
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This comprehensive two-volume encyclopedia examines specific famines throughout history and contains entries on key topics related to food production, security and policies, and famine, giving readers an in-depth look at food crises and their causes, responses to them, and outcomes. * Contributions from professors at West Point, Rutgers University, and other universities and colleges; specialists at nutrition centers, hospitals, and the Population Reference Bureau; and the Food and Agriculture Organization's (FAO) World Food Day participants * Original data, diagrams, photographs, charts, and tables * Illustrations include maps, many designed by the author of the entry or book chapter; and graphics secured from U.S. government source material, UN publications, and historic texts * A "further readings" section accompanies each entry or book chapter * Concluding bibliographies at the end of each volume

A History Of British Baking

Author : Emma Kay
ISBN : 9781526757517
Genre : Cooking
File Size : 26. 31 MB
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The British have been baking for centuries. Here, for the first time, is a comprehensive account of how our relationship with this much-loved art has changed, evolved and progressed over time. Renowned food historian and author, Emma Kay, skillfully combines the related histories of Britain's economy, innovation, technology, health, cultural and social trends with the personal stories of many of the individuals involved with the whole process: the early pioneers, the recipe writers, the cooks, the entrepreneurs. The result is a deliciously fascinating read, one that will prove to be juicer than the juiciest of juicy baked goods.

Cooks And Other People

Author : Harlan Walker
ISBN : 9780907325727
Genre : Cookbooks
File Size : 20. 10 MB
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The Art Of Cooking

Author : Maestro Martino
ISBN : 9780520232716
Genre : Cooking
File Size : 63. 56 MB
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The original text of Maestro Martino of Como's treatise on Renaissance cookery is provided in this unusual cookbook that features fifty modernized recipes of the original dishes, accompanied by commentary that places the work within the context of the era.

The Aesthetics Of Food

Author : Kevin W. Sweeney
ISBN : 9781783487448
Genre : Philosophy
File Size : 78. 36 MB
Format : PDF
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A comprehensive and accessible introduction to the development of and current debates in the aesthetics of food and drink.

Regional Cuisines Of Medieval Europe

Author : Melitta Weiss Adamson
ISBN : 9781135308681
Genre : History
File Size : 69. 3 MB
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Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.

Dieting For An Emperor

Author : Grant
ISBN : 9789004377424
Genre : History
File Size : 38. 67 MB
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Diet for an Emperor presents the first translation into English of Books 1 and 4 of the Medical Compilations of Oribasius, together with a commentary assessing the medical theories behind this invaluable source of information on food and diet in the Roman Empire.

A Day In A Working Life 300 Trades And Professions Through History 3 Volumes

Author : Gary Westfahl
ISBN : 9781610694032
Genre : History
File Size : 70. 15 MB
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Ideal for high school and college students studying history through the everyday lives of men and women, this book offers intriguing information about the jobs that people have held, from ancient times to the 21st century. • Provides detailed, interesting essays describing more than 300 professions and occupations across a broad range of eras, including the 21st century, and from around the world, which will give readers a wider understanding of how people have supported themselves throughout time • Supplies historical primary documents that provide personal perspectives on past occupations • Offers fascinating information on how professions began, who did them, and continuity in occupations across time, such as that 18th-century journalists were often imprisoned for displeasing those in authority, and yet 21st-century U.S. journalists may still spend time in jail for refusing to reveal their sources

A Seven Year Cycle Reading Plan

Author : C.S. Fairfax
ISBN : 9781387592760
Genre : Reference
File Size : 87. 73 MB
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Read through time, enjoying the good, the better, and the best books from each of the seven eras below: Year 1: Ancient History to 476 A.D. Year 2: The Middle Ages, 477 to 1485 A.D. Year 3: The Age of Discovery, 1485-1763 A.D. Year 4: The Age of Revolution, 1764-1848 A.D. Year 5: The Age of Empire, 1849-1914 A.D. Year 6: The American Century, 1915-1995 A.D. Year 7: The Information Age, 1996- Present Day At the end of seven years, repeat! A Seven Year Cycle Reading Plan is a booklist compiled of hundreds of books from each era in history organized into categories of interest. This volume also includes copious room for you to add your own favorite titles!

The World Of Ancient Rome A Daily Life Encyclopedia 2 Volumes

Author : James W. Ermatinger
ISBN : 9781440829086
Genre : History
File Size : 71. 3 MB
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This study of Ancient Rome offers a fascinating glimpse of what Roman society was like—from fashion, to food, to politics and recreation—gathered from literary works, art, and archaeological remains. • Focuses on daily life rather than dates and wars, making for engaging content for all readers • Offers a bibliography of important works as well as online and print resources for further reading • Includes coverage of a breadth of topics ranging from performing arts to town planning and military uniforms to banquets • Features approximately 250 entries with topics arranged alphabetically • Connects to national standards for world history

Cooking In Ancient Civilizations

Author : Cathy K. Kaufman
ISBN : 0313332045
Genre : Cooking
File Size : 36. 27 MB
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Examines cooking as an integral part of Acient civilizations.

Roman Glass

Author : Stuart J. Fleming
ISBN : 0924171731
Genre : Art
File Size : 24. 3 MB
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Follow the way social attitudes and historical events—among them, slavery and materialism, wars and plagues—influenced how glassworking developed in the Roman world from the mid-first century B.C. to the late sixth century A.D. Woven into this story is the place of glassware in Roman everyday life, from the lady-of-the-house's cosmetic preparations each morning to the setting of table for the evening meal. Included are two special appendices: one considers the technology of ancient glassmaking, the other summarizes ancient opinions on the properties and merits of glass.

Secrets Of New England Cooking

Author : Ella Shannon Bowles
ISBN : 0486413675
Genre : Cooking
File Size : 81. 46 MB
Format : PDF
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800 "receipts" combine Early American cookery, Native American food, and continental influences: Vermont beef and kidney pie, oxbow Indian pudding, Down-East sour milk doughnuts, more.

Edible Flowers

Author : Mary Newman
ISBN : 9781780236841
Genre : Cooking
File Size : 23. 89 MB
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Most of us like to look at them, but why on earth would anyone want to eat them? As Constance L. Kirker and Mary Newman show in this book, however, flowers have a long history as a tasty ingredient in a variety of cuisines. The Greeks, Romans, Persians, Ottomans, Mayans, Chinese, and Indians all knew how to cook with them for centuries, and today contemporary chefs use them to add something special to their dishes. Edible Flowers is the fascinating history of how flowers have been used in cooking, from ancient Greek dishes to the today’s molecular gastronomy and farm-to-table restaurants. Looking at flowers’ natural qualities: their unique and beautiful appearance, their pungent fragrance, and their surprisingly good taste, Kirker and Newman proffer a bouquet of dishes—from soups to stews to desserts to beverages—that use them in interesting ways. Tying this culinary history into a larger cultural one, they show how flowers’ cultural, symbolic, and religious connotations have added value and meaning to dishes in daily life and special occasions. From fried squash blossoms to marigold dressings, this book rediscovers the flower not just as something beautiful but as something absolutely delicious.

Boston Cooking School Cook Book

Author : Mary Johnson Lincoln
ISBN : 0486291960
Genre : Cooking
File Size : 51. 62 MB
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Clearly written, extremely thorough volume revolutionized cooking in the 19th century, with hundreds of recipes ranging from baked goods, soups, salads, cakes and sauces to pastries, pies, poultry, fish and meat. Ground-breaking, culinary encyclopedia elevated cooking and related activities to an art form that could be practiced by even the most inexperienced homemaker. "Glimpse the culinary delights of the past with this wonderful cookbook. . . . This book is a treat for anyone who enjoys cooking or Americana."—Victorian Decorating & Lifestyle.

Around The Roman Table

Author : Patrick Faas
ISBN : 9781447231844
Genre : Cooking
File Size : 24. 61 MB
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A quirky and unusual historical cookery book, already a bestseller in Europe. Packed with fascinating anecdotes, and richly illustrated with witty quotes from classical authors, Around the Roman Table is a mouth-watering ride through the food of the ancient world and, as a recipe book, a step back in time. But it is not just the absence of gas-fired hobs and microwaves which make this such a unique experience. America had yet to be discovered, hence ingredients such as potatoes, tomatoes, red peppers and peanuts could not grace the Roman table. This lack of the staples of the European diet, was more than made up for by Roman appetite for foodstuffs we would scarcely feed our dogs. Fish eyes, pigs' ears, wombs, intestines and brains were all served, usually dressed in fiery pepper based sauces. Not all the recipes resort to such unusual fare and over 150 are reproduced here, especially adapted to allow modern cooks to revive ancient dishes in their own kitchens.

Plants Politics And Empire In Ancient Rome

Author : Annalisa Marzano
ISBN : 9781009100663
Genre : History
File Size : 39. 49 MB
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The book investigates the cultural and political dimension of Roman arboriculture and the associated movement of plants from one corner of the empire to the other. It uses the convergent perspectives offered by textual and archaeological sources to sketch a picture of large-scale arboriculture as a phenomenon primarily driven by elite activity and imperialism. Arboriculture had a clear cultural role in the Roman world: it was used to construct the public persona of many elite Romans, with the introduction of new plants from far away regions or the development of new cultivars contributing to the elite competitive display. Exotic plants from conquered regions were also displayed as trophies in military triumphs, making plants an element of the language of imperialism. Annalisa Marzano argues that the Augustan era was a key moment for the development of arboriculture and identifies colonists and soldiers as important agents contributing to plant dispersal and diversity.

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