Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social InfluenceThe Food History Almanac covers 365 days of the year, with information and anecdotes relating to food history from around the world from medieval times to the present. The daily entries include such topics as celebrations; significant food-related moments in history from the fields of science and technology, exploration and discovery, travel, literature, hotel and restaurant history, and military history; menus from famous and infamous meals across a wide spectrum, from extravagant royal banquets to war rations and prison fare; birthdays of important people in the food field; and publication dates for important cookbooks and food texts and “first known” recipes. Food historian Janet Clarkson has drawn from her vast compendium of historical cookbooks, food texts, scholarly articles, journals, diaries, ships’ logs, letters, official reports, and newspaper and magazine articles to bring food history alive. History buffs, foodies, students doing reports, and curious readers will find it a constant delight. An introduction, list of recipes, selected bibliography, and set index, plus a number of period illustrations are added value. |
Contents
October | 949 |
November | 1065 |
December | 1177 |
Recipes | 1303 |
| 1309 | |
| 1311 | |
About the Author | 1323 |
September | 841 |
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Food History Almanac: Over 1,300 Years of World Culinary History ..., Volume 1 Janet Clarkson No preview available - 2014 |
Common terms and phrases
aboard American American Revolutionary War apple Australia From Ludwig bacon baked banquet beans beef beer biscuit boiled bottle bread breakfast Britain butter cake camp central Australia cheese chicken chocolate coffee cooking cream diary of Samuel dined dinner DISCOVERIES & INVENTIONS dish drink eaten Edward John Eyre eggs Endeavourjournal ofJoseph Banks England expedition in northern EXPLORERS & ADVENTURERS feast fish flour France fresh fruit half horses James Woodforde jelly John JOURNALS & LETTERS King London Ludwig Leichhardt’s journal meal meat menu Meriwether Lewis milk morning mutton nardoo night o’clock ofthe ounces overland expedition Patent peas pint pork potatoes pounds pudding quantity ration recipe rice roast salad salt Samuel Pepys sauce served ship soup stewed sugar supper supply sweet taste vegetables voyage wine World War II wrote