Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
All Manners of Food
So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
Gilded Butterflies
None
The Shortest Journey
None
Consuming Passions
In this history of the English appetite, Pullar charts the development of the art of cooking, drawing surprising parallels between eating habits, religion and sex.
The Seven Levels of Healing
What is spiritual healing? How does it work? Can anyone do it? In this classic guide, Lilla Bek and Philippa Pullar explain how spiritual healing connects the body back to its spiritual roots, allowing the healing process to take place. To activate this process, the healer directs energies to the patient. Spiritual healing draws upon the ancient wisdom of the chakras as a complement to orthodox medicine, and can enhance the work of doctors by allowing the sick to tap into their own resources, triggering within themselves a return to health. We all have the potential to heal: Bek and Pullar describe how to train and develop your own healing capacities in order to become a healer yourself.
The Fat of the Land
Proceedings of the Oxford Symposium on Food and Cooking for the year 2002. The subject is The Fat of the Land.
A History of Cooks and Cooking
Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food.Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), Symons sets out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt, and Persia, to medieval English cookshops and southeast Asian street markets, to palace kitchens, diners, and to modern fast-food eateries.Symons samples conceptions and percep...
Maiden Tribute
Maiden Tribute: A Life of W. T. Stead This journalist who communicated with his Senior Partner instantaneously, whose ecumenical advance beyond his epoch still startles his readers, throughout his life retained his Whitmanesque individualism and rugged speech. W. T. Stead frequently scoffed at the Anglican Sunday prayers that instructed God how to direct the affairs of the world. If God did not comply, it was not for want of pious instruction. Anglicans were wanting, and most of his late Victorian-Edwardian world was Anglican. W. T. Stead (1849-1912) was a Nonconforrmist with and without the capital n. Had he been born with a wooden spoon in his mouth, it meant only that God needed his help ...
The Viandier of Taillevent
This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.
National Union Catalog
Includes entries for maps and atlases.
