Taste : The Story of Britain Through Its Cooking - 13 Angebote vergleichen

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, Prominent Books.
Along the way, Kate Colquhoun asks and answers a fascinating range of questions from the weighty to the lighthearted. Did the Romans use pepper? How did the Black Death lead to the beginning of rural baking? Why was the sale of fruit banned in 1569? What linked roasted meats and morality in the 1790s? When did we move from serving everything at once to the succession of courses we know today? From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its various upheavals as much as the food we eat and the way we cook it. In an age of convenience and waste, in which Delia Smith has written a book telling us how to boil an egg and Jamie Oliver has become the guardian of our children's diets, Kate Colquhoun explores two thousand years of our rich culinary heritage, uncovering the ebb and flux of fashions that have both linked and distinguished different societies throughout the ages. Celebrating every aspect of the history of our cooking - from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and invention of ice cream, to Dickensian dinner-party excess and the exponential growth of frozen food - "Taste" tells an intimate as well as formal story as rich and diverse as a five-course banquet. Filled with unusual facts and beautifully illustrated, it is as much about the invisible hoards who influence cookery as about culinary stars and equipment. It is nothing less than an involving and immediate history of the British people, told through the ways we have prepared and shared food down the centuries. Hardcover, Ausgabe: 1st, Label: Bloomsbury Publishing PLC, Bloomsbury Publishing PLC, Produktgruppe: Book, Publiziert: 2007-10-01, Studio: Bloomsbury Publishing PLC, Verkaufsrang: 3654625.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, betterworldbooks_.
Along the way, Kate Colquhoun asks and answers a fascinating range of questions from the weighty to the lighthearted. Did the Romans use pepper? How did the Black Death lead to the beginning of rural baking? Why was the sale of fruit banned in 1569? What linked roasted meats and morality in the 1790s? When did we move from serving everything at once to the succession of courses we know today? From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its various upheavals as much as the food we eat and the way we cook it. In an age of convenience and waste, in which Delia Smith has written a book telling us how to boil an egg and Jamie Oliver has become the guardian of our children's diets, Kate Colquhoun explores two thousand years of our rich culinary heritage, uncovering the ebb and flux of fashions that have both linked and distinguished different societies throughout the ages. Celebrating every aspect of the history of our cooking - from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and invention of ice cream, to Dickensian dinner-party excess and the exponential growth of frozen food - "Taste" tells an intimate as well as formal story as rich and diverse as a five-course banquet. Filled with unusual facts and beautifully illustrated, it is as much about the invisible hoards who influence cookery as about culinary stars and equipment. It is nothing less than an involving and immediate history of the British people, told through the ways we have prepared and shared food down the centuries. Hardcover, Ausgabe: 1st, Label: Bloomsbury Publishing PLC, Bloomsbury Publishing PLC, Produktgruppe: Book, Publiziert: 2007-10-01, Studio: Bloomsbury Publishing PLC, Verkaufsrang: 3654625.

Lieferung aus: Vereinigte Staaten von Amerika, E-Book zum download.
History, From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the food we eat and the way we prepare it. In this involving history of the British people, Kate Colquhoun celebrates every aspect of our cuisine from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the invention of ice cream, to Dickensian dinner-party excess and the growth of frozen food. Taste tells a story as rich and diverse as a five-course dinner.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, RAREWAVES-IMPORTS.
From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the food we eat and the way we prepare it. In this involving history of the British people, Kate Colquhoun celebrates every aspect of our cuisine from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the invention of ice cream, to Dickensian dinner-party excess and the growth of frozen food. Taste tells a story as rich and diverse as a five-course dinner., Paperback, Label: Bloomsbury USA, Bloomsbury USA, Produktgruppe: Book, Publiziert: 2011-09-13, Freigegeben: 2011-09-13, Studio: Bloomsbury USA, Verkaufsrang: 865794.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, greener_books_london.
From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the food we eat and the way we prepare it. In this involving history of the British people, Kate Colquhoun celebrates every aspect of our cuisine from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the invention of ice cream, to Dickensian dinner-party excess and the growth of frozen food. Taste tells a story as rich and diverse as a five-course dinner., Paperback, Label: Bloomsbury USA, Bloomsbury USA, Produktgruppe: Book, Publiziert: 2011-09-13, Freigegeben: 2011-09-13, Studio: Bloomsbury USA, Verkaufsrang: 865794.

Lieferung aus: Vereinigte Staaten von Amerika, plus shipping, Shipping area: DOM.
Von Händler/Antiquariat, Owls Books, OH, Toledo, [RE:4].
Light rubbing wear to cover, spine and page edges. Very minimal writing or notations in margins not affecting the text. Possible clean ex-library copy, with their stickers and or stamp(s). Hardcover.

Lieferung aus: Vereinigte Staaten von Amerika, Free shipping.
Von Händler/Antiquariat, OwlsBooks [51218811], Toledo, OH, U.S.A.
Light rubbing wear to cover, spine and page edges. Very minimal writing or notations in margins not affecting the text. Possible clean ex-library copy, with their stickers and or stamp(s).

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days, Real shipping costs can differ.
Von Händler/Antiquariat, worldreaders.
A fascinating history of how Britain learned to cook, from prehistory to the modern age. Written with a storyteller's flair and packed with astonishing facts, Taste is a sumptuous social history of Britain told through the development of its cooking. It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British; it covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking―which is, of course, the history that led up to American colonial cooking as well―Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play., Hardcover, Edition: 1st US Edition, Label: Bloomsbury USA, Bloomsbury USA, Product group: Book, Published: 2007-10-30, Release date: 2007-10-30, Studio: Bloomsbury USA, Sales rank: 1352059.

Lieferung aus: Vereinigte Staaten von Amerika, Lagernd, zzgl. Versandkosten.
A fascinating history of how Britain learned to cook, from prehistory to the modern age. Written with a storyteller's flair and packed with astonishing facts, "Taste "is a sumptuous social history of Britain told through the development of its cooking. It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British; it covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking--which is, of course, the history that led up to American colonial cooking as well--"Taste "shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.

Lieferung aus: Vereinigte Staaten von Amerika, Lagernd, zzgl. Versandkosten.
A fascinating history of how Britain learned to cook, from prehistory to the modern age. Written with a storyteller's flair and packed with astonishing facts, "Taste "is a sumptuous social history of Britain told through the development of its cooking. It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British; it covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking--which is, of course, the history that led up to American colonial cooking as well--"Taste "shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.