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  • 1500-1799
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Pound Cake

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

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The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...A plain white-cake loaf whose name derives from the traditional weight of the ingredients—one pound of flour, one pound of butter, one pound of sugar, and one pound of eggs—although these measurements are generally not followed in most...

Europe Divided

Mack P. Holt

Mack Holt is Professor of History at George Mason University Author affiliation details are correct at time of print publication.

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Alcohol : A Social and Cultural History

Berg, 2006

Book chapter

...When historians of food and drink look at a map of Western Europe in the sixteenth century, they see a Europe divided between a largely beer (or ale) drinking culture in northern Europe, stretching from the British isles, across the North...

Turnover

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

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The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...A pastry filled with fruit preserves, chopped meat, or cooked sauce, in print since 1605...

Conclusion

Joan Thirsk

Joan Thirsk was the UK’s leading historian of agriculture. She was the author of Alternative Agriculture: A History. Author affiliation details are correct at time of print publication.

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Food in Early Modern England : Phases, Fads, Fashions 1500–1760

Hambledon Continuum, 2014

Book chapter

...Food history is a slippery subject that resists the historian’s urge to generalize. All people eat food, but they make their own individual choices. So how often do we read these days about a major change that is alleged to have taken place...

Introduction

B. Ann Tlusty

B. Ann Tlusty is Professor of History at Bucknell University, USA. Author affiliation details are correct at time of print publication.

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Alcohol in the Early Modern World : A Cultural History

Bloomsbury Academic, 2021

Book chapter

...The cultural history of alcohol in any period provides interesting windows into many larger historical questions while illuminating a world of details about daily life in a past era. For this volume, the authors have collectively targeted...

Yüan Mei

Food History: Critical and Primary Sources : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...Yüan Mei (1715–1797) is beyond all question the most popular writer of modern times. At the early age of nine he was inspired with a deep love for poetry, and soon became an adept at the art. Graduating in 1739, he was shortly afterwards...

Rich Food, Poor Food: Diet, Physiology and Social Rank

David Gentilcore

David Gentilcore is Professor of Early Modern History at the University of Leicester, UK. He is the author of Pomodoro! (2010) and Medical Charlatanism in Early Modern Italy (2006). Author affiliation details are correct at time of print publication.

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Food and Health in Early Modern Europe : Diet, Medicine and Society, 1450–1800

Bloomsbury Academic, 2015

Book chapter

...Introduction: Sumptuary legislation Jean Bruyérin-Champier echoed a common preoccupation of his age when he noted, in 1560, that ‘it cannot be doubted how everything that was created for necessity ended up by going beyond...

Tomato

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

Search for publications

The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...The fleshy, juicy, usually bright red fruit of the plant Lycopersicon esculentum. Tomatoes are used in a wide variety of ways—including fresh in salads, in sauces, as juice, and in other preparations. The word is from the Nahuatl tomatl...

The Anomic Consumer

Joanne Finkelstein

Joanne Finkelstein is Professor of Sociology at USQ, Australia and has previously held positions at the University of Sydney and Monash University in Australia and the University of Greenwich, UK. Author affiliation details are correct at time of print publication.

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Fashioning Appetite : Restaurants and the Making of Modern Identity

I.B.Tauris, 2014

Book chapter

...All the conditions of modern life – its material plenitude, its sheer crowdedness – conjoin to dull our sensory faculties. The painting by Patrick Caulfield, After Lunch (1975), depicts a resting figure, looking into an empty dining...

Healthy Food: Renaissance Dietetics, c.1450–c.1650

David Gentilcore

David Gentilcore is Professor of Early Modern History at the University of Leicester, UK. He is the author of Pomodoro! (2010) and Medical Charlatanism in Early Modern Italy (2006). Author affiliation details are correct at time of print publication.

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Food and Health in Early Modern Europe : Diet, Medicine and Society, 1450–1800

Bloomsbury Academic, 2015

Book chapter

...Introduction There is nothing more useful in medicine than knowing the qualities of the things that we use in life, whether to avoid those which are harmful or to take those which are beneficial. This is what has...