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Seeking the historical cook : exploring eighteenth-century southern foodways /
"A guide to historical cooking techniques from eighteenth- and nineteenth-century receipt (recipe) books and an examination of how those methods can be used in kitches today"--Jacket
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Columbia, South Carolina :
University of South Carolina Press,
[2013]
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | JSTOR_on1243081056 | ||
| 003 | OCoLC | ||
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| 100 | 1 | |a Moss, Kay. | |
| 245 | 1 | 0 | |a Seeking the historical cook : |b exploring eighteenth-century southern foodways / |c Kay K. Moss. |
| 264 | 1 | |a Columbia, South Carolina : |b University of South Carolina Press, |c [2013] | |
| 300 | |a 1 online resource (xxi, 274 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references (pages 261-267) and index. | ||
| 505 | 0 | |a Part I. Discovering and recreating: a curious cook, that has a good fancy -- Chapter 1. Interpreting historical receipts -- Chapter 2. Developing an eighteenth-century mindset -- Part II. Cookery methods: this most noble art and mystery -- Chapter 3. From a pot of boiling water -- Chapter 4. With a good bed of coals -- Chapter 5. At the fireside -- Part III. Collected receipts: foods of our ancestors, ancestors of our foods -- Chapter 6. Soups, stews, and made dishes -- Chapter 7. Vegetables: salads, potherbs, sauces, meagre dishes -- Chapter 8. Special occasion foods -- Chapter 9. Miscellanies, musings, and whimsies -- Appendix A. Fireside advice -- Appendix B. Ingredients defined: equivalents, measures, weights -- Appendix C. Their usual and best food for breakfast and supper. | |
| 520 | 8 | |a "A guide to historical cooking techniques from eighteenth- and nineteenth-century receipt (recipe) books and an examination of how those methods can be used in kitches today"--Jacket | |
| 588 | 0 | |a Print version record. | |
| 590 | |a JSTOR |b Books at JSTOR Evidence Based Acquisitions | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 650 | 0 | |a Cooking |z Southern States |x History |y 18th century. | |
| 650 | 0 | |a Cooking, American |x Southern style |x History |y 18th century. | |
| 650 | 0 | |a Food habits |z Southern States |x History |y 18th century. | |
| 650 | 6 | |a Cuisine américaine du Sud |x Histoire |y 18e siècle. | |
| 650 | 6 | |a Habitudes alimentaires |z États-Unis (Sud) |x Histoire |y 18e siècle. | |
| 650 | 7 | |a COOKING |x History. |2 bisacsh | |
| 650 | 7 | |a Cooking |2 fast | |
| 650 | 7 | |a Cooking, American |x Southern style |2 fast | |
| 650 | 7 | |a Food habits |2 fast | |
| 651 | 7 | |a Southern States |2 fast | |
| 648 | 7 | |a 1700-1799 |2 fast | |
| 655 | 2 | |a Cookbook | |
| 655 | 7 | |a cookbooks. |2 aat | |
| 655 | 7 | |a Cookbooks |2 fast | |
| 655 | 7 | |a History |2 fast | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 655 | 7 | |a Livres de cuisine. |2 rvmgf | |
| 776 | 0 | 8 | |i Print version: |a Moss, Kay. |t Seeking the historical cook. |d Columbia, South Carolina : University of South Carolina Press, [2013] |z 9781611172591 |w (DLC) 2012045548 |w (OCoLC)828332518 |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.2307/j.ctv1hztr7v |z Texto completo |
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