Seeking the Historical Cook : Exploring Eighteenth-Century Southern Foodways /

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"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.

Détails bibliographiques
Auteur principal: Moss, Kay
Format: Électronique eBook
Langue:Inglés
Publié: Columbia, South Carolina : University of South Carolina Press, [2013]
Collection:Book collections on Project MUSE.
Sujets:
COOKING / History
Food habits.
Cooking, American > Southern style.
Cooking.
Food habits > Southern States > History > 18th century.
Cooking, American > Southern style > History > 18th century.
Cooking > Southern States > History > 18th century.
Southern States.
Cookbooks.
History.
Electronic books.
Accès en ligne:Texto completo

MARC

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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] 
264 3 |a Baltimore, Md. :  |b Project MUSE,   |c 2021 
264 4 |c ©[2013] 
300 |a 1 online resource (296 pages):   |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
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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 |a Description based on print version record. 
650 7 |a COOKING / History  |2 bisacsh 
650 7 |a Food habits.  |2 fast  |0 (OCoLC)fst00930807 
650 7 |a Cooking, American  |x Southern style.  |2 fast  |0 (OCoLC)fst01753233 
650 7 |a Cooking.  |2 fast  |0 (OCoLC)fst01754966 
650 0 |a Food habits  |z Southern States  |x History  |y 18th century. 
650 0 |a Cooking, American  |x Southern style  |x History  |y 18th century. 
650 0 |a Cooking  |z Southern States  |x History  |y 18th century. 
651 7 |a Southern States.  |2 fast  |0 (OCoLC)fst01244550 
655 7 |a Cookbooks.  |2 lcgft 
655 7 |a History.  |2 fast  |0 (OCoLC)fst01411628 
655 7 |a Cookbooks.  |2 fast  |0 (OCoLC)fst01752725 
655 7 |a Electronic books.   |2 local 
710 2 |a Project Muse.  |e distributor 
830 0 |a Book collections on Project MUSE. 
856 4 0 |z Texto completo  |u https://projectmuse.uam.elogim.com/book/82824/ 
945 |a Project MUSE - Custom Collection 

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