Browse Titles - 58 results
See details
Acetaria: Discourse of Sallets (Second Edition)
written by John Evelyn, 1620-1706 (Privately Published, 1706), 83 page(s)
Discourse on the virtues of eating salads over meats.
Sample
written by John Evelyn, 1620-1706 (Privately Published, 1706), 83 page(s)
Description
Discourse on the virtues of eating salads over meats.
Field of Study
Food Studies Online
Content Type
Book
Author / Creator
John Evelyn, 1620-1706
Date Published / Released
1706
Publisher
Privately Published
Topic / Theme
Fruits, Vegetables, Herbs, spices, and flavorings, Herb gardens, Salads, Meats and poultry, Colonial Era (1650–1765)
×
See details
Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household (Ninth Revised and Enlarged Edition)
written by Aunt Babette, fl. 1880-1889 (New York, NY: Bloch Publishing, 1893, originally published 1893), 579 page(s)
A collection of recipes and hints for the housewife.
Sample
written by Aunt Babette, fl. 1880-1889 (New York, NY: Bloch Publishing, 1893, originally published 1893), 579 page(s)
Description
A collection of recipes and hints for the housewife.
Field of Study
Food Studies Online
Content Type
Cookbook
Author / Creator
Aunt Babette, fl. 1880-1889
Date Published / Released
1893
Publisher
Bloch Publishing
Topic / Theme
Cooking, Foods, Food preservation, Canning foods, Social events, Home management, The Gilded Age & Progressive Era (1876–1913), Americans
×
See details
Big History, Season 1, Episode 14, Rise of the Carnivores
directed by James Goldin, fl. 1995-2017; produced by Ryan T. Hurst, fl. 2003-2017, Flight 33 Productions, in Big History, Season 1, Episode 14 (New York, NY: A&E Television Networks, 2013), 22 mins
"Big History" puts a sci-fi spin on history by linking iconic events to our daily lives. What if every event in history is connected? Eating meat made us human ... by giving us bigger brains, better tools, and spoken language. The human need for beef has driven history across the hemispheres, but how did we turn...
Sample
directed by James Goldin, fl. 1995-2017; produced by Ryan T. Hurst, fl. 2003-2017, Flight 33 Productions, in Big History, Season 1, Episode 14 (New York, NY: A&E Television Networks, 2013), 22 mins
Description
"Big History" puts a sci-fi spin on history by linking iconic events to our daily lives. What if every event in history is connected? Eating meat made us human ... by giving us bigger brains, better tools, and spoken language. The human need for beef has driven history across the hemispheres, but how did we turn an ancient mega-beast into the cow we have today?
Field of Study
World History
Content Type
Documentary
Contributor
Ryan T. Hurst, fl. 2003-2017, Flight 33 Productions, Bryan Cranston, 1956-
Author / Creator
James Goldin, fl. 1995-2017
Date Published / Released
2013
Publisher
A&E Television Networks
Series
Big History
Speaker / Narrator
Bryan Cranston, 1956-
Topic / Theme
Animal illnesses, Cattle, Meats and poultry, Food habits, Imperialism and Colonialism, Prehistory to Early Civilizations (Up to 1000 BCE), Post-Classical Period (500–1450), Early Modern Period (1450–1750)
Copyright Message
Copyright 2016 A+E Networks. All Rights Reserved
×
See details
MEATS, POULTRY, AND GAME
written by Hugh Gowan, fl. 1980 and Judy Gowan, fl. 1980, in Alexander Street Ephemera Collection, of Alexander Street (Provided by Lizzyyoung Bookseller, http://lizzyoungbookseller.com/) (Alexandria, VA); in BLUE AND GREY COOKERY AUTHENTIC RECIPES FROM THE CIVIL WAR YEARS (Martinsburg, PA: Daisy Publishing, 1980, originally published 1980), 10-20
Cookbook featuring authentic Civil War recipes.
Sample
written by Hugh Gowan, fl. 1980 and Judy Gowan, fl. 1980, in Alexander Street Ephemera Collection, of Alexander Street (Provided by Lizzyyoung Bookseller, http://lizzyoungbookseller.com/) (Alexandria, VA); in BLUE AND GREY COOKERY AUTHENTIC RECIPES FROM THE CIVIL WAR YEARS (Martinsburg, PA: Daisy Publishing, 1980, originally published 1980), 10-20
Description
Cookbook featuring authentic Civil War recipes.
Field of Study
Food Studies Online
Content Type
Cookbook
Author / Creator
Hugh Gowan, fl. 1980, Judy Gowan, fl. 1980
Date Published / Released
1980
Publisher
Daisy Publishing
Topic / Theme
Cooking, Recipes, Meats and poultry, U.S. Civil War, 1861-1865, Civil War (1860–1865), Americans
×
See details
Boning; Cutting; and Cooking Smoked Ham for School Lunch
written by United States. Department of Agriculture. Food and Nutrition Service, in Records of the Food and Consumer Service (RG462). Food and Nutrition Service Child Nutrition Division (RG462.2). Records Relating to the School Lunch Program, 1940-1973, of United States. National Archives and Records Administration. Federal Records (Box 1, Folder 2, Recipe) (September 1952) , 8 page(s)
Pamphlet of instructions on boning, cutting, and cooking smoked hams. Produced by the USDA Production and Marketing Administration, Food Distribution Branch.
Sample
written by United States. Department of Agriculture. Food and Nutrition Service, in Records of the Food and Consumer Service (RG462). Food and Nutrition Service Child Nutrition Division (RG462.2). Records Relating to the School Lunch Program, 1940-1973, of United States. National Archives and Records Administration. Federal Records (Box 1, Folder 2, Recipe) (September 1952) , 8 page(s)
Description
Pamphlet of instructions on boning, cutting, and cooking smoked hams. Produced by the USDA Production and Marketing Administration, Food Distribution Branch.
Date Written / Recorded
September 1952, 1952
Field of Study
American History
Content Type
Cookbook
Author / Creator
United States. Department of Agriculture. Food and Nutrition Service
Topic / Theme
Meats and poultry, Food preparation, Post-war Era (1945–1960)
×
See details
Breakfast, Luncheon, and Tea
written by Marion Harland, 1830-1922, Common Sense in the Household (New York, NY: Charles Scribner's Sons, 1886, originally published 1886), 466 page(s)
Common sense in the household and American cooking.
Sample
written by Marion Harland, 1830-1922, Common Sense in the Household (New York, NY: Charles Scribner's Sons, 1886, originally published 1886), 466 page(s)
Description
Common sense in the household and American cooking.
Field of Study
Food Studies Online
Content Type
Cookbook
Author / Creator
Marion Harland, 1830-1922
Date Published / Released
1886
Publisher
Charles Scribner's Sons
Topic / Theme
Cooking, The Gilded Age & Progressive Era (1876–1913), Americans
×
See details
II.G. Important Foods from Animal Sources
written by Richard P. Palmieri, fl. 2000, Robert Hoffpauir, 1943-2002, James J. Parsons, 1915-1997, Peter R. Cheeke, fl. 2000, Richard F. Johnston, 1925-2014, Joy B. Sander, fl. 2000, Darna L. Dufour, fl. 2000, Stephen Beckerman, fl. 2000, Rosemary Luff, fl. 2000, Stanley John Olsen, 1919-2003, William J. Stadelman, 1917-2007, Kevin C. MacDonald, fl. 2000, Roger Blench, 1953-, Daniel W. Gade, 1936-2015, David R. Yesner, fl. 1989, Elizabeth A. Stephens, fl. 2000, Colin E. Nash, fl. 2000 and J. Allen Barksdale, fl. 2000; in The Cambridge World History of FoodThe Cambridge World History of Food (Volume One) (New York, NY: Cambridge University Press, 2015, originally published 2000)
An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of...
Sample
written by Richard P. Palmieri, fl. 2000, Robert Hoffpauir, 1943-2002, James J. Parsons, 1915-1997, Peter R. Cheeke, fl. 2000, Richard F. Johnston, 1925-2014, Joy B. Sander, fl. 2000, Darna L. Dufour, fl. 2000, Stephen Beckerman, fl. 2000, Rosemary Luff, fl. 2000, Stanley John Olsen, 1919-2003, William J. Stadelman, 1917-2007, Kevin C. MacDonald, fl. 2000, Roger Blench, 1953-, Daniel W. Gade, 1936-2015, David R. Yesner, fl. 1989, Elizabeth A. Stephens, fl. 2000, Colin E. Nash, fl. 2000 and J. Allen Barksdale, fl. 2000; in The Cambridge World History of FoodThe Cambridge World History of Food (Volume One) (New York, NY: Cambridge University Press, 2015, originally published 2000)
Description
An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunt...
An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated|their nutritional makeup and uses|and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labeling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text--over 1,000 in all--and additionally supplies thousands of common names and synonyms for those foods. The essays in this volume are the work of 220 experts in fifteen countries, in fields from agronomy to zoology. Every chapter is accompanied by bibliographical references. The volumes are organized in the following sections: 1. A determination of what our Paleolithic ancestors ate during their stay on the planet (over 99 percent of the time humankind has lived on earth). 6 chapters 2. An extensive treatment of the domestication and development of each of humankind's staple foods. 60 chapters 3. The history of our dietary liquids from beer through soft drinks to water. 13 chapters 4. Studies on the discovery of vitamins, minerals, proteins, fats, and the essential fatty acids along with a look at what they do for us. 37 chapters 5. A history of food and drink for all of the countries in the world. In addition there is a chapter on culinary history. 23 chapters 6. Historical issues involving human health, such as nutrition and mortality decline, height and nutrition, infection and nutrition. 18 chapters 7. Contemporary food-related policy issues are treated in this penultimate section of the work. Examples include chapters on food labeling, food biotechnology and the RDAs. 13 chapters 8. The last section of the work is a food-plant dictionary with over 1,000 entries that emphasize history and usage. The dictionary also includes over 4,000 synonyms for the names of plant food. Here readers well-informed about potatoes or asparagus can learn about lesser-known or strictly regional foods such as ackee or zamia and--among the thousands of synonyms provided--can discover that an aubergine is an eggplant, that 'swedes' are rutabagas, and that 'bulgar' comes from bulghur, which means 'bruised grain.'
Show more
Show less
Field of Study
Food Studies Online
Content Type
Chapter
Author / Creator
Richard P. Palmieri, fl. 2000, Robert Hoffpauir, 1943-2002, James J. Parsons, 1915-1997, Peter R. Cheeke, fl. 2000, Richard F. Johnston, 1925-2014, Joy B. Sander, fl. 2000, Darna L. Dufour, fl. 2000, Stephen Beckerman, fl. 2000, Rosemary Luff, fl. 2000, Stanley John Olsen, 1919-2003, William J. Stadelman, 1917-2007, Kevin C. MacDonald, fl. 2000, Roger Blench, 1953-, Daniel W. Gade, 1936-2015, Davi...
Richard P. Palmieri, fl. 2000, Robert Hoffpauir, 1943-2002, James J. Parsons, 1915-1997, Peter R. Cheeke, fl. 2000, Richard F. Johnston, 1925-2014, Joy B. Sander, fl. 2000, Darna L. Dufour, fl. 2000, Stephen Beckerman, fl. 2000, Rosemary Luff, fl. 2000, Stanley John Olsen, 1919-2003, William J. Stadelman, 1917-2007, Kevin C. MacDonald, fl. 2000, Roger Blench, 1953-, Daniel W. Gade, 1936-2015, David R. Yesner, fl. 1989, Elizabeth A. Stephens, fl. 2000, Colin E. Nash, fl. 2000, J. Allen Barksdale, fl. 2000
Show more
Show less
Date Published / Released
2000, 2015
Publisher
Cambridge University Press
Topic / Theme
Nutrition, Diet and food, Fish and seafood, Meats and poultry, Pre-Columbian Americas, to 1492, World War I & Jazz Age (1914–1928), The Sixties (1960–1974), The Gilded Age & Progressive Era (1876–1913), Revolutionary Era (1765–1789), Reconstruction (1866–1876), Post-war Era (1945–1960), Late 20th Century (1975–2000), Expansion & Sectionalism (1829–1859), Early National Era (1790–...
Nutrition, Diet and food, Fish and seafood, Meats and poultry, Pre-Columbian Americas, to 1492, World War I & Jazz Age (1914–1928), The Sixties (1960–1974), The Gilded Age & Progressive Era (1876–1913), Revolutionary Era (1765–1789), Reconstruction (1866–1876), Post-war Era (1945–1960), Late 20th Century (1975–2000), Expansion & Sectionalism (1829–1859), Early National Era (1790–1828), Discovery and Exploration (1492–1650), Depression & World War II (1929–1945), Colonial Era (1650–1765), Civil War (1860–1865)
Show more
Show less
Copyright Message
Copyright © 2000 Cambridge University Press
×
See details
The Cheese Reporter, Vol. 87, No. 49, Friday, July 31, 1964
edited by Harry A. Palmiter, 1922-2002, in Cheese Reporter, Vol. 87, no. 49, Friday, July 31, 1964 (Madison, WI: Cheese Reporter Publishing, 1964), 8 page(s)
Sample
edited by Harry A. Palmiter, 1922-2002, in Cheese Reporter, Vol. 87, no. 49, Friday, July 31, 1964 (Madison, WI: Cheese Reporter Publishing, 1964), 8 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Harry A. Palmiter, 1922-2002
Date Published / Released
1964-07-31, 1964
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Meats and poultry, Agricultural policy, Dairy products, Food industry, Trade and commerce, The Sixties (1960–1974)
Copyright Message
Copyright © 1964 Cheese Reporter Publishing Co.
×
See details
The Cheese Reporter, Vol. 87, No. 51, Friday, August 14, 1964
edited by Harry A. Palmiter, 1922-2002, in Cheese Reporter, Vol. 87, no. 51, Friday, August 14, 1964 (Madison, WI: Cheese Reporter Publishing, 1964), 10 page(s)
Sample
edited by Harry A. Palmiter, 1922-2002, in Cheese Reporter, Vol. 87, no. 51, Friday, August 14, 1964 (Madison, WI: Cheese Reporter Publishing, 1964), 10 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Harry A. Palmiter, 1922-2002
Date Published / Released
1964-08-14, 1964
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Agricultural policy, Meats and poultry, Dairy products, Food industry, Trade and commerce, The Sixties (1960–1974)
Copyright Message
Copyright © 1964 Cheese Reporter Publishing Co.
×
See details
Children's Wonder Book
in Alexander Street Ephemera Collection, of Alexander Street (Provided by Lizzyyoung Bookseller, http://lizzyoungbookseller.com/) (Alexandria, VA) (Philadelphia, PA: Wolf & Company, 1905), 11 page(s)
This pamphlet, Beech-Nut Packing Co., features advertisements for Beech-Nut meats and preserves and children's nursery rhymes.
Sample
in Alexander Street Ephemera Collection, of Alexander Street (Provided by Lizzyyoung Bookseller, http://lizzyoungbookseller.com/) (Alexandria, VA) (Philadelphia, PA: Wolf & Company, 1905), 11 page(s)
Description
This pamphlet, Beech-Nut Packing Co., features advertisements for Beech-Nut meats and preserves and children's nursery rhymes.
Field of Study
Food Studies Online
Content Type
Pamphlet
Date Published / Released
1905
Publisher
Wolf & Company
Topic / Theme
Meats and poultry
×
