Dining with the Georgians: A Delicious History by Emma Kay - HCDJ Brand New

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Artikelzustand
Neu: Neues, ungelesenes, ungebrauchtes Buch in makellosem Zustand ohne fehlende oder beschädigte ...
Type
Hardcover
Publication Name
Amberley Publishing
Item Height
9.25 inches
ISBN-10
144563628X
ISBN
9781445636283
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Amberley Publishing
ISBN-10
144563628X
ISBN-13
9781445636283
eBay Product ID (ePID)
12038355234

Product Key Features

Book Title
Dining with the Georgians : a Delicious History
Number of Pages
256 Pages
Language
English
Topic
Decorating, Social History, Regional & Ethnic / English, Scottish & Welsh, Modern / 19th Century
Publication Year
2014
Illustrator
Yes
Genre
Cooking, House & Home, History
Author
Emma Kay
Format
Hardcover

Dimensions

Item Weight
19 Oz
Item Length
9.2 in
Item Width
6.1 in

Additional Product Features

Intended Audience
Trade
Dewey Edition
23
Dewey Decimal
641.094109033
Synopsis
A cup of coffee and a slice of cake, a glossy book in hand to cook for friends, Sunday lunch with the family at the local pub - most of us take these simple everyday pleasures for granted. But how did we learn to cook and what inspired us to get better at it? Today's food-obsessed culture has its roots in the Georgian period. Kay explores how, as a consequence of wider trade and travel, people living in Georgian Britain witnessed the emergence of new and exotic ingredients. They learnt about new styles of cooking and the types of apparatus needed to achieve these. Chefs were recruited from overseas to work in Britain's stately homes, taverns and inns. The number of men and women employed as pastry chefs and confectioners increased by almost 20,000 from the end of the Georgian to the middle of the Victorian period. The market for recipe books was prolific during the eighteenth and early nineteenth centuries. This was also a time of great invention and the beginning of mass consumerism. The first washing machine was developed, early refrigeration was refined, tin canning emerged and the first gas stove was patented long before Queen Victoria ascended the throne. Discover the real histories of our domestic and commercial kitchens, how Britain fell in love with food and how progress and invention in the culinary arts is largely attributed to the Georgians., A fascinating history of food, cooking and kitchenalia in the Georgian period, including contemporary recipes and colour illustrations and exploring how the Georgians have influenced our attitude to food today., A cup of coffee and a slice of cake, a glossy book in hand to cook for friends, Sunday lunch with the family at the local pub - most of us take these simple everyday pleasures for granted. But how did we learn to cook and what inspired us to get better at it?Today's food-obsessed culture has its roots in the Georgian period. Kay explores how, as a consequence of wider trade and travel, people living in Georgian Britain witnessed the emergence of new and exotic ingredients. They learnt about new styles of cooking and the types of apparatus needed to achieve these. Chefs were recruited from overseas to work in Britain's stately homes, taverns and inns. The number of men and women employed as pastry chefs and confectioners increased by almost 20,000 from the end of the Georgian to the middle of the Victorian period. The market for recipe books was prolific during the eighteenth and early nineteenth centuries. This was also a time of great invention and the beginning of mass consumerism. The first washing machine was developed, early refrigeration was refined, tin canning emerged and the first gas stove was patented long before Queen Victoria ascended the throne.Discover the real histories of our domestic and commercial kitchens, how Britain fell in love with food and how progress and invention in the culinary arts is largely attributed to the Georgians.
LC Classification Number
TX645

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