Encyclopedia of Kitchen History
Author: Mary Ellen Snodgrass
A space common to all peoples, the kitchen embodies the cultural history of domestic life: how people around the world acquire, prepare, cook, serve, eat, preserve, and store food; what foods we eat and why and when; what utensils, cutlery, decorations, furnishings, and appliances we create and use; what work, play, chores, services, and celebrations we perform. The history of the kitchen reflects human ingenuity solving problems posed by daily necessity and the human desire for social comfort and continuity. Kitchen history also tells us much about our interaction with others and with other cultures as well.
From the history of beer, cooking stones, ergonomics, medieval kitchens, Roman cookery, pasta, and chopsticks to inventors such as Nils Dalén and George Washington Carver and cookbook authors such as Isabella Beeton and Julia Child, this A-Z Encyclopedia presents almost 300 wide-ranging entries that detail the culinary history of each topic.
The Encyclopedia of KitchenHistory features:
*See Alsos which lead the reader to pertinent entries
*Useful Sources section at the end of entries that compiles a list of books, CDs, journals, newspapers, and online databases and news sources for further research
*An appendix of Common Sources- the most helpful resources on domestic histories
*Numerous illustrations that explain and communicate the vibrancy of domestic culture
*Thorough, analytic index that directs the reader to the people, writings, recipes, inventions, processes, and foodstuffs that make up kitchen history.
From the discovery of fire to thelatest space mission, the Encyclopedia of Kitchen History brings together the rich diversity of kitchen history in one accessible volume. Students, researchers, scholars, and culinary aficionados- from beginners to experts- will find this Encyclopedia to be a fascinating look into the history of the kitchen from thefoodstuffs prepared to the tools and implements used as well as the innovators who shaped its function and utility.
Library Journal
The kitchen is the key to understanding society. At least according to prolific reference author Snodgrass (Historical Encyclopedia of Nursing), who believes that the way in which individuals prepare, consume, and preserve foods reveals much about their cultures. With almost 300 alphabetically arranged entries, which range in length from a paragraph to several pages, Snodgrass covers the historical evolution of the kitchen and its roles in different societies, famous individuals such as cookbook authors and inventors, selected foods and comestibles, kitchen equipment and tools, and methods of food preparation, preservation, and storage. While this work is similar to Scribner's excellent three-volume Encyclopedia of Food and Culture, there are some differences. With its 600 contributions from a wide selection of culinary experts, Encyclopedia of Food and Culture offers detailed information on the cuisines of different countries and more entries on individual foods. Snodgrass focuses more on individuals in the culinary arts, especially those from other European countries and Asia, and includes more separate entries on various types of kitchen tools and equipment. Even when the same topic, such as bread or Eliza Leslie, is covered, there are enough subtle differences in style and content to merit the inclusion of both works in culinary reference collections, where budgets warrant. Bottom Line Public libraries with limited funds can still rely solely on The Oxford Companion to Food and Larousse Gastronomique for general culinary questions, but larger public and academic libraries, especially those with a demand for resources in the culinary arts, will want to consider this work.-John Charles, Scottsdale P.L., AZ Copyright 2004 Reed Business Information.
Table of Contents:
| A | ||
| Acton, Elizabeth | ||
| Air Conditioning | ||
| Akabori, Minekichi | ||
| Alcohol | ||
| Aluminum | ||
| Amanite Kitchens | ||
| Amish Kitchens | ||
| Amphora | ||
| Aphrodisiacs | ||
| Apicius, Caelius | ||
| Appert, Nicolas | ||
| Aprons | ||
| Archestratus | ||
| Automat | ||
| B | ||
| Babiche | ||
| Baby Food | ||
| Bain-marie | ||
| Bakelite | ||
| Baking | ||
| Baldwin, Bessie | ||
| Bamboo | ||
| Bananas | ||
| Banquets | ||
| Barbecue | ||
| Basketry | ||
| Beard, James | ||
| Beecher, Catharine Esther | ||
| Beer | ||
| Beeton, Isabella | ||
| Bellarmine | ||
| Bentz, Melitta | ||
| Birdseye, Clarence | ||
| Biscuit | ||
| Borden, Gail, Jr. | ||
| Bow Drill | ||
| Brass | ||
| Braziers | ||
| Bread | ||
| Brereton, Maud Adeline | ||
| Brooms, Brushes, and Mops | ||
| C | ||
| Cabinets and Cupboards | ||
| Caches | ||
| Camp Cookery | ||
| Can Openers | ||
| Candles | ||
| Candy | ||
| Canisters | ||
| Cannibalism | ||
| Canning | ||
| Careme, Marie-Antoine | ||
| Carver, George Washington | ||
| Cauldrons | ||
| Cereals | ||
| Chafing Dish | ||
| Chang Ch'ien | ||
| Charcoal | ||
| Cheese | ||
| Chests | ||
| Chickee | ||
| Child, Julia | ||
| Children in Kitchen History | ||
| Chinampa | ||
| Chocolate | ||
| Chopsticks | ||
| Chuckwagons | ||
| Churning | ||
| Clark, Ava Milam | ||
| Cleaver | ||
| Clock | ||
| Coal | ||
| Cochrane, Josephine | ||
| Coconut | ||
| Coffee | ||
| Coffeemaker | ||
| Colonial Kitchens, American | ||
| Communal Meal | ||
| Condiments and Seasonings | ||
| Convenience Foods | ||
| Cookbook | ||
| Cookie | ||
| Cooking Stone | ||
| Cookware | ||
| Cooperative Kitchens | ||
| Cording | ||
| Cork | ||
| Corn | ||
| Corson, Juliet | ||
| D | ||
| Dairying | ||
| Dalen, Nils Gustaf | ||
| David, Elizabeth | ||
| Design | ||
| Detergent | ||
| Digby, Kenelm | ||
| Dishwashing | ||
| Double Boiler | ||
| Drying Foods | ||
| Dutch Oven | ||
| Dyes and Colorants | ||
| E | ||
| Eggs | ||
| Electric Cookery and Appliances | ||
| Enamelware | ||
| Ergonomics | ||
| Escoffier, Georges-Auguste | ||
| Etiquette | ||
| Evelyn, John | ||
| F | ||
| Farmer, Fannie | ||
| Feng Shui | ||
| Fireplace | ||
| Fish and Shellfish | ||
| Fisher, M. F. K. | ||
| Flatware | ||
| Forcing Bag | ||
| Fork | ||
| Francatelli, Charles Elme | ||
| Frederick, Christine McGaffey | ||
| Frontier Kitchens | ||
| Fruit | ||
| Frying | ||
| G | ||
| Galley | ||
| Garbage | ||
| Garum | ||
| Gas | ||
| Gilbreth, Lillian Moller | ||
| Gilman, Charlotte Perkins | ||
| Glass | ||
| Glasse, Hannah | ||
| Gourd | ||
| Graham, Sylvester | ||
| Grater | ||
| Greens | ||
| Griddle | ||
| Grocery Store | ||
| Grog | ||
| H | ||
| Hale, Sarah Josepha | ||
| Hartley, Dorothy | ||
| Hay-Box Cookers | ||
| Herbs | ||
| Hines, Duncan | ||
| Home Economics | ||
| Hominy | ||
| Honey | ||
| Horn | ||
| Horno | ||
| I | ||
| Ice | ||
| Ice Cream | ||
| Insects, Reptiles, and Worms | ||
| Ironwork | ||
| J | ||
| Japan Ware | ||
| Jones, Amanda Theodosia | ||
| K | ||
| Keichline, Anna Wagner | ||
| Kellogg, John Harvey | ||
| Kellogg, Will Keith | ||
| Kettle | ||
| Kimch'i | ||
| Kitchen Business | ||
| Kitchen Cures | ||
| Kitchen Gardening | ||
| Kitchen Murders | ||
| Knives | ||
| Knox, Rose | ||
| Kosher Kitchens | ||
| Krupp, Alfred | ||
| L | ||
| La Varenne, Pierre Francois de | ||
| Lamps and Lights | ||
| Laundry | ||
| Leather | ||
| Leaves | ||
| Leslie, Eliza | ||
| Li, Hung Chang | ||
| Liebig, Justus von | ||
| Lihotzky, Grete Schutte | ||
| Linens | ||
| Linoleum | ||
| M | ||
| Maillard Reaction | ||
| Maltby, Lucy | ||
| Manioc | ||
| Mano and Metate | ||
| Maple Sugar | ||
| Margarine | ||
| Markham, Gervase | ||
| Marshall, Agnes | ||
| Masters, Sybilla Righton | ||
| Matches | ||
| Mead | ||
| Medicis, Catherine de | ||
| Medieval Kitchens | ||
| Metalwork | ||
| Microwaving | ||
| Military Kitchens | ||
| Milling | ||
| Mining and Logging Camp Kitchens | ||
| Mixers and Blenders | ||
| Mocucks | ||
| Molds | ||
| Molokhovets, Elena | ||
| Monastery Kitchens | ||
| Monel | ||
| Mongolian Hot Pot | ||
| Mortar and Pestle | ||
| Mushrooms | ||
| N | ||
| Needles, Kitchen | ||
| Nuts and Seeds | ||
| Nylon | ||
| O | ||
| Obentos | ||
| Oil (as Food) | ||
| Oilcloth | ||
| Ollas | ||
| Open-Hearth Cooking | ||
| Ovens | ||
| P | ||
| Paper | ||
| Papin, Denys | ||
| Parers | ||
| Pasta | ||
| Patten, Marguerite | ||
| Pemmican | ||
| Pennsylvania Dutch Kitchens | ||
| Pewter | ||
| Pickles | ||
| Pineapple | ||
| Pit Ovens | ||
| Plastics | ||
| Platina | ||
| Plunkett, Roy | ||
| Pomiane, Edouard de | ||
| Post, Charles William | ||
| Potatoes, Sweet Potatoes, and Yams | ||
| Pottery | ||
| Poultry | ||
| Precious Metals | ||
| Presses | ||
| Prison Kitchens | ||
| Pyrex | ||
| Q | ||
| Querns | ||
| R | ||
| Raffald, Elizabeth | ||
| Ramada | ||
| Randolph, Mary | ||
| Refrigeration | ||
| Renaissance Kitchens | ||
| Restaurant Kitchens | ||
| Rice | ||
| Rittenhouse, David | ||
| Roasting | ||
| Roman Cookery | ||
| Root Cellars | ||
| Rorer, Sarah Tyson | ||
| Rubber | ||
| Rumford, Count von | ||
| S | ||
| Sailland, Maurice Edmond | ||
| Salt | ||
| Sanitation | ||
| Sausage | ||
| Servants | ||
| Service a la francaise vs. service a la russe | ||
| Shaker Kitchens | ||
| Sieves and Strainers | ||
| Slaughtering | ||
| Slavery | ||
| Smoked Food | ||
| Soft Drinks | ||
| Soup | ||
| Soybeans | ||
| Soyer, Alexis | ||
| Space Kitchens | ||
| Spices | ||
| Spit Cooking | ||
| Spoons | ||
| Steaming | ||
| Steel | ||
| Stone Boiling | ||
| Stoves | ||
| Street Food | ||
| Sweeteners | ||
| T | ||
| Tables | ||
| Tagines | ||
| Taro | ||
| Tea | ||
| Teflon | ||
| Television Kitchens | ||
| Thermometers | ||
| Tinware | ||
| Treen | ||
| Tselementes, Nikolas | ||
| Tudor, Frederic | ||
| U | ||
| Ulu | ||
| V | ||
| Vacuum Cleaners | ||
| Vermin | ||
| Victorian Kitchens | ||
| W | ||
| Water | ||
| Weights and Measures | ||
| Wine | ||
| Wire | ||
| Witches' Kitchens | ||
| Woks | ||
| Women's Magazines | ||
| Wood | ||
| Y | ||
| Yeast | ||
| Young, Hannah |
Book review: Naked or Menopausia Sin Medicina
Niman Ranch Cookbook: From Farm to Table with America's Finest Meat
Author: Bill Niman
The Niman Ranch Cookbook traces the transformation of a modest family endeavor into a respected nationwide model of sustainable farming-one that is supported by more than 500 independent family farmers raising livestock according to Niman Ranch's strict animal husbandry protocols. Focusing on beef, pork, and lamb (with illustrated meat charts describing all majors cuts), the book introduces us to the Niman ranchers, their well-cared-for animals, and a fast-disappearing-but ultimately essential-way of living, eating, and doing business.
* Includes 40 recipes contributed by renowned chefs who champion Niman Ranch meats, including Frank Stitt, Mario Batali, and Suzanne Goin.
"Bill Niman's obsession for creating the best product possible has made his Niman Ranch meats a cut above the rest."
-Bon Appetit
"The Niman Ranch Cookbook shows what responsible, humane, nonagribusiness ranching can be . . . It's an instructive, well-told, and even inspiring story-and grateful chefs have contributed many good recipes."
-New York Times
Library Journal
This work is far from being just a cookbook. In nearly 100 pages, ranch founder Niman and San Francisco Chronicle food writer Fletcher describe the humane and natural methods used to raise the cattle, pigs, and lamb whose meat bears the Niman Ranch label. These animals are raised on family-owned and -operated farms that must meet exacting standards to qualify as suppliers. The Niman way calls for rotating fields to prevent soil erosion, avoiding hormones and antibiotics, and treating the animals respectfully, allotting plenty of space for them to graze. Most of the book's recipes come from renowned chefs who have used Niman meats; others come from the ranchers themselves. Though the beef, pork, and lamb are all-American, the recipes feature flavors from Mexico, the Middle East, France, Germany, Italy, and more. Each recipe comes with start-to-finish times, as many are slow-cooked bistro-type dishes. Illustrated meat charts and full-color food and location photographs are plentiful. This book will satisfy consumers interested in learning more about naturally raised meats and how to prepare and enjoy succulent meat dishes. Highly recommended.-Ann Weber, Bellarmine Coll. Preparatory Lib., San Jose, CA Copyright 2005 Reed Business Information.
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