She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs. And she tells the stories of the chefs, cookery book writers, gourmets and gluttons who have shaped public taste, from the salad-loving Catherine or Aragon to the foodies of today. Above all, she gives a vivid sense of what it was like to sit down to the meals of previous ages, whether an eighteenth-century labourer's breakfast or a twelve-course Victorian banquet or a lunch out during the Second World War.Insightful and entertaining by turns, this is a magnificent tour of nearly a thousand years of English cuisine, peppered with surprises and seasoned with Clarissa Dickson Wright's characteristic wit.

    Tracing the interaction between food and strategy, on both the military and home fronts, this title demonstrates how the issue of access to food was a driving force within Nazi policy and contributed to the decision to murder hundreds of thousands of 'useless eaters' in Europe.

    The first professionally written kosher cookbook of its kind is a moving compilation of food memories, stories about food and families, and recipes from Holocaust survivors from Poland, Austria, Germany, Hungary, Czechoslovakia, Romania, Russia, Ukraine, and Greece.

    Drawing on sources as diverse as the Talmud, Sholom Aleichem and the yizkor books that memorialize communities destroyed in the Holocaust, the authors have crafted an engaging "edible history" that endows their recipes with a powerful sense of time and place.

    The modern answer to the traditional herbal, this beautifully illustrated book shows you how easy it is to grow and use a wide range of safe, effective medicinal herbs at home. Discover how to treat everyday ailments with home-made tinctures, and syrups, and how to use food as medicine with delicious, seasonal herb-based soups, smoothies and juices, hot drinks, and salads that will soothe, calm, and heal.The book opens with step-by-step advice on how to source herbs: how to grow your own, forage in the wild, or buy them from a herbalist. The next section of the book explains how to use herbs. It recommends the top herbs for treating common ailments and presents nourishing, healing recipes for every season, such as smoothies to boost immunity, soups for common colds, and hot drinks for insomnia. The chapter on pamper to heal includes step-by-step techniques and herbal recipes for balms, massage blends, and bath oils. Finally, a fully illustrated A-Z directory of herbs covers everything you need to know about each of the 100 herbs selected, from how to grow them, to which conditions they can help to treat, and the best ways to apply them.With Home Herbal as your guide, discover the satisfaction that comes from growing your own herbs and using them to care for yourself and your family, safe in the knowledge that they are natural and gentle, but highly effective."Let your food be your medicine and your medicine be your food." -Hippocrates 460-359BCContentsPrelims (5pp)Part 1: Source (2pp)Grow (22pp): Includes advice on how to grow and harvest your own herbs. Includes planting plans for pots and areas in vegetable plots or small gardens.Forage (8pp): Advice on collecting herbs from the wild, including information on habitat, guidelines on identification, and status of sustainability.Buy (6pp): Explains how to source and select herbs from a herbalist.Part 2: Use (2pp)Everyday ailments (20pp): Double-page spreads show the recommended top herbs for treating common ailments.Eat to Heal (86pp): Recipes for soups, salads, and drinks, arranged seasonally to take into consideration theavailability of fresh herbs and the most common ailments during that season.Pamper to heal (86pp): How to make a range of products for face and body, many of them demonstrated step-by-step, including balms, massage blends, and bath oils.A-Z of Herbs (108pp): Covers the most popular and useful herbs for use at home, many of which are easy to grow. Each entry includes information on which parts of a herb to use, its main constituents, how to grow it, where to find it in the wild, and how to harvest it. Advice on the medicinal use of herbs is broken down into which type of preparation is best for different types of complaint.Herbs in this section include:ChamomileNettleCinnamonRaspberry LeafPsylliumFennelMarigold FlowersSlippery ElmLavenderElderflowers and berriesPeppermintLime FlowersRosehips and budsDandelionValerianMilk ThistleSageFenugreekLemon BalmWild YamMeadowsweetYarrowWitch HazelLiquoriceComfreyEyebrightRed CloverAstragalusPau DarcoBurdockLemon VerbenaHorsetailScullcapMarshmallowRosemaryThymeLinseedPassion FlowerHibiscusVervainCleaversHawthornGolden SealSt Johns WortQuassia ChipsOlibanumGinkgoMyrrhColtsfootAgnus CastusClovesEchinaceaKelp PowderSaw PalmettoAniseed (Spanish)ChickweedDamianaSchizandraGinsengJasmine FlowersAshwagandaCatnipRed RosesSennaAlfalfaGarlicMulleinOatsPlantainMotherwortBilberriesCelery SeedGotu KolaMistletoeGingerBlack CohoshSpirulinaHopsCaraway SeedsBorageLemongrassTurmericCornsilkUva UrsiOrange BlossomJuniper BerriesYellow DockAniseed (China Star)Ladys MantleHyssopCrampbarkDevils ClawGoji (Lycium)Guarana PowderCayenneChinese AngelicaWormwoodEucalyptusSarsaparillaGolden RodResources/Index/Acknowledgments (7pp)

    Beyond the rural landscape studded with cypress trees, gently rolling hills and traditional farmhouses that everybody knows, Tuscany is renowned for a remarkable culinary tradition that still exists to this day. Over 150 specially commissioned colour photographs reveal a side of the region and its food that many tourists never experience, providing a unique visual journey around one of the world's best food regions.

    Period photographs provide a glimpse into the history of New Orleans' famous and culturally diverse culinary scene. Recipes offer the reader a chance to try the dishes once served.

    This edition includes these major changes along with environment-friendly practices to preserve not only the health and well-being of humankind, but also conserve the planet Earth. #Part I: Microbiology and Food Quality1. Microbiology2. Food Contamination and Spoilage3. Food Preservation4. Food-Borne DiseasesPart II: Hygienic Food Handling5. Purchase and Storage of Food6. Sanitary Procedures while Preparing, Holding, Serving and Displaying Food7. Special Food OperationsPart III: Sanitation of Premises and Environment8. Location, Layout and Construction of Premises9. Equipment, Furniture and Fixation10. Clearing Procedures11. Pest Control12. Water Supply13. Storage and Disposal of Waste14. Environmental PollutionPart IV: Personal Hygiene and Safety15. Personal Hygiene16. Safety at the Work PlacePart V: Regulatory Agencies17. Food Laws and Regulations18. Quality and Food Standards19. Recent Concerns

    For over three millennia, it was the vehicle of communication from (at its greatest extent) Iran to the Mediterranean, Anatolia to Egypt. The Oxford Handbook of Cuneiform Culture examines the Ancient Middle East through the lens of cuneiform writing. The contributors, a mix of scholars from across the disciplines, explore, define, and to some extent look beyond the boundaries of the written word, using Mesopotamia's clay tablets and stone inscriptions not just as 'texts' but also as material artefacts that offer much additional information about their creators, readers, users and owners.

    A book on medieval and renaissance cooking including more than 330 recipes, articles on how to do a feast, information on what ingredients were available when, and more.

    In Turning the Tables, Andrew P. Haley examines how the transformation of public dining that established the middle class as the arbiter of American culture was forged through battles over French-language menus, scientific eating, cosmopolitan cuisines, unescorted women, un-American tips, and servantless restaurants.

    And in Hanoi, street food is not merely a quaint or exotic culinary excursion - it is at the heart of the culinary tradition and helps to define the culture and rhythm of the city. However, while dining on the street may sound tempting and adventurous to visitors, it can also be intimidating. The aim of this book is to demystify Hanoi's glorious street food culture. Hanoi Street Food does not only provide you with the places to eat but also with recipes for Vietnamese delicacies such as the Pho but also with other noodle dishes that stand out, but which are not as easily found as the Bun Cha or the Bun Rieu. Each section describes a range of dishes within a particular category. Following each description, the authors guide you to some of their favorite spots where you can try these snacks. Also available: Bangkok Street Food ISBN 9789020987836"

    Besides being an unusual species in themselves, oysters provide a fascinating insight into how the world has evolved. Their pearls have funded empires and caused the invention of modern-day slavery. The evidence oysters leave behind shows us that we were not cavepeople at all, but covepeople, exploring the world along the coastlines, because oysters were a sign of a safe and healthy marine economy. They have been influential both as one of the healthiest foods we can eat and with their perennial reputation as an aphrodisiac. This book discusses the scandal of what has happened to the oyster in the UK, its use as a symbol in the U.S., and the hopes for aquaculture in Japan and Korea. From pleasure, pearls, politics, piracy, piety, and poverty, this book reveals a whole array of incredible, little-known facts.

    Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants.Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.