Seven Hundred Years of English Cooking
Author | : Maxime McKendry |
Publisher | : |
Total Pages | : 0 |
Release | : 1983 |
Genre | : Cooking, English |
ISBN | : |
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Author | : Maxime McKendry |
Publisher | : |
Total Pages | : 0 |
Release | : 1983 |
Genre | : Cooking, English |
ISBN | : |
Author | : Maxime de La Falaise |
Publisher | : Grove Press |
Total Pages | : 254 |
Release | : 1992 |
Genre | : Cooking |
ISBN | : 9780802132963 |
The hundreds of recipes in Maxime de la Falaise's delight-ful book triumphantly attest to the virtues of Anglo-Saxon gastronomy. Rich with the historical sense of taste, this book allows you to cook the rudiments of a medieval royal banquet, an Elizabethan nursery breakfast, or an eighteenth-century tavern lunch. The recipes are divided into five chronological sections, each preceded by an introduction recounting the fashions and the changes in the food and drink of the period; together they provide an overview of the evolution of English cookery. The earliest recipes, dating from the thirteenth century, are presented in their original language ("Take faire Mutton that hath ben roste . . .") as well as in a modern translation, and all measures and quantities have been updated throughout. Many of the dishes are quite simple to make; others are, quite literally, fit for a king. All together they constitute a delectable, sensual cele-bration of the development of English cuisine.
Author | : Maxime de La Falaise |
Publisher | : |
Total Pages | : 248 |
Release | : 1983 |
Genre | : Cooking, English |
ISBN | : 9780671059736 |
Author | : Maxime de La Falaise |
Publisher | : |
Total Pages | : 240 |
Release | : 1973 |
Genre | : Cooking, English |
ISBN | : |
Author | : Bancroft Library |
Publisher | : |
Total Pages | : 76 |
Release | : 1987 |
Genre | : Books |
ISBN | : |
Author | : Matti Peikola |
Publisher | : John Benjamins Publishing |
Total Pages | : 257 |
Release | : 2009 |
Genre | : Language Arts & Disciplines |
ISBN | : 9027254249 |
The history of English writing is, to a considerable extent, the history of instructional writing in English. This volume is the first collection of papers to focus on instructional writing throughout the history of the language. Spanning a millennium of English texts, the materials studied represent procedural and behavioural discourse in a variety of genres. The primary texts, from AElfric s homilies to medieval cooking recipes to seventeenth-century American conduct literature to present-day language textbooks, display a variety of linguistic devices typical of instruction. The materials nonetheless differ with respect to the explicitness of their instructive purpose. Bringing together a broad range of instructional writing from the Old, Middle and Modern English periods, this collection celebrates the sixtieth birthday of Risto Hiltunen, who has successfully combined discourse-linguistic approaches with the history of English in his research, and inspired the colleagues and former students contributing to this volume."
Author | : Colin Spencer |
Publisher | : Columbia University Press |
Total Pages | : 428 |
Release | : 2003 |
Genre | : Cooking |
ISBN | : 9780231131100 |
Traces the history of British cuisine, exploring the factors that have influenced and changed eating in Britain, describing the rich variety of foods that define British cuisine, and recounting various culinary traditions.
Author | : Maxime de La Falaise |
Publisher | : |
Total Pages | : 240 |
Release | : 1973 |
Genre | : Cooking, English |
ISBN | : |
Author | : Valerie Anand |
Publisher | : Speaking Volumes |
Total Pages | : 588 |
Release | : 1993 |
Genre | : Great Britain |
ISBN | : 1628153989 |
Author | : Barbara W. Hill |
Publisher | : Lerner Publications |
Total Pages | : 74 |
Release | : 2002-08-01 |
Genre | : Juvenile Nonfiction |
ISBN | : 0822580128 |
English cuisine is often regared as unexciting, but with flavorful dishes such as tender roast beef and Yorkshire pudding, buttery scones, tasty fish and chips, and sweet triflees, it's anything but bland. Relying on fresh, simple ingredients to highlight the natural flavors of foods, English dishes are hearty and delicious.