A history of food in 100 recipes / William Sitwell.
By: Sitwell, William (William Ronald Sacheverell) [author]
Language: English Publisher: New York : Little, Brown, [2013]Copyright date: c2013Edition: First editionDescription: 360 pages: illustrations (some color) ; 25 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 0316229970; 9780316229975Other title: History of food in one hundred recipes | History of food in a hundred recipesSubject(s): Cooking -- History | Food -- HistoryGenre/Form: Cookbooks.DDC classification: 641.509 LOC classification: TX645 | .S47 2013Online resources: Publisher description | Contributor biographical information Summary: A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. Culinary expert and BBC television personality Sitwell explores the fascinating history of cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In this book, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. It offers interesting fare for anyone who has wondered about the origins of the methods and recipes we now take for granted.| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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BOOK
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COLLEGE LIBRARY | COLLEGE LIBRARY SUBJECT REFERENCE | 641.509 Si899 2013 (Browse shelf) | Available | CITU-CL-49049 |
Originally published: London : Collins, 2012.
Includes bibliographical references (p. 352-354) and index.
A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. Culinary expert and BBC television personality Sitwell explores the fascinating history of cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In this book, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. It offers interesting fare for anyone who has wondered about the origins of the methods and recipes we now take for granted.
600-699 641.5
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