Over a Red-Hot Stove: Leeds Symposium on Food History - Exploring Food and Society | Academic Research, Culinary Studies & Historical Cooking Contexts
$22.94
$41.72
Safe 45%
Over a Red-Hot Stove: Leeds Symposium on Food History - Exploring Food and Society | Academic Research, Culinary Studies & Historical Cooking Contexts
$22.94
$41.72
45% Off
Delivery & Return: Free shipping on all orders over $50
Estimated Delivery: 10-15 days international
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SKU: 80175314
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Description
The fourteenth volume of the Leeds Symposium on Food History Food and Society’ series The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of the kitchen range, from the 19th-century coal-fired monsters to the electric and gas cookers of the early 20th century.
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Reviews
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Verified Buyer
5
I have many books about historic cooking techniques and equipment, I rate this title among the best.The book is in distinct but complimentary sections; each giving what amounts to a lecture text, but a very interesting, well researched and (importantly) well referenced lecture.If, for personal interest or academic research, you want accurate information about roasting etc. from respected historians, this book is likely to provide a significant amount of the required matter and refer you to good sources for any more you need.
