ebooks, audiobooks, and more for reads
Download Cooking With The Ancients full books in PDF, epub, and Kindle. Read online Cooking With The Ancients ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author: Arlene Stadd
Publisher: Glenbridge Publishing Ltd.
Published: 1997
Total Pages: 212
ISBN-13: 9780944435434
DOWNLOAD EBOOKDownload or read book Cooking with the Ancients written by Arlene Stadd and published by Glenbridge Publishing Ltd.. This book was released on 1997 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: Cathy K. Kaufman
Publisher: Greenwood
Published: 2006-08-30
Total Pages: 0
ISBN-13: 9780313332043
DOWNLOAD EBOOKThis cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks—is a stupendous resource for middle and high school students and other interested cooks learning history. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared. This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks—is a stupendous resource for middle and high school students and other interested cooks. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared. Each group is covered in a chapter that begins with a narrative overview of the environment and resources, cuisine and social class, and a note on sources. Bulleted lists on major foodstuffs, cuisine and preparation, and dining habits follow to quickly familiarize readers with the basics. The recipes are then organized by type of food. A multitude of period food trivia as well as sample menus for different meals, social classes, and occasions complement the 207 recipes.
Download or read book Cooking in Ancient Civilizations written by Cathy K. Kaufman and published by Greenwood. This book was released on 2006-08-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks—is a stupendous resource for middle and high school students and other interested cooks learning history. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared. This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks—is a stupendous resource for middle and high school students and other interested cooks. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared. Each group is covered in a chapter that begins with a narrative overview of the environment and resources, cuisine and social class, and a note on sources. Bulleted lists on major foodstuffs, cuisine and preparation, and dining habits follow to quickly familiarize readers with the basics. The recipes are then organized by type of food. A multitude of period food trivia as well as sample menus for different meals, social classes, and occasions complement the 207 recipes.
Author: Nick Polizzi
Publisher: Hay House
Published: 2018
Total Pages: 249
ISBN-13: 1401952917
DOWNLOAD EBOOKIn the work of documentary filmmakers, explains Nick Polizzi, one cardinal rule is never forget that your job is to document, not participate. But when Nick set out to explore the native outback of the Americas - meeting healers, shamans, and medicine women and tapping their well of ancient wisdom, nearly lost to the rest of the world - he had to bend that rule. As he found his way into highly sacred and often very private shamanic ceremonies, not participating ceased to be an option. Nick invites readers along on his journey of discovery to make indigenous knowledge of healing accessible to us all.
Download or read book The Sacred Science written by Nick Polizzi and published by Hay House. This book was released on 2018 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the work of documentary filmmakers, explains Nick Polizzi, one cardinal rule is never forget that your job is to document, not participate. But when Nick set out to explore the native outback of the Americas - meeting healers, shamans, and medicine women and tapping their well of ancient wisdom, nearly lost to the rest of the world - he had to bend that rule. As he found his way into highly sacred and often very private shamanic ceremonies, not participating ceased to be an option. Nick invites readers along on his journey of discovery to make indigenous knowledge of healing accessible to us all.
Author: Marco Gavio de Rubeis
Publisher:
Published: 2020-11-18
Total Pages: 294
ISBN-13:
DOWNLOAD EBOOKAncient Roman gastronomy was famous for an incomparable skill in the art of pairing the ingredients, with its Mediterranean flavors and healthy balance among the aromas.Many sources record the greatness of Roman cuisine. Writers and poets celebrate its beauty, complexity, decadence, and at the same time, its simplicity. Agronomists tell the life in the countryside, showing the farming techniques and the preparation of common preserves, from cured meat to cheese, vegetables, fruit. Cooks focus on providing unique sensorial experiences through the learned use of ingredients that belong to our history, now almost forgotten. Silphium, garum, mulsum, allec, sapa are just some of them.A journey back in time through ingredients and recipes, from the republican age to the empire, to rediscover an extraordinary culinary tradition that will satisfy, still today, the most refined palates.
Download or read book Ancient Roman Cooking written by Marco Gavio de Rubeis and published by . This book was released on 2020-11-18 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ancient Roman gastronomy was famous for an incomparable skill in the art of pairing the ingredients, with its Mediterranean flavors and healthy balance among the aromas.Many sources record the greatness of Roman cuisine. Writers and poets celebrate its beauty, complexity, decadence, and at the same time, its simplicity. Agronomists tell the life in the countryside, showing the farming techniques and the preparation of common preserves, from cured meat to cheese, vegetables, fruit. Cooks focus on providing unique sensorial experiences through the learned use of ingredients that belong to our history, now almost forgotten. Silphium, garum, mulsum, allec, sapa are just some of them.A journey back in time through ingredients and recipes, from the republican age to the empire, to rediscover an extraordinary culinary tradition that will satisfy, still today, the most refined palates.
Author: Charles Martyn
Publisher: DigiCat
Published: 2022-06-13
Total Pages: 78
ISBN-13:
DOWNLOAD EBOOKFoods and Culinary Utensils of the Ancients is book by Charles Martyn. It delves into the history of different foods, culinary utensils and their uses and health effects different early diets had on people.
Download or read book Foods and Culinary Utensils of the Ancients written by Charles Martyn and published by DigiCat. This book was released on 2022-06-13 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods and Culinary Utensils of the Ancients is book by Charles Martyn. It delves into the history of different foods, culinary utensils and their uses and health effects different early diets had on people.
Author: Jeff Smith
Publisher: William Morrow
Published: 1989
Total Pages: 540
ISBN-13: 9780688075897
DOWNLOAD EBOOKThe popular television chef prepares a range of culinary treats based on the ancient cuisines of China, Greece, and Rome.
Download or read book The Frugal Gourmet Cooks Three Ancient Cuisines written by Jeff Smith and published by William Morrow. This book was released on 1989 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: The popular television chef prepares a range of culinary treats based on the ancient cuisines of China, Greece, and Rome.
Author: Alexis Soyer
Publisher: Courier Corporation
Published: 2013-04-10
Total Pages: 557
ISBN-13: 0486143031
DOWNLOAD EBOOK"Tell me what thou eatest," Alexis Soyer declared in a familiar refrain, "and I will tell thee who thou art." In his book Pantropheon, originally published in 1853, the flamboyant Frenchman (and world's first celebrity chef) ventures to answer that question as he presents a wealth of entertaining and enlightening information on what food the people of ancient civilizations ate and how they prepared it. Describing the culinary achievements of the Greeks, Romans, Assyrians, Egyptians, and Jews, Soyer covers such topics as the mythological origin of specific foods (pomegranates and eels, for example); agricultural, milling, and marketing practices; descriptions of seasonings, pastries, and exotic dishes; the treatment of dinner guests; as well as suggestions for serving pigeon, peacock, wild boar, camel, elephant, flamingo, and other wildlife. Enhanced by 38 illustrations depicting food-related objects and antiquity's gastronomic wonders, this witty and literal study of epicurean delights will charm history buffs and food enthusiasts alike.
Download or read book Food, Cookery, and Dining in Ancient Times written by Alexis Soyer and published by Courier Corporation. This book was released on 2013-04-10 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Tell me what thou eatest," Alexis Soyer declared in a familiar refrain, "and I will tell thee who thou art." In his book Pantropheon, originally published in 1853, the flamboyant Frenchman (and world's first celebrity chef) ventures to answer that question as he presents a wealth of entertaining and enlightening information on what food the people of ancient civilizations ate and how they prepared it. Describing the culinary achievements of the Greeks, Romans, Assyrians, Egyptians, and Jews, Soyer covers such topics as the mythological origin of specific foods (pomegranates and eels, for example); agricultural, milling, and marketing practices; descriptions of seasonings, pastries, and exotic dishes; the treatment of dinner guests; as well as suggestions for serving pigeon, peacock, wild boar, camel, elephant, flamingo, and other wildlife. Enhanced by 38 illustrations depicting food-related objects and antiquity's gastronomic wonders, this witty and literal study of epicurean delights will charm history buffs and food enthusiasts alike.
Download or read book Foods and Culinary Utensils of the Ancients written by and published by . This book was released on 1910 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author: John Frederick Ashburne
Publisher:
Published: 2013
Total Pages: 0
ISBN-13: 9781743219492
DOWNLOAD EBOOKThis one-stop culinary reference provides insights into the culture, history and essential dishes of the great cuisines of the world; explores speciality dishes as well as local staples; Celebrations and their regional variations; Beautiful food and lavish destination photography.
Download or read book The Food Book written by John Frederick Ashburne and published by . This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This one-stop culinary reference provides insights into the culture, history and essential dishes of the great cuisines of the world; explores speciality dishes as well as local staples; Celebrations and their regional variations; Beautiful food and lavish destination photography.
Author: Ronald L. Troxel
Publisher: Eisenbrauns
Published: 2005
Total Pages: 537
ISBN-13: 1575061058
DOWNLOAD EBOOKMichael V. Fox, long-time professor in the Dept. of Hebrew and Semitic Studies at the University of Wisconsin--Madison, is known both for his scholarship and his teaching. As the editors of this volume in his honor note, the care and sensitivity of his reading of the Hebrew text are well known, and he lavishes equal attention on his own writing, to the benefit of all who read his work, which now includes the first of two volumes in the Anchor Bible commentary on Proverbs (the next volume is in preparation), as well as monographs on wisdom literature in ancient Israel and elsewhere, and many articles. The rigor that he brought to his own work he also inflicted on his students, and they and a number of his colleagues honor him with their contributions to this volume. Contributors include: Menahem Haran, Kelvin G. Friebel, Cynthia L. Miller, Theron Young, Adele Berlin, William P. Brown, James L. Crenshaw, John A. Cook, Robert D. Holmstedt, Shamir Yona, Christine Roy Yoder, Carol R. Fontaine, Nili Shupak, Victor Avigdor Horowitz, Tova Forti, Richard L. Schultz, J. Cheryl Exum, Dennis R. Magary, Theodore J. Lewis, Sidnie White Crawford, Ronald L. Troxel, Karl V. Kutz, Heidi M. Szpek, Claudia V. Camp, Johann Cook, Leonard Greenspoon, Stephen G. Burnett, Carol A. Newsom, Shemaryahu Talmon, and Frederick E. Greenspahn. The book is organized around themes that reflect Prof. Fox's interests and work: Part 1: "Seeking Out Wisdom and Concerned with Prophecies" (Sir 39:1): Studies in Biblical Texts"; Part 2: "Preserving the Sayings of the Famous" (Sir 39:2): Text, Versions, and Method.
Download or read book Seeking Out the Wisdom of the Ancients written by Ronald L. Troxel and published by Eisenbrauns. This book was released on 2005 with total page 537 pages. Available in PDF, EPUB and Kindle. Book excerpt: Michael V. Fox, long-time professor in the Dept. of Hebrew and Semitic Studies at the University of Wisconsin--Madison, is known both for his scholarship and his teaching. As the editors of this volume in his honor note, the care and sensitivity of his reading of the Hebrew text are well known, and he lavishes equal attention on his own writing, to the benefit of all who read his work, which now includes the first of two volumes in the Anchor Bible commentary on Proverbs (the next volume is in preparation), as well as monographs on wisdom literature in ancient Israel and elsewhere, and many articles. The rigor that he brought to his own work he also inflicted on his students, and they and a number of his colleagues honor him with their contributions to this volume. Contributors include: Menahem Haran, Kelvin G. Friebel, Cynthia L. Miller, Theron Young, Adele Berlin, William P. Brown, James L. Crenshaw, John A. Cook, Robert D. Holmstedt, Shamir Yona, Christine Roy Yoder, Carol R. Fontaine, Nili Shupak, Victor Avigdor Horowitz, Tova Forti, Richard L. Schultz, J. Cheryl Exum, Dennis R. Magary, Theodore J. Lewis, Sidnie White Crawford, Ronald L. Troxel, Karl V. Kutz, Heidi M. Szpek, Claudia V. Camp, Johann Cook, Leonard Greenspoon, Stephen G. Burnett, Carol A. Newsom, Shemaryahu Talmon, and Frederick E. Greenspahn. The book is organized around themes that reflect Prof. Fox's interests and work: Part 1: "Seeking Out Wisdom and Concerned with Prophecies" (Sir 39:1): Studies in Biblical Texts"; Part 2: "Preserving the Sayings of the Famous" (Sir 39:2): Text, Versions, and Method.
