Food and Cookery for the Sick and Convalescent

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

Food and Cookery for the Sick and Convalescent

Author: Fannie Merritt Farmer

Publisher: Sagwan Press

ISBN: 9781377087276

Page: 372

View: 770

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Eating History

... Cookery Book, 22; Joseph Donon's Classic French Cuisine, 235; Fannie
Farmer's Boston CookingSchool Cook Book, 118; 133-138, 294; Fannie Farmer's
Chafing Dish Possibilities and Food and Cookery for the Sick and Convalescent,
138 ...

Eating History

Author: Andrew F. Smith

Publisher: Columbia University Press

ISBN: 0231511752

Page: 392

View: 750

Food expert and celebrated food historian Andrew F. Smith recounts in delicious detail the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats. Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.

A Text Book of Cooking

For the very sick patient, food served in small quantities, but served often, is
necessary. Selection of Foods for the Convalescent.—In recovery from severe
illness, there is often the problem of building up an emaciated body. Knowledge
of the ...

A Text Book of Cooking

Author: Carlotta Cherryholmes Greer

Publisher: Read Books Ltd

ISBN: 1447482697

Page: 452

View: 211

Originally published in 1915, this classic work aims to lay the foundation for skill in cooking by directing the pupil to follow established recipes and to treat the process of cooking as experiments in a scientific study. Recipes and directions for cooking are supplemented by suggestions which assist the pupil to appreciate the significance of each step he takes and to observe the change that is taking place in the substances he is using. This is a fascinating read for anyone studying cookery with much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

The Viandier of Taillevent

5 For doctors' prescriptions of foods and dishes appropriate for sick persons, see
Arnaldus de Villanova, De modo preparandi ... 177 f.; and, together with general
hygiene for the sick, the convalescent and those living in times of plague, the De

The Viandier of Taillevent

Author: Taillevent

Publisher: University of Ottawa Press

ISBN: 0776601741

Page: 361

View: 644

This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.

The Oxford Encyclopedia of Food and Drink in America A J

She edited a cooking page in the Woman ' s Home Companion and authored
several other cookbooks . She was most proud of the book Food and Cookery for
the Sick and Convalescent ( 1904 ) , which reflected her interest in cooking for ...

The Oxford Encyclopedia of Food and Drink in America  A J

Author: Andrew F. Smith

Publisher: Oxford University Press, USA

ISBN: 9780195175516

Page: 751

View: 267

Presents hundreds of alphabetized articles on inventions, social movements, and events that have shaped food and drink preparation, consumption, and attitudes in America. This volume covers A-J.