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Culinary Biographies

Overview

Culinary Biographies was created to fill the need for a biographical dictionary of gastronomy. Too often the historic individuals whose work with food was important in their own time have been forgotten today, or, if they do appear in some encyclopedia, are included for their achievements in another field. Thus, Pythagoras' mathematical theories overshadow his vegetarian philosophy, Joel Barlow's diplomatic service has eclipsed his "Hasty Pudding," and Sarah Josepha Hale's reputation is tied up with her ...

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Overview

Culinary Biographies was created to fill the need for a biographical dictionary of gastronomy. Too often the historic individuals whose work with food was important in their own time have been forgotten today, or, if they do appear in some encyclopedia, are included for their achievements in another field. Thus, Pythagoras' mathematical theories overshadow his vegetarian philosophy, Joel Barlow's diplomatic service has eclipsed his "Hasty Pudding," and Sarah Josepha Hale's reputation is tied up with her magazine's fashion plates (which she disliked) instead of her many cookbooks and household manuals.

This volume remembers these influential persons and their culinary accomplishments with a biography and, wherever possible, a portrait—from Friedrich Accum to Ziryab, from Pythagoras in the sixth century BC to Julia Child in the 21st century, from agriculturalists to poets, and across the globe from America to China.

Among the biographies are famous characters such as the great chef Taillevent; the national cookbook author Pellegrino Artusi; Columella, the teacher of agriculture; the influential artist Rosanjin; Procope the prominent restaurateur; Avicenna the polymath physician who was concerned with diet and health; and the sensual writer M.F.K. Fisher. But there are also many others, less well known, whose stories are both entertaining and informative—and very well told by the contributors!

The biographies are followed by three indices in which the subjects are listed by name (and variations of their names), by profession and by country. There is a chronological list of significant culinary texts that links the texts to their authors, who can be found in the main body of the book. Our learned contributors are also listed and identified.

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Editorial Reviews

Library Journal
Historic individuals who have contributed to the world of food and cooking are the subject of food historian Arndt's (Seasoning Savvy: How To Cook with Herbs, Spices, and Other Flavors) unique and useful reference book, in which 88 distinguished culinary scholars, food writers, and cooking professionals contribute 190 succinct yet thorough biographical essays on culinary figures ranging from Betty Crocker to Amelia Simmons. Included are all of the expected names like Elizabeth David, Isabella Beeton, and Fannie Merritt Farmer, and the book is particularly valuable for its selection of essays devoted to less famous but equally important individuals such as Abby Fisher and those from countries other than the United States, including Norway's first culinary star, Henriette Sch nberg Erken, and German cookbook author Erna Horn. Bottom Line While biographical information on some of the individuals covered in this book can also be found in other sources, such as the Encyclopedia of Kitchen History, this work contains enough unique and valuable information to merit its own place in culinary reference collections. Highly recommended for academic and large public libraries, especially those with a demand for resources on the culinary arts. John Charles, Scottsdale P.L., AZ Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9780971832213
  • Publisher: Yes Press, Incorporated
  • Publication date: 1/1/2006
  • Edition description: YES PRESS, INC.
  • Pages: 418
  • Product dimensions: 8.40 (w) x 10.30 (h) x 1.30 (d)

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