BN.com Gift Guide

Encyclopedia of Kitchen History [NOOK Book]

Overview

First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Read More Show Less
... See more details below
Encyclopedia of Kitchen History

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK 7.0
  • Samsung Galaxy Tab 4 NOOK 10.1
  • NOOK HD Tablet
  • NOOK HD+ Tablet
  • NOOK eReaders
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$210.00
BN.com price

Overview

First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Read More Show Less

Editorial Reviews

Library Journal
The kitchen is the key to understanding society. At least according to prolific reference author Snodgrass (Historical Encyclopedia of Nursing), who believes that the way in which individuals prepare, consume, and preserve foods reveals much about their cultures. With almost 300 alphabetically arranged entries, which range in length from a paragraph to several pages, Snodgrass covers the historical evolution of the kitchen and its roles in different societies, famous individuals such as cookbook authors and inventors, selected foods and comestibles, kitchen equipment and tools, and methods of food preparation, preservation, and storage. While this work is similar to Scribner's excellent three-volume Encyclopedia of Food and Culture, there are some differences. With its 600 contributions from a wide selection of culinary experts, Encyclopedia of Food and Culture offers detailed information on the cuisines of different countries and more entries on individual foods. Snodgrass focuses more on individuals in the culinary arts, especially those from other European countries and Asia, and includes more separate entries on various types of kitchen tools and equipment. Even when the same topic, such as bread or Eliza Leslie, is covered, there are enough subtle differences in style and content to merit the inclusion of both works in culinary reference collections, where budgets warrant. Bottom Line Public libraries with limited funds can still rely solely on The Oxford Companion to Food and Larousse Gastronomique for general culinary questions, but larger public and academic libraries, especially those with a demand for resources in the culinary arts, will want to consider this work.-John Charles, Scottsdale P.L., AZ Copyright 2004 Reed Business Information.
Read More Show Less

Product Details

  • ISBN-13: 9780203319178
  • Publisher: Routledge
  • Publication date: 9/27/2004
  • Sold by: Barnes & Noble
  • Format: eBook
  • File size: 11 MB
  • Note: This product may take a few minutes to download.

Table of Contents

A
Acton, Elizabeth
Air Conditioning
Akabori, Minekichi
Alcohol
Aluminum
Amanite Kitchens
Amish Kitchens
Amphora
Aphrodisiacs
Apicius, Caelius
Appert, Nicolas
Aprons
Archestratus
Automat
B
Babiche
Baby Food
Bain-marie
Bakelite
Baking
Baldwin, Bessie
Bamboo
Bananas
Banquets
Barbecue
Basketry
Beard, James
Beecher, Catharine Esther
Beer
Beeton, Isabella
Bellarmine
Bentz, Melitta
Birdseye, Clarence
Biscuit
Borden, Gail, Jr.
Bow Drill
Brass
Braziers
Bread
Brereton, Maud Adeline
Brooms, Brushes, and Mops
C
Cabinets and Cupboards
Caches
Camp Cookery
Can Openers
Candles
Candy
Canisters
Cannibalism
Canning
Careme, Marie-Antoine
Carver, George Washington
Cauldrons
Cereals
Chafing Dish
Chang Ch'ien
Charcoal
Cheese
Chests
Chickee
Child, Julia
Children in Kitchen History
Chinampa
Chocolate
Chopsticks
Chuckwagons
Churning
Clark, Ava Milam
Cleaver
Clock
Coal
Cochrane, Josephine
Coconut
Coffee
Coffeemaker
Colonial Kitchens, American
Communal Meal
Condiments and Seasonings
Convenience Foods
Cookbook
Cookie
Cooking Stone
Cookware
Cooperative Kitchens
Cording
Cork
Corn
Corson, Juliet
D
Dairying
Dalen, Nils Gustaf
David, Elizabeth
Design
Detergent
Digby, Kenelm
Dishwashing
Double Boiler
Drying Foods
Dutch Oven
Dyes and Colorants
E
Eggs
Electric Cookery and Appliances
Enamelware
Ergonomics
Escoffier, Georges-Auguste
Etiquette
Evelyn, John
F
Farmer, Fannie
Feng Shui
Fireplace
Fish and Shellfish
Fisher, M. F. K.
Flatware
Forcing Bag
Fork
Francatelli, Charles Elme
Frederick, Christine McGaffey
Frontier Kitchens
Fruit
Frying
G
Galley
Garbage
Garum
Gas
Gilbreth, Lillian Moller
Gilman, Charlotte Perkins
Glass
Glasse, Hannah
Gourd
Graham, Sylvester
Grater
Greens
Griddle
Grocery Store
Grog
H
Hale, Sarah Josepha
Hartley, Dorothy
Hay-Box Cookers
Herbs
Hines, Duncan
Home Economics
Hominy
Honey
Horn
Horno
I
Ice
Ice Cream
Insects, Reptiles, and Worms
Ironwork
J
Japan Ware
Jones, Amanda Theodosia
K
Keichline, Anna Wagner
Kellogg, John Harvey
Kellogg, Will Keith
Kettle
Kimch'i
Kitchen Business
Kitchen Cures
Kitchen Gardening
Kitchen Murders
Knives
Knox, Rose
Kosher Kitchens
Krupp, Alfred
L
La Varenne, Pierre Francois de
Lamps and Lights
Laundry
Leather
Leaves
Leslie, Eliza
Li, Hung Chang
Liebig, Justus von
Lihotzky, Grete Schutte
Linens
Linoleum
M
Maillard Reaction
Maltby, Lucy
Manioc
Mano and Metate
Maple Sugar
Margarine
Markham, Gervase
Marshall, Agnes
Masters, Sybilla Righton
Matches
Mead
Medicis, Catherine de
Medieval Kitchens
Metalwork
Microwaving
Military Kitchens
Milling
Mining and Logging Camp Kitchens
Mixers and Blenders
Mocucks
Molds
Molokhovets, Elena
Monastery Kitchens
Monel
Mongolian Hot Pot
Mortar and Pestle
Mushrooms
N
Needles, Kitchen
Nuts and Seeds
Nylon
O
Obentos
Oil (as Food)
Oilcloth
Ollas
Open-Hearth Cooking
Ovens
P
Paper
Papin, Denys
Parers
Pasta
Patten, Marguerite
Pemmican
Pennsylvania Dutch Kitchens
Pewter
Pickles
Pineapple
Pit Ovens
Plastics
Platina
Plunkett, Roy
Pomiane, Edouard de
Post, Charles William
Potatoes, Sweet Potatoes, and Yams
Pottery
Poultry
Precious Metals
Presses
Prison Kitchens
Pyrex
Q
Querns
R
Raffald, Elizabeth
Ramada
Randolph, Mary
Refrigeration
Renaissance Kitchens
Restaurant Kitchens
Rice
Rittenhouse, David
Roasting
Roman Cookery
Root Cellars
Rorer, Sarah Tyson
Rubber
Rumford, Count von
S
Sailland, Maurice Edmond
Salt
Sanitation
Sausage
Servants
Service a la francaise vs. service a la russe
Shaker Kitchens
Sieves and Strainers
Slaughtering
Slavery
Smoked Food
Soft Drinks
Soup
Soybeans
Soyer, Alexis
Space Kitchens
Spices
Spit Cooking
Spoons
Steaming
Steel
Stone Boiling
Stoves
Street Food
Sweeteners
T
Tables
Tagines
Taro
Tea
Teflon
Television Kitchens
Thermometers
Tinware
Treen
Tselementes, Nikolas
Tudor, Frederic
U
Ulu
V
Vacuum Cleaners
Vermin
Victorian Kitchens
W
Water
Weights and Measures
Wine
Wire
Witches' Kitchens
Woks
Women's Magazines
Wood
Y
Yeast
Young, Hannah
Read More Show Less

Customer Reviews

Average Rating 1
( 1 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(1)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted July 21, 2012

    Gwvfvqbfbfff

    Toooooooooo much wasted moneyyyyyyyyyyy!!!!!!!!!!!!!!!!

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)