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Over a red-hot stove : essays in early cooking technology edited by Ivan Day
Historical Society of Pennsylvania - Closed Stacks TX 652 .C37 n.666
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- Format:
- Book
- Conference/Event
- Conference Name:
- Leeds Symposium on Food History (19th : 2004)
- Leeds Symposium on Food History (20th : 2005)
- Series:
- Food and society ; v. 14.
- Food and society ; 14
- Language:
- English
- Subjects (All):
- Roasting (Cooking)--History--Congresses.
- Roasting (Cooking).
- Cooking (Meat)--History--Congresses.
- Cooking (Meat).
- Physical Description:
- 165 pages : illustrations, plans ; 26 cm.
- Place of Publication:
- Totnes [England] : Prospect Books, 2009.
- Contents:
- Foreword / C. Anne Wilson
- Introduction / Ivan Day
- Cast iron progress
- the development of the kitchen range / David J. Eveleigh
- Ox Roasts
- from frost fairs to mops / Ivan Day
- The roast beef of Windsor Castle / Peter Brears
- The clockwork cook
- a brief history of the English spring-jack / Ivan Day
- Barms and leavens
- medieval to modern / Laura Mason
- Baking in a beehive oven / Susan McLellan Plaisted.
- Notes:
- "Based on papers from the nineteenth and twentieth Leeds Symposia on Food History, April 2004 and April 2005, 'Open Hearth Cookery' and 'Baking: from Cereal Crops to Oven-baked Goods', with two additional chapters"--Title page verso.
- Includes bibliographical references and index.
- Local Notes:
- HSP Historic Culinary Arts Collection.
- ISBN:
- 9781903018675
- 1903018676
- OCLC:
- 320801550
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