Cookbooks, Food & Wine | Cooking Education & Reference

Over a Red Hot Stove

by Ivan Day

2021-02-09 17:14:20

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The fourteenth volume of the Leeds Symposium on Food History 'Food and Society' series •The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of the kitchen range, from the 19th-century coal-fired monsters ... Read more

The fourteenth volume of the Leeds Symposium on Food History 'Food and Society' series •The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of the kitchen range, from the 19th-century coal-fired monsters to the electric and gas cookers of the early 20th century.Ivan Day, in two essays, talks about techniques of roasting. In the first he tells of the ox roast; in the second he traces the history of the clockwork spit. Peter Brears gives an account of roasting, specifically the 'baron of beef', in early modern royal palaces.

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Book Details

Publication date January 16, 2016
LanguageEnglish
ISBNfc4c2dff-f04a-4e2d-9c92-f83f508118b1
autor-image
Ivan Day
Author
...

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