Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
95
result(s) for
"Cooks History 20th century."
Sort by:
101 classic cookbooks ; 501 classic recipes
In this collection, some of the most respected figures in the food world have come together to choose 101 of the most important cookbooks of the twentieth century, the books that changed the way we eat over the years. From these 101 cookbooks, 501 signature recipes have been selected that reflect the author's unique viewpoint, codify a revolutionary new technique, or magically invoke a particular time and place. Also, the significance of each cookbook is explained in a capsule review alongside images of its first edition. In addition, interspersed throughout the collection are ten essays by culinary luminaries about the significance and legacy of the trailblazer chefs who came before them.
Book
The Amazing Adventures of Bob Brown: A Real-Life Zelig Who Wrote His Way Through The 20th Century
Contemporary publishing, e-media, and writing owe much to an unsung hero who worked in the trenches of the culture industry (for pulp magazines, Hollywood films, and advertising) and caroused and collaborated with the avant-garde throughout the first half of the twentieth century. Robert Carlton Brown (1886-1959) turned up in the midst of virtually every significant American literary, artistic, political, and popular or countercultural movement of his time--from Chicago's Cliff Dweller's Club to Greenwich Village's bohemians and the Imagist poets; from the American vanguard expatriate groups in Europe to the Beats. Bob Brown churned out pulp fiction and populist cookbooks, created the first movie tie-ins, and invented a surreal reading machine more than seventy-five years ahead of e-books. He was a real-life Zelig of modern culture. With The Amazing Adventures of Bob Brown, Craig Saper disentangles, for the first time, the many lives and careers of the intriguing figure behind so much of twentieth-century culture. Saper's lively and engaging yet erudite and subtly experimental style offers a bold new approach to biography that perfectly complements his multidimensional subject. Readers are brought along on a spirited journey with Bob and the Brown clan--Cora (his mother), Rose (his wife), and Bob, a creative team who sometimes went by the name of CoRoBo--through globetrotting, fortune-making and fortune-spending, culture-creating and culture-exploring adventures. Along the way, readers meet many of the most important cultural figures and movements of the era and are witness to the astonishingly prescient vision Brown held of the future of American cultural life in the digital age. Although Brown traveled and lived all around the world, he took Manhattan with him, and his New York City had boroughs around the world.
eBook
A Novel Method to Analyze Social Transmission in Chronologically Sequenced Assemblages, Implemented on Cultural Inheritance of the Art of Cooking
Here we present an analytical technique for the measurement and evaluation of changes in chronologically sequenced assemblages. To illustrate the method, we studied the cultural evolution of European cooking as revealed in seven cook books dispersed over the past 800 years. We investigated if changes in the set of commonly used ingredients were mainly gradual or subject to fashion fluctuations. Applying our method to the data from the cook books revealed that overall, there is a clear continuity in cooking over the ages--cooking is knowledge that is passed down through generations, not something (re-)invented by each generation on its own. Looking at three main categories of ingredients separately (spices, animal products and vegetables), however, disclosed that all ingredients do not change according to the same pattern. While choice of animal products was very conservative, changing completely sequentially, changes in the choices of spices, but also of vegetables, were more unbounded. We hypothesize that this may be due a combination of fashion fluctuations and changes in availability due to contact with the Americas during our study time period. The presented method is also usable on other assemblage type data, and can thus be of utility for analyzing sequential archaeological data from the same area or other similarly organized material.
Journal Article
Obesity emergence in the Pacific islands: why understanding colonial history and social change is important
Between 1980 and 2008, two Pacific island nations - Nauru and the Cook Islands - experienced the fastest rates of increasing BMI in the world. Rates were over four times higher than the mean global BMI increase. The aim of the present paper is to examine why these populations have been so prone to obesity increases in recent times.
Three explanatory frames that apply to both countries are presented: (i) geographic isolation and genetic predisposition; (ii) small population and low food production capacity; and (iii) social change under colonial influence. These are compared with social changes documented by anthropologists during the colonial and post-colonial periods.
Nauru and the Cook Islands.
While islands are isolated, islanders are interconnected. Similarly, islands are small, but land use is socially determined. While obesity affects individuals, islanders are interdependent. New social values, which were rapidly propagated through institutions such as the colonial system of education and the cash economy, are today reflected in all aspects of islander life, including diet. Such historical social changes may predispose societies to obesity.
Colonial processes may have put in place the conditions for subsequent rapidly escalating obesity. Of the three frameworks discussed, social change under colonial influence is not immutable to further change in the future and could take place rapidly. In theorising obesity emergence in the Pacific islands, there is a need to incorporate the idea of obesity being a product of interdependence and interconnectedness, rather than independence and individual choice.
Journal Article
When steam saved time in kitchen: Cooking with Icmic Cooker in twentieth century Bengal
The Icmic Cooker, invented by Bengali doctor and educationist Indumadhab Mullick in 1910, appeared as a new revolutionary technology to the Bengali kitchens of the early twentieth century. It saved time and effort by cooking several preparations at the same time. Icmic Cooker was a portable steam cooker fuelled by coal; the compartment where the fuel was placed had a small door with vents. This Cooker contained a double-walled cylindrical metal unit where several dishes could be cooked in separate containers, placing one on the other. The present article is a long-awaited empirical and analytical research on Icmic Cooker and its popularity among Bengali consumers, and therefore, serves the purpose of filling an academic gap in the existing scholarship on cooking methods of twentieth century Bengal. The paper intends to investigate how Icmic Cooker got integrally connected with understanding the scientific discourse of nutrition in colonial Bengal. It explores how the Icmic Cooker was represented in early twentieth century Bengal's health guides, advice manuals, and cookbooks. The paper will further examine the extent to which this cooking device found its place in the school curriculum, especially in the Home Science syllabus of the post-Independence era. It also investigates how science was invoked in the marketing strategies devised to popularize the Icmic Cooker through printed advertisements in newspapers and periodicals.
Journal Article
Beef Tea, Wine Whey or Calf’s Foot Jelly? Invalid and Convalescent Cookery in Twentieth-Century Ireland
Especially prior to the twentieth century, invalid and convalescent cookery constituted an integral part of health care provided at home, as in many cases recovery of health was to be achieved by consuming appropriate food rather than through an application of medicine. Interestingly, in Irish culinary discourse convalescent cookery was still commonplace until the 1970s. This research, based on a qualitative content analysis of selected Irish culinary texts published from 1910 to 1970, aims to provide an overview of invalid and convalescent cookery in Ireland in the twentieth century. Exploring the prevalence of recipes and tips for home treatment of invalids in twentieth-century Ireland, this article attempts not only to add to the growing body of scholarship centred on feeding the sick at home but also in a broader context to contribute to the work on Irish culinary history and Irish women’s history.
Journal Article
Something New under the Sun? The Mediterranean Diet and Cardiovascular Health
The history of dietary guidelines for heart health — a project begun in the 1950s when the United States felt threatened by a perceived “epidemic” of heart attacks — reveals that the Mediterranean diet's cardiovascular benefits have been recognized for decades.
Increasingly, the Mediterranean diet has become the standard for healthy eating. Adherence to it appears to reduce the risk of cardiovascular disease, cancer, Alzheimer's disease, and Parkinson's disease, as well as the risk of death due to cardiovascular disease or cancer and even premature death overall.
1
Largely plant-centered, with high intakes of olive oil, fruit, nuts, and whole-grain cereals, moderate consumption of fish and poultry, low intakes of dairy, red meat, and sweets, and often moderate drinking of red wine, the “classic” Mediterranean diet is younger than the region's history suggests. In fact, this dietary pattern was first observed in . . .
Journal Article