Memoirs of Alexis Soyer

Memoirs of Alexis Soyer
Author: F. Volant,Alexis Soyer
Publsiher: Unknown
Total Pages: 322
Release: 1859
ISBN: 1928374650XXX
Category: Cooking, English
Language: EN, FR, DE, ES & NL

Memoirs of Alexis Soyer Book Excerpt:

Memoirs of Alexis Soyer

Memoirs of Alexis Soyer
Author: Alexis Soyer
Publsiher: Unknown
Total Pages: 303
Release: 1859
ISBN: 9780951076606
Category: Cookery, English
Language: EN, FR, DE, ES & NL

Memoirs of Alexis Soyer Book Excerpt:

Memoirs of Alexis Soyer

Memoirs of Alexis Soyer
Author: Alexis Soyer
Publsiher: Unknown
Total Pages: 324
Release: 2013
ISBN: 9781139626347
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Memoirs of Alexis Soyer Book Excerpt:

Memoirs of Alexis Soyer

Memoirs of Alexis Soyer
Author: Alexis 1809-1858 Soyer,F Volant,J R Warren
Publsiher: Legare Street Press
Total Pages: 328
Release: 2021-09-10
ISBN: 9781015294943
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Memoirs of Alexis Soyer Book Excerpt:

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

The People s Chef

The People s Chef
Author: Ruth Brandon
Publsiher: Unknown
Total Pages: 320
Release: 2004
ISBN: 1928374650XXX
Category: Cookery
Language: EN, FR, DE, ES & NL

The People s Chef Book Excerpt:

This is the story of Alexis Soyer's life, of the society in which he lived and of how he introduced good cuisine to England.

Relish

Relish
Author: Ruth Cowen
Publsiher: Hachette UK
Total Pages: 352
Release: 2010-12-16
ISBN: 0297865579
Category: Biography & Autobiography
Language: EN, FR, DE, ES & NL

Relish Book Excerpt:

Fascinating biography of a 19th-century celebrity chef Rarely has a man defined the spirit of an age as well as Alexis Soyer: celebrity chef, best-selling author, entrepreneur, inventor, philanthropist and Crimean war hero. Soyer built the world famous kitchens of London's Reform Club - which he filled with such ingenious inventions as the gas stove and steam lifts. He set up the most innovative culinary theme park ever seen in the capital, and devised the sauces and relishes that would make household names of Mr Crosse and Mr Blackwell. In the 1840s he set up revolutionary soup kitchens during the Irish potato famine, and in the following decade risked his life by travelling to the Russian peninsula to reform army catering for the troops - saving thousands of soldiers from the effects of malnutrition. Alexis Soyer was one of the most famous names of the early Victorian age, and his legacy lives on through the radical army reforms his work set in train. He was also ¿ in a similar spirit of the age - a secret womaniser, near bankrupt and alcoholic. Yet this brilliant man, who during his lifetime was more famous than the men he regularly brushed shoulders with - men such as Thackeray, Disraeli, Dickens and Palmerston - dropped completely from public view after his untimely death. His friend Florence Nightingale, never one to praise lightly, wrote that his passing was 'a great disaster' for the nation. Yet despite making several fortunes he died virtually penniless, his personal papers were destroyed, his funeral was a hushed-up affair and today his grave lies neglected and rotting in Kensal Green cemetery. This is the first full length, fully researched biography of Alexis Soyer, which explores the life, career and legacy of one of the most enigmatic and extraordinary figures of the Victorian age.

Sauces Reconsidered

Sauces Reconsidered
Author: Gary Allen, author of Sausage: A Global History
Publsiher: Rowman & Littlefield
Total Pages: 216
Release: 2019-02-08
ISBN: 153811514X
Category: Cooking
Language: EN, FR, DE, ES & NL

Sauces Reconsidered Book Excerpt:

Most cookbooks age poorly as tastes change, but Sauces Reconsidered evades this fate because the structure of sauces is not dependent on fashion. By exploring the fundamental physical and cultural characteristics of hundreds of sauces, we see the connections between, and the distinguishing features of, sauces from any cuisine around the world.

Plenty and Want

Plenty and Want
Author: Proffessor John Burnett,John Burnett
Publsiher: Routledge
Total Pages: 380
Release: 2013-06-17
ISBN: 1136090843
Category: History
Language: EN, FR, DE, ES & NL

Plenty and Want Book Excerpt:

What did Queen Victoria have for dinner? And how did this compare with the meals of the poor in the nineteenth century? This classic account of English food habits since the industrial revolution answers these questions and more.

In Search of Mary Seacole

In Search of Mary Seacole
Author: Helen Rappaport
Publsiher: Simon and Schuster
Total Pages: 320
Release: 2022-02-17
ISBN: 1398504440
Category: Biography & Autobiography
Language: EN, FR, DE, ES & NL

In Search of Mary Seacole Book Excerpt:

In Search of Mary Seacole is a superb and revealing biography that explores her remarkable achievements and unique status as an icon of the 19th century, but also corrects some of the myths that have grown around her life and career. Having been raised in Jamaica and worked in Panama, Mary Seacole came to England in the 1850s and volunteered to help out during the Crimean War. When her services were turned down, she financed her own expedition to Balaclava, where she earned her reputation as a nurse and for her compassion. Popularly known as ‘Mother Seacole’, she was the most famous Black celebrity of her generation – an extraordinary achievement in Victorian Britain. She regularly mixed with illustrious royal and military patrons and they, along with grateful war veterans, helped her recover financially when she faced bankruptcy. However, after her death in 1881, she was largely forgotten for many years. More recently, her profile has been revived and her reputation lionised, with a statue of her standing outside St Thomas's Hospital in London and her portrait - rediscovered by the author - is now on display in the National Portrait Gallery. In Search of Mary Seacole is the fruit of almost twenty years of research by Helen Rappaport into her story. The book reveals the truth about Seacole's personal life and her 'rivalry' with Florence Nightingale, along with much more besides. Often the reality proves to be even more remarkable and dramatic than the legend.

The London Restaurant 1840 1914

The London Restaurant  1840 1914
Author: Brenda Assael
Publsiher: Oxford University Press
Total Pages: 272
Release: 2018-06-28
ISBN: 0192549715
Category: History
Language: EN, FR, DE, ES & NL

The London Restaurant 1840 1914 Book Excerpt:

This is the first scholarly treatment of the history of public eating in London in the Victorian and Edwardian eras. The quotidian nature of eating out during the working day or evening should not be allowed to obscure the significance of the restaurant (defined broadly, to encompass not merely the prestigious West End restaurant, but also the modest refreshment room, and even the street cart) as a critical component in the creation of modern metropolitan culture. The story of the London restaurant between the 1840s and the First World War serves as an exemplary site for mapping the expansion of commercial leisure, the increasing significance of the service sector, the introduction of technology, the democratization of the public sphere, changing gender roles, and the impact of immigration. The London Restaurant incorporates the notion of 'gastro-cosmopolitanism' to highlight the existence of a diverse culture in London in this period that requires us to think, not merely beyond the nation, but beyond empire. The restaurant also had an important role in contemporary debates about public health and the (sometimes conflicting, but no less often complementary) prerogatives of commerce, moral improvement, and liberal governance. The London Restaurant considers the restaurant as a business and a place of employment, as well as an important site for the emergence of new forms of metropolitan experience and identity. While focused on London, it illustrates the complex ways in which cultural and commercial forces were intertwined in modern Britain, and demonstrates the rewards of writing histories which recognize the interplay between broad, global forces and highly localized spaces.

Mustard

Mustard
Author: Demet Güzey
Publsiher: Reaktion Books
Total Pages: 144
Release: 2019-09-15
ISBN: 1789141753
Category: Cooking
Language: EN, FR, DE, ES & NL

Mustard Book Excerpt:

Whether grainy or smooth, spicy or sweet, Dijon, American, or English, mustard accompanies our food and flavors our life around the globe. It has been a source of pleasure, health, and myth from ancient times to the present day, its tiny seed a symbol of faith and its pungent flavor a testimony to refined taste. There are stories of mustard plasters used to treat melancholy, runners eating mustard to prevent cramps, and Christians spreading mustard seeds along pilgrimage trails. In this delightful global history of all things Grey Poupon and gleaming yellow, Demet Güzey takes readers on a tour of the ubiquitous mustard, exploring its origins, its use in medicine and in the kitchen, its place in literature, language, and religion, and its strong symbolism of sharpness, perseverance, and strength. Packed with entertaining mustard facts and illustrations as well as a selection of historic and modern recipes, this surprising history of one of the world’s most loved condiments will appeal to all food history aficionados.

Traditions of London

Traditions of London
Author: William Russell
Publsiher: Unknown
Total Pages: 258
Release: 1859
ISBN: 1928374650XXX
Category: Folklore
Language: EN, FR, DE, ES & NL

Traditions of London Book Excerpt:

The Pilgrim Edition of the Letters of Charles Dickens Volume 6 1850 1852

The Pilgrim Edition of the Letters of Charles Dickens  Volume 6  1850 1852
Author: Charles Dickens,Nina Burgis
Publsiher: Oxford University Press
Total Pages: 936
Release: 1988-06-30
ISBN: 9780198126171
Category: Biography & Autobiography
Language: EN, FR, DE, ES & NL

The Pilgrim Edition of the Letters of Charles Dickens Volume 6 1850 1852 Book Excerpt:

From reviews of volume five: The appearance of a volume of the Pilgrim Edition of Dickens's letters is an event of great moment in the world of English literary scholarship.... Indispensable to the scholar and of absorbing interest to the general reader.--English Studies. Any true admirer of Dickens ought to be left both stunned and delighted by the wealth of material in this fifth volume of the monumental Pilgrim Letters.--The Dickensian. Generous in scope, diverse in subject matter, rich in annotation, the work is a central resource not simply for devotees of Dickens but for students of virtually every aspect of 19th-century civilization.--Nineteenth-Century Fiction. The sixth volume features 1,592 letters--668 of them previously unpublished--covering 1850 to 1852, years of great creativity in which Dickens finished David Copperfield, and began work on Bleak House.

The Literary Gazette

The Literary Gazette
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1853
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

The Literary Gazette Book Excerpt:

Dickens s Secular Gospel

Dickens s Secular Gospel
Author: Chris Louttit
Publsiher: Routledge
Total Pages: 182
Release: 2009-05-07
ISBN: 1135217505
Category: Literary Criticism
Language: EN, FR, DE, ES & NL

Dickens s Secular Gospel Book Excerpt:

The first full-length study on the subject of Dickens and work, this book reshapes our understanding of Dickens by challenging a critical oversimplification: that Dickens's attitude towards work reflects conventional expressions of Victorian earnestness of the sort attributed also to Thomas Carlyle, John Ruskin, and even more simplistically, Samuel Smiles. Instead, by analyzing a wide range of Dickens’s fiction and journalism in the light of new biographical and historical research, Louttit shows that Dickens is not interested in work as an abstract, positive value, or even in cataloguing it in concrete detail. What he explores instead is the human dimension of work: how, in other words, work affects the lives of those engaged in it. His writing about work is, as a result, best viewed not merely as a quasi-religious Gospel of Work, nor as an objective sociological report, but rather as what Louttit terms a "secular gospel."

Globalization and the Great Exhibition

Globalization and the Great Exhibition
Author: Paul Young
Publsiher: Springer
Total Pages: 249
Release: 2009-01-28
ISBN: 023059431X
Category: Literary Criticism
Language: EN, FR, DE, ES & NL

Globalization and the Great Exhibition Book Excerpt:

This book examines the Great Exhibition as a decisive moment in the formation of a capitalist world picture. In so doing it foregrounds a vision of peace and progress which took hold of British society, within the Crystal Palace and beyond. It emphasizes too that this Victorian understanding of global order legitimized imperial ambition.

Celebration

Celebration
Author: Mark McWilliams
Publsiher: Oxford Symposium
Total Pages: 384
Release: 2012-07-01
ISBN: 1903018897
Category: Cooking
Language: EN, FR, DE, ES & NL

Celebration Book Excerpt:

Essays on Food and Celebration from the 2011 Oxford Symposium on Food and Cookery. The 2011 meeting marked the thirtieth year of the Symposium.

Precepts for the Preservation of Health Life and Happiness Medical and Moral Sure and Certain Methods of attaining a long and healthful life Written originally in Italian by Lewis Cornaro With a portrait

Precepts for the Preservation of Health  Life  and Happiness  Medical and Moral   Sure and Certain Methods of attaining a long and healthful life      Written originally in Italian  by Lewis Cornaro    With a portrait
Author: Clement CARLYON
Publsiher: Unknown
Total Pages: 301
Release: 1859
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Precepts for the Preservation of Health Life and Happiness Medical and Moral Sure and Certain Methods of attaining a long and healthful life Written originally in Italian by Lewis Cornaro With a portrait Book Excerpt:

Precepts for the Preservation of Health Life and Happiness

Precepts for the Preservation of Health  Life and Happiness
Author: Clement Carlyon
Publsiher: Unknown
Total Pages: 334
Release: 1859
ISBN: 1928374650XXX
Category: Health
Language: EN, FR, DE, ES & NL

Precepts for the Preservation of Health Life and Happiness Book Excerpt:

Haute Cuisine

Haute Cuisine
Author: Amy B. Trubek
Publsiher: University of Pennsylvania Press
Total Pages: 178
Release: 2000-12-04
ISBN: 9780812217766
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Haute Cuisine Book Excerpt:

"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility. Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child. The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!