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Food Studies
Over a Red-Hot Stove
Essays in Early Cooking Technology
by Edited by Ivan Day, Food Historian
The theme of this volume, the 14th in the Leeds Symposium on Food History, is cooking technologies used in Britain since medieval times. Articles concern roasting, clockwork spits, the kitchen range, wood-fired ovens and use of yeast as a rising agent.
The book is generously illustrated with photographs and early prints and engraving.
ISBN (Hardback) 9781903018675
Price (Hardback ) £30.00/$40.00
ISBN (ePub) 9781909248182
Price (ePub) £30.00/$40.00
Publication September 2009
Pages 166
Size 246 x 174 mm
Readership scholars
Illustrations 80 b&w
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Food Studies
Metadata
- isbn9781903018675 (Hardback)
9781909248182 (ePub) - original publisherProspect Books
- original publisher placeTotnes (U.K.)
- publisherEquinox Publishing Ltd.
- publisher placeSheffield (U.K.)
- series titleLeeds Symposium on Food History
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