Food Studies & Cookery

Food Studies & Cookery

180 projects. Showing results 1 through 20.

50 Ways to Cook a Carrot

Peter Hertzmann, Scientist, Food Writer, Culinary Instructor

A Baghdad Cookery Book

Muhammad bin al-Hasan al-Baghdadi, 13th Century Cookbook Writer, Charles Perry, Translator

A Catalan Cookery Book

Irving Davis, Antiquarian Bookseller & Bon Vivant (1889-1967)

A History of Cooks and Cooking

Michael Symons, Food Historian

A New Orchard and Garden with The Country Housewife’s Garden (1618)

William Lawson, Country Parson and Author, (1553/4-1635)

A New and Easy Method of Cookery

Elizabeth Cleland, 18th-century Cookery Teacher
jute sack overflowing with saffron petals

A Persian Cookbook

The Manual

Bavarchi

A Treatise on the Art of Breadmaking

Abraham Edlin, 19th-Century Medical Doctor & Breadmaker

Acetaria

A Discourse of Sallets

John Evelyn, Diarist, Diplomat, Gardener, (1620-1706), Edited and Glossary by Christopher P. Driver, Journalist and Broadcaster, (1932-1997)

An ABC of Indian Food

Joyce P. Westrip, Food Writer
photo of a woman making a pot sitting in front of pots of different sizes

Ancient Cookware from the Levant

An Ethnoarchaeological Perspective

Gloria London, Independent Scholar

Anthimus

On the Observance of Foods

Translated with notes and commentary by Mark Grant, Independent Writer and Classicist
book cover

Apicius

A critical edition with an introduction and English translation

Translated and introduced by Christopher Grocock, Head of Classics at Bedales School, UK & Sally Grainger, Author and Reconstructionist Cook

Archaeology of Food and Foodways

Shanti Morell-Hart, Brown University (Co-Editor), Erica Rowen, Royal Holloway (Co-Editor), Shinya Shoda, Nara National Research Institute for Cultural Properties, Japan/ University of York (UK) Co-Editor

Archestratus

Fragments from the Life of Luxury : a modern English translation with introduction and commentary

Archestratus, Greek Poet, 4th-Century BC, Translated with commentary and Introduced by John Wilkins, Exeter University & Shaun Hill, Chef and Author

Authenticity in the Kitchen

Proceedings of the Oxford Symposium on Food and Cookery 2005

Edited by Richard Hosking (1933-2019), Food Historian

Barges & Bread:

Canals & Grain to Bread and Baking

Di Murrell, Independent Food Historian
line drawing of buildings

Beppina and the Kitchens of Arezzo

Life and Culinary History in an Ancient Tuscan City

Elizabeth Romer, Food Writer and Illustrator
red strawberries with white flowers and leaves

Berries

Growing & Cooking

Jane McMorland Hunter, Bookseller and Gardener, Sally Hughes, Bookseller and Professional Cook
green watercolour image of a brick bread oven in a landscape

Building a Wood-Fired Oven for Bread and Pizza

Tom Jaine, Author and Formerly a Publisher and Restaurateur