Shared by:jason98
Written by Janet Clarkson
Format(s): PDF
Language: English
This exploration of dining history through 365 historic menus is arranged chronologically from January through December, with an entry from some era for each day. Each entry begins with the name, date, and location of the event and a brief discussion of its significance. This is followed by a menu and, where possible, one or more recipes for items from the menu. Although classified as a cookbook, this is really more of a history of eating. Coverage is global (although heavily weighted toward Europe and the U.S., presumably because of the availability of resources) and includes occasions such as a Roman banquet in 70 BCE, a Medici wedding feast in 1469, a New Year鈥檚 Day dinner in Egypt in 1828, dinner aboard a steamship in 1866, a Peruvian presidential dinner in 1906, and a number of White House meals. To help with navigation, both volumes contain lists of menus arranged chronologically, by country, and by occasion. Volume 2 concludes with a short glossary of frequently appearing words and terms; a very select bibliography of books, Web sites, and historic cookbooks; and an index of recipes. The general index is relatively short and not very comprehensive. Another weakness is the often less-than-complete attribution for the sources of the recipes, for example, 鈥淣ew York Times, May 1917鈥? the shortened form of the citation would have been fine if a complete bibliography had been provided in the set. Overall, the set is unique and interesting to read. It of more interest as social history than as a cookbook and is recommended for libraries with cookery-history collections. It might also find a home in a public library where patrons seek out unusual menu and recipe ideas.
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November 29th, 2012 at 12:39 am
This looks like a really interesting book. Thank you!