HomeGroupsTalkZeitgeist
Hide this

Results from Google Books

Click on a thumbnail to go to Google Books.

The Pharaoh's Feast: From Pit-Boiled Roots…
Loading...

The Pharaoh's Feast: From Pit-Boiled Roots to Pickled Herring, Cooking…

by Oswald Rivera

MembersReviewsPopularityAverage ratingConversations
271402,159 (2.5)None

None.

None
Loading...

Sign up for LibraryThing to find out whether you'll like this book.

No current Talk conversations about this book.

That damn troll is at it again. Apparently he/she is a Christian and thinks that Hitler had a point about Jews (like me)

The book is neither fish nor fowl, it isn't history and it isn't a recipe book. It has some history but its neither detailed nor anything that anyone who has ever read a food history book wouldn't know. It has some recipes but they are generally neither the original ones, nor are they anything other than very ordinary. Like the curate's egg, the book is good in parts.

What is annoying about it is its written in the vernacular which isn't suitable for the subject and the scholarship is astonishingly lacking. An example: the author has a cookery book by Marguerite Patten, who is English (and if he didn't know the title "Cookery in Colour" is spelled the English way and the weights and measurements would have been in English. He writes, "The recipe calls for using '1 tablespoon golden syrup' and a few drops of 'vanilla essence.' I honestly do not know what the cook meant by 'golden syrup' so I've substituted honey. And I take 'vanilla essence' to be vanilla extract - and it worked out." Was it utterly beyond him to actually have looked up golden syrup online? Its a very common British ingredient. And he seems so proud of himself that he correctly interpreted vanilla essence to be the American vanilla extract. Wow. What a leap of scholarship there. I know Americans have a reputation for insularity, but this is taking it to extremes.



This is golden syrup. The beautiful tin was designed in 1885 and hasn't been changed since. Golden syrup is nothing like honey, it's closest to corn syrup, but whereas corn syrup is a cooking ingredient, golden syrup is delicious straight from the tin, or better, on hot, buttered toast.

What I liked best about the book were the odd little snippets like the fact that meat was rationed to "only" about 3lbs a week and that food consumption during WWII actually went up in the US! I also love this totally amazing little piece of history, where priorities were defined and the American Home Magazine told the woman of the house exactly what her place in the world was.



(Gee we've come a long way, baby).

A 2-star book elevated to 3-stars by that ad alone.




( )
  Petra.Xs | Apr 2, 2013 |
no reviews | add a review
You must log in to edit Common Knowledge data.
For more help see the Common Knowledge help page.
Series (with order)
Canonical title
Original title
Alternative titles
Original publication date
People/Characters
Important places
Important events
Related movies
Awards and honors
Epigraph
Dedication
First words
Quotations
Last words
Disambiguation notice
Publisher's editors
Blurbers
Publisher series
Original language

References to this work on external resources.

Wikipedia in English

None

Book description
Haiku summary

Amazon.com Product Description (ISBN 156858282X, Paperback)

Drawing on written sources from the fifth century, B.C. to today, veteran cookbook author Oswald Rivera recreates ingredient lists and recipes to allow modern cooks to prepare historic delights from Esau's biblical mess of pottage to contemporary pasta primavera. Packed with fun facts, this culinary history includes such treats as a seven-course dinner from King Srenika’s royal bash in first millennial Indus Valley, Colonial New England’s Johny Cakes and the modern era's meatloaf. Black-and-white illustrations accompany this lively history of cooking.

(retrieved from Amazon Thu, 12 Mar 2015 18:14:36 -0400)

No library descriptions found.

Quick Links

Swap Ebooks Audio
1 wanted

Popular covers

Rating

Average: (2.5)
0.5
1 1
1.5
2
2.5
3 3
3.5
4
4.5
5

Is this you?

Become a LibraryThing Author.

 

About | Contact | Privacy/Terms | Help/FAQs | Blog | Store | APIs | TinyCat | Legacy Libraries | Early Reviewers | Common Knowledge | 119,724,281 books! | Top bar: Always visible