Relevant bibliographies by topics / Cookery, history

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters

Academic literature on the topic 'Cookery, history'

Author: Grafiati
Published: 4 June 2021
Last updated: 15 February 2022

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Journal articles on the topic "Cookery, history"

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Musselman, Lytton John. "The Tomato in American Early History, Culture, and Cookery." Economic Botany 56, no. 4 (October 2002): 406. http://dx.doi.org/10.1663/0013-0001(2002)056[0406:ttiaeh]2.0.co;2.

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Norman, Corrie E., D. Eleanor Scully, and Terence Scully. "Early French Cookery: Sources, History, Original Recipes and Modern Adaptations." Sixteenth Century Journal 28, no. 1 (1997): 346. http://dx.doi.org/10.2307/2543327.

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Summerfield, Susan. "INTERNET RESOURCES: Culinary resources: Cookery and culinary history Web sites." College & Research Libraries News 64, no. 10 (November 1, 2003): 656–60. http://dx.doi.org/10.5860/crln.64.10.656.

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Humphrey, Theodore C., and Estelle Woods Wilcox. "Buckeye Cookery and Practical Housekeeping." Western Folklore 48, no. 3 (July 1989): 264. http://dx.doi.org/10.2307/1499744.

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Derleth, Jessica. "“KNEADING POLITICS”: COOKERY AND THE AMERICAN WOMAN SUFFRAGE MOVEMENT." Journal of the Gilded Age and Progressive Era 17, no. 3 (July 2018): 450–74. http://dx.doi.org/10.1017/s1537781418000063.

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During the American woman suffrage movement, opponents described suffragists as abnormal, unsexed, non-mothers who desired to leave the home and family en masse, levying “war against the very foundation of society.” This charge ultimately compelled suffragists around the nation to respond by embracing expediency arguments, insisting the women's votes would bring morality, cleanliness, and order to the public sphere. This article charts how suffragists capitalized on movements for home economics, municipal housekeeping, and pure food to argue for the compatibility of politics and womanhood. In particular, this article examines suffrage cookbooks, recipes, and bazaars as key campaign tactics. More than a colorful historiographical side note, this cookery rhetoric was a purposeful political tactic meant to combat perennial images of suffragists as “unwomanly women.” And suffragists ultimately employed the practice and language of cookery to build a feminine persona that softened the image of their political participation and made women's suffrage more palatable to politicians, male voters, potential activists, and the general public.
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Haber, Barbara. "Favorite Dishes: a Columbian autograph souvenir cookery book." Women's History Review 12, no. 3 (September 1, 2003): 499–520. http://dx.doi.org/10.1080/09612020100200706.

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Dyer, Christopher, and Terence Scully. "The Art of Cookery in the Middle Ages." American Historical Review 102, no. 3 (June 1997): 804. http://dx.doi.org/10.2307/2171549.

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Tippen, Carrie Helms, Heidi S. Hakimi-Hood, and Amanda Milian. "Cookery and Copyright: A History of One Cookbook in Three Acts." Gastronomica 19, no. 4 (2019): 1–9. http://dx.doi.org/10.1525/gfc.2019.19.4.1.

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This article examines the history and movements of one collection of recipes in three “acts” or iterations in the nineteenth and twentieth centuries. Maria Eliza Ketelby Rundell's A New System of Domestic Cookery is published in London in 1806, and almost immediately, the book is pirated and printed in the United States. More than 100 years later, the same collection of recipes is reprinted by S. Thomas Bivins under the title The Southern Cookbook. The authors discuss the implications of the text's movements through the lens of book history and copyright law. Rundell sues her publisher, John Murray, for the right to control the publication of her recipes. Meanwhile, in the U.S., her book is continuously in print for decades, but Rundell receives no remuneration for it. Bivins, an African American merchant and principal of a training institute for black domestic workers, takes the recipes attributed to Rundell from the public domain for The Southern Cookbook. The authors conclude that this cookbook in three acts demonstrates how a history of the cookbook in general can challenge received understandings of authorship and textual ownership.
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Liers, Frederick H., Luigi Ballerini, and Jeremy Parzen. "The Art of Cooking: The First Modern Cookery Book." Sixteenth Century Journal 37, no. 3 (October 1, 2006): 900. http://dx.doi.org/10.2307/20478082.

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Dyson, Laurel Evelyn. "Indigenous Australian cookery, past and present." Journal of Australian Studies 30, no. 87 (January 2006): 5–18. http://dx.doi.org/10.1080/14443050609388047.

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Dissertations / Theses on the topic "Cookery, history"

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Kernan, Sarah Peters. "“For al them that delight in Cookery”: The Production and Use of Cookery Books in England, 1300–1600." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1462569208.

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Lunardelli, Tatiana. "Redes comunicacionais na gastronomia: os processos criativos dos chefs de cozinha." Pontifícia Universidade Católica de São Paulo, 2017. https://tede2.pucsp.br/handle/handle/20797.

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Submitted by Filipe dos Santos (fsantos@pucsp.br) on 2018-01-24T09:36:45Z No. of bitstreams: 1 Tatiana Lunardelli.pdf: 44680761 bytes, checksum: fd6524ca86505399ec8f30b561fb2600 (MD5)
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
Pontifícia Universidade Católica de São Paulo - PUCSP
Between 1 984 and 2011 Catalan chef Ferran Adrià produced something around 1 0,000 documents, including sketches, texts and photos of everything that was produced in El Bulli. Since the the grand opening of the restaurant Epice in São Paulo, led by Chef Alberto Landgraf, all the dishes development, from techniques, suppliers, researches, were recorded in a notebook and posted on the Instagram app. Many other chefs record their processes and eventually post them on Instagram. All these documents are slowly being shown in specialized publications and social networks. Can the reading of these notebooks, with the revelation of all the layers of research involved in the elaboration of a dish and the critical approach of the creative process, offer new elements to the journalists, a more technical look, free from only the personal judgment that floods today’s specialized press? The purpose of this research is to investigate the communicative relation in the creative process of chefs, focusing on the work of Catalan chef Ferran Adrià and chef Alberto Landgraf and also on other chefs that adopted the same type of creative processes recording. The research proposes an understanding of creative processes, that is, how this creation takes place, from the concept of creation as a network under construction, as is presented by Cecília Salles, which has as its theoretical foundation Peircean semiotic line, the network concept of Pierre Musso, in dialogue with thinkers of culture, like Edgar Morim and Iuri Lotman. The research also intends to establish interactions with gastronomy scholars such as Massimo Montanari and Carlos Alberto Dória. As for its methodology, a four-month follow-up of chefAlberto Landgraf's process was carried out and an analysis of the documents will be made, that is, the notebooks and annotations used by the chef in his creative process; analysis of the records made by the Catalan chef during the years of existence of his restaurant El Bulli, as well as documents posted on Instagram by other chefs and interviews conducted by me during the masters degree
Entre os anos de 1 984 e 2011 o chef catalão Ferran Adrià produziu algo em torno de 1 0 mil documentos, entre esboços, textos e fotos de tudo o que foi produzido no El Bulli. Desde a inauguração do restaurante paulistano Epice, comandado pelo chef Alberto Landgraf, todos os pratos desenvolvidos, desde técnicas, fornecedores, buscas, foi registrado em um caderno e divulgado no aplicativo Instagram. Inúmeros outros chefs de cozinha registram seus processos e eventualmente publicam no aplicativo Instagram. Todos esses documentos produzidos aos poucos vem sendo mostrados em publicações especializadas e redes sociais. A leitura desses cadernos, com a revelação das inúmeras camadas de pesquisa que envolvem a elaboração de um prato e a abordagem critica do processo criativo, pode oferecer para os jornalistas de gastronomia novos elementos, um olhar mais técnico, livre de somente julgamentos pessoais que atualmente inundam a imprensa especializada? O objetivo dessa pesquisa é investigar as relações comunicativas no processo de criação dos chefs de cozinha, com foco no trabalho do chef catalão Ferran Adrià e do chef Alberto Landgraf em diálogo com outros chefs que adotam o mesmo tipo de registro de seus processos criativos. A pesquisa é uma proposta de leitura dos processos criativos, ou seja, de como se dá esse percurso de criação, a partir do conceito de criação como rede em construção, como é apresentado por Cecília Salles, entendimento que tem como fundamentação teórica a semiótica de linha peirceana, o conceito de rede de Pierre Musso, em diálogo com pensadores da cultura, como Edgar Morim e Iuri Lotman. A tese pretende também estabelecer interações com os estudiosos de gastronomia como Massimo Montanari e Carlos Alberto Dória. Quanto a metodologia, foi feito o acompanhamento durante quatro meses do processo de criação do chefAlberto Landgraf e será feita a análise dos documentos de processo, ou seja, dos cadernos produzidos pelo chef durante seu processo criativo; análise dos registros produzidos pelo chef catalão durante os anos de existência do seu restaurante El Bulli, assim como os documentos divulgados no Instagram por alguns chefs, documentários e entrevistas realizadas por mim durante o mestrado
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Wolfe, Rachael. "Beyond the Ancestral Skillet: Four Louisiana Women and Their Cookbooks, 1930-1970." ScholarWorks@UNO, 2009. http://scholarworks.uno.edu/td/951.

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Cookbooks have a unique ability to record women.s history, both private and public. Cookbooks transmit not only instructions for preparing specific dishes, but also the values of class, race and gender of the times and places in which they are created. This study will focus on several such cookbooks produced by Louisiana women in the mid-twentieth century, from the 1930s to the 1970s. Different though these works are, they collectively demonstrate that the best cookbook authors are purveyors not only of recipes, but also of class values, ethnic relations and folklore, and gender models that one generation of women endeavors to transmit to the next. Most important, this study will argue that these cookbooks provide a rich and penetrating insight into the class structure in rural Louisiana, race and accomplishment in an era of segregation, and the role of gender in domestic and professional occupation.
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Turpijn, Saskia C. "William Bernard Cooke, George Cooke, and J.M.W. Turner: Business of the Topographical Print Series." VCU Scholars Compass, 2019. https://scholarscompass.vcu.edu/etd/6073.

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The organization of eighteenth and nineteenth-century British printmaking and publishing was based on economic principles and occurred in the collaborative sphere of the engraver’s studio. Print designers, engravers, printers, and publishers formed a professional network that operated on economic principles, publishing prints that served to generate income for its participants. These ventures faced great challenges in the lengthy and laborious processes of engraving and publishing, and in financing the project for the duration of that time. This project examines the economic structure of early nineteenth-century prints. Using comprehensive accounting records, it analyzes two well-known topographical print series. The profitable Southern coast by William Bernard Cooke and George Cooke is compared to the financially unsuccessful Tour of Italy by James Hakewill, series that both were partly based on watercolors by J.M.W. Turner. A well-managed organization and a sound financial framework laid the foundation for a profitable venture. The success of print series hinged on several critical success factors, such as access to sufficient capital, strict cost containment, and optimized print editions. An examination of the conflict that ended the collaboration between Turner and the engravers Cooke, originating in Turner’s demand for higher design fees, puts the validity of the arguments of both parties in a new light. The investigation into the work practice of the engravers Cooke and the economic factors that determined the outcome of their labor contributes to a better understanding of the printmakers’ opportunities and challenges at the onset of the modern art market.
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Zappalà, Daniele. "La géographie italienne des saveurs et des arômes dans l’imaginaire français contemporain." Thesis, Paris 4, 2017. http://www.theses.fr/2017PA040027.

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La reconnaissance et la construction de la cuisine italienne en France relèvent d’un processus historique et social dont l’imaginaire des mangeurs français est le principal moteur, sur fond d’une communauté culturelle franco-italienne ancienne. Ce rôle performatif de l’imaginaire s’exerce à travers des concepts (rattachés à la cuisine) circulant entre la conscience des mangeurs, la sémiosphère française et les territoires culinaires italiens en France. Dans l’espace public, ces derniers sont représentés principalement par les établissements italiens de restauration. En considérant les trois dimensions (imaginaire des mangeurs, contenus circulant dans la sémiosphère, établissements culinaires), cette thèse analyse le rôle spécifique de l’imaginaire géographique dans la migration et la création contemporaines de la cuisine italienne en France. L’opérateur géographique du paysage joue encore un rôle essentiel dans cette construction, mais il est investi de plus en plus par un processus d’écologisation, au fur et à mesure que la cuisine italienne en France devient le symbole d’un voyage vers une nature désirée. L’opérateur trajectif du naturel (mouvement vers la nature) prend le relais du paysage, dans un contexte d’inquiétudes écologiques croissantes des mangeurs et de rejet des modèles alimentaires d’inspiration strictement moderniste, conçus à partir d’une séparation présumée entre homme et nature. La cuisine italienne en France devient une illustration de la quête contemporaine de nouveaux modes d’existence. En même temps, l’intensité de la reconnaissance culinaire franco-italienne pourrait ouvrir des perspectives dans le champ de la géopolitique planétaire du goût
The recognition and the construction of the Italian cookery in France are the products of a historical and social process having its main motive in the eaters’ imagination, based on the old cultural affinity between France and Italy. This performative function of imagination is exercised through concepts (in connection with cookery) circulating among eaters’ consciousness, French semiosphere and the Italian culinary territories in France. In the public space, these territories coincide with the Italians eating-places. This Ph.D. thesis analyses the specific function of the geographical imagination in the contemporary migration and construction of the Italian cookery in France, by considering three dimensions (eaters’ imagination, semiosphere circulating contents, eating-places). A crucial role in this construction is still played by landscape as geographical actant, but this one is increasingly involved in a process of ecologization, as Italian cookery in France becomes the symbol of a travel towards a desired nature. Naturalness as a transitional actant (movement toward nature) takes over from landscape, in the context of increasing ecological anxieties by eaters and a rejection of strictly modernistic food models based on a presumed division between man and nature. Italian cookery in France becomes an illustration of contemporary quest for new ways of life. At the same time, French-Italian high culinary recognition could open new perspectives in the field of the global geopolitics of taste
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Mallory, Heather Alison. "The Nouvelle Cuisine Revolution: Expressions of National Anxieties and Aspirations in French Culinary Discourse 1969 - 1996." Diss., 2011. http://hdl.handle.net/10161/3826.

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This dissertation posits that Nouvelle Cuisine brings together two of the most powerful cultural forces involved in constituting French national identity: food and revolution. As a result of this privileged position, Nouvelle Cuisine offers scholars a particularly rich object of study that can be related to larger issues at play in the formation and performance of national identity. In this work, I will argue that the revolutionary rhetoric used in the articulation of Nouvelle Cuisine serves several distinct and, at times, oppositional purposes. On the one hand, the revolutionary rhetoric is intended to create a break with a tumultuous and painful past, while asserting a new paradigm of national strength. On the other hand, however, the revolutionary rhetoric of equality and freedom also somewhat paradoxically participates in and supports the dark side of democracy, which includes but is not limited to behind-the-scenes jockeying for power and the elimination of groups that threaten or curtail either the power at the top or the legitimacy of the revolution itself.

This work will also argue that because of the very malleability of the revolutionary rhetoric and because French cuisine is considered such an important expression of the French nation, Nouvelle Cuisine and the contemporaneous culinary discourse transforms France's fine dining domain into a sort of theatre where national attitudes are not only represented to a socially diverse French public, but where the public itself is invited to participate in this performance of the nation: rehearsing, refining, and rejecting what it means to be French and, as a result, projecting both aspirations and anxieties of nationhood through this culinary landscape.

In writing this dissertation, I have drawn heavily on my training in literary studies, but have tried as much as possible to allow the subject matter to dictate an inclusive and interdisciplinary approach. I engage frequently with a wide variety of scholars such as Homi Bhabha, Roland Barthes, Michel Winock, Jean-Robert Pitte, Claude Fischler, and Stephen Mennell. Consequently, my argument places the classic literary tools of linguistic and semiotic methods alongside investigations that call on cultural studies, history, anthropology, sociology, political philosophy, and of course food studies. I use cookbooks, guidebooks, newspapers, magazines, menus, interviews, and multiple editions of the Larousse Gastronomique to provide first and foremost the context but also the evidence for this dissertation. I concentrate the bulk of my critical energies on the food and leisure magazine Le Nouveau Guide (founded by food critics Henri Gault and Christian Millau) and the cookbook series entitled "Les Recettes Originales de...", paying particular attention to Nouvelle Cuisine foundational chefs Paul Bocuse and Michel Guérard.

The narrative of Nouvelle Cuisine is equivocal, but it does not defy conclusions. My final analysis in this dissertation is that in the production and articulation of Nouvelle Cuisine, we see how food and revolution are used to reorganize the hierarchies and composition of a society. We see a reorganization that restores bourgeois, patriarchal values and clings to a hexagonal interpretation of France that prioritizes resistance over incorporation. We see a revolution that is perhaps less the French Revolution than the July Revolution. We see a revolution that is an alibi for restoration.


Dissertation
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Lieffers, Caroline. "Science, technology, and management in the middle-class English home, c. 1800-1880." Master's thesis, 2010. http://hdl.handle.net/10048/1329.

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The nineteenth-century English middle class was strongly influenced by science, industry, and capitalist managerial techniques. These trends also made their way into the domestic space, where women negotiated their application, particularly in the kitchen. This thesis examines domestic life in the context of the popularization of science and the history of technology and management to come to a fuller understanding of how middle-class women ran their homes between about 1800 and 1880, a period of broad industrialisation and business growth. The values of fact, precision, rationality, and order influenced the practice of cookery, the physical technologies in the home, and the management of people, time, and money. The middle-class male workspace celebrated the same values; women were the domestic counterparts of their husbands. Although the prescriptive literature was not always slavishly followed, adherence to these values, both at work and at home, could help cement the familys social status.
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Pauzé, Marisha. "«La bonne cuisine» : discours alimentaires et goûts populaires au Québec des années 1920 à 1949." Thèse, 2019. http://hdl.handle.net/1866/22512.

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Books on the topic "Cookery, history"

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D, Brears Peter C., and English Heritage, eds. Tudor cookery: Recipes & history. Swindon, [England]: English Heritage, 2003.

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Heritage, English, ed. Medieval cookery: Recipes & history. Swindon [England]: English Heritage, 2003.

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Jennifer, Stead, and English Heritage, eds. Georgian cookery: Recipes & history. Swindon, [England]: English Heritage, 2004.

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Stead, Jennifer. Georgian cookery: Recipes & history. Swindon: English Heritage, 2003.

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Heritage, English, ed. Stuart cookery: Recipes & history. London: English Heritage, 2004.

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1921-, Black Maggie, and English Heritage, eds. Victorian cookery: Recipes & history. Savile Row, London: English Heritage, 2004.

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M, Renfrew Jane, and English Heritage, eds. Roman cookery: Recipes & history. Swindon: English Heritage, 2004.

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Museum, Saffron Walden. The saffron crocus history & cookery. Saffron Walden Essex: Saffron Walden Museum, 2003.

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Corbishley, Gill. Ration book cookery: Recipes & history. London: English Heritage, 2004.

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Orton, Anne. Tudor food and cookery. (Enfield) ((26 Gardenia Road, Enfield EN1 2HZ)): (A. Orton), 1985.

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Book chapters on the topic "Cookery, history"

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Orchiston, Wayne. "From Crossley to Carter: The Life and Times of an Historic Cooke Refractor." In Exploring the History of New Zealand Astronomy, 337–67. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-22566-1_13.

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Brashear, Ronald, and Gary Patterson. "Josiah Parsons Cooke, the Natural Philosophy of Sir John F. W. Herschel and the Rational Chemistry of the Elements." In Perspectives on the History of Chemistry, 43–59. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-67910-1_4.

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Waines, David. "Cookery." In The New Cambridge History of Islam, 751–63. Cambridge University Press, 2000. http://dx.doi.org/10.1017/chol9780521838245.029.

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Pennell, Sara. "Professional Cooking, Kitchens, and Service Work: Accomplisht Cookery." In A Cultural History of Food in the Early Modern Age, 103–22. Bloomsbury Publishing Plc, 2014. http://dx.doi.org/10.5040/9781350044548-ch-006.

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"Language use for special purposes: Cookery recipes 1350–1600." In A History of the German Language Through Texts, 201–10. Routledge, 2004. http://dx.doi.org/10.4324/9780203488072-30.

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Cattaneo-Vietti, Riccardo, Mauro Doneddu, and Egidio Trainito. "Food for Man: Cooked and Raw." In MAN and SHELLS Molluscs in the History, 189–209. BENTHAM SCIENCE PUBLISHERS, 2016. http://dx.doi.org/10.2174/9781681082257116010014.

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Moss, Robert F. "A History of Barbecue in the Mid-South Region." In The Slaw and the Slow Cooked, 25–42. Vanderbilt University Press, 2012. http://dx.doi.org/10.2307/j.ctv16755s9.6.

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Hardy, Lawrence Harold. "A History of Computer Networking Technology." In Encyclopedia of Multimedia Technology and Networking, Second Edition, 613–18. IGI Global, 2009. http://dx.doi.org/10.4018/978-1-60566-014-1.ch082.

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The computer has influenced the very fabric of modern society. As a stand-alone machine, it has proven itself a practical and highly efficient tool for education, commerce, science, and medicine. When attached to a network—the Internet for example—it becomes the nexus of opportunity, transforming our lives in ways that are both problematic and astonishing. Computer networks are the source for vast amounts of knowledge, which can predict the weather, identify organ donors and recipients, or analyze the complexity of the human genome (Shindler, 2002). The linking of ideas across an information highway satisfies a primordial hunger humans have to belong and to communicate. Early civilizations, to satisfy this desire, created information highways of carrier pigeons (Palmer, 2006). The history of computer networking begins in the 19th century with the invention of the telegraph, the telephone, and the radiotelegraph. The first communications information highway based on electricity was created with the deployment of the telegraph. The telegraph itself is no more than an electromagnet connected to a battery, connected to a switch, connected to wire (Derfler & Freed, 2002). The telegraph operates very straightforwardly. To send a message (electric current), the telegrapher rapidly opens and closes the telegraph switch. The receiving telegraph uses the electric current to create a magnetic field, which causes an observable mechanical event (Calvert, 2004). The first commercial telegraph was patented in Great Britain by Charles Wheatstone and William Cooke in 1837 (The Institution of Engineering and Technology, 2007). The Cooke-Wheatstone Telegraph required six wires and five magnetic needles. Messages were created when combinations of the needles were deflected left or right to indicate letters (Derfler & Freed, 2002). Almost simultaneous to the Cooke-Wheatstone Telegraph was the Samuel F. B. Morse Telegraph in the United States in 1837 (Calvert, 2004). In comparison, the Morse Telegraph was decidedly different from its European counterpart. First, it was much simpler than the Cooke-Wheatstone Telegraph: to transmit messages, it used one wire instead of six. Second, it used a code and a sounder to send and receive messages instead of deflected needles (Derfler & Freed, 2002). The simplicity of the Morse Telegraph made it the worldwide standard. The next major change in telegraphy occurred because of the efforts of French inventor Emile Baudot. Baudot’s first innovation replaced the telegrapher’s key with a typewriter like keyboard. His second innovation replaced the dots and dashes of Morse code with a five-unit or five-bit code—similar to American standard code for information interchange (ASCII) or extended binary coded decimal interchange code (EBCDIC)—he developed. Unlike Morse code, which relied upon a series of dots and dashes, each letter in the Baudot code contained a combination of five electrical pulses. Eventually all major telegraph companies converted to Baudot code, which eliminated the need for a skilled Morse code telegrapher (Derfler & Freed, 2002). Finally, Baudot, in 1894, invented a distributor which allowed his printing telegraph to multiplex its signals; as many as eight machines could send simultaneous messages over one telegraph circuit (Britannica Concise Encyclopedia , 2006). The Baudot printing telegraph paved the way for the Teletype and Telex (Derfler & Freed, 2002). The second forerunner of modern computer networking was the telephone. It was a significant advancement over the telegraph for it personalized telecommunications, bringing the voices and emotions of the sender to the receiver. Unlike its predecessor the telegraph, telephone networks created virtual circuit to connect telephones to one another (Shindler, 2002). Legend credits Alexander Graham Bell as the inventor of the telephone in 1876. He was not. Bell was the first to patent the telephone. Historians credit Italian- American scientist Antonio Meucci as the inventor of the telephone. Meucci began working on his design for a talking telegraph in 1849 and filed a caveat for his design in 1871 but was unable to finance commercial development. In 2002, the United States House of Representatives passed a resolution recognizing his accomplishment to telecommunications (Library of Congress, 2007).
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Hardy, Lawrence Harold. "A History of Computer Networking Technology." In Networking and Telecommunications, 26–32. IGI Global, 2010. http://dx.doi.org/10.4018/978-1-60566-986-1.ch003.

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The computer has influenced the very fabric of modern society. As a stand-alone machine, it has proven itself a practical and highly efficient tool for education, commerce, science, and medicine. When attached to a network—the Internet for example—it becomes the nexus of opportunity, transforming our lives in ways that are both problematic and astonishing. Computer networks are the source for vast amounts of knowledge, which can predict the weather, identify organ donors and recipients, or analyze the complexity of the human genome (Shindler, 2002). The linking of ideas across an information highway satisfies a primordial hunger humans have to belong and to communicate. Early civilizations, to satisfy this desire, created information highways of carrier pigeons (Palmer, 2006). The history of computer networking begins in the 19th century with the invention of the telegraph, the telephone, and the radiotelegraph. The first communications information highway based on electricity was created with the deployment of the telegraph. The telegraph itself is no more than an electromagnet connected to a battery, connected to a switch, connected to wire (Derfler & Freed, 2002). The telegraph operates very straightforwardly. To send a message (electric current), the telegrapher rapidly opens and closes the telegraph switch. The receiving telegraph uses the electric current to create a magnetic field, which causes an observable mechanical event (Calvert, 2004). The first commercial telegraph was patented in Great Britain by Charles Wheatstone and William Cooke in 1837 (The Institution of Engineering and Technology, 2007). The Cooke-Wheatstone Telegraph required six wires and five magnetic needles. Messages were created when combinations of the needles were deflected left or right to indicate letters (Derfler & Freed, 2002). Almost simultaneous to the Cooke-Wheatstone Telegraph was the Samuel F. B. Morse Telegraph in the United States in 1837 (Calvert, 2004). In comparison, the Morse Telegraph was decidedly different from its European counterpart. First, it was much simpler than the Cooke-Wheatstone Telegraph: to transmit messages, it used one wire instead of six. Second, it used a code and a sounder to send and receive messages instead of deflected needles (Derfler & Freed, 2002). The simplicity of the Morse Telegraph made it the worldwide standard. The next major change in telegraphy occurred because of the efforts of French inventor Emile Baudot. Baudot’s first innovation replaced the telegrapher’s key with a typewriter like keyboard. His second innovation replaced the dots and dashes of Morse code with a five-unit or five-bit code—similar to American standard code for information interchange (ASCII) or extended binary coded decimal interchange code (EBCDIC)—he developed. Unlike Morse code, which relied upon a series of dots and dashes, each letter in the Baudot code contained a combination of five electrical pulses. Eventually all major telegraph companies converted to Baudot code, which eliminated the need for a skilled Morse code telegrapher (Derfler & Freed, 2002). Finally, Baudot, in 1894, invented a distributor which allowed his printing telegraph to multiplex its signals; as many as eight machines could send simultaneous messages over one telegraph circuit (Britannica Concise Encyclopedia , 2006). The Baudot printing telegraph paved the way for the Teletype and Telex (Derfler & Freed, 2002). The second forerunner of modern computer networking was the telephone. It was a significant advancement over the telegraph for it personalized telecommunications, bringing the voices and emotions of the sender to the receiver. Unlike its predecessor the telegraph, telephone networks created virtual circuit to connect telephones to one another (Shindler, 2002). Legend credits Alexander Graham Bell as the inventor of the telephone in 1876. He was not. Bell was the first to patent the telephone. Historians credit Italian- American scientist Antonio Meucci as the inventor of the telephone. Meucci began working on his design for a talking telegraph in 1849 and filed a caveat for his design in 1871 but was unable to finance commercial development. In 2002, the United States House of Representatives passed a resolution recognizing his accomplishment to telecommunications (Library of Congress, 2007).
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10

Frisch, Michael. "Oral History in the Digital Age: Beyond the Raw and the Cooked." In Oral History and Australian Generations, 92–107. Routledge, 2018. http://dx.doi.org/10.4324/9781315223063-7.

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