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Journal articles on the topic 'Cookery, history'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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1

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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Smith, Jennifer. "Pleyn Delit: Medieval Cookery for Modern Cooks, and: Early French Cookery: Sources, History, Original Recipes and Modern Adaptations (review)." Parergon 14, no. 2 (1997): 183–85. http://dx.doi.org/10.1353/pgn.1997.0047.

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12

heinzelmann, ursula. "Rumohr's Falscher Rehschlegel: The Significance of Venison in German Cuisine." Gastronomica 6, no. 4 (2006): 53–58. http://dx.doi.org/10.1525/gfc.2006.6.4.53.

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Carl Friedrich von Rumohr's Falscher Rehschlegel: at first glance the recipe in his Geist der Kochkunst, Spirit of Cookery of 1822 seems to belong to the category of mockfood - but does that make sense from the pen of a highly rational, reality-obsessed empiricist? Similar instructions for how to prepare meat, notably mutton, as game can be found in a row of popular German cookery books of the 19th and the beginning of the 20th century, whereas other examples for mockfood in German culinary history are rare and restricted to periods of shortage. So the story behind Rumohr's surprising recipe really is the story of hunting and venison in Germany. The article looks at both and explores their socio-cultural symbolism through the centuries in a gastronomic context.

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13

Lauer, Klaus. "The history of nitrite in human nutrition: A contribution from German cookery books." Journal of Clinical Epidemiology 44, no. 3 (January 1991): 261–64. http://dx.doi.org/10.1016/0895-4356(91)90037-a.

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14

van Gelder, G. J. "Review: Medieval Arab Cookery: Essays and Translations * Maxime Rodinson, A. J. Arberry, Charles Perry: Medieval Arab Cookery: Essays and Translations." Journal of Islamic Studies 13, no. 2 (May 1, 2002): 248–51. http://dx.doi.org/10.1093/jis/13.2.248.

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15

Oliver, F. "La Varenne's Cookery: The French Cook; the French Pastry Chef; the French Confectioner." French History 21, no. 4 (November 15, 2007): 475–76. http://dx.doi.org/10.1093/fh/crm058.

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Reader, Keith. "'Les Mères de Lyon': representations of women and cookery in France." French Cultural Studies 6, no. 18 (October 1995): 373–83. http://dx.doi.org/10.1177/095715589500601808.

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Nagy, Imola Katalin. "Disputed Words of Disputed Territories: Whose Is Kürtőskalács?" Acta Universitatis Sapientiae, Philologica 10, no. 3 (December 1, 2018): 67–85. http://dx.doi.org/10.2478/ausp-2018-0028.

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AbstractKürtőskalács, or chimney cake, is a Hungarian bakery specialty, made from sweet, yeast dough. The Hungarian lexeme kürtőskalács has two etymological explanations, and it has a lot of synonyms. The disputes over the paternity of this product between Romanian authorities and Hungarians have made us consider the history and origin of the term, the evolution of the recipe, and other additional information regarding linguistic, cultural, and translational implications (we have identified the first attempts to translate the recipe of the dish into Romanian). The very first written recipe known today dates back to 1784, when Gazda Aszszonyi Böltseségnek Tárháza, Dániel Istvánné Gróf Mária Mikes’s cookery book was issued, although the word had been mentioned in much older documents. The name kürtőskalács has not penetrated the Romanian language yet, although attempts to translate its recipe can be spotted in the 19th century. The words used by Romanians are either transcriptions or borrowings, or adapted or coined variants (cozonac secuiesc, colac secuiesc) or even calques (the case of tulnic, which is used to echo the phonetic similarity of kürt (trumpet) and kürtő (chimney stove) in Hungarian, as tulnic means a kind of trumpet). Our research focuses on the history of this product, the history of the words related to it, taking into account one of the most interesting parts of gastronomic literature, i.e. the history of cookery books.

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Bannerman, Colin. "Indigenous food and cookery books: Redefining aboriginal cuisine." Journal of Australian Studies 30, no. 87 (January 2006): 19–36. http://dx.doi.org/10.1080/14443050609388048.

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Bickham, T. "Eating the Empire: Intersections of Food, Cookery and Imperialism in Eighteenth-Century Britain." Past & Present 198, no. 1 (February 1, 2008): 71–109. http://dx.doi.org/10.1093/pastj/gtm054.

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Hieatt, Constance B. "The Art of Cookery in the Middle Ages.Terence Scully." Speculum 72, no. 2 (April 1997): 567–69. http://dx.doi.org/10.2307/3041054.

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Wheaton, Barbara K. "Early French Cookery: Sources, History, Original Recipes and Modern Adaptations.D. Eleanor Scully , Terence Scully , J. David Scully." Speculum 74, no. 2 (April 1999): 503–4. http://dx.doi.org/10.2307/2887127.

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22

Rich, Rachel. "Cookbook Writers and Recipe Readers: Georgiana Hill, Isabella Beeton and Victorian Domesticity." Journal of Victorian Culture 25, no. 3 (June 13, 2020): 408–23. http://dx.doi.org/10.1093/jvcult/vcaa007.

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Abstract This article examines female-authored cookbooks in the 1860s, focusing in particular on the little-known work of Georgiana Hill, and the famous life of Isabella Beeton and her Book of Household Management. Looking at the state of cookbook publishing in the 1860s, and considering both the tone and content of these publications, the author argues that taking Hill’s authorial voice into account can enhance our understanding of how women operated in the highly competitive cookbook market. Hill’s and Beeton’s work, alongside that of Eliza Acton and numerous lesser-known cookery writers, suggests ways in which authors were conscious of addressing multiple audiences, including mistresses and servants, and both confident and incompetent cooks. At the same time, the frequent appearance of both European and Indian recipes suggests that the middle-class cookbook market made assumptions about the sophistication and cosmopolitanism of the domestic dinner table. The article goes on to investigate Hill’s biography, and her navigation of the publishing industry, analysing in particular the archives of George Routledge and Co., in order to argue that even while it offered female cookery writers the opportunity to capitalize on their expertise, this was still an industry in which it was difficult for a woman to be fairly rewarded for her work.

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BOULLATA, ISSA J. "GEERT JAN VAN GELDER, Of Dishes and Discourse: Classical Arabic Literary Representations of Food, Curzon Studies in Arabic and Middle-Eastern Literatures (Richmond, Surrey: Curzon Press, 2000). Pp. 185. Price not available." International Journal of Middle East Studies 33, no. 2 (May 2001): 319–20. http://dx.doi.org/10.1017/s0020743801352066.

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In this book Geert Jan van Gelder, Laudian Professor of Arabic at the University of Oxford, studies how Arab–Islamic culinary culture was represented in Arabic literature. He thus contributes to our knowledge of both Arabic literature and, indirectly, Arab–Islamic gastronomy and cookery. Although representations of food as such are not the finest aspects of Arabic literature, and the preparation and consumption of food are not the finest aspects of Arab–Islamic civilization, his perspective throws light on little-studied facets of Arab–Islamic culture that are worth noting.

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Finamore, Michelle Tolini. "“A Triumph in Culinary Art”: Epicurean Displays at the Copley Plaza." Gastronomica 11, no. 4 (2011): 78–85. http://dx.doi.org/10.1525/gfc.2012.11.4.78.

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From the early twentieth century through the 1960s, three generations of the Tolini family participated in culinary expositions organized by the Epicurean Society of Boston and Les Amis d'Escoffier. The French gastronomic traditions of Auguste Escoffier and Antonin Carême informed the creation of the elaborate and highly decorative tallow sculptures that were the centerpieces of these displays. Drawing upon an extensive family archive of photographs, menus, and ephemera, the author delves into the history of these extraordinaires, or pièces montées. The article explores the fabrication techniques and aesthetics of the centerpieces through oral history and seminal nineteenth- and twentieth-century culinary books such as The Escoffier Cook Book: A Guide to the Fine Art of Cookery and more obscure works such as Escoffier's Les Fleurs en Cire. The investigation uncovers the original sources of inspiration for the annual competitions, as well as a unique tradition of craftsmanship that was handed down from father to son to grandson.

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Thoms, Alston V. "The fire stones carry: Ethnographic records and archaeological expectations for hot-rock cookery in western North America." Journal of Anthropological Archaeology 27, no. 4 (December 2008): 443–60. http://dx.doi.org/10.1016/j.jaa.2008.07.002.

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Vincent, Alison. "Learning to cook the Chinese way: Australian Chinese cookbooks of the 1950s." Australasian Journal of Popular Culture 9, no. 1 (March 1, 2020): 39–54. http://dx.doi.org/10.1386/ajpc_00014_1.

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The history of Chinese migration to Australia and in particular the impact of discriminatory legislation has been the subject of considerable scholarship. Less well documented is the contribution of Chinese immigrants to Australia’s food culture. Chinese cooks had been at work in Australia since at least the 1850s, and cafés and restaurants were serving Chinese food in both urban and rural centres by the 1930s. The first cookery books devoted to Chinese recipes were written by Australian Chinese and published after the Second World War. They provided the curious and the adventurous with information that allowed them to both confidently order food in restaurants and experiment with cooking at home. An important and neglected source, this survey of these publications suggests some of the ways in which Chinese cooks adapted and adopted to produce an ‘Australianized’ Chinese menu.

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siegel, nancy. "Cooking Up American Politics." Gastronomica 8, no. 3 (2008): 53–61. http://dx.doi.org/10.1525/gfc.2008.8.3.53.

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Cooking Up Politics explores the expression of nationalism in the early republican period of American history through analysis of the domestic environment. This includes the development of American recipes, the patriotic ornamentation of imported ceramics and furnishings, and the role played by women as culinary activists who furthered the causes of republican values through a domestic ideology in the late eighteenth and early nineteenth century. In particular, this study addresses the naming of recipes in American cookery books, reflective of the growing interest in national sentiment. Recipes for Independence cake, Election cake, and the Federal pan cake, developed by authors such as Amelia Simmons, demonstrate that the meaning associated with food consumption and the social act of gathering to dine could be not only familial but patriotic as well. Such a nationalistic association with food allowed women to create a unique means to express their commitment to the new nation, thus linking language with food.

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Hyam, Ronald. "The Political Consequences of Seretse Khama: Britain, the Bangwato and South Africa, 1948–1952." Historical Journal 29, no. 4 (December 1986): 921–47. http://dx.doi.org/10.1017/s0018246x00019117.

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Ruth Williams was not a typist. She was apt to be put out when the newspapers called her that. In fact she was a secretary, a confidential clerk, with a firm of Lloyds' underwriters in London. On 30 September 1948, at a registry office in Kensington, she married Seretse Khama, heir to the chieftaincy of the Bangwato in the Bechuanaland Protectorate. No-one knew whether the Bangwato would accept a white consort. British newspapers ran features headed ‘Shall typist be a Queen?’ (Sunday Dispatch, 28 November 1948), and ‘This girl can upset the peace of Africa’ (Sunday Express, 10 July 1949). White opinion in South Africa was aghast: the marriage was condemned as ‘distasteful and disturbing’ (Johannesburg Star, 28 June 1949), as ‘striking at the root of white supremacy’ (Natal Witness, 2 July 1949). Ruth's parents opposed the marriage and did not attend the ceremony. Her father, George Williams, was a retired Indian army officer, working as a commercial traveller. Ruth was born in 1923, and brought up in Blackheath and Lewisham. She attended Eltham High School, took polytechnic classes in cookery, and served for four years in the war as a corporal-driver with the W.A.A.F. Together with her sister Muriel, she was a churchgoer, keenly interested in the African work of the London Missionary Society. They were constant visitors to the colonial students' hostel at Nutford Place in Bayswater. It was at an L.M.S. meeting in 1947 that she met Seretse, a quiet, friendly, relaxed and thoroughly Anglicized law student of twenty-seven, with an alert mind and honest manner. The sexual attraction between them was apparently strong. But there was also in their decision to marry a challenging element of anti-apartheid zeal. Ruth abhorred the colour bar, and felt she could do at least as much good in Bechuanaland as missionary wives had done.

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Aguirregoitia-Martínez, Ainhoa, and Mª Dolores Fernández-Poyatos. "The Gestation of Modern Gastronomy in Spain (1900-1936)." Culture & History Digital Journal 6, no. 2 (November 29, 2017): 019. http://dx.doi.org/10.3989/chdj.2017.019.

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This article discusses the gastronomic activity that took place in Spain between 1900 and 1936. It does so assuming that the modernisation process of Spain’s gastronomy transpired during these years, which is the same period recognised for when modernity emerged in other areas. This approach has been possible due to the discovery and analysis of unpublished testimonies of that time, mainly obtained from the general illustrated and specialised trade press as well as treatises written by cooks and writers of the period and the contemporary literature on the subject. These findings support the existence of factors such as the desire to have a national culinary identity, the creation of the first training centres, the emergence of professional associations and the abundant production of cookery books, treatises and culinary magazines. All these elements enable us to outline and contemplate the formation of the modern structure of gastronomic activity, but above all, they enrich part of its history and highlight the advisability of conducting research in a field that is so important for Spain; namely gastronomy.

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Bell, Melanie. "Rebuilding Britain." Feminist Media Histories 4, no. 4 (2018): 33–56. http://dx.doi.org/10.1525/fmh.2018.4.4.33.

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Women's marginalization in the British feature film industry is well documented: gender discrimination, and sometimes overt segregation, shut most women out of senior creative roles after the introduction of sound. What has received less critical attention is their participation in nonfiction filmmaking, which offered women greater employment opportunities, especially in the decades after World War II as Britain rebuilt its economy. This article provides the first historical mapping of women's involvement in sponsored nonfiction filmmaking in Britain in the period between 1945 and 1970, using newly available statistical data from Britain's film trade union, the Association of Cinematograph, Television and Allied Technicians (ACTT). It also draws on oral histories, extant films, and specialist trade publications to outline two case studies, one featuring three editors, and the other a director (Sarah Erulkar) who between them produced, directed and edited more than two hundred shorts on topics ranging from mineshaft sinking to French cookery. It argues that evidence of women's creative agency in this sector offers new ways of thinking about film history.

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Đerić, Gordana. "Food – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste." Issues in Ethnology and Anthropology 8, no. 1 (February 27, 2016): 41. http://dx.doi.org/10.21301/eap.v8i1.2.

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By approaching the phenomenon of food (consumption) as an identity issue of the first order, as man’s alimentary, only true biography, and an authentic expression of self and experience, but also as a key phenomenon in the development of man and mankind, the author points toward the anthropologically relevant aspects of research pertaining to food (the mythological, cultural and historical, economic, aesthetic, linguistic, political). The development of the art and philosophy of food (consumption) is considered in the context of history of the ideas of Epicureanism, empiricism and lametrism, as well as in the context of the end of the cult of culture” in its traditional meaning. Moving between issues of art theory and epistemology, the author pays special attention to the causes of the theoretical neglect of the senses of taste and smell, historical reasons of the second-rate position of gastronomy among the other sciences and arts, as well as changes taking place at the end of the “short 20th century” which enabled a revolution in aesthetics and social values – the expansion of food studies and the art of cookery. Thus the aim of the paper is twofold: on the one hand it is an attempt to shed some light on the history of this revolution in the context of the theoretical and aesthetic relationship toward food and the art of its preparation, and on the other, it should be an argument incentive to have the basic issue of food (consumption) find its way onto our own academic menu.

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HOLMES, FREDERIC LAWRENCE. "Chemistry in the Acadéémie Royale des Sciences." Historical Studies in the Physical and Biological Sciences 34, no. 1 (2003): 41–68. http://dx.doi.org/10.1525/hsps.2003.34.1.41.

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ABSTRACT: In the received history, chemistry began to transform from cookery to science toward the end of the 17th century with the introduction of sustained systematic experiment, color indicators, and the mechanical philosophy. Robert Boyle is usually considered the chief promoter of these improvements. In fact, the mechanical philosophy played a marginal part in the development of chemistry during Boyle's time and he was too eager an alchemical adept to establish the cooperative enterprise that precipitated modern chemistry. While Boyle sought the philosopher's stone, members of the Paris Academy of Sciences set the course of modern chemistry by developing a style of thorough, repeated, systematic experimentation and accurate measurement that resemble the practices that historians customarily credit to the late 18th century. The present paper makes this case by reconstructing the Academy's program of experiments to determine the constituents of chemical ““mixts,”” mainly parts of plants, as recorded in the laboratory notebooks of Claude Bourdelin. These experiments typically employed maceration or a similar technique to ““loosen”” the ingredients of the substance under investigation followed by distillation at various temperatures. The academicians tested the several fractions of distillate thus produced with many reagents, including color indicators of acidity. Some of the preliminary steps lasted for weeks, and some of the distillations for days. To reassure themselves that their procedures did not destroy or discard important constituents, they weighed both raw materials and end products and totted up the sum in a manner worthy of Lavoisier.

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Stevenson, Julie. "‘Among the qualifications of a good wife, a knowledge of cookery certainly is not the least desirable’ (Quintin Hogg):1Women and the curriculum at the Polytechnic at Regent Street, 1888‐1913." History of Education 26, no. 3 (September 1997): 267–86. http://dx.doi.org/10.1080/0046760970260302.

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Prochaska, Alice, Gervase Markham, and Michael R. Best. "The English Housewife: Containing the Inward and Outward Virtues which Ought to Be in a Complete Woman; As Her Skill in Physic, Cookery, Banqueting-Stuff, Distillation, Perfumes, Wool, Hemp, Flax, Dairies, Brewing, Baking, and All Other Things Belonging to a Household." American Historical Review 93, no. 1 (February 1988): 144. http://dx.doi.org/10.2307/1865730.

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Dalby, Andrew. "S. Wilkins, S. Hill (tr.): Archestratus: The Life of Luxury; Europe's Oldest Cookery Book. Translated, with Introduction and Commentary. Pp. 112; 23 ills., 2 maps. Totnes, Devon: Prospect Books, 1994. Paper, £7.99." Classical Review 45, no. 2 (October 1995): 434. http://dx.doi.org/10.1017/s0009840x00294651.

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Nitschke, Christoph. "THEORY AND HISTORY OF FINANCIAL CRISES: EXPLAINING THE PANIC OF 1873." Journal of the Gilded Age and Progressive Era 17, no. 2 (April 2018): 221–40. http://dx.doi.org/10.1017/s1537781417000810.

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This article demonstrates the value of a joint application of the theory and history of financial crises of 1873. It weaves together concepts of financial and banking panic theory with a narrative explanation of the causes and triggers of the Panic of 1873. Basic concepts of economic theory, it suggests, can act as both a framework and a starting point to the historical interpretation of a financial panic.Employing such theory, however, ultimately reinforces the need for contextual cultural explanations of financial panics. A theoretically grounded view of the cultural history of capitalism—and its sudden crises—can help explain why and how some structures of exchange systematized and conditioned human confidence within specific historical contexts.Drawing together theoretical models of banking panic and historical evidence, this article thus emphasizes the importance of Gilded Age money-making culture for understanding the impact of Philadelphia financier Jay Cooke upon the causes of the Panic of 1873. Cooke's sudden and unexpected bankruptcy caused the deconstruction of confidence on the stock exchange and throughout the country. The cultural idiosyncrasy of Cooke's outstanding position in all matters of American finance multiplied the asymmetry that occurred in the wake of a major information shock.

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Poulain, Jean-Pierre. "Un précurseur… des food studies : Maxime Rodinson." Anthropology of the Middle East 15, no. 2 (December 1, 2020): 1–17. http://dx.doi.org/10.3167/ame.2020.150202.

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Abstract: This article explores the contribution of Maxime Rodinson to the thematisation of food in the Social and Human Sciences (SHS), i.e. its recognition as a legitimate object. Rodinson’s contribution consists in having created the conditions for the socialisation of food. The focused interest in cookery books, as a source of empirical data, has made it possible to situate food in culinary styles, that is to say not only in physical space, but also in social space. Entry through practices has provided access to what he calls “mass effects” that affect society at large. Thus, it has been possible to sociologise the issue by adding to the local, geographical, and cultural locations of food and dishes the consideration of social hierarchies and forms of diffusion, mixing linguistics, history, sociology, anthropology, and geography. Beyond Rodinson’s personal trajectory, which from a personal poly-competence promotes a transdisciplinary approach, the thematisation takes place in a historical and epistemological context marked by the opposition between a spiritual Islamology and evolutionary Marxism. This characterises the period preceding the Iranian revolution and the fall of the Berlin Wall.Résumé : Cet article étudie la contribution de Maxime Rodinson à la thématisation de l’alimentation dans les Sciences humaines et sociales (SHS), c’est-à-dire à sa reconnaissance comme objet légitime. Son apport consiste à avoir créé les conditions de la sociologisation des aliments. La mise en évidence de l’intérêt des livres de cuisine comme source de données empiriques a permis de situer les aliments dans des styles culinaires, c’est-à-dire non seulement dans l’espace physique, mais également dans l’espace social. L’entrée par les pratiques a donné accès à ce qu’il appelle des « effets de masse » qui touchent la société de façon large. Ainsi a-t-on pu sociologiser la question en ajoutant à la localisation géographique et culturelle des aliments et des mets la prise en compte des hiérarchies sociales et des formes de diffusions, en mêlant linguistique, histoire, sociologie, anthropologie, géographie… Au-delà de la trajectoire personnelle de Rodinson qui, depuis une poly-compétence personnelle, promeut une approche transdisciplinaire, cette thématisation s’opère dans un contexte historique et épistémologique marqué par l’opposition entre une islamologie spirituelle et le marxisme évolutionniste qui caractérise la période qui précède la révolution iranienne et la chute du mur de Berlin.

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Gordon, Neta. "The Enemy Is The Centre: The Dilemma of Normative Masculinity in Darwyn Cooke’s DC: The New Frontier." Men and Masculinities 22, no. 2 (April 10, 2017): 236–53. http://dx.doi.org/10.1177/1097184x17703157.

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The article explores Darwyn Cooke’s 2004 comic DC: The New Frontier as a retrospective history for DC’s comic book characters of the 1950s; though this history takes into account certain problematic aspects of 1950s American culture—in particular the problem of racism and fear of the minoritized other—the comic does not in any way produce a critique of normative American masculinity. Making use of a critical framework that discusses white masculinity, nostalgia, and the “falling” man, and the conceptual work of scholars such as Sally Robinson, Michael Kimmel, Elizabeth Anker, and Hamilton Carroll, this article argues that Cooke’s comic recenters the white male adventurer/hero not only as a product of nostalgia but also as a post-9/11 response to the idea of the “falling man.” Cooke promotes a fraternal code as a way to resolve the problematics of diversity, constructs the flyboy as a falling man, whose rehabilitation as an everyday hero reflects the text’s idealization of retrograde masculinity, and transforms narratives about othering into celebrations of colonialism and American manifest destiny.

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Mannon, E. "Cooked: A Natural History of Transformation." Interdisciplinary Studies in Literature and Environment 21, no. 1 (February 25, 2014): 213–14. http://dx.doi.org/10.1093/isle/ist135.

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Wajda, Shirley Teresa. "To Kitchen." Revista Ingesta 1, no. 2 (November 30, 2019): 75. http://dx.doi.org/10.11606/issn.2596-3147.v1i2p75.

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The word kitchen has done as much work in the English language as the people who have toiled in the space the word names. The Bard himself, William Shakespeare, “verbed” the term in 1623, using kitchen to mean serving the food in the space in which it was prepared: “There is a fat friend at your master’s house, That kitchin’d me for you to day at dinner.” A century later, Scots used the term as a synonym for both pleasurable eating and frugality—for seasoning food and for budgeting and provisioning food beyond harvest. By the end of the nineteenth century, kitchening was interchangeable with cooking, food service, and the related work undertaken in this domestic production space. Existing examinations of the American kitchen emphasize the architectural design of the space, often pointing to technological and energy innovations as factors for the space’s changing design over the centuries. Historians of women and labor also stress mechanization, arguing that the technologies touted as labor saving were, in reality, not—in many cases, new technology raised standards and increased women’s work. Understanding this, scholars have focused on women’s decisions about kitchen design and cookery, seeking evidence in diaries, letters, and recipes. Rising research interest in food studies has renewed scholarly attention to the kitchen and its contents and occupants, linking in interesting ways food, material culture, labor, and consumption. In this presentation I discuss how attention to the material and visual evidence of American women’s kitchening, from making food to (re)modeling the workspace of the kitchen itself, improves our understanding of the history of the kitchen derived from prescriptive literature such as household manuals and home economics texts. I consider the related changes in domestic kitchens and American foodways in the United States since the 1840s, when the processes of industrialization shifted the ways Americans worked and ate. Last, I devote attention to the ways in which American museums have and continue to collect and display kitchen objects. Museums depicting preindustrial kitchens often feature cooking demonstrations utilizing the era’s tools and foodways or emphasize the dining experience, while museums with industrial and postindustrial collections display the kitchen and its mass-produced material culture as aesthetically delightful products of design divorced from the foods these objects help to prepare. I hope this presentation may elicit a discussion about what museums should be collecting to represent kitchening in the 21st century.

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Cohen, Daniel J. "Digital history: the raw and the cooked1." Rethinking History 8, no. 2 (June 2004): 337–40. http://dx.doi.org/10.1080/13642520410001683996.

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Martin, Janet. "Pressure Cookers, Safety Valves, and Mass Terror during the Oprichnina." Russian History 47, no. 1-2 (June 10, 2020): 78–90. http://dx.doi.org/10.30965/18763316-04701007.

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It is not possible to understand Ivan iv and his policies, Charles Halperin emphasizes, without taking into account Muscovite political, economic, social, and cultural history. To explain the mass terror that characterized the oprichnina, Halperin delves particularly into social history and finds the roots of the terror in the establishment and enlargement of the gentry, which entailed a high degree of social mobility. Without any mechanisms for releasing the anxiety produced by social mobility, social pressures mounted until the establishment of the oprichnina provided an opportunity for the gentry to release their frustrations in unrestrained violence. An inquiry into a wider range of social and economic developments reveals that the gentry had to deal with stress arising from multiple sources, more disturbing and persistent than social mobility. It also indicates that the gentry did have mechanisms at their disposal to express and alleviate their anxieties. This inquiry does not confirm or reject Halperin’s conclusion that gentry oprichniki, contravening Ivan’s intent, were responsible for unleashing mass terror. It does suggest that to discover the roots of the gentry’s actions it may be necessary to consider a wider range of factors in Muscovy’s complex, dynamic social and economic history.

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Tarwidi, Dede, Danang Triantoro Murdiansyah, and Narwan Ginanjar. "Performance Evaluation of Various Phase Change Materials for Thermal Energy Storage of A Solar Cooker via Numerical Simulation." International Journal of Renewable Energy Development 5, no. 3 (November 4, 2016): 199–210. http://dx.doi.org/10.14710/ijred.5.3.199-210.

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In this paper, thermal performance of various phase change materials (PCMs) used as thermal energy storage in a solar cooker has been investigated numerically. Heat conduction equations in cylindrical domain are used to model heat transfer of the PCMs. Mathematical model of phase change problem in the PCM storage encompasses heat conduction equations in solid and liquid region separated by moving solid-liquid interface. The phase change problem is solved by reformulating heat conduction equations with emergence of moving boundary into an enthalpy equation. Numerical solution of the enthalpy equation is obtained by implementing Godunov method and verified by analytical solution of one-dimensional case. Stability condition of the numerical scheme is also discussed. Thermal performance of various PCMs is evaluated via the stored energy and temperature history. The simulation results show that phase change material with the best thermal performance during the first 2.5 hours of energy extraction is shown by erythritol. Moreover, magnesium chloride hexahydrate can maintain temperature of the PCM storage in the range of 110-116.7°C for more than 4 hours while magnesium nitrate hexahydrate is effective only for one hour with the PCM storage temperature around 121-128°C. Among the PCMs that have been tested, it is only erythritol that can cook 10 kg of the loaded water until it reaches 100°C for about 3.5 hours.Article History: Received June 22nd 2016; Received in revised form August 26th 2016; Accepted Sept 1st 2016; Available onlineHow to Cite This Article: Tarwidi, D., Murdiansyah, D.T, Ginanja, N. (2016) Performance Evaluation of Various Phase Change Materials for Thermal Energy Storage of A Solar Cooker via Numerical Simulation. Int. Journal of Renewable Energy Development, 5(3), 199-210.http://dx.doi.org/10.14710/ijred.5.3.199-210

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Albala, Ken. "Martino of Como and Stefania Barzini. The Art of Cooking: The First Modern Cookery Book. Ed. Luigi Ballerini. Trans. Jeremy Parzen. California Studies in Food and Culture 14. With modern adaptations by Stefania Barzini. Berkeley and Los Angeles ; University of California Press, 2004. vi + 208 pp. index. illus. bibl. $29.95. ISBN: 0-520-23271-2." Renaissance Quarterly 58, no. 3 (2005): 1010–11. http://dx.doi.org/10.1353/ren.2008.0785.

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Binns, A. "A History of Film Music. By Mervyn Cooke." Music and Letters 91, no. 1 (January 29, 2010): 135–36. http://dx.doi.org/10.1093/ml/gcp059.

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Lebel, Teresa, and Michael A. Castellano. "Australasian truffle-like fungi. IX. History and current trends in the study of the taxonomy of sequestrate macrofungi from Australia and New Zealand." Australian Systematic Botany 12, no. 6 (1999): 803. http://dx.doi.org/10.1071/sb97039.

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Australian sequestrate macrofungi have not been studied extensively until recently, even though their presence in Australia was recognised over 120 years ago by Baron Ferdinand von Mueller in connection with mycophagy by marsupials. The early mycological history in Australia is linked to the first expeditions and collections of plant material by naturalists from 1790 to 1830. These collections were sent to, and described by, foreign mycologists such as the Rev. M. J. Berkeley, the Rev. C. Kalchbrenner and E. M. Fries. M. C. Cooke's (1892) Handbook of Australian Fungi was the first attempt at compiling an Australian mycoflora. D. McAlpine and L. Rodway were the first resident collectors to expand on the information collated by Cooke. Later, G. H. Cunningham (1944) wrote The Gasteromycetes of New Zealand and Australia, bringing together the taxonomy of all known sequestrate macrofungi in the region. By 1895 approximately 2000 species of fungi had been recorded from Australia, 32 of them sequestrate. Recent intensive efforts in limited habitats have expanded our knowledge considerably, with more than 600 new species of sequestrate fungi recorded over the past 7 years. Many more remain to be discovered in Australia and New Zealand and knowledge of their biology and ecology needs to be developed.

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Hargreaves, Susan M. "Indigenous Written Sources for the History of Bonny." History in Africa 16 (1989): 185–96. http://dx.doi.org/10.2307/3171783.

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It is well known that indigenous contemporary written documentation exists for the precolonial and early colonial history of some of the coastal societies of South-Eastern Nigeria. The best known example is Old Calabar, for which there exists most notably the diary of Antera Duke, covering the years 1785-88, a document brought from Old Calabar to Britain already during the nineteenth century. More recently John Latham has discovered additional material of a similar character still preserved locally in Old Calabar, principally the Black Davis House Book (containing material dating from the 1830s onwards), the papers of Coco Bassey (including diaries covering the years 1878-89), and the papers of E. O. Offiong (comprising trade ledgers, court records, and letter books relating to the period 1885-1907). In the Niger Delta S. J. S. Cookey, for his biography of King Jaja of Opobo, was able to use contemporary documents in Jaja's own papers, including correspondence from the late 1860s onwards. In the case of the neighboring community of Bonny (from which Jaja seceded to found Opobo after a civil war in 1869), while earlier historians have alluded to the existence of indigenous written documentation, they have done so only in very general terms and without any indication of the quantity or nature of this material.

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Scott-Smith, Tom. "Beyond the ‘raw’ and the ‘cooked’: a history of fortified blended foods." Disasters 39, s2 (September 23, 2015): s244—s260. http://dx.doi.org/10.1111/disa.12156.

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Frisch, Michael. "Oral History in the Digital Age: Beyond the Raw and the Cooked." Australian Historical Studies 47, no. 1 (January 2, 2016): 92–107. http://dx.doi.org/10.1080/1031461x.2015.1122073.

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Donnachie, Ian. "Anthony Cooke, A History of Drinking: The Scottish Pub since 1700." Innes Review 67, no. 1 (May 2016): 77–79. http://dx.doi.org/10.3366/inr.2016.0117.

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