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Description for Vintage Kitchenalia
Paperback. Discover Britain's culinary history through the kitchenware that created it Num Pages: 96 pages, 100. BIC Classification: 1DBK; HBTB; WB; WC. Category: (G) General (US: Trade). Dimension: 234 x 165. .
In a society seemingly so obsessed with food - the preparing, eating, sharing and sheer enjoyment of what and how we all eat - the humble kitchen utensil and its evolution is an often overlooked aspect of Britain's heritage. Yet antique and vintage kitchenalia can tell us so much about Britain's culinary, scientific and innovative past. Cooking evolved from a fire in the middle of the homestead, with a crude container used to boil up every meal. Now there are shiny, gadget- and accessory-driven kitchens where complex, clever dishes are created by grilling, frying, poaching, roasting, baking, ... Read more
In a society seemingly so obsessed with food - the preparing, eating, sharing and sheer enjoyment of what and how we all eat - the humble kitchen utensil and its evolution is an often overlooked aspect of Britain's heritage. Yet antique and vintage kitchenalia can tell us so much about Britain's culinary, scientific and innovative past. Cooking evolved from a fire in the middle of the homestead, with a crude container used to boil up every meal. Now there are shiny, gadget- and accessory-driven kitchens where complex, clever dishes are created by grilling, frying, poaching, roasting, baking, ... Read more
Product Details
Publisher
Amberley Publishing
Format
Paperback
Publication date
2017
Condition
New
Number of Pages
96
Place of Publication
Chalford, United Kingdom
ISBN
9781445657516
SKU
V9781445657516
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-99
About Emma Kay
Emma is a post-graduate historian and former senior museum worker. Now, food historian, author and prolific collector of Kitchenalia, with numerous books to her name, she lives in the Cotswolds with her husband and young son. Her articles have appeared in publications including BBC History Magazine, The Daily Express, Daily Mail and Times Literary Supplement. She has contributed historic food ... Read more
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