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Toggle the cite modalEssays in Early Cooking Technology
The theme of this volume, the 14th in the Leeds Symposium on Food History, is cooking technologies used in Britain since medieval times. Articles concern roasting, clockwork spits, the kitchen range, wood-fired ovens and use of yeast as a rising agent. The book is generously illustrated with photog... Read more
Published: 2009
Pages: 166
Hardback: 9781903018675
ePub: 9781909248182
The theme of this volume, the 14th in the Leeds Symposium on Food History, is cooking technologies used in Britain since medieval times. Articles concern roasting, clockwork spits, the kitchen range, wood-fired ovens and use of yeast as a rising agent.
The book is generously illustrated with photographs and early prints and engraving.