Please note: In order to keep Hive up to date and provide users with the best features, we are no longer able to fully support Internet Explorer. The site is still available to you, however some sections of the site may appear broken. We would encourage you to move to a more modern browser like Firefox, Edge or Chrome in order to experience the site fully.

Supporting your high street Find out how »
Over a Red Hot Stove, EPUB eBook

Over a Red Hot Stove EPUB

EPUB

Download - Immediately Available
Please note: eBooks can only be purchased with a UK issued credit card and all our eBooks (ePub and PDF) are DRM protected.

Description

The fourteenth volume of the Leeds Symposium on Food History 'Food and Society' series *The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of the kitchen range, from the 19th-century coal-fired monsters to the electric and gas cookers of the early 20th century.Ivan Day, in two essays, talks about techniques of roasting.

In the first he tells of the ox roast; in the second he traces the history of the clockwork spit.

Peter Brears gives an account of roasting, specifically the 'baron of beef', in early modern royal palaces.

Information

Save 20%

£30.00

£24.00

Download - Immediately Available
Add to Basket
Sign in to add to wishlist
 
Delivered to your inbox

to transfer to your device

eBook Help

Is this the right eBook for
my device? How do I download
this eBook? See help and FAQs pages

Information