This two-volume encyclopedia provides an overview of the evolution
of foods and cooking styles, food storage, utensils, and equipment
from pre-history to the present day. This encyclopaedia presents an
A-to-Z overview of some 400 topics ranging from inventors like
Alfred Fuller and Nils Dalen and such authors as Isabella Beeton
and Charles Elme Francatelli, to baking, convenience foods, vermin,
Roman cookery, Bakelite, ramadas, dumas, and genetic modification
of food. Enhancing the text are detailed lists, including
dyestuffs, herbs, types of faience and enamelling, historic
batteries de cuisine, and methods of flaking cutlery from chert and
obsidian. Following cross-references, each entry concludes with a
full list of source material from books, journals, newspapers, and
online databases and news sources. An index directs the reader to
the people, writings, recipes, inventions, processes, and
foodstuffs that have formed the homemaker's history from the
discovery of fire to the last space mission. Also included are a
timeline of events in domestic history and a list of major authors
of domestic history and their works.
General
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