Breakfast: A History
AltaMira Press, 11 juil. 2013 - 238 pages
From corn flakes to pancakes, Breakfast: A History explores this “most important meal of the day” as a social and gastronomic phenomenon. It explains how and why the meal emerged, what is eaten commonly in this meal across the globe, why certain foods are considered indispensable, and how it has been depicted in art and media. Heather Arndt Anderson’s detail-rich, culturally revealing, and entertaining narrative thoroughly satisfies.
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19th century accessed November advertising Albala American breakfast bacon bagels baked banana became began biscuits boiled Book bowl bread breakfast cereals Breakfast Club breakfast foods breakfast menus breakfast table British butter cakes called cheese chicken chocolate Clean Living Movement coffee congee cookbook author Cookery cooking corn Corn Flakes cornmeal cream culinary Dainty dining dinner dish domestic doughnuts early eat breakfast eaten for breakfast eggs electric England English English muffins enjoyed Europe fast Filboid Studge Flakes flavor French fried fruit grapefruit House households housewife housewives included John Harvey Kellogg juice Kellogg’s kitchen London M. F. K. Fisher Magazine maize McDonald’s meat milk modern morning meal mothers muffins oatmeal omelet one’s pancakes popular pork porridge potatoes prepared recipe restaurants salt sandwich sausage served slices soup steak stewed sugar toast toaster today’s tomatoes traditional typically waffles wine women World wrote yogurt York