A History of Cooks and Cooking

A History of Cooks and Cooking

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'Man is the cooking animal', said the biographer James Boswell. This sentiment is the foundation of a remarkable and innovative approach to human history by the Australian restauranteur and food critic, Michael Symons.With the mass production of cookery books at the end of the nineteenth century, enormous treatises easily extended to 1000 pages and, by the early twentieth century, Mrs Beetona#39;s exceeded 2000 pages. In a#39;rationala#39; cooking (and the word isanbsp;...

Title:A History of Cooks and Cooking
Author: Michael Symons
Publisher:University of Illinois Press - 2003-10-01

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