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Cooking in Europe: 1250-1650
Ken Albala and Lisa Cooperman
Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens.
An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
Illustrations by Lisa Cooperman, University of the Pacific
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Impressions of Ancient Mesopotamia
Alan Lenzi
Impressions of Ancient Mesopotamia introduces children to ancient Mesopotamian culture through cylinder seals: their production, use, and art. Written for sixth grade readers, this book provides a historical introduction to Mesopotamia, discusses several ancient technologies, introduces Mesopotamian myths, and gives insight into distinctively Mesopotamian cultural characteristics, ideas, and institutions. Over fifty illustrations, a craft, several sidebars, and a section on further investigation complement the text.
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Opening Up North America
Ken Albala and Caroline Cox
Describes the history of voyages to the United States and Canada, including those of Alexander Mackenzie, John Cabot, Giovanni da Verrazano, Jacques Cartier, and David Thompson. Opens with Alexander MacKenzie's 1793 journey across North America to the Pacific Ocean and covers discovery and exploration in North America from 1497 through 1800. An examination of some of the earliest accounts of Egyptian and Mesopotamian explorations. An account of Dr. David Livingstone's search for the source of the Nile River in the jungles of central Africa in 1871. The exciting story of the ascent to the summit of Mount Everest, the world's tallest mountain, by Edmund Hillary and Tenzing Norgay. A description of the race to the North Pole and all that it entailed, including various explorers' theories on how to achieve this goal. The epic saga of Lewis and Clark's Corps of Discovery and their journey across America. The dramatic story of the explosion that damaged Apollo 13 and the three-day struggle of the men inside, along with those in mission command on the ground, culminating in their safe return to Earth, and more. Each book's gripping narrative shares these events appeal with readers while firsthand accounts of characters, climate, and terrain will help them see discovery and exploration from a fresh perspective. Includes black-and-white illustrations, maps, sidebars, a glossary, a bibliography, and an index.
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International Economics and International Economic Policy: A Reader, 4th ed.
Philip King and Sharmila K. King
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Synthetic Approaches to Small Cluster Oligosaccharide Mimetics
Paul H. Gross, Andreas H. Franz, and Vyacheslav V. Samoshin
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Food in Early Modern Europe
Ken Albala
This unique book examines food's importance during the massive evolution of Europe following the Middle Ages.
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Exercise Therapy
Christopher R. Snell, J. Mark Van Ness, Staci R. Stevens, Shawn G. Phippen, and W. Line Dempsey
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Eating Right in the Renaissance
Ken Albala
Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food.
A selection of published books and book chapters from faculty members of the College of the Pacific at University of the Pacific.
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