Mock Toad-In-the-Hole

Mock Toad-In-the-Hole PDF

Author: Farrah Knight

Publisher: Leaves of Gold Press

Published: 2012

Total Pages: 148

ISBN-13: 9780987500113

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Ever heard of a dish called "Toad-in-the-Hole"? Ever heard of "Mock Turtle Soup"? During the Second World War, when ingredients were scarce, inventive cooks produced "Mock Toad-in-the-Hole". During wartime, governments introduced rationing to cope with food shortages. People experimented, using cheap ingredients to produce expensive flavors."Mock Turtle Soup" was famously mentioned in Lewis Carroll's classic tale "Alice in Wonderland". The recipe for this soup recipe can be found in Mrs. Beeton's well-loved 19th century cookbook, along with "mock cream" and "mock chicken"."Toad-in-the Hole" is a traditional British dish of sausages cooked in batter, but the "mock" version uses cheaper ingredients. Mmm, delicious!We bring you the best and most outrageous genuine vintage recipes for wartime "Mock" dishes, reproduced exactly as they originally appeared.Now you, too, can save money and astonish your dinner guests!

Swindled

Swindled PDF

Author: Bee Wilson

Publisher: Princeton University Press

Published: 2020-06-16

Total Pages: 488

ISBN-13: 0691214085

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Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder. Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London. Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.

Ration Book Christmas Cookbook

Ration Book Christmas Cookbook PDF

Author: Margaret Harper

Publisher: BookRix

Published: 2021-09-20

Total Pages: 105

ISBN-13: 3748795254

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World War 2 saw rationing of food and other items in Britain. The war effort plus a blockade of imported food to Britain led to shortages. Many foods such as bananas were not available. Other basic foods - such as meat, sugar and eggs - were rationed. The rationing system insured everyone had enough to eat and a nutritious diet, but it led to a more blander diet with many familiar items not being available. Christmas, a time when more food than usual is consumed, suffered with traditional Christmas items such as turkey, chocolate and many alcoholic drinks unavailable. Instead people had to make to with alternative Christmas foods substituting foods such as vegetable or oatmeal for meat products. Try some rationing Christmas dishes with this book - Ration Book Christmas Cookbook

Good Fare

Good Fare PDF

Author: The Telegraph Home Cook

Publisher: Pan Macmillan

Published: 2011-07-06

Total Pages: 132

ISBN-13: 0230756476

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Originally published in 1941, this delightful little book is in fact the precursor to Good Eating, published in 1944 and recently reissued by Macmillan to great acclaim. Packed with practical, nutritious and frequently delicious recipes by the Daily Telegraph's Home Cook, this is both a charming piece of nostalgia and a riveting insight into how Britain really ate in wartime. More than that, though, it is almost a kitchen manifesto for the twenty-first century, with its emphasis on cooking without wasting food, fuel or time. The recipes are specifically geared to making the most of home-grown fruit and vegetables, of making a little meat go a long way, or of making unfamiliar cuts and methods fresh and appealing. There is also a special section offering readers' own recipes. As the Foreword says, 'There can be no better basis of cookery than that provided by generations of housewives who have brought homely fare to epicurean perfection.' With the motto, 'Simple but Better Fare is the aim of the New Cookery' we, too, can waste not want not and make do and mend just as our grandmothers and great-grandmothers did.

Gastronaut

Gastronaut PDF

Author: Stefan Gates

Publisher: Houghton Mifflin Harcourt

Published: 2006

Total Pages: 276

ISBN-13: 9780156030977

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An irreverent journey through the culinary world of the exotic, the bizarre, and the truly extraordinary, "Gastronaut" is equal parts cookbook and quest book. This hilarious journey through some of the strangest food experiences, past and present, is divided into three levels of escalating difficulty.

English Phonetics and Pronunciation Practice

English Phonetics and Pronunciation Practice PDF

Author: Paul Carley

Publisher: Routledge

Published: 2017-09-01

Total Pages: 420

ISBN-13: 1351672657

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English Phonetics and Pronunciation Practice provides a unique introduction to basic articulatory phonetics for students of English. Built around an extensive collection of practice materials, this book teaches the pronunciation of modern standard non-regional British English to intermediate and advanced learners worldwide. This book: provides an up-to-date description of the pronunciation of modern British English; demonstrates the use of each English phoneme with a selection of high-frequency words, both alone and in context in sentences, idiomatic phrases and dialogues; provides examples and practice material on commonly confused sounds, including illustrative pronunciation diagrams; is supported by a companion website featuring phonetic transcriptions and over 30 hours of practice audio material to check your pronunciation against; can be used not only for studying pronunciation in the classroom but also for independent student practice. English Phonetics and Pronunciation Practice is essential reading for any student studying this topic.

Meals in Science and Practice

Meals in Science and Practice PDF

Author: H L Meiselman

Publisher: Elsevier

Published: 2009-03-26

Total Pages: 704

ISBN-13: 1845695712

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The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others’ expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved. Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer. With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. Summarises key findings in dimensions of the meal Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender Reviews the meaning of meals in different cultures

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