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Over a Red-Hot Stove

Over a Red-Hot Stove Essays in Early Cooking Technology - Food and Society

Hardback (21 Sep 2009)

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    Publisher's Synopsis

    The fourteenth volume of the Leeds Symposium on Food History ‘Food and Society' series •The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of the kitchen range, from the 19th-century coal-fired monsters to the electric and gas cookers of the early 20th century.

    Book information

    ISBN: 9781903018675
    Publisher: Marion Boyars Publishers Ltd
    Imprint: Prospect Books
    Pub date:
    DEWEY: 641.71
    DEWEY edition: 22
    Language: English
    Number of pages: 165
    Weight: 567g
    Height: 246mm
    Width: 174mm
    Spine width: 18mm

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