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Frontispiece of a T. J. Allman edition. A New System of Domestic Cookery, first published in 1806 by Maria Rundell, was the most popular English cookery book of the first half of the nineteenth century; it is often referred to simply as Mrs Rundell, but its full title is A New System of Domestic Cookery: Formed Upon Principles of Economy; and Adapted to the Use of Private Families.
Food and diet in ancient medicine. Modern understanding of disease is very different from the way it was understood in ancient Greece and Rome. The way modern physicians approach healing of the sick differs greatly from the methods used by early general healers or elite physicians like Hippocrates or Galen. In modern medicine, the understanding ...
On Ancient Medicine. Hippocrates. The treatise On Ancient Medicine (Greek: Περὶ Ἀρχαίας Ἰατρικῆς; Latin: De vetere medicina) is perhaps the most intriguing and compelling work of the Hippocratic Corpus. The Corpus itself is a collection of about sixty writings covering all areas of medical thought and practice.
Made from beef, pork, or poultry. Ready to eat without additional cooking. Typically sliced, either where it’s produced or where it’s sold. Common deli case options include bologna, mortadella ...
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused ...
Sushruta Samhita Book 1, Chapter XXXIV Translator: Bhishagratna Date The most detailed and extensive consideration of the date of the Suśrutasaṃhitā is that published by Meulenbeld in his History of Indian Medical Literature (1999-2002). Meulenbeld states that the Suśrutasaṃhitā is likely a work that includes several historical layers, whose composition may have begun in the last ...
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.
The Appledore Cookbook, Camp Cookery: How to Live in Camp, First Principles of Household Management and Cookery: A Text-Book for Schools and Families Maria Parloa (September 25, 1843 – August 21, 1909) was an American author of books on cooking and housekeeping, the founder of two cooking schools, a lecturer on food topics, and an early ...