Overview

Eliza Leslie

(1787—1858)

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Asparagus

Overview page. Subjects: Cookery, Food, and Drink.

The young shoots of the plant Asparagus officinalis, originally known in England as sparrow grass (17th century). A 110‐g portion (four spears) is a rich source of folate; a source of...

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cake

Overview page. Subjects: Cookery, Food, and Drink.

Baked from flour with added fat (butter or margarine), sugar, and eggs. Plain cakes are made by rubbing the fat and sugar into the flour, with no egg; sponge cakes by whipping with or...

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cookbook

Overview page. Subjects: Bibliography.

Cookbooks are collections of recipes, instructions, and information about the preparation and serving of food; they are also important social and historical records, offering a fascinating...

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Cooking Schools

Overview page. Subjects: Cookery, Food, and Drink.

This entry includes two subentries:Nineteenth CenturyTwentieth Century

Nineteenth Century

Twentieth Century

Four different types of cooking schools emerged in...

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French Influences On American Food

Overview page. Subjects: Cookery, Food, and Drink.

By the time America was settled in the seventeenth century, the French dominated professional cookery in Western Europe. They created cooking implements, defined food terms, and...

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Gender Roles

Overview page. Subjects: History — Cookery, Food, and Drink.

A set of behaviour patterns, attitudes, and personality characteristics stereotypically perceived as masculine or feminine within a culture. See also gender (1).

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okra

Overview page. Subjects: Medicine and Health — Cookery, Food, and Drink.

Also known as gumbo, bamya, bamies, and ladies' fingers; edible seed pods of Hibiscus esculentus (syn. Abelmoschus esculentis). Small ridged mucilaginous pods containing numerous round...

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pudding

Overview page. Subjects: Cookery, Food, and Drink.

A baked or steamed sponge or suet dish, usually sweet and served as a dessert, but also savoury suet puddings (e.g. steak and kidney). Also milk puddings, made by baking rice, semolina, or...

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