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literature Reference library
Andrew Dalby
The Oxford Companion to Cheese
...and clotted cream, Your fools, your flans … strain ewe’s milk Into your cider syllabubs.” Yet cheese is a valuable food for which even city dwellers will pay highly. The anonymous compiler of the Journal d’un Bourgeois de Paris or Parisian Journal , a record of the years 1405–1449 , notes repeatedly the destruction inflicted on the Brie region, close to Paris, by French and foreign armies. He rightly links these violent episodes with the fluctuating availability and price of Brie cheese on Paris markets. In Dutch paintings of the seventeenth century,...
confection Reference library
Laura Mason
The Oxford Companion to Sugar and Sweets
...of sugar work, sweet wines, and dairy dishes like syllabub, fool, and junket were highly popular. See fools ; junket ; and syllabub . Books played a part in this fashion, especially during the seventeenth century, when several volumes of “secrets” including sugar work were published. These were often based on family manuscripts in which wealthy women recorded recipes for confections, or “banqueting stuffe,” alongside recipes for cookery, medicine, perfumes, and cosmetics. Settlers took this habit to New England. Martha Washington’s Booke of Cookery ...
Miami Reference library
Doug Duda
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...Gaines, Steven . Fool's Paradise: Players, Poseurs, and the Culture of Excess in South Beach . New York: Crown Publishers, 2009. Gannon, Michael . Florida, a Short History . Gainesville: University Press of Florida, 1993. Posner, Gerald . Miami Babylon: Crime, Wealth, and Power—a Dispatch from the Beach . New York: Simon & Schuster, 2009. Rieff, David . Going to Miami: Exiles, Tourists, and Refugees in the New America . Boston: Little, Brown, 1987. Standiford, Les . Last Train to Paradise: Henry Flagler and the Spectacular Rise and Fall of the Railroad that...
Historical Overview Reference library
Andrew F. Smith, John U. Rees, Rachelle E. Friedman, John U. Rees, Alison Tozzi, Kara Newman, Anne Mendelson, Amy Bentley, Sylvia Lovegren, and Sylvia Lovegren
The Oxford Encyclopedia of Food and Drink in America (2 ed.)
...then. You are fools to make yourselves slaves to a piece of fat bacon, some hard-tack, and a little sugar and coffee.” Soldiers’ Food. Society's idea of the daily food needed for basic sustenance was reflected in the U.S. Army Civil War ration ( 1861–1864 ): … twelve ounces of pork or bacon, or, one pound and four ounces of salt or fresh beef; one pound and six ounces of soft bread or flour, or, one pound of hard bread, or, one pound and four ounces of corn meal; and to every one hundred rations, fifteen pounds of beans or peas, and ten pounds of rice or...
