Author: Freddie Mason Publisher: punctum books ISBN: 1950192865 Category : Technology & Engineering Languages : en Pages : 275
Book Description
Slime, goo, gunge, gloop, gels, sols, globules, jellies, emulsions, greases, soaps, syrups, glues, lubricants, liquid crystals, moulds, plasmas, and protoplasms - the viscous is not one thing, but rather a quality of resistance and flow, of stickiness and slipperiness. It is a state of matter that oozes into the gaps of our everyday existence, across age groups, between cultures and disciplines.Since the large-scale extraction of petroleum in the 19th century, the viscous has witnessed a proliferation in the variety of its forms. Mechanized industry required lubricants and oil distillation produced waste products that were refined to form Vaseline. From this age, new viscous forms and technologies emerged: products from plastic (and plastic explosives) to cosmetics, glycerine, asphalt, sexual lubrication, hydro- and aero-gels, and even anti-climb paint.Based on unique and wide-ranging research, The Viscous is the first major investigation of encounters with and possibilities of the viscous over the course of the last century, not simply as a material state, but also as an imaginative event. We enter into a story of matter at its most wayward, deviant, hesitant, and resistant.From asphalt lakes to industrial molasses tanks, from liquid crystals squirming in our screens to milk fetishes, The Viscous discloses gooeyness as a peculiarly modern phase of matter. "Everything oozes," as Beckett's Estragon famously proclaims in Waiting for Godot. Viscous dynamics are exposed as not only hugely various in a post-industrial age, but particularly useful ways of thinking, feeling, writing, and making in a time of ecological anxiety. Freddie Mason is a writer, researcher, and filmmaker living in London. He received his doctorate from the Royal College of art in 2019, on the history and futures of semi-states. Before The Viscous, he published Ada Kaleh (Little Island Press, 2016).
Author: Margaret Floyd Publisher: ReadHowYouWant.com ISBN: 1459624165 Category : Cooking Languages : en Pages : 298
Book Description
Leading nutritional therapist Margaret Floyd's Eat Naked will help you strip away the overprocessed, overpackaged, and overdressed junk food from your diet. It's time to enjoy ''naked'' foods-whole foods that are fresh, organically grown, and prepared in ways that allow each food's naturally delicious flavors to shine through. In this book, Margaret shows you how to choose the nutrient-dense foods that will make you look and feel so gorgeous, you'll want to take it all off. You'll discover new ways to prepare foods without sacrificing flavor and learn practical tips for eating within your budget. Eat Naked includes easy recipes for all sorts of delicious things you can feel good about eating and making for others. Once you see how great you look and feel when you eat naked, you won't want to eat any other way!
Author: Marisa McClellan Publisher: Running PressBook Pub ISBN: 0762441437 Category : Cooking Languages : en Pages : 242
Book Description
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Author: Sarah B. Hood Publisher: Reaktion Books ISBN: 1789143896 Category : Cooking Languages : en Pages : 137
Book Description
Whether they make it themselves or just enjoy it with breakfast, people are often passionate about their favorite jam, jelly, or marmalade. Award-winning jam-maker Sarah B. Hood looks at the history of these sweet treats from simple fruit preserves to staple commodities, gifts for royalty, global brands, wartime comforts, and valued delicacies. She traces connections between sweet preserves and the temperance movement, the Crusades, the prevention of scurvy, medieval banquets, Georgian dinner parties, Scottish breakfasts, Joan of Arc, and the adoption of tea-drinking in Europe. She explores the birth of unique local specialties and treasured regional customs, the rise and fall of international marmalade mavens, the mobilization of volunteer preserve-makers on a grand scale, and a jam-factory revolution.
Author: Peter C. D. Brears Publisher: Prospect Books (UK) ISBN: 9781903018873 Category : Cooking Languages : en Pages : 0
Book Description
"The history of medieval food and cookery has received a fair amount of attention from the point of view of recipes (of which many survive) and of the general context of feasts and feasting. It has never, as yet, been studied with an eye to the real mechanics of food production and service: the equipment used, the household organisation, the architectural arrangements for kitchens, store-rooms, pantries, larders, cellars, and domestic administration. This new work by Peter Brears, perhaps Britain's foremost experton the historical kitchen, looks at these important elements of cooking and dining. He also subjects the many surviving documents relating to food service ? household ordinances, regulations and commentaries ? to critical study in an attempt to reconstruct the precise rituals and customs of dinner.An underlying intention is to rehabilitate the medieval Englishman as someone with a nice appreciation of food and cookery, decent manners, and a delicate sense of propriety and seemliness. To dispel the myth, that is, of medieval feasting as an orgy of gluttony and bad manners, usually provided with meat that has gone slightly off, masked by liberal additions of heady spices.A series of chapters looks at the cooking departments in large households: the counting house, dairy, brewhouse, pastry, boiling house and kitchen. These are illustrated by architectural perspectives of surviving examples in castles and manor houses throughout the land. Then there are chapters dealing with the various sorts of kitchen equipment: fires, fuel, pots and pans. Sections are then devoted to recipes and types of food cooked. The recipes are those which have been used and tested by Peter Brears in hundreds of demonstrations to the public and cooking for museum displays. Finally there are chapters on the service of dinner (the service departments including the buttery, pantry and ewery) and the rituals that grew up around these. Here, Peter Brears has drawn a wonderful strip cartoon of the serving of a great feast (the washing of hands, the delivery of napery, the tasting for poison, etc.) which will be of permanent utility to historical re-enactors who wish to get their details right.
Author: Henry G. Harris Publisher: Routledge ISBN: 1136184252 Category : Social Science Languages : en Pages : 201
Book Description
The growing concern about the importance of pure and proper ingredients in ice cream and the rediscovery of the joys of jellies and gelatin desserts of all kinds has prompted the reissue of this rare classic text. Written by the authors specifically to remind readers of the unique and inimitable delights that are only to be achieved by using fresh fruits and juices, syrups, liqueurs and creams, it shows what a delicious variety of iced treats were once widely available, and can still be made quickly and easily today. The books begins with an exceptional selection of 'water ices' as sorbets were once known - lime, tangerine, apple, millefleur, pistachio, white raspberry, muscat and many more.
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Author: Peter Brears
Author: Sally Kevill-Davies
Author: Jules Gouffé
Author: Freddie Mason
Author: Margaret Floyd
Author: Marisa McClellan
Author: Sarah B. Hood
Author: Charles Elmé Francatelli
Author: Peter C. D. Brears
Author: Henry G. Harris