Over a Red-Hot Stove

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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.

Format:Hardcover

Language:English

ISBN:1903018676

ISBN13:9781903018675

Release Date:September 2009

Publisher:Prospect Books (UK)

Length:166 Pages

Weight:1.25 lbs.

Dimensions:0.7" x 6.9" x 9.7"

Related Subjects

Cooking Cooking

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Over a Red-Hot Stove

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