The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches

Name: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches
Price: 233.99 USD
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ISBN: 9780710310828

✍️ Francatelli, Charles Elme

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📚 WHAT THE BOOK IS ABOUT

A 2005 reprint of Francatelli's historic guide to culinary arts and wine.

This edition captures the breadth of mid-nineteenth-century gastronomy through Francatelli’s lens. The text bridges social anthropology with practical kitchen skills, covering topics from general cookery to wine history. Routledge reproduced this public domain work to keep historical knowledge alive for modern scholars. The volume includes original markings and stamps from various libraries, offering a tangible connection to the past. It does not offer simplified instructions but rather a detailed look at how culinary arts were practiced and understood during that era. The hardcover binding protects the 560 pages of dense material intended for serious study.

Key Themes

culinary history wine pairing social anthropology

Literary Context

First published in 2005 by Routledge, an imprint of Taylor & Francis, this work reproduces a public domain text originally created in the nineteenth century. It sits at the intersection of social science and food history, preserving cultural artifacts for contemporary academic use.

Francatelli, Charles Elme

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Food Writing & History

🏛 Routledge 📅 2005 📔 Hardcover ISBN: 9780710310828

📚 This Book in Collections

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📝 Description: The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches

Charles Elme Francatelli presents a comprehensive guide to culinary arts in this 2005 Routledge edition of The Modern Cook. The volume spans five hundred sixty pages, offering a hardcover format for readers interested in general cookery and the history of food. This reprint preserves the original artifact, including library stamps and copyright references, ensuring the text remains true to its historical roots while making it accessible to contemporary audiences. The book addresses social science anthropology alongside cooking history and wine pairings. It covers the culinary art in all its branches, providing a practical framework for understanding past traditions. The publisher notes that scholars selected this work for its cultural importance within the knowledge base of civilization. As a reproduction, it may contain missing pages or blurred images, yet it remains a vital resource for those studying the evolution of gastronomy. This title suits researchers and historians examining the intersection of food and society. It appeals to collectors of vintage culinary texts who appreciate original notations and historical context. Readers seeking quick modern recipes might find the dense academic framing less suitable. The book stands as a preserved artifact of nineteenth-century cooking knowledge, now available through Taylor & Francis for those valuing historical accuracy in their food studies.