Records of Dorothy Hartley (1893-1985)
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A Dinner at the Governor's Palace, 10 September 1770
W&M ScholarWorks Dissertations, Theses, and Masters Projects Theses, Dissertations, & Master Projects 1998 A Dinner at the Governor's Palace, 10 September 1770 Mollie C. Malone College of William & Mary - Arts & Sciences Follow this and additional works at: https://scholarworks.wm.edu/etd Part of the American Studies Commons Recommended Citation Malone, Mollie C., "A Dinner at the Governor's Palace, 10 September 1770" (1998). Dissertations, Theses, and Masters Projects. Paper 1539626149. https://dx.doi.org/doi:10.21220/s2-0rxz-9w15 This Thesis is brought to you for free and open access by the Theses, Dissertations, & Master Projects at W&M ScholarWorks. It has been accepted for inclusion in Dissertations, Theses, and Masters Projects by an authorized administrator of W&M ScholarWorks. For more information, please contact [email protected]. A DINNER AT THE GOVERNOR'S PALACE, 10 SEPTEMBER 1770 A Thesis Presented to The Faculty of the Department of American Studies The College of William and Mary in Virginia In Partial Fulfillment Of the Requirements for the Degree of Master of Arts by Mollie C. Malone 1998 APPROVAL SHEET This thesis is submitted in partial fulfillment of the requirements for the degree of Master of Arts 'JYIQMajl C ^STIclU ilx^ Mollie Malone Approved, December 1998 P* Ofifr* * Barbara (farson Grey/Gundakerirevn Patricia Gibbs Colonial Williamsburg Foundation TABLE OF CONTENTS Page ACKNOWLEDGEMENTS iv ABSTRACT V INTRODUCTION 2 HISTORIOGRAPHY 5 A DINNER AT THE GOVERNOR’S PALACE, 10 SEPTEMBER 1770 17 CONCLUSION 45 APPENDIX 47 BIBLIOGRAPHY 73 i i i ACKNOWLEDGMENTS I want to thank Professor Barbara Carson, under whose guidance this paper was completed, for her "no-nonsense" style and supportive advising throughout the project. -
The Gladstone Review
SAMPLE ARTICLES FROM THE GLADSTONE REVIEW As it is likely that several readers of this e-journal have discovered the existence of the New Gladstone Review for the first time, I thought it would be helpful to give more idea of the style adopted by providing some examples of articles that were published during 2017. I begin with the introduction on page 1 of the January 2017 issue, and thereafter add seven articles published in subsequent issues. THE GLADSTONE REVIEW January 2017 a monthly e-journal Informal commentary, opinions, reviews, news, illustrations and poetry for bookish people of philanthropic inclination INTRODUCTION This is the first issue of the successor to the Gladstone Books Newsletter, the publication which was launched in November 2015 in association with the Gladstone Books shop in Southwell. The shop was named after William Gladstone, who became an MP for near-by Newark when only 23 years old in 1832, and was subsequently Liberal Prime Minister on four occasions until his death in 1898. It was Gladstone's bibliophilia, rather than his political achievements, that led to adoption of this name when I first started selling second-hand books in Newark in 2002. For he was an avid reader of the 30,000 books he assembled in his personal library, which became the nucleus of the collection in St Deiniol’s library in north Wales, and which is his most tangible legacy. I retained the name when moving the business to Lincoln in 2006, and since May 2015, to the shop in Southwell. * Ben Mepham * Of course, Gladstone Books is now back in Lincoln! Zygmunt Bauman (1925-2017): an obituary The name of Zygmunt Bauman, who died last month, while largely unknown to the general public, reputedly induced a state of awe among his fellow sociologists. -
Does the Food System Constrict Healthy Choices for Typical British Families?
FORCE-FED Does the food system constrict healthy choices for typical British families? Contents Acronyms .......................................................................... 03 Chapter 2: Environmental costs .......................................................... 39 Acknowledgements .......................................................... 03 The food our families eat, and throw away ...................... 22 A yoghurt ........................................................................... 40 Funding ............................................................................. 03 Where typical family food comes from Cost of ingredients ............................................................ 40 Executive Summary ........................................................... 04 and how much it costs ...................................................... 23 Efficiencies of scale ............................................................ 40 Introduction ...................................................................... 07 What typical families actually buy and eat ....................... 24 Advertising ......................................................................... 40 What is a ‘typical’ family? ................................................. 09 Retail purchases ................................................................ 24 Potatoes ............................................................................. 40 Report overview ................................................................ 09 Eating -
Most Traditions Have a Recognizable Cuisine, a Specific Set of Cooking Traditions, Preferences, and Practices, the Study of Which Is Known As Gastronomy
1 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in INTRODUCTION TO NUTRITION SCIENCE Topic Objective: At the end of the topic student will be able to understand: Our Daily Bread Food Sources Plants Animals Production Definition/Overview: Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins that can be eaten or drunk by an animal for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. Although many human cultures sought food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role. Key Points: 1. Our Daily BreadWWW.BSSVE.IN Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as gastronomy. Many cultures have diversified their foods by means of preparation, cooking methods and manufacturing. This also includes a complex food trade which helps the cultures to economically survive by-way-of food, not just by consumption. Many cultures study the dietary analysis of food habits. While humans are omnivores, religion and social constructs such as morality often affect which foods they will consume. Food safety is also a concern with food borne illness claiming many lives each year. 2. Food Sources www.bsscommunitycollege.in www.bssnewgeneration.in www.bsslifeskillscollege.in 2 www.onlineeducation.bharatsevaksamaj.net www.bssskillmission.in Almost all foods are of plant or animal origin, although there are some exceptions. -
Hutman Productions Publications Each Sale Helps Us to Maintain Our Informational Web Pages
Hutman Productions Publications Mail Order Catalog, 4/17/2020 P R E S E N T S: The Very Best Guides to Traditional Culture, Folklore, And History Not Just a "good read" but Important Pathways to a better life through ancient cultural practices. Each sale helps us to maintain our informational web pages. We need your help! For Prices go Here: http://www.cbladey.com/hutmanbooks/pdfprices.p df Our Address: Hutman Productions P.O. 268 Linthicum, Md. 21090, U.S.A. Email- [email protected] 2 Introduction Publications "Brilliant reference books for all the most challenging questions of the day." -Chip Donahue Hutman Productions is dedicated to the liberation of important resources from decaying books locked away in reference libraries. In order for people to create folk experiences they require information. For singing- people need hymnals. Hutman Productions gathers information and places it on web pages and into publications where it can once again be used to inform, and create folk experiences. Our goal is to promote the active use in folk experiences of the information we publish. We have helped to inform countless weddings, wakes, and celebrations. We have put ancient crafts back into the hands of children. We have given songs to the song less. We have provided delight and wonder to thousands via folklore, folk music and folk tale. We have made this information freely accessible. We could not provide these services were it not for our growing library of 3 publications. Take a moment to look them over. We hope that you too can use them as primary resources to inform the folk experiences of your life. -
Best of British Cookery Book : Collection of Classic British Recipes Pdf, Epub, Ebook
BEST OF BRITISH COOKERY BOOK : COLLECTION OF CLASSIC BRITISH RECIPES PDF, EPUB, EBOOK Juliet Sullivan | 174 pages | 01 Dec 2013 | Createspace Independent Publishing Platform | 9781494330811 | English | none Best of British Cookery Book : Collection of classic British recipes PDF Book Special Diets. Chargrilled langoustines, bisque, buttermilk and pickled fennel. Breakfast Foods. As well as roaming far and wide across Europe there were also recipes from China, India, the Middle East and Caribbean. But it is also contains hundreds of excellent recipes, the vast majority of them short, precise and foolproof. Quinntessential Baking by Frances Quinn 4. The beef recipes include classic dishes such as steak and kidney pie and steak and kidney pudding and boeuf bourguignonne as well as pepper-stuffed paupiettes. Nanny Bush's trifle. The Good Housekeeping Ultimate Collection. Bacon roly polies. White chocolate and cranberry bread and butter pudding. Ox cheek, porter and onion cottage pie. Diana Henry. It is organised by ingredient — A is for anchovy, B is for Brains, P is for pork pieces and bacon bits — with a short essay on each. Gratin of Scottish raspberries. Raspberries with violet and oatmeal. The towering writer of his generation by whom all others are judged. Eccles cake with cheddar cheese ice cream. Glamorgan sausages. Ollie our CEO at Great British Chefs was keen to get hold of a copy to review and try one of the dishes as soon as possible. Martha Swift. Saturday Kitchen Cookbook by James Martin 4. Best of British Cookery Book : Collection of classic British recipes Writer Partridge, cranberry and juniper sausage rolls. -
The Impact of Food Consumption Patterns on Identity: the Case of Zimbabwean Inbetweeners Living in the UK
The Impact of Food Consumption Patterns on Identity: The Case of Zimbabwean Inbetweeners Living in the UK Thomas Magede A thesis submitted in partial fulfilment of the requirements of the University of Wolverhampton for the Degree of Doctor of Philosophy February 2021 This work or any part thereof has not previously been presented in any form to the University or to any other body whether for the purposes of assessment, publication or for any other purpose (unless otherwise indicated). Save for any express acknowledgements, references and/or bibliographies cited in the work, I confirm that the intellectual content of the work is the result of my own efforts and of no other person. The right of Thomas Magede to be identified as the author of this work is asserted in accordance with ss.77 and 78 of the Copyright, Designs and Patents Act 1988. At this date, copyright is owned by the author. Signature: Thomas Magede Date: 15.03.21 Supervisory Team: Professor M. Haynes………………………… Dr J. Jones ……………………………………. i Abstract This study explores the concept of identity construction through food as exhibited by Zimbabwean inbetweener migrants in the UK. Literature was explored in relation to national identity, migration, consumer culture theory, consumer acculturation, diaspora theory, memory and nostalgia and food consumption and identity. The study used a qualitative research approach to address the issues under investigation. Interviews were used to collect data based on the understanding that food patterns and identity construction are context driven. The findings indicate that the food experiences of the Zimbabwean inbetweeners were specific to this group. -
The French Migrant and French Gastronomy in London (Nineteenth to Twenty-First Centuries)
A Migrant Culture on Display: The French Migrant and French Gastronomy in London (Nineteenth to Twenty-First Centuries) Debra Kelly Oh, Madame Prunier, you give us fishes which we wouldn’t dream of eating anywhere; you call them by a funny French name, and we all adore them! (Prunier 2011, x–xi) Que se passe-t-il dans une assiette? Que retrouve-t-on qui exprime des idées, fasse sens et permette un message? Quelle est la nature de cette matière à réflexion? Quelle emblématique pour l’empire des signes culinaires? (Onfray 156)1 French Food Migrates to London: The French Migrant and London Food Culture2 In his social history of ‘eating out’ in England from the mid-nineteenth century to the turn of the twenty-first, John Burnett discusses thediffusion 1 Translation: ‘What happens on a plate? What is found there which may express ideas, make meaning, formulate a message? What is the nature of this material for reflection? How can the empire of culinary signs be symbolised’? The philosopher Michel Onfray is making explicit reference to Barthes’s L’Empire des signes (1970), and implicit reference to Barthes’s methods of analysing cultural myths, their construction and circulation. These methods also underlie the approach taken in this article to representation and meaning. 2 This article explores some of the preliminary research for a larger project which uses French cuisine as the lens through which to analyse the French (and Francophone) experience in the British capital, historically and in the contemporary city: ‘being’ French in London. It considers French culinary knowledge and practice at work in the city as a material form of identity, of culture and of cultural capital and examines its place in London’s constantly evolving culinary landscape: ‘eating’ French in London. -
Food and Identity in New Zealand
Food and Identity in New Zealand The Cross-Generational Transmission of Cultural and Gender Identity through Food by Kathey Kyoko Kudo A thesis submitted to Victoria University of Wellington in fulfilment of the requirements for the degree of Master of Arts in Sociology Victoria University of Wellington 2011 Acknowledgements I would especially like to thank my supervisor, Doctor Carol Harrington of Victoria University of Wellington, for her support over the period taken to complete this thesis. In the planning and preparation of this thesis, Dr Harrington has been extremely helpful in guiding me through all aspects of carrying out this research. Also, thanks are due to the activity managers, Ms Sue Coventry and Ms Jane Evans, for helping me to access the residents under their care for the first interviews. Also of great help were, Ms Deborah Burns, a marketing and survey statistician, for suggesting more effective wording of the questionnaire used in this study; Ms Jenny Burns for assisting me to research individuals’ origins and family histories; Mr Denis Carmody for providing photos of his ancestors; Mrs Patricia McNaught for providing a photo of a colonial era storage jar. Acknowledgements are also due to Mr Craig Jackson and Mrs Ngaire Jackson, both retirees, for helping me with proof- reading and editing the final drafts. Finally, without the enthusiastic participation of all 15 individuals who have shared their food reminiscences with me and who consented to recorded interviews, this study would not have been possible. 1 Abstract This thesis examines the previously under-explored area of the intersection of individuals’ cultural and gender identity in relation to food within the framework of New Zealand food culture. -
Renaissance Food from Rabelais to Shakespeare
RENAISSANCE FOOD FROM RABELAIS TO SHAKESPEARE Renaissance Food from Rabelais to Shakespeare Culinary Readings and Culinary Histories Edited by JOAN FITZPATRICK Loughborough University, UK ASHGATE © The editor and contributors 2010 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior permission of the publisher. Joan Fitzpatrick has asserted her right under the Copyright, Designs and Patents Act, 1988, to be identified as the editor of this work. Published by Ashgate Publishing Limited Ashgate Publishing Company Wey Court East Suite 420 Union Road 101 Cherry Street Farnham Burlington Surrey, GU9 7PT VT 05401-4405 England USA www.ashgate.com British Library Cataloguing in Publication Data Renaissance food from Rabelais to Shakespeare: culinary readings and culinary histories. 1. Food habits - Europe - History - 16th century. 2. Food habits - Europe - History- 17th century. 3. Food habits in literature. 4. Diet in literature. 5. Cookery in literature. 6. Food writing - Europe - History 16th century. 7. Food writing - Europe - History 17th century. 8. European literature Renaissance, 1450-1600 - History and criticism. 9. European literature - 17th century - History and criticism. 1. Fitzpatrick, Joan. 809.9'33564'09031-dc22 Library of Congress Cataloging-in-Publication Data Renaissance food from Rabelais to Shakespeare: culinary readings and culinary histories I edited by Joan Fitzpatrick. p.cm. Includes bibliographical references and index. ISBN 978-0-7546-6427-7 (alk. paper) 1. European literature-Renaissance, l450-1600-History and criticism. 2. Food in literature. 3. Food habits in literature. -
Books & Bygones
Books & Bygones Mail to: 40 Hollow Lane,Shinfield, Reading, Berks RG2 9BT, U.K. Tel: +44 (0) 118 988 4346 email: [email protected] Our speciality is Cookery Books (3,500 titles) and other related categories www.oldandvintagecookbooks.co.uk Our Full catalogue of over 11,750 titles various subjects at www.booksbygones.co.uk (full categories at end of this catalogue) (includes over 4,200 Cookery Books) Or for only Our Cookery Books of over 4,200 books at www.oldandvintagecookbooks.co.uk) Sign into our “Guestbook” on these sites to receive regular notification of additions/changes. Member of: The Independent UK Booksellers' Co-operative Orders: Payment: we accept most major Credit Cards, Paypal & Cash. by email, or telephone (please quote book reference and title). Postage will be quoted at time of order/enquiry (please state your location) Dispatched first class/airmail (same day if order received before 10.00 am). We pride ourselves in ensuring that all items are well packaged. Selected Cookery Books - March 2014 Catalogue (400 plus books) A Clergyman's Daughter. Young Cook's Assistant; Being a Selection of Economical Receipts and Directions. Publisher: Edinburgh: John Johnstone, 1848. Comment: Eighth Thousand. 16mo - over 5¾" - 6¾" tall. Hardback. Good / No Jacket - as issued. 160 pages plus publishers catalogue. Adapted to the use of families in the middle rank of life. numerous members of the Dunbar family of Aberdeen have inscribed their names to the front pastedown and free front endpaper. Preface is dated 1843, British Library record a copy dated 1851. BOOK REF: 22386..... £200.00 Keyword: Cookery Cooking Food Recipes History 1 A Lady - Simpson, James (Foreword by) - Vegetarian Cookery. -
A Compendium of Common Knowledge 1558-1603
A Compendium of Common Knowledge 1558-1603 Elizabethan Commonplaces For Writers, Actors, and Re-enactors Written and edited by Maggie Secara 10th Edition Expanded, corrected, and amended incorporating all previous editions & appendices Spring 2010 Designed for the World Wide Web by Paula Kate Marmor http://compendium.elizabethan.org/ MS Word / Adobe PDF Version 10 – Spring 2010 2 Contents A COMPENDIUM OF COMMON KNOWLEDGE .................................................................................1 PREFACE: SHORT ATTENTION SPAN HISTORY..............................................................................................6 Acknowledgments ...................................................................................................................................6 PHILOSOPHICAL INTRODUCTION ..................................................................................................................7 SERVICES AND OCCUPATIONS......................................................................................................................8 NUMBERS & MEASURES, DATES & CLOCKS ..............................................................................................10 Counting up ..........................................................................................................................................10 Reckoning the time................................................................................................................................10 Reckoning the date................................................................................................................................10