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The Closet Opened
''The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened'', commonly known as ''The Closet Opened'', is an English cookery book first printed in 1669. The title page states that it is based upon the writings of Sir Kenelm Digby, "published by his son's consent". The book gives recipes for traditional English dishes such as meat pies, pasties and syllabub, but also reflects on Digby's travels around Europe, with recipes such as "Pan Cotto, as the Cardinals use in Rome". The book echoes an earlier age with some hundred recipes for brewing mead and metheglin. Book Approach The book consists entirely of recipes, with no structured introduction. There are no illustrations. There is an alphabetical index at the end. Digby makes use of ingredients including flowers, vegetables, meats, herbs, spices, alcohol, fruits and berries, eggs, milk, grains, and honey. Foreign influence can be seen in recipes such as "Pan Cotto, as the Cardinals use in Rome",Digby, page 134 and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kenelm Digby
Sir Kenelm Digby (11 July 1603 – 11 June 1665) was an English courtier and diplomat. He was also a highly reputed natural philosopher, astrologer and known as a leading Roman Catholic intellectual and Blackloist. For his versatility, he is described in John Pointer's ''Oxoniensis Academia'' (1749) as the "Magazine of all Arts and Sciences, or (as one stiles him) the Ornament of this Nation". Early life and education Digby was born at Gayhurst, Buckinghamshire, England. He was of gentry stock, but his family's adherence to Roman Catholicism coloured his career. His father, Sir Everard, was executed in 1606 for his part in the Gunpowder Plot. Kenelm was sufficiently in favour with James I to be proposed as a member of Edmund Bolton's projected Royal Academy (with George Chapman, Michael Drayton, Ben Jonson, John Selden and Sir Henry Wotton). His mother was Mary, daughter of William Mushlo. His uncle, John Digby, was the first Earl of Bristol. He went to Gloucester Hall, Ox ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cider
Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), Friuli, and northern Spain (specifically Asturias). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called ''hard cider'' to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Early Modern Cookbooks
Early may refer to: History * The beginning or oldest part of a defined historical period, as opposed to middle or late periods, e.g.: ** Early Christianity ** Early modern Europe Places in the United States * Early, Iowa * Early, Texas * Early Branch, a stream in Missouri * Early County, Georgia Other uses * Early (Scritti Politti album), ''Early'' (Scritti Politti album), 2005 * Early (A Certain Ratio album), ''Early'' (A Certain Ratio album), 2002 * Early (name) * Early effect, an effect in transistor physics * Early Records, a record label * the early part of the morning See also * Earley (other) {{disambiguation, geo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarissa Dickson Wright
Clarissa Theresa Philomena Aileen Mary Josephine Agnes Elsie Trilby Louise Esmerelda Dickson Wright (24 June 1947 – 15 March 2014) was an English celebrity cook, television personality, writer, businesswoman, and former barrister. She was best known as one of the ''Two Fat Ladies'', with Jennifer Paterson, in the television cooking programme. She was an accredited cricket umpire and one of only two women to become a Guild Butcher. Early life Dickson Wright was born in St John's Wood, London, the youngest of four children. Her father, Arthur Dickson Wright, was a surgeon to the Royal Family who had served with the Colonial Service at Singapore, and her mother, Aileen Mary (Molly) Bath,'' Who's Who 2012'' was from "a well known and respected Singapore family".Annals of the Royal College of Surgeons of England, vol. 58, issue 4, July 1976, p. 333, "Arthur Dickson Wright, MS FRCS" She said her father was an alcoholic who subjected his wife and children to verbal and physical ab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jane Stevenson
Jane Barbara Stevenson (born 12 February 1959) is a British historian, literary scholar, and author. Since 2017, she is Senior Research Fellow at Campion Hall, Oxford. From 2007 to 2017, she was Regius Professor of Humanity at the University of Aberdeen. She was born in London and brought up in London, Beijing and Bonn. She has lectured in history at Sheffield University, and literature and history at the University of Aberdeen. Selected works * * * * * * Fiction * * * (original title ''Astraea'' London: Jonathan Cape, 2001) * (original title ''The Pretender'' London: Jonathan Cape, 2002) * * References External links randomhouse.co.ukHomepage at the University of Aberdeen Academics from London British women academics Academics of the University of Sheffield 1959 births Living people British historians Academics of the University of Aberdeen British women historians {{UK-writer-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quince
The quince (; ''Cydonia oblonga'') is the sole member of the genus ''Cydonia'' in the Malinae subtribe (which also contains apples and pears, among other fruits) of the Rosaceae family (biology), family. It is a deciduous tree that bears hard, aromatic bright golden-yellow pome fruit, similar in appearance to a pear. Ripe quince fruits are hard, tart, and astringent. They are seldom eaten raw, but are processed into marmalade, jam, paste (known as quince cheese) or alcoholic beverages. The quince tree is also grown as an ornamental plant for its attractive pale pink blossoms and other ornamental qualities. Description The tree grows high and wide. The fruit is long and across. The immature fruit is green with dense grey-white fine hair, most of which rubs off before maturity in late autumn when the fruit changes colour to yellow with hard, strongly perfumed flesh. The leaf, leaves are alternately arranged, simple, long, with an entire margin and densely pubescent with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marmalade
Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves.Maguelonne-Samat, (Anthea Bell, tr.) ''A History of Food'' 2nd ed. 2009, p. 507 The preferred citrus fruit for marmalade production is the Spanish Seville or bitter orange, ''Citrus aurantium'' var. ''aurantium'', prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste. The word "marmalade" is borrowed from the Portuguese , from ' quince'. Unlike jam, a large quantity of water is added to the fruit in a marmalade, the extra liquid being set by the high pectin content of the fruit. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potage
Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. When wealthier people ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate was much like modern-day soups. Preparation Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavour; this was intended to break down complex starches and to en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salads
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: *Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw * Main cours ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Psalm
The Book of Psalms ( or ; he, תְּהִלִּים, , lit. "praises"), also known as the Psalms, or the Psalter, is the first book of the ("Writings"), the third section of the Tanakh, and a book of the Old Testament. The title is derived from the Greek translation, (), meaning "instrumental music" and, by extension, "the words accompanying the music". The book is an anthology of individual Hebrew religious hymns, with 150 in the Jewish and Western Christian tradition and more in the Eastern Christian churches. Many are linked to the name of David, but modern mainstream scholarship rejects his authorship, instead attributing the composition of the psalms to various authors writing between the 9th and 5th centuries BC. In the Quran, the Arabic word ‘Zabur’ is used for the Psalms of David in the Hebrew Bible. Structure Benedictions The Book of Psalms is divided into five sections, each closing with a doxology (i.e., a benediction). These divisions were probably intro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookery Book
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bladder
The urinary bladder, or simply bladder, is a hollow organ in humans and other vertebrates that stores urine from the kidneys before disposal by urination. In humans the bladder is a distensible organ that sits on the pelvic floor. Urine enters the bladder via the ureters and exits via the urethra. The typical adult human bladder will hold between 300 and (10.14 and ) before the urge to empty occurs, but can hold considerably more. The Latin phrase for "urinary bladder" is ''vesica urinaria'', and the term ''vesical'' or prefix ''vesico -'' appear in connection with associated structures such as vesical veins. The modern Latin word for "bladder" – ''cystis'' – appears in associated terms such as cystitis (inflammation of the bladder). Structure In humans, the bladder is a hollow muscular organ situated at the base of the pelvis. In gross anatomy, the bladder can be divided into a broad , a body, an apex, and a neck. The apex (also called the vertex) is directed forward ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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