Soyer volunteered his services in the Crimea in 1855 to improve military cooking. This work gives a vivid account of his efforts to prepare nutritious meals for the soldiers using a newly invented portable field stove, which remained in use until the Second World War. In two visits to Balaklava, he, with Miss Florence Nightingale and the medical staff, reorganized the victualling of the hospitals. Consult Dictionary of National Biography.

James Fenton (1820-1901) was born in Ireland and emigrated to Tasmania (then known as Van Diemen's Land) with his family in 1833. He became a pioneer settler in an area on the Forth River and published this history of the island in 1884. The book begins with the discovery of the island in 1642 and concludes with the deaths of some significant public figures in the colony in 1884. The establishment of the colony on the island, and the involvement of convicts in its building, is documented. A chapter on the native aborigines gives a fascinating insight into the attitudes of the colonising people, and a detailed account of the removal of the native Tasmanians to Flinders Island, in an effort to separate them from the colonists. The book also contains portraits of some aboriginal people, as well as a glossary of their language.

From apple pie to baklava, cannoli to gulab jamun, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture. Few things represent a culture as well as food. Because sweets are universal foods, they are the perfect basis for a comparative study of the intersection of history, geography, social class, religion, politics, and other key aspects of life. With that in mind, this encyclopedia surveys nearly 100 countries, examining their characteristic sweet treats from an anthropological perspective. It offers historical context on what sweets are popular where and why and emphasizes the cross-cultural insights those sweets present. The reference opens with an overview of general trends in desserts and sweet treats. Entries organized by country and region describe cultural attributes of local desserts, how and when sweets are enjoyed, and any ingredients that are iconic. Several popular desserts are discussed within each entry including information on their history, their importance, and regional/cultural variations on preparation. An appendix of recipes provides instructions on how to make many of the dishes, whether for school projects or general entertaining.

The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.

"Although New Zealand's economy has long depended on the bodies and infant milk of animals, this country also has a hidden history of vegetarianism. While some early vegetarians were concerned with health, spirituality, and purity, others took a broader view, speaking out on issues that included peace, feminism, animal rights, socialism, prison reform, and the environment. Yet others set up cafes, organised picnics, and wrote cookbooks. The Compassionate Contrarians uncovers the quirks of the vegetarian experience in a land of meat and dairy. More importantly, it acknowledges the hard work and courage of a group of idealists who dedicated their lives to creating a more just world for all sentient beings."--Publisher information.