In ‘Miss Parloa’s New Cook Book, ‘ Maria Parloa presents a comprehensive and meticulously organized guide to cooking that reflects the culinary trends of the late 19th century. With a clear and accessible literary style, Parloa combines practical advice and detailed recipes, appealing to both novice and experienced cooks. She employs a straightforward instructional tone and systematic layout, fostering an engaging learning experience that emphasizes the importance of home cooking in American society. Her work is situated within the broader context of the domestic science movement, which sought to elevate culinary practices to an art form, making this cookbook a pivotal reference in the evolving landscape of American gastronomy. Maria Parloa was a pioneer in culinary education, known for her commitment to the art of cooking and nutrition. Her training at the Boston Cooking School and experiences as a lecturer and author uniquely positioned her to craft this influential cookbook. By blending her passion for cookery with her advocacy for home economics, Parloa sought to empower homemakers, highlighting the significance of nutritious, quality meals. I highly recommend ‘Miss Parloa’s New Cook Book’ to readers interested in historical culinary practices, as well as those seeking to refine their cooking skills. Parloa’s insights and recipes continue to resonate today, making this work an essential addition to both culinary literature and the modern kitchen.
Circa l’autore
Maria Parloa was an influential figure in the development of the domestic science movement in the late 19th and early 20th centuries. Born in Massachusetts in 1843, she gained recognition as a cookery teacher, author, and lecturer. Parloa was a pioneer in the field of home economics and one of the first to integrate scientific principles into cooking instruction, promoting practical and healthy eating habits. Her legacy includes several cookbooks, among which ‘Miss Parloa’s New Cook Book’ is notable for its detail-oriented approach and comprehensive range of recipes, reflecting her philosophy of cooking as both an art and a science. Parloa’s style is characterized by a blend of simplicity and thoroughness, aiming to empower housekeepers with knowledge to excel in the domestic sphere. In addition to cookbooks, she ran her own cooking schools and was instrumental in establishing professional training programs for cookery. Parloa’s contributions extend beyond her recipes; her pedagogical methods shaped the future of culinary education, influencing generations of home economists and cooks. She passed away in 1909, leaving behind a rich culinary legacy that continues to be referenced and appreciated by those interested in the historical context of American cooking and domestic life.
Altri ebook dello stesso autore / Editore
1.131 Ebook in questa categoria
