Michael Mallinson (8 results)

Paperback. Condition: As New. First Edition. Softcover in glossy pictorial wraps with flaps. First printing of first edition. Book is As New, crisp and clean. Published to accompany a 2009 exhibition at Pomona College Museum of Art of Constance Mallinson's paintings. Project Series 38. Essay by Michael Duncan. 4to. Unpaginated.…

No Binding. Condition: Good. A VG or better original release 11 x 14 lobby card. Size: 11" X 14". Poster.

Hardcover. Condition: Very Good. some dirtiness to the cover/ page edges.

softcover. Condition: Collectible; Like New. First Edition; First Printing. 28 full page color plates. Foreword by Rebecca McGrew. With an essay by Michael Duncan. Published on the occasion of the exhibition, August 25 - October 18, 2009. ; Tight, clean and crisp. A touch of light shelf wear to wraps, otherwise As New. Interior is in excellent condition. No inscriptions. No remainder mark. Not ex-library.…

Softcover. 316 pp. Softcover. LCC: 9960199 Very good condition; touches of wear on covers.

Hardcover. Condition: Very good. Dust Jacket Condition: Very good. The format is approximately 8.875 inches by 10.5 pages. 160 pages. Illustrated endpapers. Illustrations (many in color). Bibliography. Index. The dust jacket has slight wear, soiling and sticker residue. A gastronomic journey through the Victorian era. Includes 120 of the best recipes of the masters of haute cuisine, chosen and adapted to suit modern taste. Shares recipes for appetizers, side dishes, main dishes, and desserts that were popular in Victorian England. Michelle Berriedale-Johnson is an expert on food allergies and intolerances. She has spent all her career in the food business, first as a caterer then as a journalist and food writer. She became interested in special diets over 20 years ago when her son was diagnosed as being dairy intolerant. She set up a food company, Berrydales, specializing in additive free, dairy free, gluten free and egg free foods and a quarterly magazine, The Inside Story, about dietary problems. In 2000 The Inside Story, was re-named Foods Matter, and became a subscription magazine supporting anyone with a food allergy, food intolerance or living on a free-from diet. Foods Matter has now become an online magazine. Michelle is also the author of Cooking Gluten, Wheat and Dairy Free and Diabetic Cooking for One and Two. Among the topics covered are Victorian Era, Cooking, Recipes, Charles Francatelli, Kitchiner, Alexis Soyer, Reform Club, Eliza Acton, Mrs. Beeton, Fannie Farmer, Kettner, Edward Abott, Aristologist, Banquet, Servants, Dining Room, Furnishings, Canning, Preserving, Foodstuffs, Adulteration, and Beverages. Victorian cuisine is the cuisine that was widespread in Britain during the Victorian era (20 June 1837 until her death on 22 January 1901). There were two seemingly incompatible ideas about the role of women in Victorian society: the "New Women" who clamored for greater participation in public life seemed at odds with the traditional ideal of femininity, the "Angel of the House", that limited women's role in society to matters concerning the household. Despite the restrictiveness of traditional conceptions of femininity, not all women welcomed the "New Women" philosophies, some seeing the pursuit of political causes as vulgar, and preferring instead to pave other paths for women to seek their own agency. Guiding women writers like Elizabeth Robins Pennell was a belief that women ought not to abandon their traditional role in the kitchen, which society should regard, not as a mere frivolity, but as an inherently valuable pursuit worthy of respect. Pennell strove to recast the cult of domestic femininity, duly elevating cooking from the drudgery of bodily labor by encouraging women to become creative in the kitchen. She saw cooking as "the ultimate form of art," worthy of genius, admiration and respect. With the new, positive view that "cooking was a high art practiced by geniuses", middle and upper class Victorian women in began to express their culinary creativity for the first time, much as male artists had always been able to do. Many Victorian meals were served at home as a family, prepared by cooks and servants who had studied French and Italian cookbooks. Middle and upper class breakfasts typically consisted of porridge, eggs, fish and bacon. They were eaten together as a family. Sunday lunches included meat, potatoes, vegetables and gravy. In wealthy British homes, the dining customs dictated proper attire that got fancier as the day progressed with separate outfits for breakfast and lunch, then a tea gown, with the most splendid attire reserved for dinner. Family meals became common events that linked the comforts of home with this newly recognized art form. Victorian cuisine did not appeal to everyone. The Victorian breakfast was usually a heavy meal: sausages, preserves, bacon and eggs, served with bread rolls. The custom of afternoon tea served before dinner, with milk and sugar, became well-established in Britain in the early 19th century. A selection of tea sandwi. Michael Boys (Photographer) and David Mallinson (A (illustrator).…

hardcover. Condition: New. 1st.

Hardcover. Condition: Excellent condition. dj. Bulfinch Press. 316 pp. Catalogue of the exhibition held at the Museum of Fine Arts, Boston, 14 November 1999 to 6 February 2000; Los Angeles County Museum of Art, 19 March to 6 June 2000; Art Institute of Chicago, 17 July to 24 September 2000; and the Rijksmuseum van Oudheden, Leiden, 23 November to 18 February 2001. Dustjacket. LCC: 9960199.…