Writing a Small Nation's Past: Wales in Comparative Perspective, 1850-1950

Evans, Neil

Writing a Small Nation's Past: Wales in Comparative Perspective, 1850–1950

This is the first volume to examine how the history of Wales was written in a period that saw the emergence of professional historiography, largely focused on the nation, across Europe and in the United States. It thus sets Wales in the context of recent work on national history writing in the nineteenth and twentieth centuries, and, more particularly, offers a Welsh perspective on the ways in which history was written in small, mainly stateless, nations. The comparative dimension is fundamental to the volume's aim, highlighting what was distinctive about Welsh historical writing and showing how the Welsh experience mirrors and illuminates broader historiographical developments. The book begins with an introduction that uses the concept of historical culture as a way of exploring the different strands of historiography covered in the collection, providing orientation to the chapters that follow. These are divided into four sections: 'Contexts and Backgrounds', 'Amateurs and Popularizers', 'Creating Academic Disciplines', and 'Comparative Perspectives'. All these themes are then drawn together in the conclusion to examine how far Welsh historians exemplify widespread trends in the writing of national history, and thereby point-up common themes that emerge from the volume and clarify its broader significance for students of historiography.

History

Europe

Routledge

<ul>
<li>A cookbook with a difference!</li>
<li>Not only will you find lots of mouth-watering recipes for traditional Belgian dishes, but also fascinating anecdotes about the nation's </li>
<li>Illustrated with beautiful photography by Diane Hendrikx</li>
</ul>
 What's Cooking in Belgium is a culinary tour of the country with each chapter containing two classic recipes built around a theme. The themes include specific foods, Belgian landscapes, regions, cultures, lifestyles, and special occasions, all of which provide a rich portrait of the terrific flavors and wonderful versatility of Belgian cuisine. Belgium's mercantile heritage has provided many different culinary influences to Belgian cooking. Dutch, German, &amp; French obviously, but spices from Africa &amp; the East are also present in numerous recipes. Belgian food combines the finesse of French cuisine with the generous portions of the Germans. In beer drinking Belgium, hop shoots -the first buds of the hop plant and only available for six weeks- are considered the most expensive vegetable in the world! Having talked to chefs and farmers, historians and curators up and down the country, Anna Jenkinson and Neil Evans have put together a book of recipes and stories that explain Belgium's love affair with food. They traveled from the North Sea coast in the West to the Ardennes forest in the East and learned the secret to making Belgian chips, when the first chocolate praline was made, and how the Spanish, French and Germans have all influenced Belgian cuisine over the centuries. Illustrated with beautiful photographs by Diane Hendrikx, this book could live in the kitchen or on your coffee table.

Whats Cooking in Belgium: Recipes and Stories from a Food-Loving Nation

Cookbooks, Food & Wine

Jenkinson, Anna

Regional & International

Uitgeverij Luster

Having talked to chefs and farmers, historians and curators up and down Belgium, Anna Jenkinson and Neil Evans have put together a book of recipes and stories that explain Belgium's love affair with food. They traveled from the North Sea coast in the West to the Ardennes forest in the East and learned the secret to making Belgian chips, when the first chocolate praline was made, and how the Spanish, French and Germans have all influenced Belgian cuisine over the centuries. Illustrated with beautiful photographs by Diane Hendrikx this is a book that could live in the kitchen or on your coffee table.

What's Cooking in Belgium: Recipes and Stories from a Food-loving Nation

Cooking Education & Reference

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