Over a Red-Hot Stove

by Laura Mason

The fourteenth volume of the Leeds Symposium on Food History 'Food and Society' series -The theme is the ways we cooked our food since medieval times.David Eveleigh discusses the rise of the kitchen range, from the 19th-century coal-fired monsters to the electric and gas cookers of the early 20th century.

• Format: Hardcover
• Language: English
• ISBN: 1903018676
• ISBN13: 9781903018675
• Release Date: September 2009
• Publisher: Prospect Books (UK)
• Length: 166 Pages
• Weight: 1.25 lbs.
• Dimensions: 0.7" x 6.9" x 9.7"