A) Yale B) Columbia C) Princeton D) Harvard
A) 15,000 B) 20,000 C) 10,000 D) 8,000
A) Blanche Leigh, John Preston, and Michael Bateman B) Julia Child, M.F.K. Fisher, and the authors of The Joy of Cooking C) James Beard, Cecily Brownstone, and Dalia Carmel D) Katherine Bitting and Elizabeth Robins Pennell
A) The earliest American cookbook B) The oldest printed recipe card C) The first European cookbook D) The rarest manuscript in the world
A) University of Leeds B) Stanford University C) New York University D) Harvard University
A) Over 8,000 B) Over 15,000 C) Over 20,000 D) Over 50,000
A) Julia Child, M.F.K. Fisher, and Blanche Leigh B) James Beard, Cecily Brownstone, and Dalia Carmel C) Elizabeth Robins Pennell and Katherine Bitting D) John Preston, Michael Bateman, and Dalia Carmel
A) Columbia University B) New York University C) University of Leeds D) Harvard University
A) Library of Congress B) Fales Library C) Schlesinger Library D) Brotherton Library
A) Over 5,000 books and 25 manuscripts B) Over 15,000 books and 100 manuscripts C) Over 20,000 books and 50 manuscripts D) Over 8,000 books and 75 manuscripts
A) Blanche Leigh, John Preston, and Michael Bateman B) Elizabeth Robins Pennell and Katherine Bitting C) M.F.K. Fisher and Dalia Carmel D) James Beard, Cecily Brownstone, and Julia Child
A) A curator at the Library of Congress B) A famous television chef from New York C) A food chemist who donated gastronomic volumes D) An American critic in London from the 1880s and early writer on the subject
A) The author of the earliest American cookbook B) The founder of the Schlesinger Library C) The greatest food chemist in history D) One of the most well-known cookbook collectors in the world
A) Harvard's Schlesinger Library B) Rare Book and Special Collections Division at the Library of Congress C) Brotherton Library at University of Leeds D) New York University's Fales Library
A) Cecily Brownstone B) Blanche Leigh C) M.F.K. Fisher D) Katherine Bitting
A) American critic B) Cookbook author C) University curator D) Food chemist
A) Cookbook Collections of the World B) Two Loaf-Givers C) The Joy of Cooking D) The Anarchist Cookbook
A) One of the LOC's curators B) Julia Child C) Elizabeth Robins Pennell D) Katherine Bitting
A) Handwritten manuscript B) Audiobook C) Microfilm only D) Digital version
A) As a legal term for a book of regulations B) To describe any fictional novel with multiple chapters C) Metaphorically to refer to any book containing a straightforward set of tried and tested instructions D) As a literal guide for baking in chemistry laboratories
A) To test the advanced skills of top experts in a field B) To provide historical context for ancient civilizations C) To allow users who are not necessarily experts to produce workable results D) To confuse readers with complex theoretical formulas
A) A historical biography B) A collection of poetry C) A set of circuit designs in electronics D) A standard calculus textbook
A) A book of magic spells B) A map of geographical landmarks C) An encyclopedia of science D) A dictionary of foreign languages
A) Circuit designs in electronics B) Advanced computer programming languages C) Gourmet French pastry recipes D) Instructions on destruction and living outside the law
A) Harvard University Press B) O'Reilly Media C) Springer Verlag D) Library of Congress
A) Hundreds of ready to use, cut and paste examples to solve specific problems B) Instructions on destruction and living outside the law C) Theoretical essays on the history of computers D) Biographies of famous food chemists
A) Exactly five programming languages B) A single programming language C) No programming languages at all D) Multiple different programming languages simultaneously
A) Corporate board members B) Software developers C) Automotive designers D) Regional or historical traditions
A) Astronauts B) Home cooks C) Geologists D) Botanists
A) By the author's shoe size B) By primary ingredient C) By course sequence D) By cooking technique
A) Modern corporate structures B) Historical periods or cultural movements C) Space exploration milestones D) Subatomic particle physics
A) Electrical contractors B) Bakers or dietary professionals C) Carpentry specialists D) Plumbing technicians
A) Kitchen bibles B) Master guides C) Household manuals D) Culinary encyclopedias
A) The Joy of Cooking B) La bonne cuisine de Madame E. Saint-Ange C) The Art of Cookery D) Il cucchiaio d'argento
A) La bonne cuisine de Madame E. Saint-Ange B) A Gift to Young Housewives C) The Joy of Cooking D) Il cucchiaio d'argento
A) Dehydrated space rations B) Convenience foods C) Organic heirloom crops D) Wild game and forage
A) Industrial manuals B) Family cookbooks C) Government archives D) Scientific journals
A) Four B) Two C) Three D) Five
A) 2000 BC B) 1500 BC C) 1200 BC D) 1700 BC
A) Greek B) Latin C) English D) Arabic
A) 3rd century B) 14th century C) 1st century D) 5th century
A) Yuan Mei B) Marcus Gavius Apicius C) Archestratus D) Vinidarius
A) 1742 B) 1483 C) 1459 D) 1796
A) Yinshan Zhengyao B) Apici Excerpta a Vinidario C) Sanga yorok D) Wushi Zhongkuilu
A) Ming dynasty B) Tang dynasty C) Carolingian era D) Yuan dynasty
A) Amelia Simmons B) Eliza Smith C) Chang Kyehyang D) Madame Wu
A) Amelia Simmons B) Jeon Soon C) Eliza Smith D) Chang Kyehyang
A) Philadelphia, Pennsylvania B) Boston, Massachusetts C) Hartford, Connecticut D) New York, New York
A) French B) Spanish C) British D) Dutch
A) 17th century B) 13th century C) 15th century D) 10th century
A) Manasollasa B) Sanga yorok C) Wushi Zhongkuilu D) Ŭmsik timibang
A) Yuan dynasty B) Qing dynasty C) Ming dynasty D) Tang dynasty
A) Wushi Zhongkuilu B) Ŭmsik timibang C) Sanga yorok D) Yinshan Zhengyao
A) Archestratus B) Madame Wu C) Hu Sihui D) Yuan Mei
A) 1670 B) 1459 C) 1792 D) 1330
A) Yuan Mei B) Hu Sihui C) Chang Kyehyang D) Jeon Soon
A) Eliza Smith B) Jeon Soon C) Vinidarius D) Chang Kyehyang
A) Dietitian B) Physician C) Historian D) Chef
A) 1796 B) 1670 C) 1459 D) 1742
A) Yinshan Zhengyao B) Sanga yorok C) Ŭmsik timibang D) Wushi Zhongkuilu
A) An Italian collection B) A Danish manuscript C) A French household book D) A German printing press
A) Kuchenmeysterey B) Daz buch von guter spise C) Llibre de Sent Soví D) Le Viandier
A) Eliza Acton B) Carmen Aboy Valldejuli C) Guillaume Tirel D) Isabella Beeton
A) 1324 B) 1420 C) 1475 D) 1350
A) Llibre de Sent Soví B) The Forme of Cury C) Libro per Cuoco D) De honesta voluptate et valetudine
A) Fannie Farmer B) Mary Stuart Smith C) Eliza Acton D) Carmen Aboy Valldejuli
A) Eliza Acton B) Isabella Beeton C) Carmen Aboy Valldejuli D) Fannie Farmer
A) 1857 B) 1885 C) 1845 D) 1896
A) Mary Stuart Smith B) Fannie Farmer C) Eliza Acton D) Isabella Beeton
A) About ten B) About a hundred C) About a thousand D) About eighteen hundred
A) Venice B) Paris C) Boston D) Würzberg
A) Mastering the Art of French Cooking B) The Joy of Cooking C) Taillevent's Viandier D) American Cookery
A) Julia Child B) Irma Rombauer C) Sondra Gotlieb D) Hannah Glasse
A) An American community center B) Theresienstadt concentration camp C) A Parisian culinary school D) A London publishing house
A) Thomas Dawson B) Kenelm Digby C) Eliza Smith D) Gervase Markham
A) Ŭmsik timibang B) Compendium ferculorum, albo Zebranie potraw C) Arte de Cozinha D) De honesta voluptate et valetudine
A) Mrs Beeton B) Elena Molokhovets C) Fannie Merritt Farmer D) Malinda Russell
A) 1901 B) 1931 C) 1861 D) 1896
A) Mollie Katzen B) Irma Rombauer C) Deborah Madison D) Alice B. Toklas
A) Книга о вкусной и здоровой пище B) Larousse Gastronomique C) The Joy of Cooking D) Le Cuisinier Royal
A) 1971 B) 1978 C) 1969 D) 1980 |