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