9780423792201 - ordinary level cookery de abbey, p.m.; macdonald, greta margaret (2 resultados)
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Librería: WorldofBooks, Goring-By-Sea, WS, Reino UnidoWorldofBooks
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Bueno
EUR 24,08
Envío por EUR 6,53Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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Librería: The Print Room, Cockernhoe nr Luton, Reino UnidoThe Print Room
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Bueno
EUR 14,42
Envío por EUR 29,17Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: Very Good. No Jacket. Reprint. First published in 1963, this is a this is a fourteenth impression of 1974, a tribute to the book's value to school children. Decorated boards, no jacket. Ex school library with usual stamps. Some slight edge wear to top and bottom of largely orange covers (with design of a la…rge pie with cutlery) and spine, pages 207 - 220 with creased edges, not price clipped (no published price), no personal inscriptions, internally clean tight and square, overall a vg+ copy with bright unsunned covers. 250pp, illustrated. Cookery first entered the school curriculum in 1929, when it appears at School Certificate. In 1927 only needlework and hygiene are listed. Undoubtedly in this era it was a subject for girls only. Indeed at this time it was only a part of a subject, the School Certificate subject of housecraft, which allowed (female) students to choose two subjects from four, needlework, laundrywork, cookery and housewifery. Cookery became a subject in its own right with the advent of the 'O' level in 1951. During the 1950s, 60s and 70s the examination title remained as 'cookery' in the Cambridge Examination Board at least, although the term 'domestic science' was starting to be used in schools and introduced an element of technicality with the use of the word 'science'. An invaluable and historically important guide to basic cookery. Both authors were London school teachers.
