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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Evelyn Rose ： ウィキペディア英語版 Evelyn Rose Evelyn Rose MBE (2 December 1925 – 18 May 2003) was an Anglo-Jewish cookery writer. Her magnum opus on Jewish cuisine, the ''Complete International Jewish Cookbook'' was published in 1976, and has been revised three times since, most recently in 2011. Her obituary in ''The Guardian'' described her singular accomplishment as the melding of "contemporary cooking with Jewish dietary laws, regulations that not only prohibit the use of pig meat and shellfish, but also the mixing of dairy products with meat". Evelyn Rose was also "highly aware of the changes in culinary trends, particularly the move away from the fatty foods so typical of traditional Jewish cooking ... her modern, health-conscious recipes exemplified the changes that had taken place over her long career."〔 ==Career== Rose was evacuated to the United States, and her school in Seattle provided a home-economics course; it was this experience that started her on her career in food writing.〔 On her return to Britain, she declined the offer of a university place to study psychology, and attended the Manchester College of Housecraft, where she specialised in demonstration techniques.〔 Her television work started in the 1950s, when she wrote to the BBC suggesting a course in Jewish cookery and she later became the resident cook for Granada Television in the 1970s. Rose was the first woman commissioner at the Meat and Livestock Commission, and was made an MBE in 1989. She was also an honorary life fellow of the Institute of Home Economics, and a former chair of the National Guild of Food Writers. Rose wrote a weekly food column for the ''Jewish Chronicle'' from 1963, and never missed a single issue, and wrote a food column for the wine magazine, ''Decanter''.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Evelyn Rose」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.