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Books > Health, Home & Family > Cookery / food & drink etc > General
Renowned food scholar Carole Counihan serves up a delicious narrative about family and food in twentieth-century Florence. By looking at how family, and especially gender relations, have changed in Florence since the ending of World War II and continuing to an examination of current food practices today, Around the Tuscan Table offers a portrait of the changing nature of modern life as exemplified through food. How food is produced, distributed, and consumed speaks volumes about a given culture, and this compelling and artfully narrated book aims to preserve, propagate, and interpret Florentines' world-renowned cuisine and culture. At the market, in the kitchen, and around the table, Counihan gives readers a taste of everyday life in this region of Italy: how eating together unites the family; how the production of food is gendered; how food is a key tool of socialization, and how culture forms aesthetic tastes.
Topics covered include: Psychoactive consumption in Cypriot Bronze Age mortuary ritual; food consumption and ritual at the Early Iron Age tholos cemetery of Moni Odigitria, south-east Greece; elite ideology and feasting practices in Early Iron Age Greece; intoxicating drinks and drunkards in ancient Indian art and literature; sixteenth-century polemics about cold-drinking; food in prehistoric coastal southern Brazil; the deceased as metaphorical food in Iron Age Veneto; food diversity in Mesolithic Scotland; ritualized feasting goods from Norwegian graves; feasting and the state in Uruk Mesopotamia; prehistoric spoons.
Plan your next unforgettable trip with this lush, boldly designed, full-color compendium covering more than 500 memorable destinations that offers personal insights, information, invaluable advice, and where to take the most Instagram-worthy photos. From the most Insta-worthy global backdrops to the best places to relax and feel inspired with fellow travelers, #wanderlust is a carefully curated selection of the world's hottest travel spots. Writer and traveler Sabina Trojanova shares her biggest travel tips and tricks, trendy destinations, and more. With #wanderlust you'll know where to go, why you need to travel there, what to see, and what to do at a glance before you book. Each destination is accompanied by an iconic, eye-catching, in-the-moment image (500 color photos in all) and an inspiring quote or captivating caption, as well as concise, practical pointers, and key tips-from what to pack to the best time of year to visit. #wanderlust also offers everything you need to help you find your ideal destination in easy-to-navigate sections and chapters, whether you're looking for that Perfect Urban Location, Tropical Beach Escape, Cultural Immersion, Space to Roam, Conscious Traveling Experience, or an Adventurous Postcard from the Edge. In addition, you'll find: Ideal breaks for Millennial meets Generation Z aspirations A curated selection of some of the hottest travel trends for 2020 and beyond Incredible but accessible destinations for budget or multi-trip travelers Whether you're looking to get lost exploring Belize's off-the-beaten-track beaches or yearn to stroll along the quaint cobbled streets of Tbilisi, Georgia, #wanderlust will inspire you to get away for a weekend, an extended vacation, or a lifetime of adventure.
A Toast to Hollywood! Paramount Pictures, the oldest Hollywood studio in operation, has released countless award-winning and box office-busting movies that have spanned the age of cinema, from the medium's silent advent to talkies, color, and CGI blockbusters. Hollywood Cocktails features more than 100 cocktails inspired by over 100 iconic films, all released by Paramount Pictures. This gorgeously illustrated collection of star power is filled with film facts and detailed recipes that guarantee you'll never again be wondering what to drink or watch. Hollywood Cocktails will delight movie buffs and mixologists alike!
A Pulitzer prize-finalist peels back the curtain on an unexplored part of Julia Child's life-the formidable team of six she collaborated with to shape her legendary career. Julia Child's monumental Mastering the Art of French Cooking and iconic television show The French Chef required a team of innovators to bring out her unique presence and personality. Warming Up Julia Child is behind-the-scenes look at this supporting team, revealing how the savvy of these helpers, collaborators, and supporters contributed to Julia's overwhelming success. Julia is the central subject, but Helen Horowitz has her share the stage with those who aided her work. She reveals that the most important element in Julia Child's ultimate success was her unusual capacity for forming fruitful alliances, whether it was Paul Child, Simone Beck, Avis DeVoto, Judith Jones and William Koshland (at Knopf), and Ruth Lockwood (at WGBH). Without the contribution of these six collaborators Julia could never have accomplished what she did. Filled with vivid correspondance, fascinating characters, and the iconic joie de vivre that makes us come back to Julia again and again, Warming Up Julia Child is essential reading for anyone who adores Julia and her legacy.
Empire of Pleasures presents an evocative survey of the sensory
culture of the Roman Empire, showing how the Romans themselves
depicted their food, wine and entertainments in literature and in
art.
THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
Foodways are the key to the strongest and deepest traces of human history, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia, stretching from Laos and Vietnam to the Philippines and New Guinea. Beginning in the Paleolithic era and continuing to the present day, the author portrays the dietary life of the area and the many changes that have produced a cuisine that though influential and popular globally today has never before been studied in such depth. Beginning with the physical and social formation of the Southeast Asian world, the work covers the Neolithic food production economy, the ancient hunting cultures of the pre-European age, the development of agriculture and of alcoholic drink-making, the influence of the European colonial age on traditional dietary culture, the contemporary food practices of the area including agriculture and stock raising, and the ancient traditional foods that survive today, such as black sugar, fish sauce, and soybean products, which are so widely used in fusion cuisine. Here is the history behind Southeast Asian recipes and restaurant menus -- a history of invasion, invention, and enslavement that is both fascinating and scholarly, supported by full geographical, archaeolgical, biological, and chemical data. Based largely upon Southeast Asian sources which have not been available up until now, this is essential reading for anyone interested in food, culinary history, and in an area of the word that is rapidly developing and changing.
By documenting, analyzing and interpreting the transformations in the local diets of Asian peoples since 1900, this volume tries aims to pinpoint the consequences of the tension between homogenization and cultural heterogenization, which is so characteristic for modern global interaction. By focussing on Asian foodways, the contributors demonstrate how the local and the global forces negotiate new hybrid lifestyles, how new commodities become embedded in new cultures and how new identities are embraced through the acceptance and rejection of new forms of consumption.
An investigation of the food and dietary practices of the Japanese. Dividing the history of Japanese dietary life into six periods, it traces its development from the paleolithic and neolithic eras before rice was cultivated in Japan to the period between the sixth and fifteenth centuries, when a stable indigenous cuisine began to evolve.
What did ordinary people eat and drink five hundred years ago? How much did they talk about food? Did their eating habits change much? Our documents are mostly silent on such commonplace routines, but this book digs deep and finds surprising answers to these questions. Food fads and fashions resembled those of our own day. Commercial, scientific and intellectual movements were closely entwined with changing attitudes and dealings about food. In short, food holds a mirror to a lively world of cultural change stretching from the Renaissance to the industrial Revolution. This book also strongly challenges the notion that ordinary folk ate dull and monotonous meals.
Author Lori Torrance has written a delightful book about tea rooms
in Texas. Not only does she direct you to every charming tearoom
there is, she also tells you what to see and do once you are there.
There's a little history, a little guidebook, and even some recipes
from these delightful locations. Look at what people are saying:
The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.
Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives. Drawing on a range of disciplines_including sociology, anthropology, folklore, geography, history, and nutrition_the editors have selected a group of engaging essays to help students explore the idea of food as a window into American culture. The editors' general introductory essay offers an overview of current scholarship, and part introductions contextualize the readings within each section. This lively reader will be a valuable supplement for courses on American culture across the social sciences.
A feast for all food writers, "The Resource Guide for Food Writers"
is a comprehensive guide to finding everything there is to know
about food, how to write about it and how to get published. An
educator at the Culinary Institute of America, Gary Allen has
compiled an amazing handbook for anyone who wants to learn more
about food and share that knowledge with others.
This comprehensive new book provides up-to-date information on many
types of Asian prepared foods-their origin, preparation methods,
processing principles, technical innovation, quality factors,
nutritional values, and market potential. Written by experts who
specialize in the field, it includes information on Asian dietary
habits and the health significance of Asian diets. |
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