Die mittelalterliche Literatur zeigt sich erst bei genauerem Hinsehen quer durch alle Gattungen gepragt von Sprachbildern aus dem Nahrungsbereich. Die dazu nun vorgelegte motivgeschichtliche Studie stutzt sich fur die Erforschung dieses Feldes nicht nur auf Quellen zur historischen Ernahrungslehre, sondern nutzt zusatzlich die Methoden des Distant Reading - unter Ausschoepfung der Mittelhochdeutschen Begriffsdatenbank (MHDBDB) - sowie des Close Reading. Damit koennen zahlreiche Fundstellen detektiert und in Themenkreise wie "Kulinarische 'Klassensoziologie'", "Nahrung und Sexualitat" oder "Diatetik" eingeordnet werden. Die Analyse ausgewahlter Fundstellen bietet literaturwissenschaftliche Neudeutungen und macht in Summe den Blick frei auf einen bislang unterschatzten poetischen Diskurs.

USA TODAY BESTSELLER • Easy, delicious ketogenic recipes all with ten ingredients or less, from the founder of the mega-popular keto website Wholesome Yum.

“Loaded with family-friendly keto staples that don’t take hours to prepare, this book is a slam dunk for keto beginners and experts alike.”—Mark Sisson, New York Times bestselling author of The Keto Reset Diet and The Primal Blueprint

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED

There's a reason that the ketogenic diet has become so wildly popular: It truly works! And weight loss is just the beginning. Studies have shown that the keto diet stabilizes mood, raises energy levels, controls blood sugar, lowers blood pressure, improves cholesterol, and more.

Unfortunately, many people are intimidated by keto--they don't have a lot of time to cook, they have a whole family to feed, or they worry that they'll miss their favorite meals. That is why Maya Krampf created her now hugely popular website, Wholesome Yum, to share easy keto recipes all with ten ingredients or less. And now, in her first cookbook, Maya is determined to show people that a keto lifestyle does not have to be complicated, time-consuming, unsustainable, or boring.

The Wholesome Yum Easy Keto Cookbook features 100 super-simple, I-can't-believe-that's-keto recipes including flourless chocolate chip peanut butter waffles, sheet pan sausage breakfast sandwiches, crispy keto chicken fingers, spaghetti squash ramen soup, keto garlic bread sticks, cinnamon roll pizza, and much more. You don't have to give up your favorite foods--virtually anything you like to eat can be made keto, and delectably so. The book also features a primer on the keto diet, essential pantry-stocking tips, and a section dedicated to creating Maya's signature "fathead" keto dough that is used to prepare delicious keto breads, pastries, tortillas, and more.

For anyone wishing to learn more about Korean culture, enjoy Korean tea, visit beautiful tea gardens or become an expert in Korean tea, this photo-filled, comprehensive guide to Korean tea and tea gardens is the perfect book. Following a quick and enjoyable read, you will find yourself full of practical knowledge of what makes Korean tea and tea gardens so unique. This is the first-ever English book written on Korean tea and tea gardens. The original Korean version of the book went into the second printing soon after it was first published in 2021. There are more than 240 photos covering 80+ beautiful Korean tea gardens and historical tea culture sites throughout Korea. With contact information included for every tea garden, you will be able to contact, access or visit these gardens in Boseong, Hadong, Jejudo, Gangjin, Jangheung, Haenam and various other regions in Korea. There are maps showing the locations of tea gardens and cultural sites and that will make your travel planning much easier. This book introduces the uniqueness of Korean tea, whereabouts of Korean tea gardens, how to serve and drink tea in the traditional way, cultural history of Korean tea, development of modern Korean tea industry, Korean tea festivals, Korean tea ceramic sites and tea ceremony steps to appreciate Korean tea. Along with gaining knowledge of Korean tea, you can also feel the culture, serenity and beauty of Korea through this thoughtful guide. This new discovery awaits you. Author Yang Seok Yoo also authored The Book of Korean Tea. Co-author Esther Yoo brings the spirit of discovery into this guide from her close connection to culture and her wealth of travel experiences around the world.

New Zealand's favourite and bestselling cookbooks for flatters. Moving away from the family home doesn't mean you have to miss out on great home-cooked meals. With over 200 easy-to-make but delicious budget-friendly recipes, let Food for Flatters show you how to take care of yourself (just like mum would). There's food here for every occasion - breakfast through to dinner, delicious desserts and great baking secrets - whether you're eating by yourself or hosting your own dinner party. In typical Edmonds style, you'll find your traditional favourites with a fun, fresh twist. It's the cookbook every Flatter needs!

The legendary cooking teacher whom GQ calls "the most impactful living chef in America" shares his favourite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet a la Creme and Baker's Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark Pepin touch: made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelised Tomatoes Provencal. Charmingly illustrated with Pepin's paintings, this little compendium is perfect for revitalising every cook's repertoire.

The subject of this year's Symposium is one of the most fecund branches of food studies, ranging across a surprising variety of ingredients. The international gathering that is the Symposium responded vigorously with a series of essays touching on the foodways of cultures like Korea, China, Ethiopia, ancient Rome, Japan, Transylvania, Indonesia, Turkey, Canada, the United States, Ireland, Cyprus, Siberia and the United Kingdom, not to mention central Asia, Holland, Alaska, Africa and Israel. As well as wandering the globe, the authors travel in time drawing on disciplines such as archaeology, orthodox history, oral history and iconography. There are discussions of the role of cured meats in the military diet, the long history of salt cod in the Mediterranean, the art of making sausages in ancient Israel, the anthropology of Ethiopian starch fermentation, the medical history of marmalade and the science of the dry fermentation of sausages. Authors include: from America, Ken Albala, Charles Perry, William Rubel and Zona Spray Starks; from Turkey, Aylin Tan and Prescilla Mary Isin; from England, Gillian Riley, Sri Owen, Fuchsia Dunlop and Rosemary Barron, and from Israel, Susan Weingarten.

Any event you plan and stage is a reflection of your organization's image - from the initial invitation to onsite operations. Whether you're planning a product launch, conference, sales meeting, an incentive event, or a gala fund-raiser, remember that the magic of a truly memorable event is in the details, but so is the devil. Whether your event is for 50 or 2,000 people, whether it has a budget of a few thousand dollars, or hundreds of thousands, it has to be perfect. Fully revised and updated, Event Planning, Second Edition, gives you a blueprint for planning and executing special events with flair and without any unexpected surprises and expenses. This unique book is loaded with practical advice on: * Choosing the best venue * Preparing and managing the budget, with sample costing forms included * Scheduling, staffing, and collaborating with other related professionals * Coordinating food and beverage, d cor, entertainment, and themes. It's still the comprehensive guide that it always has been, but much has changed in the industry in recent years, and this new edition of Event Planning includes: * Changes in security planning since 9/11 * Innovations in technology and how they can improve - or ruin - an event * How to stage an environmentally friendly event * New and updated examples and case studies of where things went right - and wrong * Event Risk Assessment - What You Need to Consider before Contracting * How keep your budget on target and where to find hidden surcharges * Ways on how to ease airport stress and make air travel a pleasurable part of the participant's event experience * When and When Event Planners and their Suppliers will need Work Visas * What you need to include in your client's event history in order to design your next event so that it maximizes your client's return on their event investment * A companion website with downloadable versions of the checklists, additional forms and tools

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What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't--which mushrooms should be avoided, for example, and which berries we can enjoy. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance. The cornucopia of the modern American supermarket and fast-food outlet has thrown us back on a bewildering landscape where we once again have to worry about which of those tasty-looking morsels might kill us. At the same time we're realizing that our food choices also have profound implications for the health of our environment. "The Omnivore's Dilemma" is bestselling author Michael Pollan's brilliant and eye-opening exploration of these little-known but vitally important dimensions of eating in America.
Pollan has divided "The Omnivore's Dilemma" into three parts, one for each of the food chains that sustain us: industrialized food, alternative or "organic" food, and food people obtain by dint of their own hunting, gathering, or gardening. Pollan follows each food chain literally from the ground up to the table, emphasizing our dynamic coevolutionary relationship with the species we depend on. He concludes each section by sitting down to a meal--at McDonald's, at home with his family sharing a dinner from Whole Foods, and in a revolutionary "beyond organic" farm in Virginia. For each meal he traces the provenance of everything consumed, revealing the hidden components we unwittingly ingest and explaining how our taste for particular foods reflects our environmental and biological inheritance.
We are indeed what we eat-and what we eat remakes the world. A society of voracious and increasingly confused omnivores, we are just beginning to recognize the profound consequences of the simplest everyday food choices, both for ourselves and for the natural world. "The Omnivore's Dilemma" is a long-overdue book and one that will become known for bringing a completely fresh perspective to a question as ordinary and yet momentous as What shall we have for dinner?

A few facts and figures from "The Omnivore's Dilemma" Of the 38 ingredients it takes to make a McNugget, there are at least 13 that are derived from corn. 45 different menu items at Mcdonald's are made from corn.One in every three American children eats fast food every day.One in every five American meals today is eaten in the car.The food industry burns nearly a fifth of all the petroleum consumed in the United States--more than we burn with our cars and more than any other industry consumes.It takes ten calories of fossil fuel energy to deliver one calorie of food energy to an American plate.A single strawberry contains about five calories. To get that strawberry from a field in California to a plate on the east coast requires 435 calories of energy.Industrial fertilizer and industrial pesticides both owe their existence to the conversion of the World War II munitions industry to civilian uses--nerve gases became pesticides, and ammonium nitrate explosives became nitrogen fertilizers. ...

Curl up with the perfect cosy, comforting Christmas romance.When Beth Brown loses her job and her boyfriend in the space of twenty-four hours, she thinks life can't get any worse. That's until she finds herself in the depths of the English countryside working for chef, Rocco di Castri. Not only does she have to deal with his legendary moods, but she's also expected to get his chaotic schedule and workload in check, all while she's nursing a broken heart. It's not long before Rocco's idyllic home starts to work its magic and soon she sees a softer side to her boss too. And as the festive season approaches, Beth dares to look forward to everything the perfect country Christmas has to offer - and perhaps some romance of her own. Until news of an unexpected proposal threatens to put pay to all Beth's plans. Will Beth get her happily-ever-after? Maybe, this Christmas... A festive gem from Jill Steeples, perfect for fans of Cathy Bramley, Heidi Swain and Julie Houston. Please note this title was previously published as Christmas at Whitefriars. What readers say about Jill Steeples: 'I thoroughly enjoyed this book from the very first page to the very last. A really great winter read, warm and cosy throughout. A very easy to rate 5 stars.' 'A brilliant story with all the right ingredients. Love laughter tears and smiles.' 'A feel-good story full of laughs, romance and caring with a few surprises along the way. This book is just what you need when the sun is shining on a chilly spring day.' 'Jill Steeples writing has a nice fast pace and a great easy flow. I love the feelgood factor of her stories. They always manage to put a big smile on my face.'

Ever since Darwin and The Descent of Man , the existence of humans has been attributed to our intelligence and adaptability. But in Catching Fire , renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a ground-breaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. When our ancestors adapted to using fire, humanity began. Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew. Time once spent chewing tough raw food could be sued instead to hunt and to tend camp. Cooking became the basis for pair bonding and marriage, created the household, and even led to a sexual division of labour. Tracing the contemporary implications of our ancestors' diets, Catching Fire sheds new light on how we came to be the social, intelligent, and sexual species we are today. A pathbreaking new theory of human evolution, Catching Fire will provoke controversy and fascinate anyone interested in our ancient origins- or in our modern eating habits.

In Snow Food, chef and skier, Lindor Wink, shares 70 of his favourite winter dishes. Inspired from the heart of snowy alpine winters, Lindor's recipes are simple and easy for anyone to follow. These are winter warmers that are perfect to share with family and friends, or just for a cosy night in front of the fire. From nut loaves and crispbreads, to winter soups and salads, to hearty roasts and pasta plates, Snow Food/i>'s extensive range of dishes will please from morning to night. Take the chill off this winter and enjoy a meal by someone who knows how to make winter delicious.

Take a breath.... Read "slow"ly.

How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing estrangement, in a complex commercial economy, from the natural processes by which food is grown and produced. Packaged, artificial, and unhealthful, fast food is only the most dramatic example of the degradation of food in our lives, and of the deeper threats to our cultural, political, and environmental well-being.

In 1986, Carlo Petrini decided to resist the steady march of fast food and all that it represents when he organized a protest against the building of a McDonald's near the Spanish Steps in Rome. Armed with bowls of penne, Petrini and his supporters spawned a phenomenon. Three years later Petrini founded the International Slow Food Movement, renouncing not only fast food but also the overall pace of the "fast life." Issuing a manifesto, the Movement called for the safeguarding of local economies, the preservation of indigenous gastronomic traditions, and the creation of a new kind of ecologically aware consumerism committed to sustainability. On a practical level, it advocates a return to traditional recipes, locally grown foods and wines, and eating as a social event. Today, with a magazine, Web site, and over 75,000 followers organized into local "convivia," or chapters, Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food.

"Slow Food" not only recalls the origins, first steps, and international expansion of the movement from the perspective of its founder, it is also a powerful expression of the organization's goal of engendering social reform through the transformation of our attitudes about food and eating. As "Newsweek" described it, the Slow Food movement has now become the basis for an alternative to the American rat race, the inspiration for "a kinder and gentler capitalism."

Linger a while then, with the story of what Alice Waters in her Foreword calls "this Delicious Revolution," and rediscover the pleasures of the good life.

Homer called it a divine substance. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates here, salt has shaped civilisation from the beginning, and its story is a glittering, often surprising part of the history of mankind. Wars have been fought over salt and, while salt taxes secured empires across Europe and Asia, they have also inspired revolution - Gandhi's salt march in 1930 began the overthrow of British rule in India.

From the rural Sichuan province where the last home-made soya sauce is made to the Cheshire brine springs that supplied salt around the globe, Mark Kurlansky has produced a kaleidoscope of world history, a multilayered masterpiece that blends political, commercial, scientific, religious and culinary records into a rich and memorable tale.