The big fact about Archestratus is that the fragments that survive constitute the earliest written culinary text to come down to us from the classical world (pedants might argue that the Babylonian and Egyptian materials are earlier but they in no way resemble a book.)This remarkable and almost unique work was written in the 4th century BC by the poet Archestratus, from Gela, a Greek colony in Sicily. The complete text has long since vanished but these fragments or quotations enshrined in a much later book by Athenaeus have come down to us. Archestratus' description of the foods, particularly fish, available, how they should be cooked and where found in the best condition is precious testimony of the strength of the Mediterranean culinary tradition. His style of cooking can best be called the nouvelle cuisine of the ancient world, and contrasts piquantly with the elaborate and strongly flavoured dishes of Apicius, the much later and perhaps coarser Roman author.The Greek verse has been translated into prose by John Wilkins and Shaun Hill, who set it in context in their introduction, and pursue byways of ancient Greek cookery in their commentary. Archestratus' poem has been the subject of a major new edition by Olsen & Sens. However, its price is prohibitive and the text is much concerned with linguistic and editorial matters, thus making it much less accessible to people interested in the history of food rather than the development of Greek prosody.

Learn to cook favorite traditional Southern dishes, adding variety and spice through the use of different techniques and ingredients. Each of ten chapters offers an iconic Southern dish and then international variations, with, for example, Korean or Chinese or Indian ingredients and flavors. Showing his full range, chef Kenny Gilbert shares other dishes: the Ribs and Slaw chapter includes jerk-spiced spareribs with habanero-mango BBQ sauce and coconut-guava slaw; the Fish and Grits chapter features grouper Francese with truffle-gouda grits; and the Meatloaf and Mashed Potatoes chapter includes shawarma-spiced lamb meatloaf with feta and kalamata-olive mashed potatoes. Through more than 100 recipes, as well as tips and techniques in Gilbert s own words, this book connects people to the great potential of Southern cuisine in today s global culture.

There was a fine range of papers submitted to this Symposium in 1989. The keynote talks were by Keith Botsford in the staples of Italian cooking; the staple foods of the classical world, by Andrew Dalby; and a speculation on whether cuisines based largely on processed foods have any staples at all, by Erica Wheeler.

Lizzie Stark takes readers on a witty, revealing and delightful journey through the natural and cultural history of the egg, exploring its deep symbolism, innumerable uses and metabolic importance in twelve dazzling specimens. From Mali to Finland, Stark looks at cultures that find the world's origins in an egg. Decorated by Ukrainians, an oracle for Greeks, the impetus behind gang wars and flown into space, the egg-whether of chickens, murres or ostriches-has taken on mythic proportions, all the while serving as a humble ingredient in fancy dishes. Stark even writes Jacques Pepin's biography through the lens of the egg dishes he served. Egg is also about Stark's fascination with this delicate ovoid-both her myriad attempts to create a perfect omelette and her fraught relationship to the ova in her body. Filled with colourful characters and fascinating morsels, Egg is a playful, informative and surprising history that guarantees you'll never take the egg for granted again.

Cook craveable comfort food favorites and find joy in your kitchen's happy little accidents with this one-of-a-kind cookbook for Bob Ross fans and aspiring chefs of all ages.Featuring comfort-food favorites inspired by Bob Ross's words and landscapes capturing the beauty of nature, this collection of recipes is as delightful and distinctive as the artist himself.The Bob Ross Cookbook: Happy Little Recipes for Family and Friends includes recipes and entertaining ideas based on the art and wisdom of Bob Ross, evoking the painter's signature wisdom and tone. Learn how to apply his laid back, meditative approach to delicious meals such as:Nothing to It Pot RoastVan Dyke Browned MeatballsGolden Sunset Shrimp ScampiUpstream Salmon CroquettesHappy Little Roasted ChickenCurly Topped Veggie Mac and CheeseBrunch Palette QuicheCabin Roasted VegetablesAnd much more!Peppered with Bob's own art and quotes and featuring full-color food illustrations from a certified Bob Ross painting instructor, this cookbook features easy-to-follow recipes that include 'Bravery Test' sidebars for when you want to take it up a notch. You know The Joy of Painting; now learn the joy of cooking with Bob Ross.

Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia.

The ultimate guide to the smells of the universe - the ambrosial to the malodorous, and everything in between - from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the long-overlooked world of smell. In Nose Dive, McGee takes us on a sensory adventure, from the sulfurous nascent earth more than four billion years ago, to the fruit-filled Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of phenol and formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and the extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell one another. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in-the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them-before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of every smell under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interweaving them with personal observations, he reveals how our sense of smell has the power to expose invisible, intangible details of our material world and trigger in us feelings that are the very essence of being alive.

In this captivating new memoir, award-winning writer Jessica B. Harris recalls her youth "surrounded by some of the most famous creative minds of the seventies and eighties...James Baldwin, Maya Angelou, Toni Morrison, Nina Simone" (New York magazine)-in a vibrant, lost era of New York City. In the Technicolor glow of the early seventies, Jessica B. Harris debated, celebrated, and danced her way from the jazz clubs of the Manhattan's West Side to the restaurants of Greenwich Village, living out her buoyant youth alongside the great minds of the day-luminaries like Maya Angelou, James Baldwin, and Toni Morrison. My Soul Looks Back is her tribute to that fascinating social circle and their shared commitment to activism, intellectual engagement, and each other. With "simmering warmth" (The New York Times), Harris paints evocative portraits of her illustrious friends: Baldwin as he read aloud an early draft of If Beale Street Could Talk, Angelou cooking in her California kitchen, and Morrison relaxing at Baldwin's house in Provence. Harris describes her role as theater critic for the New York Amsterdam News and editor at then-burgeoning Essence magazine; star-studded parties in the South of France; drinks at Mikell's, a hip West Side club; and the simple joy these extraordinary people took in each other's company. At the center is Harris's relationship with Sam Floyd, a fellow professor at Queens College, who introduced her to Baldwin. More than a memoir of friendship and first love, My Soul Looks Back is a carefully crafted, intimately understood homage to a bygone era and the people that made it so remarkable.

A wide range of treatments for every aspect of kitchen design is explored. The 427 professional color photos display many kitchen styles designed by specialists in this dynamic field. Architectural elements, such as ceiling treatments, columns, and windows are revealed; along with elements of the work space, such as sinks, ranges, and island configurations; detail elements include cabinets, back splashes, and top trim; and supplemental elements such as attached tables, pantries, and wine storage. \nThis book is intended to act as both an idea generator and a means of facilitating clear communication between design professionals and their consumers. It includes a resource list of contributors and their contact information. This book is a must for homeowners and professional designers alike.

Beginning with an examination of West African food traditions during the era of the transatlantic slave trade and ending with a discussion of black vegan activism in the twenty-first century, Getting What We Need Ourselves: How Food Has Shaped African American Life tells a multi-faceted food story that goes beyond the well-known narrative of southern-derived "soul food" as the predominant form of black food expression. While this book considers the provenance and ongoing cultural resonance of emblematic foods such as greens and cornbread, it also examines the experiences of African Americans who never embraced such foods or who rejected them in search of new tastes and new symbols that were less directly tied to the past of plantation slavery. This book tells the story of generations of cooks and eaters who worked to create food habits that they variously considered sophisticated, economical, distinctly black, all-American, ethical, and healthful in the name of benefiting the black community. Significantly, it also chronicles the enduring struggle of impoverished eaters who worried far more about having enough to eat than about what particular food filled their plates. Finally, it considers the experiences of culinary laborers, whether enslaved, poorly paid domestic servants, tireless entrepreneurs, or food activists and intellectuals who used their knowledge and skills to feed and educate others, making a lasting imprint on American food culture in the process. Throughout African American history, food has both been used as a tool of empowerment and wielded as a weapon. Beginning during the era of slavery, African American food habits have often served as a powerful means of cementing the bonds of community through the creation of celebratory and affirming shared rituals. However, the system of white supremacy has frequently used food, or often the lack of it, as a means to attempt to control or subdue the black community. This study demonstrates that African American eaters who have worked to creative positive representations of black food practices have simultaneously had to confront an elaborate racist mythology about black culinary inferiority and difference. Keeping these tensions in mind, empty plates are as much a part of the history this book sets out to narrate as full ones, and positive characterizations of black foodways are consistently put into dialogue with distorted representations created by outsiders. Together these stories reveal a rich and complicated food history that defies simple stereotypes and generalizations.

Nationally syndicated columnist and bestselling author of "Ask a Mexican "Gustavo Arellano presents a tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine's tremendous popularity north of the border. Arellano's fascinating narrative combines history, cultural criticism, food writing, personal anecdotes, and Jesus on a tortilla. In seemingly every decade for over a century, America has tried new culinary trends from south of the border, loved them, and demanded the next big thing. As a result, Mexican food dominates American palates to the tune of billions of dollars in sales per year, from canned refried beans to tortilla wraps and ballpark nachos. It's a little-known history, one that's crept up on this country and left us better for it.

From the record-breaking no.1 bestselling authors of Pinch of Nom comes this six-month journal containing everything you need to chart progress, plan weekly meals and smash your goals.

This meal planner is the perfect tool to help you stay on track, set out in a simple format with diet diary-style pages that are easily adaptable to your personal slimming guidelines. With one brand new recipe per week this gives you twenty-six exclusive Pinch of Nom recipes – all delicious, full of flavour and designed to keep you full and satisfied. Whether you want to keep track of calories, jot down your shopping lists, record healthy treats or celebrate key achievements, this book will help you plan for the future and see how far you’ve come.

To give you more pages for writing up your goals and food plans, this book does not have any photographs of the recipes, however you can find them on the Pinch of Nom website. Instead the book is beautifully designed and illustrated with line drawings.

The Pinch of Nom food blog has a hugely engaged online following and has helped thousands of people to lose weight and cook incredibly delicious and varied recipes. Packed with advice for keeping to your goals and stories from community members, the Pinch of Nom Food Planner is the ideal companion for tracking your weight-loss journey.

Why should the professional brewmaster have all the fun? Now it is possible to brew good, simple beer at home without expensive equipment. This extensive reference book, the product of 80 home brewing sessions, is your technical guide to easy home brewing and covers every single aspect of the process in great detail. From establishing your workspace to assembling your raw materials to step-by-step coverage of the brewing process, this book is an essential ingredient in your home brewing operation. With detailed illustrations and photographs documenting the process, you will learn fermentation, bottling, brewing mistakes, and basic beer recipes. In addition, there is an entire chapter devoted to using new beer brewing machines as well as a comprehensive list of recipes for European specialty beers. All in all, this is the ideal home brewery guide for setting up and producing your own brew.

From corn flakes to pancakes, Breakfast: A History explores this "most important meal of the day" as a social and gastronomic phenomenon. It explains how and why the meal emerged, what is eaten commonly in this meal across the globe, why certain foods are considered indispensable, and how it has been depicted in art and media. Heather Arndt Anderson's detail-rich, culturally revealing, and entertaining narrative thoroughly satisfies.

Everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are strikingly understudied in a sustained, interdisciplinary manner. This book aims to correct this neglect. Contributors, utilizing anthropological, nutritional, biochemical, psychological and health-related perspectives, examine in a rigorously comparative manner the consumption of foods conventionally regarded as inedible by most Westerners. This book is both timely and significant because nutritionists and health care professionals are seldom aware of anthropological information on these food practices, and vice versa. Ranging across diversity of disciplines "Consuming the Inedible" surveys scientific and local views about the consequences - biological, mineral, social or spiritual - of these food practices, and probes to what extent we can generalize about them.

For 15 years, the author has been informing and entertaining the barbecue world on line. Now this indispensable advice on how to impress friends and family by perfecting their favorite cuisine, and win grilling competitions, is in book form for the first time. Whether it's pork, beef, poultry, fish, or lamb, professional grill masters share some of the best-kept secrets of the trade. Included is inside information on purchasing the most reliable equipment, using the right type of grill and fueling method, and shopping for the freshest ingredients. If you're a seasoned barbecuer broadening your horizons or a casual griller looking for inspiration, let this user-friendly and visually striking book be your motivation. Mouth-watering photos, including colorful depictions of outdoor feasts, abound, as well as step-by-step instructional sequences and recipes that include fancy spices and marinades. Discover the most modern methods of grilling and smoking used by real barbecue champs, and fire away!

IN 1945, FORTUNE MAGAZINE named Betty Crocker the second most popular American woman, right behind Eleanor Roosevelt, and dubbed Betty America's First Lady of Food. Not bad for a gal who never actually existed. "Born" in 1921 in Minneapolis, Minnesota, to proud corporate parents, Betty Crocker has grown, over eight decades, into one of the most successful branding campaigns the world has ever known. Now, at long last, she has her own biography. Finding Betty Crocker draws on six years of research plus an unprecedented look into the General Mills archives to reveal how a fictitious spokesperson was enthusiastically welcomed into kitchens and shopping carts across the nation. The Washburn Crosby Company (one of the forerunners to General Mills) chose the cheery all-American "Betty" as a first name and paired it with Crocker, after William Crocker, a well-loved company director. Betty was to be the newest member of the Home Service Department, where she would be a "friend" to consumers in search of advice on baking -- and, in an unexpected twist, their personal lives. Soon Betty Crocker had her own national radio show, which, during the Great Depression and World War II, broadcast money-saving recipes, rationing tips, and messages of hope. Over 700,000 women joined Betty's wartime Home Legion program, while more than one million women -- and men -- registered for the Betty Crocker Cooking School of the Air during its twenty-seven-year run. At the height of Betty Crocker's popularity in the 1940s, she received as many as four to five thousand letters daily, care of General Mills. When her first full-scale cookbook, Betty Crocker's Picture Cook Book, or "Big Red," as it is affectionately known, was released in 1950, first-year sales rivaled those of the Bible. Today, over two hundred products bear her name, along with thousands of recipe booklets and cookbooks, an interactive website, and a newspaper column. What is it about Betty? In answering the question of why everyone was buying what she was selling, author Susan Marks offers an entertaining, charming, and utterly unique look -- through words and images -- at an American icon situated between profound symbolism and classic kitchen kitsch.