In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous-at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It's an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch.

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.

Dining with the Famous and Infamous is an entertaining journey into the gastronomic peccadilloes of celebrities, stars, and notorious public figures. From outrageous artists to masterpiece authors, from rock stars to actors - everybody eats. Based on the findings of the British gastro-detective Fiona Ross, this volume explores the palates, the plates, and the preferences of the famous and infamous. Including recipes and their stories in the lives of those who cooked, ordered or ate them, Ross invites you to taste the culinary secret lives of people like Alfred Hitchcock, Frank Sinatra, and Woody Allen, among many others. Food voyeurism has arrived. If you've ever wondered whether George Orwell really swigged Victory Gin or whether cherries played their part in the fall of Oscar Wilde, then Dining with the Famous and Infamous will satisfy your appetite. 'Marilyn Monroe becomes a different kind of sex goddess when you discover she tried to eat her way out of Some Like It Hot with aubergine parmigiana: every curve you see on film is a protest (plus early signs of pregnancy!). You can recreate a 'Get Gassed' afternoon cocktail with Andy Warhol and Truman Capote; shake up the chocolate martini Liz Taylor and Rock Hudson invented on the set of Giant; and even relive the Swinging Sixties with the foodie tales, hedonism and hashish cookies of Bob Dylan, the Beatles, and the Rolling Stones. Who wouldn't want to sit at the table of their favorite film star, writer, artist or warlock and taste a piece of their lives?

Find Your Recipe for Bird Watching SuccessA few minutes in the kitchen can become hours of bird watching fun. Take birding to another level by creating unique dishes especially for backyard birds. This creative cookbook turns bird food into a banana split, cupcake, pie, and even tree ornaments. Each dish is perfect to tackle alone or with the whole family. Inside You'll Find 26 recipes to attract the birds you want to see Ingredients that appeal to 70+ bird species, including "hard-to-get" birds Tips on selecting the right ingredients for the right birds A handy chart that shows which birds dine on each dish BONUS: Tips for cooking with kids, wildlife research projects, and a bird-identification section See more birds and make birding even more interactive. Invite everybirdy to your yard with a banquet of nutritious, homemade foods.

You’re about to discover how to make healthy, simple, natural, vegetarian and vegan dog treats. We love to pamper our pooches, and giving dogs the occasional treat or doggy biscuit is a way to show our love in a way Fido understands. Dog treats are also useful training tools. A pocket full of dog treats can be used while training a dog to heel, sit, stay, or any other such command. Using dog treat recipes gives you unlimited flexibility in the quality and variety of dog treats that you provide to your dogs. Chicken, beef, lamb and rice are some of the more popular flavors of commercially prepared dog treats and foods but when you use your own dog treat recipes your flavor combinations are limitless. You can use peanut butter and honey to create sweet treats that do not include meat or you can substitute any meat you choose into your dog treat recipes.

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.

This book is a broad-ranging and provocative study of the human passion for meat. It will intrigue anyone who has ever wondered why meat is important to us; why we eat some animals but not others; why vegetarianism is increasing; why we aren't cannibals; and how meat is associated with environmental destruction.

In this happily-ever-after tale, author Debi Lewis learns how to feed her mysteriously unwell daughter, falling in love with food in the process. For many parents, feeding their children is easy and instinctive, either an afterthought or a mindless task like laundry and driving the carpool. For others, though, it is on the same spectrum in which Debi Lewis found herself: part of what felt like an endless slog to move her daughter from failure-to-thrive to something that looked, if not like thriving, at least like survival. The emotional weight of not being able to feed one's child feels like a betrayal of the most basic aspect of nurturing. While every faux matzo ball, every protein-packed smoothie that tasted like a milkshake, every new lentil dish that her daughter liked made Lewis's spirit rise, every dish pushed away made it sink. Kitchen Medicine: How I Fed My Daughter out of Failure to Thrive tells the story of how Lewis made her way through mothering and feeding a sick child, aided by Lewis' growing confidence in front of the stove. It's about how she eventually saw her role as more than caretaker and fighter for her daughter's health and how she had to redefine what mothering--and feeding--looked like once her daughter was well. This is the story of learning to feed a child who can't seem to eat. It's the story of growing love for food, a mirror for people who cook for fuel and those who cook for love; for those who see the miracle in the growing child and in the fresh peach; for matzo-ball lovers and the gluten-intolerant; and for parents who want to feed their kids without starving their souls.

The culmination of over three decades of investigation into traumatic processes, Repetition and Trauma is the late Max Stern's pioneering reconceptualization of trauma in the light of recent insights into the physiology and psychology of stress and the "teleonomic" character of human evolution in developing defenses against shock. As such, it is a highly original attempt to reformulate certain basic tenets of psychoanalysis with the findings of modern biology in general and neurobiology in particular. At the core of Stern's effort is the integration of laboratory research into sleep and dreaming so as to clarify the meaning of pavor nocturnus. In concluding that these night terrors represent "a defense against stress caused by threatening nightmares," he exploits, though he interpretively departs from, the laboratory research on dreams conducted by Charles Fisher and others in the 1960s. From his understanding of pavor nocturnus as a compulsion to repeat in the service of overcoming a developmental failure to attribute meaning to states of tension, Stern enlarges his inquiry to the phenomena of repetitive dreams in general. In a brilliant reconstruction of Freud's Beyond the Pleasure Principle, he suggests that Freud was correct in attributing the repetitive phenomena of traumatic dreams to forces operating beyond the pleasure principle, but holds that these phenomena can be best illumined in terms of Freud's conception of mastery and Stern's own notion of "reparative mastery."

Food is not just a physical necessity but also a composite commodity. It is part of a communication system, a nonverbal medium for expression, and a marker of special events. Bringing together contributions from fourteen historians, anthropologists, sociologists, and literary critics, Volume XXVIII of Studies in Contemporary Jewry presents various viewpoints on the subtle and intricate relations between Jews and their foodways. The ancient Jewish community ritualized and codified the sphere of food; by regulating specific and detailed culinary laws, Judaism extended and accentuated food's cultural meanings. Modern Jewry is no longer defined exclusively in religious terms, yet a decrease in the role of religion, including kashrut observance, does not necessarily entail any diminishment of the role of food. On the contrary, as shown by the essays in this volume, choices of food take on special importance when Jewish individuals and communities face the challenges of modernity. Following an introduction by Sidney Mintz and concluding with an overview by Richard Wilk, the symposium essays lead the reader from the 20th century to the 21st, across Europe, the Middle East, Africa, and North America. Through periods of war and peace, voluntary immigrations and forced deportations, want and abundance, contemporary Jews use food both for demarcating new borders in rapidly changing circumstances and for remembering a diverse heritage. Despite a tendency in traditional Jewish studies to focus on "high" culture and to marginalize "low" culture, Jews and Their Foodways demonstrates how an examination of people's eating habits helps to explain human life and its diversity through no less than the study of great events, the deeds of famous people, and the writings of distinguished rabbis.

In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous-at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It's an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch.

Jessica Disbrow Talley, owner of Bubba Rose Biscuit Company and dog biscuit expert, wrote this clever cookbook with your furry friend in mind. This all-new updated and revised edition of The Organic Dog Biscuit Cookbook is filled with more recipes, variety, and ways to treat your dog. With recipes like Black and White Cookies and Little Sweethearts that are coordinated for specific holidays, your pupper will be sure to be the best little doggie ever. There are dog treats for every day, including favorites such as: - Carob Pupcakes - Frozen Yogurt Smoothies - Chicken Jerky This is the perfect present for new dog parents and pet lovers alike. Treat your dog right with recipes specially made with your dog's taste buds in mind. Now you don't have to worry about what you're feeding your dog with these simple, healthy organic dog treat recipes. Your dogs and their friends will savor preservative-free treats that are tasty and good for them.

In chapters entitled 'The Hell of Healthy Food', 'Why you Shouldn't Diet', 'The Light-hearted Side of Weight', 'Daft Diets', and 'Food Philosophy', Aubrey Malone has collected a hilarious compendium of witticisms on the greatness of grub, from thought-provoking reflections to laugh-out-loud observations. This handy, pocket-sized book is a must-have for all those guilty epicureans and gorging gourmets wanting some food for thought.

While the popularity of craft cocktails and home bartending have helped people create their own drink-driven memories, the possibilities for coffee have remained rather tame. Much more than a guide to beans or brewing, The New Art of Coffee shares how to create inspiring concoctions and flavor profiles from comforting and rejuvenating to celebratory and adventurous. Nearly fifty recipes paired with beautiful photography will inspire and offer something for every taste and time of day hot, iced, carbonated, post-workout, decaffeinated, alcoholic, and deconstructed. Organized by mood, the recipes range in complexity from a quick quaff to a showstopping slow build, allowing readers to match the drink with the moment. Enjoy a Moonwater with breakfast, a Throw Em A Haymaker after a hard workout, or an Amuse as a happy-hour delight. The Don is the ideal after-dinner companion, and there s nothing quite like powering down with a Windmill Cookie Steamer after a long day.

Food blogs are everywhere today but for generations, information and opinions about food were found in the food sections of newspapers in communities large and small. Until the early 1970s, these sections were housed in the women's pages of newspapers-where women could hold an authoritative voice. The food editors-often a mix of trained journalist and home economist-reported on everything from nutrition news to features on the new chef in town. They wrote recipes and solicited ideas from readers. The sections reflected the trends of the time and the cooks of the community. The editors were local celebrities, judging cooking contests and getting calls at home about how to prepare a Thanksgiving turkey. They were consumer advocates and reporters for food safety and nutrition. They helped make James Beard and Julia Child household names as the editors wrote about their television appearances and reviewed their cookbooks. These food editors laid the foundation for the food community that Nora Ephron described in her classic 1968 essay, "The Food Establishment," and eventually led to the food communities of today. Included in the chapters are profiles of such food editors as Jane Nickerson, Jeanne Voltz, and Ruth Ellen Church, who were unheralded pioneers in the field, as well as Cecily Brownstone, Poppy Cannon, and Clementine Paddleford, who are well known today; an analysis of their work demonstrates changes in the country's culinary history. The book concludes with a look at how the women's pages folded at the same time that home economics saw its field transformed and with thoughts about the foundation that these women laid for the food journalism of today.

Flex your muscles in the kitchen and impress the ladies in your life with more than 40 dishes in four degrees of difficulty. Learn techniques, ingredients, measurements, and more in this cookbook for everything from small, quick dishes to elaborate entrees. Man-tested instructions break the preparation into easy-to-digest steps, including tips for ensuring things go smoothly. Add classic dishes, like beef Stroganoff, and impressive preparations, like polenta encrusted roast beef, to your culinary repertoire. Theres even a lesson on place settings.

The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Soerensen and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Science and Cooking answers questions such as why we knead bread, what determines the temperature at which we cook a steak or the how much time our chocolate chip cookies should spend in the oven, through fascinating lessons ranging from the role of pressure and boiling points in pecan praline to that of microbes in your coffee. With beautiful full-colour illustrations and recipes, hands-on experiments, and engaging introductions from world-renowned chefs Ferran Adria and Jose Andres, Science and Cooking will change the way readers approach both subjects-in their kitchens and beyond.

San Francisco is a relatively young city with a well-deserved reputation as a food destination, situated near lush farmland and a busy port. San Francisco's famous restaurant scene has been the subject of books, but the full complexity of the city's culinary history is revealed here for the first time. This food biography presents the story of how food traveled from farms to markets, from markets to kitchens, and from kitchens to tables, focusing on how people experienced the bounty of the City by the Bay.

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.

With 100 recipes, Project Fire shows how to put the latest grilling methods to work - from spit-roasting to salt-grilling - using favourite ingredients and adding a dash of daring in flavours, technique, and presentation.