An Officer of the Most Excellent Order of the British Empire ( a class of knighthood). Tremain spent the 17 years before 1989 running Boston's historic Copley Plaza Hotel. He used his international contacts and social and business acumen to turn the Copley from a faltering property into a lucrative draw for the prosperous and photogenic. Tremain became a celebrity. He had a television show called Words and Music and interviewed many famous people including Luciano Pavarotti, Sebastian Cabot, Peter Falk, Elizabeth Taylor and the author, Thornton Wilder. His Cannes townhouse on the French Riviera even appeared on television's "Lifestyles of the Rich and Famous." In October, 2009 Tremain hosted a television show on WXEL in the Palm Beaches entitled "Meet the Chef." Harking back to the interview with the Serendipity Editor of the Palm Beach Society Magazine, Tremain said, "And a final answer to a question which you haven't asked. What would I still like to do? I would like to publish a book called Without Reservation-a fun look at my experiences in the hotel business. Well, here it is.

Recipes from the Garden of Contentment: Yuan Mei`s Manual of Gastronomy (Suiyuan Shidan) is, remarkably, the first English edition of one of the world's most famous books about food. Recipes from the Garden of Contentment is a treatise and a cookbook, written in the late eighteenth century by the Qing dynasty poet Yuan Mei. It includes recipes for well-known dishes such as birds nest and sharks fin, and offers modern readers an appealing perspective on Chinese history and culinary culture. It was translated and annotated by Sean J. S. Chen with editorial advice from E. N. Anderson and Jeffrey Riegel. This edition is bilingual (English-Chinese) and extensively annotated, and 428 pages in length. The team's aim was to convey the charm, humor, and erudition of one of China's greatest writers. Also included are a glossary and a bibliography of additional sources. Chinese food expert Nicole Mones, author of the novel The Last Chinese Chef, has contributed an engaging introduction to Yuan Mei and his work. The cover illustration is by Lichia Liu.

This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of international literature classics available in printed format again - worldwide.

Combining the study of food culture with gender studies and using per-spectives from historical, literary, environmental, and American studies, Elizabeth S. D. Engelhardt examines what southern women's choices about food tell us about race, class, gender, and social power.

Shaken by the legacies of Reconstruction and the turmoil of the Jim Crow era, different races and classes came together in the kitchen, often as servants and mistresses but also as people with shared tastes and traditions. Generally focused on elite whites or poor blacks, southern foodways are often portrayed as stable and unchanging--even as an untroubled source of nostalgia. "A Mess of Greens" offers a different perspective, taking into account industrialization, environmental degradation, and women's increased role in the work force, all of which caused massive economic and social changes. Engelhardt reveals a broad middle of southerners that included poor whites, farm families, and middle- and working-class African Americans, for whom the stakes of what counted as southern food were very high.

Five "moments" in the story of southern food--moonshine, biscuits versus cornbread, girls' tomato clubs, pellagra as depicted in mill literature, and cookbooks as means of communication--have been chosen to illuminate the connectedness of food, gender, and place. Incorporating community cookbooks, letters, diaries, and other archival materials, "A Mess of Greens" shows that choosing to serve cold biscuits instead of hot cornbread could affect a family's reputation for being hygienic, moral, educated, and even godly.

Can you dramatically improve your health by embracing a plant-based diet? Eric Adams, mayor of New York City, believes that you can.

A police officer for more than two decades, Eric Adams was a connoisseur of fast food, and like so many people with stressful jobs, the last thing he had time to think about was eating healthily. Diabetes runs through his family, as it does for so many within the Black community. When he himself was diagnosed with the condition in 2016, he became determined to get to the root of the problem: the food he was eating. By switching to a vegan, wholefood diet, he lost weight, lowered his cholesterol, and improved his health beyond recognition.

Now armed with the hard science and real-life stories of others who have transformed their bodies by changing their diet and lifestyle, he is on a mission to spread the word that not only are these kind of radical health improvements possible, they can also be enjoyable.

With shopping tips and gentle lifestyle advice, Eric shows how you can become healthier without abandoning the food you love. he explores the origins of soul food and how it can be reimagined with healthy alternatives. From Chipotle Mac 'n' Cheese to Chewy Peanut Butter Cookies, Eric is keen to show this is not about restriction but instead finding joy in real food. Packed with up-to-date nutritional advice and recipes from the likes of Dr Michael Greger, Raymond Jackson, Paul McCartney, Alan Cummings and more, this is the perfect book for anyone looking to improve their health in small, manageable and pleasurable steps.

This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Focusing primarily on the 1900s to the 1960s, Angela Jill Cooley identifies the cultural differences between activists who saw public eating places like urban lunch counters as sites of political participation and believed access to such spaces a right of citizenship, and white supremacists who interpreted desegregation as a challenge to property rights and advocated local control over racial issues. Significant legal changes occurred across this period as the federal government sided at first with the white supremacists but later supported the unprecedented progress of the Civil Rights Act of 1964, which-among other things-required desegregation of the nation's restaurants. Because the culture of white supremacy that contributed to racial segregation in public accommodations began in the white southern home, Cooley also explores domestic eating practices in nascent southern cities and reveals how the most private of activities-cooking and dining- became a cause for public concern from the meeting rooms of local women's clubs to the halls of the U.S. Congress.