Deirdre Murphy – författare
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5 produkter
5 produkter
- Nyhet
Inbunden, Engelska, 2026
2 132 kr
Skickas inom 3-6 vardagar
The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volume brings together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat.
- Nyhet
Häftad, Engelska, 2026
522 kr
Skickas inom 3-6 vardagar
The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volume brings together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat.
E-bok
PDF, Engelska, 2026231 kr
Läs direkt efter köp
The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volume brings together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat.
E-bok
Engelska, 2026223 kr
Läs direkt efter köp
The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volume brings together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat.
Inbunden, Engelska, 2019
491 kr
Tillfälligt slut
A vivid portrait of Queen Victoria’s childhood, offering new insights into one of the most celebrated, but often misunderstood, monarchs in British history, 200 years after her birth This beautiful, extensively researched volume investigates the birth and early life of one of the most familiar British monarchs, Queen Victoria (1819–1901). A wealth of material, including many unexamined sources and unpublished images, sheds new light on Victoria’s youth. Included here are portraits of the queen as princess, childhood diaries and sketchbooks, clothing, jewelery, and correspondence. Deirdre Murphy paints a vivid picture of Victoria’s early years. Among her most surprising conclusions is the idea that the queen’s personal mythology of a childhood characterized by sadness and isolation is less accurate than is generally thought. Victoria’s personal relationships are brought brilliantly to life, from her affectionate but increasingly suffocating bond with her mother, the Duchess of Kent, to the controlling influence of Sir John Conroy, a man she came to despise, and her courtship with Prince Albert. Lesser-known figures are also explored, including Victoria’s first schoolmaster the Reverend George Davys, her governess Louise Lehzen, and her half-sister Feodora. This fascinating cast of characters enhances our image of Victoria, who emerges as both willful and submissive, fickle and affectionate, and with the explosive temper of her Hanoverian ancestors.Published in association with Historic Royal PalacesExhibition Schedule:Kensington Palace(May 24—December 2019)