Richard Foss – författare
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3 produkter
3 produkter
Inbunden, Engelska, 2014
651 kr
Skickas inom 10-15 vardagar
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.
Häftad, Engelska, 2016
465 kr
Skickas inom 10-15 vardagar
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.
Del 27 - Edible
Rum
A Global History
Inbunden, Engelska, 2012
166 kr
Skickas
‘Yo ho ho and a bottle of rum!’ A favourite of pirates, the molasses-coloured liquid brings to mind clear blue seas and weatherbeaten sailors. But enjoyment of rum spread far beyond the scallywags of the Caribbean – Charles Dickens savoured it in punch, George Washington served it at campaign rallies, Queen Victoria sipped it in the British Navy’s grog, and Kamehameha I of Hawaii drank it straight. In Rum Richard Foss tells the colourful, secret history of a spirit that not only helped spark the American Revolution but was even used as currency in Australia.This book chronicles the 500-year evolution of rum from a raw spirit concocted for slaves to a beverage savoured by connoisseurs. Rum has left its mark on religious rituals – it remains a sacramental offering among voodoo worshippers – and became part of popular songs and other cultural landmarks. Fast-paced and well written, Rum will delight any fan of Mojitos and Mai Tais.