Arts and Traditions of the Table: Perspectives on Culinary History – serie
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91 produkter
Food and Faith in Christian Culture
Av Ken Albala, Trudy Eden
Häftad, 2011
610 kr
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Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection …
Epistenology
Wine as Experience
Häftad, 2020
230 kr
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We think we know how to appreciate wine—trained connoisseurs take dainty sips in sterile rooms and provide ratings based on objective knowledge and technical expertise. In Epistenology, Nicola Perullo vigorously challenges this approach, arguing that it is the enjoyment of drinking wine as an …
Eating History
Thirty Turning Points in the Making of American Cuisine
Inbunden, 2009
360 kr
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Food expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the …
Taste as Experience
The Philosophy and Aesthetics of Food
Inbunden, 2016
5,0 utav 5 stjärnor. Totalt antal röster: (1)
509 kr
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Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed …
Culture of the Fork
A Brief History of Everyday Food and Haute Cuisine in Europe
Inbunden, 2001
361 kr
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We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, …
Salt
Grain of Life
Inbunden, 2001
557 kr
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For the sake of salt, Rome created a system of remuneration (from which we get the word "salary"), nomads domesticated the camel, the Low Countries revolted against their Spanish oppressors, and Gandhi marched against the tyranny of the British. Through the ages, salt has conferred status, …
Italian Cuisine
A Cultural History
Av Alberto Capatti, Massimo Montanari
Inbunden, 2003
368 kr
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Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian …
French Gastronomy
The History and Geography of a Passion
Inbunden, 2002
273 kr
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This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself …
Pasta
The Story of a Universal Food
Av Silvano Serventi, Françoise Sabban
Inbunden, 2002
379 kr
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Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in …
Slow Food
The Case for Taste
Inbunden, 2003
479 kr
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Take a breath...Read slowly. How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our …
Slow Food
The Case for Taste
Häftad, 2004
240 kr
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Take a breath...Read slowly. How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our …
Revolution in Eating
How the Quest for Food Shaped America
Inbunden, 2005
449 kr
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Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In A Revolution in Eating, …
Revolution in Eating
How the Quest for Food Shaped America
Häftad, 2007
357 kr
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Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In A Revolution in Eating, …
British Food
An Extraordinary Thousand Years of History
Inbunden, 2003
1030 kr
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Until the middle of the nineteenth century, English cuisine was known throughout Europe as extraordinarily stylish, tasteful, and contemporary, designed to satisfy sophisticated palates. So, as Colin Spencer asks, why did British food "decline so direly that it became a world-wide joke, and how is …
Sacred Cow, Mad Cow
A History of Food Fears
Inbunden, 2005
405 kr
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Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat. Beyond the fundamental fear of hunger, societies have sought to protect themselves from rotten, impure, or …
Molecular Gastronomy
Exploring the Science of Flavor
Av Hervé This
Inbunden, 2006
368 kr
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Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field …
Molecular Gastronomy
Exploring the Science of Flavor
Av Hervé This
Häftad, 2008
222 kr
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Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field …
Gastropolis
Food and New York City
Av Annie Hauck-Lawson, Jonathan Deutsch
Häftad, 2010
273 kr
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Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world. An irresistible sampling of the city's rich food …
Gastropolis
Food and New York City
Av Annie Hauck-Lawson, Jonathan Deutsch
Inbunden, 2008
1977 kr
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Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world. An irresistible sampling of the city's rich food …
Eating History
Thirty Turning Points in the Making of American Cuisine
Häftad, 2011
228 kr
Lägg i varukorg
Food expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the …
Kitchen Mysteries
Revealing the Science of Cooking
Av Hervé This
Inbunden, 2007
299 kr
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An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and …
Kitchen Mysteries
Revealing the Science of Cooking
Av Hervé This
Häftad, 2010
162 kr
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An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and …
Hog and Hominy
Soul Food from Africa to America
Inbunden, 2008
891 kr
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Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and …
Hog and Hominy
Soul Food from Africa to America
Häftad, 2010
228 kr
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Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and …
Science of the Oven
Av Hervé This
Häftad, 2012
153 kr
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Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary …
Food and Faith in Christian Culture
Av Ken Albala, Trudy Eden
Inbunden, 2011
1209 kr
Lägg i varukorg
Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection …
Drinking History
Fifteen Turning Points in the Making of American Beverages
Inbunden, 2012
316 kr
Lägg i varukorg
A companion to Andrew F. Smith's critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. …
Drinking History
Fifteen Turning Points in the Making of American Beverages
Häftad, 2014
228 kr
Lägg i varukorg
A companion to Andrew F. Smith's critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. …
Pomodoro!
A History of the Tomato in Italy
Inbunden, 2010
330 kr
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More than just the beloved base ingredient of so many of our favorite dishes, the tomato has generated both profound riches and controversy in its farming, processing, exchange, and consumption. It is a crop infused with national pride and passion for those who grow it, and a symbol of Old World …
Kitchen as Laboratory
Reflections on the Science of Food and Cooking
Av César Vega, Job Ubbink m. fl.
Inbunden, 2012
2,0 utav 5 stjärnor. Totalt antal röster: (1)
307 kr
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Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical …
