After a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His research ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. Barolo is Frank s account of those six months.At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo). Upon arrival, Frank began picking wine grapes for famed...
After a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His research ultimately led him to Barolo, Italy (...
Antarctica, the last place on Earth, is not famous for its cuisine. Yet it is famous for stories of heroic expeditions in which hunger was the one spice everyone carried. At the dawn of Antarctic cuisine, cooks improvised under inconceivable hardships, castaways ate seal blubber and penguin breasts while fantasizing about illustrious feasts, and men seeking the South Pole stretched their rations to the breaking point. Today, Antarctica's kitchens still wait for provisions at the far end of the planet's longest supply chain. Scientific research stations serve up cafeteria fare that often...
Antarctica, the last place on Earth, is not famous for its cuisine. Yet it is famous for stories of heroic expeditions in which hunger was the one spi...
In 1962 Joan Fry was a college sophomore recently married to a dashing anthropologist. Naively consenting to a year-long working honeymoon in British Honduras (now Belize), she soon found herself living in a remote Kekchi village deep in the rainforest. Because Fry had no cooking or housekeeping experience, the romance of living in a hut and learning to cook on a makeshift stove quickly faded. Guided by the village women and their children, this twenty-year-old American who had never made more than instant coffee eventually came to love the people and the food that at first had seemed so...
In 1962 Joan Fry was a college sophomore recently married to a dashing anthropologist. Naively consenting to a year-long working honeymoon in British ...
Some have called Sacred Harp singing America's earliest music. This powerful nondenominational religious singing, part of a deeply held Southern culture, has spread throughout the nation over the past two centuries. In A Sacred Feast, Kathryn Eastburn journeys into the community of Sacred Harp singers across the country and introduces readers to the curious glories of a tradition that is practiced today just as it was two hundred years ago. Each of the book's chapters visits a different region and features recipes from the accompanying culinary tradition-dinner on the ground, a hearty...
Some have called Sacred Harp singing America's earliest music. This powerful nondenominational religious singing, part of a deeply held Southern cultu...
With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n Cheese, the Midwest eats pretty well and feeds the nation on the side. But there s more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie invites the reader.
The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and...
With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n Cheese, the Midwest eats pretty well and feeds the nation on the side. Bu...
One of the great myths of contemporary American culture is that the United States food supply is the safest in the world because the government works to guarantee food safety and enforce certain standards on food producers, processors, and distributors. In reality U.S. food safety administration and oversight have remained essentially the same for more than a century, with the Pure Food and Drug Act and the Federal Meat Inspection Act of 1906 continuing to frame national policy despite dramatic changes in production, processing, and distribution throughout the twentieth century....
One of the great myths of contemporary American culture is that the United States food supply is the safest in the world because the government wor...
"An exploration of the many facets of the global history of Jewish food when Jews struggled with, embraced, modified, or rejected the foods and foodways which surrounded them, from Renaissance Italy to the post-World War II era in Israel, Argentina and the United States"--
"An exploration of the many facets of the global history of Jewish food when Jews struggled with, embraced, modified, or rejected the foods and foodwa...
This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system.
This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel...
