Kategoria BISAC: Cooking >> Essays & Narratives

Eating and cooking well are not just industries but ways of life for all New Orleans. Writer and photographer Elsa Hahne has visited the kitchens of thirty-three of New Orleans's home cooks and raconteurs and has served up an expansive smorgasbord inspired by this vibrant city's love affair with food.

Almost every cultural group that has made its mark on New Orleans is represented in these pages: Creole, African American, Native American, Isleno, German, Cajun, Italian, Irish, Greek, Hungarian, Croatian, Cuban, Honduran, Mexican, Indian, Filipino, Chinese, Vietnamese, and more.

With...

This is the ultimate style guide to 20th century dining and social history in the West, as reflected in popular recipes and types of foods, what people used in the way of cutlery, tableware, and table settings, and trends relating to styles of dining (picnics, smorgasbords, etc.). The book is divided into decades - each decade is represented by a separate chapter. The text describes particular political and social events of each decade that influenced thefood and dining styles popular in that period. These cover glassware, cutlery, crockery, and to some extent furniture and textiles. There...

"An animal swallows its food; a man eats it, but only a man of intelligence knows...how to dine."

"The man who gives a dinner for a group of his friends and takes no trouble over what they are to eat is not fit to have any friends."

"The discovery of a new dish does more for the happiness of mankind than the discovery of a new star."

The above are a few of the "transcendental" meditations upon cooking as an art and eating as a pleasure which glow throughout the length of Physiologie du Gout. Brillat-Savarin was alive to the necessity of charming and even...

A memorable and mouthwatering cook s tour of today s China

As a freelance journalist and food writer living in Beijing, Jen Lin-Liu already had a ringside seat for China s exploding food scene. When she decided to enroll in a local cooking school held in an unheated classroom with nary a measuring cup in sight she jumped into the ring herself. Progressing from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant, she finds poor young men and women streaming in from the provinces in search of a rice bowl (living wage); a...

In this essay collection, Gelman includes her own further adventures, as well as those of writers and readers telling tales of the shared humanity they experienced in their...

His mother was a chops-and-peas sort of cook, exasperated by the highs and lows of a temperamental stove, a finicky little son, and the asthma that was to prove fatal. His father was a honey-and-crumpets man with an unpredictable temper. When Nigel s widowed father takes on a housekeeper with social...

"Eating is not only a political act, it is also a cultural act that reaffirms one's identity and worldview," Enrique Salmon writes in Eating the Landscape. Traversing a range of cultures, including the Tohono O'odham of the Sonoran Desert and the Raramuri of the Sierra Tarahumara, the book is an illuminating journey through the southwest United States and northern Mexico. Salmon weaves his historical and cultural knowledge as a renowned indigenous ethnobotanist with stories American Indian farmers have shared with him to illustrate how traditional indigenous foodways--from the...

A fascinating exploration of America's food innovators, that gives us hopeful alternatives to the industrial food system described in works like Michael Pollan's bestselling Omnivore's Dilemma

Change Comes to Dinner takes readers into the farms, markets, organizations, businesses and institutions across America that are pushing for a more sustainable food system in America.

Gustafson introduces food visionaries like Mark Lilly, who turned a school bus into a locally-sourced grocery store in Richmond, Virginia; Gayla Brockman, who organized a...