A Palate In Revolution
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A Palate In Revolution
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Author : Giles MacDonogh
language : en
Publisher:
Release Date : 1987
A Palate In Revolution written by Giles MacDonogh and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Biography & Autobiography categories.
Brillat Savarin
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Author : Giles MacDonogh
language : en
Publisher: Ivan R. Dee Publisher
Release Date : 1992
Brillat Savarin written by Giles MacDonogh and has been published by Ivan R. Dee Publisher this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Food writers categories.
The first full and authoritative biography of the father of gastronomy. MacDonogh not only chronicles Brillat's many pursuits, he also presents a fascinating picture of provincial France under the ancient regime and the dangerous years that followed its fall. The world of revolutionaries and gourmets explored with elegance and scholarship.--Observer
The Pun Also Rises
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Author : John Pollack
language : en
Publisher: Penguin
Release Date : 2011-04-14
The Pun Also Rises written by John Pollack and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-14 with Humor categories.
A former word pun champion's funny, erudite, and provocative exploration of puns, the people who make them, and this derided wordplay's remarkable impact on history. The pun is commonly dismissed as the lowest form of wit, and punsters are often unpopular for their obsessive wordplay. But such attitudes are relatively recent developments. In The Pun Also Rises, John Pollack-a former World Pun Champion and presidential speechwriter for Bill Clinton-explains why such wordplay is significant: It both revolutionized language and played a pivotal role in making the modern world possible. Skillfully weaving together stories and evidence from history, brain science, pop culture, literature, anthropology, and humor, The Pun Also Rises is an authoritative yet playful exploration of a practice that is common, in one form or another, to virtually every language on earth. At once entertaining and educational, this engaging book answers fundamental questions: Just what is a pun, and why do people make them? How did punning impact the development of human language, and how did that drive creativity and progress? And why, after centuries of decline, does the pun still matter? Watch a Video
Food And Philosophy
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Author : Fritz Allhoff
language : en
Publisher: John Wiley & Sons
Release Date : 2009-02-09
Food And Philosophy written by Fritz Allhoff and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-02-09 with Philosophy categories.
Food & Philosophy offers a collection of essays which explore a range of philosophical topics related to food; it joins Wine & Philosophy and Beer & Philosophy in in the "Epicurean Trilogy." Essays are organized thematically and written by philosophers, food writers, and professional chefs. Provides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures A thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical reflection in its own right
European Gastronomy Into The 21st Century
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Author : Cailein Gillespie
language : en
Publisher: Routledge
Release Date : 2012-05-23
European Gastronomy Into The 21st Century written by Cailein Gillespie and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-23 with Business & Economics categories.
Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
The Invention Of The Restaurant Paris And Modern Gastronomic Culture With A New Preface
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Author : Rebecca L. Spang
language : en
Publisher:
Release Date : 2019-12-14
The Invention Of The Restaurant Paris And Modern Gastronomic Culture With A New Preface written by Rebecca L. Spang and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-14 with History categories.
Winner of the Louis Gottschalk Prize Winner of the Thomas J. Wilson Memorial Prize "Witty and full of fascinating details." --Los Angeles Times Why are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today. This is a book about the French revolution in taste--about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne. "An ambitious, thought-changing book...Rich in weird data, unsung heroes, and bizarre true stories." --Adam Gopnik, New Yorker "[A] pleasingly spiced history of the restaurant." --New York Times "A lively, engrossing, authoritative account of how the restaurant as we know it developed...Spang is...as generous in her helpings of historical detail as any glutton could wish." --The Times
Aaron Burr In Exile
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Author : Jane Merrill
language : en
Publisher: McFarland
Release Date : 2016-02-02
Aaron Burr In Exile written by Jane Merrill and has been published by McFarland this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-02-02 with History categories.
Aaron Burr--Revolutionary War hero, third vice president of the United States and a controversial figure of the early republic--was tried and acquitted of treason charges in 1807, and thereafter departed for self-imposed exile in Europe, his political career in ruins. Adrift in Paris for 15 months, he led a marginal existence on the run from creditors and the courts, getting by on handouts. While other Americans in Paris enjoyed official status that insulated them from life in the capital, Burr dreamed up fruitless schemes and pawned his possessions, yet remained in high spirits, enjoying Parisian theater and cafes. He shopped, flirted, paid for sex and associated with friends old and new while gathering the resolve to return to America. Burr's Paris journal is a rare item, with only 250 unexpurgated copies printed in 1903. In it he relates his fascinating stories and describes Parisian life at the height of Napoleon's power. Drawing on Burr's journal and other sources, this book provides a self-portrait of the down-and-out Founding Father abroad.
A Revolution In Eating
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Author : James E. McWilliams
language : en
Publisher: Columbia University Press
Release Date : 2005-06-01
A Revolution In Eating written by James E. McWilliams and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-06-01 with Cooking categories.
A colorful, spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by unfamiliar animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as “fit for swine,” became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine. While a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a “culinary declaration of independence,” prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define the cuisine of the United States—a shift that imbued values that continue to shape the nation’s attitudes to this day. “A lively and informative read.” —TheNew Yorker
The Aesthetics Of Food
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Author : Kevin W. Sweeney
language : en
Publisher: Rowman & Littlefield
Release Date : 2017-12-29
The Aesthetics Of Food written by Kevin W. Sweeney and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-29 with Philosophy categories.
The Aesthetics of Food sets out the continuing philosophical debate about the aesthetic nature of food. The debate begins with Plato’s claim that only objects of sight and hearing could be beautiful; consequently, food as something we smell and taste could not be beautiful. Plato’s sceptical position has been both supported and opposed in one form or another throughout the ages. This book demonstrates how the current debate has evolved and critically assesses that debate, showing how it has been influenced by the changing nature of critical theory and changes in art historical paradigms (Expressionism, Modernism, and Post-modernism), as well as by recent advances in neuroscience. It also traces changes in our understanding of the sensory experience of food and drink, from viewing taste as a simple single sense to current views on its complex multi-sensory nature. Particular attention is paid to recent philosophical discussion about wine: whether an interest in a wine reflects only a subjective or personal preference or whether one can make objective judgments about the quality and merit of a wine. Finally, the book explores how the debate has been informed by changes in the cooking, presenting, and consuming of food, for example by the appearance of the restaurant in the early nineteenth century as well as the rise of celebrity chefs.
A Revolution In Taste
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Author : Susan Pinkard
language : en
Publisher: Cambridge University Press
Release Date : 2009
A Revolution In Taste written by Susan Pinkard and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with History categories.
This book traces the development of modern French habits of cooking, eating, and drinking from their roots in the Ancien Regime. Pinkard examines the interplay of material culture, social developments, medical theory, and Enlightenment thought in the development of French cooking, which culminated in the creation of a distinct culture of food and drink.
