Clemens Wilmenrod
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Clemens Wilmenrod
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Author : Roland W. Schulze
language : de
Publisher: BoD – Books on Demand
Release Date : 2023-06-12
Clemens Wilmenrod written by Roland W. Schulze and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-12 with Cooking categories.
Bereits am 20. Februar 1953, nur zwei Monate nach dem offiziellen Start eines regelmäßigen Programms im Deutschen Fernsehen, flimmerte die erste deutsche Koch-Show über den Bildschirm. Es war die fünfzehnminütige Sendung "Clemens Wilmenrod bittet zu Tisch", in der Fernsehkoch Wilmenrod (1906-1967) sich und seine Rezepte präsentierte. Er gilt als Erfinder des "Toast Hawaii", der "gefüllten Erdbeere" und des "Arabischen Reiterfleisches", schrieb 5 Kochbücher und zeigte in 11 Jahren und 185 Koch-Shows hunderte von Gerichten im Fernsehen. Ganze Generationen von Fernsehköchen hat er maßgeblich beeinflusst, bis zum heutigen Tag! Wer war Clemens Wilmenrod und was war das Spezielle an ihm, dass sich seine Spuren noch 60 Jahre später in der Fernseh-Unterhaltung finden lassen? Seine Biografie, Fakten und Geschichten aus vielen Presseartikeln und Berichte von Zeitzeugen werden hier ergänzt um 15 Original Wilmenrod-Rezepte. Viel Spaß und guten Appetit! Nach einer umfassenden Überarbeitung bringe ich jetzt (2003) die 2. Auflage meines Buches heraus.
Catalog Of Copyright Entries Third Series
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Author : Library of Congress. Copyright Office
language : en
Publisher: Copyright Office, Library of Congress
Release Date : 1958
Catalog Of Copyright Entries Third Series written by Library of Congress. Copyright Office and has been published by Copyright Office, Library of Congress this book supported file pdf, txt, epub, kindle and other format this book has been release on 1958 with Copyright categories.
Includes Part 1, Number 1 & 2: Books and Pamphlets, Including Serials and Contributions to Periodicals (January - December)
Food And Cooking On Early Television In Europe
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Author : Ana Tominc
language : en
Publisher: Routledge
Release Date : 2022-02-14
Food And Cooking On Early Television In Europe written by Ana Tominc and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-14 with Business & Economics categories.
This collection critically examines the role of food programming on European early television and the impact this might have had on food habits and identities for the European audiences. It foregrounds various food programme genres, from travelog, cooking show and TV cooking competition, to more artistic forms. For the first time, it examines in one place eight European countries, from Portugal to Czechoslovakia and Britain to France and Yugoslavia, to explore ways in which television contributed to culinary change, demonstrating differences and similarities in which early food programme in Europe shaped and promoted progress, modernity, gender and national identities in both Eastern and Western Europe. Featuring a number of archival images that illustrate early food programme visually, this collection complements other research into postwar food history, adding a perspective of visual medium that is often neglected. As such, it should be interesting for food and media historians as well as those interested in European postwar history and culture.
Germanness
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Author : Gerd Wange
language : en
Publisher: novum pro Verlag
Release Date : 2023-10-04
Germanness written by Gerd Wange and has been published by novum pro Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-04 with Fiction categories.
"How far have the Germans distanced themselves from their history? The word 'fatherland' no longer crosses anyone's lips today. Not only because it was perverted and stained with blood during the Nazi era, but also because it is assigned to a world that no longer exists for us." (Marion Gräfin Dönhoff, publicist) Gerd Wange gets to the bottom of these and other questions about Germany, Germans and Germanness, starting with Wilhelm II's empire, continuing through the Weimar Republic, the Roaring Twenties, Hitler's dictatorship, the GDR, neo-Nazism, and ending with the technical achievements of today - passionately, critically, excellently researched, and scientifically well-founded, with numerous quotations from well-known authors and publications.
Modern Hungers
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Author : Alice Weinreb
language : en
Publisher: Oxford University Press
Release Date : 2017-05-01
Modern Hungers written by Alice Weinreb and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-01 with History categories.
During World War I and II, modern states for the first time experimented with feeding--and starving--entire populations. Within the new globalizing economy, food became intimately intertwined with waging war, and starvation claimed more lives than any other weapon. As Alice Weinreb shows in Modern Hungers, nowhere was this new reality more significant than in Germany, which struggled through food blockades, agricultural crises, economic depressions, and wartime destruction and occupation at the same time that it asserted itself as a military, cultural, and economic powerhouse of Europe. The end of armed conflict in 1945 did not mean the end of these military strategies involving food. Fears of hunger and fantasies of abundance were instead reframed within a new Cold War world. During the postwar decades, Europeans lived longer, possessed more goods, and were healthier than ever before. This shift was signaled most clearly by the disappearance of famine from the continent. So powerful was the experience of post-1945 abundance that it is hard today to imagine a time when the specter of hunger haunted Europe, demographers feared that malnutrition would mean the end of whole nations, and the primary targets for American food aid were Belgium and Germany rather than Africa. Yet under both capitalism and communism, economic growth as well as social and political priorities proved inseparable from the modern food system. Drawing on sources ranging from military records to cookbooks to economic and nutritional studies from a multitude of archives, Modern Hungers reveals similarities and striking ruptures in popular experience and state policy relating to the industrial food economy. In so doing, it offers historical perspective on contemporary concerns ranging from humanitarian food aid to the gender-wage gap to the obesity epidemic.
Turks Jews And Other Germans In Contemporary Art
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Author : Peter Chametzky
language : en
Publisher: MIT Press
Release Date : 2021-09-14
Turks Jews And Other Germans In Contemporary Art written by Peter Chametzky and has been published by MIT Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-14 with Art categories.
The first book to examine multicultural visual art in Germany, discussing more than thirty contemporary artists and arguing for a cosmopolitan Germanness. With Turks, Jews, and Other Germans in Contemporary Art, Peter Chametzky presents a view of visual culture in Germany that leaves behind the usual suspects--those artists who dominate discussions of contemporary German art, including Gerhard Richter, Anselm Kiefer, and Rosemarie Trockel--and instead turns to those artists not as well known outside Germany, including Maziar Moradi, Hito Steyerl, and Tanya Ury. In this first book-length examination of Germany's multicultural art scene, Chametzky explores the work of more than thirty German artists who are (among other ethnicities) Turkish, Jewish, Arab, Asian, Iranian, Sinti and Roma, Balkan, and Afro-German. With a title that echoes Peter Gay's 1978 collection of essays, Freud, Jews and Other Germans, this book, like Gay's, rejects the idea of "us" and "them" in German culture. Discussing artworks in a variety of media that both critique and expand notions of identity and community, Chametzky offers a counternarrative to the fiction of an exclusively white, Christian German culture, arguing for a cosmopolitan Germanness. He considers works that deploy critical, confrontational, and playful uses of language, especially German and Turkish; that assert the presence of "foreign bodies" among the German body politic; that grapple with food as a cultural marker; that engage with mass media; and that depict and inhabit spaces imbued with the element of time. American discussions of German contemporary art have largely ignored the emergence of non-ethnic Germans as some of Germany's most important visual artists. Turks, Jews, and Other Germans in Contemporary Art fills this gap.
Chef Tell
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Author : Ronald Joseph Kule
language : en
Publisher: Skyhorse Publishing, Inc.
Release Date : 2013-10-01
Chef Tell written by Ronald Joseph Kule and has been published by Skyhorse Publishing, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-01 with Biography & Autobiography categories.
Before the heyday of the Food Network, there was Chef Tell—nickname of Friedemann Paul Erhardt, America’s first TV showman chef. Big on personality and flavor, Chef Tell was once called by Philadelphia magazine the “affably roguish Bad Boy of the Philadelphia restaurant world.” Chef Tell explores how a young German American chef became America’s biggest TV celebrity chef of his time. Most of Chef Tell’s forty million baby boomer viewers—a number comparable to Julia Child’s—never knew his fascinating, hardscrabble life story. Until now. This winning biography brings us “behind the line” into his kitchen and into his, at times, turbulent personal life. Tell was known as a charmer, as he worked the audience for live television shows, but also a quick-witted perfectionist, who demanded only the freshest ingredients for his life of food, fame, fortune, and women. Chef Tell’s life—his colleagues would agree—was a managed, complicated, and mercurial affair, which changed two industries and millions of home cooks. An absorbing account of an extraordinary man, Chef Tell takes us through his personal and professional highs and lows; and his glorious successes that explain why so many loved, or hated, him then and miss him now. The day Chef Tell died messages of surprise and shock flooded the media, including “Chef Tell has died? Stick a fork in him, he’s done.” Chef Tell would have loved that. Readers will know why and agree.
More Meat Please
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Author : Alison Deering
language : en
Publisher: Capstone
Release Date : 2017-01-01
More Meat Please written by Alison Deering and has been published by Capstone this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-01 with Juvenile Nonfiction categories.
Anyone can make a great sandwich -- that's the beauty of America's favorite food. And thanks to this fully illustrated cookbook, kids can easily assemble and eat a variety of delicous sandwiches whenever they choose. With sandwiches built for breakfast, lunch, and dinner -- plus fun factoids, sandwich trivia, and regional specialties -- this truly is the ultimate guide to what takes place between the bread.
Beyond Bratwurst
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Author : Ursula Heinzelmann
language : en
Publisher: Reaktion Books
Release Date : 2014-04-15
Beyond Bratwurst written by Ursula Heinzelmann and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-15 with Cooking categories.
Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann’s Beyond Bratwurst delves into the history of German cuisine and reveals the country’s long history of culinary innovation. Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country’s food have not only been marked by geographic and climatic differences between north and south, but also by Germany’s political, cultural, and socioeconomic history. She explores the nineteenth century’s back-to-the-land movement, which called for people to grow food on their own land for themselves and others, as well as the development of modern mass-market products, rationing and shortages under the Nazis, postwar hunger, and divisions between the East and West. Throughout, she illustrates how Germans have been receptive to influences from the countries around them and frequently reinvented their cuisine, developing a food culture with remarkable flexibility. Telling the story of beer, stollen, rye bread, lebkuchen, and other German favorites, the recipe-packed Beyond Bratwurst will find a place on the shelves of food historians, chefs, and spätzle lovers alike.
Bitter Greens
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Author : Anthony Di Renzo
language : en
Publisher: State University of New York Press
Release Date : 2010-08-01
Bitter Greens written by Anthony Di Renzo and has been published by State University of New York Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-08-01 with Biography & Autobiography categories.
Food-based reflections on Italian food, American culture, and globalization.