Gastronomie Mondiale
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Gastronomie Mondiale
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Author :
language : en
Publisher:
Release Date : 1973*
Gastronomie Mondiale written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973* with categories.
Gastronomie Mondiale
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Author : Edgar Soete (Librairie Salet)
language : fr
Publisher:
Release Date : 197?
Gastronomie Mondiale written by Edgar Soete (Librairie Salet) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 197? with categories.
Gastronomie Mondiale
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Author : Edgar Soete, Paris
language : fr
Publisher:
Release Date :
Gastronomie Mondiale written by Edgar Soete, Paris and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Gastronomie Mondiale
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Author : Edgar Soete (Firm)
language : fr
Publisher:
Release Date :
Gastronomie Mondiale written by Edgar Soete (Firm) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with Booksellers' catalogs categories.
Catalan Cuisine
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Author : Juliet Pomés
language : en
Publisher: Zahorí Books
Release Date : 2022-06-13
Catalan Cuisine written by Juliet Pomés and has been published by Zahorí Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-13 with Travel categories.
Este libro ofrece un alegre y placentero viaje a través de la variedad gastronómica propia de Cataluña, acercándonos a la costa catalana, los huertos y jardines, las tierras secas, las zonas de montaña y, finalmente, la ciudad de Barcelona. Un delicioso viaje por los paisajes de la cocina catalana y su historia, con más de 30 recetas compiladas por el Institut Català de la Cuina i la Cultura Gastronòmica.
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.
Cultural Mediations Of Brands
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Author : Caroline Marti
language : en
Publisher: John Wiley & Sons
Release Date : 2020-01-08
Cultural Mediations Of Brands written by Caroline Marti 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 2020-01-08 with Business & Economics categories.
Brands, which are major economic entities and major symbols of market mediations, are increasingly appearing in the social arena as cultural actors in their own right. Their quest for social legitimacy and to have control over the markets goes beyond the usual framework of their communication with initiatives that have begun to have an impact on the French cultural landscape. Media, digital content, educational kits, museum exhibitions and so on are the actions of an unadvertization, which has the potential to transform not only the rapport brands have with the public but also representations of knowledge and culture. The communicative approach at the heart of this book illuminates the contemporary transformations of communication, highlighting three main types of cultural mediations: media, education, and cultural heritage institutions. Cultural Mediations of Brands thus provides a theoretical and critical analysis of the brand and the symbolic effectiveness attributed to it.
Food Culture In Germany
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Author : Ursula Heinzelmann
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2008-06-30
Food Culture In Germany written by Ursula Heinzelmann and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-06-30 with Social Science categories.
The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food—the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health. The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today's return to normalcy. Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider's look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the Konditerei. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest in health in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource.
French Gastronomy
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Author : Jean-Robert Pitte
language : en
Publisher: Columbia University Press
Release Date : 2002-05-06
French Gastronomy written by Jean-Robert Pitte 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 2002-05-06 with Cooking categories.
Divided into two volumes, The Teachings of Modern Christianity on Law, Politics, and Human Nature offers a landmark collection of writings from twenty Christian thinkers of the nineteenth and twentieth centuries and analyses of their work by leading contemporary religious scholars.With selections from the works of Jacques Maritain, Gustavo Gutiérrez, Dorothy Day, Pope John Paul II, Susan B. Anthony, Karl Barth, Dietrich Bonhoeffer, Reinhold Niebuhr, Martin Luther King Jr., Nikolai Berdyaev, Vladimir Lossky, and others, Volume 2 illustrates the different venues, vectors, and sometimes-conflicting visions of what a Christian understanding of law, politics, and society entails. The collection includes works by popes, pastors, nuns, activists, and theologians writing from within the Catholic, Protestant, and Orthodox Christian traditions. Addressing racism, totalitarianism, sexism, and other issues, many of the figures in this volume were the victims of church censure, exile, imprisonment, assassination, and death in Nazi concentration camps. These writings amplify the long and diverse tradition of modern Christian social thought and its continuing relevance to contemporary pluralistic societies. The volume speaks to questions regarding the nature and purpose of law and authority, the limits of rule and obedience, the care and nurture of the needy and innocent, the rights and wrongs of war and violence, and the separation of church and state. The historical focus and ecumenical breadth of this collection fills an important scholarly gap and revives the role of Christian social thought in legal and political theory.The first volume of The Teachings of Modern Christianity on Law Politics, and Human Nature includes essays by leading contemporary religious scholars, exploring the ideas, influences, and intellectual and cultural contexts of the figures from this volume.
D Lices D Initi S Dictionnaire Rock Historique Et Politique De La Gastronomie
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Author : Emmanuel Rubin
language : fr
Publisher: Média Diffusion
Release Date : 2013-01-30T00:00:00+01:00
D Lices D Initi S Dictionnaire Rock Historique Et Politique De La Gastronomie written by Emmanuel Rubin and has been published by Média Diffusion this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-30T00:00:00+01:00 with Reference categories.
Alors que les battles de " dîners presque parfaits " monopolisent les heures de grande écoute, que les quotidiens consacrent leur " une " à la malbouffe, qu'on classe à l'Unesco la cuisine française recroquevillée sur son terroir et qu'on s'échange entre amis des tuyaux sur le meilleur tripier de France, nos contemporains, dressés sur leurs ergots, ne cessent de ressasser la mythique nappe à carreau et de bégayer le sempiternel guide Michelin. Raison de plus pour mettre les points sur les " i " ! Qui sait que Chirac, avant d'être synonyme de tête de veau ou de fromage de tête, était une sauce à base de lard ? Que l'Angleterre fut pourvue d'un ministère de la Nourriture ? Qui se souvient de ce chimiste français qui proposait dès la fin du XIXe siècle de nourrir la planète de pilules et d'arômes ? Qui a jamais su que Zola mangeait " comme trois romanciers ordinaires " selon son compagnon de table Guy de Maupassant ? Que la critique gastronomique française s'est compromise pendant l'Occupation ? Qui connaît la véritable histoire des frites ? De A comme Aubry à Z comme Zorro, de l'origine de l'expression " couper la poire en deux " à la naissance de la franc-maçonnerie dans un restaurant londonien, en passant par la fabuleuse légende du poivre, dégusté comme une sucrerie à la cour de Versailles, la gastronomie est une mine de récits passionnants, à la croisée des chemins entre la politique, la littérature, les arts et la société. Comme le disait Coluche : " Dieu a tout partagé en deux. Les riches auront la nourriture, les pauvres de l'appétit. " C'est dire si la gastronomie a à voir avec le politique. Or, peu de gens en connaissent les racines et les évolutions ; et la plupart ignorent les savoureuses anecdotes qui font le lien entre la petite histoire de l'aliment et la grande histoire des hommes. Ce livre est pour eux.