Il Cuoco Di Burns Night
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Il Cuoco Di Burns Night
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Author : Roberto Agostini
language : it
Publisher: Atmosphere libri
Release Date : 2014-03-10
Il Cuoco Di Burns Night written by Roberto Agostini and has been published by Atmosphere libri this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-10 with Fiction categories.
Alessandro, un insegnante cuoco di “pratica” alberghiera, è un uomo che non ha mai osato troppo nella vita e per questo soffre di disturbi psicologici legati all’insoddisfazione esistenziale, che diventano talmente incontrollabili tanto da confondere il sogno con la realtà. Un giorno, nel pieno di una crisi, una voce ispanica al telefono e l’incontro fortuito con una ragazza nicaraguese lo inducono a mollare tutto per cercare Pappý, un cuoco messicano scomparso da circa vent’anni, esecutore della “zuppa rossa” più famosa del mondo. Il cuoco/professore rimette la sua vita completamente in discussione, lascia la casa, il lavoro e parte alla ricerca di questo “cocinero” nella convinzione di trovarlo vivo, ricevere un grande insegnamento e curare la sua psiche ferita. Inizia così un viaggio delirante, dall’Italia al sud America, che lo conduce all’interno dei misteri esoterici legati al cibo, fino al mondo alchemico e massonico dell’antica Scozia, dove, ogni 25 gennaio, si celebra, fin dal Settecento, la “Burns Night”, antica festa dedicata a Robert Burns, sommo poeta scozzese. È lì infatti che strani club ossessionati dal presunto potere occulto dei versi poetici di Burns, tentano di modificare la realtà per assoggettarla al loro volere. Alessandro scopre cose inimmaginabili, grazie anche al Manuale di zoologia fantastica scritto da Jorge Luis Borges... ma in tutto questo, il vecchio cuoco Antonino-Manzanera-Mendoza, detto semplicemente Pappý, dove è finito?
Shanghai Suite
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Author : AA. VV.
language : it
Publisher: Atmosphere libri
Release Date : 2014-05-10
Shanghai Suite written by AA. VV. and has been published by Atmosphere libri this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-10 with Fiction categories.
Negli anni precedenti la Seconda guerra mondiale, Shanghai, la “Parigi d’Oriente”, è la grande metropoli delle concessioni straniere, un crocevia vivacissimo di avventurieri, di artisti, di intellettuali impegnati, di belle donne, di imprenditori, di perditempo e di miliardari gigolò, ma è anche una città di miseria estrema, di ingiustizia e di ineguaglianza. I temi, il linguaggio, la sensibilità personale e artistica degli scrittori dell’epoca sono assai vicini a noi, più vicini di quanto non accada per gli autori della Cina contemporanea. L’ironia graffiante che percorre il racconto Il signor Hua Wei potrebbe essere applicata senza nessuna difficoltà a una serie di personaggi più o meno oscuri della scena italiana, “professionisti” della politica senza arte né parte. Allo stesso modo gli scrittori “di successo”, affamati di quattrini, che affollano inutilmente i nostri talk show sono buoni sodali de La sofferenza del Salsiccia. Entrambi i personaggi escono dalla penna di Zhang Tianyi (1906-1985), uno dei grandi della letteratura del Novecento. Lo scintillio fasullo dei locali alla moda, contrapposto alle vicende umane spesso drammatiche delle persone che li frequentano è un altro tema molto frequentato dagli scrittori dell’epoca, fra cui Mu Shiying (1912-1940, Cinque al nightclub). Li comprendiamo perfettamente quando volgono lo sguardo a una sessualità torbida e repressa (Mu Shiying in La donna di platino), o incerta e conclamata (Ye Lingfeng, 1905-1975, de La numero 7),così come quando mettono a nudo una disperazione esistenziale celata da un cinismo di facciata (Liu Na’ou, 1905-1940, di Scarti, o Bao Tianxiao,1875-1973, de La cortigiana malata) o, ancora, quando trasferiscono magistralmente nella scrittura le piccole frustrazioni innocue della quotidianità di mariti, impiegati, amanti, come nei racconti di Shi Zhecun. Questi autori appartengono al numero dei prediletti dal cielo, capaci di parlare al cuore e all’intelletto degli uomini, in qualunque tempo e a qualunque latitudine.
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Author : Марк Яковлев
language : ru
Publisher: Litres
Release Date : 2019-08-26
written by Марк Яковлев and has been published by Litres this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-26 with Biography & Autobiography categories.
Марк Яковлев – автор пяти книг на русском, немецком и английском языках. Его предыдущая книга «Бродский и судьбы трех женщин» содержит литературно-биографические эссе о жизни и творчестве трех героинь, чьи судьбы пересекались с судьбой поэта и нобелевского лауреата Иосифа Бродского, а также эссе об уникальном спектакле Алвиса Херманиса «Бродский/Барышников». Книга, которую вы держите в руках, состоит из рассказов об одиссее любимого кота поэта Миссисипи по городам, где живут героини предыдущей книги, где были показаны спектакли Михаилом Барышниковым и где родился поэт Иосиф Бродский.
1000 Cibi Da Provare Nella Vita
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Author : Mimi Sheraton Falcone
language : it
Publisher: Rizzoli
Release Date : 2015-05-21T00:00:00+02:00
1000 Cibi Da Provare Nella Vita written by Mimi Sheraton Falcone and has been published by Rizzoli this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-21T00:00:00+02:00 with Cooking categories.
Dedicato agli amanti del buon cibo e a chi sogna di provare tutti i sapori esistenti al mondo.
The Open Shelf
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Author :
language : en
Publisher:
Release Date : 1895
The Open Shelf written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1895 with categories.
Borough Market Edible Histories
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Author : Mark Riddaway
language : en
Publisher: Hodder Paperbacks
Release Date : 2022-11-10
Borough Market Edible Histories written by Mark Riddaway and has been published by Hodder Paperbacks this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-10 with categories.
One of The Times Books of the Year 2020 _____________ 'Fascinating and entertaining - a pleasure to read.' Claudia Roden As a nation of food-lovers we have been munching on fruit and veg, drinking tea and coffee and adorning our dishes with oils and spices for generations, but have you ever stopped to wonder how our most beloved foods came to be the way they are now? In this series of enlightening and highly entertaining essays, award-winning food writer Mark Riddaway travels back through the centuries to tell the fascinating, surprising and often downright bizarre stories of some of the everyday ingredients found at London's Borough Market. Discover how the strawberries we eat today had their roots in a clandestine trip to South America by a French spy whose surname happened to be Strawberry, why three-quarters of Britain's late-18th-century intake of tea was sold on the black market, and what Sigmund Freud found so fascinating about eel genitalia. From the humble apples and onions that we've grown on these shores for centuries, to more exotic ingredients like cinnamon and bananas that travel from across the world to finesse our food, Borough Market: Edible Histories offers a chance to digest the charming stories behind every last morsel.
The Little Pirate
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Author : Sid Huston
language : en
Publisher:
Release Date : 2009
The Little Pirate written by Sid Huston and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with categories.
Based on a true story...but severely pirated Aarrgh!!
Beaten Seared And Sauced
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Author : Jonathan Dixon
language : en
Publisher: Clarkson Potter
Release Date : 2011-05-03
Beaten Seared And Sauced written by Jonathan Dixon and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-05-03 with Cooking categories.
Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety. On the eve of his thirty-eighth birthday and after shuffling through a series of unsatisfying jobs, Jonathan Dixon enrolled in the CIA (on a scholarship) to pursue his passion for cooking. In Beaten, Seared, and Sauced he tells hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution’s many rules and customs under the watchful and critical eyes of their instructors. Each part of the curriculum is covered, from knife skills and stock making to the high-pressure cooking tests and the daunting wine course (the undoing of many a student). Dixon also details his externship in the kitchen of Danny Meyer’s Tabla, giving readers a look into the inner workings of a celebrated New York City restaurant. With the benefit of his age to give perspective to his experience, Dixon delivers a gripping day-to-day chronicle of his transformation from amateur to professional. From the daily tongue-lashings in class to learning the ropes—fast—at a top NYC kitchen, Beaten, Seared, and Sauced is a fascinating and intimate first-person view of one of America’s most famous culinary institutions and one of the world’s most coveted jobs.
Cuisine And Culture
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Author : Linda Civitello
language : en
Publisher: John Wiley & Sons
Release Date : 2011-03-29
Cuisine And Culture written by Linda Civitello 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 2011-03-29 with Cooking categories.
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Historical Essay On The Neapolitan Revolution Of 1799
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Author : Vincenzo Cuoco
language : en
Publisher: University of Toronto Press
Release Date : 2014-01-01
Historical Essay On The Neapolitan Revolution Of 1799 written by Vincenzo Cuoco and has been published by University of Toronto Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-01 with History categories.
Translation of: Saggio storico sulla rivoluzione napoletana del 1799.