L Amour Gourmet
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L Amour Gourmet
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Author : Erica Arosio
language : it
Publisher: Jumpstart request for Mondadori Libri Electa Trade
Release Date : 2014-11-20
L Amour Gourmet written by Erica Arosio and has been published by Jumpstart request for Mondadori Libri Electa Trade this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-20 with Cooking categories.
Milano 1983. Una città non ancora da bere, ma sicuramente da mangiare e da amare. Dopo gli anni di piombo si scopre la voglia di leggerezza e di festa. È tempo di donne in carriera, di yuppies rampanti, di curve da Drive In. Anche in politica si cambia pelle e si apre la strada al decisionismo craxiano. Solo a Milano poteva nascere un'altra rivoluzione, quella capeggiata da Gualtiero Marchesi. Il cibo diventa filosofia, estetica, stile di vita. Sette storie d'amore si intrecciano e si strecciano tra le tovaglie di fiandra, i calici di cristallo, i risotti con foglie d'oro, i sommelier incombenti mentre tutto attorno saltano i tappi di Chateau Margaux. Testimone inconsapevole di questo girotondo sentimentale, un romantico gourmet alla ricerca di un nuovo amore. Se la cucina d'autore celebra il suo splendore, un'altra categoria cresce e ambisce al ruolo di superstar: quella dei critici gastronomici. Amici-nemici, in incognito o dichiarati, occupano i tavoli, in genere da soli. Ma davanti agli occhi di uno di loro ecco profilarsi un'inedita Ronde meneghina. Le coppie si formano e si disfano ai tavoli dei ristoranti e le schermaglie d'amore relegano sullo sfondo piatti d'autore e vini indimenticabili. L'amour gourmet indaga tra i meandri di questo girotondo eroticoculinario. Minimale, come si conviene all'epoca, senza la pretesa di raccontare tutto, ma di suggerire l'atmosfera del tempo in sette frammenti. Sette cene per sette coppie in sette ristoranti. La voce narrante, il nostro gourmet, assieme ai piatti, dal risotto con la foglia d'oro alla bresaola con la rucola assapora anche un girotondo sentimentale che diventa la colonna sonora e visiva delle sue cene. La cornice è quella della ronde alla Arthur Schnitzler. In ogni capitolo un ambiente, una cena, un vino, un piatto, un frammento di discorso amoroso con esplicita citazione iniziale da Roland Barthes. In appendice, sette ricette chieste direttamente agli chef dei ristoranti citati. La storia è racchiusa fra il settembre e il dicembre 1983. Ogni incontro è arricchito con dettagli lievi, appena accennati dell'epoca. Dai film, alle canzoni, dai fatti di cronaca alle trasmissioni televisive al dibattito politico. Spigolature sugli abiti, le scarpe, le acconciature, i gioielli Un romanzo-verità breve ma in cui la coreografia, i costumi e la scenografia assieme alla colonna sonora sono pensati come per un film in costume.
Gourmet Weekends
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Author : Nouvelles Éditions de l'Université
language : en
Publisher:
Release Date : 2001-07-01
Gourmet Weekends written by Nouvelles Éditions de l'Université and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-07-01 with categories.
Gourmet S Book Of Food And Drink
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Author : Mac Fleming
language : en
Publisher:
Release Date : 1935
Gourmet S Book Of Food And Drink written by Mac Fleming and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1935 with Cooking, English categories.
Aphrodisiac Culinary Manual Being In Part The Squire Of Baudricourt S Cuisine De L Amour In Use For Many Centuries Especially Designed For Physical Regeneration Vigor And Health Renewed Through The Appropriate Use Of Condiments And Aromatics In The Preparation Of Dishes And Beverages Containing A Modern Adaptation Of Nearly Two Hundred Selected Historical Recipes Originating From Many Countries And Chosen From Famous Cooking Manuals And Herbal Lore Also Perfumes And Diversified Dainties Compiled By Charles F Heartman
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Author : Charles F. Heartman
language : en
Publisher:
Release Date : 1942
Aphrodisiac Culinary Manual Being In Part The Squire Of Baudricourt S Cuisine De L Amour In Use For Many Centuries Especially Designed For Physical Regeneration Vigor And Health Renewed Through The Appropriate Use Of Condiments And Aromatics In The Preparation Of Dishes And Beverages Containing A Modern Adaptation Of Nearly Two Hundred Selected Historical Recipes Originating From Many Countries And Chosen From Famous Cooking Manuals And Herbal Lore Also Perfumes And Diversified Dainties Compiled By Charles F Heartman written by Charles F. Heartman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1942 with categories.
Food Cuisine And Cultural Competency For Culinary Hospitality And Nutrition Professionals
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Author : Sari Edelstein
language : en
Publisher: Jones & Bartlett Learning
Release Date : 2011
Food Cuisine And Cultural Competency For Culinary Hospitality And Nutrition Professionals written by Sari Edelstein and has been published by Jones & Bartlett Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cooking categories.
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.
Calculating And Problem Solving Through Culinary Experimentation
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Author : Hervé This vo Kientza
language : en
Publisher: CRC Press
Release Date : 2022-11-03
Calculating And Problem Solving Through Culinary Experimentation written by Hervé This vo Kientza and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-03 with Science categories.
While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy. Calculating and Problem Solving Through Culinary Experimentation offers an appealing approach to teaching experimental design and scientific calculations. Given the fact that culinary phenomena need physics and chemistry to be interpreted, there are strong and legitimate reasons for introducing molecular gastronomy in scientific curriculum. As any scientific discipline, molecular gastronomy is based on experiments (to observe the phenomena to be studied) and calculation (to fit the many data obtained by quantitative characterization of the studied phenomena), but also for making the theoretical work without which no real science is done, including refuting consequences of the introduced theories. Often, no difficult calculations are needed, and many physicists, in particular, make their first steps in understanding phenomena with very crude calculations. Indeed, they simply apply what they learned, before moving to more difficult math. In this book, the students are invited first to make simple experiments in order to get a clear idea of the (culinary) phenomena that they will be invited to investigate, and then are asked simple questions about the phenomena, for which they have to transform their knowledge into skills, using a clear strategy that is explained throughout. Indeed, the is "problem solving based on experiments", and all this about food and cooking. Key Features: Introduces readers to tips for experimental work Shows how simple scientific knowledge can be applied in understanding questions Provides a sound method ("strategy") for calculation in physics and chemistry Presents important definitions and laws for physical chemistry Gives confidence in one’s calculation skill and problem solving skills Explore physical and chemical phenomena that occur during cooking A unique mix of culinary arts and correct calculations, this book is useful to students as well as professors in chemistry, physics, biology, food science and technology.
American Gourmet
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Author : Jane Stern
language : en
Publisher: HarperCollins Publishers
Release Date : 1991
American Gourmet written by Jane Stern and has been published by HarperCollins Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Cooking categories.
Social history of the 1950s and 1960s with 100 memorable recipes of the time.
Culinary Nationalism In Asia
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Author : Michelle T. King
language : en
Publisher: Bloomsbury Publishing
Release Date : 2019-07-11
Culinary Nationalism In Asia written by Michelle T. King and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-11 with Social Science categories.
With culinary nationalism defined as a process in flux, as opposed to the limited concept of national cuisine, the contributors of this book call for explicit critical comparisons of cases of culinary nationalism among Asian regions, with the intention of recognizing patterns of modern culinary development. As a result, the formation of modern cuisine is revealed to be a process that takes place around the world, in different forms and periods, and not exclusive to current Eurocentric models. Key themes include the historical legacies of imperialism/colonialism, nationalism, the Cold War, and global capitalism in Asian cuisines; internal culinary boundaries between genders, ethnicities, social classes, religious groups, and perceived traditions/modernities; and global contexts of Asian cuisines as both nationalist and internationalist enterprises, and "Asia" itself as a vibrant culinary imaginary. The book, which includes a foreword from Krishnendu Ray and an afterword from James L. Watson, sets out a fresh agenda for thinking about future food studies scholarship.
Fundamentals Of Culinary Art Theory And Practice Of Cooking
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Author : Negi Jagmohan
language : en
Publisher: S. Chand Publishing
Release Date : 2013
Fundamentals Of Culinary Art Theory And Practice Of Cooking written by Negi Jagmohan and has been published by S. Chand Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Business & Economics categories.
Part-I: Introduction Part-Ii: Food Preparation Part-Iii: Techniques Of Cooking Food Part-Iv: Food Production
Soyer S Culinary Campaign
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Author : Alexis Soyer
language : en
Publisher:
Release Date : 1857
Soyer S Culinary Campaign written by Alexis Soyer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1857 with Balaklave (Ukraine) categories.
Soyer volunteered his services in the Crimea in 1855 to improve military cooking. This work gives a vivid account of his efforts to prepare nutritious meals for the soldiers using a newly invented portable field stove, which remained in use until the Second World War. In two visits to Balaklava, he, with Miss Florence Nightingale and the medical staff, reorganized the victualling of the hospitals. Consult Dictionary of National Biography.