The Mad Feast An Ecstatic Tour Through America S Food
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The Mad Feast
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Author : Matthew Gavin Frank
language : en
Publisher: National Geographic Books
Release Date : 2015-11-10
The Mad Feast written by Matthew Gavin Frank and has been published by National Geographic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-10 with Cooking categories.
Finalist for the Art of Eating Prize A richly illustrated culinary tour of the United States through fifty signature dishes, and a radical exploration of our gastronomic heritage. Following his critically acclaimed Preparing the Ghost, renowned essayist Matthew Gavin Frank takes on America’s food. In a surprising style reminiscent of Maggie Nelson or Mark Doty, Frank examines a quintessential dish in each state, interweaving the culinary with personal and cultural associations of each region. From key lime pie (Florida) to elk stew (Montana), The Mad Feast commemorates the unexpected origins of the familiar. Brazenly dissecting the myriad intersections between history and food, Frank, in this gorgeously designed volume, considers politics, sexuality, violence, grief, and pleasure: the cool, creamy whoopie pie evokes toughness in the face of New England winters, while the stewlike perloo serves up an exploration of food and race in the South. Tracing an unpredictable map of our collective appetites, The Mad Feast presents a beguiling flavor profile of the American spirit.
The Mad Feast An Ecstatic Tour Through America S Food
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Author : Matthew Gavin Frank
language : en
Publisher: W. W. Norton & Company
Release Date : 2015-11-09
The Mad Feast An Ecstatic Tour Through America S Food written by Matthew Gavin Frank and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-09 with Cooking categories.
Finalist for the Art of Eating Prize A richly illustrated culinary tour of the United States through fifty signature dishes, and a radical exploration of our gastronomic heritage. Following his critically acclaimed Preparing the Ghost, renowned essayist Matthew Gavin Frank takes on America’s food. In a surprising style reminiscent of Maggie Nelson or Mark Doty, Frank examines a quintessential dish in each state, interweaving the culinary with personal and cultural associations of each region. From key lime pie (Florida) to elk stew (Montana), The Mad Feast commemorates the unexpected origins of the familiar. Brazenly dissecting the myriad intersections between history and food, Frank, in this gorgeously designed volume, considers politics, sexuality, violence, grief, and pleasure: the cool, creamy whoopie pie evokes toughness in the face of New England winters, while the stewlike perloo serves up an exploration of food and race in the South. Tracing an unpredictable map of our collective appetites, The Mad Feast presents a beguiling flavor profile of the American spirit.
American Cuisine And How It Got This Way
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Author : Paul Freedman
language : en
Publisher: Liveright Publishing
Release Date : 2019-10-15
American Cuisine And How It Got This Way written by Paul Freedman and has been published by Liveright Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-15 with Cooking categories.
With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. “A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls. “Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.
Food And The City
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Author : Ina Yalof
language : en
Publisher: Penguin
Release Date : 2016-05-31
Food And The City written by Ina Yalof and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-31 with Cooking categories.
A behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. “A must-read — both for those who live and dine in NYC and those who dream of doing so.” —Bustle “[A] compelling volume by a writer whose beat is not food . . . with plenty of opinions to savor.” —Florence Fabricant, The New York Times In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first Cronut. Lenny Berk explains why Woody Allen's mother would allow only him to slice her lox at Zabar’s. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York’s Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox’s U-bet syrup, and the outspoken Upper West Side butcher “Schatzie” to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.
Preparing The Ghost An Essay Concerning The Giant Squid And Its First Photographer
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Author : Matthew Gavin Frank
language : en
Publisher: W. W. Norton & Company
Release Date : 2014-07-07
Preparing The Ghost An Essay Concerning The Giant Squid And Its First Photographer written by Matthew Gavin Frank and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-07 with Nature categories.
A New York Times Book Review Editors’ Choice Selection Named one of the Best Books of the Year by Shelf Awareness Memory, mythology, and obsession collide in this “slyly charming” (New York Times Book Review) account of the giant squid. In 1874, Moses Harvey—eccentric Newfoundland reverend and amateur naturalist—was the first person to photograph the near-mythic giant squid, draping it over his shower curtain rod to display its magnitude. In Preparing the Ghost, what begins as Harvey’s story becomes spectacularly “slippery and many-armed” (NewYorker.com) as Matthew Gavin Frank winds his narrative tentacles around history, creative nonfiction, science, memoir, and meditations about the interrelated nature of them all. In his full-hearted, lyrical style, Frank weaves in playful forays about his trip to Harvey’s Newfoundland home, his own childhood and family history, and a catalog of peculiar facts that recall Melville ’s story of obsession with another deep-sea dwelling leviathan. “Totally original and haunting” (Flavorwire), Preparing the Ghost is a delightfully unpredictable inquiry into the big, beautiful human impulse to obsess.
Steal The Menu
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Author : Raymond Sokolov
language : en
Publisher: Vintage
Release Date : 2013-05-14
Steal The Menu written by Raymond Sokolov and has been published by Vintage this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-05-14 with Biography & Autobiography categories.
Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine chefs like Paul Bocuse and Michel Guérard in France to the rise of contemporary American food stars like Thomas Keller and Grant Achatz, and the fruitful collision of science and cooking in the kitchens of El Bulli in Spain, the Fat Duck outside London, and Copenhagen’s gnarly Noma. Sokolov invites readers to join him as a privileged observer of the most transformative period in the history of cuisine with this personal narrative of the sensual education of an accidental gourmet. We dine out with him at temples of haute cuisine like New York’s Lutèce but also at a pioneering outpost of Sichuan food in a gas station in New Jersey, at a raunchy Texas chili cookoff, and at a backwoods barbecue shack in Alabama, as well as at three-star restaurants from Paris to Las Vegas. Steal the Menu is, above all, an entertaining and engaging account of a tumultuous period of globalizing food ideas and frontier-crossing ingredients that produced the unprecedentedly rich and diverse way of eating we enjoy today.
Pot Farm
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Author : Matthew Gavin Frank
language : en
Publisher: U of Nebraska Press
Release Date : 2012-03-01
Pot Farm written by Matthew Gavin Frank and has been published by U of Nebraska Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-01 with Biography & Autobiography categories.
After eight months in his childhood home helping his mother through her bout with cancer, Matthew Frank and his wife were themselves desperate for comfort. They found sanctuary in the most unlikely place—amid a collection of outcasts and eccentrics on a plot of land miles outside their comfort zone: a “mostly medical” marijuana farm in California. Pot Farm details the strange, sublime, and sometimes dangerous goings-on at Weckman Farm, a place with hidden politics and social hierarchies, populated by recovering drug addicts, alternative healers, pseudo-hippie kids, and medical marijuana users looking to give back. There is also Lady Wanda, the massive, elusive, wealthy, and heavily armed businesswoman who owns the farm and runs it from beneath a housedress and a hat of peacock feathers. Frank explores the various roles that allow this industry to work—from field pickers to tractor drivers, cooks to yoga instructors, managers to snipers, illegal immigrants to legal revisionists, and the delivery crew to the hospice workers on the other end. His book also looks at the blurry legislation regulating the marijuana industry as well as the day-to-day logistics of running such an operation and all the relationships that brings into play. Through firsthand observations and experiences (some influenced by the farm’s cash crop), interviews, and research, Pot Farm exposes a thriving but unsung faction of contemporary American culture.
Holy Feast And Holy Fast
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Author : Caroline Walker Bynum
language : en
Publisher: Univ of California Press
Release Date : 1988-01-07
Holy Feast And Holy Fast written by Caroline Walker Bynum and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-01-07 with History categories.
In the period between 1200 and 1500 in western Europe, a number of religious women gained widespread veneration and even canonization as saints for their extraordinary devotion to the Christian eucharist, supernatural multiplications of food and drink, and miracles of bodily manipulation, including stigmata and inedia (living without eating). The occurrence of such phenomena sheds much light on the nature of medieval society and medieval religion. It also forms a chapter in the history of women. Previous scholars have occasionally noted the various phenomena in isolation from each other and have sometimes applied modern medical or psychological theories to them. Using materials based on saints' lives and the religious and mystical writings of medieval women and men, Caroline Walker Bynum uncovers the pattern lying behind these aspects of women's religiosity and behind the fascination men and women felt for such miracles and devotional practices. She argues that food lies at the heart of much of women's piety. Women renounced ordinary food through fasting in order to prepare for receiving extraordinary food in the eucharist. They also offered themselves as food in miracles of feeding and bodily manipulation. Providing both functionalist and phenomenological explanations, Bynum explores the ways in which food practices enabled women to exert control within the family and to define their religious vocations. She also describes what women meant by seeing their own bodies and God's body as food and what men meant when they too associated women with food and flesh. The author's interpretation of women's piety offers a new view of the nature of medieval asceticism and, drawing upon both anthropology and feminist theory, she illuminates the distinctive features of women's use of symbols. Rejecting presentist interpretations of women as exploited or masochistic, she shows the power and creativity of women's writing and women's lives.
The Advance Of The Lord S Recovery Today
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Author : Witness Lee
language : en
Publisher: Living Stream Ministry
Release Date :
The Advance Of The Lord S Recovery Today written by Witness Lee and has been published by Living Stream Ministry this book supported file pdf, txt, epub, kindle and other format this book has been release on with Religion categories.
Throughout the centuries of church history the Lord has progressively carried out His work of recovery. In this book, Witness Lee shows that the Lord's present advance is to recover the priesthood of the gospel, the organic building up of the Body of Christ, the perfecting of the believers, and the speaking of God's word for the building of the Body of Christ. He concludes with help as to how we can practice these four matters.
The Collected Works Of Witness Lee 1989 Volume 4
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Author : Witness Lee
language : en
Publisher: Living Stream Ministry
Release Date : 2021-05-28
The Collected Works Of Witness Lee 1989 Volume 4 written by Witness Lee and has been published by Living Stream Ministry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-28 with Religion categories.
The Collected Works of Witness Lee, 1989, volume 4, contains messages given by Brother Witness Lee from May 19, 1989, through January 4, 1991. In the middle of May 1989 Brother Lee returned to Anaheim, California, after spending more than two months in the Far East. At the end of the third week in May Brother Lee visited Cleveland, Ohio, and Newton and Cambridge, Massachusetts, until the end of the first week in June. At that time he returned to Anaheim and remained there until the end of 1989. The contents of this volume are divided into eight sections, as follows: 1. Sixteen messages given in Anaheim, California; Cleveland, Ohio; and Newton, Massachusetts, on May 19 through June 6, 1989. These messages were previously published in a ten-chapter book entitled The Advance of the Lord's Recovery Today and are included in this volume under the same title. 2. Two messages given in Anaheim, California, on July 8 and 9, 1989. These messages were previously published in a three-chapter book entitled A Summary of the Study of the New Testament Way of Christian Service and are included in this volume under the same title. Chapters 2 and 3 of this section also appear as chapters 10 and 11 in Elders' Training, Book 9: The Eldership and the God-ordained Way (1), which is included in The Collected Works of Witness Lee, 1986, volume 3. 3. Ten messages given in Anaheim, California, on September 4 through December 14, 1989. These messages were previously published in two volumes entitled Talks concerning the Church Services, Part 1 and Part 2 and are included in this volume under the title Talks concerning the Church Services. 4. Five messages given in Anaheim, California, on November 23 through 25, 1989. These messages were previously published in a book entitled The Organic Building Up of the Church as the Body of Christ to Be the Organism of the Processed and Dispensing Triune God and are included in this volume under the same title. 5. Two messages given in Anaheim, California, on November 26, 1989. These messages were previously published in a book entitled The Present Turmoil in the Lord's Recovery and the Direction of the Lord's Move Today and are included in the next section of this volume as chapters 1 and 2 of Elders' Training, Book 10: The Eldership and the God-ordained Way (2). 6. Ten messages given in Anaheim, California, on November 26, 1989, through January 4, 1991. These messages are included in this volume under the title Elders' Training, Book 10: The Eldership and the God-ordained Way (2). Chapters 1 and 2 were previously published in a book entitled The Present Turmoil in the Lord's Recovery and the Direction of the Lord's Move Today and were given on November 26, 1989. Chapters 3 through 6 were previously published in a book entitled The Intrinsic Problem in the Lord's Recovery Today and Its Scriptural Remedy and were given on March 9 and 10, 1990. Chapter 7 was previously published in a book entitled A Brief Presentation of the Lord's Recovery and was given on July 7, 1990. Chapter 8 was previously published in a booklet entitled How to Have a Definite Beginning of the God-ordained Way in a Local Church and was given on July 8, 1990. Chapters 9 and 10 were previously published in a book entitled The God-ordained Way and the Eldership and were given on January 3 and 4, 1991. 7. A message given in Anaheim, California, on December 19, 1989. This message is included in this volume under the title Fellowship with Saints Serving in the Ministry Office in Irving. 8. Two messages given in Anaheim, California, on December 29 and 30, 1989. These messages were previously published in a book entitled The Apostles' Teaching and the New Testament Leadership and are included in this volume under the same title.