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Author: Benjamin R. Cohen Publisher: MIT Press ISBN: 0262542919 Category : Social Science Languages : en Pages : 291
Book Description
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
Author: Benjamin R. Cohen Publisher: MIT Press ISBN: 0262542919 Category : Social Science Languages : en Pages : 291
Book Description
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
Author: Kelly Cain Publisher: Tule Publishing ISBN: 1953647618 Category : Fiction Languages : en Pages : 247
Book Description
May the best chef win... After four years at the country’s top culinary school and several years as head chef in her mother’s restaurant, Rowan Townsend has built a notable reputation. Her farm-to-table collard greens have long been bringing everyone to the yard, but limits on the restaurant’s size have led to long waits. Looking to expand the restaurant, she enters a televised chef competition. The problem? Her infuriatingly-talented nemesis from culinary school also enters. To the culinary world, Knox Everheart is restaurant royalty. As much as Rowan wants to deny it, he’s a gifted chef. Rowan knows her arrogant arch-nemesis is confident he’ll win—he’s certainly given her a run for her money more times than she’d like to admit. But this time, she’s ready to show him who's boss. Their rivalry soon sparks fireworks in the kitchen and, as the competition heats up, so does Rowan’s attraction to Knox. And somewhere between pasta and gumbo, they both need to decide what’s worth fighting for.
Author: T. Sarah Peterson Publisher: Cornell University Press ISBN: 9780801430534 Category : Cooking Languages : en Pages : 292
Book Description
Peterson explores a change in French cooking in the mid-seventeenth century - from the heavily sugared, saffroned, and spiced cuisine of the medieval period to a new style based on salt and acid tastes. In the process, she reveals more fully than any previous writer the links between medieval cooking, alchemy, and astrology. Peterson's vivid account traces this newly acquired taste in food to its roots in the wider transformation of seventeenth-century culture which included the Scientific Revolution. She makes the startling - and persuasive - argument that the shift in cooking styles was actually part of a conscious effort by humanist scholars to revive Greek and Roman learning and to chase the occult from European life.
Author: Brenda L. Beagan Publisher: UBC Press ISBN: 0774828609 Category : Social Science Languages : en Pages : 292
Book Description
Magazine articles and self-improvement books tell us that our food choices serve as bold statements about who we are as individuals. Acquired Tastes reveals that they say more about where we come from and who we would like to be. Interviews with Canadian families in both rural and urban settings reveal that age, gender, social class, ethnicity, health concerns, food availability, and political and moral concerns shape the meanings that families attach to food. They also influence how parents and teens respond to discourses on health, beauty, and the environment, a finding with profound implications for public health campaigns.
Author: Peter Mayle Publisher: Bantam ISBN: 0553371835 Category : Travel Languages : en Pages : 258
Book Description
In Acquired Tastes, Peter Mayle, the erudite sojourner and New York Times bestselling author of A Year in Provence, sets off once more, traveling the world in search of the very best life has to offer. Whether telling us where to buy the world’s best caviar or how to order a pair of thirteen-hundred-dollar custom-made shoes, advising us on the high cost of keeping a mistress in style or the pros and cons of households servants, he covers everything the well-heeled—and those vicariously so inclined—need to know to enjoy the good life. From gastronomy to matrimony, from the sartorial to the baronial, Acquired Tastes is Peter Mayle’s most delicious book yet—an irreverently spiced smorgasbord of rich dishes you’re sure to enjoy. Praise for Acquired Tastes “Mr. Mayle is a writer who never fails to entertain. If he were told to go forth and write about doorknobs, he would return with a witty, perceptive essay.”—The New York Times Book Review “One of the finest modern writers on matters that deal with taste.”—Craig Claiborne “Much, much fun—and best read with a magnum of Dom Pérignon and a four-pound tin of Beluga caviar.”—Kirkus Reviews “Witty and stylish . . . These hilarious essays are vintage Mayle.”—James Villas, author of The French Country Kitchen “This delightful celebration of the little (and not-so-little) extravagances that make life worth living scintillates with wit, brio and trenchant observations”—Publishers Weekly “Intriguing.”—Chicago Sun-Times
Author: Frank Miller Publisher: DC Black Label ISBN: Category : Comics & Graphic Novels Languages : en Pages : 68
Book Description
From the burning world of Krypton to the bucolic fields of Kansas, the first chapter of SUPERMAN YEAR ONE tracks Clark KentÕs youth in Kansas, as he comes to terms with his strange powers and struggles to find his place in our world. DC BLACK LABEL is proud to present the definitive origin of Superman as rendered by the legendary comics creators Frank Miller and John Romita Jr.!
Author: Luca Vercelloni Publisher: Routledge ISBN: 1000183572 Category : Social Science Languages : en Pages : 219
Book Description
The Invention of Taste provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine and other social constructions? Unique amongst the senses, taste is at once a biologically derived sense, private, personal and individual, yet also a sensibility which can be acquired, shared, and communicated. Exploring the many factors that defined the evolution of taste – from medieval morals and medicine to social and cultural philosophy, the rise of aesthetics, birth of fashion, branding trends, and luxury worship in the age of mass consumption – Luca Vercelloni’s ambitious text provides readers with an outstanding introduction to the subject, making it the cultural history of taste.Now available for the first time in English, Taste features a new final chapter and a preface by series editor David Howes. Rich in detail and examples, this interdisciplinary work is an important read for students and researchers in sensory studies, philosophy, sociology and cultural studies, as well as gastronomy, fashion, design, and branding.
Author: Kelly Cain Publisher: Tule Publishing ISBN: 195638717X Category : Fiction Languages : en Pages : 227
Book Description
The show must go on… Kasi Blythewood has spent most of her life in the shadow of her famous film producer father who’s deliberately kept her under his thumb with tough love. Ready to make a name for herself, Kasi secretly heads to Austin for a film conference to rustle up some financing for her dream project—an indie series that showcases cuisine from around the world. When Kasi meets chef Declan Everheart, it’s instant lust spiced with an intriguing business opportunity. Declan’s father, a Michelin star chef, is interested in funding her film, but there is a sexy string attached—Declan must be a producer on her series. Not ideal. Kasi craves independence, and she knows business and pleasure never mix well, but she’s exhausted all other options. Declan’s more than just eye candy and Kasi’s not blind. She immediately discovers Declan's not just a natural producer and talented chef, he also shines on camera as the host. Can Kasi convince Declan to break away from his father and build the life he wants...with her?
Author: Edgar Allan Poe Publisher: CreateSpace ISBN: 9781500565404 Category : History Languages : en Pages : 26
Book Description
"The Philosophy of Furniture" is an essay written by American author Edgar Allan Poe published in 1840. An unusual work by Poe, whose more typical works include horror tales like "The Tell-Tale Heart," the essay is essentially Poe's theories on interior decorating. Poe begins by suggesting that the English are the "supreme" examples of internal decoration, above the Italians, French, Chinese, Scotch, Dutch, Spanish and Russians. "Yankees," he says, "are preposterous." He blames this American failing on a lack of aristocracy by blood, having instead "an aristocracy of dollars." Because of that, decoration in America has become a "mere parade of costly appurtenances" to create an "impression of the beautiful." He contrasts this with England, where wealth is not the loftiest ambition to constitute "nobility." As a result, Poe says, "there could be nothing more directly offensive to the eye of an artist than the interior of what is termed the United States... a well-furnished apartment." Because decorating rooms is a form of art, it should be judged similarly to any other work of art. The elements of a room should work well together, just as in a painting. Poe begins giving his advice, starting with curtains. Excessive drapery, he says, is "irreconcilable with good taste." Curtains should be chosen based on the general character of the room. He puts strong emphasis on carpets, which he calls "the soul of the apartment." From the carpet, the colors and forms of the rest of the room can be determined. He recommends patterns "of no meaning," as "the abomination of flowers or representations of well-known objects of any kind should not be endured." Carpets, curtains, tapestry, or even ottoman coverings and upholstery of any kind should be "rigidly Arabesque." Gaudy patterns "glorious with all hues" are a cloth version of a kaleidoscope and only serve worshipers of Mammon. Gas lighting is "inadmissible," Poe says, because it is harsh and unsteady. "No one having both brains and eyes will use it," he says. He also dismisses large chandeliers as "the quintessence of all that is false in taste or preposterous in folly." Edgar Allan Poe (born Edgar Poe; January 19, 1809 - October 7, 1849) was an American author, poet, editor, and literary critic, considered part of the American Romantic Movement. Best known for his tales of mystery and the macabre, Poe was one of the earliest American practitioners of the short story, and is generally considered the inventor of the detective fiction genre. He is further credited with contributing to the emerging genre of science fiction. He was the first well-known American writer to try to earn a living through writing alone, resulting in a financially difficult life and career. Born in Boston, he was the second child of two actors. His father abandoned the family in 1810, and his mother died the following year. Thus orphaned, the child was taken in by John and Frances Allan, of Richmond, Virginia. Although they never formally adopted him, Poe was with them well into young adulthood. Tension developed later as John Allan and Edgar repeatedly clashed over debts, including those incurred by gambling, and the cost of secondary education for the young man. Poe attended the University of Virginia for one semester but left due to lack of money. Poe quarreled with Allan over the funds for his education and enlisted in the Army in 1827 under an assumed name. It was at this time his publishing career began, albeit humbly, with an anonymous collection of poems, Tamerlane and Other Poems (1827), credited only to "a Bostonian." With the death of Frances Allan in 1829, Poe and Allan reached a temporary rapprochement. Later failing as an officer's cadet at West Point and declaring a firm wish to be a poet and writer, Poe parted ways with John Allan.
Author: Benjamin R. Cohen
Author: Benjamin R. Cohen
Author: Kelly Cain
Author: T. Sarah Peterson
Author: Brenda L. Beagan
Author: Peter Mayle
Author: Boston Athenaeum
Author: Frank Miller
Author: Luca Vercelloni
Author: Kelly Cain
Author: Edgar Allan Poe