Author: Barbara Ketcham Wheaton Publisher: Simon and Schuster ISBN: 1439143730 Category : Cooking Languages : en Pages : 372
Book Description
Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.
Author: Fred B. Bryant Publisher: Psychology Press ISBN: 9780805851205 Category : Health & Fitness Languages : en Pages : 278
Book Description
This book is about savoring life—the capacity to attend to the joys, pleasures, and other positive feelings that we experience in our lives. The authors enhance our understanding of what savoring is and the conditions under which it occurs. Savoring provides a new theoretical model for conceptualizing and understanding the psychology of enjoyment and the processes through which people manage positive emotions. The authors review their quantitative research on savoring, as well as the research of others, and provide measurement instruments with scoring instructions for assessing and studying savoring. Authors Bryant and Veroff outline the necessary preconditions that must exist for savoring to occur and distinguish savoring from related concepts such as coping, pleasure, positive affect, emotional intelligence, flow, and meditation. The book’s lifespan perspective includes a conceptual analysis of the role of time in savoring. Savoring is also considered in relation to human concerns, such as love, friendship, physical and mental health, creativity, and spirituality. Strategies and hands-on exercises that people can use to enhance savoring in their lives are provided, along with a review of factors that enhance savoring. Savoring is intended for researchers, students, and practitioners interested in positive psychology from the fields of social, clinical, health, and personality psychology and related disciplines. The book may serve as a supplemental text in courses on positive psychology, emotion and motivation, and other related topics. The chapters on enhancing savoring will be especially attractive to clinicians and counselors interested in intervention strategies for positive psychological adjustment.
Author: Shelley Black Publisher: WestBow Press ISBN: 1973610582 Category : Religion Languages : en Pages : 161
Book Description
Why savoring single? Because you were meant to enjoy it! Finding purpose, knowing love, and experiencing adventure arent reserved solely for the married girls! You can enjoy a full and vibrant life even while being single. Its also a perfect time to partner with what God wants to develop in you through this once-in-a-lifetime part of your journey! Girl, being single is okay. There is a purpose for it, and it wont last forever. So savor it!
Author: Pierre Wolfe Publisher: ISBN: 9780938075837 Category : Colorado Languages : en Pages : 256
Book Description
Part personal reminiscence, part historical document, with a large helping of Colorado culinary celebration, Tastefully yours is a must-read for anyone who loves Denver and dining.
Author: Carolyn Niethammer Publisher: University of Arizona Press ISBN: 0816538891 Category : Cooking Languages : en Pages : 233
Book Description
Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”
Author: Traci Ardren Publisher: University of Texas Press ISBN: 1477321640 Category : Social Science Languages : en Pages : 396
Book Description
For the ancient Maya, food was both sustenance and a tool for building a complex society. This collection, the first to focus exclusively on the social uses of food in Classic Maya culture, deploys a variety of theoretical approaches to examine the meaning of food beyond diet—ritual offerings and restrictions, medicinal preparations, and the role of nostalgia around food, among other topics. For instance, how did Maya feasts build community while also reinforcing social hierarchy? What psychoactive substances were the elite Maya drinking in their caves, and why? Which dogs were good for eating, and which breeds became companions? Why did even some non-elite Maya enjoy cacao, but rarely meat? Why was meat more available for urban Maya than for those closer to hunting grounds on the fringes of cities? How did the molcajete become a vital tool and symbol in Maya gastronomy? These chapters, written by some of the leading scholars in the field, showcase a variety of approaches and present new evidence from faunal remains, hieroglyphic texts, chemical analyses, and art. Thoughtful and revealing, Her Cup for Sweet Cacao unlocks a more comprehensive understanding of how food was instrumental to the development of ancient Maya culture.
Author: Bernard L. Herman Publisher: UNC Press Books ISBN: 1469653486 Category : Cooking Languages : en Pages : 395
Book Description
Nestled between the Chesapeake Bay and the Atlantic Ocean, and stretching from Hampton Roads to Assateague Island, Virginia's Eastern Shore is a distinctly southern place with an exceptionally southern taste. In this inviting narrative, Bernard L. Herman welcomes readers into the communities, stories, and flavors that season a land where the distance from tide to tide is often less than five miles. Blending personal observation, history, memories of harvests and feasts, and recipes, Herman tells of life along the Eastern Shore through the eyes of its growers, watermen, oyster and clam farmers, foragers, church cooks, restaurant owners, and everyday residents. Four centuries of encounter, imagination, and invention continue to shape the foodways of the Eastern Shore of Virginia, melding influences from Indigenous peoples, European migrants, enslaved and free West Africans, and more recent newcomers. Herman reveals how local ingredients and the cooks who have prepared them for the table have developed a distinctly American terroir--the flavors of a place experienced through its culinary and storytelling traditions. This terroir flourishes even as it confronts challenges from climate change, declining fish populations, and farming monoculture. Herman reveals this resilience through the recipes and celebrations that hold meaning, not just for those who live there but for all those folks who sit at their tables--and other tables near and far.
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Author: Barbara Ketcham Wheaton
Author: Fred B. Bryant
Author: Maria Eliza Ketelby Rundell
Author: Hannah Glasse
Author: Shelley Black
Author: Pierre Wolfe
Author: Carolyn Niethammer
Author: Traci Ardren
Author: Elizabeth Moxon
Author: Bernard L. Herman