Author: Agnes JekyllPublisher:
ISBN: 9781906462031
Category : Cookbooks
Languages : en
Pages : 0
Book Description
Witty and historically insightful essays on English cooking--first published in the Times in the early 1920s.
The Reporter's Kitchen
Author: Jane KramerPublisher: St. Martin's Press
ISBN: 1250074371
Category : Cooking
Languages : en
Pages : 301
Book Description
For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place. A collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane
In the Kitchen
Author: Juliet AnnanPublisher:
ISBN: 9781911547662
Category :
Languages : en
Pages : 160
Book Description
A collection to savour and inspire, In the Kitchen brings together thirteen contemporary writers whose work brilliantly explores food, capturing their reflections on their culinary experiences in the kitchen and beyond.
Essays on Kitchens
Author: Olga DrendaPublisher: Spector Books
ISBN: 9783959053280
Category :
Languages : en
Pages : 112
Book Description
Cultural meditations on kitchen design, in an elegantly produced volume Summarizing contemporary discourses on the kitchen from the realms of sociology, design and gastrosophy, Essays on Kitchens features six kitchens designed by the German-Austrian design studio chmara.rosinke. The project examines different facets of the kitchen: its performative and representational functions and its social and societal role, as well as craft and design aspects. The volume explores how these norms and expectations have developed in public, gastronomic and private settings, and how the kitchen has made its mark on cultural history. These meditations on kitchens and their place in our culture are housed in a handsome volume with a printed mylar cover representing one of chmara.rosinke's simple functional kitchens. Inside, beautiful color photographs show chmara.rosinke's innovative designs in use, assembled and unassembled.
Breaking Bread
Author: Debra SparkPublisher: Beacon Press
ISBN: 0807010863
Category : Cooking
Languages : en
Pages : 322
Book Description
“More local color than a steamed lobster wearing wild blueberry bracelets, along with a mess of wistful nostalgia for any reader raised in Maine or New England.” —Portland Press Herald Nearly 70 renowned New England writers gather round the table to talk food and how it sustains us—mind, body, and soul An award-winning collection of essays by internationally recognized and beloved foodies, Breaking Bread celebrates local foods, family, and community, while exploring how what’s on our plates engages with what’s off: grief, pleasure, love, ethics, race, and class. Here, you’ll find reflections from top literary talents and food writers like Award-winning novelist Lily King on connecting with her children over a tweaked chocolate chip cookie recipe Pulitzer Prize recipient Richard Russo on the Italian soup his mother snubbed that he came to enjoy Coauthor of Mad Honey Jennifer Finney Boylan on how cheese pizza holds her family together through the good and the bad Coauthor of About Grief Brian Shuff on how greasy takeout can be life-giving food for the grieving soul Award-winning writer Ron Currie on the childhood shame—and adult pride—of your mother being a “lunch lady” Author and homesteader Margaret Hathaway on building a community cookbook to bring food and family together in the early days of COVID-19 Other essays address a beloved childhood food from Iran, the horror of starving in a prison camp, and the urge to bake pot brownies for an ill friend. Rich and flavorful, Breaking Bread brings together some of the most influential voices in the literary and food worlds to show how we experience life through the foods we eat. Proceeds from this collection will benefit Blue Angel, a Maine-based nonprofit founded by writer and Breaking Bread coeditor Deborah Joy Corey to combat hunger. The organization purchases food from local farmers and delivers it directly to families in need.
Writing in the Kitchen
Author: David Alexander DavisPublisher:
ISBN: 9781628460247
Category : Cooking
Languages : en
Pages : 0
Book Description
Scarlett O'Hara munched on a radish and vowed never to go hungry again. Vardaman Bundren ate bananas in Faulkner's Jefferson, and the Invisible Man dined on a sweet potato in Harlem. Although food and stories may be two of the most prominent cultural products associated with the South, the connections between them have not been thoroughly explored until now. Southern food has become the subject of increasingly self-conscious intellectual consideration. The Southern Foodways Alliance, the Southern Food and Beverage Museum, food-themed issues of Oxford American and Southern Cultures, and a spate of new scholarly and popular books demonstrate this interest. Writing in the Kitchen explores the relationship between food and literature and makes a major contribution to the study of both southern literature and of southern foodways and culture more widely. This collection examines food writing in a range of literary expressions, including cookbooks, agricultural journals, novels, stories, and poems. Contributors interpret how authors use food to explore the changing South, considering the ways race, ethnicity, class, gender, and region affect how and what people eat. They describe foods from specific southern places such as New Orleans and Appalachia, engage both the historical and contemporary South, and study the food traditions of ethnicities as they manifest through the written word.
Books That Cook
Author: Jennifer Cognard-BlackPublisher: NYU Press
ISBN: 147983842X
Category : Cooking
Languages : en
Pages : 368
Book Description
Organized like a cookbook, Books that Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature--forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books that Cook reveals the range of ways authors incorporate recipes--whether the recipe flavors the story or the story serves to add spice to the recipe. Books that Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.
Author: Anthony Di RenzoAmerican Food Writing: An Anthology with Classic Recipes
Author: Molly O'NeillPublisher: National Geographic Books
ISBN: 1598530410
Category : Cooking
Languages : en
Pages : 0
Book Description
In this groundbreaking anthology, celebrated food writer Molly O’Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H. L. Mencken on the hot dog; M. F. K. Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A. J. Liebling, Waverly Root, and Craig Claiborne, describe the revelations they found in foreign restaurants; travellers to America, including the legendary French gourmet J. A. Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from Nathaniel Hawthorne, Harriet Beecher Stowe, and Walt Whitman to Thomas Wolfe, Willa Cather, and Langston Hughes, add their distinctive viewpoints to the mix. American Food Writing celebrates the astonishing variety of American foodways, with accounts from almost every corner of the country and a host of ethnic traditions: Dutch, Cuban, French, Italian, Jewish, Chinese, Irish, Indian, Scandinavian, Native American, African, English, Japanese, and Mexican. A surprising range of subjects and perspectives emerge, as writers address such topics as fast food, hunger, dieting, and the relationship between food and sex. James Villas offers a behind-the-scenes look at gourmet dining through a waiter’s eyes; Anthony Bourdain recalls his days at the Culinary Institute of America; Julia Child remembers the humble beginnings of her much-loved television series; Nora Ephron chronicles internecine warfare among members of the “food establishment”; Michael Pollan explores what the label “organic” really means. Throughout the anthology are more than fifty classic recipes, selected after extensive research from cookbooks both vintage and modern, and certain to instruct, delight, and inspire home chefs.
Author: lady Agnes Lowndes Graham Jekyll