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Author : John Galloway
Publisher : iUniverse
Page : 321 pages
File Size : 41,9 Mb
Release : 2005
Category : Restaurants
ISBN : 9780595337774
A behind-the-scenes look at life in a restaurant.
Author : Michael Moscrop
Publisher : Independently Published
Page : 130 pages
File Size : 44,9 Mb
Release : 2018-10-13
Category : Electronic
ISBN : 1728761867
Six months after opening my first restaurant, one of my dishes was selected as "25 dishes to travel around the world," featuring me next to culinary legend Heston Blumenthal. Exciting and healthy food doesn
Author : Erika Dyck,Alex Deighton
Publisher : Univ. of Manitoba Press
Page : 128 pages
File Size : 49,7 Mb
Release : 2017-09-22
Category : Medical
ISBN : 9780887555350
The Saskatchewan Mental Hospital at Weyburn has played a significant role in the history of psychiatric services, mental health research, and providing care in the community. Its history provides a window to the changing nature of mental health services over the 20th century. Built in 1921, Saskatchewan Mental Hospital was considered the last asylum in North America and the largest facility of its kind in the British Commonwealth. A decade later the Canadian Committee for Mental Hygiene cited it as one of the worst facilities in the country, largely due to extreme overcrowding. In the 1950s the Saskatchewan Mental Hospital again attracted international attention for engaging in controversial therapeutic interventions, including treatments using LSD. In the 1960s, sweeping healthcare reforms took hold in the province and mental health institutions underwent dramatic changes as they began transferring patients into communities. As the patient and staff population shrunk, the once palatial building fell into disrepair, the asylum’s expansive farmland went out of cultivation, and mental health services folded into a complicated web of social and correctional services. Erika Dyck’s "Managing Madness" examines an institution that housed people we struggle to understand, help, or even try to change.
Author : Daniel Burden
Publisher : Lulu.com
Page : 236 pages
File Size : 43,6 Mb
Release : 2012-02-17
Category : Fiction
ISBN : 9781471601132
Something really bad is coming. End of the world bad. And the only one who can stop it is the Archer. But he's dead. After the climatic battle with Mr Grieve, he traded his own life that of one of his best friends. But then against all odds he wakes up in a strange place, almost the same as the one he left behind but somehow different. It is here in this other world that the Archer learns the terrible fate that awaits everything he knows and loves, if he doesn't get back home to stop it. This sets him on a thundering course to oblivion, the entire world rests on his shoulders and not everyone will make to the grand finale of The Archer's Trilogy
Author : John van de Ruit
Publisher : Penguin Random House South Africa
Page : 209 pages
File Size : 54,7 Mb
Release : 2012-09-18
Category : Fiction
ISBN : 9780143027263
Triumphantly funny! A scintillating sequel to Spud that will make you weep with laughter and read passages out loud to all your friends.'
Author : Chris Ying,René Redzepi,MAD
Publisher : Artisan Books
Page : 321 pages
File Size : 53,7 Mb
Release : 2018-10-02
Category : Cooking
ISBN : 9781579658564
Winner, 2019 IACP Award for Best Book of the Year in Food Matters Named one of the Best Food Books of the Year by The New Yorker, Smithsonian, The Boston Globe, The Guardian, and more MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In nineteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.
Author : Christel Lane
Publisher : OUP Oxford
Page : 392 pages
File Size : 52,5 Mb
Release : 2014-02-14
Category : Business & Economics
ISBN : 9780191631474
After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors, and comparing their development to the fine-dining culture in France. Written from a sociological perspective, chefs are portrayed as part of a complex network, in their relationships with their employees, their customers, gastronomic critics, suppliers of food, and even their financiers. It will appeal to academics in the areas of economic and cultural sociology, and those with an interest in small entrepreneurial firms and their work relations, but also to all those who have an interest in fine-dining restaurants and the chef patrons at the centre of them. The book draws on a large number of interviews with renowned chefs, diners, and Michelin inspectors to provide an unprecedented insight into what goes on in Michelin-starred restaurants—what makes their chefs tick, intrigues their critics, and beguiles or annoys their customers. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.
Author : Jay Rayner
Publisher : Henry Holt and Company
Page : 288 pages
File Size : 54,7 Mb
Release : 2009-05-26
Category : Cooking
ISBN : 9781429950848
An astronomical gastronomical undertaking —one of the world's preeminent restaurant critics takes on the giants of haute cuisine, one tasting menu at a time Like the luxury fashion companies Gucci and Chanel, high-end dining has gone global, and Jay Rayner has watched, amazed, as the great names of the restaurant business have turned themselves from artisans into international brands. Long suspecting that his job was too good to be true, Rayner uses his entrée into this world to probe the larger issues behind the globalization of dinner. Combining memoir with vivid scenes at the table; interviews with the world's most renowned chefs, restaurateurs, and eaters; and a few well-placed rants and raves about life as a paid gourmand, Rayner puts his thoughtful, innovative, and hilarious stamp on food writing. He reports on high-end gastronomy from Vegas to Dubai, Moscow to Tokyo, London to New York, ending in Paris where he attempts to do with Michelin-starred restaurants what Morgan Spurlock did with McDonald's in Super Size Me—eating at those establishments on consecutive days and never refusing a sixteen-course tasting menu when it's offered. The Man Who Ate the World is a fascinating and riotous look at the business and pleasure of fine dining.
Author : David S. Shields
Publisher : University of Chicago Press
Page : 589 pages
File Size : 52,6 Mb
Release : 2017-10-26
Category : Biography & Autobiography
ISBN : 9780226406893
Typed manuscript copy.
Author : Andrew James Archer
Publisher : Archway Publishing
Page : 292 pages
File Size : 50,7 Mb
Release : 2013-06-10
Category : Biography & Autobiography
ISBN : 9781480801059
Twenty-year-old Andrew James Archer seemed to have it all as a midwestern college student at the top of the deans list and with a beautiful girlfriend at his side. Yet somehow the balance of perfectionist goals and the ability to temporarily turn off anxiety with the help of alcohol and friends allowed Andrew to hide what was lying just beneath the surface: bipolar disorder. In his poignant personal narrative, Andrew invites others inside a hellish prism that left him the victim of substance abuse, depression, suicidal thoughts, mania, and delusionsand in a psychiatric unit with a mind separated from reality and a body confined to a jail cell. As Andrew reveals the details of his harrowing journey through mental illness and subsequent treatment, he helps to demystify common misperceptions, build awareness, and provide hope to others suffering from bipolar disorder. Drawing on Andrews personal reflections, this memoir exposes the dirty insides of mental illness from an individual and family perspective. It navigates the intimate details of mania that few can recall and most cannot articulate. Whether you have no knowledge of bipolar disorder or are an expert in the mental health field, the earnest nature of Pleading Insanity begs you to listen. This valuable journal includes the stumbling mistakes of psychiatric treatment alongside moments of touching clarity and profound grace. Flint Sparks, PhD, psychologist and Zen teacher Truly remarkable! Lyn Y. Abramson, PhD, professor of psychology
Author : David Winner
Publisher : Unknown
Page : 0 pages
File Size : 51,9 Mb
Release : 2012
Category : Food
ISBN : 1847374352
This highly original interpretation of Rome's history, culture, art and religion takes the form of a book about food that's not really about food at all. During his first two years in Rome, David Winner found himself in turn amazed and overwhelmed by its physical, historical and cultural vastness. Then a chance encounter with an extraordinary pudding provided him with the means to start digesting his surroundings. That evening he was struck by the significance of the Roman attitude to food: a unique and unequivocal relationship between sustenance and existence, where every last aspect of life is (and always has been) 'pickled in alimentation'. In Al Dente, Winner takes us on a stroll through the city as he muses idiosyncratically on all things comestible and much else besides.
Author : Trevor Le Gassick
Publisher : Lynne Rienner Publishers
Page : 196 pages
File Size : 52,8 Mb
Release : 1991
Category : Literary Criticism
ISBN : 0894106597
Author : Mark Bourrie
Publisher : Dundurn
Page : 164 pages
File Size : 48,9 Mb
Release : 1997-10
Category : Biography & Autobiography
ISBN : 0888821964
The life of David Michael Krueger, who, on his first day pass from his Brockville, Ontario, psychiatric hospital, brutally murdered another patient.
Author : Iris Nowell
Publisher : Dundurn
Page : 339 pages
File Size : 47,9 Mb
Release : 2004-06-28
Category : Business & Economics
ISBN : 9781550025033
Iris Nowell identifies a worldwide class of multi-millionaires and billionaires emerging from the early 1990s - Generation Deluxe. Dot-com survivors, self-made entrepreneurs, celebrities, athletes, financiers, real estate moguls, media titans - their wealth starts at $100 million and ascends to the stratospheric affluence of Bill Gates, at $46 billion. The super-rich will spend $50 and $100 million just to build a house, and similar amounts for private jets, boats, and fleets of vehicles. The small change goes for a $25,000 wedding cake, a $1.2 millon watch, a $33,000 night in a Geneva hotel. Iris Nowell's exploration of consumerism reveals that lavish living imposes huge costs on the environment and endangers many forms of life. To clean up the damage, increasing numbers of the new super-rich, along with old-money inheritors, are redirecting their philanthropy to fund environmental protections - and, as never before, are helping to alleviate the global problems of poverty, hunger, illiteracy, and disease.
Author : Marco Pierre White,James Steen
Publisher : Bloomsbury Publishing USA
Page : 271 pages
File Size : 44,6 Mb
Release : 2008-05-29
Category : Cooking
ISBN : 9781596914971
“There hasn't been a food memoir this deliciously wicked since Anthony Bourdain's Kitchen Confidential.”—Portland Oregonian The Devil in the Kitchen is legendary chef Marco Pierre White's memoir of growing up working-class in Leeds and going on to become a king in the culinary world—the original celebrity chef. The first British chef (and the youngest chef anywhere) to win three Michelin stars—and also the only one to ever give them all back—is known equally for his astonishing talent and for being a chain-smoking, pot-throwing enfant terrible of the kitchen. InThe Devil in the Kitchen he takes readers on a revealing and raucous ride, featuring some of the biggest names in the food world and beyond. It's truly a decadent feast for anyone who loves food or just a great story.