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Author : E. Thomas Hughes,Tom Hughes,Meredith Sayles Hughes
Publisher : Bunker Hill Publishing, Inc.
Page : 142 pages
File Size : 48,5 Mb
Release : 2005
Category : Cooking
ISBN : 1593730292
Written by the founders of The Food Museum in Albuquerque, NM, this book explores the fascinating regional ingredients that make up the heritage of French food.
Author : Fernand Point
Publisher : Duckworth Publishing
Page : 240 pages
File Size : 54,6 Mb
Release : 2009
Category : Cooking, French
ISBN : 071563836X
Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celebrated for Point's wise, witty and provocative views on food as for his remarkable, inventive recipes, carefully compiled from his handwritten notes.
Author : Erec R. Koch
Publisher : Associated University Presse
Page : 398 pages
File Size : 46,5 Mb
Release : 2008
Category : Philosophy
ISBN : 0874130107
Those two developments converge to construct an aesthetic body; that is, in its full etymological sense, a body whose principal functions are the production of sensation and affectivity. This study examines the importance of the body in the determination of sensibility and passion in French culture of the seventeenth century." "The Aesthetic Body will engage readers with interests in literature, philosophy, the history of ideas, the history of science and medicine, cultural history, and political theory of the French early modem period."--Jacket.
Author : Maynard Andrew Amerine,Vernon L. Singleton
Publisher : University of California, Agriculture and Natural Resources
Page : 76 pages
File Size : 50,8 Mb
Release : 1971
Category : Technology & Engineering
ISBN : 8210379456XXX
Author : Anonim
Publisher : Odile Jacob
Page : 337 pages
File Size : 41,8 Mb
Release : 2024-07-02
Category : Electronic
ISBN : 9782738188342
Author : Ali-Bab
Publisher : Unknown
Page : 488 pages
File Size : 50,6 Mb
Release : 1974
Category : Cooking
ISBN : UCSC:32106015383893
Author : Manfred Schrenk,Peter Zeile,Vasily V. Popovich,Pietro Elisei
Publisher : Lulu.com
Page : 732 pages
File Size : 40,7 Mb
Release : 2012
Category : Technology & Engineering
ISBN : 9783950311037
RE-MIXING THE CITY - Towards Sustainability and Resilience? There is nothing permanent except change. (Heraclitus) Cities worldwide are facing rapid social, economic, environmental, technological and cultural changes such as: rapid urbanisation, aging of society, security issues, housing emergency, new solutions on mobility, integration of immigrants, food and water shortage, etc. Especially in times of economic crisis and demographic changes in cities, it is necessary to think about how to best handle what we have, and therefore "RE-MIXING THE CITY" is a challenge to manage and re-combine the elements which make our modern cities in order to better respond to change.
Author : Prosper Montagné
Publisher : Unknown
Page : 0 pages
File Size : 47,8 Mb
Release : 1961
Category : Cookbooks
ISBN : 0517570327
Includes 8500 recipes and 1000 illustrations.
Author : Nelleke Teughels,Peter Scholliers
Publisher : Routledge
Page : 348 pages
File Size : 55,5 Mb
Release : 2016-03-09
Category : History
ISBN : 9781317186434
World exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could acquaint themselves with the latest food innovations, exotic cuisines and ’traditional’ dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.
Author : Hervé This
Publisher : Columbia University Press
Page : 218 pages
File Size : 48,6 Mb
Release : 2009
Category : Cooking
ISBN : 9780231147064
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
Author : Róisín Burke,Alan Kelly,Christophe Lavelle,Hervé This vo Kientza
Publisher : CRC Press
Page : 895 pages
File Size : 45,6 Mb
Release : 2021-06-08
Category : Health & Fitness
ISBN : 9781466594791
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
Author : Tim Farrant
Publisher : OUP Oxford
Page : 368 pages
File Size : 40,9 Mb
Release : 2002-02-14
Category : Literary Criticism
ISBN : 9780191541421
Balzac's reputation is as a novelist. But short stories make up over half La Comédie humaine, besides scores of other tales and articles. Short forms appear early in Balzac's output, and shape his work throughout his career. Balzac's Shorter Fictions looks at the whole of this corpus, at the nature of short fiction, and at how Balzac's novels developed from his stories - at the links between literary genesis and genre. It explores the roles of short fiction in Balzac's creation, its part in producing effects of virtuality and perspective, and reflects ultimately on the relationship between brevity and length in La Comédie humaine. This, the first complete English-language study of Balzac's work for over forty years, synthesizes recent research on Balzac's practice within the context of modern thought on the author. It is an indispensable book for students and scholars of Balzac, and for all those interested in prose fiction.
Author : David Strauss
Publisher : JHU Press
Page : 349 pages
File Size : 50,9 Mb
Release : 2020-03-03
Category : History
ISBN : 9781421429069
Before Julia Child’s warbling voice and towering figure burst into America’s homes, a gourmet food movement was already sweeping the nation. Setting the Table for Julia Child considers how the tastes and techniques cultivated at dining clubs and in the pages of Gourmet magazine helped prepare many affluent Americans for Child’s lessons in French cooking. David Strauss argues that Americans’ appetite for haute cuisine had been growing ever since the repeal of Prohibition. Dazzled by visions of the good life presented in luxury lifestyle magazines and by the practices of the upper class, who adopted European taste and fashion, upper-middle-class Americans increasingly populated the gourmet movement. In the process, they came to appreciate the cuisine created by France's greatest chef, Auguste Escoffier. Strauss’s impressive archival research illuminates themes—gender, class, consumerism, and national identity—that influenced the course of gourmet dining in America. He also points out how the work of painters and fine printers—reproduced here—called attention to the aesthetic of dining, a vision that heightened one’s anticipation of a gratifying experience. In the midst of this burgeoning gourmet food movement Child found her niche. The movement may have introduced affluent Americans to the pleasure of French cuisine years before Julia Child, but it was Julia’s lessons that expanded the audience for gourmet dining and turned lovers of French cuisine into cooks.
Author : Jacques Philippon,Jacques Poirier
Publisher : Oxford University Press
Page : 470 pages
File Size : 43,7 Mb
Release : 2009
Category : Biography & Autobiography
ISBN : 9780195369755
"In this volume, two French physicians, Jacques Philippon and Jacques Poirier, analyze Joseph Babinski's great scientific achievements, explore his unique family history, and publish for the first time a complete bibliography of his publications." "This book chronicles his family's emigration from Poland to France, his tutelage and early career under great teachers such as Alfred Vulpian, Victor Cornil, and Jean-Martin Charcot at the Hopital de la Salpetriere in Paris, his methods and observations during his 17 years as department head at La Pitie, as well as the close and unique relationship with his brother Henri. Finally, Babinski's life and times can be accessed in one book."--BOOK JACKET.
Author : Anonim
Publisher : Unknown
Page : 594 pages
File Size : 47,6 Mb
Release : 1999
Category : Trademarks
ISBN : NYPL:33433017005418