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Author : Gilles Pudlowski
Publisher : National Geographic Books
Page : 202 pages
File Size : 44,7 Mb
Release : 2005-11-22
Category : Cooking
ISBN : UCSC:32106018659695
Profiles of thirty-five of Europe's most revered women chefs, with recipes from each.
Author : Vicki A. Swinbank
Publisher : Springer Nature
Page : 239 pages
File Size : 40,7 Mb
Release : 2021-04-16
Category : Social Science
ISBN : 9783030703967
Women have always been inextricably linked to food, especially in its production and preparation. This link, which applies cross-culturally, has seldom been fully acknowledged or celebrated. The role of women in this is usually taken for granted and therefore often rendered unimportant or invisible. This book presents a wide-ranging, interdiscplinary and comprehensive feminist analysis of women’s central role in many aspects of the world’s food systems and cultures. This central role is examined through a range of lenses, namely cross-cultural, intergenerational, and socially diverse.
Author : Michael Belardo
Publisher : Strategic Book Publishing & Rights Agency
Page : 312 pages
File Size : 46,5 Mb
Release : 2023-04-03
Category : Photography
ISBN : 9781682358757
Michael Belardo paints a beautiful picture of scenic Italy in his new book Italy, Thru My Lens: A Photographer’s Guide to Italy. The author has traveled throughout Italy for the last 28 years, and as a photographer, each trip posed another challenge to capture this magical country and its picturesque regions. He says, “I put together a travel book that is photo based. The concept is from the south to the north, each photo represents a place that I hope you will want to visit. The photography for me is very important, and I wanted to give you a little more than a regular travel book. My photos are all places you can visit. Use the images as an inspiration to explore Italy. It’s a magical country and you can never go there too often.” “Michael is not just a great photographer. In his photos, the images, people, places, and scenes come to life, through his vivid depiction and careful attention to detail. You always feel a ‘sense of place,’ and want and need to be in that place. Through ‘his lens,’ Michael shares with you his experiences and emotions as a photographer and story teller.” – Bob Lipinski, founder, Bob Lipinski Consulting “His albums of Italy describe familiar places, with fresh stories to tell. Even the Leaning Tower of Pisa, the Duomo of Florence, and il Colosseo in Rome look different from the postcards. Having an Italian background obviously makes a difference!” – Frank E. Johnson, author and importer
Author : Madeleine Peter
Publisher : Holt McDougal
Page : 333 pages
File Size : 54,8 Mb
Release : 1979-01-01
Category : Cookery, French
ISBN : 0030443113
Author : Julia L. Abramson
Publisher : Bloomsbury Publishing USA
Page : 225 pages
File Size : 50,6 Mb
Release : 2006-11-30
Category : Social Science
ISBN : 9780313088223
French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here.
Author : Eliza Acton
Publisher : Unknown
Page : 448 pages
File Size : 50,5 Mb
Release : 1855
Category : Cooking
ISBN : BL:A0024962088
Author : Anonim
Publisher : Unknown
Page : 1228 pages
File Size : 40,5 Mb
Release : 2006
Category : Food industry and trade
ISBN : CORNELL:31924095722025
Author : Deborah A. Harris,Patti Giuffre
Publisher : Rutgers University Press
Page : 248 pages
File Size : 47,7 Mb
Release : 2015-05-20
Category : Business & Economics
ISBN : 9780813571270
A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual “Best New Chef” list since 2000, and to date, only 16 women have been included. How is it that women—the gender most associated with cooking—have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah A. Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job’s legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs—and women in other male-dominated occupations—opportunities for greater representation within their fields. Click here to access the Taking the Heat teaching guide (http://rutgerspress.rutgers.edu/pages/teaching_guide_for_taking_the_heat.aspx).
Author : Mayukh Sen
Publisher : W. W. Norton & Company
Page : 207 pages
File Size : 48,6 Mb
Release : 2021-11-16
Category : Biography & Autobiography
ISBN : 9781324004523
A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.
Author : Florinda Matos
Publisher : Academic Conferences and publishing limited
Page : 596 pages
File Size : 43,8 Mb
Release : 2022-11-10
Category : Business & Economics
ISBN : 9781914587580
Author : Nan Lyons,Ivan Lyons
Publisher : Unknown
Page : 253 pages
File Size : 52,5 Mb
Release : 1977
Category : Cooks
ISBN : 0515044075
Author : Arthur James Wells
Publisher : Unknown
Page : 870 pages
File Size : 41,6 Mb
Release : 2007
Category : Bibliography, National
ISBN : UOM:39015066381453
Author : Priscilla Parkhurst Ferguson
Publisher : Univ of California Press
Page : 297 pages
File Size : 55,6 Mb
Release : 2014-07-07
Category : Cooking
ISBN : 9780520958968
Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it. What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change? Answers to this question demand a mastery of food talk in all its forms and applications. To prove its case, Word of Mouth draws on a broad range of cultural documents from interviews, cookbooks, and novels to comic strips, essays, and films. Although the United States supplies the primary focus of Ferguson's explorations, the French connection remains vital. American food culture comes of age in dialogue with French cuisine even as it strikes out on its own. In the twenty-first century, culinary modernity sets haute food against haute cuisine, creativity against convention, and the individual dish over the communal meal. Ferguson finds a new level of sophistication in what we thought that we already knew: the real pleasure in eating comes through knowing how to talk about it.
Author : Caroline Hobhouse
Publisher : Hamlyn
Page : 224 pages
File Size : 53,5 Mb
Release : 1990
Category : Cooking
ISBN : 0442303874
Author : Académie internationale de la gastronomie
Publisher : Van Nostrand Reinhold Company
Page : 264 pages
File Size : 53,9 Mb
Release : 1988
Category : Cooking
ISBN : PSU:000015153142
Contents: Foreword; General Introduction; France; Italy; Britain; Spain; Belgium and Holland; Switzerland; Sweden; Germany; Austria; Editor's Notes. This is a collection of recipes, menus and dynamic on-location photographs that captures each chef's philosophy. Index. 128 color photos.