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Author: Robert Palmatier
Publisher: Bloomsbury Publishing USA
ISBN: 0313002525
Category : Social Science
Languages : en
Pages : 486
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Book Description
Each of the more than seven hundred entries in the dictionary contains a description of the historical background of each of the two types of language, literal and nonliteral, and provides an explanation for the relationship between them. Wherever possible, dates of first record in English are provided, along with the bibliographical sources of these dates; and all of the works that record those terms and expressions are given in coded form as listed in the Key to Works Cited. A Guide to Reading the Entries illustrates the typical form of an entry by analyzing an example from the dictionary that introduces five nonliteral expressions, cites thirteen bibliographical sources, and refers the reader to three other relevant entries by means of cross-references. Following the dictionary proper is a Classification of Terms According to Source, in which nearly three hundred nonliteral terms and expressions are listed under the more than four hundred literal categories from which they derive.
Author: Benjamin R. Cohen
Publisher: MIT Press
ISBN: 0262542919
Category : Social Science
Languages : en
Pages : 291
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Book Description
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
Author: T. Sarah Peterson
Publisher: Cornell University Press
ISBN: 9780801430534
Category : Cooking
Languages : en
Pages : 292
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Book Description
Peterson explores a change in French cooking in the mid-seventeenth century - from the heavily sugared, saffroned, and spiced cuisine of the medieval period to a new style based on salt and acid tastes. In the process, she reveals more fully than any previous writer the links between medieval cooking, alchemy, and astrology. Peterson's vivid account traces this newly acquired taste in food to its roots in the wider transformation of seventeenth-century culture which included the Scientific Revolution. She makes the startling - and persuasive - argument that the shift in cooking styles was actually part of a conscious effort by humanist scholars to revive Greek and Roman learning and to chase the occult from European life.
Author: Boston Athenaeum
Publisher: Boston Athenaeum Library
ISBN:
Category : Antiques & Collectibles
Languages : en
Pages : 390
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Book Description
A stunning commemoration of 200 years of collecting, study, and debate at this venerable Boston institution
Author: Kelly Cain
Publisher: Tule Publishing Group, LLC
ISBN: 9781953647689
Category :
Languages : en
Pages : 316
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Book Description
May the best chef win... After four years at the country's top culinary school and several years as head chef in her mother's restaurant, Rowan Townsend has built a notable reputation. Her farm-to-table collard greens have long been bringing everyone to the yard, but limits on the restaurant's size have led to long waits. Looking to expand the restaurant, she enters a televised chef competition. The problem? Her infuriatingly-talented nemesis from culinary school also enters. To the culinary world, Knox Everheart is restaurant royalty. As much as Rowan wants to deny it, he's a gifted chef. Rowan knows her arrogant arch-nemesis is confident he'll win-he's certainly given her a run for her money more times than she'd like to admit. But this time, she's ready to show him who's boss. Their rivalry soon sparks fireworks in the kitchen and, as the competition heats up, so does Rowan's attraction to Knox. And somewhere between pasta and gumbo, they both need to decide what's worth fighting for.
Author: Brenda L. Beagan
Publisher: UBC Press
ISBN: 0774828609
Category : Social Science
Languages : en
Pages : 293
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Book Description
Magazine articles, news items, and self-improvement books tell us that our daily food choices – whether we opt for steak or vegetarian, a TV dinner or a sit-down meal – serve as bold statements about who we are as individuals. Acquired Tastes makes the case that our food habits say more about where we come from and who we would like to be. This intimate portrait of eating habits and attitudes towards food in over one hundred Canadian families in both rural and urban settings reveals that our food choices never solely reflect personal tastes. Age, gender, social class, ethnicity, health concerns, food availability, and political and moral concerns shape the meanings that families attach to food and their self-identities. They also influence how its members respond to social discourses on health, beauty, and the environment, a finding that has profound implications for public health campaigns.
Author: Peter Mayle
Publisher: Bantam
ISBN: 0553371835
Category : Travel
Languages : en
Pages : 258
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Book Description
In Acquired Tastes, Peter Mayle, the erudite sojourner and New York Times bestselling author of A Year in Provence, sets off once more, traveling the world in search of the very best life has to offer. Whether telling us where to buy the world’s best caviar or how to order a pair of thirteen-hundred-dollar custom-made shoes, advising us on the high cost of keeping a mistress in style or the pros and cons of households servants, he covers everything the well-heeled—and those vicariously so inclined—need to know to enjoy the good life. From gastronomy to matrimony, from the sartorial to the baronial, Acquired Tastes is Peter Mayle’s most delicious book yet—an irreverently spiced smorgasbord of rich dishes you’re sure to enjoy. Praise for Acquired Tastes “Mr. Mayle is a writer who never fails to entertain. If he were told to go forth and write about doorknobs, he would return with a witty, perceptive essay.”—The New York Times Book Review “One of the finest modern writers on matters that deal with taste.”—Craig Claiborne “Much, much fun—and best read with a magnum of Dom Pérignon and a four-pound tin of Beluga caviar.”—Kirkus Reviews “Witty and stylish . . . These hilarious essays are vintage Mayle.”—James Villas, author of The French Country Kitchen “This delightful celebration of the little (and not-so-little) extravagances that make life worth living scintillates with wit, brio and trenchant observations”—Publishers Weekly “Intriguing.”—Chicago Sun-Times
Author: Robert Palmatier
Publisher: Bloomsbury Publishing USA
ISBN: 0313002525
Category : Social Science
Languages : en
Pages : 486
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Book Description
Each of the more than seven hundred entries in the dictionary contains a description of the historical background of each of the two types of language, literal and nonliteral, and provides an explanation for the relationship between them. Wherever possible, dates of first record in English are provided, along with the bibliographical sources of these dates; and all of the works that record those terms and expressions are given in coded form as listed in the Key to Works Cited. A Guide to Reading the Entries illustrates the typical form of an entry by analyzing an example from the dictionary that introduces five nonliteral expressions, cites thirteen bibliographical sources, and refers the reader to three other relevant entries by means of cross-references. Following the dictionary proper is a Classification of Terms According to Source, in which nearly three hundred nonliteral terms and expressions are listed under the more than four hundred literal categories from which they derive.
Author: Olivia Parker
Publisher: Publifye AS
ISBN: 8233934194
Category : Science
Languages : en
Pages : 111
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Book Description
""How Taste Works"" explores the fascinating world of gustation, unraveling the complex interplay between biology, chemistry, and psychology that shapes our taste experiences. This comprehensive guide delves into three key aspects: taste perception physiology, flavor chemistry, and taste's role in human evolution and health. The book challenges common misconceptions and offers a fresh perspective on our interactions with food and flavor. Starting with the five basic tastes—sweet, sour, salty, bitter, and umami—the book progresses through cellular-level taste detection, explaining taste receptors and signal transduction pathways. It then examines flavor chemistry, discussing how volatile compounds and food preparation methods influence our taste perceptions. The book's unique approach combines scientific explanations with practical applications, such as how understanding taste chemistry can aid in developing healthier food products or treating eating disorders. Written in an accessible style, ""How Taste Works"" balances academic rigor with engaging narrative, making it valuable for students, food enthusiasts, and industry professionals alike. By incorporating recent research from molecular biology, neuroscience, and anthropology, the book provides a holistic view of taste's significance in human development and daily life, ultimately offering readers a new appreciation for this crucial sense.
Author: William McDougall
Publisher: Psychology Press
ISBN: 1317530403
Category : Psychology
Languages : en
Pages : 560
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Book Description
On its first publication in 1908 this pioneer book received immediate acclaim and was thought to have probably done more than any other single publication to stimulate study of the foundations of social behaviour. Professor McDougall was the most powerful advocate of an idealistic outlook on human life and activity, and his ideas continued to attract attention even when published in paperback form in 1960.
Author: Philip Ward
Publisher: Skyhorse
ISBN: 1620873362
Category : Reference
Languages : en
Pages : 495
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Book Description
Long before Snopes.com and Wikipedia, The Book of Common Fallacies set out to debunk popular beliefs and set the record straight. By tracking down the facts and citing experts in a multitude of fields, Philip Ward points out the senseless ideas that we have come to accept as fact. Newly updated with today’s common misconceptions and available as a single-volume paperback for the first time, The Book of Common Fallacies exposes the truth behind hundreds of commonly held false beliefs.
