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Author: Warren James Belasco
Publisher: Pantheon
ISBN:
Category : Business & Economics
Languages : en
Pages : 328
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Book Description
An update of the Pantheon Books edition of 1989. Annotation copyright by Book News, Inc., Portland, OR
Author: Warren James Belasco
Publisher: Pantheon
ISBN:
Category : Business & Economics
Languages : en
Pages : 328
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Book Description
An update of the Pantheon Books edition of 1989. Annotation copyright by Book News, Inc., Portland, OR
Author: M. Pilar Opazo
Publisher: Columbia University Press
ISBN: 0231541635
Category : Social Science
Languages : en
Pages : 336
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Book Description
The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to "molecular" or "techno-emotional" cooking and made creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into sensational reality. People traveled from all over the world—if they could secure a reservation during its six months of operation—to experience the wonder that chef Ferran Adrià and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli's business model proved unsustainable. The restaurant converted to a foundation in 2011, and is working hard on its next revolution. Will elBulli continue to innovate? What must an organization do to create something new? Appetite for Innovation is an organizational analysis of elBulli and the nature of innovation. Pilar Opazo joined elBulli's inner circle as the restaurant transitioned from a for-profit business to its new organizational model. In this book, she compares this moment to the culture of change that first made elBulli famous, and then describes the novel forms of communication, idea mobilization, and embeddedness that continue to encourage the staff to focus and invent as a whole. She finds that the successful strategies employed by elBulli are similar to those required for innovation in art, music, business, and technology, proving the value of the elBulli model across organizations and industries.
Author: Diana Henry
Publisher: Hachette UK
ISBN: 1784723320
Category : Cooking
Languages : en
Pages : 336
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Book Description
What happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia. In her year of good eating, Diana lost weight, but this was about much more than weight loss - lead by taste, it was about discovering a healthier, fresher way of eating. From a Cambodian salad of shrimps, grapefruit, toasted coconut, and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavor, with goodness and with color. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food that nourishes body and soul.
Author: Warren J. Belasco
Publisher: Cornell University Press
ISBN: 0801471265
Category : Social Science
Languages : en
Pages : 344
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Book Description
In this engaging inquiry, originally published in 1989 and now fully updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the 1960s, the subsequent success of mainstream businesses in turning granola, herbal tea, and other "revolutionary" foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods. From reviews of the previous edition: "Although Red Zinger never became our national drink, food and eating changed in America as a result of the social revolution of the 1960s. According to Warren Belasco, there was political ferment at the dinner table as well as in the streets. In this lively and intelligent mixture of narrative history and cultural analysis, Belasco argues that middle-class America eats differently today than in the 1950 because of the way the counterculture raised the national consciousness about food."—Joan Jacobs Brumberg, The Nation "This book documents not only how cultural rebels created a new set of foodways, brown rice and all, but also how American capitalists commercialized these innovations to their own economic advantage. Along the way, the author discusses the significant relationship between the rise of a 'countercuisine' and feminism, environmentalism, organic agriculture, health consciousness, the popularity of ethnic cuisine, radical economic theory, granola bars, and Natural Lite Beer. Never has history been such a good read!"—The Digest: A Review for the Interdisciplinary Study of Food "Now comes an examination of... the sweeping change in American eating habits ushered in by hippiedom in rebellion against middle-class America.... Appetite for Change tells how the food industry co-opted the health-food craze, discussing such hip capitalists as the founder of Celestial Seasonings teas; the rise of health-food cookbooks; how ethnic cuisine came to enjoy new popularity; and how watchdog agencies like the FDA served, arguably, more often as sleeping dogs than as vigilant ones."—Publishers Weekly "A challenging and sparkling book.... In Belasco's analysis, the ideology of an alternative cuisine was the most radical thrust of the entire counterculture and the one carrying the most realistic and urgently necessary blueprint for structural social change."—Food and Foodways "Here is meat, or perhaps miso, for those who want an overview of the social and economic forces behind the changes in our food supply.... This is a thought-provoking and pioneering examination of recent events that are still very much part of the present."—Tufts University Diet and Nutrition Letter
Author: Michele Simon
Publisher: Nation Books
ISBN: 9781560259329
Category : Health & Fitness
Languages : en
Pages : 416
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Book Description
The United States is currently embroiled in a national debate over the growing public health crisis caused by poor diet. People are starting to ask who is to blame and how can we fix the problem, especially among children. Major food companies are responding with a massive public relations campaign. These companies, including McDonald's, Coca-Cola, Kraft, and General Mills, are increasingly on the defensive. In response, they pretend to sell healthier food and otherwise position themselves as "part of the solution." Yet they continue to lobby against commonsense nutrition policies. Appetite for Profit exposes this hypocrisy and explains how to fight back by offering reliable resources. Readers will learn how to spot the PR and how to organize to improve food in schools and elsewhere. For the first time, author Michele Simon explains why we cannot trust food corporations to "do the right thing." She describes the local battles of going up against the powerful food lobbies and offers a comprehensive guide to the public relations, front groups, and lobbying tactics that food companies employ to trick the American public. Simon also provides an entertaining glossary that explains corporate rhetoric, including phrases like "better-for-you foods" and "frivolous lawsuit."
Author: Dr Helen McCarthy
Publisher: Collins & Brown
ISBN: 1911641131
Category : Health & Fitness
Languages : en
Pages : 246
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Book Description
This self-help book is for people who have gained weight because they have lost touch with using natural hunger and fullness signals to guide their eating. As seen on Channel 4’s ‘Don’t Diet, Lose Weight', Dr Helen McCarthy shows you how to relearn to eat in tune with your body, whilst still eating your favourite foods, taking one manageable step at a time. It is the antithesis to ‘going on a diet’. It is also the antidote to ‘clean eating’, as you eat what you already, and have always, loved instead of a prescribed set of acceptable foods. The unique position of The Appetite Doctor’s appetite retraining programme is that it bridges biology and psychology and puts the focus on specific habit change, all while taking into account the natural resistance we have to making changes. It teaches you how to work with, not against, your body. This book contains the following chapters: 1. A New Approach to Weight Loss 2. The Appetite System – an overview of the science behind your taste buds and digestion, introducing Dr McCarthy’s concept of the Appetite Pendulum. 3. The Psychology of Eating and Appetite 4. Stop Eating When You’re Full 5. Establish a New Routine 6. Tackle Your Saboteurs 7. Wait Until You’re Definitely Hungry 8. Stop Emotional Eating 9. Know What to Eat 10. Maintain Your New Weight.
Author: Steve Knopper
Publisher: Simon and Schuster
ISBN: 1416594558
Category : Music
Languages : en
Pages : 321
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Book Description
For the first time, Appetite for Self-Destruction recounts the epic story of the precipitous rise and fall of the recording industry over the past three decades, when the incredible success of the CD turned the music business into one of the most glamorous, high-profile industries in the world -- and the advent of file sharing brought it to its knees. In a comprehensive, fast-paced account full of larger-than-life personalities, Rolling Stone contributing editor Steve Knopper shows that, after the incredible wealth and excess of the '80s and '90s, Sony, Warner, and the other big players brought about their own downfall through years of denial and bad decisions in the face of dramatic advances in technology. Big Music has been asleep at the wheel ever since Napster revolutionized the way music was distributed in the 1990s. Now, because powerful people like Doug Morris and Tommy Mottola failed to recognize the incredible potential of file-sharing technology, the labels are in danger of becoming completely obsolete. Knopper, who has been writing about the industry for more than ten years, has unparalleled access to those intimately involved in the music world's highs and lows. Based on interviews with more than two hundred music industry sources -- from Warner Music chairman Edgar Bronfman Jr. to renegade Napster creator Shawn Fanning -- Knopper is the first to offer such a detailed and sweeping contemporary history of the industry's wild ride through the past three decades. From the birth of the compact disc, through the explosion of CD sales in the '80s and '90s, the emergence of Napster, and the secret talks that led to iTunes, to the current collapse of the industry as CD sales plummet, Knopper takes us inside the boardrooms, recording studios, private estates, garage computer labs, company jets, corporate infighting, and secret deals of the big names and behind-the-scenes players who made it all happen. With unforgettable portraits of the music world's mighty and formerly mighty; detailed accounts of both brilliant and stupid ideas brought to fruition or left on the cutting-room floor; the dish on backroom schemes, negotiations, and brawls; and several previously unreported stories, Appetite for Self-Destruction is a riveting, informative, and highly entertaining read. It offers a broad perspective on the current state of Big Music, how it got into these dire straits, and where it's going from here -- and a cautionary tale for the digital age.
Author: Noel Riley Fitch
Publisher: Anchor
ISBN: 0385493835
Category : Biography & Autobiography
Languages : en
Pages : 605
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Book Description
Describes the life and career of the French chef and television personality, from her wealthy childhood in California and married years in France to her successful cooking show in the United States
Author: Ian King
Publisher: HarperCollins
ISBN: 0062688898
Category : History
Languages : en
Pages : 543
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Book Description
“King brings an informative voice that will enlighten all fans of rock music in its many permutations. This encyclopedia of rock is sure to spark many heated conversations.” — Publishers Weekly “Recommended to all interested in the history of rock music, those looking for new music recommendations, and anyone who wants to improve their rock and roll vocabulary.” — Library Journal “Works as casual reading, a handy reference tool, inspiration for listeners stuck in a musical rut, and a welcome addition to library music collections.” — Booklist
Author: Warren James Belasco
Publisher: Univ of California Press
ISBN: 0520250354
Category : Business & Economics
Languages : en
Pages : 396
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Book Description
"Warren Belasco is a witty, wonderfully observant guide to the hopes and fears that every era projects onto its culinary future. This enlightening study reads like time-travel for foodies."—Laura Shapiro, author of Something From the Oven: Reinventing Dinner in 1950s America "In his insightful look at human imaginings about their food and its future sufficiency, Warren Belasco makes use of everything from academic papers, films, and fiction to journalism, advertising and world’s fairs to trace a pattern of public concern over two centuries. His wide-ranging scholarship humbles all would-be futurists by reminding us that ours is not the first generation, nor is it likely to be the last, to argue inconclusively about whether we can best feed the world with more spoons, better manners or a larger pie. Truly painless education; a wonderful read!"—Joan Dye Gussow, author This Organic Life "Warren Belasco serves up an intellectual feast, brilliantly dissecting two centuries of expectations regarding the future of food and hunger. Meals to Come provides an essential guide to thinking clearly about the worrisome question as to whether the world can ever be adequately and equitably fed."—Joseph J. Corn, co-author of Yesterday's Tomorrows: Past Visions of the American Future "This astute, sly, warmly human critique of the basic belly issues that have absorbed and defined Americans politically, socially, and economically for the past 200 years is a knockout. Warren Belasco’s important book, crammed with knowledge, is absolutely necessary for an understanding of where we are now."—Betty Fussell, author of My Kitchen Wars
