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Author: Mariana Nuno Ruiz McEnroe
Publisher:
ISBN: 9781940322384
Category : All Souls' Day
Languages : en
Pages : 0
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Book Description
Dining with the Dead is an unforgettable cultural and culinary odyssey. Traditional, celebratory Mexican food is the soul of this one-of-a-kind cookbook. Make tamales, pozoles, pan de muerto, and many other festive, iconic dishes. Learn about altars, sugar skulls, and decorations. Unlock the essence of chiles, make scratch tortillas, and perfect the king of the moles. Highlights:? 112+ delicious recipes? 540+ beautiful and mouthwatering photos? 8 x 10-inch hardcover? Ingredients and how to find them and treat them? Numbered instructions? Photographic step-by-step instructions? Homemade foods, created from scratch? Crafting instructions included as well? Learn the origins of Día de Muertos? Learn about altars and ofrendas (offerings)? Venture into the night vigil at the cemetery in Mexico
Author: Mariana Nuno Ruiz McEnroe
Publisher:
ISBN: 9781940322384
Category : All Souls' Day
Languages : en
Pages : 0
Get Book Here
Book Description
Dining with the Dead is an unforgettable cultural and culinary odyssey. Traditional, celebratory Mexican food is the soul of this one-of-a-kind cookbook. Make tamales, pozoles, pan de muerto, and many other festive, iconic dishes. Learn about altars, sugar skulls, and decorations. Unlock the essence of chiles, make scratch tortillas, and perfect the king of the moles. Highlights:? 112+ delicious recipes? 540+ beautiful and mouthwatering photos? 8 x 10-inch hardcover? Ingredients and how to find them and treat them? Numbered instructions? Photographic step-by-step instructions? Homemade foods, created from scratch? Crafting instructions included as well? Learn the origins of Día de Muertos? Learn about altars and ofrendas (offerings)? Venture into the night vigil at the cemetery in Mexico
Author: Candi K. Cann
Publisher: University Press of Kentucky
ISBN: 0813174716
Category : Social Science
Languages : en
Pages : 208
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Book Description
Food has played a major role in funerary and memorial practices since the dawn of the human race. In the ancient Roman world, for example, it was common practice to build channels from the tops of graves into the crypts themselves, and mourners would regularly pour offerings of food and drink into these conduits to nourish the dead while they waited for the afterlife. Funeral cookies wrapped with printed prayers and poems meant to comfort mourners became popular in Victorian England; while in China, Japan, and Korea, it is customary to offer food not only to the bereaved, but to the deceased, with ritual dishes prepared and served to the dead. Dying to Eat is the first interdisciplinary book to examine the role of food in death, bereavement, and the afterlife. The contributors explore the phenomenon across cultures and religions, investigating topics including tombstone rituals in Buddhism, Catholicism, and Shamanism; the role of death in the Moroccan approach to food; and the role of funeral casseroles and church cookbooks in the Southern United States. This innovative collection not only offers food for thought regarding the theories and methods behind these practices but also provides recipes that allow the reader to connect to the argument through material experience. Illuminating how cooking and corpses both transform and construct social rituals, Dying to Eat serves as a fascinating exploration of the foodways of death and bereavement.
Author: Michael Hebb
Publisher: Hachette UK
ISBN: 0738235318
Category : Self-Help
Languages : en
Pages : 256
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Book Description
For readers of Being Mortal and When Breath Becomes Air, the acclaimed founder of Death over Dinner offers a practical, inspiring guide to life's most difficult yet important conversation. Of the many critical conversations we will all have throughout our lifetime, few are as important as the ones discussing death—and not just the practical considerations, such as DNRs and wills, but what we fear, what we hope, and how we want to be remembered. Yet few of these conversations are actually happening. Inspired by his experience with his own father and countless stories from others who regret not having these conversations, Michael Hebb cofounded Death Over Dinner—an organization that encourages people to pull up a chair, break bread, and really talk about the one thing we all have in common. Death Over Dinner has been one of the most effective end-of-life awareness campaigns to date; in just three years, it has provided the framework and inspiration for more than a hundred thousand dinners focused on having these end-of-life conversations. As Arianna Huffington said, "We are such a fast-food culture, I love the idea of making the dinner last for hours. These are the conversations that will help us to evolve." Let's Talk About Death (over Dinner) offers keen practical advice on how to have these same conversations—not just at the dinner table, but anywhere. There's no one right way to talk about death, but Hebb shares time—and dinner—tested prompts to use as conversation starters, ranging from the spiritual to the practical, from analytical to downright funny and surprising. By transforming the most difficult conversations into an opportunity, they become celebratory and meaningful—ways that not only can change the way we die, but the way we live.
Author: Kenneth L. Ames
Publisher:
ISBN: 1566393337
Category : History
Languages : en
Pages : 280
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Book Description
In this provocative look at Victorian America, Kenneth Ames explores the minds of Victorians by examining some of their most distinctive and fascinating creations. Featuring five once-prominent home furnishings, he reconstructs a vanished culture and demonstrates the centrality of the artifact to historical understanding. Richly illustrated with photographs of surviving objects as well as images from a wide variety of period sources, the five essays discuss specific pieces—hallstands, sideboards, embroidered mottoes, parlor organs, and seating furniture—within the context of broader cultural issues and concerns. Ames reveals not only the major outlines of Victorian culture but also the conflicts and tensions deep within that culture. An extraordinary proliferation of goods characterizes the Victorian world. Throughout the study, Ames considers the relationship of some of these household objects to issues of class, gender, and place. For example, the importance of public image was dramatized by the rituals of the front hall in Victorian homes: its placement within the house, the massive hallstand with its receptacles for calling cards and umbrellas, accommodations for temporary and usually uncomfortable seating. The dining room was a shrine to the notion of "man's" dominion over nature—each elaborately carved sideboard displayed a frieze of slaughtered game and harvested vegetation. Parlor organs, a blending of the sacred and the profane, provided an occasion to display feminine accomplishment and to symbolize the role of the bourgeois Christian lady. Ames also discusses how the prevailing class and gender hierarchy was echoed in the posture of seating furniture and its arrangement. The author is one of the premier interpreters of Victorian culture in America. His witty, provocative, and irreverent commentary on the "quaint" fixtures of the Victorian household will fascinate scholars, antique buffs, and collectors on nostalgia. Author note: Kenneth L. Ames is Chief of Historical and Anthropological Surveys at the New York State Museum and was formerly Chair of the Office of Advanced Studies at the Winterthur Museum.
Author: Mel Gordon
Publisher: National Geographic Books
ISBN: 190722226X
Category : Performing Arts
Languages : en
Pages : 0
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Book Description
Three idiosyncratically macabre cabaret-restaurants in Monmartre, each with its own grotesque portrayal of the afterworlds of Hell, Heaven, and Nothingness. From 1892 until 1954, three cabaret-restaurants in the Montmartre district of Paris captivated tourists with their grotesque portrayals of death in the afterworlds of Hell, Heaven, and Nothingness. Each had specialized cuisines and morbid visual displays with flashes of nudity and shocking optical illusions. These cabarets were considered the most curious and widely featured amusements in the city. Entrepreneurs even hawked graphic postcards of their ironic spectacles and otherworldly interiors. Cabarets of Death documents the dinner shows, the character interactions with guests, and the theatrical goings-on in these unique establishments. Presenting original images and drawings from contemporary journals, postcards, tourist brochures, and menus, Mel Gordon leads a tour of these idiosyncratically macabre institutions, and grants us unique access to a form of popular spectacle now gone.
Author: Catherine Mary Draycott
Publisher:
ISBN: 9789042932517
Category : Art, Ancient
Languages : en
Pages : 0
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Book Description
This book brings together papers covering a wide range of regions and periods, from Italy to China, and Old Kingdom Egypt to the Roman Empire, all focusing on the interpretation of banqueting imagery in funerary contexts. The papers largely concentrate on pictorial depictions of banqueting and/or food offerings and how they might be understood in such settings, although some papers consider tomb deposits and furnishings. Traditionally, three main interpretative paradigms have been employed in 'deciphering' such images: 1) they represent wordly activities, either quotidien or idealised, 2) they represent an imagined pleasant afterlife (and therefore evidence this belief) and 3) they represent funerary or mortuary rites. Such interpretations have been challenged by scholarship that refutes the validity of these strict, divisive categories, but in concentrating on social structures embedded in the images, has tended to eschew potential eschatological aspects of meaning. Collectively, the papers here reconsider this matter, making significant contributions to discussions of ambiguity, agency, interaction, performance, the issue of 'meaning, ' and the various ways in which images can be approached and used
Author: Sara Rosett
Publisher: Sara Rosett
ISBN:
Category : Fiction
Languages : en
Pages : 226
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Book Description
Good houseguests don’t get accused of murder . . . Kate Sharp loves the perks of her location scout profession. When she fills in for a researcher at a Regency-themed English house party, she’s looking forward to indulging in the posh atmosphere of tea on the lawn and elegant candlelight dinners, but when the guest next-door is murdered in a locked room, Kate becomes the prime suspect. As she turns her attention to the guests, the staff, and the owners, Kate must unlock the mystery and uncover the murderer before she’s arrested for a crime she didn’t commit. Death in a Stately Home is the third installment in the Murder on Location collection, a series of British cozy mysteries. If you love engaging characters, compelling British detective mysteries, the works of Jane Austen, and vivid locations that transport you to another place, then you’ll love Sara Rosett’s latest whodunit. Buy Death in a Stately Home to escape into another Kate Sharp mystery today! MURDER ON LOCATION SERIES: Book One - Death in the English Countryside Book Two - Death in an English Cottage Book Three - Death in a Stately Home Book Four - Death in an Elegant City Book Five - Menace at the Christmas Market (Novella) Book Six - Death in an English Garden Book Seven - Death at an English Wedding Have you read Sara Rosett’s other mystery series? If you like historical mysteries with lady detectives, check out the HIGH SOCIETY LADY DETECTIVE mystery series. If you like travel with your mystery, check out the ON THE RUN INTERNATIONAL MYSTERIES.
Author: Melanie Dunea
Publisher: A&C Black
ISBN: 9780747594116
Category : Cooking
Languages : en
Pages : 232
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Book Description
The Aristocrats meets Vanity Fair in this stunning celebration of the world's most famous chefs.
Author: Rudolph Chelminski
Publisher: Penguin
ISBN: 1101216689
Category : Cooking
Languages : en
Pages : 428
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Book Description
An unforgettable portrait of France’s legendary chef, and the sophisticated, unforgiving world of French gastronomy Bernard Loiseau was one of only twenty-five French chefs to hold Europe’s highest culinary award, three stars in the Michelin Red Guide, and only the second chef to be personally awarded the Legion of Honor by a head of state. Despite such triumphs, he shocked the culinary world by taking his own life in February 2003. TheGaultMillau guidebook had recently dropped its ratings of Loiseau’s restaurant, and rumors swirled that he was on the verge of losing a Michelin star (a prediction that proved to be inaccurate). Journalist Rudolph Chelminski, who befriended Loiseau three decades ago and followed his rise to the pinnacle of French restaurateurs, now gives us a rare tour of this hallowed culinary realm. The Perfectionist is the story of a daydreaming teenager who worked his way up from complete obscurity to owning three famous restaurants in Paris and rebuilding La Côte d’Or, transforming a century-old inn and restaurant that had lost all of its Michelin stars into a luxurious destination restaurant and hotel. He started a line of culinary products with his name on them, appeared regularly on television and in the press, and had a beautiful, intelligent wife and three young children he adored—Bernard Loiseau seemed to have it all. An unvarnished glimpse inside an echelon filled with competition, culture wars, and impossibly high standards, The Perfectionist vividly depicts a man whose energy and enthusiasm won the hearts of staff and clientele, while self-doubt and cut-throat critics took their toll.
Author: Alison Roman
Publisher: Clarkson Potter
ISBN: 0451497015
Category : Cooking
Languages : en
Pages : 322
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Book Description
NEW YORK TIMES BESTSELLER • The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food and the permission to be imperfect. “Enemy of the mild, champion of the bold, Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.”—Julia Moskin, The New York Times IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • The Washington Post • San Francisco Chronicle • BuzzFeed • The Guardian • Food Network An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, any day of the week. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating. Praise for Nothing Fancy “[Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.”—Food52 “[Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.”—Grub Street
