Dining with Marcel Proust PDF Download
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Author: Shirley King
Publisher: Bison Books
ISBN: 9780803278264
Category : Cooking
Languages : en
Pages : 0
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Book Description
A collection of recipes representing the best of classical French cuisine from Proust's belle epoque, combining practical instruction with quotations from Proust's works and rich illustrations.
Author: Shirley King
Publisher: Bison Books
ISBN: 9780803278264
Category : Cooking
Languages : en
Pages : 0
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Book Description
A collection of recipes representing the best of classical French cuisine from Proust's belle epoque, combining practical instruction with quotations from Proust's works and rich illustrations.
Author: Anne Borrel
Publisher: Random House (NY)
ISBN: 9780679418092
Category : Cooking
Languages : en
Pages : 192
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Book Description
Provides a visual gastronomic tour of fin-de-siecle Paris, based on the life and work of Marcel Proust, with recipes adapted for the modern kitchen from period dishes
Author: Shirley King
Publisher: Bison Books
ISBN: 9780803278264
Category : Cooking
Languages : en
Pages : 0
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Book Description
A collection of recipes representing the best of classical French cuisine from Proust's belle epoque, combining practical instruction with quotations from Proust's works and rich illustrations.
Author: Sebastian Groes
Publisher: Springer
ISBN: 1137520582
Category : Literary Criticism
Languages : en
Pages : 417
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Book Description
This book maps and analyses the changing state of memory at the start of the twenty-first century in essays written by scientists, scholars and writers. It recontextualises memory by investigating the impact of new conditions such as the digital revolution, climate change and an ageing population on our world.
Author: Anka Muhlstein
Publisher: Other Press, LLC
ISBN: 1590514742
Category : Biography & Autobiography
Languages : en
Pages : 197
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Book Description
“Tell me where you eat, what you eat, and at what time you eat, and I will tell you who you are. ”This is the motto of Anka Muhlstein’s erudite and witty book about the ways food and the art of the table feature in Honoré de Balzac’s The Human Comedy. Balzac uses them as a connecting thread in his novels, showing how food can evoke character, atmosphere, class, and social climbing more suggestively than money, appearances, and other more conventional trappings. Full of surprises and insights, Balzac’s Omelet invites you to taste anew Balzac’s genius as a writer and his deep understanding of the human condition, its ambitions, its flaws, and its cravings.
Author: Marcel Proust
Publisher: Simon and Schuster
ISBN: 1941701507
Category : Art
Languages : en
Pages : 63
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Book Description
Chardin and Rembrandt is an unfinished essay written around 1895 by Marcel Proust. Oft overlooked in Prousts illustrious writing career, this book is a newly translated version by David Zwirner Books as one of the first two entries in its ekphrasis series. This essay is a literary experiment in which an unnamed narrator gives advice to a young man suffering from melancholy, taking him on an imaginary tour through the Louvre where his readings of Chardin imbue the everyday world with new meaning, and his ruminations on Rembrandt take his melancholic pupil beyond the realm of mere objects.
Author:
Publisher: U of Nebraska Press
ISBN: 9780803278271
Category : Cooking
Languages : en
Pages : 292
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Book Description
Inspired by references to the ?delicious books of Pampille? in Proust?s Remembrance of Things Past, the veteran cookbook author Shirley King adapted this gastronomic gem of a book for the modern American kitchen. Marthe Daudet (1878?1960) was Pampille, and her book Les Bons Plats de France, originally published in 1919, is still regarded as a classic in France. Her intriguing mix of charming writing, insightful wit, and wonderful, authentic recipes makes this a travelogue as well as a useful cookbook. While remaining faithful to Pampille?s language and work, King has updated the recipes when necessary to make them practical for modern cooks.
Author: Shirley King
Publisher:
ISBN:
Category : Cookery, French
Languages : en
Pages : 160
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Book Description
Author: Maryanne Wolf
Publisher: HarperCollins
ISBN: 0062010638
Category : Education
Languages : en
Pages : 340
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Book Description
“Wolf restores our awe of the human brain—its adaptability, its creativity, and its ability to connect with other minds through a procession of silly squiggles.” — San Francisco Chronicle How do people learn to read and write—and how has the development of these skills transformed the brain and the world itself ? Neuropsychologist and child development expert Maryann Wolf answers these questions in this ambitious and provocative book that chronicles the remarkable journey of written language not only throughout our evolution but also over the course of a single child’s life, showing why a growing percentage have difficulty mastering these abilities. With fascinating down-to-earth examples and lively personal anecdotes, Wolf asserts that the brain that examined the tiny clay tablets of the Sumerians is a very different brain from the one that is immersed in today’s technology-driven literacy, in which visual images on the screen are paving the way for a reduced need for written language—with potentially profound consequences for our future.
Author: Adam Gopnik
Publisher: Knopf Canada
ISBN: 0307399036
Category : Social Science
Languages : en
Pages : 291
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Book Description
Transplanted Canadian, New Yorker writer and author of Paris to the Moon, Gopnik is publishing this major new work of narrative non-fiction alongside his 2011 Massey Lecture. An illuminating, beguiling tour of the morals and manners of our present food manias, in search of eating's deeper truths, asking "Where do we go from here?" Never before have so many North Americans cared so much about food. But much of our attention to it tends towards grim calculation (what protein is best? how much?); social preening ("I can always score the last reservation at xxxxx"); or graphic machismo ("watch me eat this now"). Gopnik shows we are not the first food fetishists but we are losing sight of a timeless truth, "the table comes first": what goes on around the table matters as much to life as what we put on the table: families come together (or break apart) over the table, conversations across the simplest or grandest board can change the world, pain and romance unfold around it--all this is more essential to our lives than the provenance of any zucchini or the road it travelled to reach us. Whatever dilemmas we may face as omnivores, how not what we eat ultimately defines our society. Gathering people and places drawn from a quarter century's reporting in North America and France, The Table Comes First marks the beginning a new conversation about the way we eat now.
