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Author: Mark Kurlansky
Publisher: Penguin
ISBN: 1594484880
Category : Fiction
Languages : en
Pages : 289
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Book Description
All-new stories about the food we share, love, and fight over from the national bestselling author of Cod and Salt. In these linked stories, Mark Kurlansky reveals the bond that can hold people together, tear them apart, or make them become vegan: food. Through muffins or hot dogs, an indigenous Alaskan fish soup, a bean curd Thanksgiving turkey or potentially toxic crème brulee, a rotating cast of characters learns how to honor the past, how to realize you're not in love with someone any more, and how to forgive. These women and men meet and eat and love, leave and drink and in the end, come together in Seattle as they are as inextricably linked with each other as they are with the food they eat and the wine they drink. Kurlansky brings a keen eye and unerring sense of humanity to these stories. And throughout, his love and knowledge of food shows just how important a role what we eat plays in our lives.
Author: Mark Kurlansky
Publisher: Penguin
ISBN: 1594484880
Category : Fiction
Languages : en
Pages : 289
Get Book Here
Book Description
All-new stories about the food we share, love, and fight over from the national bestselling author of Cod and Salt. In these linked stories, Mark Kurlansky reveals the bond that can hold people together, tear them apart, or make them become vegan: food. Through muffins or hot dogs, an indigenous Alaskan fish soup, a bean curd Thanksgiving turkey or potentially toxic crème brulee, a rotating cast of characters learns how to honor the past, how to realize you're not in love with someone any more, and how to forgive. These women and men meet and eat and love, leave and drink and in the end, come together in Seattle as they are as inextricably linked with each other as they are with the food they eat and the wine they drink. Kurlansky brings a keen eye and unerring sense of humanity to these stories. And throughout, his love and knowledge of food shows just how important a role what we eat plays in our lives.
Author: Lauren Groff
Publisher: Hachette+ORM
ISBN: 1401396372
Category : Fiction
Languages : en
Pages : 228
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Book Description
“Richly conceived, finely detailed stories . . . of smart, daring women who are in search of, in thrall to, or disillusioned by love” (Booklist). “Nine wildly unique, exquisitely symphonic tales, full of beauty, tragedy, and the sudden horror of shocking images—this is Groff’s gift to readers. And what a gift it is.” —Library Journal From Lauren Groff, author of the critically acclaimed and New York Times bestselling novel Fates and Furies, comes Delicate Edible Birds, one of the most striking short fiction debuts in years. Here are nine stories of astonishing insight and variety, each revealing a resonant drama within the life of a twentieth-century American woman. “[An] innovative and beautifully written collection that covers a wide swath of humanity, from east coast resort towns, to the early twentieth century flu epidemic, to WWII Europe.” —Publishers Weekly “Tales of ordinary transformations and everyday occurrences are made magical in a collection of nine stories by Groff. . . . Groff’s skill makes commonplace occurrences seem compelling.” —Kirkus Reviews
Author: Mark Kurlansky
Publisher: Vintage Canada
ISBN: 030736979X
Category : History
Languages : en
Pages : 490
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Book Description
From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.
Author: Gina Louise Hunter
Publisher: Reaktion Books
ISBN: 1789144477
Category : Cooking
Languages : en
Pages : 177
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Book Description
From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles, butterflies, grasshoppers, and grubs of many kinds, with stories that highlight traditional methods of insect collection, preparation, consumption, and preservation. But we not only encounter the culinary uses of creepy-crawlies across many cultures. We also learn of the potential of insects to alleviate global food shortages and natural resource overexploitation, as well as the role of world-class chefs in making insects palatable to consumers in the West.
Author: Mark Riddaway
Publisher: Hodder Paperbacks
ISBN: 9781529349733
Category :
Languages : en
Pages : 0
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Book Description
One of The Times Books of the Year 2020 _____________ 'Fascinating and entertaining - a pleasure to read.' Claudia Roden As a nation of food-lovers we have been munching on fruit and veg, drinking tea and coffee and adorning our dishes with oils and spices for generations, but have you ever stopped to wonder how our most beloved foods came to be the way they are now? In this series of enlightening and highly entertaining essays, award-winning food writer Mark Riddaway travels back through the centuries to tell the fascinating, surprising and often downright bizarre stories of some of the everyday ingredients found at London's Borough Market. Discover how the strawberries we eat today had their roots in a clandestine trip to South America by a French spy whose surname happened to be Strawberry, why three-quarters of Britain's late-18th-century intake of tea was sold on the black market, and what Sigmund Freud found so fascinating about eel genitalia. From the humble apples and onions that we've grown on these shores for centuries, to more exotic ingredients like cinnamon and bananas that travel from across the world to finesse our food, Borough Market: Edible Histories offers a chance to digest the charming stories behind every last morsel.
Author: Tom Standage
Publisher: Bloomsbury Publishing USA
ISBN: 0802719910
Category : Social Science
Languages : en
Pages : 286
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Book Description
A lighthearted chronicle of how foods have transformed human culture throughout the ages traces the barley- and wheat-driven early civilizations of the near East through the corn and potato industries in America.
Author: Jennifer Vogel Bass
Publisher: Macmillan
ISBN: 1626722846
Category : Juvenile Nonfiction
Languages : en
Pages : 16
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Book Description
Now available board book With a combination of unusual foods and a kaleidoscope of colors, this concept book shows that not all foods have to look the same way. A banana can be red, broccoli can be purple, and cherries can be yellow and still taste just as delicious.
Author: Mary Newman
Publisher: Reaktion Books
ISBN: 1780236840
Category : Cooking
Languages : en
Pages : 166
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Book Description
Most of us like to look at them, but why on earth would anyone want to eat them? As Constance L. Kirker and Mary Newman show in this book, however, flowers have a long history as a tasty ingredient in a variety of cuisines. The Greeks, Romans, Persians, Ottomans, Mayans, Chinese, and Indians all knew how to cook with them for centuries, and today contemporary chefs use them to add something special to their dishes. Edible Flowers is the fascinating history of how flowers have been used in cooking, from ancient Greek dishes to the today’s molecular gastronomy and farm-to-table restaurants. Looking at flowers’ natural qualities: their unique and beautiful appearance, their pungent fragrance, and their surprisingly good taste, Kirker and Newman proffer a bouquet of dishes—from soups to stews to desserts to beverages—that use them in interesting ways. Tying this culinary history into a larger cultural one, they show how flowers’ cultural, symbolic, and religious connotations have added value and meaning to dishes in daily life and special occasions. From fried squash blossoms to marigold dressings, this book rediscovers the flower not just as something beautiful but as something absolutely delicious.
Author: Wendy C. Hodgson
Publisher: University of Arizona Press
ISBN: 0816532834
Category : Cooking
Languages : en
Pages : 332
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Book Description
Winner of the Society for Economic Botany's Mary W. Klinger Book Award, this volume presents information on nearly 540 edible plants used by people of more than fifty traditional cultures of the Sonoran Desert and peripheral areas. Drawing on thirty years of research, Wendy Hodgson has synthesized the widely scattered literature and added her own experiences to create an exhaustive catalog of desert plants and their many and varied uses. Accessible to general readers, this book is an invaluable compendium for anyone interested in the desert's hidden bounty.
Author: Alison Tyler
Publisher:
ISBN: 9781576123133
Category : Fiction
Languages : en
Pages : 108
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Book Description
I asked the writers in this collection to share their recipes of seduction: Vida Bailey: There are some foods that bypass my taste buds and seem to affect a deeper place in me-Indian food, coriander, pumpkin pie. Food is something we share an enjoyment of on the same level as we share an enjoyment of sex. We worry about its preparation. We serve it up with pride, as an offer of love, of thanks, of seduction. To have someone cook for you is to be given a gift of being looked after, and the gift of their vulnerability and hope at the same time. Jax Baynard: Food and sex are both life-sustaining. We are a little confused in this society. We think it's about money and possessions. But if the money and the possessions are all you have, you aren't doing that well. I've had a few run-ins with the money. It's not always a pretty picture, though of course it is always seductive. Shanna Germain: This story got its start the year I worked at a farmers' market. I rode my bike there early every week to set the place up-it was just me, the farmers and all of the berries, cherries, melons and tomatoes. Between the sweat and the dew, we all glistened in those pre-dawn hours, and it always felt like a magic, sensual place of hands and bodies and food and hunger. In this story, I wanted to capture the inherent sensuality of that time and experience, to explore the what-might-have-beens. Sommer Marsden: My mother told me to never play with my food. I've never been a very good listener. Thank goodness because some lovely locally grown carrots gave me very dirty ideas for my very dirty story. N.T. Morley: Partially because it's what sells and partially because it is my own favorite dynamic, I write about male dominants and female submissives a lot, with female-female domination scenes thrown in. This never gets tiresome to me because I love it, but I occasionally need to keep my chops up and write about submissive men and dominant women. "Early Girl and the Cherokee Purple" is also a variation for me in that it inhabits much more of a realistic world than most of my novels, so it was fun to write for that reason. I hope readers enjoy it. Merry Stanshall: Oh, it is a true story. But don't tell my husband (discreet titters). He might not think it's as amusing as I do. Sophia Valenti: When I was in college, a tall lithe blonde girl who I barely knew invited me to a party at her place. It wasn't an elegant affair, or even a housewarming party as in my story here. It was more of a ragtag all-night rave in a Lower East Side squat-albeit a decently furnished one with utilities. When I asked what I could bring, she did indeed request honey, so that was my inspiration for "Home Sweet Home." What actually happened that night? Well, I'll leave that up to your imagination. Aisling Weaver: I originally wrote "Steak" in response to a hashtag challenge on Twitter. The point being to write a piece based on the word given. The other challenge was to make it a flash piece, to deliver something hot and short in a short span. It's taken some practice to get to that point, but I'm getting better! Food and sex have always gone together in my mind. Eating should be a sensual experience, and as such flows easily into sharing pleasures of a different sort with a lover. Read these stories with a mate, over a gourmet meal, at a fast food joint, with a Mai Tai in hand, at your favorite bistro, sipping a shot in the dark, dipping a fry in Heinz 57, in your own foodie way. What I'm trying to say is that there is no correct recipe for pleasure. That's the way I cook, anyway. A pinch of this. A dab of that. I make up the recipe as I go along. Now, will somebody pass the salt? My margarita's all naked. Salut! XXX, Alison Tyler
