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Author: Alexander Theroux
Publisher: Fantagraphics Books
ISBN: 1606999761
Category : Biography & Autobiography
Languages : en
Pages : 793
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Book Description
Britney Spears loathes meatloaf and “all lumpy stuff.” Arturo Toscanini hated fish. Ayn Rand despised salads. Alexander Theroux’s Einstein’s Beets is a study of the world of food and food aversions. The novelist and poet probes the secret and mysterious attitudes of hundreds of people―mostly famous and well-known―toward eating and dining out, hilariously recounting tales of confrontation and scandalous alienation: it contains gossip, confession, embarrassment, and perceptive observations.
Author: Alexander Theroux
Publisher: Fantagraphics Books
ISBN: 1606999761
Category : Biography & Autobiography
Languages : en
Pages : 793
Get Book Here
Book Description
Britney Spears loathes meatloaf and “all lumpy stuff.” Arturo Toscanini hated fish. Ayn Rand despised salads. Alexander Theroux’s Einstein’s Beets is a study of the world of food and food aversions. The novelist and poet probes the secret and mysterious attitudes of hundreds of people―mostly famous and well-known―toward eating and dining out, hilariously recounting tales of confrontation and scandalous alienation: it contains gossip, confession, embarrassment, and perceptive observations.
Author: Robert L. Wolke
Publisher: W. W. Norton & Company
ISBN: 0393339874
Category : Cooking
Languages : en
Pages : 368
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Book Description
Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award "[A]s good a read on the science of cooking as there is." —Mark Bittman, author of How to Cook Everything “Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke’s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers…With its zest for the truth, this book will help cooks learn how to make more intelligent choices.” —Publishers Weekly
Author: Killian Fox
Publisher: Mitchell Beazley
ISBN: 1784724211
Category : Cooking
Languages : en
Pages : 176
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Book Description
A FINANCIAL TIMES BOOK OF THE YEAR 2017 'This is the first physical manifestation of a much-loved online magazine that is a monument to Fox's obsessions. One for the bedside table.' - FINANCIAL TIMES 'This book is the product of a ludicrously obsessive and greedy mind - it is therefore an utter joy.' - JAY RAYNER 'Your consummate culinary guide' - THE GUARDIAN 'A vital work from a keen mind full to brimming with wonderful thoughts and ideas.' - JEREMY LEE 'The most original, entertaining and downright fascinating book.' - DAVE BROOM 'Exercise caution before you buy this book. In fact, be careful about even flipping it open. You think Instagram is addictive? Ha. This book is as essential and educational as it is delightful and weird, and I need someone to come rescue me immediately because I cannot seem to put the damn thing down.' - JEFF GORDINIER, FOOD & DRINKS EDITOR, ESQUIRE MAGAZINE 'Going beyond the usual food fixations, the book is presented in a fresh, visually inventive style that will appeal to anyone with even a passing interest in food.' - DARINA ALLEN, IRISH EXAMINER gannet noun 1. a large seabird with mainly white plumage, which catches fish by plunging into the water. 2. British informal, a greedy person. The Gannet's Gastronomic Miscellany goes beyond the usual food fixations. Presented in a fresh, visually inventive style, it will appeal to anyone with a passing interest in food - which, in this gastronomy-obsessed age, is pretty much all of us. In this compendious hotpot of a book you'll find a guide to creating a hit food profile on Instagram, a cross-section of a tiffin box, an explainer on craft beer, the origin story of Chicken Marengo, a list of millennia-old products that are still edible today (should you be brave enough to try Irish bog butter or Ancient Egyptian honey) and many more delightful nuggets of information.
Author: Lisa Haushofer
Publisher: Univ of California Press
ISBN: 0520390385
Category : Food
Languages : en
Pages : 288
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Book Description
"Between 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their enthusiasm for new edible consumables. The resulting food products promised wondrous solutions for what seemed both individual and social ills. By examining products like Gail Borden's meat biscuit, Benger's Food, Kellogg's health foods, Fleischmann's yeast, and food yeast, Wonder Foods shows how new products dazzled with visions of modernity, efficiency, and scientific progress even as they perpetuated exclusionary views about who deserved to eat, thrive, and live. Drawing on extensive archival research, historian Lisa Haushofer reveals that the story of modern food and nutrition was not about innocuous technological advances or superior scientific insights but rather the powerful logic of exploitation and economization that undergirded colonial and industrial food projects. In the process, these wonder food products have shaped both modern food regimes and how we think about food"--
Author: Robert L. Wolke
Publisher: W. W. Norton & Company
ISBN: 0393343286
Category : Cooking
Languages : en
Pages : 489
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Book Description
Chock-full of exercises and strategies, this book will allow clients to deepen the key principles of interpersonal neurobiology that Bonnie Badenoch wrote about in her earlier book. Topics include spotting implicit patterns, observing the bond with kindness, expanding our coherent narratives, coming to terms with the passage of time, and weaving brain talk into personal understanding. Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke’s investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, “Food 101,” Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers “Sidebar Science” features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make readers better shoppers, cooks, and eaters.
Author: Robert L. Wolke
Publisher: W. W. Norton & Company
ISBN: 0393079821
Category : Cooking
Languages : en
Pages : 489
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Book Description
The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke continues to debunk misconceptions with reliable, commonsense answers. He has also added a new feature for curious cooks and budding scientists, "Sidebar Science," which details the chemical processes that underlie food and cooking. In the same plain language that made the first book a hit with both techies and foodies, Wolke combines the authority, clarity, and wit of a renowned research scientist, writer, and teacher. All those who cook, or for that matter go to the market and eat, will become wiser consumers, better cooks, and happier gastronomes for understanding their food.
Author: Alan Lightman
Publisher: Vintage
ISBN: 0307789748
Category : Fiction
Languages : en
Pages : 146
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Book Description
NATIONAL BESTSELLER • A modern classic explores the connections between science and art, the process of creativity, and ultimately the fragility of human existence. “A magical, metaphysical realm ... Captivating, enchanting, delightful.” —The New York Times Einstein’s Dreams is a fictional collage of stories dreamed by Albert Einstein in 1905, about time, relativity and physics. As the defiant but sensitive young genius is creating his theory of relativity, a new conception of time, he imagines many possible worlds. In one, time is circular, so that people are fated to repeat triumphs and failures over and over. In another, there is a place where time stands still, visited by lovers and parents clinging to their children. In another, time is a nightingale, sometimes trapped by a bell jar. Now translated into thirty languages, Einstein’s Dreams has inspired playwrights, dancers, musicians, and painters all over the world. In poetic vignettes, it explores the connections between science and art, the process of creativity, and ultimately the fragility of human existence.
Author: Vinod Kumar Mishra
Publisher: Prabhat Prakashan
ISBN: 8184305087
Category : Self-Help
Languages : en
Pages : 248
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Book Description
All about being your own doctor; from nutrious diet plan to fasting and understanding nature and cause of diseases.
Author: Marcia Bartusiak
Publisher: Yale University Press
ISBN: 0300228120
Category : Science
Languages : en
Pages : 339
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Book Description
This updated edition of the New York Times Notable Book recounts the long hunt for Einstein’s predicted gravitational waves—and celebrates their discovery. In February 2016, astronomers announced that they had verified the last remaining prediction of Einstein’s general theory of relativity—vibrations in space-time, called gravitational waves. Humanity can now tune in to a cosmic orchestra. We have heard the chirp of two black holes dancing toward a violent union. We will hear the cymbal crashes from exploding stars, the periodic drumbeats from swiftly rotating pulsars, and maybe even the echoes from the Big Bang itself. More than a decade earlier, Marcia Bartusiak chronicled the gamble taken by astronomers who were determined to prove Einstein right. In their quest to detect gravitational waves, they built the Laser Interferometer Gravitational-Wave Observatory (LIGO) detectors, the most accurate measuring devices ever created. In this updated edition, Bartusiak brings the story to a thrilling close with the triumphant discovery of gravitational waves made with the LIGO. "An important, multifaceted scientific story…part theoretical physics, part astronomy, part experimental physics, part engineering."—James Ryerson, New York Times Book Review
Author: Thomas F. Glick
Publisher: Princeton University Press
ISBN: 1400859166
Category : Science
Languages : en
Pages : 406
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Book Description
From 1900 to 1924 Spain experienced a stage of vigorous academic freedom and unfettered scientific inquiry that strikingly contrasted with the repressive atmosphere of the periods before and after. Thomas Glick explores this "recovery of science" by focusing on the national discussion provoked by Einstein's trip to Spain in 1923. His visit stimulated a debate on the nature and social value of science that was remarkable in a society so recently awakened to the scientific role in the process of modernization. Einstein's universal appeal created the unlikely occasion for a fascination with science that cut across social classes and previously established domains of discourse. The political Right, which in other countries opposed relativity in the name of "traditional" Newtonian science, backed the new theories with surprising enthusiasm. Engineers, a politically conservative group, contributed much of the rank-and-file support for Einstein; physicians, who tended to the Left, also eagerly embraced his ideas, as did a host of mutually antagonistic political groups, including anarcho-syndicalists and bourgeois Catalan nationalists. Professor Glick's analysis of this multidimensional scientific forum provides an unusual amount of information on science in Spain and an opportunity to contrast the Spaniards' reception of Einstein's work and that of other nations during this historical period. Originally published in 1988. The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.
