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Author: John Galloway
Publisher: iUniverse
ISBN: 0595337775
Category : Restaurants
Languages : en
Pages : 321
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Book Description
A behind-the-scenes look at life in a restaurant.
Author: John Galloway
Publisher: iUniverse
ISBN: 0595337775
Category : Restaurants
Languages : en
Pages : 321
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Book Description
A behind-the-scenes look at life in a restaurant.
Author: David S. Shields
Publisher: University of Chicago Press
ISBN: 022640689X
Category : Biography & Autobiography
Languages : en
Pages : 589
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Book Description
Typed manuscript copy.
Author: Erika Dyck
Publisher: Univ. of Manitoba Press
ISBN: 0887555357
Category : Medical
Languages : en
Pages : 483
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Book Description
The Saskatchewan Mental Hospital at Weyburn has played a significant role in the history of psychiatric services, mental health research, and providing care in the community. Its history provides a window to the changing nature of mental health services over the 20th century. Built in 1921, Saskatchewan Mental Hospital was considered the last asylum in North America and the largest facility of its kind in the British Commonwealth. A decade later the Canadian Committee for Mental Hygiene cited it as one of the worst facilities in the country, largely due to extreme overcrowding. In the 1950s the Saskatchewan Mental Hospital again attracted international attention for engaging in controversial therapeutic interventions, including treatments using LSD. In the 1960s, sweeping healthcare reforms took hold in the province and mental health institutions underwent dramatic changes as they began transferring patients into communities. As the patient and staff population shrunk, the once palatial building fell into disrepair, the asylum’s expansive farmland went out of cultivation, and mental health services folded into a complicated web of social and correctional services. Erika Dyck’s Managing Madness examines an institution that housed people we struggle to understand, help, or even try to change.
Author: Daniel Burden
Publisher: Lulu.com
ISBN: 1471601137
Category : Fiction
Languages : en
Pages : 236
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Book Description
Something really bad is coming. End of the world bad. And the only one who can stop it is the Archer. But he's dead. After the climatic battle with Mr Grieve, he traded his own life that of one of his best friends. But then against all odds he wakes up in a strange place, almost the same as the one he left behind but somehow different. It is here in this other world that the Archer learns the terrible fate that awaits everything he knows and loves, if he doesn't get back home to stop it. This sets him on a thundering course to oblivion, the entire world rests on his shoulders and not everyone will make to the grand finale of The Archer's Trilogy
Author: Kris Pattyn
Publisher:
ISBN:
Category :
Languages : en
Pages : 102
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Book Description
This describes the real world of restaurants, the kitchens, the chefs and the absurd world of guides, lists and ratings.
Author: John van de Ruit
Publisher: Penguin Random House South Africa
ISBN: 0143027263
Category : Fiction
Languages : en
Pages : 209
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Book Description
Triumphantly funny! A scintillating sequel to Spud that will make you weep with laughter and read passages out loud to all your friends.'
Author: David Winner
Publisher:
ISBN: 9781847374356
Category : Food
Languages : en
Pages : 0
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Book Description
This highly original interpretation of Rome's history, culture, art and religion takes the form of a book about food that's not really about food at all. During his first two years in Rome, David Winner found himself in turn amazed and overwhelmed by its physical, historical and cultural vastness. Then a chance encounter with an extraordinary pudding provided him with the means to start digesting his surroundings. That evening he was struck by the significance of the Roman attitude to food: a unique and unequivocal relationship between sustenance and existence, where every last aspect of life is (and always has been) 'pickled in alimentation'. In Al Dente, Winner takes us on a stroll through the city as he muses idiosyncratically on all things comestible and much else besides.
Author: Alison Pearlman
Publisher: University of Chicago Press
ISBN: 022615484X
Category : Architecture
Languages : en
Pages : 218
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Book Description
Explores the evolution of gourmet restaurant style in recent decades, which has led to an increasing informality in restaurant design, and examines what these changes say about current attitudes toward taste.
Author: Andrew Dornenburg
Publisher: Houghton Mifflin
ISBN:
Category : Cooking
Languages : en
Pages : 372
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Book Description
An insider's view of the restaurant business, including behind-the-scenes looks, writing reviews of restaurants, details on specific foods, and favorite restaurants as chosen by food critics.
Author: Keanu Wood
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 88
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Book Description
Whether you're a pro or an amateur, the truth is, you always want to impress your friends and family when they're over for lunch or dinner. That means none of the regular frozen waffles or stir-fries you sometimes have. Even if the type of food isn't necessarily what they come over for, we're pretty sure if you told them you'd be serving Eggos, many of them would casually show up AFTER lunch. But what should you serve now, then? You're no Gordon Ramsay, after all. With The Gourmet Dinner Table, we've put together 30 amazing fine dining recipes that are crazy easy, but there's no one anyone will know. We've got starters, salads, soups, meats and fish, sides, and desserts to choose from. So, what are we making for dinner tonight?
