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Author: Peter Jackson
Publisher: A&C Black
ISBN: 0857852353
Category : Social Science
Languages : en
Pages : 354
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Book Description
Food Words is a series of provocative essays on some of the most important keywords in the emergent field of food studies, focusing on current controversies and on-going debates. Words like 'choice' and 'convenience' are often used as explanatory terms in understanding consumer behavior but are clearly ideological in the way they reflect particular positions and serve specific interests, while words like 'taste' and 'value' are no less complex and contested. Inspired by Raymond Williams, Food Words traces the multiple meanings of each of our keywords, tracking nuances in different (academic, commercial and policy) contexts. Mapping the dynamic meanings of each term, the book moves forward from critical assessment to active intervention -- an attitude that is reflected in the lively, sometimes combative, style of the essays. Each essay is research-based and fully referenced but accessible to the general reader. With a foreword by eminent food scholar Warren Belasco, Professor of American Studies at the University of Maryland-Baltmore County, and written by an inter-disciplinary team associated with the CONANX research project (Consumer culture in an 'age of anxiety'), Food Words will be essential reading for food scholars across the arts, humanities and social sciences.
Author: Peter Jackson
Publisher: A&C Black
ISBN: 0857852353
Category : Social Science
Languages : en
Pages : 354
Get Book Here
Book Description
Food Words is a series of provocative essays on some of the most important keywords in the emergent field of food studies, focusing on current controversies and on-going debates. Words like 'choice' and 'convenience' are often used as explanatory terms in understanding consumer behavior but are clearly ideological in the way they reflect particular positions and serve specific interests, while words like 'taste' and 'value' are no less complex and contested. Inspired by Raymond Williams, Food Words traces the multiple meanings of each of our keywords, tracking nuances in different (academic, commercial and policy) contexts. Mapping the dynamic meanings of each term, the book moves forward from critical assessment to active intervention -- an attitude that is reflected in the lively, sometimes combative, style of the essays. Each essay is research-based and fully referenced but accessible to the general reader. With a foreword by eminent food scholar Warren Belasco, Professor of American Studies at the University of Maryland-Baltmore County, and written by an inter-disciplinary team associated with the CONANX research project (Consumer culture in an 'age of anxiety'), Food Words will be essential reading for food scholars across the arts, humanities and social sciences.
Author: Charlotte Foltz Jones
Publisher: Delacorte Press
ISBN: 1101934328
Category : Juvenile Nonfiction
Languages : en
Pages : 157
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Book Description
Baked Alaska, melba toast, hush puppies, and coconuts. You'd be surprised at how these food names came to be. And have you ever wondered why we use the expression "selling like hotcakes"? Or how about "spill the beans"? There are many fascinating and funny stories about the language of food--and the food hidden in our language! Charlotte Foltz Jones has compiled a feast of her favorite anecdotes, and John O'Brien's delightfully pun-filled drawings provide the dessert. Bon appetit!
Author: Sandra M. Gilbert
Publisher: W. W. Norton & Company
ISBN: 0393248704
Category : Cooking
Languages : en
Pages : 440
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Book Description
“Food writing spans centuries and philosophies. . . . At long last there’s a Norton Anthology with all the most important works.”—Eater Edited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume. Beginning with the taboos of the Old Testament and the tastes of ancient Rome, and including travel essays, polemics, memoirs, and poems, the book is divided into sections such as “Food Writing Through History,” “At the Family Hearth,” “Hunger Games: The Delight and Dread of Eating,” “Kitchen Practices,” and “Food Politics.” Selections from writings by Julia Child, Anthony Bourdain, Bill Buford, Michael Pollan, Molly O’Neill, Calvin Trillin, and Adam Gopnik, along with works by authors not usually associated with gastronomy—Maxine Hong Kingston, Henry Louis Gates Jr., Hemingway, Chekhov, and David Foster Wallace—enliven and enrich this comprehensive anthology. “We are living in the golden age of food writing,” proclaims Ruth Reichl in her preface to this savory banquet of literature, a must-have for any food lover. Eating Words shows how right she is.
Author: Eric-Shabazz Larkin
Publisher: Readers to Eaters
ISBN: 9780983661559
Category : Juvenile Fiction
Languages : en
Pages : 0
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Book Description
Read poems about food.
Author: Arielle Dani Lebovitz
Publisher: Growing Adventurous Eaters
ISBN: 9781947001268
Category : Juvenile Nonfiction
Languages : en
Pages : 116
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Book Description
Take your five senses on an adventure in food with this vibrant and colorful visual reference of descriptive words for kids. In this hands-on imaginative picture book, little Food Explorers are introduced to 101 descriptive words, building their vocabulary, and sparking imagination as they grow their ability to describe what they eat. This fantastical and playful new book is a perfect resource for the picky kid, to the adventurous diner. Now put your food explorer hats on and join us in search of delicious!
Author: Scholastic, Inc. Staff
Publisher: Children's Press
ISBN: 9780531237236
Category : Board books
Languages : en
Pages : 0
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Book Description
Labeled photographs introduce young readers to the words for common foods that are divided into seven color categories.
Author: Josh Friedland
Publisher: Sourcebooks, Inc.
ISBN: 1492626252
Category : Cooking
Languages : en
Pages : 241
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Book Description
Do you like your garlic Goodfellas thin? Have you ever been part of a carrotmob? Why are bartenders fat washing their spirits (and what does that even mean?) Eatymology demystifies the most fascinating new food words to emerge from today's professional kitchens, food science laboratories, pop culture, the Web, and more. With 100 definitions, illustrations, and fun food facts and statistics on everything from bistronomy to wine raves, Eatymology shows you why it's absolutely imperative to adopt a coffee name and what it means to be gastrosexual, and is the perfect gift for everyone from foodiots to brocavores.
Author: Dan Jurafsky
Publisher: W. W. Norton & Company
ISBN: 039324587X
Category : Cooking
Languages : en
Pages : 238
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Book Description
A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
Author: June Molloy Vladička
Publisher:
ISBN: 9781999998134
Category :
Languages : en
Pages : 74
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Book Description
This book is, essentially, a love story. The story of an Irish girl who fell in love with a Lithuanian man, then fell in love with his country and its food. The book contains nine of June's favourite traditional Lithuanian dishes, including kugelis (potato pudding), cepelinai (potato dumplings), koldūnai (pasta dumplings) and SaltibarSčiai (cold beet soup). The recipes are explained in detail with step-by-step instructions and illustrations where required, making this book ideally suited to anyone attempting these dishes for the first time. Substitute ingredients are suggested where certain ingredients might be hard to find outside of Lithuania. Each recipe is accompanied by a short preamble about June's life in Lithuania and how the recipe was developed. The book also contains a number of stunning photographs of the Lithuanian landscape and wildlife.
Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 1476753830
Category : Cooking
Languages : en
Pages : 480
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Book Description
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
