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Author: John Ota
Publisher: Appetite by Random House
ISBN: 0525609911
Category : Architecture
Languages : en
Pages : 323
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Book Description
One man's quest to seek out--and be inspired by--the great historic kitchens of Canada and the USA. John Ota was a man on a mission--to put together the perfect kitchen. He and his wife had been making do with a room that was frankly no great advertisement for John's architectural expertise. It just about did the job but for a room that's supposed to be the beating heart of a home and a joy to cook in, the Otas' left a lot to be desired. And so John set out on a quest across North America, exploring examples of excellent designs throughout history, to learn from them and apply their lessons to his own restoration. Along the way, he learned about the origins and evolution of the kitchen, its architecture and its appliances. He cooked, with expert instruction. And he learned too about the homes and their occupants, who range from pilgrims to President Thomas Jefferson, from turn of the century tenement dwellers to 21st century Vancouver idealists, from Julia Child to Georgia O'Keeffe, and from Elvis Presley to Louis Armstrong. John Ota has a refreshingly upbeat approach and a hunger for knowledge (and indeed for food). His energy and enthusiasm are contagious, and his insights of lasting value. Illustrated throughout, with photographs and also with drawings by the author, this is a book for homeowners, home makers, interior designers, cooks, armchair historians, and for anyone who--like John Ota before them--is looking for inspiration for a renovation.
Author: John Ota
Publisher: Appetite by Random House
ISBN: 0525609911
Category : Architecture
Languages : en
Pages : 323
Get Book Here
Book Description
One man's quest to seek out--and be inspired by--the great historic kitchens of Canada and the USA. John Ota was a man on a mission--to put together the perfect kitchen. He and his wife had been making do with a room that was frankly no great advertisement for John's architectural expertise. It just about did the job but for a room that's supposed to be the beating heart of a home and a joy to cook in, the Otas' left a lot to be desired. And so John set out on a quest across North America, exploring examples of excellent designs throughout history, to learn from them and apply their lessons to his own restoration. Along the way, he learned about the origins and evolution of the kitchen, its architecture and its appliances. He cooked, with expert instruction. And he learned too about the homes and their occupants, who range from pilgrims to President Thomas Jefferson, from turn of the century tenement dwellers to 21st century Vancouver idealists, from Julia Child to Georgia O'Keeffe, and from Elvis Presley to Louis Armstrong. John Ota has a refreshingly upbeat approach and a hunger for knowledge (and indeed for food). His energy and enthusiasm are contagious, and his insights of lasting value. Illustrated throughout, with photographs and also with drawings by the author, this is a book for homeowners, home makers, interior designers, cooks, armchair historians, and for anyone who--like John Ota before them--is looking for inspiration for a renovation.
Author: David A. Davis
Publisher: Univ. Press of Mississippi
ISBN: 1626742103
Category : Literary Criticism
Languages : en
Pages : 248
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Book Description
Scarlett O'Hara munched on a radish and vowed never to go hungry again. Vardaman Bundren ate bananas in Faulkner's Jefferson, and the Invisible Man dined on a sweet potato in Harlem. Although food and stories may be two of the most prominent cultural products associated with the South, the connections between them have not been thoroughly explored until now. Southern food has become the subject of increasingly self-conscious intellectual consideration. The Southern Foodways Alliance, the Southern Food and Beverage Museum, food-themed issues of Oxford American and Southern Cultures, and a spate of new scholarly and popular books demonstrate this interest. Writing in the Kitchen explores the relationship between food and literature and makes a major contribution to the study of both southern literature and of southern foodways and culture more widely. This collection examines food writing in a range of literary expressions, including cookbooks, agricultural journals, novels, stories, and poems. Contributors interpret how authors use food to explore the changing South, considering the ways race, ethnicity, class, gender, and region affect how and what people eat. They describe foods from specific southern places such as New Orleans and Appalachia, engage both the historical and contemporary South, and study the food traditions of ethnicities as they manifest through the written word.
Author: William Sitwell
Publisher: Diversion Books
ISBN: 1635767091
Category : History
Languages : en
Pages : 365
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Book Description
The acclaimed food critic’s two-thousand-year history of going out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today. Starting with the surprisingly sophisticated dining scene in the city of Pompeii, William Sitwell embarks on a romp through culinary history, meeting the characters and discovering the events that shape the way we eat today. The Daily Telegraph restaurant critic and famously acerbic MasterChef commentator, Sitwell discusses everything from the far-reaching influences of the Muslim world to the unintended consequences of the French Revolution. He reveals the full hideous glory of Britain’s post-WWII dining scene and fathoms the birth of sensitive gastronomy in the counterculture of 1960’s America. This is a story of human ingenuity as individuals endeavor to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need, and decadent pleasure. The Restaurant is jam-packed with extraordinary facts and colorful episodes; an accessible and humorous history of a truly universal subject.
Author: Bill Gruber
Publisher: McFarland
ISBN: 1476651167
Category : Science
Languages : en
Pages : 235
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Book Description
Everywhere, things spin--wheels turn, motors hum, tornadoes roar. This book explains the history and basic physics of spinning objects, from yo-yos, drills, propellers, and washing machines, to ballet dancers, dust devils, and bacteria. The book gives instructive, entertaining accounts of everyday sights: Does a curve ball really curve? Why do figure skaters tuck in their arms? Can you make a disposable pen fly? How does a falling cat always land on its feet? Answers to these questions (and many others) tell the amazing story of things that spin.
Author:
Publisher: Images Publishing
ISBN: 1864704217
Category : Gardening
Languages : en
Pages : 205
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Book Description
A range of kitchen designs, from classical to modern, with lists of suitable plants for kitchen gardens.
Author: Richard Hosking
Publisher: Oxford Symposium
ISBN: 1903018471
Category : Cooking
Languages : en
Pages : 455
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Book Description
The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Author: Phyllis Gaffney
Publisher: Routledge
ISBN: 1317161351
Category : Literary Criticism
Languages : en
Pages : 245
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Book Description
What do we know of medieval childhood? Were boundaries always clear between childhood and young adulthood? Was medieval childhood gendered? Scholars have been debating such questions over half a century. Can evidence from imaginative literature test the conclusions of historians? Phyllis Gaffney's innovative book reveals contrast and change in the portrayal of childhood and youth by looking at vernacular French narratives composed between 1100 and 1220. Covering over sixty poems from two major genres - epic and romance - she traces a significant evolution. While early epics contain only a few stereotypical images of the child, later verse narratives display a range of arguably timeless motifs, as well as a growing awareness of the special characteristics of youth. Whereas juvenile epic heroes contribute to the adult agenda by displaying precocious strength and wisdom, romance children are on the receiving end, requiring guidance and education. Gaffney also profiles the intriguing phenomenon of enfances poems, singing the youthful deeds of established heroes: these 'prequels' combine epic and romance features in distinctive ways. Approaching the history of childhood and youth through the lens of literary genre, this study shows how imaginative texts can both shape and reflect the historical development and cultural construction of emotional values.
Author: Various
Publisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 93
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Book Description
Tales of Romance by Andrew Lang is a collection of stories from the medieval Book of Romance. Contents: "The Story of Robin Hood, Wayland the Smith, Some Adventures of William Short Nose, The Sword Excalibur, How Grettir the Strong Became an Outlaw, Death of Grettir the Strong..."
Author: Luigi Pulci
Publisher: Indiana University Press
ISBN: 9780253214072
Category : Fiction
Languages : en
Pages : 1018
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Book Description
A classic picaresque epic detailing the thrilling exploits of Orlando, Morgante is a tale of war and of the calamities that befall the romantic hero, his fellow knights, and their sovereign, Charlemagne. After encountering the fierce Morgante, Orlando converts the giant, who then becomes his squire and trusted companion. This annotated English translation will lead to a new appreciation of Luigi Pulci's singular epic masterpiece and contribute to a reassessment of the author's influence on modern English literature.
Author: Dr. Deborah Manoushka Paul Figaro
Publisher: AuthorHouse
ISBN: 1665532548
Category : Cooking
Languages : en
Pages : 619
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Book Description
We took our mom's recipes (Mrs. Josette Barosy Jean), put them together and turned it into this book for her. As we were writing the book, we modernized it by changing the ways things were being done during her time and introduced them to a more modern way. Like for instance the manual ways, or older utensils or tools to make "Brunoise", "Chiffonade", "Julienne", or to slice, mince, dice, chop, cube, grate, shred, whip, pare food, using instead Chef's knives, or food chopper, food shredder, vegetable choppers, etc...
