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Author: Donna Hay
Publisher: Allen & Unwin
ISBN: 9780864119100
Category : Cooking
Languages : en
Pages : 200
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Book Description
Simple flavourful solutions to the daily dilemma of what to have for dinner - and quick!
Author: Michele Cranston
Publisher: Murdoch
ISBN: 9781742660868
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
With Michele Cranston's trademark delicious, simple recipes featuring fresh produce, for every meal of the day, plus a wealth of tips and food information, this is an excellent resource for any kitchen.
Author: Melitta Weiss Adamson
Publisher: Routledge
ISBN: 1135308756
Category : History
Languages : en
Pages : 280
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Book Description
Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.
Author: Mark McWilliams
Publisher: Oxford Symposium
ISBN: 1909248495
Category : Social Science
Languages : en
Pages : 399
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Book Description
The papers explored the use of food and cookery to explore the past and the exotic, and food in corporations.
Author: Donna Hay
Publisher: Allen & Unwin
ISBN: 9780864119100
Category : Cooking
Languages : en
Pages : 200
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Book Description
Simple flavourful solutions to the daily dilemma of what to have for dinner - and quick!
Author: Michele Cranston
Publisher: Allen & Unwin
ISBN: 9781740453660
Category : Cooking
Languages : en
Pages : 408
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Book Description
The ultimate companion for the time-poor home cook who wants light and healthy food that appeals to the eye as well as the palate.
Author: Marie-Claire Bourgeois
Publisher: Balboa Press
ISBN: 1452599246
Category : Cooking
Languages : en
Pages : 145
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Book Description
Many people are experiencing weight and health issues that are often caused by the type of food eaten. The healthy gluten-free, dairy-free, and grain-free movement is gaining momentum as many allergy sufferers and individuals experiencing health issues see it as a necessary and desired lifestyle, as well as the most natural and logical answer. This is Volume 1 of the Olives to Lychees Collection, focusing on Paleo-style nourishment for wellness using natures fresh produce and flavours from the world, as well as quality protein. You will find many clean and healthy gourmet ideas that you, the home cook, can easily prepare into scrumptious and nourishing dishes that will feel like spa meals every day of the week. From Spain, France, Italy, Greece, and Morocco to Thailand, Vietnam, China, Japan, and India, ideas abound for you to prepare deliciously nourishing and satisfying menus for your family and friends, all year long, even though there may not be any food intolerances in your household. Enjoy these simple, health-building spa recipes that are sure to please everyone, from breakfast to dinner.
Author: David Thurmond
Publisher: BRILL
ISBN: 9047410165
Category : History
Languages : en
Pages : 304
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Book Description
A careful analysis of Roman food processes, including those for cereals, olive oil, wine, other plant products, animal products, and condiments. The work combines analysis of literary and archaeological evidence with that of traditional comparative practices and modern food science.
Author: Anita Mannur
Publisher: Temple University Press
ISBN: 1439900795
Category : Cooking
Languages : en
Pages : 272
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Book Description
An exploration of how and why food matters in the culture and literature of the South Asian diaspora.
Author: Marie-Claire Bourgeois
Publisher: Balboa Press
ISBN: 1504341732
Category : Cooking
Languages : en
Pages : 162
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Book Description
Imagine being in a peaceful environment that invites you to focus on your authentic self, your needs and your wishes away from stressful distractions and concerns Imagine a place where you can retreat and take time out to enjoy a calming mini-vacation where body and mind gradually shift from feeling heavy and cluttered to light and clear Imagine this blissful time out allowing you to nurture, nourish and replenish the whole YOU -- mind, body, spirit -- so you can re-enter your world of regular activities with renewed energy... Wouldnt that feel like heaven? This volume of the Olives to Lychees Collection focuses on the Art of Feeling Well to help you manage lifes stressful challenges. It invites you to take time to relax, de-stress and pamper yourself regularly so you feel rejuvenated, happier, more vibrant. You will learn: WHY creating a home spa experience is important for relaxation, stress management and health building; HOW to nourish and rejuvenate mind, body and spirit by balancing your elements; HOW to develop your Spa Care Ritual with the 5 Rs: Rest, Relax, Recharge, Rejuvenate, and Re-create to get things moving when you feel S.T.U.C.K., using relaxing and health-building therapies, as well as recipes to craft your own Mediter-asian botanical care products; HOW easy it is to create your own Spa Cuisine to remain hydrated and well-nourished, and how it can support your healthy lifestyle and the Art of Feeling Well during your pampering ritual and every day after.
Author: Adam Geczy
Publisher: Bloomsbury Publishing
ISBN: 1350147486
Category : Design
Languages : en
Pages : 265
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Book Description
For hundreds of years consumers and scholars have acknowledged that food is affected by the same rapid shifts in taste and consumption as clothing. Trends in fashion and in food are increasingly being marketed in tandem and sold as fashionable commodities to reinforce capitalist power. Yet despite this, the reciprocal relationship between fashion and food has not been fully explored – until now. Gastrofashion from Haute Cuisine to Haute Couture examines the relationship between food and fashion in clothing, style, and dress in all its manifestations, from the restaurant to the catwalk, to cookbooks, diet fads, slow food, fast fashion, celebrity chefs, artists, and musical performers. It traces the relationship between food and fashion back to the Middle Ages, to the rise of social refinements in manners, speech, clothing, and taste, when behaviours and appearances reflected social status and propriety and where the social display of wealth and privilege were inseparable from food and clothing. Nowadays, designer eateries such as Pasticceria Prada and Armani Ristorante and the display of food on fashion catwalks are the precursors of the restaurants of pre-Revolutionary France and the spectacles of world fairs and exhibitions. This much-needed book offers a substantive and incisive discussion for all those interested in the complex interrelationship between food and fashion – scholars, students, and general readers alike.
