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Author: Alexander Smalls
Publisher: Flatiron Books
ISBN: 1250241006
Category : Cooking
Languages : en
Pages : 338
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Book Description
Iconic chef and world-renowned opera singer Alexander Smalls marries two of his greatest passions—food and music—in Meals, Music, and Muses. More than just a cookbook, Smalls takes readers on a delicious journey through the South to examine the food that has shaped the region. Each chapter is named for a type of music to help readers understand the spirit that animates these recipes. Filled with classic Southern recipes and twists on old favorites, this cookbook includes starters such as Hoppin’ John Cakes with Sweet Pepper Remoulade and Carolina Bourbon Barbecue Shrimp and Okra Skewers, and main dishes like Roast Quail in Bourbon Cream Sauce and Prime Rib Roast with Crawfish Onion Gravy. Complete with anecdotes of Smalls’s childhood in the Low Country and examinations of Southern musical tradition, Meals, Music, and Muses is a heritage cookbook in the tradition of Edna Lewis’s A Taste of Country Cooking.
Author: Alexander Smalls
Publisher: Flatiron Books
ISBN: 1250241006
Category : Cooking
Languages : en
Pages : 338
Get Book Here
Book Description
Iconic chef and world-renowned opera singer Alexander Smalls marries two of his greatest passions—food and music—in Meals, Music, and Muses. More than just a cookbook, Smalls takes readers on a delicious journey through the South to examine the food that has shaped the region. Each chapter is named for a type of music to help readers understand the spirit that animates these recipes. Filled with classic Southern recipes and twists on old favorites, this cookbook includes starters such as Hoppin’ John Cakes with Sweet Pepper Remoulade and Carolina Bourbon Barbecue Shrimp and Okra Skewers, and main dishes like Roast Quail in Bourbon Cream Sauce and Prime Rib Roast with Crawfish Onion Gravy. Complete with anecdotes of Smalls’s childhood in the Low Country and examinations of Southern musical tradition, Meals, Music, and Muses is a heritage cookbook in the tradition of Edna Lewis’s A Taste of Country Cooking.
Author: Charles H. Cosgrove
Publisher: Cambridge University Press
ISBN: 100920484X
Category : History
Languages : en
Pages : 459
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Book Description
This is a captivating story of music-making at social recreations from Homeric times to the age of Augustine. It tells about the music itself and its purposes, as well as the ways in which people talked about it, telling anecdotes, picturing musical scenes, sometimes debating what kind of music was right at a party or a festival. In straightforward and engaging prose, the author covers a remarkably broad history, providing the big picture yet with vivid and nuanced descriptions of concrete practices and events. We hear of music at aristocratic parties, club music, people's music-making at festivals, political uses of music at the court of Alexander the Great and in the public banquets of Roman emperors in the Colosseum, opinions of music-making at social meals from Plato to Clement of Alexandria, and much more, making the book a treasure-trove of information and a fascinating journey through ancient times and places.
Author: Suzanne Barr
Publisher: Penguin
ISBN: 0735239517
Category : Biography & Autobiography
Languages : en
Pages : 276
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Book Description
*SHORTLISTED FOR THE 2023 TASTE CANADA AWARDS* NOMINATED FOR THE 2023 HERITAGE TORONTO AWARDS For fans of The Measure of My Powers and Notes from a Young Black Chef, a memoir about food, family, and the recipes that brought one woman home when she needed it the most. Suzanne Barr’s journey to become a chef started when she was 30. Her mother was diagnosed with cancer and she moved home to Florida to take care of her. Suzanne escorted her mother to doctor’s appointments, bathed her, and kept her company, but the hardest part of the experience was that she didn’t know how to cook for her. She didn’t even know where to begin. Fast-forward to the summer of 2017 when Suzanne became the inaugural Chef-in-Residence at the Gladstone Hotel in Toronto. She wanted to create a menu that represented who she was as a chef and it emerged as a love letter to her mother. Her Rite of Passage Menu, as she called it, changed her. It started her on a journey that has brought her closer to her mother, to her ancestors, and to her Jamaican heritage. But a lot has happened before and since. My Ackee Tree tells the story of a woman who is always on the move, always seeking; who battles the stereotypes of being a Black female cook to become a culinary star in an industry beset by dated practices and landlords with too much power. From the ackee tree in front of her childhood home, through New York City, Atlanta, Hawaii, the Hamptons, and France, Suzanne takes us on her unpredictable journey, and at every turn, she finds light and comfort in the kitchen. Told in a voice as fresh and honest as her cooking, My Ackee Tree is a celebration of creativity, soul searching, and motherhood that asks, “How can I keep the things I love?”
Author: Chris Thomas King
Publisher: Chicago Review Press
ISBN: 1641604476
Category : Music
Languages : en
Pages : 581
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Book Description
"A fresh new perspective that will be a true revolution to readers and will open new lines of discussion on . . . the importance of the city of New Orleans for generations to come." —Dr. Michael White, jazz clarinetist, composer, and Keller Endowed Chair at Xavier University of LA An untold authentic counter-narrative blues history and the first written by an African American blues artist All prior histories on the blues have alleged it originated on plantations in the Mississippi Delta. Not true, says author Chris Thomas King. In The Blues, King present facts to disprove such myths. This book is the first to argue the blues began as a cosmopolitan art form, not a rural one. As early as 1900, the sound of the blues was ubiquitous in New Orleans. The Mississippi Delta, meanwhile, was an unpopulated sportsman's paradise—the frontier was still in the process of being cleared and drained for cultivation.? Expecting these findings to be controversial in some circles, King has buttressed his conclusions with primary sources and years of extensive research, including a sojourn to West Africa and interviews with surviving folklorists and blues researchers from the 1960s folk-rediscovery epoch.? New Orleans, King states, was the only place in the Deep South where the sacred and profane could party together without fear of persecution, creating the blues.
Author: Niki Segnit
Publisher: Bloomsbury Publishing USA
ISBN: 1639731148
Category : Cooking
Languages : en
Pages : 369
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Book Description
The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 92 essential ingredients and hundreds of flavor combinations. “After all the combinations you think you know, the ones you've never even considered will blow your mind ... Eggplants take you to chocolate, which takes you to miso, which takes you to seaweed, which takes you to a recipe in another book or a restaurant dish you have to hunt down straight away. The curiosity is infectious, the possibilities inspiring on this ingredient-led voyage.”--Yotam Ottolenghi in The New York Times Magazine, on how he uses More Flavors for recipe development "[Segnit is] a flavor genius . . . creative, imaginative, and fun."--Mark Bittman With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is “grassy” like dill, cucumber, or peas, or “floral fruity” like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her “phenomenal body of work” (Yotam Ottolenghi) to produce a new treasury of pairings-this time with plant-led ingredients. More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice-as well as favorites like almond, avocado, garlic, lemon, and parsley from the original-then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen.
Author: Niki Segnit
Publisher: Bloomsbury Publishing
ISBN: 1526608995
Category : Cooking
Languages : en
Pages : 369
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Book Description
'Niki Segnit is definitely the reigning champion of matching ingredients' - YOTAM OTTOLENGHI 'Will inspire a new generation of home cooks, chefs and writers alike' - RUKMINI IYER _______________ The hugely anticipated follow-up to Niki Segnit's landmark global bestseller The Flavour Thesaurus In More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. There are over 800 witty and erudite entries combining recipes, tasting notes and stories to bring each ingredient to life. Together with Niki Segnit's first book, The Flavour Thesaurus, this is a modern classic of food writing and as much a bedside read as an indispensable kitchen resource. _______________ 'This gorgeous, erudite, learned book puts you in a state of permanent hunger' - ZOE WILLIAMS 'A must-have for food writers and chefs everywhere' - GEORGINA HAYDEN
Author: Val St. Crowe
Publisher: Punk Rawk Books
ISBN:
Category : Juvenile Fiction
Languages : en
Pages : 310
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Book Description
Nora Sparrow couldn’t be more at home in Helicon, the whimsical land of the muses, where she belongs. She is in love with Sawyer Snow, and she’s never been happier. But Maddie Salt, their best friend, is hurt and angry about the newly formed relationship between Sawyer and Nora. She can’t help but feel left out, and she wants nothing more to do with them. Agler Thorn finds himself jealous of Nora’s new romance. When he’s given authority over the tweens in Helicon, he makes it his business to try to keep Sawyer and Nora apart. A bewildering sickness is creeping over the land, striking down muses, leaving them weak and unable to create. It seems obvious that it’s the work of Owen, but the muses can’t find him. He’s out of reach, and they can’t fight him. Through all of this, Nora clings to Sawyer, the only perfect, stable thing in her life. She loves him, and she wants to make love to him. But after she and Sawyer are intimate with each other, everything changes… The Helicon series is a soapy, irreverent portal fantasy wherein the drama of teen relationships tends to overshadow whatever magical threat they’re trying to fight. Lots of drinking, swearing, inappropriate sexual decisions, grappling with sexual orientation and gender, and random appearances by mythological figures thrown in for good measure. It’s genre-bending, impossible to categorize, and for everyone out there who equally loves Gossip Girl, Rocky Horror, and Narnia. Topics: fantasy, magic, myths, legends, Greek mythology, abuse, portal fantasy, fairies, muses, Dionysius, Nimue, King Arthur, Norse mythology, Loki
Author: Toni Tipton-Martin
Publisher: Clarkson Potter
ISBN: 0593233832
Category : Cooking
Languages : en
Pages : 257
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Book Description
Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee. A LOS ANGELES TIMES AND EPICURIOUS BEST COOKBOOK OF THE YEAR Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain. Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste.
Author: Ευφροσύνη Σπέντζου
Publisher: Oxford University Press, USA
ISBN: 9780199240043
Category : Literary Criticism
Languages : en
Pages : 340
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Book Description
Cultivating the Muse looks beyond the secure and benign images traditionally associated with inspiration in classical literature and scholarship. In contrast to the shapeless collectivity of the Muses in ancient accounts, this collection aspires to redeem their shape in other more vitalforms, closer or more distant incarnations of the ever-elusive maiden. Protagonists -- or victims -- in a complex game of cultural exploration, the alternative Muses and muse-like figures of this book are manipulated, abused, or effaced, but at the same time they also advocate or resist their fatesand explore their own powers of persuasion. Inspiration is here not so much explored in its traditional cultic dimensions, but rather invoked for its capacity to trigger fervent debates about power, desire, knowledge, identity, and gender in the societies of ancient Greece and Rome.
Author: S. Marks
Publisher: Springer
ISBN: 1137363797
Category : Religion
Languages : en
Pages : 279
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Book Description
This is the first book about the meals of Early Judaism. As such it breaks important new ground in establishing the basis for understanding the centrality of meals in this pivotal period of Judaism and providing a framework of historical patterns and influences.
