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Author: Gourmet Books, Inc
Publisher:
ISBN: 9780933166004
Category : Cookery
Languages : en
Pages : 828
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Book Description
Author: Gourmet Books, Inc
Publisher:
ISBN: 9780933166004
Category : Cookery
Languages : en
Pages : 828
Get Book Here
Book Description
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1282
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Book Description
Includes Part 1, Number 1: Books and Pamphlets, Including Serials and Contributions to Periodicals (January - June)
Author: Arnold van Huis
Publisher: Columbia University Press
ISBN: 0231166842
Category : Cooking
Languages : en
Pages : 218
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Book Description
Insects will be appearing on our store shelves, menus, and plates within the decade. In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world’s most chic dishes. Insects are delicious and healthy. A large proportion of the world’s population eats them as a delicacy. In Mexico, roasted ants are considered a treat, and the Japanese adore wasps. Insects not only are a tasty and versatile ingredient in the kitchen, but also are full of protein. Furthermore, insect farming is much more sustainable than meat production. The Insect Cookbook contains delicious recipes; interviews with top chefs, insect farmers, political figures, and nutrition experts (including chef René Redzepi, whose establishment was elected three times as “best restaurant of the world”; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug); and all you want to know about cooking with insects, teaching twenty-first-century consumers where to buy insects, which ones are edible, and how to store and prepare them at home and in commercial spaces.
Author: Josee Johnston
Publisher: Routledge
ISBN: 1317745019
Category : Social Science
Languages : en
Pages : 277
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Book Description
This important cultural analysis tells two stories about food. The first depicts good food as democratic. Foodies frequent ‘hole in the wall’ ethnic eateries, appreciate the pie found in working-class truck stops, and reject the snobbery of fancy French restaurants with formal table service. The second story describes how food operates as a source of status and distinction for economic and cultural elites, indirectly maintaining and reproducing social inequality. While the first storyline insists that anybody can be a foodie, the second asks foodies to look in the mirror and think about their relative social and economic privilege. By simultaneously considering both of these stories, and studying how they operate in tension, a delicious sociology of food becomes available, perfect for teaching a broad range of cultural sociology courses.
Author: Zane Cerpina
Publisher: MIT Press
ISBN: 0262047403
Category : Social Science
Languages : en
Pages : 274
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Book Description
More than sixty speculative art and design projects explore how art, food, and creative thinking can prepare us for future catastrophes. In the Age of the Anthropocene—an era characterized by human-caused climate disaster—catastrophes and dystopias loom. The Anthropocene Cookbook takes our planetary state of emergency as an opportunity to seize the moment to imagine constructive change and new ideas. How can we survive in an age of constant environmental crises? How can we thrive? The Anthropocene Cookbook answers these questions by presenting a series of investigative art and design projects that explore how art, food, and creative thinking can prepare us for future catastrophes. This cookbook of ideas rethinks our eating habits and traditions, challenges our food taboos, and proposes new recipes for humanity’s survival. These more than sixty projects propose new ways to think and make food, offering tools for creative action rather than traditional recipes. They imagine modifying the human body to digest cellulose, turning plastic into food, tasting smog, extracting spices and medicines from sewage, and growing meat in the lab. They investigate provocative possibilities: What if we made cheese using human bacteria, enabled human photosynthesis through symbiosis with algae, and brought back extinct species in order to eat them? The projects are diverse in their creative approaches and their agendas—multilayered, multifaceted, hybrid, and cross-pollinated. The Anthropocene Cookbook offers a survival guide for a future gone rogue, a road map to our edible futures.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 108
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Book Description
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Author: Lois Jones
Publisher: Penguin
ISBN: 1101010495
Category : True Crime
Languages : en
Pages : 233
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Book Description
German native Armin Meiwes placed this ad in an internet chatroom catering to cannibals. He received 430 responses. Among them was Bernd Juergen Brandes, who arrived at Meiwes’s isolated country home literally to be eaten alive. Escorted to the “slaughtering room”—equipped with meat hooks, a cage, and a butcher’s table—Meiwes assisted Bernd in a gourmet candlelight dinner of his own cooked flesh. Meiwes then stabbed his victim in the throat—bringing the ghastly videotaped ordeal to an end. From a childhood perverted by unhealthy obsessions to his notorious trial that ended in a stunning verdict, Cannibal discloses for the first time the true story of a real-life Hannibal Lecter and his victim. And with details never before divulged to the public, it takes readers step-by-step through the unspeakable crime that fascinated and revolted the world. INCLUDES PHOTOS
Author: Jessica B. Harris
Publisher: Simon and Schuster
ISBN: 0684802759
Category : Cookbooks
Languages : en
Pages : 408
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Book Description
Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes.
Author: Theodora S. Zavin
Publisher: Crown
ISBN: 9780812904321
Category : Cooking
Languages : en
Pages : 326
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Book Description
Author: Pearl Violette Metzelthin
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 1140
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Book Description
