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Author: Noah Fecks
Publisher: Simon and Schuster
ISBN: 1476732752
Category : Cooking
Languages : en
Pages : 368
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Book Description
From the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities. Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation’s top chefs and food personalities. The Way We Ate captures the twentieth century through the food we’ve shared and prepared. Noah Fecks and Paul Wagtouicz (creators of the hugely popular blog The Way We Ate) are your guides to a dazzling display of culinary impressionism: For each year from 1901 to 2000, they invite a well-known chef or food connoisseur to translate the essence or idea of a historical event into a beautifully realized dish or cocktail. The result is an eclectic array of modern takes and memorable classics, featuring original recipes conjured by culinary notables, including: Daniel Boulud, Jacques Pépin, Marc Forgione, José Andrés, Ruth Reichl, Marcus Samuelsson, Michael White, Andrew Carmellini, Anita Lo, Gael Greene, Michael Lomonaco, Melissa Clark, Justin Warner, Michael Laiskonis, Sara Jenkins, Shanna Pacifico, Jeremiah Tower, and Ashley Christensen An innovative work of history and a cookbook like no other, The Way We Ate is the story of a nation’s cravings—and how they continue to influence the way we cook, eat, and talk about food today.
Author: Noah Fecks
Publisher: Simon and Schuster
ISBN: 1476732752
Category : Cooking
Languages : en
Pages : 368
Get Book Here
Book Description
From the food photographers and creators of the popular blog The Way We Ate comes a lavishly illustrated journey through the rich culinary tradition of the last American century, with 100 recipes from the nation's top chefs and food personalities. Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation’s top chefs and food personalities. The Way We Ate captures the twentieth century through the food we’ve shared and prepared. Noah Fecks and Paul Wagtouicz (creators of the hugely popular blog The Way We Ate) are your guides to a dazzling display of culinary impressionism: For each year from 1901 to 2000, they invite a well-known chef or food connoisseur to translate the essence or idea of a historical event into a beautifully realized dish or cocktail. The result is an eclectic array of modern takes and memorable classics, featuring original recipes conjured by culinary notables, including: Daniel Boulud, Jacques Pépin, Marc Forgione, José Andrés, Ruth Reichl, Marcus Samuelsson, Michael White, Andrew Carmellini, Anita Lo, Gael Greene, Michael Lomonaco, Melissa Clark, Justin Warner, Michael Laiskonis, Sara Jenkins, Shanna Pacifico, Jeremiah Tower, and Ashley Christensen An innovative work of history and a cookbook like no other, The Way We Ate is the story of a nation’s cravings—and how they continue to influence the way we cook, eat, and talk about food today.
Author: Mark Winegardner
Publisher: Harvest Publications
ISBN: 9780156006231
Category : Cooking
Languages : en
Pages : 0
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Book Description
Some of America's best writers recall how food has defined their families, changed their lives, and made them what they are today. Whether by gourmets or gourmands, those blessed with a heritage of taste or those with a white-bread tradition, these essays tell about the spiritual substance of the sustenance in our lives.
Author: Gabby Peyton
Publisher: Appetite by Random House
ISBN: 0525611673
Category : Cooking
Languages : en
Pages : 384
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Book Description
“You've heard (and probably asked) this question a million times: ‘Where did you go for dinner?’” A love letter to 150 Canadian restaurants, and the stories and people behind them—from pre-Confederation to present day, from Victoria to St. John’s—here’s where we ate. What is Canadian cuisine? While cookbook authors and historians have spent decades trying to answer this question, Canadian food isn’t summed up by one iconic dish, but rather a huge range of meals, flavours, and cultural influences. It’s about the people who make our food, who cook it and serve it to us at lunch counters, in ornate dining rooms and through take-out windows. In her debut book, restaurant critic and journalist Gabby Peyton has penned a celebration of 150 restaurants that have left a mark on the way Canada eats—whether they’re serving California rolls, foie gras poutine, hand-cut beef tartare or bánh mì—and brings us from one decade to the next, showing how our dining trends evolved from beef consommé at Auberge Saint-Gabriel in 1754 to nori-covered hot dogs at Japadog. Organized chronologically, from pre-Confederation to the present day, you'll find Charming, entertaining essays, and transportive photos and menus from archival collections that give cultural, economic, and political context Many restaurants still open for business, so you can plan your visits and bring history alive on the plate 15 recipes inspired or contributed by some of the featured restaurants, for those wishing to truly feel like they’re dining in A joyous representation of the incredible diversity of restaurants, people, and stories that make up our Canadian dining history, Where We Ate is as much of a timeless classic as the restaurants it features.
Author: Matty Cremona
Publisher:
ISBN: 9789993273264
Category : Cooking, Maltese
Languages : en
Pages : 0
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Book Description
What is Maltese food? Like the food of all nations it moves with the times and food fashions or fads are quick to come and go. It is the signature dishes - the tried and tested dishes - that endure to become "traditional". But even these are subject to change and availability. Imagine if food purists sneered when potatoes were woven into the tapestry of Maltese food? What then of our famous patata Maltija, patata fgat or patata fil-forn? Or our perfect hobz biz-zejt that was probably first made with oil and a few olives - if traditionalists had sniffed at the tomato and said, "what's this strange foreign fruit?", where would our national dish be today? So it is far more interesting to trace the evolution of our nation's favourite dishes; why we eat what we eat and how we eat it. Even, when we eat it. All of these play a part in stitching together a multi flavoured backdrop to our history because eating is something people have to (and want to) do every day and always have. The foods they chose to eat were the result of the environment they were living in. The foods we choose to eat today are conditioned by their choices and influenced by our situation today. Therefore our meals are a tiny, if slightly cloudy, window onto the past, kindly held open by recipes handed on down through the generations, making us the eaters we are today. This book traces the history of some of our popular dishes, meals and festivals. The information therein creates a wonderful picture of the past.
Author: James Solheim
Publisher:
ISBN: 9781484401194
Category : Food
Languages : en
Pages : 37
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Book Description
A collection of poems, facts, statistics, and stories about unusual foods and eating habits both contemporary and historical.
Author: Padma Lakshmi
Publisher: Ecco
ISBN: 9780062202611
Category : Biography & Autobiography
Languages : en
Pages : 0
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Book Description
A vivid memoir of food and family, survival and triumph, Love, Loss, and What We Ate traces the arc of Padma Lakshmi’s unlikely path from an immigrant childhood to a complicated life in front of the camera—a tantalizing blend of Ruth Reichl’s Tender at the Bone and Nora Ephron’s Heartburn Long before Padma Lakshmi ever stepped onto a television set, she learned that how we eat is an extension of how we love, how we comfort, how we forge a sense of home—and how we taste the world as we navigate our way through it. Shuttling between continents as a child, she lived a life of dislocation that would become habit as an adult, never quite at home in the world. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother’s kitchen in South India. Poignant and surprising, Love, Loss, and What We Ate is Lakshmi’s extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the judges’ table of Top Chef and beyond. It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather—a brilliant engineer with an irrepressible sweet tooth—to the man seemingly wrong for her in every way who proved to be her truest ally. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external. Love, Loss, and What We Ate is an intimate and unexpected story of food and family—both the ones we are born to and the ones we create—and their enduring legacies.
Author: Kelsey Timmerman
Publisher: John Wiley & Sons
ISBN: 1118639863
Category : Business & Economics
Languages : en
Pages : 282
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Book Description
Bridges the gap between global farmers and fishermen and American consumers America now imports twice as much food as it did a decade ago. What does this increased reliance on imported food mean for the people around the globe who produce our food? Kelsey Timmerman set out on a global quest to meet the farmers and fisherman who grow and catch our food, and also worked alongside them: loading lobster boats in Nicaragua, splitting cocoa beans with a machete in Ivory Coast, and hauling tomatoes in Ohio. Where Am I Eating? tells fascinating stories of the farmers and fishermen around the world who produce the food we eat, explaining what their lives are like and how our habits affect them. This book shows how what we eat affects the lives of the people who produce our food. Through compelling stories, explores the global food economy including workers rights, the global food crisis, fair trade, and immigration. Author Kelsey Timmerman has spoken at close to 100 schools around the globe about his first book, Where Am I Wearing: A Global Tour of the Countries, Factories, and People That Make Our Clothes He has been featured in the Financial Times and has discussed social issues on NPR's Talk of the Nation and Fox News Radio Where Am I Eating? does not argue for or against the globalization of food, but personalizes it by observing the hope and opportunity, and sometimes the lack thereof, which the global food economy gives to the world's poorest producers.
Author: Paco Underhill
Publisher: Simon and Schuster
ISBN: 1982127120
Category : Business & Economics
Languages : en
Pages : 233
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Book Description
An “eye-opening” (Kirkus Reviews) and timely exploration of how our food—from where it’s grown to how we buy it—is in the midst of a transformation, showing how this is our chance to do better, for us, for our children, and for our planet, from a global expert on consumer behavior and bestselling author of Why We Buy. Our food system is undergoing a total transformation that impacts how we produce, get, and consume our food. Market researcher and bestselling author Paco Underhill—hailed by the San Francisco Chronicle as “a Sherlock Holmes for retailers”—reveals where our eating and drinking lives are heading in his “delectable” (Michael Gross, New York Times bestselling author of 740 Park) book, How We Eat. In this upbeat, hopeful, and witty approach, How We Eat reveals the future of food in surprising ways. Go to the heart of New York City where a popular farmer’s market signifies how the city is getting country-fied, or to cool Brooklyn neighborhoods with rooftop farms. Explore the dreaded supermarket parking lot as the hub of innovation for grocery stores’ futures, where they can grow their own food and host community events. Learn how marijuana farmers, who have been using artificial light to grow a crop for years, have developed a playbook so mainstream merchants like Walmart and farmers across the world can grow food in an uncertain future. Paco Underhill is the expert behind the most prominent brands, consumer habits, and market trends and the author of multiple highly acclaimed books, including Why We Buy. In How We Eat, he shows how food intersects with every major battle we face today, from political and environmental to economic and racial, and invites you to the market to discover more.
Author: Duffield
Publisher: Carson-Dellosa Publishing
ISBN: 1641562978
Category : Juvenile Nonfiction
Languages : en
Pages : 20
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Book Description
What we eat depends on where we live. People eat different things in different parts of the world. Find out about the different types of food people enjoy eating. Paired to the fiction title Eating Around the World.
Author: Alice Waters
Publisher: Penguin
ISBN: 0525561552
Category : Social Science
Languages : en
Pages : 209
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Book Description
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space—human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today—from illness, to social unrest, to economic disparity, and environmental degradation—are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a “slow food way,” each of us—like the community around her restaurant—can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work. This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large—our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation—simply by shifting our relationship to food. All it takes is a taste.
