Author: Ferran Adrià
Publisher:
ISBN: 9781838662899
Category :
Languages : en
Pages : 384
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Book Description
A new edition of the iconic chef's globally bestselling home-cooking book, published on the 10th anniversary of its first release What does Ferran Adrià eat for dinner -- and how did he feed the hard-working staff at his fabled elBulli, the first 'destination restaurant', nestled on the Mediterranean coast north of Barcelona? The Family Mealfeatures a month's worth of three-course menus created for and by Ferran and his team -- meals that nourished and energized them for each evening's service. It's the first -- and only -- book of everyday recipes by the world's most influential chef, now with a brand-new foreword by Ferran himself.
Author: Tyler Florence
Publisher: Rodale Books
ISBN: 1609612183
Category : Cooking
Languages : en
Pages : 326
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Book Description
Food Network star Tyler Florence is famous for championing simplicity, freshness, and culinary honesty in cooking. Now, after more than a decade spent tracking down some of the world's most flavorful recipes (and debunking a generation of novice chefs' culinary fears), Tyler brings it all back home to celebrate the pleasures of cooking with wholesome, local ingredients.His easy yet toothsome recipes exemplify the message that restaurant chefs from coast to coast have embraced: Local foods, cooked in season and prepared simply but with care and thought, are the best meals you can eat anywhere. In Tyler Florence Family Meals, Tyler recounts the journey that brought him from the home cooking he grew up loving to the "haute-homey" restaurant cuisine that first won him culinary acclaim, to the pleasures of the world's great cuisine as showcased on his Food Network shows, and ultimately back to his roots as he prepares to open a restaurant while raising a family of young children. He speaks with his signature casual charm about how they can improve their cooking and eating habits to bring about real changes in their health and in their attitude toward food. Better than any other chef at work today, Tyler knows what people want to eat and how to help them achieve spectacular results without stress or strife. With this all-new collection of bold and exciting recipes, any cook can rid herself of her culinary fears and discover why, when it comes to fine dining, there is no place like home.
Author: H L Meiselman
Publisher: Elsevier
ISBN: 1845695712
Category : Medical
Languages : en
Pages : 708
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Book Description
The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others' expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved.Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer.With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. - Summarises key findings in dimensions of the meal - Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender - Reviews the meaning of meals in different cultures
Author: Benedetta Cappellini
Publisher: Routledge
ISBN: 1317595645
Category : Business & Economics
Languages : en
Pages : 294
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Book Description
Reflecting a growing interest in consumption practices, and particularly relating to food, this cross disciplinary volume brings together diverse perspectives on our (often taken for granted) domestic mealtimes. By unpacking the meal as a set of practices - acquisition, appropriation, appreciation and disposal - it shows the role of the market in such processes by looking at how consumers make sense of marketplace discourses, whether this is how brand discourses influence shopping habits, or how consumers interact with the various spaces of the market. Revealing food consumption through both material and symbolic aspects, and the role that marketplace institutions, discourses and places play in shaping, perpetuating or transforming them, this holistic approach reveals how consumer practices of ‘the meal’, and the attendant meaning-making processes which surround them, are shaped. This wide-ranging collection will be of great interest to a wide range of scholars interested in marketing, consumer behaviour and food studies, as well as the sociology of both families and food.
Author: Bob Ashley
Publisher: Psychology Press
ISBN: 9780415270380
Category : Art
Languages : en
Pages : 258
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Book Description
This book re-examines the interdisciplinary history of food studies from a cultural studies framework, exploring subjects such as food and nation, the gendering of eating in, the phenomenon of TV chefs, vegetarianism, risk and moral panics.
Author: Tamas Lestar
Publisher: Taylor & Francis
ISBN: 1003817300
Category : Business & Economics
Languages : en
Pages : 157
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Book Description
This book presents theoretical and empirical insights on communal food and dining practices which challenge the less sustainable and often solitary lifestyles encouraged by a social system based on unlimited growth.
Author: Deborah Lupton
Publisher: SAGE
ISBN: 9780803976481
Category : Social Science
Languages : en
Pages : 188
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Book Description
In this wide-ranging and thought-provoking analysis of the sociocultural and personal meanings of food and eating, Deborah Lupton explores the relationship between food and embodiment, the emotions and subjectivity. She includes discussion of the intertwining of food, meaning and culture in the context of childhood and the family, as well as: the gendered social construction of foodstuffs; food tastes, dislikes and preferences; the dining-out experience; spirituality; and the `civilized' body. She draws on diverse sources, including representations of food and eating in film, literature, advertising, gourmet magazines, news reports and public health literature, and her own empirical research into people's preferences, memories, experiences
Author: Symeon Dagkas
Publisher: Routledge
ISBN: 1317561376
Category : Education
Languages : en
Pages : 239
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Book Description
The family is an important site for the transmission of knowledge and cultural values. Amidst claims that young people are failing to follow health advice, dropping out of sport and at risk of an ever-expanding list of lifestyle diseases, families have become the target of government interventions. This book is the first to offer critical sociological perspectives on how families do and do not function as a pedagogical site for health education, sport and physical activity practices. This book focuses on the importance of families as sites of pedagogical work across a range of cultural and geographical contexts. It explores the relationships between families, education, health, physical activity and sport, and also offers reflections on the methodological and ethical issues arising from this research. Its chapters discuss key questions such as: how active living messages are taken up in families; how parents perceive the role of education, physical activity and sport; how culture, gender, religion and social class shape engagement in sport; how family pedagogies may influence health education, sport and physical activity now and in the future. This book is essential reading for anyone with an interest in health, physical education, health education, family studies, sport pedagogy or the sociology of sport and exercise.
Author: Helen Forbes-Mewett
Publisher: Springer
ISBN: 1137591021
Category : Social Science
Languages : en
Pages : 275
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Book Description
The New Security places the concept of ‘security’ under the spotlight to analyse its meaning in an original and contemporary context. In so doing, Forbes-Mewett revisits the notion from the perspectives of individuals and communities to understand what security means in our culturally diverse, contemporary society. Chapters highlight the extent of the shift of traditional uses of the term from the established perspective of international relations to a more commonly used concept which now broadly relates to many aspects of peoples’ everyday experiences. Based on empirical studies of security in relation to housing, employment, food, personal security and campus settings in times of perceived heightened risk, this book presents new and different ways of thinking about security to demonstrate how we need to expand the dialogue surrounding the concept. Drawing on empirical research to describe, analyse and reposition the concept of security to have meaning in diverse everyday contexts, this methodological and insightful text will be of particular interest to scholars and students of criminological theory, security studies and sociology.
Author: Pat Caplan
Publisher: Routledge
ISBN: 1134730004
Category : Health & Fitness
Languages : en
Pages : 297
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Book Description
By addressing the issue of food and eating in Britain today this collection considers the ways in which food habits are changing and shows how social and personal identities and perceptions of health risk influence people's food choices. The articles explore, among other issues: • the family meal • wedding cakes • nostalgia and the invention of tradition • the rise of vegetarianism • the recent BSE crisis • the `creolization' of British food eating out • creation of individual identity through lifestyle. The contributors include Hanna Bradby, Simon Charsley, Allison James, Anne Keane, Lydia Martens and Alan Warde.
