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Au Revoir to All That
Au Revoir to All That takes us on an entertaining and intriguing journey into France's identity, directly through the tastebuds... Offering a fresh and entertaining approach to understanding French history, through its food and wine, Steinberger reveals a radically changing France; a country moving through social and political reform, economic crises and, importantly, the loss of their seemingly unbreakable dominance in all things gastronomical. If the state of France's celebrated cuisine is the bellwether for the state of the nation, things are looking bleak. Top chefs are renouncing their Michelin stars and prized farmhouse cheeses are going extinct because there is no one to make them. Bi...
Great Women Chefs of Europe
The greatest female chefs in Europe-from the critically acclaimed to the fresh young talents-invite us to discover their universe: from behind-the-scenes in their restaurants to market expeditions and visits to local producers. These thirty chefs include renowned heiresses of European cuisine and others on the cusp of culinary stardom. After showing us around their kitchens, they share the secrets of their incomparable dishes.An impressive quartet of Michelin three-star chefs tops the list: Nadia Santini of the famous Dal Pescatore in Lombardy proposes a tortelli of melted goat cheese and white truffles; Annie Feolde from the Enoteca Pinchiorri in Florence dishes out "guitar-string" spaghett...
Kitchen Con
The difference between Gordon Ramsay and a talking pig is that Gordon Ramsay never shuts up.. OCoFrom Kitchen Con. Our consumer culture canOCOt help but get wrapped up in designer crazesOCo these days our collective attention is focused on the designer food frenzy. Chefs are our newest celebrities and their restaurants are their stages, but hidden behind the elegant fa ade of fine dining exists the stark and sometimes shocking reality of the food industry. Renowned food critic Trevor White exposes what goes on behind the scenes in the high-stakes world of the restaurateur. Diners, be forewarned: this biting critique of restaurant culture shows todayOCOs most celebrated restaurants for what they really are: greedy, ostentatious businesses solely dedicated to the fame of their owners. Kitchen Con pays tribute to the history of dining out, starting with the first restaurants and moving on to the most fashionable and well-known kitchens in New York, Paris and London. Witty, humourous and polished, White takes his reader on a whirlwind trip through the restaurant racket, sparing no one!
Authenticity in the Kitchen
The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Beyond Return
In Beyond Return, Lucas Hollister examines the political orientations of fictions which 'return' to forms that have often been considered sub-literary, regressive, outdated or decadent, and suggests new ways of reading contemporary adventure novels, radical noir novels, postmodernist mysteries, war novels and dystopian fictions.
Travel & Leisure
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A Gastronomic Vade Mecum
Vade-mecums are guide books you carry with you. They have been around forever and are common in Europe for all sorts of things. The Latin term literally means "go with me". Here, Dr. Montgomery invites you to go with him as he explores the literature of food and develops a theology of gastronomy. Along with being a theologian and philosopher, an attorney, a barrister, a French advocate, a teacher, a husband and many other things, Dr. Montgomery is a lover of fine dining and formally embraces its craft with care. In the age of the microwave, where food is either fast or frozen and almost always pre-prepared, he wants to introduce us to the glories of fine dining, where we can take joy in all ...
Pudlo Alsace 2008-2009
This “PetitPudlo” is a guide to the best hotels, restaurants, cafes, and food shops in more than 200 cities, towns, and villages in the beautiful French region of Alsace. Alsace–Gilles Pudlowski’s home region–is like a fairy tale: half-timbered houses adorned with flowers, gabled roofs, and chimneys topped with stork’s nests. The famous Wine Road–a major tourist attraction–winds its way through seventy-five miles of storybook villages. Strasbourg is not only Alsace’s capital but the heart of United Europe. Pudlowski’s guide profiles hundreds of hotels and restaurants that serve the celebrated regional dishes and white wines for which this region is known, as well as its most charming cafes and typically Alsatianwinstubs. In addition, specialty gourmet stores that offer the bounty of this gastronomic province are listed for each town.
Exploring French Text Analysis
Varied and clearly presented, this book introduces students of French to a range of methods of text analysis, including stylistics and discourse analysis.
