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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...
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...
Algorithmic Cultures
This book provides in-depth and wide-ranging analyses of the emergence, and subsequent ubiquity, of algorithms in diverse realms of social life. The plurality of Algorithmic Cultures emphasizes: 1) algorithms’ increasing importance in the formation of new epistemic and organizational paradigms; and 2) the multifaceted analyses of algorithms across an increasing number of research fields. The authors in this volume address the complex interrelations between social groups and algorithms in the construction of meaning and social interaction. The contributors highlight the performative dimensions of algorithms by exposing the dynamic processes through which algorithms – themselves the product of a specific approach to the world – frame reality, while at the same time organizing how people think about society. With contributions from leading experts from Media Studies, Social Studies of Science and Technology, Cultural and Media Sociology from Canada, France, Germany, UK and the USA, this volume presents cutting edge empirical and conceptual research that includes case studies on social media platforms, gaming, financial trading and mobile security infrastructures.
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.
Italy, Thru My Lens
Michael Belardo paints a beautiful picture of scenic Italy in his new book Italy, Thru My Lens: A Photographer’s Guide to Italy. The author has traveled throughout Italy for the last 28 years, and as a photographer, each trip posed another challenge to capture this magical country and its picturesque regions. He says, “I put together a travel book that is photo based. The concept is from the south to the north, each photo represents a place that I hope you will want to visit. The photography for me is very important, and I wanted to give you a little more than a regular travel book. My photos are all places you can visit. Use the images as an inspiration to explore Italy. It’s a magica...
Travel & Leisure
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Heston Blumenthal - The Biography of the World's Most Brilliant Master Chef
An updated biography of the man behind the brilliant cuisine of three-Michelin-starred the Fat Duck--voted Best Restaurant in the World by fellow chefs Celebrity chef Heston Blumenthal is a gastronomic alchemist who sees the kitchen as a laboratory where he loves to experiment with new ways to tantalize diners' taste buds. The story of his life is every bit as colorful and attention-grabbing as his famous snail porridge and bacon-and-egg ice cream. This biography traces his journey from a life-changing childhood holiday in France, through to his brief apprenticeship in Raymond Blanc's restaurant where he stood up to a kitchen bully. It then follows him as, constantly pushing the boundaries of his work, he reached the top of his profession and was knighted by the Queen. Here is the full inspirational story of the enthusiastic, self-taught genius who turned the world of cuisine on its head.
