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The Universe in a Handkerchief
This book contains scores of intriguing puzzles and paradoxes from Lewis Carroll, the author of Alice in Wonderland, whose interests ranged from inventing new games like Arithmetical Croquet to important problems in symbolic logic and propositional calculus. Written by Carroll expert and well-known mathematics author Martin Gardner, this tour through Carroll's inventions is both fun and informative.
Bobby Flay
Born in New York City, Bobby Flay was destined for fame in food. Readers will discover how Flay, host and competitor in several television shows, became the culinary master that he is today. This text also includes information on how to pursue a career in cooking and recipes inspired by Flay for readers to try themselves.
Inventing Authenticity
In Inventing Authenticity, Carrie Helms Tippen examines the rhetorical power of storytelling in cookbooks to fortify notions of southernness. Tippen brings to the table her ongoing hunt for recipe cards and evaluates a wealth of cookbooks with titles like Y’all Come Over and Bless Your Heart and famous cookbooks such as Sean Brock’s Heritage and Edward Lee’s Smoke and Pickles. She examines her own southern history, grounding it all in a thorough understanding of the relevant literature. The result is a deft and entertaining dive into the territory of southern cuisine—“black-eyed peas and cornbread,fried chicken and fried okra, pound cake and peach cobbler,”—and a look at and be...
Making Slow Food Fast in California Cuisine
This book follows the development of industrial agriculture in California and its influence on both regional and national eating habits. Early California politicians and entrepreneurs envisioned agriculture as a solution to the food needs of the expanding industrial nation. The state’s climate, geography, vast expanses of land, water, and immigrant workforce when coupled with university research and governmental assistance provided a model for agribusiness. In a short time, the San Francisco Bay Area became a hub for guaranteeing Americans access to a consistent quantity of quality foods. To this end, California agribusiness played a major role in national food policies and subsequently produced a bifurcated California Cuisine that sustained both Slow and Fast Food proponents. Problems arose as mid-twentieth century social activists battled the unresponsiveness of government agencies to corporate greed, food safety, and environmental sustainability. By utilizing multidisciplinary literature and oral histories the book illuminates a more balanced look at how a California Cuisine embraced Slow Food Made Fast.
Interior Design and Identity
This chronologically arranged set of case studies looks at how interior design has constantly redefined itself as a manifestation of culture, from the eighteenth-century to the present day. The book looks at the amateur activities of female "home makers" in search of creative outlets and married couples seeking to modernize their homes as well as the contributions of early professional (female) "interior decorators," and later, (male) "interior designers." It also considers the more anonymous role of commercial enterprises, such as hairdressing salons, cruise ships or modern offices. Issues relating to interiority, gender, and the relationship of the public sphere are also considered opening up a new level of design historical enquiry.
Rachael Ray
Profiles the life of Rachael Ray from her childhood to her success as a cooking show star.
Three World Cuisines
This “living” text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.
Quick & Easy Mexican Cooking
The James Beard Award–nominated author heads south of the border to share “simple recipes that can be made on any weeknight” (Bon Appétit). Es verdad! You can cook Mexican food on a weeknight in under one hour. Using readily available ingredients and familiar techniques, this easy-to-use cookbook makes Mexican cuisine doable for cooks at any skill level. Tacos, taquitos, flautas, burritos, and even classic Mexican desserts like Churros and cinnamon-scented Arroz con Leche (rice pudding) are just a taste of the more than eighty straightforward recipes. With dishes for every meal of the day—plus refreshing drinks such as agua frescas and potent margaritas—Quick & Easy Mexican Cooking adds spice to any kitchen. “The book is filled with her accessible versions of recipes (made with ingredients found in supermarkets or Mexican grocery stores) collected during her youth and travels over the years. They take 30 minutes or less of active/work time with baking or cooking time additional.” —Los Angeles Daily News
Cornbread Nation 6
A colorful celebration of Southern foods, Southern cooking and the people and traditions behind them gathers the best of food writing from magazines, newspapers, books and journals, with contributions by Molly O'Neill, Calvin Trillin, Michael Pollan, Kim Severson and others. Original.
