Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Yum
This is a culinary storybook laced with photographs and nearly 100 recipes. Presenting details of one man's love affair with food, the book follows Terry Durack as he writes about life-changing chocolate cake, the meaning of soup, the art of the udon noodle and the beauty of pig's feet. The 34 tales allow readers to delve into a mind obsessed with flavours, textures, aromas, passion and love. Each story carries with it a special bonus - a clutch of recipes such as Ukrainian borsch, Florentine tripe, Chinese congee with white fish, Singapore curry laksa, Malaysian fish head curry and Moroccan chicken with tomato, olives and preserved lemon.
Eat London
Where do those whose professional lives center on food eat in London? Joe Warwick asked that question of 150 of the city's most informed foodies, and the answers cover a surprising range, from haute, Michelin-rated destinations to celebrity-chef venues to ethnic gems off the beaten track. Color photographs show every choice, while the pocket-sized format makes it all portable. A discreet design won't let anyone know that the person holding the book is a tourist.
Coach Fitz
One of the strangest and most appealing novels you will read this year! Tom Lee’s first novel is about a young jogger who is in a relationship with an older woman. She is both his coach and his mentor. Coach Fitz, as he calls her, seeks to instil a philosophy of running which combines ‘controlled intensity’ with a curiosity about places and their histories. A country boy, he is fascinated by the landscapes of the city beaches and parks through which they travel. And he has his own obsessions – with exercise routines, ancestral legacies, outdoor gyms, horse-racing, weather conditions and inner-city eating habits. Then, suddenly, their relationship falls apart, over the issue of sex â€...
Dark Side of the Tune: Popular Music and Violence
Written against the academically dominant but simplistic romanticization of popular music as a positive force, this book focuses on the 'dark side' of the subject. It is a pioneering examination of the ways in which popular music has been deployed in association with violence, ranging from what appears to be an incidental relationship, to one in which music is explicitly applied as an instrument of violence. A preliminary overview of the physiological and cognitive foundations of sounding/hearing which are distinctive within the sensorium, discloses in particular their potential for organic and psychic violence. The study then elaborates working definitions of key terms (including the vexed ...
1001 Foods
"1001 Foods" is a delicious collection of the best foods the world has to offer, from Julia Child's recipe for scrambled eggs to Mexican Chicken Mole and everything in between. Each food is described in loving detail, including fascinating insights into its historical and cultural significance, and illustrated with stunning, appetizing photographs. The subject foods are organized according to the structure of a classic dinner: from Soup to Nuts. There are recipes and features throughout on particular subjects such as the best chicken dishes, the most expensive ingredients, the most delicious artisanal cheeses of the world, and many others. The arbiters of the list are food professionals whose names are known in kitchens and bookstores worldwide. They share their expert opinions on the whole foods, dishes and cuisines that must be experienced at least once in a lifetime. Contributions from Nigella Lawson, Madhur Jaffrey, Jamie Oliver, Delia Smith, Rick Stein, Bill Granger, Claudia Roden, Jill Dupleix, Ken Hom and Donna Hay among others.
Bold Palates
Bold Palates is lovingly researched and extensively illustrated. Barbara Santich helps us to a deeper understanding of Australian identity by examining the way we eat. Not simply a gastronomic history, her book is also a history of Australia and Australians.
Remote Control
This book examines the ethical challenges posed by new media formats, technologies and audiences. It considers how these emerging genres and technologies work, how they are reshaping the public sphere, and how the connections between product and viewer, and producer and media consumer, are being changed by new shows and formats. It includes lively chapters from a range of prominent media commentators and practitioners on a diverse range of issues, including reality TV, on-line media, the cash for comment scandal and emerging philosophical approaches to new media ethics. With so much interest in contemporary media forms, and so many heated debates about media ethics, this book will be a must for journalists, media practitioners, watchers and students.
Food and Media
Food is everywhere in contemporary mediascapes, as witnessed by the increase in cookbooks, food magazines, television cookery shows, online blogs, recipes, news items and social media posts about food. This mediatization of food means that the media often interplays between food consumption and everyday practices, between private and political matters and between individuals, groups, and societies. This volume argues that contemporary food studies need to pay more attention to the significance of media in relation to how we 'do' food. Understanding food media is particularly central to the diverse contemporary social and cultural practices of food where media use plays an increasingly important but also differentiated and differentiating role in both large-scale decisions and most people's everyday practices. The contributions in this book offer critical studies of food media discourses and of media users' interpretations, negotiations and uses that construct places and spaces as well as possible identities and everyday practices of sameness or otherness that might form new, or renew old food politics.
The Chinese Exotic
With great sensitivity and originality, Olivia Khoo shows us how to read popular films, female movie stars, quotidian cultural artifacts, novels, and other 'Chinese exotic'phenomena in contemporary global circulation."--Rey Chow, Brown UniversityOlivia Khoo is a lecturer in film studies at the University of New South Wales, Australia.
The Oldest Foods on Earth
‘This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.’ We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love ‘superfoods’ from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books...
