From his first newsletter, issued in 1986, through today’s beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America’s most famous chefs. This book collects the best recipes of the magazine’s past twenty-five years—from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural ...
"A great primer. . . . If you're new to the natural/organic/biodynamic wine debates, Authentic Wine is the place to start."—Huffington Post<br /><br />"This is one of the most engaging, thoughtful and enlightening books on contemporary wine. . . . A manifesto for an industry looking to shape its future."—Wine And Spirits<br /><br /><br /><br />Naturalness is a hot topic in the wine world. But what ex ...
These sometimes harrowing, frequently funny, and always riveting stories about food and eating under extreme conditions feature the diverse voices of journalists who have reported from dangerous conflict zones around the world during the past twenty years. A profile of the former chef to Kim Jong Il of North Korea describes Kim’s exacting standards for gourmet fare, which he gorges himself on while his country starves. A journalist becomes part ...
Kitchens takes us into the robust, overheated, backstage world of the contemporary restaurant. In this rich, often surprising portrait of the real lives of kitchen workers, Gary Alan Fine brings their experiences, challenges, and satisfactions to colorful life. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture. ...
Dacha Idylls is a lively account of dacha life and how Russians experience this deeply rooted tradition of the summer cottage amid the changing cultural, economic, and political landscape of postsocialist Russia. Simultaneously beloved and reviled, dachas wield a power that makes owning and caring for them an essential part of life. In this book, Melissa L. Caldwell captures the dacha’s abiding traditions and demonstrates why Russians insist t ...
How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval «fantasy food» rituals—where food was revered as symbol ...
This book presents a theoretically informed, up-to-date study of interactions between indigenous peoples of Mediterranean France and Etruscan, Greek, and Roman colonists during the first millennium BC. Analyzing archaeological data and ancient texts, Michael Dietler explores these colonial encounters over six centuries, focusing on material culture, urban landscapes, economic practices, and forms of violence. He shows how selective consumption l ...
