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French Gastronomy
This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this …
Hog and Hominy
Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, …
Food Is Culture
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food-its capture, cultivation, …
Chow Chop Suey
Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding …
Gastropolis
Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in …
The Terroir of Whiskey
Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the …
The Fulton Fish Market
The Fulton Fish Market stands out as an iconic New York institution. At first a neighborhood retail market for many different kinds of food, it became the nation’s largest fish and …
The Insect Cookbook
The Definitive Guide to Insects as a Sustainable Food Source In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for …
Eating History
Food expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't …
The Science of the Oven
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When …
Meals Matter
Until the early nineteenth century, political philosophy and economics were dining companions. Both took up fundamental questions of how we should feed one another. But with the …