Download or read book An A Z of Food and Drink written by John Ayto and published by Oxford University Press, USA. This book was released on 2002 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gives the origin and meaning of a wide variety of food terms, including historical and literary references and related uses, both British and American.
Download or read book An A Z of Food and Drink written by John Ayto and published by Oxford University Press, USA. This book was released on 2002-01-01 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seasoned throughout with literary wit and wisdom, this veritable feast of gastronomic words and phrases traces the origins and history of over 1,200 English terms for foodstuffs, dishes, and drinks. Previously published as The Diner's Dictionary and Gourmet's Guide, this includes hundreds of illuminating quotations, ranging from the French writer, Misson, on seventeenth-century puddings, to Anthony Burgess on eating durians. Tuck into foods and drinks named after their place of origin,such as stilton, cheddar, or Dublin Bay prawns. Get your teeth stuck into such eponymous fruits and vegetables as Cox's Orange Pippin and Webb's Wonder. Or whet your appetite with wines named after their grape, including cabernet sauvignon and riesling. The book also covers the terminology of foreign cuisine that has become popular in Britain, such as Italian ciabatta. This edition also features a new introduction by Alan Davidson, author of theOxford Companion to Food.
Download or read book An A Z of Food and Drink written by John Ayto and published by . This book was released on 2006 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Oxford Encyclopedia of Food and Drink in America written by Andrew Smith and published by . This book was released on 2013-01-31 with total page 2556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Download or read book An A Z of Food and Drink written by John Ayto and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Eating Drinking written by Fiona Beckett and published by Mitchell Beazley. This book was released on 2000 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pair your meals with the perfect wine, beer, or spirit, even if you know nothing about vintages or vineyards. Just look up a dish or its main ingredient to find its perfect complement. From Aioli (a French Bandol if you can afford it, otherwise a Spanish Albarino) to Zucchini (baked with tomatoes and cheese, Montepulciano d'Abruzzo or a good Valpolicella), you can't go wrong.
Download or read book The Oxford Companion to Food written by Alan Davidson and published by OUP Oxford. This book was released on 2006-09-21 with total page 1944 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Download or read book Arizona Food Code Pocket Edition written by Keyword Publications and published by Independently Published. This book was released on 2019-04-20 with total page 117 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 'Pocket Edition' of the Arizona Food Code (2000) is an easy-to-carry format for the full Arizona Code!This document incorporates the proposed rule as published in the Arizona Administrative Register on July 14, 2000 and the portions of the Food Code:1999 Recommendations of the United States Public Health Service, Food and Drug Administration that are incorporated into the proposed rule by reference. Chapter 8 of this document includes license application procedures, time-frames as required by the Administrative Procedure Act, license format, license suspension and revocation, inspection standardization and documentation, and cease and desist and abatement.
Download or read book A Taste of Heaven written by Madeline Scherb and published by Penguin. This book was released on 2009-08-06 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fascinating (and mouthwatering!) look at the wonderful food and drink produced by monks and nuns in America, Belgium, France, and Germany. Part travel guide, part cookbook, A Taste of Heaven is a delightful survey of the fine food and drink made by Catholic religious orders in America, Belgium, France, and Germany. From positively scrumptious beer and cheese to some of the richest chocolate on earth, the treats presented in this book are heavenly indeed, and author Madeline Scherb beautifully captures the heart and spirit of the holy work that goes into producing them. With vivid descriptions of the monasteries, their fascinating histories, and helpful advice for travelers on getting there and getting the most out of their visit, this book will serve as an invaluable guide. A Taste of Heaven also contains more than thirty recipes from notable chefs that incorporate the products found at these monasteries, as well as a helpful guide to buying and ordering these delectable ingredients if you are unable to travel to the monasteries themselves. Recipes include such delights as: * Flamiche (a Belgian version of quiche that uses Postel cheese from the Postel Abbey in Belgium) from chef and food columnist Sandy D'Amato * Brownies à la Mode with Trappistine Caramel Sauce (uses caramel from Our Lady of the Mississippi Abbey, Iowa) * Blackberry Cabernet Sorbet (made with Pinot Noir from St. Hildegard Abbey near Rudesheim, Germany) from Ciao Bella Gelateria in Grand Central Terminal, New York City Featuring lovely original black-and-white illustrations that perfectly capture the tranquil atmosphere of the monasteries, A Taste of Heaven is a treasure for anyone who loves spirited food, drink, and travel.
Download or read book The Dictionary of Italian Food and Drink written by John F. Mariani and published by Broadway. This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the origins of gnocchi to a short history of restaurants in Italy. Notes regional variations on specific dishes. Differs in detail to Laroosse Gastronomiquet offers more historical detail and such things as a complete listing of the rules for a true Neapolitan Pizza.
Download or read book Eat Drink and Be Mindful written by Susan Albers and published by New Harbinger Publications. This book was released on 2009 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents tools for applying the principles of mindful eating to daily life, such as self-assessment questions and tables that track eating patterns and the emotions accompanying them.
Download or read book Secret Ingredients written by David Remnick and published by Modern Library. This book was released on 2009-11-03 with total page 535 pages. Available in PDF, EPUB and Kindle. Book excerpt: The New Yorker dishes up a feast of delicious writing–food and drink memoirs, short stories, tell-alls, and poems, seasoned with a generous dash of cartoons. “To read this sparely elegant, moving portrait is to remember that writing well about food is really no different from writing well about life.”—Saveur (Ten Best Books of the Year) Since its earliest days, The New Yorker has been a tastemaker—literally. In this indispensable collection, M.F.K. Fisher pays homage to “cookery witches,” those mysterious cooks who possess “an uncanny power over food,” and Adam Gopnik asks if French cuisine is done for. There is Roald Dahl’s famous story “Taste,” in which a wine snob’s palate comes in for some unwelcome scrutiny, and Julian Barnes’s ingenious tale of a lifelong gourmand who goes on a very peculiar diet. Selected from the magazine’s plentiful larder, Secret Ingredients celebrates all forms of gustatory delight. A sample of the menu: Roger Angell on the art of the martini • Don DeLillo on Jell-O • Malcolm Gladwell on building a better ketchup • Jane Kramer on the writer’s kitchen • Chang-rae Lee on eating sea urchin • Steve Martin on menu mores • Alice McDermott on sex and ice cream • Dorothy Parker on dinner conversation • S. J. Perelman on a hollandaise assassin • Calvin Trillin on New York’s best bagel Whether you’re in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings from The New Yorker’s fabled history are sure to satisfy every taste.
Download or read book An A Z of Pasta written by Rachel Roddy and published by Penguin UK. This book was released on 2021-07-08 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a practical, easy-to-use and mouth-watering collection of 100 essential pasta and pasta sauce recipes. Along with the recipes are short essays that weave together the history, culture and the everyday life of pasta shapes from the tip to the toe of Italy. There is pasta made with water, and pasta with egg; shapes made by hand and those rolled a by machine; the long and the short; the rolled and the stretched; the twisted and the stuffed; the fresh and the dried. The A-Z of Pasta tells you how to match pasta shapes with sauces, and how to serve them. The recipes range from the familiar - pesto, ragù and carbonara - to the unfamiliar (but thrilling). This is glorious celebration of pasta from one of the best food writers of our time. SHORTLISTED FOR THE ANDRE SIMONS FOOD & DRINK BOOK AWARDS ________________________ 'I love this book. Every story is a little gem - a beautiful hymn to each curl, twist and ribbon of pasta.' Nigel Slater 'Rachel Roddy describing how to boil potatoes would inspire me. There are very, very few who possess such a supremely uncluttered culinary voice as hers, just now' Simon Hopkinson 'Rachel Roddy's writing is as absorbing as any novel' Russell Norman, author of Polpo 'Roddy is a gifted storyteller, and a masterful hand with simple ingredients' Guardian Cook
Download or read book Eating the Alphabet written by Robert Booth and published by Bene Factum Publishing. This book was released on 2018-11-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From A - Z (as is customary), Eating the Alphabet is a dictionary of the essential and the ridiculous relating to all things food and drink. People and inventions, recipes and their origins, vegetables and fine wines; all are served up and dissected to reveal the curiosities that we swallow up every day.
Download or read book An A Z of Modern America written by Alicia Duchak and published by Routledge. This book was released on 2002-09-09 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: An A-Z of Modern America is a comprehensive cultural dictionary which defines contemporary America through its history and civilization. The book includes entries on: key people from presidents to Babe Ruth American life, customs, clothing and education legal, religious and governmental practices multiculturalism, minorities and civil rights An A-Z of Modern America offers accessible and lively definitions of over 3,000 separate items. The book is cross-referenced and thus provides associated links and cultural connections while the appendices contain essential extra information on American institutions, structures and traditions.
Download or read book Food Drink in Britain written by C. Anne Wilson and published by Academy Chicago Publishers, Limited. This book was released on 2003 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: C. Anne Wilson Traces culinary practices and preferences from our earliest prehistoric forbears down to the generation of the Industrial Revolution, and offers an extraordinary taste of the times. She provides a tabletop perspective on class structure, religion, politics, and social custom, generously seasoned with such culinary and cultural tidbits as the importance of salt in English history and the role of romance in England's first taste of the wines of southernmost France. Readers will become acquainted with the sources of many of our current tastes and conventions. Discover "macrows," the prototype of macaroni, and that "whales, porpoises and sturgeon were all royal fish." Meringue, to the Elizabethans, was a "dishful of snow," and rather difficult to whip up before the advent of the fork in the late 17th century. Before the Reformation all buns were "hot cross" in order to ward off evil spirits that might prevent the bread rising. Adventurous readers who wish to dine as their ancestors did may do so; Ms. Wilson includes many authentic recipes--such as 17th century rice pudding--which add flavor of a unique kind. This cornucopia of custom and cuisine provides plenty of food for thought for everyone, and what could be of more interest if we are, indeed, what we eat?
Download or read book The Food and Wine of France written by Edward Behr and published by Penguin. This book was released on 2016-06-14 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of Christopher Kimball’s Six Favorite Books About Food A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.
