Download or read book Dining with Marcel Proust written by Shirley King and published by Bison Books. This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of recipes representing the best of classical French cuisine from Proust's belle epoque, combining practical instruction with quotations from Proust's works and rich illustrations.
Download or read book Dining with Marcel Proust written by Shirley King and published by . This book was released on 1975 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dining with Proust written by Anne Borrell and published by . This book was released on 1996-04-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dining with Marcel Proust written by Shirley King and published by . This book was released on 1979 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dining with Proust written by Anne Borrel and published by Random House (NY). This book was released on 1992 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides a visual gastronomic tour of fin-de-siecle Paris, based on the life and work of Marcel Proust, with recipes adapted for the modern kitchen from period dishes
Download or read book Dining with Proust written by Anne Borrel and published by Vintage. This book was released on 1992 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of France's greatest writers, Marcel Proust understood the evocative power of taste as well as words and his best-known work Remembrance of Things Past, scattered with references to food and cooking, was born of memories which spring to life when the author samples a petite madeleine. This book guides the reader, in Proust's own words, through the tastes of childhood, soirees with the Swanns and Madame Verdurin in Paris, the military scene, and high society. There are delicious recipes for entrees, fish and meat dishes and game, and desserts. Contemporary paintings and photographs, colour photographs of the recipes and location photographs of the places mentioned in the book, all evoke the magic and mystique of Proust's world.
Download or read book Memory in the Twenty First Century written by Sebastian Groes and published by Springer. This book was released on 2016-03-29 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book maps and analyses the changing state of memory at the start of the twenty-first century in essays written by scientists, scholars and writers. It recontextualises memory by investigating the impact of new conditions such as the digital revolution, climate change and an ageing population on our world.
Download or read book In the Restaurant written by Christoph Ribbat and published by Pushkin Press. This book was released on 2018-06-19 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: The deliciously cosmopolitan story of the restaurant from eighteenth-century Paris to El Bulli What does eating out tell us about who we are? The restaurant is where we go to celebrate, to experience pleasure, to see and be seen - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories. As this dazzlingly entertaining, eye-opening book shows, the restaurant is where performance, fashion, commerce, ritual, class, work and desire all come together. Through its windows, we can glimpse the world. This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafés and humble fast food joints. Here are tales of cooks who spend hours arranging rose petals for Michelin stars, of the university that teaches the consistency of the perfect shake, of the lunch counter that sparked a protest movement, of the writers - from Proust to George Orwell - who have been inspired or outraged by the restaurant's secrets.
Download or read book Proust and the Squid written by Maryanne Wolf and published by HarperCollins. This book was released on 2017-08-01 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Wolf restores our awe of the human brain—its adaptability, its creativity, and its ability to connect with other minds through a procession of silly squiggles.” — San Francisco Chronicle How do people learn to read and write—and how has the development of these skills transformed the brain and the world itself ? Neuropsychologist and child development expert Maryann Wolf answers these questions in this ambitious and provocative book that chronicles the remarkable journey of written language not only throughout our evolution but also over the course of a single child’s life, showing why a growing percentage have difficulty mastering these abilities. With fascinating down-to-earth examples and lively personal anecdotes, Wolf asserts that the brain that examined the tiny clay tablets of the Sumerians is a very different brain from the one that is immersed in today’s technology-driven literacy, in which visual images on the screen are paving the way for a reduced need for written language—with potentially profound consequences for our future.
Download or read book Lost Feast written by Lenore Newman and published by ECW Press. This book was released on 2019-10-08 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: A rollicking exploration of the history and future of our favorite foods When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whether it’s chasing down the luscious butter of local Icelandic cattle or looking at the impacts of modern industrialized agriculture on the range of food varieties we can put in our shopping carts, Newman’s bright, intelligent gaze finds insight and humor at every turn. Bracketing the chapters that look at the history of our relationship to specific foods, Lenore enlists her ecologist friend and fellow cook, Dan, in a series of “extinction dinners” designed to recreate meals of the past or to illustrate how we might be eating in the future. Part culinary romp, part environmental wake-up call, Lost Feast makes a critical contribution to our understanding of food security today. You will never look at what’s on your plate in quite the same way again.
Download or read book Pampille s Table written by and published by U of Nebraska Press. This book was released on 2005-01-01 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Inspired by references to the ?delicious books of Pampille? in Proust?s Remembrance of Things Past, the veteran cookbook author Shirley King adapted this gastronomic gem of a book for the modern American kitchen. Marthe Daudet (1878?1960) was Pampille, and her book Les Bons Plats de France, originally published in 1919, is still regarded as a classic in France. Her intriguing mix of charming writing, insightful wit, and wonderful, authentic recipes makes this a travelogue as well as a useful cookbook. While remaining faithful to Pampille?s language and work, King has updated the recipes when necessary to make them practical for modern cooks.
Download or read book Yucat n written by David Sterling and published by University of Texas Press. This book was released on 2014-03-30 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of the Year, 2015 The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders. An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares "the people's food"at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula's three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region's people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.
Download or read book Proust His Banker written by Gian Balsamo and published by Univ of South Carolina Press. This book was released on 2017-04-19 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: This study explores the surprising relationship between Proust’s creative genius, his financial extravagance, and the steady hand that kept him afloat. What Marcel Proust wanted from life most of all was unconditional requited love, and the way he went after it—smothering the objects of his affection with gifts—cost him a fortune. To pay for such extravagance, he engaged in daring speculations on the stock exchange. The task of his cousin and financial adviser, Lionel Hauser, was to make sure these speculations would not go sour. In Proust and His Banker, Gian Balsamo examines this vital, complex relationship and reveals that the author’s liberal squandering of money provided the grist for many of the fictional characters and dramatic events he wrote about. Focusing on hundreds of letters between Proust and Hauser among other archival and primary sources, Balsamo provides a fascinating window into the writer’s creative process, his financial activities, and the surprising relationship between the two. Successes and failures alike provided material for Proust’s fiction, whether from the purchase of an airplane for the object of his affections or the investigation of a deceased love’s intimate background. Over the course of their fifteen-year collaboration, the banker saw Proust squander three-fifths of his wealth. To Hauser the writer was a virtuoso in resource mismanagement. Nonetheless, Balsamo shows, we owe it to the altruism of this generous relative, who never thought twice about sacrificing his own time and resources to Proust, that In Search of Lost Time was ever completed.
Download or read book Chardin and Rembrandt written by Marcel Proust and published by Simon and Schuster. This book was released on 2016-11-22 with total page 63 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chardin and Rembrandt is an unfinished essay written around 1895 by Marcel Proust. Oft overlooked in Prousts illustrious writing career, this book is a newly translated version by David Zwirner Books as one of the first two entries in its ekphrasis series. This essay is a literary experiment in which an unnamed narrator gives advice to a young man suffering from melancholy, taking him on an imaginary tour through the Louvre where his readings of Chardin imbue the everyday world with new meaning, and his ruminations on Rembrandt take his melancholic pupil beyond the realm of mere objects.
Download or read book Proust Was a Neuroscientist written by Jonah Lehrer and published by HMH. This book was released on 2008-09-01 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: The New York Times–bestselling author provides an “entertaining” look at how artists enlighten us about the workings of the brain (New York magazine). In this book, the author of How We Decide and Imagine: How Creativity Works “writes skillfully and coherently about both art and science”—and about the connections between the two (Entertainment Weekly). In this technology-driven age, it’s tempting to believe that science can solve every mystery. After all, it’s cured countless diseases and sent humans into space. But as Jonah Lehrer explains, science is not the only path to knowledge. In fact, when it comes to understanding the brain, art got there first. Taking a group of artists—a painter, a poet, a chef, a composer, and a handful of novelists—Lehrer shows how each one discovered an essential truth about the mind that science is only now rediscovering. We learn, for example, how Proust first revealed the fallibility of memory; how George Eliot discovered the brain’s malleability; how the French chef Escoffier discovered umami (the fifth taste); how Cézanne worked out the subtleties of vision; and how Gertrude Stein exposed the deep structure of language—a full half-century before the work of Noam Chomsky and other linguists. More broadly, Lehrer shows that there’s a cost to reducing everything to atoms and acronyms and genes. Measurement is not the same as understanding, and art knows this better than science does. An ingenious blend of biography, criticism, and first-rate science writing, Proust Was a Neuroscientist urges science and art to listen more closely to each other, for willing minds can combine the best of both to brilliant effect. “His book marks the arrival of an important new thinker . . . Wise and fresh.” —Los Angeles Times
Download or read book Proust in the Power of Photography written by Brassaï and published by University of Chicago Press. This book was released on 2001-12 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Drawing on his own experience as a photographer and author, Brassai discovers a neglected aspect of Proust's interests, offering us a fascinating study of the role of photography both in Proust's oeuvre and in early-twentieth-century culture."--BOOK JACKET.
Download or read book The Uncertainty Mindset written by Vaughn Tan and published by Columbia University Press. This book was released on 2020-07-28 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a competitive necessity. A top restaurant’s reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research and development team, has emerged. The best of these R&D teams continually expand the frontiers of food—they invent a constant stream of new dishes, new cooking processes and methods, and even new ways of experiencing food. How do they achieve this nonstop novelty? And what can culinary research and development teach us about how organizations innovate? Vaughn Tan opens up the black box of elite culinary R&D to provide essential insights. Drawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, he reveals how they exemplify what he calls the uncertainty mindset. Such a mindset intentionally incorporates uncertainty into organization design rather than simply trying to reduce risk. It changes how organizations hire, set goals, and motivate team members and leads organizations to work in highly unconventional ways. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights for businesses trying to become innovative and adaptable.
