Download or read book Taste and See written by Margaret Feinberg and published by Zondervan. This book was released on 2019-01-22 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: Join Margaret Feinberg, one of America's most beloved teachers and writers, as she sets out on a remarkable journey to unearth God's perspective on food. What you discover will forever change the way you read the Bible--and approach every meal. This groundbreaking book provides a culinary exploration of Scripture. You'll descend 400 feet below ground into the frosty white caverns of a salt mine, fish on the Sea of Galilee, bake fresh matzo at Yale University, ferry to a remote island in Croatia to harvest olives, spend time with a Texas butcher known as "the meat apostle," and wander a California farm with one of the world's premier fig farmers. With each stop, Margaret asks, "How do you read these Scriptures, not as theologians, but in light of what you do every day?" Taste and See teaches us that: As we break bread, we find the satisfaction of our deepest hungers in the community our souls crave As we share our lives, we taste and see God's fruitfulness When we're tempted to lose heart--and we all will be--we find courage in listening to and participating in stories of God's rescuing ways In the midst of a busy life, we can all create space to taste and see God's goodness Taste and See is a delicious read that includes dozens of recipes for those who, like Margaret, believe some of life's richest moments are spent savoring a meal with those you love. See you around the table! Praise for Taste and See: "Margaret Feinberg's appetite for the feast of His grace makes you hunger for more of a fulfilling life. Read and taste the richest food for the soul!" --Ann Voskamp, bestselling author of WayMaker and One Thousand Gifts "Margaret is a storyteller who never ceases to see the beauty of the world around us. If you love God, good food, and life around the table, this book will take you on an unforgettable culinary journey through the Bible." --Jennie Allen, bestselling author of Get Out of Your Head and founder of IF:Gathering
Download or read book Taste written by Lloyd M. Beidler and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taste receptors monitor the quality of all the food ingested. They are intimately involved in both food acceptance and rejection. The sensation of taste is also important in the regulation of many specific chemicals necessary for maintenance of the body. For example, disturbance of the adrenal glands results in a change in the intake of salt which is necessary for regulation of the sodium balance. Curt Richter's early studies on specific hungers and preference thresholds initiated a large number of studies in this field. The relationship between taste and food intake is now well recognized by physiologists, psychologists and nutritionists. Our current concepts of the neural coding of taste quality and intensity are largely based upon the classical paper by PFAFFMANN in 1941. Many subsequent single nerve fiber studies have added to our understanding. In recent years Zotterman and Diamant have successfully recorded from the human taste nerves as they pass through the middle ear. This allowed them to study the relationships between the response of taste receptors and the resultant taste sensation. No similar feat has yet been accomplished with the visual and auditory systems.
Download or read book Taste Makers Seven Immigrant Women Who Revolutionized Food in America written by Mayukh Sen and published by W. W. Norton & Company. This book was released on 2021-11-16 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.
Download or read book TASTE written by Andrea Pavoni and published by University of Westminster Press. This book was released on 2018-07-25 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taste usually occupies the bottom of the sensorial hierarchy, as the quintessentially hedonistic sense, too close to the animal, the elemental and the corporeal, and for this reason disciplined and moralised. At the same time, taste is indissolubly tied to knowledge. To taste is to discriminate, emit judgement, enter an unstable domain of synaesthetic normativity where the certainty of metaphysical categories begins to crumble. This second title in the ‘Law and the Senses’ series explores law using taste as a conceptual and ontological category able to unsettle legal certainties, and a promising tool whereby to investigate the materiality of law’s relation to the world. For what else is law’s reduction of the world into legal categories, if not law’s ingesting the world by tasting it, and emitting moral and legal judgements accordingly? Through various topics including coffee, wine, craft cider and Japanese knotweed, this volume explores the normativities that shape the way taste is felt and categorised, within and beyond subjective, phenomenological and human dimensions. The result is an original interdisciplinary volume – complete with seven speculative ‘recipes’ – dedicated to a rarely explored intersection, with contributions from artists, legal academics, philosophers, anthropologists and sociologists.
Download or read book Taste written by Fred Goodwon and published by Lichtenstein Creative Media. This book was released on 2000-04 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Taste Memory written by David Buchanan (Horticulturist) and published by Chelsea Green Publishing. This book was released on 2012 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses agriculture and the locavore movement and argues that a healthy food system depends on matching diverse plants to the demands of land and climate.
Download or read book A Taste of Lebanon written by Mary Salloum and published by Interlink Books. This book was released on 1992-10-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first book of its kind specifically devoted to the incredible diversity of Lebanese cooking. Simple step-by-step instructions guide the novice or experienced cook through more than 200 dishes developed and tested by the author. A Taste of Lebanon offers not only recipes for popular favorites such as stuffed grapevine leaves, hommous and baklava, but recipes for dishes rarely found in Lebanese restaurants in the West. With an emphasis on fresh ingredients and healthy eating, this book covers all aspects of Lebanese cuisine from appetizers and sauces to soups, salads, entrées, stews, stuffed vegetables, poultry, fish, meatless dishes, yogurt, savory pastries, pita bread fillings, and sweets and beverages.
Download or read book Sasha in Good Taste written by Sasha Pieterse and published by HarperCollins. This book was released on 2019-10-08 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Sasha Pieterse, the star of Pretty Little Liars, an inspiring and delectable full-color guide to cooking, baking, DIY, and embracing the joy of entertaining. Welcome to the party! Sasha Pieterse has had a passion for food and entertaining practically from birth. In Sasha in Good Taste, she shares her flair for the festive with a collection of her favorite recipes, décor ideas, and tips and tricks for throwing the ultimate party for any occasion. Covering every aspect of party planning, from budgeting to creating a menu to fun DIY projects to help set the mood, Sasha in Good Taste includes: SAVORY RECIPES: Burrata Meatballs, Stuffed Jalapeños, Whipped Ricotta Cheese Toast, yum . . . SWEET BITES: Whiskey Cupcakes, Adult Cookies and Milk, Churro Bowls, oh my! CURATED COCKTAILS: With "polite," "sassy," and nonalcoholic options PARTY IDEAS: From Cigar Bars to Paint Parties to Friendsgiving, and much more Inside you’ll find everything you need to throw the party of your dreams.
Download or read book Arts Decoration written by and published by . This book was released on 1919 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Dialectic of Taste written by David Michalski and published by Springer. This book was released on 2015-07-14 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Dialectic of Taste examines the aesthetic economy in the context of economic crises. It explains how a new concern for aesthetics, seen in artisan markets, was born out of the ashes of McDonaldization to become a potent force today, capable of both regulating social identity and sparking social change.
Download or read book Today s Education written by National Education Association of the United States and published by . This book was released on 1915 with total page 1304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Italian Way written by Douglas Harper and published by University of Chicago Press. This book was released on 2010-01-15 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Outside of Italy, the country’s culture and its food appear to be essentially synonymous. And indeed, as The Italian Way makes clear, preparing, cooking, and eating food play a central role in the daily activities of Italians from all walks of life. In this beautifully illustrated book, Douglas Harper and Patrizia Faccioli present a fascinating and colorful look at the Italian table. The Italian Way focuses on two dozen families in the city of Bologna, elegantly weaving together Harper’s outsider perspective with Faccioli’s intimate knowledge of the local customs. The authors interview and observe these families as they go shopping for ingredients, cook together, and argue over who has to wash the dishes. Throughout, the authors elucidate the guiding principle of the Italian table—a delicate balance between the structure of tradition and the joy of improvisation. With its bite-sized history of food in Italy, including the five-hundred-year-old story of the country’s cookbooks, and Harper’s mouth-watering photographs, The Italian Way is a rich repast—insightful, informative, and inviting.
Download or read book After Taste written by Slavko Kacunko and published by via tolino media. This book was released on 2021-06-03 with total page 855 pages. Available in PDF, EPUB and Kindle. Book excerpt: After Taste is an inquiry into a field of study dedicated to the reconsideration, reconstruction and rehabilitation of the concept of Taste. Taste is the category, whose systematic, historical and actual dimensions have traditionally been located in a variety of disciplines. The actuality and potential of the study is based on a variety of collected facts from readings and experiences, which materialize in the following features: One concept (figurative Taste), two thinking traditions (analytic and synthetic/continental) and three interrelated dimensions (systematic, historic and actual) are presented in three parts or volumes. As such, the study presents a salient comprehensive companion for wider readership of humanities approaching conceptions of Taste for the first time. Moreover, After Taste is intended for anyone who hopes to make a further contribution to the subject. Since its appearance and apparently short triumph some 250 years ago, the concept of non-literary Taste remained the linchpin of aesthetic theory and practice, but also a category outreaching aesthetics. Taste as the personal unity of the production, theory and criticism of art and literature, which was still largely taken as a given in the eighteenth century, has meanwhile given way to a highly-differentiated art world, in which aesthetic discourse is placed in such a way that it can seemingly no longer have a conceptual or linguistic effect on general opinion making. After Taste fills the gaps of systematic research by a comprehensive tracing of the emergence of the doctrines, discourses and disciplinary dimensions of Taste up to the peak of its systematic and historical trajectory in the eighteenth century and onwards into the present day. The guiding goal is a post-disciplinary rehabilitation of the contested category as a preparation for its productive usage in emerging academic and popular contexts. It shows how the category of Taste became the foundation, legitimation and the catalyst for the emerging division of labour, faculties and disciplines, confirming the hypothesis of the immense impact and actuality of Taste in the contemporary world.
Download or read book The Physiology of Taste written by Jean Anthelme Brillat-Savarin and published by Courier Dover Publications. This book was released on 2019-10-16 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Tell me what you eat and I will tell you what you are," declares French author Jean Anthelme Brillat-Savarin in one of the aphorisms that introduces this 1825 masterpiece on the subject of cooking as an art and eating as a pleasure. Humorous, satirical, and convivial, this extended paean to the joys of food and drink has earned an enduring place in the world's literature. Brillat-Savarin found his true passion in gastronomy, asserting that "the discovery of a new dish does more for the happiness of mankind than the discovery of a new star." In his sparkling anecdotal style, he offers witty meditations on the senses, the science of gastronomy, the erotic virtue of truffles, hunting wild turkeys in America, Parisian restaurants, the history of cooking, corpulence, diets, the best ways of making coffee and chocolate, and a hundred other engaging topics. He also shares some of his best recipes, including tunny omelette, pheasant, and Swiss fondue. No cook, chef, gourmet, or lover of fine food should miss this landmark in the gastronomic literature, a timeless work that has charmed and informed two centuries of epicures.
Download or read book Cook Taste Learn written by Guy Crosby and published by Columbia University Press. This book was released on 2019-12-10 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population—and the potential of cooking science is still largely untapped. In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.
Download or read book The Saturday Evening Post written by and published by . This book was released on 1925 with total page 2066 pages. Available in PDF, EPUB and Kindle. Book excerpt:
