A Taste for the Secret
A Taste for the Secret

Author: Jaques Derrida

Publisher: Polity

Published: 2001-06-11

Total Pages: 176

ISBN-13: 9780745623344

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In this series of dialogues, Derrida discusses and elaborates on some of the central themes of his work, such as the problems of genesis, justice, authorship and death. Combining autobiographical reflection with philosophical enquiry, Derrida illuminates the ideas that have characterized his thought from its beginning to the present day. If there is one feature that links these contributions, it is the theme of singularity - the uniqueness of the individual, the resistance of existence to philosophy, the temporality of the singular and exceptional moment, and the problem of exemplarity. The second half of this book contains an essay by Maurizio Ferraris, in which he explores the questions of indication, time and the inscription of the transcendental in the empirical. A work of outstanding philosophy and scholarship, the essay is developed in close proximity to Derrida and in dialogue with figures such as Plato, Aristotle, Plotinus, Kant, Hegel and Heidegger. It thereby provides a useful introduction to the philosophy of one of Italy's most prominent philosophers as well as an excellent complement to Derrida's own ideas. A Taste for the Secret consists of material that has never before appeared in English. It will be of interest to second-year undergraduates, graduate students and academics in philosophy, modern languages, literature, literary theory and the humanities generally.

Taste
Taste

Author: Stephen Bayley

Publisher: Circa

Published: 2018-09

Total Pages: 288

ISBN-13: 9781911422259

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How do we define taste? The only certainty is that it shifts and changes - sometimes abruptly. With the explosion of vulgar consumerism in the mid-nineteenth century, the Victorians seized upon the notion of good taste as a way of codifying middle-class mores. A century later, to talk about taste had become almost taboo, since judgments made about dress, manners, food and art can often be painfully revealing. And today? When this classic text was first published in 1991, Stephen Bayley illuminated the nuances and niceties of our mercurial understanding of taste. In this new edition, he ranges far and wide to bring us exquisitely up to date. 'I don't know anybody with more interesting observations about style, taste and contemporary design' Tom Wolfe on Stephen Bayley AUTHOR: Stephen Bayley is an author, critic, columnist, consultant, broadcaster, curator and founding director of the influential Design Museum in London. Over the past thirty years his writing has changed the way the world thinks about design. He is the author of Death Drive, one the most talked about books of 2016. SELLING POINTS: * Design-guru Stephen Bayley approaches the thorny and sometimes elitist topic of 'taste' with typical wit, drawing on his expertise in a number of fields from fashion to food * A new edition of a classic book, brought into the new millennium by Bayley's concise critique of modern design 90 colour images

Food Fights & Culture Wars
Food Fights & Culture Wars

Author: Tom Nealon

Publisher: ABRAMS

Published: 2017-03-14

Total Pages: 281

ISBN-13: 1468314521

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In this eclectic book of food history, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism, and suggests that hunger and taste are the twin forces that secretly defined the course of civilization. Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked culinary upheaval around the world as ingredients were traded and fought over, and populations desperately walked the line between satiety and starvation. Parallel to the history books, a second, more obscure history was also being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. Food Fights and Culture Wars: A Secret History of Taste explores the mysteries at the intersection of food and society, and attempts to make sense of the curious area between fact and fiction. Beautifully illustrated with material from the collection of the British Library, this wide-ranging book addresses some of the fascinating, forgotten stories behind everyday dishes and processes. Among many conspiracies and controversies, the author meditates on the connections between the French Revolution and table settings, food thickness and colonialism, and lemonade and the Black Plague.

Umami
Umami

Author: Ole G. Mouritsen

Publisher: Columbia University Press

Published: 2014-04-22

Total Pages: 282

ISBN-13: 023116890X

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In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrb¾k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

The Flavor Matrix
The Flavor Matrix

Author: James Briscione

Publisher: Houghton Mifflin Harcourt

Published: 2018

Total Pages: 327

ISBN-13: 0544809963

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One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

A Taste of Submission
A Taste of Submission

Author: The Secret Submissive

Publisher:

Published: 2019-08-21

Total Pages: 59

ISBN-13: 9781687768957

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'"You like the idea of being at my mercy, Sub? Don't you?" He kissed my neck and made me shudder... "So do I.""I love the thought. I crave it, Sir... I love the thought of you making me behave for you, Sir. Taking a sweet and innocent girl and turning her into your filthy little sex-slave."'Darkest Kink follows an experienced submissive as she tentatively reveals, to her dominant, her desire for consensual non-consent play. Nisha thrives on the pleasure of being pinned under Sir's strong body with nowhere to run; she aches to relinquish every ounce of control and to submit completely to her master. As her dominant sets the wheels in motion and brings her most depraved vision to life, how will the reality of receiving such brutal treatment compare to the clit-trembling, debauched fantasy which she has longed for but resisted for so many years?

For Derrida
For Derrida

Author: J. Hillis Miller

Publisher: Fordham Univ Press

Published: 2009-08-25

Total Pages: 384

ISBN-13: 082323035X

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This book—the culmination of forty years of friendship between J. Hillis Miller and Jacques Derrida, during which Miller also closely followed all Derrida’s writings and seminars—is “for Derrida” in two senses. It is “for him,” dedicated to his memory. The chapters also speak, in acts of reading, as advocates for Derrida’s work. They focus especially on Derrida’s late work, including passages from the last, as yet unpublished, seminars. The chapters are “partial to Derrida,” on his side, taking his part, gratefully submitting themselves to the demand made by Derrida’s writings to be read—slowly, carefully, faithfully, with close attention to semantic detail. The chapters do not progress forward to tell a sequential story. They are, rather, a series of perspectives on the heterogeneity of Derrida’s work, or forays into that heterogeneity. The chief goal has been, to borrow a phrase from Wallace Stevens, “plainly to propound” what Derrida says. The book aims, above all, to render Derrida’s writings justice. It should be remembered, however, that, according to Derrida himself, every rendering of justice is also a transformative interpretation. A book like this one is not a substitute for reading Derrida for oneself. It is to be hoped that it will encourage readers to do just that.

The Secret to That Takeaway Curry Taste
The Secret to That Takeaway Curry Taste

Author: Julian Carl Voigt

Publisher:

Published: 2015-11-23

Total Pages: 146

ISBN-13: 9781519490674

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Enjoyed Part 1? Now take your curry cooking to the next level with this follow on to the Amazon best selling book - 'The Secret to That Takeaway curry Taste.'The Journey continues but this time with Julian's student, Adey Payne, on board. Adey, having learned the fundamentals to BIR curry recipes from Julian, promptly sold his chain of Burger vans and opened his own Indian Takeaway - following his huge success in being rated No. 1 on Trip Advisor in the Boston area for curry - "not bad for a white guy from South London." He decided to share what he learned in this new book from Julian Voigt. Adey shares the knowledge he gained from his 2 Bengali Chefs Abdul & Sultan. In this book you will find all those curry house recipes that you know and love - everything from Murgh Nawabi to Lamb Karahi. In this book Julian shares his own love of Pakistani curry and shares some delicious Pakistani recipes that according to Julian are amongst the tastiest curries to be found anywhere! This book is not just another curry cookbook but is much more than that - this book explains why having the right curry recipes are only half of the equation and that in order to create REAL Indian restaurant quality curries you have to use the same cooking techniques that the professional Chefs do. Julian & Adey reveal the tricks, tips and techniques that empower you to cook curry just like the professionals. If you liked Julian's first book then you are going to LOVE this follow on! In this book you have more than double the recipes that were in the first book, not to mention the video tutorials that accompany the book - in this new book there are 27 new video tutorials where Adey & Julian actually demonstrate what they explain in the book. If you really want to master BIR curry, then this book is the one for you! Adey reveals his incredible kitchen shortcuts - in fact he shows you how, with his famous Korma sauce, you can cook a Chicken Korma in only 4 minutes!Take your curry cooking to the next level with "The Secret to That Takeaway Curry Taste - Part 2."

Jacques Derrida and the Challenge of History
Jacques Derrida and the Challenge of History

Author: Sean Gaston

Publisher: Rowman & Littlefield

Published: 2018-11-23

Total Pages: 349

ISBN-13: 1786610825

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This important new book argues that Jacques Derrida’s work can be treated as the basis for a distinctive historiography. The possibility of seeing Derrida not as a philosopher of language but as a philosopher of history has become more apparent with the recent publication of Derrida’s 1964-1965 seminar Heidegger: The Question of Being and History. We now know that the problem of history was at the heart of Derrida’s writing in the mid-1960s, prior to the publication of his best-known work, Of Grammatology (1967). Arguing that Derrida's scholarship in the 1960s and early 1970s on historicism, historicity and the problem of history can be treated as the basis for a philosophy of history, Sean Gaston focuses on Derrida's work from the mid-1970s to the mid-1990s and his relentless questioning of context, memory and narrative as the delineation of a deconstructive historiography. The book raises a challenge for historians to think about both deconstruction and historiography, arguing that contemporary philosophy can provide a basis for thinking about history in the name of a deconstructive historiography that is not incompatible with rigorous historical scholarship.

Reading Derrida and Ricoeur
Reading Derrida and Ricoeur

Author: Eftichis Pirovolakis

Publisher: State University of New York Press

Published: 2010-02-16

Total Pages: 243

ISBN-13: 1438429517

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Offers a constructive new approach to the debate between hermeneutics and deconstruction.