Why is it that French chefs tend to develop a syndrome of professional nostalgia? Educated to work in the most prestigious restaurants, they soon discover another reality in common foodservices and are viewed as having made an egotistical professional choice. Regardless of the improvement in their working conditions, their identity is distorted. This book describes foodservices as a whole, including international and inter-industry comparisons in the sociological field of gastronomical professionals, in an attempt to analyze their identities in different stages and diversities.
Generation Chef is the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef.
For anyone fascinated by Jewish culinary culture, look no further. Learn how to master everything from Holishkes (individual stuffed cabbage leaves in a rich tomato sauce) to the Blintz (pancakes filled with sweetened cream cheese), and Kreplach, which is served at Purim and Yom Kippur. In addition to its host of classic dishes, the book also contains modern recipes and plenty of vegetarian options, such as Baba Ganoush, Hummus and Falafel, to satisfy everyone.
An exploration of gender, race, and food in Peru in the 1950s and 1960s and today. From the late 1940s to the mid 1960s, Peru’s rapid industrialization and anti-communist authoritarianism coincided with the rise of mass-produced cookbooks, the first televised cooking shows, glossy lifestyle magazines, and imported domestic appliances and foodstuffs. Amy Cox Hall’s The Taste of Nostalgia uses taste as a thematic and analytic thread to examine the ways that women, race, and the kitchen were foundational to Peruvian longings for modernity, both during the Cold War and today. Drawing on interviews, personal stories, media images, and archival and ethnographic research, Cox Hall considers how elite, European-descended women and the urban home were central to Peru’s modernizing project and finds that all women who labored within the deeply racialized and gendered world of food helped set the stage for a Peruvian food nationalism that is now global in the twenty-first century. Cox Hall skillfully connects how the sometimes-unsavory tastes of the past are served again in today’s profitable and pervasive gastronostalgia that helps sell Peru and its cuisine both at home and abroad.
Despite the stock market crash of October 1929, thousands of theatregoers still flocked to the Great White Way throughout the country’s darkest years. In keeping with the Depression and the events leading up to World War II, 1930s Broadway was distinguished by numerous political revues and musicals, including three by George Gershwin (Strike Up the Band, Of Thee I Sing, and Let ’Em Eat Cake). The decade also saw the last musicals by Gershwin, Jerome Kern, and Vincent Youmans; found Richard Rodgers and Lorenz Hart in full flower; and introduced both Kurt Weill and Harold Arlen’s music to Broadway. In The Complete Book of 1930s Broadway Musicals, Dan Dietz examines in detail every musical that opened on Broadway from 1930 through 1939. This book discusses the era’s major successes, notorious failures, and musicals that closed during their pre-Broadway tryouts. It includes such shows as Anything Goes, As Thousands Cheer, Babes in Arms, The Boys from Syracuse, The Cradle Will Rock, The Green Pastures, Hellzapoppin, Hot Mikado, Porgy and Bess, Roberta, and various editions of Ziegfeld Follies. Each entry contains the following information: Plot summary Cast members Names of all important personnel, including writers, composers, directors, choreographers, producers, and musical directors Opening and closing dates Number of performances Critical commentary Musical numbers and the performers who introduced the songs Production data, including information about tryouts Source material Details about London and other foreign productions Besides separate entries for each production, the book offers numerous appendixes, including a discography, filmography, and list of published scripts, as well as lists of black-themed and Jewish-themed productions. This comprehensive book contains a wealth of information and provides a comprehensive view of each show. The Complete Book of 1930s Broadway Musicals will be of use to scholars, historians, and casual fans of one of the greatest decades in musical theatre history.
This book is a collection of notable papers from the first six volumes of the journal "Comparative Sociology." Its content represents leading-edge and contemporarily astute analyses in the burgeoning science of comparative sociology, especially relevant to a globalizing world in transition. Given that not everyone is acquainted with comparative sociology, this book offers an opportunity to enlighten readers unfamiliar with the discipline about the importance of comparative sociology to the new world order. Taken together, the articles illuminate various aspects of comparative sociologya "theoretical, methodological, substantive. Some compare social entities in subjective, case-study fashion, while others report on rigorous social research. All contribute in one form or another to describing the many and varied facets of the exciting a oenewa science of comparative sociology. The content of this volume has previously been published in "Comparative Sociology" volumes 1 a " 6.3.
Consumption and the Literary Cookbook offers readers the first book-length study of literary cookbooks. Imagining the genre more broadly to include narratives laden with recipes, cookbooks based on cultural productions including films, plays, and television series, and cookbooks that reflected and/or shaped cultural and historical narratives, the contributors draw on the tools of literary and cultural studies to closely read a diverse corpus of cookbooks. By focusing on themes of consumption—gastronomical and rhetorical—the sixteen chapters utilize the recipes and the narratives surrounding them as lenses to study identity, society, history, and culture. The chapters in this book reflect the current popularity of foodie culture as they offer entertaining analyses of cookbooks, the stories they tell, and the stories told about them.
