Same Chef Different Day
Same Chef Different Day

Author: Danuta Hadusek

Publisher: Danuta Hadusek

Published: 2015-04-01

Total Pages: 248

ISBN-13: 0994167512

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This ‘Bowdlerised’ version of a country club kitchen managed by a husband and wife team while raising a family in a select New South Wales town does not expose too many dramas that occur in the catering trade, just the ‘Jaunty Jargon’ that made life bearable in the ‘Sweat Box’. Recounting living proof that one either immerses oneself into this trade both mentally and wholeheartedly or one, or two, will go mental and lose heart during this 7-day-a-week occupation over 26 years. The composition of menu themes, styles and costs that changed over this period of time are the integral part of this book while ‘Belief in the System’ keeps you focused on the changing social values until such a time that closure was reached. This is my fictional fable flashback of ideology with an occasional spoonerism insert to protect the sensitive ear. From these encounters of the memorable kind, I learned that ‘I was free to BE and the world to see - But the key for me, was ‘busy BEE!’

You and I Eat the Same
You and I Eat the Same

Author: Chris Ying

Publisher: Artisan Books

Published: 2018-10-02

Total Pages: 217

ISBN-13: 1579658407

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Named one of the Ten Best Books About Food of 2018 by Smithsonian magazine MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.