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Author: S. H. Wood
Publisher:
Published: 2016-08-01
Total Pages: 58
ISBN-13: 9780692735176
DOWNLOAD EBOOKA 56 page humorous children's picture book reveals the personalities of 12 "famous" condiments as they come to life at The Diner. Who would have thought condiments could stir up images of family, diversity, tolerance, competition, belonging and individuality all resulting from an ever growing insatiable love for a variety of tastes?
Author: S. Wood
Publisher:
Published: 2016-04-29
Total Pages: 56
ISBN-13: 9780692695272
DOWNLOAD EBOOKCan you imagine a meal without condiments? Never! No Ketchup on your hamburger and fries? No way! How about condiments walking off the counter? WHAAAAT! Well, it's happening at The Diner and there's not a condiment in sight. Tripp, his dad, his sister, and all the patrons are in disbelief. Condiment complaints of misuse, prejudice, bullying and more are scrawled on paper napkins spread across the counter. Mayo asks, "Why do they hate me?" Relish sadly proclaims, "People say I'm too sweet and ignore me ... or just scrape me off." Can Management and the Condiments work out their issues? If not, it will be a sad day and a dining disaster for all of us! A picture book of 56 pages explores the life of 12 condiments as well as the concept of a meal without any condiments in sight. And yes, we may not love nor use them all but we want them here to stay! S.H.Wood, first time children's author, and Nic Gregory, talented Australian illustrator and animator, carry you through The Diner showcasing the humorous and at times emotionally charged personalities of each of these "famous" condiments. Adults and children of all ages will smile and laugh as they recognize their favorite, or not so favorite, condiments come to life. Turning every page might give the reader a new understanding for each condiment: you might even begin to feel sorry for Relish? If you like The Day the Crayons Quit you may just become a fan of The Condiment Chronicles ... Please Pass the Ketchup. The back story, titled "The Condiment Chronicles ... The Family Portrait", reveals historical facts about when, where, and how each condiment arrived on our counter, our kitchen table, and in our fridge. Who would have thought condiments could stir up images of family, diversity, tolerance, competition, and individuality all resulting from an ever growing insatiable love for a variety of tastes? Condiments and Condimentours, be on alert! Creativity is on the rise. There is always room for one more hot, spicy, sweet, or savory condiment. Experimentation is all part of self expression and being an individual. Don't hold back. Go ahead and spread that peanut butter and jelly on your hamburger ... as a condimentour that's your choice. Remember, variety is the spice (or in this case the condiment) of life. Cheers!
Author: Dan Jurafsky
Publisher: W. W. Norton & Company
Published: 2014-09-15
Total Pages: 222
ISBN-13: 039324587X
DOWNLOAD EBOOKA 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
Author: Maria J. Moss
Publisher:
Published: 1864
Total Pages: 150
ISBN-13:
DOWNLOAD EBOOKAuthor: Randall VanderMey
Publisher:
Published: 2006-01-10
Total Pages: 0
ISBN-13: 9780618642021
DOWNLOAD EBOOK[This text] provide[s] coverage of the writing process for today's visually oriented students. The text also included a wealth of rhetorical strategies that instructors and students found accessible and helpful. [It] reinforces these strengths with enhanced coverage of many important topics such as analyzing the rhetorical situation, evaluating sources, avoiding plagiarism, and developing visual literacy.-Pref.
Author: Cat Rambo
Publisher: Tor Books
Published: 2023-08-29
Total Pages: 240
ISBN-13: 1250269342
DOWNLOAD EBOOKNo one escapes their past as the crew of the You Sexy Thing attempts to navigate the hazards of opening a pop-up restaurant and the dangers of a wrathful pirate-king seeking vengeance in Cat Rambo's Devil's Gun. Life’s hard when you’re on the run from a vengeful pirate-king... When Niko and her crew find that the intergalactic Gate they're planning on escaping through is out of commission, they make the most of things, creating a pop-up restaurant to serve the dozens of other stranded ships. But when an archaeologist shows up claiming to be able to fix the problem, Niko smells something suspicious cooking. Nonetheless, they allow Farren to take them to an ancient site where they may be able to find the weapon that could stop Tubal Last before he can take his revenge. There, in one of the most dangerous places in the Known Universe, each of them will face ghosts from their past: Thorn attempts something desperate and highly illegal to regain his lost twin, Atlanta will have to cast aside her old role and find her new one, Dabry must confront memories of his lost daughter, and Niko is forced to find Petalia again, despite a promise not to seek them out. Meanwhile, You Sexy Thing continues to figure out what it wants from life—which may not be the same desire as Niko and the rest of the crew. At the Publisher's request, this title is being sold without Digital Rights Management Software (DRM) applied.
Author: Bobby Henderson
Publisher: Villard
Published: 2010-04-07
Total Pages: 194
ISBN-13: 0307485560
DOWNLOAD EBOOKCan I get a “ramen” from the congregation?! Behold the Church of the Flying Spaghetti Monster (FSM), today’s fastest growing carbohydrate-based religion. According to church founder Bobby Henderson, the universe and all life within it were created by a mystical and divine being: the Flying Spaghetti Monster. What drives the FSM’ s devout followers, a.k.a. Pastafarians? Some say it’s the assuring touch from the FSM’s “noodly appendage.” Then there are those who love the worship service, which is conducted in pirate talk and attended by congregants in dashing buccaneer garb. Still others are drawn to the Church’s flimsy moral standards, religious holidays every Friday, or the fact that Pastafarian heaven is way cooler: Does your heaven have a Stripper Factory and a Beer Volcano? Intelligent Design has finally met its match—and it has nothing to do with apes or the Olive Garden of Eden. Within these pages, Bobby Henderson outlines the true facts– dispelling such malicious myths as evolution (“only a theory”), science (“only a lot of theories”), and whether we’re really descended from apes (fact: Humans share 95 percent of their DNA with chimpanzees, but they share 99.9 percent with pirates!) See what impressively credentialed top scientists have to say: “If Intelligent Design is taught in schools, equal time should be given to the FSM theory and the non-FSM theory.” –Professor Douglas Shaw, Ph.D. “Do not be hypocritical. Allow equal time for other alternative ‘theories’ like FSMism, which is by far the tastier choice.” –J. Simon, Ph.D. “In my scientific opinion, when comparing the two theories, FSM theory seems to be more valid than classic ID theory.” –Afshin Beheshti, Ph.D. Read the book and decide for yourself!
Author: An Australian Aristologist (pseud.)
Publisher:
Published: 2023-02
Total Pages: 0
ISBN-13: 9781925907087
DOWNLOAD EBOOKEuropean Australians have generally regarded the consumption of native flora and fauna with hesitation. From the outset of European colonisation of Australia, emphasis has been placed upon the cultivation of exotic grains like wheat, and the farming of introduced animals such as chickens, sheep and cattle, in order to establish a familiar and long-term food supply.However, by necessity and sometimes by choice, native produce comprised an important part of the diet for many colonists throughout the 19th century. While plants were rarely exploited as a food source, plentiful kangaroos, wallabies and water fowl were an obvious source of protein for those isolated on properties in the Australian Colonies. Fish were a major part of the diet for coastal settlements.Possibly as a result of this ambivalence, there was little attempt to codify a specific Australian cuisine until The English And Australian Cookery Book, was published in 1864. Written under a pseudonym by esteemed Tasmanian police magistrate and politician Edward Abbott, this cookbook showcases the diverse range of dishes that were popular in the colonial period. Abbott described himself as an aristologist, an expert in the study of food, culture and society. Abbott collected recipes that often combined native and exotic ingredients and he carefully selected and refined traditional English recipes to suit Colonial Australian conditions, ingredients and tastes. He also championed locally produced wines and discussed in great detail related matters such as smoking etiquette and the employment of servants. The latter topic will be of great interest to visitors to the Port Arthur Historic Sites' Cascades Female Factory, since Edward Abbott had several female servants from the Female Factory in his employ.The English And Australian Cookery Book provides a unique window into the rich but almost unknown culinary heritage of Colonial Australia and in particular, Colonial Tasmania. Whether you're a history buff, foodie or simply looking to expand your cooking repertoire, the English And Australian Cookery Book is a must-read.
Author: Edmundo Murray
Publisher: Edmundo Murray
Published: 2006
Total Pages: 221
ISBN-13: 9509725714
DOWNLOAD EBOOKAuthor: Joe Beddia
Publisher: Abrams
Published: 2017-04-18
Total Pages: 350
ISBN-13: 1683350197
DOWNLOAD EBOOKFollow the man behind Philadelphia’s celebrated Pizzeria Beddia as he takes you through the pizza-making process—from the dough to the sauce to the cheese. Joe Beddia’s pizza is old school—it’s all about the dough, sauce, cheese, and baking basics. And now, he’s offering his methods and recipes in a cookbook that’s anything but old school, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained Beddia’s pizzeria a cult following, alongside brand new recipes like: Dinosaur Kale, Pickled Red Onion, and Spring Cream Pizza Bintje Potato with Cream and Rosemary Speck, Collard Greens, Fontina, and Cream Roasted Corn with Heirloom Cherry Tomato and Basil Breakfast Pizza with Sausage, Eggs, Spinach, and Cream And dozens more! Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza. “I will never forgive my parents for not sending me to Pizza Camp.” —Jimmy Kimmel, comedian/pizza eater “Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.” —Michael Solomonov, James Beard Award–winning chef and author
