The Edible Monument
The Edible Monument

Author: Marcia Reed

Publisher: Getty Publications

Published: 2015-10-13

Total Pages: 192

ISBN-13: 1606064541

DOWNLOAD EBOOK

The Edible Monument considers the elaborate architecture, sculpture, and floats made of food that were designed for court and civic celebrations in early modern Europe. These include popular festivals such as Carnival and the Italian Cuccagna. Like illuminations and fireworks, ephemeral artworks made of food were not well documented and were challenging to describe because they were perishable and thus quickly consumed or destroyed. In times before photography and cookbooks, there were neither literary models nor a repertoire of conventional images for how food and its preparation should be explained or depicted. Although made for consumption, food could also be a work of art, both as a special attraction and as an expression of power. Formal occasions and spontaneous celebrations drew communities together, while special foods and seasonal menus revived ancient legends, evoking memories and recalling shared histories, values, and tastes. Drawing on books, prints, and scrolls that document festival arts, elaborate banquets, and street feasts, the essays in this volume examine the mythic themes and personas employed to honor and celebrate rulers; the methods, materials, and wares used to prepare, depict, and serve food; and how foods such as sugar were transformed to express political goals or accomplishments. This book is published on the occasion of an exhibition at the Getty Research Institute from October 13, 2015, to March 23, 2016.

The La Varenne Cooking Course
The La Varenne Cooking Course

Author: Anne Willan

Publisher: William Morrow

Published: 1982

Total Pages: 440

ISBN-13:

DOWNLOAD EBOOK

Abstract: A cookbook for beginners presents the philosophy of cooking as taught at the Ecole de Cuisine La Varenne in Paris. The comprehensive course teaches first a mastery of the fundamentals, and then more complicated procedures which can be put together to produce the famous works of French classic and nouvelle cuisine. There are 35 lessons, each dealing with a food ingredient (eggs, cheese), a prepared food (soups, salads) or a technique (sauteing, boning). Each lesson has an introductory statement plus a discussion of utensils and ingredients needed, and preparation techniques, and possible variations. The 250 recipes included give both American and metric measurements and Farenheit and Centigrade temperatures. Color photographs illustrate techniques. (kbc).

The Light of Truth
The Light of Truth

Author: Ida B. Wells

Publisher: Penguin

Published: 2014-11-25

Total Pages: 626

ISBN-13: 0143106821

DOWNLOAD EBOOK

The broadest and most comprehensive collection of writings available by an early civil and women’s rights pioneer Seventy-one years before Rosa Parks’s courageous act of resistance, police dragged a young black journalist named Ida B. Wells off a train for refusing to give up her seat. The experience shaped Wells’s career, and—when hate crimes touched her life personally—she mounted what was to become her life’s work: an anti-lynching crusade that captured international attention. This volume covers the entire scope of Wells’s remarkable career, collecting her early writings, articles exposing the horrors of lynching, essays from her travels abroad, and her later journalism. The Light of Truth is both an invaluable resource for study and a testament to Wells’s long career as a civil rights activist. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.

Salad for President
Salad for President

Author: Julia Sherman

Publisher: Abrams

Published: 2017-05-16

Total Pages: 562

ISBN-13: 1683350227

DOWNLOAD EBOOK

Over seventy-five salad recipes, with contributions and interviews by artists & creatives like William Wegman, Tauba Auerbach, Laurie Anderson, and Alice Waters. Julia Sherman loves salad. In the book named for her popular blog, Sherman encourages her readers to consider salad an everyday indulgence that can include cocktails, soups, family style brunch dishes, and dinner-party entrées. Every part of the meal is reimagined with a fresh, vegetable obsessed perspective. This compendium of savory recipes will tempt readers in search of diverse offerings from light to hearty organized by season. Recipes include: Collard Chiffonade Salad with Roasted Garlic Dressing and Crouton Crumble Heirloom Tomatoes with Crunchy Polenta Croutons Flank Steak and Bean Sprouts with Miso-Kimchi Dressing Grilled Hearts of Palm with Mint and Triple Citrus Golden Crispy Lotus Root with Asian Pear and Yuzu Dressing Shaved Cauliflower and Candy Cane Beet Salad with Seared Arctic Char Curly Carrots with Candied Cumin And many more The recipes, while not exclusively vegetarian, are vegetable-forward and focused on high-quality seasonal produce. Sherman also includes insider tips on pantry staples and growing your own salad garden of herbs and greens. Salad—with its infinite possibilities—is a game of endless combinations, not stifling rules. And with that in mind, Salad for President offers a window into how artists approach preparing their favorite dishes. She visits sculptors, painters, photographers, and musicians in their homes and gardens, interviewing and photographing them as they cook. Utterly unique in its look into the worlds of food, art, and everyday practices, Salad for President is at once a practical resource for healthy, satisfying recipes and an inspiring look at creativity. Praise for Salad for President “Part relational art, part self-discovery, Salad for President turns our notion of ‘salad’ on its head in a funny, beautiful, and most personal way.” ?Bon Appétit “Makes even the most unrepentant meat eater consider their leafy greens; it is a decidedly bitter, yet delicious, pill to swallow.” —John Martin, Munchies

Reader's Digest Complete Guide to Cookery
Reader's Digest Complete Guide to Cookery

Author: Anne Willan

Publisher:

Published: 1989

Total Pages: 528

ISBN-13: 9780863183850

DOWNLOAD EBOOK

This fully illustrated volume provides detailed information and advice on choosing, storing, cooking, preserving and freezing food, as well as giving preparation and serving suggestions for both common and exotic ingredients. The book has been divided into six main sections, each concentrating on a different range of foods and exploring the techniques, utensils and ingredients required in step-by-step graphic sequences.

The Multispecies Salon
The Multispecies Salon

Author: Eben Kirksey

Publisher: Duke University Press

Published: 2014-10-20

Total Pages: 344

ISBN-13: 0822376989

DOWNLOAD EBOOK

A new approach to writing culture has arrived: multispecies ethnography. Plants, animals, fungi, and microbes appear alongside humans in this singular book about natural and cultural history. Anthropologists have collaborated with artists and biological scientists to illuminate how diverse organisms are entangled in political, economic, and cultural systems. Contributions from influential writers and scholars, such as Dorion Sagan, Karen Barad, Donna Haraway, and Anna Lowenhaupt Tsing, are featured along with essays by emergent artists and cultural anthropologists. Delectable mushrooms flourishing in the aftermath of ecological disaster, microbial cultures enlivening the politics and value of food, and nascent life forms running wild in the age of biotechnology all figure in this curated collection of essays and artifacts. Recipes provide instructions on how to cook acorn mush, make cheese out of human milk, and enliven forests after they have been clear-cut. The Multispecies Salon investigates messianic dreams, environmental nightmares, and modest sites of biocultural hope. For additional materials see the companion website: www.multispecies-salon.org/ Contributors. Karen Barad, Caitlin Berrigan, Karin Bolender, Maria Brodine, Brandon Costelloe-Kuehn, David S. Edmunds, Christine Hamilton, Donna J. Haraway, Stefan Helmreich, Angela James, Lindsay Kelley, Eben Kirksey, Linda Noel, Heather Paxson, Nathan Rich, Anna Rodriguez, Dorion Sagan, Craig Schuetze, Nicholas Shapiro, Miriam Simun, Kim TallBear, Anna Lowenhaupt Tsing

Alaska's Wild Plants
Alaska's Wild Plants

Author: Janice Schofield Eaton

Publisher: Alaska Northwest Books

Published: 2015-06-15

Total Pages: 96

ISBN-13: 9780882409382

DOWNLOAD EBOOK

An authoritative guide book to more than 70 of Alaska's most common wild edible plants. Tuck this guide into a backpack, glove compartment, or pocket and use its color photographs and habitat and plant descriptions to help you discover the bounty of the land and its plants around you. The authoritative gathering instructions ensure a healthful harvest. Learn about each plant's nutritional content, and medicinal and culinary uses. Also included are recipes for fresh salads, unusual appetizers, delicious soups, breads and more. The author is an authority on the wild plants of North America and Alaska.

There Will be Dragons, Second Edition
There Will be Dragons, Second Edition

Author: John Ringo

Publisher: Baen Publishing Enterprises

Published: 2013-05-15

Total Pages: 686

ISBN-13: 1625791844

DOWNLOAD EBOOK

Now with all new content by John Ringo! Paradise Lost In the future there is no want, no war, no disease nor ill-timed death. The world is a paradise¾and then, in a moment, it ends. The council that controls the Net falls out and goes to war. Everywhere people who have never known a moment of want or pain are left wondering how to survive. But scattered across the face of the earth are communities which have returned to the natural life of soil and small farm. In the village of Raven's Mill, Edmund Talbot, master smith and unassuming historian, finds that all the problems of the world are falling in his lap. Refugees are flooding in, bandits are roaming the woods, and his former lover and his only daughter struggle through the Fallen landscape. Enemies, new and old, gather like jackals around a wounded lion. But what the jackals do not know is that while old he may be, this lion is far from death. And hidden in the past is a mystery that has waited until this time to be revealed. You cross Edmund Talbot at your peril, for a smith is not all he once was. . . . At the publisher's request, this title is sold without DRM (Digital Rights Management). Praise for the Science Fiction of John Ringo "MARVELOUS!" ¾David Weber "Explosive. . . . Fans of strong military SF will appreciate Ringo's lively narrative and flavorful characters. . . . One of the best new practitioners of military SF." ¾Publishers Weekly ". . . since his imagination, clearly influenced by Kipling and rock and roll, is fertile, and his storytelling skill sound, [When the Devil Dances] is irresistible." ¾Booklist ". . . fast-paced military sf peopled with three-dimensional characters and spiced with personal drama as well as tactical finesse." ¾Library Journal "If Tom Clancy were writing SF, it would read much like John Ringo . . . good reading with solid characterizations¾a rare combination." ¾Philadelphia Weekly Press "Ringo provides a textbook example of how a novel in the military SF subgenre should be written. . . . Crackerjack storytelling." ¾Starlog

Broken Bread
Broken Bread

Author: Tilly Dillehay

Publisher: Harvest House Publishers

Published: 2020-06-02

Total Pages: 242

ISBN-13: 073698013X

DOWNLOAD EBOOK

God Cares More About How You Eat than What You Eat Christians should have their heads on straight about food—but too often our eating is complicated by burdens and rules, by diets and dependencies. So how can we keep a spiritually healthy view of what we eat? Should Christians stop eating white sugar? Does the Bible ask us to go paleo? Most questions about food aren’t really about nutrition but about how we understand God. In Broken Bread, Christian Book Award–winner Tilly Dillehay challenges us to abandon the concept of good and bad foods and instead offers a way to… celebrate food without obsession make healthy choices without bondage to rules feed our families without feeling frazzled find satisfaction without using food as an emotional crutch This isn’t another diet book. You won’t find any system or plan for eating but rather a joyful call to develop a vision of Christ that informs the way you eat. Take delight in food again, and discover a feast for today that whispers of the eternal feast to come.

The Opera of Bartolomeo Scappi (1570)
The Opera of Bartolomeo Scappi (1570)

Author: Terence Scully

Publisher: University of Toronto Press

Published: 2011-01-22

Total Pages: 801

ISBN-13: 1442692170

DOWNLOAD EBOOK

Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume. Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza). Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.