Encyclopédie de cuisine de tous les pays
Author : Blüher
Publisher :
Page : 986 pages
File Size : 38,88 MB
Release : 1901
Category : Cooking
ISBN :
Author : Blüher
Publisher :
Page : 986 pages
File Size : 38,88 MB
Release : 1901
Category : Cooking
ISBN :
Author : Library of Congress
Publisher :
Page : 712 pages
File Size : 27,6 MB
Release : 1969
Category : Catalogs, Union
ISBN :
Author : Library of Congress
Publisher :
Page : 1046 pages
File Size : 25,55 MB
Release : 1976
Category : Catalogs, Subject
ISBN :
Author : Library of Congress
Publisher :
Page : 1036 pages
File Size : 24,89 MB
Release : 1977
Category :
ISBN :
Author : George Herman Ellwanger
Publisher :
Page : 566 pages
File Size : 13,9 MB
Release : 1902
Category : Electronic books
ISBN :
Author : Zilkia Janer
Publisher : Taylor & Francis
Page : 205 pages
File Size : 19,98 MB
Release : 2022-12-30
Category : Science
ISBN : 100081808X
This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern. It shows how gastronomy’s engagement with rationalist and aesthetic thought, and with colonial and capitalist structures, led to the desensualization, bureaucratization and racialization of its conceptualization of taste. The Coloniality of Modern Taste provides an understanding of gastronomy that moves away from the usual celebratory approach. Through a discussion of nineteenth-century gastronomic publications, this book illustrates how the gastronomic notion of taste was shaped by a number of specifically modern constraints. It compares the gastronomic approach to taste to conceptualizations of taste that emerged in other geographical and philosophical contexts to illustrate that the gastronomic approach stands out as particularly bereft of affect. The book argues that the understanding of taste constructed by gastronomic texts continues to burden the affective experience of taste, while encouraging patterns of food consumption that rely on an exploitative and unsustainable global food system. This book will appeal to students and scholars interested in cultural studies, decoloniality, affect theory, sensory studies, gastronomy and food studies.
Author : François-Régis Gaudry
Publisher : Artisan Books
Page : 433 pages
File Size : 20,78 MB
Release : 2018-10-16
Category : Cooking
ISBN : 1579658768
There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.
Author :
Publisher :
Page : 1038 pages
File Size : 48,89 MB
Release : 1978
Category : Catalogs, Union
ISBN :
Includes entries for maps and atlases.
Author :
Publisher :
Page : 624 pages
File Size : 11,31 MB
Release : 1980
Category : Union catalogs
ISBN :
Author : Annie M. Brewer
Publisher :
Page : 808 pages
File Size : 33,22 MB
Release : 1979
Category : Encyclopedias and dictionaries
ISBN :