Author : William Grimes
Publisher : Oxford University Press
Page : 273 pages
File Size : 23,89 MB
Release : 2004-09
Category : Cooking
ISBN : 0195174062
More than two thousand entries define a variety of words and terms related to eating and foods, describing exotic dishes, cooking techniques, ingredients, and foods.
Author : Bonnie Clark
Publisher : WorthyKids
Page : 0 pages
File Size : 27,51 MB
Release : 2020-04-07
Category : Juvenile Fiction
ISBN : 9781546015178
Teach kids about the power of words and the importance of kindness with this charming picture book that cleverly illustrates why we should think before we speak. Amera's having a bad day. Her best friend ruined her cupcake and they both said mean things. When Amera brings her bad mood home with her, her mom tells her to "taste her words." Amera's mean words taste like rotten eggs, spoiled milk, and lemons! As Amera realizes that her mean words make her feel bad and others feel worse, she starts saying the kindest, sweetest words she can find. This picture book is an excellent resource for parents who want to teach their kids to think before they speak. With humorous text and lively illustrations, Clark and Bright make it easy for even the youngest children to understand the power of their words.
Author : Jane Birch
Publisher : Fresh Awakenings
Page : 238 pages
File Size : 36,83 MB
Release : 2013-11-26
Category : Health & Fitness
ISBN : 1493684965
This book is a lively exploration of the amazing revelation known to Mormons as the “Word of Wisdom.” It counsels us how and what we should eat to reach our highest potential, both physically and spiritually. New and surprising insights are presented through the perspective of what has been proven to be the healthiest human diet, a way of eating supported both by history and by science: a whole food, plant-based (WFPB) diet. WFPB vegetarian diets have been scientifically proven to both prevent and cure chronic disease, help you achieve your maximum physical potential, and make it easy to reach and maintain your ideal weight. In this book, you’ll find the stories of dozens of people who are enjoying the blessings of following a Word of Wisdom diet, and you’ll get concrete advice on how to get started! You will discover: What we should and should not eat to enjoy maximum physical health. How food is intimately connected to our spiritual well being. Why Latter-day Saints are succumbing to the same chronic diseases as the rest of the population, despite not smoking, drinking, or doing drugs. How the Word of Wisdom was designed specifically for our day. How you can receive the “hidden treasures” and other blessings promised in the Word of Wisdom. Why eating the foods God has ordained for our use is better not just for our bodies, but for the animals and for the earth. You may think you know what the Word of Wisdom says, but you’ll be amazed at what you have missed. Learn why Mormons all over the world are “waking up” to the Word of Wisdom!
Author : Dan Jurafsky
Publisher : W. W. Norton & Company
Page : 222 pages
File Size : 20,76 MB
Release : 2014-09-15
Category : Cooking
ISBN : 039324587X
A 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 : Helen Macbeth
Publisher : Berghahn Books
Page : 232 pages
File Size : 20,83 MB
Release : 1997-11-01
Category : Social Science
ISBN : 1782381880
Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have therefore been widely researched and are well documented. However, information and debate on these factors are scattered across the academic literature of different disciplines. In this volume cross-disciplinary perspectives are brought together by an international team of contributors that includes socialand biological anthropologists, ethologists and ethnologists, psychologists, neurologists and zoologists in order to provide access to the different specialisms on the topic.
Author : Dr. Guy Leschziner
Publisher : St. Martin's Press
Page : 236 pages
File Size : 45,20 MB
Release : 2022-02-22
Category : Psychology
ISBN : 1250272378
In The Man Who Tasted Words, Guy Leschziner leads readers through the senses and how, through them, our brain understands or misunderstands the world around us. Vision, hearing, taste, smell, and touch are what we rely on to perceive the reality of our world. Our senses are the conduits that bring us the scent of a freshly brewed cup of coffee or the notes of a favorite song suddenly playing on the radio. But are they really that reliable? The Man Who Tasted Words shows that what we perceive to be absolute truths of the world around us is actually a complex internal reconstruction by our minds and nervous systems. The translation into experiences with conscious meaning—the pattern of light and dark on the retina that is transformed into the face of a loved one, for instance—is a process that is invisible, undetected by ourselves and, in most cases, completely out of our control. In The Man Who Tasted Words, neurologist Guy Leschziner explores how our nervous systems define our worlds and how we can, in fact, be victims of falsehoods perpetrated by our own brains. In his moving and lyrical chronicles of lives turned upside down by a disruption in one or more of their five senses, he introduces readers to extraordinary individuals, like one man who actually “tasted” words, and shows us how sensory disruptions like that have played havoc, not only with their view of the world, but with their relationships as well. The cases Leschziner shares in The Man Who Tasted Words are extreme, but they are also human, and teach us how our lives and what we perceive as reality are both ultimately defined by the complexities of our nervous systems.
Author : Louisa Ligeron
Publisher : Hope Publishing
Page : 68 pages
File Size : 35,74 MB
Release :
Category : Young Adult Nonfiction
ISBN :
Unlock the Flavors of Descriptive Writing! Dive into the delicious world of descriptive writing with Food and Taste in Words: Descriptive Writing Guide for Young Writers. This engaging guide is perfect for aspiring writers eager to enhance their skills and bring the culinary world to life with colorful, detailed writing. Inside this book, you will find: Insightful Tips: Learn practical techniques for observing and describing the world of food, from the crunch of fresh vegetables to the aromatic spices of exotic dishes. Engaging Prompts: Explore a variety of creative prompts designed to inspire and challenge you to describe foods and culinary experiences in extraordinary ways. Detailed Examples: Discover examples that illustrate how to use descriptive writing to capture the essence of various foods and culinary delights, making your writing more vivid and engaging. Comprehensive Guidance: Benefit from chapters dedicated to different categories of foods, including fruits and vegetables, snacks and treats, main dishes, desserts, beverages, international cuisine, breakfast foods, spices and herbs, cooking and baking experiences, and food presentations and plating. Whether you're writing a story, an essay, or simply practicing your craft, Food and Taste in Words will provide you with the tools and inspiration you need to create compelling and realistic portrayals of the culinary world. Elevate your writing and captivate your readers with the rich and diverse flavors of food described in this book. Unlock your creative potential and take your descriptive writing to the next level. Get your copy of Food and Taste in Words: Descriptive Writing Guide for Young Writers today and start bringing your culinary scenes to life with every word!
Author : Daniel Patterson
Publisher : Penguin
Page : 290 pages
File Size : 18,55 MB
Release : 2017-08-01
Category : Cooking
ISBN : 069819716X
As seen in Food52, Los Angeles Times, and Bloomberg Two masters of composition—a chef and a perfumer—present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet even in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles: • The Four Rules for creating flavor • A Flavor Compass that points the way to transformative combinations • The flavor-heightening effects of cooking methods • “Locking,” “burying,” and other aspects of cooking alchemy • The Seven Dials that let you fine-tune a dish With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.
Author : Sarah E. Worth
Publisher : Reaktion Books
Page : 237 pages
File Size : 20,18 MB
Release : 2021-11-11
Category : Philosophy
ISBN : 1789144817
A thoughtful consideration of taste as a sense and an idea and of how we might jointly develop both. When we eat, we eat the world: taking something from outside and making it part of us. But what does it taste of? And can we develop our taste? In Taste, Sarah Worth argues that taste is a sense that needs educating, for the real pleasures of eating only come with an understanding of what one really likes. From taste as an abstract concept to real examples of food, she explores how we can learn about and develop our sense of taste through themes ranging from pleasure, authenticity, and food fraud, to visual images, recipes, and food writing.
Author : Charles Spence
Publisher : Penguin
Page : 337 pages
File Size : 12,96 MB
Release : 2018-07-03
Category : Technology & Engineering
ISBN : 0735223475
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
