Cineaste on Film Criticism, Programming, and Preservation in the New Millennium


Book Description

Digital technology and the Internet have revolutionized film criticism, programming, and preservation in deeply paradoxical ways. The Internet allows almost everyone to participate in critical discourse, but many print publications and salaried positions for professional film critics have been eliminated. Digital technologies have broadened access to filmmaking capabilities, as well as making thousands of older films available on DVD and electronically. At the same time, however, fewer older films can be viewed in their original celluloid format, and newer, digitally produced films that have no “material” prototype are threatened by ever-changing servers that render them obsolete and inaccessible. Cineaste, one of the oldest and most influential publications focusing on film, has investigated these trends through a series of symposia with the top film critics, programmers, and preservationists in the United States and beyond. This volume compiles several of these symposia: “Film Criticism in America Today” (2000), “International Film Criticism Today” (2005), “Film Criticism in the Age of the Internet” (2008), “Film Criticism: The Next Generation” (2013), “The Art of Repertory Film Exhibition and Digital Age Challenges” (2010), and “Film Preservation in the Digital Age” (2011). It also includes interviews with the late, celebrated New Yorker film critic Pauline Kael and the critic John Bloom (“Joe Bob Briggs”), as well as interviews with the programmers/curators Peter von Bagh and Mark Cousins and with the film preservationist George Feltenstein. This authoritative collection of primary-source documents will be essential reading for scholars, students, and film enthusiasts.







Vino Argentino


Book Description

Presents a tour of Argentina's wine region, with information about the climate, local attractions, wine varieties, and local cuisine of each location.




Bodegas & vinos Argentina


Book Description




Lobel's Meat and Wine


Book Description

From easy-to-prepare rib steaks marinated in Pinot Noir to the delicious surprise of a gratin of chicken and Gruyre cheese cooked in Bourgogne blanc, each of the 100 recipes in this book gives detailed wine notes and, where appropriate, butcher's notes and make-ahead tips. 24 color photos.




Current List of Medical Literature


Book Description

Includes section, "Recent book acquisitions" (varies: Recent United States publications) formerly published separately by the U.S. Army Medical Library.




The Italian Vegetable Cookbook


Book Description

Traditional and contemporary Italian recipes for vegetarian and nearly vegetarian dishes from the author of The Italian Slow Cooker. Over the ages, resourceful Italian cooks have devised countless ways to prepare vegetables—all incredibly flavorful and simple. In this book, Italian cooking authority Michele Scicolone shares recipes that she gathered during years of traveling in Italy. Some, like Green Fettuccine with Spring Vegetable Ragu and Easter Swiss Chard and Cheese Pie, came from talented home cooks. Others, such as Stuffed Cremini Mushrooms, were passed down through her family. She encountered still more, including One-Pot “Dragged” Penne, in restaurants and adapted dishes like Romeo’s Stuffed Eggplant from the cookbooks she collects. Many recipes display the Italian talent for making much out of little: Acquacotta, “Cooked Water,” makes a sumptuous soup from bread, tomatoes, and cheese. In keeping with Italian tradition, some dishes contain small amounts of pancetta, anchovies, or chicken broth, but they are optional. Simple desserts—Rustic Fruit Focaccia, Plum Crostata—finish the collection. “[Scicolone’s] methodology for vegetable cooking strives to extract the greatest amount of flavor and texture from every plant…Ambitious cooks will love the challenge of Scicolone’s Swiss chard and ricotta pie. Some recipes call for typical Italian flavor enhancers, such as anchovies or ­pancetta; nevertheless, vegetarians will find lots to savor here, and meat eaters will deem many of the pasta sauces perfectly satisfying. And both camps will delight in the host of rich and sweet dessert offerings.”—Boooklist




Poppy Cooks


Book Description

"[Poppy’s] recipes are unshowy, unfussy (for all her Michelin training) and simply make you want to go skipping into the kitchen to cook."—Nigella Lawson, Nigella.com With Chef and TikTok sensation Poppy O’Toole you'll learn the basics, up your cooking game, with delicious results every time. This is a cookbook with no judgement. Together, we’ll learn how to make incredible food at home. We’ll start with the basics: 12 core recipes (or go-to skills) that everyone needs to know, like how to make a pasta sauce, roast a chicken or make a killer salad dressing. Then we’ll use these core skills as a base for delicious and adaptable recipes that will up your cooking game—the Staple, the Brunch, the Potato Hero (of course they make an appearance) and the Fancy AF. So, once you’ve nailed that classic tomato sauce (which I promise will become the new go-to in your kitchen), you can stir it through pasta, or bake it with eggs for the perfect Shakshuka and, before you know it, you’ll be getting real fancy and making a show-stopping Chicken Parmigiana to impress your friends. I'll walk you through 75 delicious recipes, including: White Sauce: think Mac and Cheese and Bacon-y Garlicky Gratin. Dough: easy flatbreads for Halloumi Avo Breads and Salmon Tikka wraps. Emulsions: Chicken Caesar Salad with homemade mayo and next level Steak Béarnaise with Hollandaise and Crunchy Roast Chips. Meringue: from Eton Mess Pancakes through to Simply the Zest Lemon Meringue Pie Whether you’re completely new to the kitchen or looking to elevate your basics with clever tricks, my step-by-step guidance will help you nail delicious food every time. As a Michelin-trained chef with over ten years’ experience in professional kitchens, I’ve done the years of training so you don’t have to. It’s okay to make a few mistakes along the way, and together, we'll help you fix them and achieve incredible results at home. I am passionate about the importance of great food at home, every day—it’s what we all deserve. This is not just the food you want. It’s the food you need.




Italy's Native Wine Grape Terroirs


Book Description

A New York Times and Food & Wine Best Wine Book of 2019 Italy’s Native Wine Grape Terroirs is the definitive reference book on the myriad crus and the grand cru wine production areas of Italy’s native wine grapes. Ian D’Agata’s approach to discussing wine, both scientific and discursive, provides an easy-to-read, enjoyable guide to Italy’s best terroirs. Descriptions are enriched with geologic data, biotype and clonal information, producer anecdotes and interviews, and facts and figures compiled over fifteen years of research devoted to wine terroirs. In-depth analysis is provided for the terroirs that produce both the well-known wines (Barolo, Chianti Classico, Brunello di Montalcino) and those not as well-known (Grignolino d’Asti, Friuli Colli Orientali Picolit, Ischia). Everyday wine lovers, beginners, and professionals alike will find this new book to be the perfect complement to D’Agata’s previous award-winning Native Wine Grapes of Italy.




Ancient Wine


Book Description

Stone age wine -- The Noah hypothesis -- The archaeological and chemical hunt for the earliest wine -- Neolithic wine! -- Wine of the earliest pharaohs -- Wine of Egypt's golden age -- Wine of the world's first cities -- Wine and the great empires of the ancient Near East -- The Holy Land's bounty -- Lands of Dionysos : Greece and western Anatolia -- A beverage for King Midas and at the limits of the civilized world -- Molecular archaeology, wine, and a view to the future.