A Taste for the Secret


Book Description

In this series of dialogues, Derrida discusses and elaborates on some of the central themes of his work, such as the problems of genesis, justice, authorship and death. Combining autobiographical reflection with philosophical enquiry, Derrida illuminates the ideas that have characterized his thought from its beginning to the present day. If there is one feature that links these contributions, it is the theme of singularity - the uniqueness of the individual, the resistance of existence to philosophy, the temporality of the singular and exceptional moment, and the problem of exemplarity. The second half of this book contains an essay by Maurizio Ferraris, in which he explores the questions of indication, time and the inscription of the transcendental in the empirical. A work of outstanding philosophy and scholarship, the essay is developed in close proximity to Derrida and in dialogue with figures such as Plato, Aristotle, Plotinus, Kant, Hegel and Heidegger. It thereby provides a useful introduction to the philosophy of one of Italy's most prominent philosophers as well as an excellent complement to Derrida's own ideas. A Taste for the Secret consists of material that has never before appeared in English. It will be of interest to second-year undergraduates, graduate students and academics in philosophy, modern languages, literature, literary theory and the humanities generally.




Taste


Book Description

How do we define taste? The only certainty is that it shifts and changes - sometimes abruptly. With the explosion of vulgar consumerism in the mid-nineteenth century, the Victorians seized upon the notion of good taste as a way of codifying middle-class mores. A century later, to talk about taste had become almost taboo, since judgments made about dress, manners, food and art can often be painfully revealing. And today? When this classic text was first published in 1991, Stephen Bayley illuminated the nuances and niceties of our mercurial understanding of taste. In this new edition, he ranges far and wide to bring us exquisitely up to date. 'I don't know anybody with more interesting observations about style, taste and contemporary design' Tom Wolfe on Stephen Bayley AUTHOR: Stephen Bayley is an author, critic, columnist, consultant, broadcaster, curator and founding director of the influential Design Museum in London. Over the past thirty years his writing has changed the way the world thinks about design. He is the author of Death Drive, one the most talked about books of 2016. SELLING POINTS: * Design-guru Stephen Bayley approaches the thorny and sometimes elitist topic of 'taste' with typical wit, drawing on his expertise in a number of fields from fashion to food * A new edition of a classic book, brought into the new millennium by Bayley's concise critique of modern design 90 colour images




A Taste for the Secret


Book Description

In this series of dialogues, Derrida discusses and elaborates on some of the central themes of his work, such as the problems of genesis, justice, authorship and death. Combining autobiographical reflection with philosophical enquiry, Derrida illuminates the ideas that have characterized his thought from its beginning to the present day. If there is one feature that links these contributions, it is the theme of singularity - the uniqueness of the individual, the resistance of existence to philosophy, the temporality of the singular and exceptional moment, and the problem of exemplarity. The second half of this book contains an essay by Maurizio Ferraris, in which he explores the questions of indication, time and the inscription of the transcendental in the empirical. A work of outstanding philosophy and scholarship, the essay is developed in close proximity to Derrida and in dialogue with figures such as Plato, Aristotle, Plotinus, Kant, Hegel and Heidegger. It thereby provides a useful introduction to the philosophy of one of Italy's most prominent philosophers as well as an excellent complement to Derrida's own ideas. A Taste for the Secret consists of material that has never before appeared in English. It will be of interest to second-year undergraduates, graduate students and academics in philosophy, modern languages, literature, literary theory and the humanities generally.




Food Fights & Culture Wars


Book Description

In this eclectic book of food history, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism, and suggests that hunger and taste are the twin forces that secretly defined the course of civilization. Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked culinary upheaval around the world as ingredients were traded and fought over, and populations desperately walked the line between satiety and starvation. Parallel to the history books, a second, more obscure history was also being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. Food Fights and Culture Wars: A Secret History of Taste explores the mysteries at the intersection of food and society, and attempts to make sense of the curious area between fact and fiction. Beautifully illustrated with material from the collection of the British Library, this wide-ranging book addresses some of the fascinating, forgotten stories behind everyday dishes and processes. Among many conspiracies and controversies, the author meditates on the connections between the French Revolution and table settings, food thickness and colonialism, and lemonade and the Black Plague.




Umami


Book Description

In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrb¾k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.




The Book of Secrets


Book Description

This exciting graphic novel presents a series of puzzling mystical Jewish stories weaving together a daring adventure tale, following siblings Rose and Ben as they search for their missing grandparents, aided only by a mysterious book, a lantern, and their wits. Anticipating danger, the kids' grandmother, Bubbe, appears to the twins in a cloud of flour and tells them to find a package that contains a book. The midrash stories they find—about the flying Ziz, the giant Og, the gatekeeper at a maze, and a treasure-seeker who lives in a mushroom hut—provide insights into defeating the creepy sorceress scheming to take the book. As the mystery deepens, the siblings must follow the Lamplighter's wise advice, slip past a guard into a maze, reunite with their grandparents, and learn why they have inherited the responsibility to protect the book—and the Jewish people.




Taste


Book Description

"From award-winning actor and food obsessive Stanley Tucci comes an intimate ... memoir of life in and out of the kitchen"--




Elements of Taste


Book Description

From My Little Pony to the Sex Pistols: An engaging exploration of why we love what we love Katy Perry. Wes Anderson. Coldplay. Star Wars. Hamilton. Gilmore Girls. We all have our most and least favorite things. But why? In this smart, funny, and well-researched book, Benjamin Errett brings together the latest findings from the worlds of psychology, criticism, neuroscience, market research, and more to examine what taste really means—and what it can teach us about ourselves. Covering kitsch, nostalgia, snobbery, bad taste, George Michael, and what it means to be “basic,” this is the ultimate read for anyone who devours popular and not-so-popular culture.




A Taste of Submission


Book Description

'"You like the idea of being at my mercy, Sub? Don't you?" He kissed my neck and made me shudder... "So do I.""I love the thought. I crave it, Sir... I love the thought of you making me behave for you, Sir. Taking a sweet and innocent girl and turning her into your filthy little sex-slave."'Darkest Kink follows an experienced submissive as she tentatively reveals, to her dominant, her desire for consensual non-consent play. Nisha thrives on the pleasure of being pinned under Sir's strong body with nowhere to run; she aches to relinquish every ounce of control and to submit completely to her master. As her dominant sets the wheels in motion and brings her most depraved vision to life, how will the reality of receiving such brutal treatment compare to the clit-trembling, debauched fantasy which she has longed for but resisted for so many years?




The Secret to That Takeaway Curry Taste


Book Description

Enjoyed Part 1? Now take your curry cooking to the next level with this follow on to the Amazon best selling book - 'The Secret to That Takeaway curry Taste.'The Journey continues but this time with Julian's student, Adey Payne, on board. Adey, having learned the fundamentals to BIR curry recipes from Julian, promptly sold his chain of Burger vans and opened his own Indian Takeaway - following his huge success in being rated No. 1 on Trip Advisor in the Boston area for curry - "not bad for a white guy from South London." He decided to share what he learned in this new book from Julian Voigt. Adey shares the knowledge he gained from his 2 Bengali Chefs Abdul & Sultan. In this book you will find all those curry house recipes that you know and love - everything from Murgh Nawabi to Lamb Karahi. In this book Julian shares his own love of Pakistani curry and shares some delicious Pakistani recipes that according to Julian are amongst the tastiest curries to be found anywhere! This book is not just another curry cookbook but is much more than that - this book explains why having the right curry recipes are only half of the equation and that in order to create REAL Indian restaurant quality curries you have to use the same cooking techniques that the professional Chefs do. Julian & Adey reveal the tricks, tips and techniques that empower you to cook curry just like the professionals. If you liked Julian's first book then you are going to LOVE this follow on! In this book you have more than double the recipes that were in the first book, not to mention the video tutorials that accompany the book - in this new book there are 27 new video tutorials where Adey & Julian actually demonstrate what they explain in the book. If you really want to master BIR curry, then this book is the one for you! Adey reveals his incredible kitchen shortcuts - in fact he shows you how, with his famous Korma sauce, you can cook a Chicken Korma in only 4 minutes!Take your curry cooking to the next level with "The Secret to That Takeaway Curry Taste - Part 2."




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