Кулинария
5440 кн.
"Thoughtfully conceived and very well written, this is essential somm reading."—The Somm Journal "This is the most important wine book of the year, perhaps in many years."—The Seattle Times "Crisply written, impeccably researched, balanced if fundamentally enthusiastic, scholarly but accessible, and full of unexpected details and characters."—The World of Fine Wine No wine category has...
| Автор | Patrick J. Comiskey |
In the blizzard of attention around the virtues of local food production, food writers and activists place environmental protection, animal welfare, and saving small farms at the forefront of their attention. Yet amid this turn to wholesome and responsible food choices, the lives and working conditions of farmworkers are often an afterthought.<br /><br /><i>Labor and the Locavore</i> focuses on one of the most vibrant local food economies in the country, the Hudson Valley...
| Автор | Margaret Gray |
"A great primer. . . . If you're new to the natural/organic/biodynamic wine debates, Authentic Wine is the place to start."—Huffington Post<br /><br />"This is one of the most engaging, thoughtful and enlightening books on contemporary wine. . . . A manifesto for an industry looking to shape its future."—Wine And Spirits<br /><br /><br /><br />Naturalness is a hot topic in the wine world. But what exactly is a «natural wine»? For this pioneering...
| Автор | Jamie Goode A. |
Calories—too few or too many—are the source of health problems affecting billions of people in today’s globalized world. Although calories are essential to human health and survival, they cannot be seen, smelled, or tasted. They are also hard to understand. In <i>Why Calories Count,</i> Marion Nestle and Malden Nesheim explain in clear and accessible language what calories are and how they work, both biologically and politically. As they take readers through the issues that are...
| Автор | Marion Nestle |
The U.S. wine industry is growing rapidly and wine consumption is an increasingly important part of American culture. <i>American Wine Economics</i> is intended for students of economics, wine professionals, and general readers who seek to gain a unified and systematic understanding of the economic organization of the wine trade. <br /><br />The wine industry possesses unique characteristics that make it interesting to study from an economic perspective. This volume...
| Автор | James Thornton |
For this powerful successor to his best-selling guide to California wine, Charles E. Olken has joined forces with Joseph Furstenthal to craft The New Connoisseurs’ Guidebook to California Wine and Wineries. An encyclopedia, atlas, and buying guide combined in one comprehensive, authoritative work, this new guide delivers information and guidance that is not available in any other place. From first page to last, it is geared towards a wide range of consumers, yet also offers the depth and detail...
| Автор | Charles E. Olken |
How did our children end up eating nachos, pizza, and Tater Tots for lunch? Taking us on an eye-opening journey into the nation's school kitchens, this superbly researched book is the first to provide a comprehensive assessment of school food in the United States. Janet Poppendieck explores the deep politics of food provision from multiple perspectives–history, policy, nutrition, environmental sustainability, taste, and more. How did we get into the absurd situation in which nutritionally...
| Автор | Janet Poppendieck |
Dacha Idylls is a lively account of dacha life and how Russians experience this deeply rooted tradition of the summer cottage amid the changing cultural, economic, and political landscape of postsocialist Russia. Simultaneously beloved and reviled, dachas wield a power that makes owning and caring for them an essential part of life. In this book, Melissa L. Caldwell captures the dacha’s abiding traditions and demonstrates why Russians insist that these dwellings are key to understanding Russian...
| Автор | Melissa L. Caldwell |
The most comprehensive guide to the wines of the entire continent, <I>Wines of South America</I> introduces readers to the astounding quality and variety of wines that until recently have been enjoyed, for the most part, only locally. Master Sommelier Evan Goldstein leads wine enthusiasts on an exciting geographical journey across ten countries, describing the wines, grapes, and regions of each.<BR /><BR /> Goldstein begins the tour with a continental overview, discussing...
| Автор | Evan Goldstein |
For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi.<BR />...
| Автор | Joyce Goldstein |
"What makes the book so encompassing, informative, and relevant is that Haeger has avoided focusing on viticulture or enology or economy in isolation, and has instead looked at all of them in their historic and contemporary scientific and socio-cultural context. . . . Not everyone loves Riesling, but those of us who do will find our passion articulately explained and expressed in Haeger’s book."—Anne Krebiehl, MW, The World of Fine...
| Автор | John Winthrop Haeger |
“Can you change a tire? Then you can make wine. This according to Sheridan Warrick, Berkeley author of The Way to Make Wine, a step-by-step guide for home vintners. Warrick walks readers through each step of the process, explaining in plain English crushing, the Brix scale, fermentation, racking and bottling. The second part of the book is a how-to on fine-tuning the process. Along the way Warrick includes tips, sidebars and sources for grapes and other supplies. And even if...
| Автор | Sheridan Warrick |
“An important new book on Chianti Classico: Winners of the André Simon 2013 award for their book The World of Sicilian Wine, Nesto and Di Savino have produced the investigative, scholarly and detailed book that Chianti Classico has long deserved. Nesto and Di Savino are brilliant historic investigators. . . . A must-read for anyone seriously interested in wine.”—Walter Speller, JancisRobinson.com This book tells the story of the ancient...
| Автор | Bill Nesto |
At no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government's attempt to raise pork prices through the mass slaughter of miliions of «unripe» little pigs. This contradiction was widely perceived as a «paradox.» In fact, as Janet Poppendieck makes clear in this newly expanded and updated volume, it was a normal, predictable working of an economic system rendered extreme by the Depression. The...
| Автор | Janet Poppendieck |
"A must-read for any wine grape grower or winemaker who has ever wrestled with the most important myths of winegrowing or debated them with colleagues—and that would be all of us! It is also a great read for any wine consumer interested in looking at 'the man behind the curtain,' so to speak: the myths promoted by wine writers, tasting room staff, sommeliers and other wine gatekeepers."—<I>Wines & Vines</I><BR...
| Автор | Mark A. Matthews |
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation.<BR /><BR /><I>Food in Time and Place</I> delivers an unprecedented review of the state of historical research on food, endorsed by the American...
| Автор | Группа авторов |
Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. Based on more than twenty years of research and the author’s videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks. Kalymnian islanders, both women and men, use food as a way of evoking personal and...
| Автор | David E. Sutton |
The concept of <I>terroir</I> is one of the most celebrated and controversial subjects in wine today. Most will agree that well-made wine has the capacity to express “somewhereness,” a set of consistent aromatics, flavors, or textures that amount to a signature expression of place. But for every advocate there is a skeptic, and for every writer singing praises related to <I>terroir</I> there is a study or a detractor seeking to debunk...
| Автор | Группа авторов |
In this groundbreaking study of organic farming, Julie Guthman challenges accepted wisdom about organic food and agriculture in the Golden State. Many continue to believe that small-scale organic farming is the answer to our environmental and health problems, but Guthman refutes popular portrayals that pit «small organic» against «big organic» and offers an alternative analysis that underscores the limits of an organic label as a pathway to transforming agriculture.<BR /><BR /> This...
| Автор | Julie Guthman |
Food consumption is a significant and complex social activity—and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care.<br> <br> Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few...
| Автор | Amy Bentley |
With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles’s and America’s culinary scene in the 1980s. <I>Flavors of Empire</I> examines the rise of Thai food and the way it shaped the racial and ethnic contours of Thai American identity and community. Full of vivid oral histories and new archival material, this book explores the factors that made foodways central to the Thai American experience. Starting with...
| Автор | Mark Padoongpatt |
Current discussions of the ethics around alternative food movements–concepts such as «local,» «organic,» and «fair trade»–tend to focus on their growth and significance in advanced capitalist societies. In this groundbreaking contribution to critical food studies, editors Yuson Jung, Jakob A. Klein, and Melissa L. Caldwell explore what constitutes «ethical food» and «ethical eating» in socialist and formerly socialist societies. With essays by anthropologists, sociologists, and geographers, this...
| Автор | Группа авторов |
This richly drawn ethnography of Samburu cattle herders in northern Kenya examines the effects of an epochal shift in their basic diet-from a regimen of milk, meat, and blood to one of purchased agricultural products. In his innovative analysis, Jon Holtzman uses food as a way to contextualize and measure the profound changes occurring in Samburu social and material life. He shows that if Samburu reaction to the new foods is primarily negative—they are referred to disparagingly as «gray food»...
| Автор | Jon Holtzman |
Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves—this book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around the world. Chef and teacher Lynne Anderson has gone into immigrant kitchens and discovered the power of food to recall a lost world for those who have left much behind. The enticing, easy-to-prepare recipes feature...
| Автор | Lynne C. Anderson |