Book Detail:
Author: Bee Wilson
Publisher:
ISBN: 046502176X
Size: 12.59 MB
Format: PDF, Mobi
Release Date: 2012-10-09
Category: Cooking
Language: en
View: 3390
Status: Available

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Book Description
Download PDF Consider The Fork eBook. You can read online on your kindle, Android, iPhone, iPad. Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious--or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

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Book Detail:
Author: Bee Wilson
Publisher: Basic Books
ISBN: 0465033326
Size: 53.64 MB
Format: PDF, Kindle
Release Date: 2012-10-09
Category: History
Language: en
View: 3041
Status: Available

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Book Description
Download PDF Consider The Fork eBook. You can read online on your kindle, Android, iPhone, iPad. nating history, Wilson reveals the myriad innovations that have shaped our diets today. An insightful look at how we’ve changed food and how food has changed us, Consider the Fork reveals the astonishing ways in which the implements we use in the kitchen affect what we eat, how we eat, and how we relate to food.

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Book Detail:
Author: Bee Wilson
Publisher: Penguin UK
ISBN: 014196085X
Size: 43.13 MB
Format: PDF, ePub
Release Date: 2012-10-25
Category: Social Science
Language: en
View: 5991
Status: Available

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Book Description
Download PDF Consider The Fork eBook. You can read online on your kindle, Android, iPhone, iPad. Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. A wooden spoon - most trusty and loveable of kitchen implements - looks like the opposite of 'technology', as the word is normally understood. But look closer. Is it oval or round? Does it have an extra-long handle to give your hand a place of greater safety from a hot skillet? Or a pointy bit at one side to get the lumpy bits in the corner of the pan? It took countless inventions to get to the well-equipped kitchens we have now, where our old low-tech spoon is joined by mixers, freezers and microwaves, but the story of human invention in the kitchen is largely unseen. Discovering the histories of our knives, ovens and kitchens themselves, Bee Wilson explores, among many other things, why the French and Chinese have such different cultures of the knife; and why Roman kitchens contain so many implements we recognize. Encompassing inventors, scientists, cooks and chefs, this is the previously unsung history of our kitchens.

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Book Detail:
Author: Bee Wilson
Publisher: Hachette UK
ISBN: 0465033326
Size: 44.15 MB
Format: PDF, ePub
Release Date: 2012-10-09
Category: Cooking
Language: en
View: 4419
Status: Available

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Book Description
Download PDF Consider The Fork eBook. You can read online on your kindle, Android, iPhone, iPad. Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

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Book Detail:
Author: Bee Wilson
Publisher: Basic Books
ISBN: 0465073905
Size: 10.60 MB
Format: PDF, ePub
Release Date: 2015-12-01
Category: Cooking
Language: en
View: 3180
Status: Available

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Book Description
Download PDF First Bite eBook. You can read online on your kindle, Android, iPhone, iPad. We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

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Book Detail:
Author: Bee Wilson
Publisher: Basic Books
ISBN: 0465093981
Size: 57.82 MB
Format: PDF, Mobi
Release Date: 2019-05-07
Category: Social Science
Language: en
View: 7173
Status: Available

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Book Description
Download PDF The Way We Eat Now eBook. You can read online on your kindle, Android, iPhone, iPad. An award-winning food writer takes us on a global tour of what the world eats--and shows us how we can change it for the better Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills--diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how this food revolution has transformed our bodies, our social lives, and the world we live in.

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Book Detail:
Author: M. F. K. Fisher
Publisher: Pickle Partners Publishing
ISBN: 1787201260
Size: 29.89 MB
Format: PDF, Kindle
Release Date: 2016-10-21
Category: Cooking
Language: en
View: 1886
Status: Available

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Book Description
Download PDF Consider The Oyster eBook. You can read online on your kindle, Android, iPhone, iPad. M. F. K. Fisher, whom John Updike has called our “poet of the appetites,” here pays tribute to that most enigmatic of ocean creatures, the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à la Rockefeller or au naturel—and of the pearls sometimes found therein—Fisher describes her mother’s joy at encountering oyster loaf in a girls’ dorm in the 1890s, recalls her own initiation into the “strange cold succulence” of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve’s famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the “dreadful but exciting” life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose. “Consider the Oyster marks M. F. K. Fisher’s emergence as a storyteller so confident that she can maneuver a reader through a narrative in which recipes enhance instead of interrupt the reader’s attention to the tales. She approaches a recipe as a published dream or wish, and the stories she tells here...are also stories of the pleasures and disillusionments of dreams fulfilled.”—PATRICIA STORACE, The New York Review of Books “Since Lewis Carroll no one had written charmingly about that indecisively sexed bivalve until Mrs. Fisher came along with her Consider the Oyster. Surely this will stand for some time as the most judicious treatment in English.”—CLIFFTON FADIMAN

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Book Detail:
Author: William Sitwell
Publisher: Little, Brown
ISBN: 031625570X
Size: 31.24 MB
Format: PDF, ePub, Mobi
Release Date: 2013-06-18
Category: Cooking
Language: en
View: 7536
Status: Available

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Book Description
Download PDF A History Of Food In 100 Recipes eBook. You can read online on your kindle, Android, iPhone, iPad. A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN 100 RECIPES, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A HISTORY OF FOOD IN 100 RECIPES is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.

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Book Detail:
Author: Stefanie Sacks
Publisher: TarcherPerigee
ISBN: 039916796X
Size: 56.48 MB
Format: PDF, ePub, Mobi
Release Date: 2014-12-26
Category: Health & Fitness
Language: en
View: 3176
Status: Available

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Book Description
Download PDF What The Fork Are You Eating eBook. You can read online on your kindle, Android, iPhone, iPad. A practical guide by a certified chef and nutritionist reveals the chemical ingredients in products whose labels are designed to make consumers believe they are healthy, sharing aisle-by-aisle recommendations for making informed choices. Original. 15,000 first printing.

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Book Detail:
Author: Margaret Visser
Publisher: Open Road Media
ISBN: 1504011694
Size: 45.11 MB
Format: PDF, Docs
Release Date: 2015-06-23
Category: Social Science
Language: en
View: 5329
Status: Available

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Book Description
Download PDF The Rituals Of Dinner eBook. You can read online on your kindle, Android, iPhone, iPad. A New York Times Notable Book: A renowned scholar explores the way we eat across cultures and throughout history. From the wild parties of ancient Greece to the strictures of an Upper East Side meal to the ritualistic feasts of cannibals, Margaret Visser takes us on a fascinating journey through the diverse practices, customs, and taboos that define how and why we prepare and consume food the way we do. With keen insights into small details we take for granted, such as the origins of forks and chopsticks or why tablecloths exist, and examinations of broader issues like the economic implications of dining etiquette, Visser scrutinizes table manners across eras and oceans, offering an intimate new understanding of eating both as a biological necessity and a cultural phenomenon. Witty and impeccably researched, The Rituals of Dinner is a captivating blend of folklore, sociology, history, and humor. In the words of the New York Times Book Review, “Read it, because you’ll never look at a table knife the same way again.”

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Book Detail:
Author: Reay Tannahill
Publisher: Headline Review
ISBN: 9780747267966
Size: 45.41 MB
Format: PDF, ePub, Docs
Release Date: 2002
Category: Dinners and dining
Language: en
View: 3788
Status: Available

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Book Description
Download PDF Food In History eBook. You can read online on your kindle, Android, iPhone, iPad. From how pepper contributed to the fall of the Roman Empire to how the turkey got its name to what cinnamon had to do with the discovery of America, this enthralling history of foods is packed with intriguing information, lore, and startling insights about how food has influenced world events. Illustrations.

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Book Detail:
Author: Maguelonne Toussaint-Samat
Publisher: John Wiley & Sons
ISBN: 144430514X
Size: 79.78 MB
Format: PDF, Docs
Release Date: 2009-03-25
Category: History
Language: en
View: 3116
Status: Available

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Book Description
Download PDF A History Of Food eBook. You can read online on your kindle, Android, iPhone, iPad. The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement

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Book Detail:
Author: Corinne Mynatt
Publisher: Hardie Grant Publishing
ISBN: 1784884863
Size: 42.45 MB
Format: PDF, ePub, Docs
Release Date: 2021-09-16
Category: Cooking
Language: en
View: 4238
Status: Available

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Book Description
Download PDF Tools For Food eBook. You can read online on your kindle, Android, iPhone, iPad. Tools For Food explores the history of 250 of our most-loved and intriguing kitchen items and how they've changed the way we live. From 12th century Mongolian fire pots, to 17th century Chinese scissors, from beloved Tupperware food containers to the iconic Alessi lemon squeezer, this culinary journey covers well-loved items, as well as lesser known objects. From primitive tools to high-end objects conceived by brands such as Le Creuset, Joseph Joseph, IKEA, Tala, Rosti, Pyrex, Oxo Good Grips, Droog, Staub and many more, the reader will be taken on a journey around the globe, exploring how and what we cook has changed over the centuries, showing similarities and diversity across times and cultures. From basic necessities to design objects, each image is accompanied by a text detailing its origin, as well as interesting facts about its relationship between culture and cooking.

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Book Detail:
Author: Jean-Louis Flandrin
Publisher: Columbia University Press
ISBN: 023111155X
Size: 37.49 MB
Format: PDF, ePub, Docs
Release Date: 2013-05-21
Category: Cooking
Language: en
View: 5777
Status: Available

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Book Description
Download PDF Food eBook. You can read online on your kindle, Android, iPhone, iPad. When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

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Book Detail:
Author: Tom Standage
Publisher: Bloomsbury Publishing USA
ISBN: 0802719910
Size: 45.87 MB
Format: PDF, Kindle
Release Date: 2010-05-03
Category: Social Science
Language: en
View: 1558
Status: Available

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Book Description
Download PDF An Edible History Of Humanity eBook. You can read online on your kindle, Android, iPhone, iPad. A lighthearted chronicle of how foods have transformed human culture throughout the ages traces the barley- and wheat-driven early civilizations of the near East through the corn and potato industries in America.

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Book Detail:
Author: Bee Wilson
Publisher: Princeton University Press
ISBN: 0691214085
Size: 64.59 MB
Format: PDF, Docs
Release Date: 2020-06-16
Category: Cooking
Language: en
View: 6953
Status: Available

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Book Description
Download PDF Swindled eBook. You can read online on your kindle, Android, iPhone, iPad. Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder. Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London. Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.

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Book Detail:
Author: Jeff Potter
Publisher: "O'Reilly Media, Inc."
ISBN: 1449396038
Size: 17.33 MB
Format: PDF, ePub, Docs
Release Date: 2010-07-20
Category: Cooking
Language: en
View: 3596
Status: Available

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Book Description
Download PDF Cooking For Geeks eBook. You can read online on your kindle, Android, iPhone, iPad. Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

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Book Detail:
Author: Tom Standage
Publisher: Bloomsbury Publishing USA
ISBN: 0802718590
Size: 74.11 MB
Format: PDF, ePub, Mobi
Release Date: 2009-05-26
Category: History
Language: en
View: 6510
Status: Available

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Book Description
Download PDF A History Of The World In 6 Glasses eBook. You can read online on your kindle, Android, iPhone, iPad. The New York Times Bestseller “There aren't many books this entertaining that also provide a cogent crash course in ancient, classical and modern history.” -Los Angeles Times Beer, wine, spirits, coffee, tea, and Coca-Cola: In Tom Standage's deft, innovative account of world history, these six beverages turn out to be much more than just ways to quench thirst. They also represent six eras that span the course of civilization-from the adoption of agriculture, to the birth of cities, to the advent of globalization. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the twenty-first century through each epoch's signature refreshment. As Standage persuasively argues, each drink is in fact a kind of technology, advancing culture and catalyzing the intricate interplay of different societies. After reading this enlightening book, you may never look at your favorite drink in quite the same way again.

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Book Detail:
Author: Dan Jurafsky
Publisher: W. W. Norton & Company
ISBN: 039324587X
Size: 44.47 MB
Format: PDF, ePub, Docs
Release Date: 2014-09-15
Category: Cooking
Language: en
View: 3358
Status: Available

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Book Description
Download PDF The Language Of Food A Linguist Reads The Menu eBook. You can read online on your kindle, Android, iPhone, iPad. 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.

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Book Detail:
Author: Sohui Kim
Publisher: Abrams
ISBN: 1613122101
Size: 37.62 MB
Format: PDF, ePub, Mobi
Release Date: 2016-11-01
Category: Cooking
Language: en
View: 7442
Status: Available

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Book Description
Download PDF The Good Fork Cookbook eBook. You can read online on your kindle, Android, iPhone, iPad. “A wonderful collection of warming recipes and stories perfect for the multicultural way we eat, entertain, and live today.” —Anita Lo, Michelin-starred chef and author of Solo For more than 10 years, The Good Fork has been one of Brooklyn’s favorite restaurants. It’s a neighborhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the restaurant kitchen. The Good Fork Cookbook is packed with Kim’s recipes for flavorful, globally inspired cuisine that a home cook can make any night of the week. Her influences and techniques range from French and Italian to American and Korean, but every dish is comforting, unfussy: Pork Dumplings; Korean-Style Steak and Eggs with Kimchee Rice and Fried Eggs; Buttermilk Fried Chicken and Waffles; and more. The Good Fork Cookbook shares the recipes that made The Good Fork Brooklyn’s favorite mom-and-pop shop. “I believe that deep down inside, every American cook wants to cultivate the delicate touch, thoughtful spirit, and audacious flavors found in Sohui’s cooking. Her distinctive style of combining Korean traditions with contemporary American flavors in such a personal way makes her cooking, her restaurants, and now her cookbook a reference point for all that is good in our food world today.” —Michael Anthony, James Beard Award-winning chef, Gramercy Tavern “With this book, you can—at last!—re-create Sohui’s incredibly flavorful, soulful, and comforting food in an actual home.” —Michelle Williams, actor

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