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Author: Paul Richardson Publisher: Simon and Schuster ISBN: 1416545395 Category : Travel Languages : en Pages : 291
Book Description
Vivid and richly textured, A Late Dinner is a delightful journey through Spain and Spanish cuisine. Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain. Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastián, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried þsh in Cádiz; the tender asparagus and sweet crispy lettuce of Navarre; the Catalan calçotada, a feast of grilled spring onions in a nutty, delicately spicy sauce; the whimsical creations of internationally acclaimed chef Ferran Adrià -- are a celebration of the senses. Richardson traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country. A Late Dinner is a glorious and intimately drawn portrait of Spain.
Author: Rebekah E. Pite Publisher: UNC Press Books ISBN: 1469606895 Category : Cooking Languages : en Pages : 344
Book Description
"Dona Petrona C. de Gandulfo (c. 1896-1992) reigned as Argentina's preeminent domestic and culinary expert from the 1930s through the 1980s. An enduring culinary icon thanks to her magazine columns, radio programs, and television shows, she was likely second only to Eva Peron in terms of the fame she enjoyed and the adulation she received. Her cookbook garnered tremendous popularity, becoming one of the three best-selling books in Argentina. Dona Petrona capitalized on and contributed to the growing appreciation for women's domestic roles as the Argentine economy expanded and fell into periodic crises. Drawing on a wide range of materials, including her own interviews with Dona Petrona's inner circle and with everyday women and men, Rebekah E. Pite provides a lively social history of twentieth-century Argentina, as exemplified through the fascinating story of Dona Petrona and the homemakers to whom she dedicated her career. Pite's narrative illuminates the important role of food--its consumption, preparation, and production--in daily life, class formation, and national identity. By connecting issues of gender, domestic work, and economic development, Pite brings into focus the critical importance of women's roles as consumers, cooks, and community builders"--
Author: Paul Richardson Publisher: Simon and Schuster ISBN: 1416545395 Category : Travel Languages : en Pages : 291
Book Description
Vivid and richly textured, A Late Dinner is a delightful journey through Spain and Spanish cuisine. Paul Richardson is the perfect guide. In lush prose he brings to life the fascinating people who grow and cook and eat the hugely varied and still little-known food of Spain. Richardson's vibrant writing takes readers beyond gazpacho and paella and immerses them in the flavorful world of Spanish food -- from the typical coastal cuisine; to the ancient shepherd cooking of the mountains; to the cities of Madrid, Barcelona, and San Sebastián, where chefs are setting the trend for modern cuisine across the globe. His evocative descriptions -- the fried þsh in Cádiz; the tender asparagus and sweet crispy lettuce of Navarre; the Catalan calçotada, a feast of grilled spring onions in a nutty, delicately spicy sauce; the whimsical creations of internationally acclaimed chef Ferran Adrià -- are a celebration of the senses. Richardson traces the roots of Spanish cooking to the landscape, the people, and the history of this beautiful and complex country. A Late Dinner is a glorious and intimately drawn portrait of Spain.
Author: Jordi Villar Lleonart Publisher: Libros de Cabecera ISBN: 8494907964 Category : Business & Economics Languages : en Pages : 169
Book Description
El éxito de los vendedores depende de su conocimiento de los procesos automáticos de toma de decisiones y de su capacidad para influir en ellos. La venta depende del filtro que el cliente utilice para juzgar al vendedor y a su producto. En este libro aprenderás cómo funciona el cerebro de los clientes a la hora de tomar decisiones, es decir, qué hace que un cliente tome una decisión u otra, y por qué a veces confía más en un vendedor que en otro; y qué decir, cómo y cuándo para condicionar esos automatismos mentales a tu favor y aumentar significativamente tus probabilidades de conseguir un sí.
Author: Abdullahi Osman El-Tom Publisher: Demeter Press ISBN: 1772583405 Category : Social Science Languages : en Pages : 193
Book Description
Moving Meals and Migrating Mothers: Culinary cultures, diasporic dishes and familial foodways explores the complex interplay between the important global issues of food, families, and migration. We have an introduction and twelve additional chapters which we have organised into three parts: Part I Moving Meals, Markets and Migrant Mothers; Part II Migrating Mothers Performing Identity through Moving Meals; Part III Meanings and Experiences of Migrant Maternal Meals. Although these parts are not mutually exclusive, they are meant to emphasize socio-cultural and economic considerations of migration (Part I), the food itself (Part II), and families (Part III). We have a wide geographic representation, including Europe (Ireland and France), the USA, Canada, New Zealand, and Korea. In addition, we have contributors from all stages of career, including full professors, as well recent doctoral graduates. Overall the contributions are interdisciplinary, and therefore use a variety of methodologies, although most make use of traditional social sciences methods, including interviews and ethnographic observations.
Author: Alban Matthews Publisher: Independently Published ISBN: Category : Languages : es Pages : 0
Book Description
Escribí este libro partiendo de un concepto que me importa mucho y en torno al cual (me gusta pensar en ello) traté de construir todo lo que tengo hoy en mi vida: la comida no es solo lo que nos permite acumular la energía necesaria para vivir es mucho más. Está ligada a una historia de lugares, tradiciones y gentes que la hacen verdaderamente única. Cocinar un plato es sólo la última etapa de un precioso viaje gracias al cual los ingredientes adquieren riqueza y bondad. Por eso en la cocina es fundamental preguntarse siempre: ¿de dónde vienen los alimentos que utilizamos? ¿Quién los hizo? En este libro encontrarás 60 recetas divididas en 3 niveles de dificultad creciente, cada plato se convirtió también para mí en una oportunidad de hacer una verdadera lección y, en muchos casos, también de sugerir variantes que elevan el nivel de preparación. (el Toque del Chef). La elección es tuya: puedes seguir la receta básica, elegir la versión avanzada propuesta por el "Tocco" o simplemente seguir las lecciones de cocina (también están en orden creciente de dificultad). En este caso, no tendrás que estudiar de forma aburrida durante meses antes de tener el coraje de organizar una cena, sino que podrás aprender llevando a la mesa platos preparados que te satisfarán a ti que los has preparado mejorando tu nivel. Y el tuyo. comensales que ni se darán cuenta de que estás solo en la lección n°5.
Author: Ricardo Bonacho Publisher: CRC Press ISBN: 1351271946 Category : Technology & Engineering Languages : en Pages : 293
Book Description
FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.
Author: Paul Richardson
Author: José María Centeno
Author: Rebekah E. Pite
Author: CENTENO ROMÁN, JOSE MARIA
Author: Juan Álvarez (cocinero)
Author: Paul Richardson
Author: Jordi Villar Lleonart
Author: 
Author: Abdullahi Osman El-Tom
Author: Alban Matthews
Author: Ricardo Bonacho