Craig Claiborne's A Feast Made for Laughter PDF Download

Author: Craig Claiborne
Publisher: Doubleday Books
ISBN: 9780385157001
Category : Cooking
Languages : en
Pages : 444

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Author: Craig Claiborne
Publisher: Holt McDougal
ISBN:
Category : Claiborne, Craig
Languages : en
Pages : 436

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Author: Craig Claiborne
Publisher: University of Georgia Press
ISBN: 9780820329925
Category : Cooking
Languages : en
Pages : 404

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The author introduces many of the three hundred dishes featured in a back-in-print cookbook that focuses exclusively on the South with comments and notes on their history, their evolution over the years, and his favorite versions.

Author: Dorothy Abbott
Publisher: Univ. Press of Mississippi
ISBN: 9780878052349
Category : Fiction
Languages : en
Pages : 772

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Nonfiction recounting the experience of growing up in the Deep South

Author: Elizabeth M. Williams
Publisher: AltaMira Press
ISBN: 0759121389
Category : Cooking
Languages : en
Pages : 213

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Book Description
Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts with the indigenous population, resources and environment, then reveals the contributions of the immigrant populations, major industries, marketing networks, and retail and major food industries and finally discusses famous restaurants and signature dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.

Author: Thomas McNamee
Publisher: Simon and Schuster
ISBN: 1451698445
Category : Biography & Autobiography
Languages : en
Pages : 340

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Originally published in hardcover in 2012.

Author: Rebecca Sharpless
Publisher: Univ of North Carolina Press
ISBN: 0807899496
Category : Social Science
Languages : en
Pages : 304

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Book Description
As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives. As employment opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, Sharpless evokes African American women's voices from slavery to the open economy, examining their lives at work and at home.

Author: Doris Witt
Publisher: U of Minnesota Press
ISBN: 1452907315
Category : Social Science
Languages : en
Pages : 306

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Book Description
Assesses the complex interrelationships between food, race, and gender in America, with special attention paid to the famous figure of Aunt Jemima and the role played by soul food in the post-Civil War period, up through the civil rights movement and the present day. Original.

Author: John F. Mariani
Publisher: Bloomsbury Publishing USA
ISBN: 1620401614
Category : Cooking
Languages : en
Pages : 1092

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First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers.

Author: Mary Anne Schofield
Publisher: Popular Press
ISBN: 9780879724436
Category : Cooking
Languages : en
Pages : 248

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Book Description
The essays collected here explore the power and sensuality that food engenders within literature. The book permits the reader to sample food as a rhetorical structure, one that allows the individual writers to articulate the abstract concepts in a medium that is readily understandable. The second part of Cooking by the Book turns to the more diverse food rhetorics of the marketplace. What, for example, is the fast food rhetoric? Why are there so many eating disorders in our society? Is it possible to teach philosophy through cookery? How long has vegetarianism been popular?