Author: Arnold ShircliffePublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 372
Book Description
The Edgewater Beach Hotel Salad Book
Author: Arnold ShircliffePublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 372
Book Description
The Hotel Monthly
Author: John WillyPublisher:
ISBN:
Category : Bars (Drinking establishments)
Languages : en
Pages : 804
Book Description
Salads and Sandwiches and Specialty Dishes for Restaurants and Tea Rooms
Author: Emory HawcockPublisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 166
Book Description
Hotel Monthly
Author: John WillyAmerican Cookery
Author: The Vest Pocket Pastry Book
Author: John E. MeisterPublisher:
ISBN:
Category : Desserts
Languages : en
Pages : 112
Book Description
Fresh
Author: Susanne FreidbergPublisher: Harvard University Press
ISBN: 0674057228
Category : Science
Languages : en
Pages : 417
Book Description
That rosy tomato perched on your plate in December is at the end of a great journeyÑnot just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Opening the door of an ordinary refrigerator, it tells the curious story of the quality stored inside: freshness. We want fresh foods to keep us healthy, and to connect us to nature and community. We also want them convenient, pretty, and cheap. Fresh traces our paradoxical hunger to its roots in the rise of mass consumption, when freshness seemed both proof of and an antidote to progress. Susanne Freidberg begins with refrigeration, a trend as controversial at the turn of the twentieth century as genetically modified crops are today. Consumers blamed cold storage for high prices and rotten eggs but, ultimately, aggressive marketing, advances in technology, and new ideas about health and hygiene overcame this distrust. Freidberg then takes six common foods from the refrigerator to discover what each has to say about our notions of freshness. Fruit, for instance, shows why beauty trumped taste at a surprisingly early date. In the case of fish, we see how the value of a living, quivering catch has ironically hastened the death of species. And of all supermarket staples, why has milk remained the most stubbornly local? Local livelihoods; global trade; the politics of taste, community, and environmental change: all enter into this lively, surprising, yet sobering tale about the nature and cost of our hunger for freshness.
Book Bulletin
Author: Chicago Public LibraryPublisher:
ISBN:
Category :
Languages : en
Pages : 652
Book Description
Food Service Industry
Author: Gertrude G. BlakerPublisher:
ISBN:
Category : Distributive education
Languages : en
Pages : 204
Book Description
Author: