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Author: Marion Halligan Publisher: Allen & Unwin ISBN: 9781741154443 Category : Biography & Autobiography Languages : en Pages : 294
Book Description
If you can manage to simultaneously practice laziness and purity you will eat pretty well, because the food will be simple and good.' In prose as sensuous and seductive as a fine wine and a tasty dish, Marion Halligan takes us with her on a wandering journey into her novels, between past and present, across continents and on long sea voyages, with even a sojourn or two in France. The Taste of Memory has us sitting in gardens - or labouring in them - as well as at tables. And it celebrates the great oral tradition of cooks throughout time who pass on recipes out of the love of friends and food. The Taste of Memory invites us to look at the world and find it good.
Author: Marion Halligan Publisher: Allen & Unwin ISBN: 9781741154443 Category : Biography & Autobiography Languages : en Pages : 294
Book Description
If you can manage to simultaneously practice laziness and purity you will eat pretty well, because the food will be simple and good.' In prose as sensuous and seductive as a fine wine and a tasty dish, Marion Halligan takes us with her on a wandering journey into her novels, between past and present, across continents and on long sea voyages, with even a sojourn or two in France. The Taste of Memory has us sitting in gardens - or labouring in them - as well as at tables. And it celebrates the great oral tradition of cooks throughout time who pass on recipes out of the love of friends and food. The Taste of Memory invites us to look at the world and find it good.
Author: David Buchanan Publisher: Chelsea Green Publishing ISBN: 1603584412 Category : Social Science Languages : en Pages : 242
Book Description
Taste, Memory traces the experiences of modern-day explorers who rediscover culturally rich forgotten foods and return them to our tables for all to experience and savor. In Taste, Memory author David Buchanan explores questions fundamental to the future of food and farming. How can we strike a balance between preserving the past, maintaining valuable agricultural and culinary traditions, and looking ahead to breed new plants? What place does a cantankerous old pear or too-delicate strawberry deserve in our gardens, farms, and markets? To what extent should growers value efficiency and uniformity over matters of taste, ecology, or regional identity? While living in Washington State in the early nineties, Buchanan learned about the heritage food movement and began growing fruit trees, grains, and vegetables. After moving home to New England, however, he left behind his plant collection and for several years stopped gardening. In 2005, inspired by the revival of interest in regional food and culinary traditions, Buchanan borrowed a few rows of growing space at a farm near his home in Portland, Maine, where he resumed collecting. By 2012 he had expanded to two acres, started a nursery and small business, and discovered creative ways to preserve rare foods. In Taste, Memory Buchanan shares stories of slightly obsessive urban gardeners, preservationists, environmentalists, farmers, and passionate cooks, and weaves anecdotes of his personal journey with profiles of leaders in the movement to defend agricultural biodiversity. Taste, Memory begins and ends with a simple premise: that a healthy food system depends on matching diverse plants and animals to the demands of land and climate. In this sense of place lies the true meaning of local food.
Author: Federico Bermudez-Rattoni Publisher: CRC Press ISBN: 1420008412 Category : Psychology Languages : en Pages : 368
Book Description
A comprehensive, multidisciplinary review, Neural Plasticity and Memory: From Genes to Brain Imaging provides an in-depth, up-to-date analysis of the study of the neurobiology of memory. Leading specialists share their scientific experience in the field, covering a wide range of topics where molecular, genetic, behavioral, and brain imaging techniq
Author: Gordon M. Shepherd Publisher: Columbia University Press ISBN: 0231542879 Category : Science Languages : en Pages : 297
Book Description
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.
Author: Jennifer A. Jordan Publisher: University of Chicago Press ISBN: 022622810X Category : Cooking Languages : en Pages : 346
Book Description
Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past.
Author: Catherine Rouby Publisher: Cambridge University Press ISBN: 1139437526 Category : Science Languages : en Pages : 488
Book Description
The human body has developed complex sensory processing systems which manifest themselves in our emotions, memory, and language. This book examines such olfactory and gustatory cognition. Leading experts have written chapters on many facets of taste and smell, including odor memory, genetic variation in taste, and the hedonistic dimensions of odors.
Author: Jehanne Dubrow Publisher: Columbia University Press ISBN: 0231554249 Category : Philosophy Languages : en Pages : 94
Book Description
Taste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of “small bites,” the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting. Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste. In a series of short, interdisciplinary essays, she blends personal experience with analysis of poetry, fiction, music, and the visual arts, as well as religious and philosophical texts. Dubrow considers the science of taste and how taste transforms from a physical sensation into a metaphor for discernment. Taste is organized not so much as a linear dinner served in courses but as a meal consisting of meze, small plates of intensely flavored discourse.
Author: John S. Allen Publisher: Harvard University Press ISBN: 0674069870 Category : Science Languages : en Pages : 268
Book Description
In this gustatory tour of human history, John S. Allen demonstrates that the everyday activity of eating offers deep insights into human beings’ biological and cultural heritage. We humans eat a wide array of plants and animals, but unlike other omnivores we eat with our minds as much as our stomachs. This thoughtful relationship with food is part of what makes us a unique species, and makes culinary cultures diverse. Not even our closest primate relatives think about food in the way Homo sapiens does. We are superomnivores whose palates reflect the natural history of our species. Drawing on the work of food historians and chefs, anthropologists and neuroscientists, Allen starts out with the diets of our earliest ancestors, explores cooking’s role in our evolving brain, and moves on to the preoccupations of contemporary foodies. The Omnivorous Mind delivers insights into food aversions and cravings, our compulsive need to label foods as good or bad, dietary deviation from “healthy” food pyramids, and cross-cultural attitudes toward eating (with the French, bien sûr, exemplifying the pursuit of gastronomic pleasure). To explain, for example, the worldwide popularity of crispy foods, Allen considers first the food habits of our insect-eating relatives. He also suggests that the sound of crunch may stave off dietary boredom by adding variety to sensory experience. Or perhaps fried foods, which we think of as bad for us, interject a frisson of illicit pleasure. When it comes to eating, Allen shows, there’s no one way to account for taste.
Author: Madhur Jaffrey Publisher: Vintage ISBN: 0307517691 Category : Biography & Autobiography Languages : en Pages : 319
Book Description
The enchanting autobiography of the seven-time James Beard Award-winning cookbook author and acclaimed actress who taught America how to cook Indian food. “Wistful, funny and tremendously satisfying.... Jaffrey's taste memories sparkle with enthusiasm, and her talent for conveying them makes the book relentlessly appetizing." —The New York Times Book Review Whether climbing the mango trees in her grandparents' orchard in Delhi or picnicking in the Himalayan foothills on meatballs stuffed with raisins and mint, tucked into freshly baked spiced pooris, Madhur Jaffrey’s life has been marked by food, and today these childhood pleasures evoke for her the tastes and textures of growing up. Following Jaffrey from India to Britain, this memoir is both an enormously appealing account of an unusual childhood and a testament to the power of food to prompt memory, vividly bringing to life a lost time and place. Also included here are recipes for more than thirty delicious dishes from Jaffrey’s childhood.
Author: Marion Halligan
Author: Marion Halligan
Author: David Buchanan
Author: Federico Bermudez-Rattoni
Author: Catherine Tripalin Murray
Author: Gordon M. Shepherd
Author: Jennifer A. Jordan
Author: Catherine Rouby
Author: Jehanne Dubrow
Author: John S. Allen
Author: Madhur Jaffrey