Author: George Banks (Writer on airlines)Publisher:
ISBN: 9781904514336
Category : Airlines
Languages : en
Pages : 312
Book Description
Gourmet and Glamour in the Sky
Author: George Banks (Writer on airlines)Publisher:
ISBN: 9781904514336
Category : Airlines
Languages : en
Pages : 312
Book Description
Food for Thought
Author: Lawrence C. RubinPublisher: McFarland
ISBN: 0786451513
Category : Social Science
Languages : en
Pages : 318
Book Description
Historically, few topics have attracted as much scholarly, professional, or popular attention as food and eating--as one might expect, considering the fundamental role of food in basic human survival. Almost daily, a new food documentary, cooking show, diet program, food guru, or eating movement arises to challenge yesterday's dietary truths and the ways we think about dining. This work brings together voices from a wide range of disciplines, providing a fascinating feast of scholarly perspectives on food and eating practices, contemporary and historic, local and global. Nineteen essays cover a vast array of food-related topics, including the ever-increasing problems of agricultural globalization, the contemporary mass-marketing of a formerly grassroots movement for organic food production, the Food Network's successful mediation of social class, the widely popular phenomenon of professional competitive eating and current trends in "culinary tourism" and fast food advertising. Instructors considering this book for use in a course may request an examination copy here.
Food in the Air and Space
Author: Richard FossPublisher: Rowman & Littlefield
ISBN: 144222729X
Category : Cooking
Languages : en
Pages : 249
Book Description
In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It’s an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch.
Talking about Food
Author: Sofia RüdigerPublisher: John Benjamins Publishing Company
ISBN: 9027260990
Category : Language Arts & Disciplines
Languages : en
Pages : 292
Book Description
All humans eat and all humans speak – activities which in social life often, but not always, co-occur: We talk while eating and drinking with others, but food is also a prominent literal and metaphorical discursive topic which contributes to establishing communities and identities. This omnipresence of eating and drinking in our daily lives has led to a public fascination with foodways. The contributions in this edited collection investigate the connection between language and food from a variety of perspectives. As food discourses operate on local, global, and mediated levels, they are intertwined with notions of identity and culture and thus shed light on intimate understandings of ourselves as human beings. Talking about Food – The Social and the Global in Eating Communities provides up-to-date and thought-provoking contributions to the linguistics of food. The book is essential reading for anyone interested in food-related subjects.
Concorde Conspiracy
Author: Graham M SimonsPublisher: The History Press
ISBN: 0752476939
Category : Transportation
Languages : en
Pages : 519
Book Description
An innovation in aviation development, Concorde was the subject of political rivalry, deceit and treachery from its very inception. After their failure to be the first nation to develop a jet airliner for transatlantic flight or to send spacecraft into space, the US Government was adamant that they would beat other nations to the goal of supersonic flight and so development of the SST began. However, with McNamara and Shurcliff's negative attitudes to the project, it was soon killed off. Thus began the 'if we cannot do it, neither can you' attitude towards other countries' efforts for supersonic flight. This is the story of ten years of behind-the-scenes political intrigue, making use of inside information from two American presidents and the Federal Aviation Authority, as well as recently declassified papers from the CIA and President Kennedy on how the Americans planned to destroy Concorde and their own American SST. Lavishly illustrated with black and white and colour images throughout, Concorde Conspiracy is a must read for any enthusiast on supersonic flight and anyone who enjoys a real-life conspiracy.
Flavour of Flight
Author: Al BridgerPublisher: Amberley Publishing Limited
ISBN: 1398121789
Category : Cooking
Languages : en
Pages : 217
Book Description
Former Chief Pilot and Director of British Airways takes the reader on a tour of the airline's history of culinary delights, from lounge treats to sumptuous in-flight meals. Featuring a wealth of recipes and unpublished images, this is a unique history of a truly iconic brand.
Airways
Author: Publisher:
ISBN:
Category : Aeronautics, Commercial
Languages : en
Pages : 1022
Book Description
Onboard Hospitality
Author: Aviation News
Author: Glamour's Gourmet on the Run
Author: Jane KirbyPublisher: Villard Books
ISBN: 9780394564173
Category : Cooking
Languages : en
Pages : 223
Book Description
Gathers quick, international style recipes for soups, sandwiches, salads, meat, poultry, rice, fish, shellfish, and desserts