Zeigt Titel in Gastronomie

Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities.

Paru en 1825, ce classique de Brillat‑Savarin fait de la table un sujet de science et de plaisir. Sous-titré Méditations de gastronomie transcendante, il explore ce qui fonde le goût, l’appétit et l’art de manger, et montre comment la cuisine éclaire notre vie quotidienne. Ces méditations allient rigueur et esprit pour célébrer la saveur, la mesure et la curiosité. Une écoute savoureuse, où la gastronomie devient une philosophie du quotidien au XIXe siècle. Indispensable aux curieux de gastronomie et aux amateurs d’idées fines.

From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that...

Based on extensive archival research as well as interviews with the movement's key players going back to the 1960s, this acclaimed book is the most comprehensive chronicle yet of one of the most interesting and lucrative culinary trends in the US since World War II. Acitelli weaves the story of the rise of American craft beer into the tales of trends like Slow Food and the rebirth of America's urban areas, and paints an unforgettable portrait of plucky entrepreneurial triumph.

Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a micro-universe of marketing language on the back of a bag of potato chips.

Did you know that your morning coffee could be thanks to a herd of energetic goats? Or that a forgotten ingredient is behind the invention of the beloved brownie? Who got the fright of their life discovering corn could pop? And which popular soft drink first started out as a medicinal syrup? In Serendipity, Oscar Farinetti, founder of the high-end global food chain Eataly, shares fifty remarkable stories of how some of the greatest successes and examples of excellence in the food world came about by chance.

Comedian Jim Gaffigan reveals his most intimate food memories, opinions, and fantasies that will keep you laughing all the way to the refrigerator. “What are my qualifications to write this book? None really. So why should you read it? Here’s why: I’m a little fat. If a thin guy were to...

One More Croissant for the Road sees ‘the nation’s taster in chief’ Felicity Cloake embark on the trip of a lifetime, cycling 3,500km across France in search of the definitive versions of classic French dishes. Felicity has long established herself as an absolute authority on everything that is important about food. This lively and charming account of her search for the ultimate Quiche Lorraine, la meilleure Tarte Tatin and a Cassoulet par excellence culminates in a triumphant two-wheeled tour of Paris’ boulangeries in pursuit of France’s finest croissant. 

Like the savory, simple dishes she favored, M. F. K. Fisher's writing was often "short, stylish, concentrated in flavor, and varied in form", writes Joan Reardon in her introduction to this eclectic, lively collection. Magazine writing launched and helped to sustain Fisher's long, illustrious career and in these 57 pieces, we experience again the inimitable voice of the woman widely known to have elevated food writing to a literary art.

In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.

Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling.

Il cibo è cultura perché ha inventato e trasformato il mondo. È cultura quando si produce, quando si prepara, quando si consuma. È il frutto della nostra identità e uno strumento per esprimerla e comunicarla. Una grande opera di sintesi da uno dei massimi storici dell'alimentazione. Massimo Montanari insegna Storia medievale e Storia dell'alimentazione all'Università di Bologna.

"With this book, you feel you can stop time and savor the rituals of life." --Maira Kalman An immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed--where ducks are hunted by net, saké is brewed from the purest mountain water, and charcoal is...

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

For more than two thousand years, tea has awakened, calmed, and connected people across continents and cultures. In A History of Tea, you'll travel with this extraordinary beverage on its global journey—from the tea houses of ancient China and the Zen temples of Japan to the colonial plantations of India and Sri Lanka, and into the teacups of Britain and beyond. Along the way, discover how tea shaped empires, sparked revolutions, and inspired rituals that still endure today.

In this entertaining, informative, and thoroughly unconventional wine guide, award-winning sommelier, winemaker, and wine educator André Hueston Mack presents listeners with the 99 bottles that have most impacted his life. Instead of just pairing wines with foods, Mack pairs practical information with personal stories, offering up recommendations alongside reflections on being one of the only African Americans to ever work at the top level of the American wine industry.

‘An absolute gem’ Sunday Times ‘A mouthwatering history’ The Guardian In this delicious history of Britain’s food traditions, Diane Purkiss invites readers on a unique journey through the centuries, exploring the development of recipes and rituals for mealtimes such as breakfast, lunch...

WINNER OF THE FORTNUM & MASON AWARDS BEST FOOD BOOK 2018 From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter solstice. Read by the author, this audiobook is accompanied by a pdf of the recipes from the...

Now a critically-acclaimed play at London’s The Other Palace Theatre. ‘Remarkable' Observer 'Acutely observed, poignant and beautifully written' Daily Telegraph ‘My mother is scraping a piece of burned toast out of the kitchen window, a crease of annoyance across her forehead. This is not...

NEW YORK TIMES BESTSELLER “A delicious insider account of the gritty, glamorous world of food culture.”—Vanity Fair In this “poignant and hilarious” (The New York Times Book Review) memoir, trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her...