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A Brief Culinary Art History Of The Western Chef Avante Guarde Through The Late 20th Century
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Book Synopsis A Brief Culinary Art History of the Western Chef Avante-Guarde Through the Late 20th Century by : Tony Baran
Download or read book A Brief Culinary Art History of the Western Chef Avante-Guarde Through the Late 20th Century written by Tony Baran and published by Author House. This book was released on 2014-10 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Brief Culinary Art History of the Western Chef Avante-Guarde Through the Late 20th Century examines Western cuisine as an art form. The book takes the vantage point of the Chef vanguard from second century AD Rome through the Italian and French Renaissances, modernism, and the emergence of global cuisine in the West during the last half of the twentieth century. The Book also compares cuisine to the other artistic movements with more recognized media during each given time period. The history also defines a cuisine and the difference between a personal Chef's cuisine and ethnic foods or popularly recognized national dishes. Tony Baran, as both a Chef and historian, offers a unique insight to view Chef's and their work in a culinary context from the vantage point of a culinarian and the nuances involved in culinary composition or how Chefs create new dishes and how cooking is elevated to an art form. The twentieth century was a celebration of the art of the immediate: cinema, photography, pop music, and cuisine. During this period, Chefs and their cuisines began to share the media limelight and prestige of other artists. Baran identifies this transformation of the unique recognition of Chefs as authors of their own bodies of culinary work and their influence on Western culture. The history also traces the evolution of the Chef-mentor relationship. The book describes this changing dynamic in European and, later, American history and its impact to Chefs and the critique of diners during their own times and how this impacted the successive generations of emerging culinarians.
Book Synopsis Cooking through History [2 volumes] by : Melanie Byrd
Download or read book Cooking through History [2 volumes] written by Melanie Byrd and published by Bloomsbury Publishing USA. This book was released on 2020-12-02 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.
Book Synopsis Defining Culinary Authority by : Jennifer J. Davis
Download or read book Defining Culinary Authority written by Jennifer J. Davis and published by LSU Press. This book was released on 2013-01-02 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the eighteenth and nineteenth centuries, French cooks began to claim central roles in defining and enforcing taste, as well as in educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the work of cultivating sensibility in food was not simply an elite matter; it was essential to the livelihood of thousands of men and women. Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to rethink cooks' authority. The question of who wielded culinary influence -- and thus shaped standards of taste -- continued to reverberate throughout society into the early nineteenth century. This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country's techniques and labor organization.
Download or read book The Publishers Weekly written by and published by . This book was released on 1993 with total page 686 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Inside the California Food Revolution by : Joyce Goldstein
Download or read book Inside the California Food Revolution written by Joyce Goldstein and published by Univ of California Press. This book was released on 2013-09-06 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the national vocabulary. Goldstein's interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an era when cooking was grounded in passion, bold innovation, and a dedication to "flavor first." The author shows how the counterculture movement in the West gave rise to a restaurant culture that was defined by open kitchens, women in leadership positions, and the presence of a surprising number of chefs and artisanal food producers who lacked formal training. California cuisine challenged the conventional kitchen hierarchy and dominance of French technique in fine dining, she explains, leading to a more egalitarian restaurant culture and informal food scene. In weaving the author's view of California food culture with profiles of those who played a part in its development-from Alice Waters to Bill Niman to Wolfgang Puck-Inside the California Food Revolution demonstrates that, in addition to access to fresh produce, the region also shared a distinctly Western culture of openness, creativity, and collaboration. Wonderfully detailed and engagingly written, this book elucidates as never before how the inspirations that emerged in California went on to transform the eating experience throughout the U.S. and the world. "--
Book Synopsis Simply Garde Manger with Chef Jacq by : Francis Henri Jacquinet
Download or read book Simply Garde Manger with Chef Jacq written by Francis Henri Jacquinet and published by Author House. This book was released on 2014 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Produced by The Art and Science of Culinary Arts with Chef Jacq. A Conaedot LLC International Production 2014, Houston, Texas, USA."
Download or read book Hungry for France written by Alec Lobrano and published by Rizzoli International Publications. This book was released on 2014 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: A culinary tour of some of the most alluring inns, food producers, restaurants, and winemakers of France, with more than seventy-five recipes updating classic regional dishes. Every food lover's ultimate dream is to tour the countryside of France, stopping off at luxurious inns with world-class restaurants and sampling fresh produce from local markets. Imagine having as your guide a savvy bon vivant, someone who lives for the pleasures of the table and knows just where to ferret out all the delicacies in each town. This book delivers just that. Each chapter covers a different region, from Normandy to Provence, and includes recommendations for a handful of the area's most excellent, off-the-beaten-path restaurants, along with recipes. Uniting all of the places in the book is an embrace of the farm-to-table ethos that has swept France's new generation of chefs and fueled such movements as Le Fooding. The more than seventy-five recipes sprinkled throughout exemplify contemporary riffs on quintessential regional specialties. For instance, from Normandy, there is Curried Pork in Cider Sauce; from Provence, Tartare of Salt Cod with Sesame-Chickpea Puree; from the Rhone, Pink Praline Tart. Hungry for France will inspire you to transform your cooking at home as well as to plan the trip of a lifetime.
Book Synopsis Food in World History by : Jeffrey M. Pilcher
Download or read book Food in World History written by Jeffrey M. Pilcher and published by Routledge. This book was released on 2017-05-25 with total page 231 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods, Food in World History explores such questions as: What social factors have historically influenced culinary globalization? How did early modern plantations establish patterns for modern industrial food production? Were eighteenth-century food riots comparable to contemporary social movements around food? Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? Have genetically modified foods fulfilled the promises made by proponents? This new edition includes expanded discussions of gender and the family, indigeneity, and the politics of food. Expanded chapters on contemporary food systems and culinary pluralism examine debates over the concentration of corporate control over seeds and marketing, authenticity and exoticism within the culinary tourism industry, and the impact of social media on restaurants and home cooks.
Book Synopsis A Guide to Modern Cookery by : Auguste Escoffier
Download or read book A Guide to Modern Cookery written by Auguste Escoffier and published by . This book was released on 2013 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Thomas Jefferson's Creme Brulee by : Thomas J. Craughwell
Download or read book Thomas Jefferson's Creme Brulee written by Thomas J. Craughwell and published by Quirk Books. This book was released on 2012-09-18 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along “for a particular purpose”— to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure—and even includes a few of their favorite recipes!
Download or read book Artbibliographies Modern written by and published by . This book was released on 2004 with total page 726 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Asia written by and published by . This book was released on 1977 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Great Cooks and Their Recipes by : Anne Willan
Download or read book Great Cooks and Their Recipes written by Anne Willan and published by Bulfinch Press. This book was released on 1992 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Profiles of fourteen famous European and American chefs from the Middle Ages to the twentieth century list their recipes and chronicle the changing roles of food and manners throughout the history of Western civilization.
Book Synopsis Modernism and Food Studies by : Jessica Martell
Download or read book Modernism and Food Studies written by Jessica Martell and published by . This book was released on 2019 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the first book-length study to bring the fields of modernism and food studies together, Modernism and Food Studies anchors the burgeoning field of modernist food studies. This volume collects theoretically and methodologically diverse essays that investigate modernist representations of food, broadly treated in phases from production to distribution and consumption. By exploring the profound relationship between modernist aesthetics and the new food cultures of modernity, Modernism and Food Studies uncovers new links between seemingly disparate spaces, cultures, and artistic media in a globalizing world.
Book Synopsis Culinary Artistry by : Andrew Dornenburg
Download or read book Culinary Artistry written by Andrew Dornenburg and published by Van Nostrand Reinhold Company. This book was released on 1996 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: For anyone who believes in the potential for artistry in the realm of food, "Culinary Artistry" is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefs???including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Waters???the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
Download or read book Cooking written by Hervé This and published by Univ of California Press. This book was released on 2008 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Considering the place of cuisine in Western culture, the authors explore an astonishing variety of topics and elaborate on a revolutionary method for judging the art of cooking. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way people think about food.
Book Synopsis The Thorough Good Cook: A Series of Chats on the Culinary Art, and Nine Hundred Recipes by : George Augustus Sala
Download or read book The Thorough Good Cook: A Series of Chats on the Culinary Art, and Nine Hundred Recipes written by George Augustus Sala and published by Sagwan Press. This book was released on 2018-02-08 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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